Organic Grape Juice Research Articles

Multiblock data applied in organic grape juice authentication by one-class classification OC-PLS

A new strategy has been developed to enhance the assessment of the authenticity of whole grape juice within the organic class. This approach is based on the analysis of data from different analytical sources. The novel method employs a multiblock regression technique, specifically the one-class partial least squares (OC-PLS) classifier, to establish a relationship between each predictor block and the response variable. Sequential calculations are performed after orthogonalization with respect to the preceding regression scores. The proposed method has demonstrated effectiveness in detecting targeted samples. The results achieved of the best models for the test set had rates of up to 100 % sensitivity, 89 % specificity, and 83 % accuracy. To compare with the multiblock models, the DD-SIMCA method was employed, but it yielded inferior results when applied to visible data. The multiblock approach proved to be efficient in evaluating from different datasets of varied sources to classification of organic grape juice.

Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts

The aim of this study was the elaboration of isotonic drinks rich in bioactive compounds and antioxidant activity using organic ingredients and without synthetic additives. Grape juice was used as a natural source of sugars and phenolic compounds, combined with lemon juice and natural flavors from herb and spice extracts. The ingredients were diluted in two types of water with different mineralization, to which three different determined concentrations of salts (sodium chloride and potassium chloride) were added. The beverages had a sugar content ranging from 72.73 ± 0.23 to 78.43 ± 0.06 g/L, total soluble solids between 4.23 ± 0.06 and 4.83 ± 0.29 °Brix, and total acids from 1.75 ± 0.02 to 2.39 ± 0.08 g/L. Generally, antioxidant activity was higher in the beverages flavored with herb and spice extracts, ranging from 3.28 ± 0.01 to 4.27 ± 0.09 µmols Trolox equivalent/mL. Color intensity showed an increase of up to 129.39% in all samples during the storage period, being higher in beverages prepared with high-mineral water and having high pH values. The results of sensory analysis revealed that the flavored beverages had higher values of global perception than the controls. Thus, the functional properties of grape juice have been increased, and these beverages can be alternative natural and healthy products because their formulation is based only on organic and natural ingredients.

An Eco-Friendly Proposal by Integrating Chromatographic Fingerprinting and Multivariate Control Chart in a Non-Target Analysis to Evaluate Grape Juices from Different Farming Practices

A potential eco-friendly method without organic solvents is presented by integrating a chromatographic fingerprint and multivariate control chart based on Q residuals to differentiate grape juices from different farming practices. The sample preparation was only water dilution, and the mobile phase was water acidified with sulfuric acid, which can be readily neutralized before its disposal. The proposed method is shown to be a simple way to distinguish between organic and non-organic grape juices in a non-target way, successfully evaluating an external validation data set, where organic and non-organic samples were correctly assigned. Through the chromatographic profile, it is possible to suggest that one of the species responsible for this distinction may be from the anthocyanins class.

Effect of the Storage Time and Packaging Material on the Antioxidant Capacity and Phenols Content of Organic Grape Juice Stabilized by High Hydrostatic Pressure.

Grape (Vitis vinifera L.) is widely used in juice industries and it contains a variety of polyphenols with antioxidant and anti-inflammatory properties. The effect of packaging materials and storage time on the phenol content and antioxidant stability of grape juices made with a Merlot variety was studied. In order to preserve sensory and nutritional values, the juice was stabilized with a high hydrostatic pressure (HHP) and a polylactic acid (PLA) bottle was tested as a substitute for the polyethylene terephthalate (PET) packaging. Except for o-diphenols, the spectrophotometric assays of the different phenol classes showed higher values in juice after HHP treatment. Overall, a loss of most of the phenols was tested in PLA bottle samples at four months of shelf-life. On the contrary, juices in PET bottle did not show significant changes until the end of storage. A comparable trend was observed also for the antioxidant activity and the individual phenols analyzed by a liquid chromatography-diode array detection-mass spectrometry (HPLC-DAD-MS), which showed anthocyanins as principal class of phenols, followed by flavonols and hydroxycinnamoyl tartrates (HCTs). These results on grape juice stability could be interesting not only for the juice production but also for the development of the best packaging material.

Biochemical and Physiological Parameters in Rats Fed with High-Fat Diet: The Protective Effect of Chronic Treatment with Purple Grape Juice (Bordo Variety)

High-fat-diet (HFD) has been related to metabolic and cardiovascular diseases. Consumption of grapes and their byproducts containing phenolic compounds has been reported due to the benefits they produce for human health. The purpose of this study was to investigate the antioxidant and protective effect of chronic intake of purple grape juice on certain biochemical and physiological changes promoted by the consumption of HFD. Forty male rats were randomly divided into four groups to receive standard or HFD diet and/or conventional (CGJ) or organic grape juice (OGJ) for three months. Dietary intake, body weight gain, cardiometabolic parameters, and serum lipoperoxidation were investigated. Results showed that consumption of CGJ and OGJ changed the pattern of food and drink intake of the animals. There was a reduction in the body weight of animals that consumed grape juices and an increase in the weight gain in HFD and OGJ rats. HFD increased abdominal fat and the abdominal fat/weight ratio, and both grape juices prevented these modifications. HFD increased hepatic enzymes levels (aminotransferase (AST) and gamma-glutamyl transpeptidase (GGT)) and reduced urea. Purple grape juices prevented some of these changes. HFD enhanced lipid peroxidation (thiobarbituric acid reactive substances (TBARS)) in serum and CGJ and OGJ prevented this increase. The consumption of purple grape juice has the potential to prevent and ameliorate most of the alterations provoked by HFD, therefore regular intake of grape products could promote beneficial effects.

