Abstract
The juices of grapes (Vitis labrusca L.) are similar to the fruit itself because the main constituents of the fruit are present in the juice. However, their quality characteristics may be modified by the harsh technological processes used for the production of integral food, such as production systems of raw materials and post-harvest treatment of grapes with ultraviolet (UV) irradiation. Therefore, the present study analyzed juices produced naturally (by liquefying the fruit) or by the technological process of extraction by steam distillation (90°C) of grapes from organic and conventional production systems that were untreated or treated with UV type C (65.6 J/m2 for 10 minutes). Using cultures of Rattus norvegicus hepatoma cells (HTC) in vitro, cytotoxic effects were assayed by the MTT test and by calculating the cytokinesis blocked proliferation index (CBPI), and mutagenic effects were measured by the cytokinesis block micronucleus assay. The results of the MTT assay and the CBPIs indicated that none of the juices were cytotoxic, including those that induced cell proliferation. The results of the micronucleus assay showed that none of the juices were mutagenic. However, the average number of micronuclei was lower in the juices produced from organic grapes, and cell proliferation, soluble acids and phenolic compounds were significantly higher. Compared with the natural juices, the integral juices of conventional grapes showed a higher average number of micronuclei as well as lower stimulation of cell proliferation and lower levels of bioactive compounds. The results demonstrate a beneficial effect of UV-C irradiation of post-harvest grapes in stimulating the synthesis of nutraceutical compounds without generating cytotoxic or mutagenic substances. Taken together, our findings support the consumption of grape juice and the application of food production techniques that enhance its nutritional value and promote its production, marketing and consumption.
Highlights
Functional food is any food or ingredient that, beyond its basic nutritional functions, produces metabolic and/or physiological effects that are beneficial to health when consumed in the usual diet [1]
To promote safe food consumption, it is important to assess the risk associated with the consumption of juice from grapes (Vitis labrusca L.) that are produced by natural and technological processes, with and without exposure to UV-C, from organic and conventional production systems
Afterwards, the culture medium was removed from the plate, and 150 mL of one of the following treatment media was added: negative control (20 mL of phosphate buffered saline (PBS)/mL culture medium), the cytotoxic agent methyl methanesulfonate (MMS) and eight different grape juices at concentrations of 2, 10, 20, 30 and 40 mL/mL culture medium
Summary
Functional food is any food or ingredient that, beyond its basic nutritional functions, produces metabolic and/or physiological effects that are beneficial to health when consumed in the usual diet [1]. Grapes (Vitis spp.) are included in this class and possess many medicinal properties. They can be used to treat infections [2], cardiovascular diseases [3] and hyperglycemia [4], and they can serve as chemopreventive [5], chemotherapeutic [6], antioxidant [7] and antimutagenic [8] agents. To promote safe food consumption, it is important to assess the risk associated with the consumption of juice from grapes (Vitis labrusca L.) that are produced by natural and technological processes, with and without exposure to UV-C, from organic and conventional production systems
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