Abstract
Isotopic analyses and chromatographic analysis (phenolic compounds and biogenic amines), can be applied to investigate the functional and nutritional quality in different grape juices and wines. These beverages when produced exclusively from grapes contain bioactive compounds. In this way, the isotopic analysis, as well as the determination of phenolic compounds and biogenic amines were performed with the aim of verify the functional quality of juices and wines produced with Vitis vinifera and Vitis labrusca grapes. The samples that were analyzed consisted of four whole juices, two nectars, two V. vinifera wines, and two V. labrusca wines. Regarding the isotopic analyses, only one nectar, among the beverages studied, presented the addition of sugar from C4 plants. Wines from V. vinifera showed the highest content of biogenic amines and phenols; whereas, the highest content of anthocyanins were found in V. labrusca. The levels of biogenic amines and phenolic compounds were variable between samples, and recommendations for consumers should be made considering several conditions, such as physiological state, age, consumption, among others. Anthocyanins and biogenic amines, as well as isotopic analyses, can be applied as tools to measure the quality of grape derived beverages.
Highlights
Grape juices and wines consumption had increased in the whole world and represents an interesting source of antioxidants provided by phenolic compounds and other molecules
In view of the importance of the analysis of bioactive compounds present in grape-derived beverages, as well as the validation of the composition, we determined the profile of phenolic compounds and biogenic amines and performed an isotopic analysis in beverages derived from Vitis vinifera and Vitis labrusca grapes
The total soluble solids (SS) and titratable acidity (TA) values (Table 2) obtained are similar to the quality and identity patterns recommended (MAPA, 2017) and similar to the values described in many studies with juices and wines (Preti et al, 2016b; Burin et al, 2010), around 14 oBrix and 100 meq/L of TA
Summary
Grape juices and wines consumption had increased in the whole world and represents an interesting source of antioxidants provided by phenolic compounds and other molecules. The levels of some BAs, as putrescine, tyramine, cadaverine, spermine, and spermidine, found in beverages derived from grapes, might induce physiological disturbs depending on the individual’s state of health (Tofalo et al, 2016). In order to identify the addition of sugar from plants (C4) other than grapes (C3), the isotopic analysis can be used (Calderone & Guillou, 2008). In view of the importance of the analysis of bioactive compounds present in grape-derived beverages, as well as the validation of the composition, we determined the profile of phenolic compounds and biogenic amines and performed an isotopic analysis in beverages derived from Vitis vinifera and Vitis labrusca grapes
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