Concepção de um modelo para avaliação da sustentabilidade no processo produtivo do suco de uva orgânico

A incorporação de objetivos estratégicos nas empresas, baseados nos princípios da sustentabilidade, implica trabalhar de forma equilibrada a equidade social, a eficiência econômica e o desempenho ambiental. Para viabilizar esse processo, julga-se relevante propor um conjunto de indicadores de sustentabilidade para que a indústria tenha condições de mensurar aspectos que facultem seu direcionamento para as atividades voltadas à produção sustentável, de modo a contribuir para o desenvolvimento sustentável. Nesse contexto, este artigo tem como objetivo geral propor e analisar um conjunto de indicadores de sustentabilidade empresarial, alinhados com o modelo Triple Bottom Line (TBL), que seja mais adequado para o processo produtivo de suco de uva orgânico. O delineamento metodológico julgado mais adequado foi o estudo de caso múltiplo com abordagem qualitativa e quantitativa. Os resultados obtidos mostram que o trabalho é inovador por apresentar um conjunto de indicadores específicos nas dimensões ambiental (9), econômica (5) e social (8), totalizando 22 indicadores de sustentabilidade para o processo de produção de suco de uva orgânico.

Comparative study of data mining techniques for the authentication of organic grape juice based on ICP-MS analysis

Authenticity is a substantial matter and a current concern of the organic food industry. Organic foods are appreciated by customers because of their benefits to health and friendliness to the environment. However, currently, the most common way for customers to confirm that the organic food they are buying are organic is by certificates and label information, which can be fraudulent. Furthermore, it is interesting to gain insight into organic food composition and visualize which mineral components are fundamental in the differentiation of organic from conventional food. This work addresses these problems using data mining concepts and techniques in a comparative study of organic and conventional food focusing on grape juice, but the proposed methodology can be adapted and employed for analysis of other types of organic food. This article presents a data mining analysis of the elemental composition of 37 grape juice samples collected from different locations in Brazil. The elemental composition of grape juice samples was determined by inductively-coupled plasma-mass spectrometry (ICP-MS). Forty-four elements were determined in the two types of samples, namely organic and conventional grape juice. Special effort was devoted to selecting the variables (elements) that best described each type of grape juice. Predictive models based on support vector machines, neural networks and decision trees were developed to successfully differentiate organic from conventional grape juice samples. We found that, according to the F-score, Chi-square and Random Forest Importance variable selection measures, the components Na, Sn, P, K, Sm and Nd are among the most important variables in the differentiation of organic and conventional grape juice samples. Particularly, the components Na, Sn and K received first, second or third position according to at least two methods. On the other hand, all variable selection methods considered indicated that Ag, Zn, Cr, Be and Pd were among the least important variables for the differentiation of organic and conventional grape juices. SVM yielded an accuracy of 89.18%, both CART and MLP achieved an accuracy of 86.48%.

Construção de Significados Culturais: uma Análise do Mercado de Suco de Uva Orgânico

Com um olhar voltado para as redes de significados que envolvem os mercados, o estudo teve como objetivo analisar a construo de significados culturais no mercado de suco de uva orgnico, pelos agentes produtores e consumidores. Utilizou-se uma abordagem qualitativa de carter interpretativo, por meio de entrevistas junto a 25 consumidores e produtores. A descrio e anlise dos significados culturais considerou o contexto scio-histrico, as interaes entre os agentes (produtores e consumidores) e os significados construdos por cada um dos agentes. Orgnicos so significados como alimento por ambos os agentes, contudo, os demais significados no formam uma rede homognea entre produtores e consumidores. Observa-se que a construo de significados opera em nveis dicotmicos - reflexo do universo cultural de cada agente. Estes resultados contribuem principalmente na compreenso dos padres de produo e consumo que regem o mercado de alimentos, visto que a ausncia de redes de significados consolidadas limita a construo e concretizao de estruturas de mercado de produtos orgnicos.

Physicochemical composition, minerals, and pesticide residues in organic grape juices

Demand for organic products is intensified in many countries each year. Following this trend, Brazil produces increasing volumes of organic grape juice. In this way, a survey of organic grape juices made from grapes produced according to this system was carried out where physicochemical composition, minerals, trace elements, and pesticide residues were determined. Variables related to grape juice composition were performed by physicochemical procedures; minerals and trace elements, by inductively plasma optical emission spectrometry; pesticide residues, by liquid chromatography-mass spectrometry. Main results show that the physicochemical composition of organic grape juices was in general in accordance to the Brazilian legislation. The mean concentrations of trace elements were very low, varying from 0.002 (Cd) to 0.970 (Ba) mg L–1. Pesticide residues were not detected in any sample analyzed (MRL= 10 µg L–1). These results show that the Serra Gaúcha viticultural region present conditions to produce organic grape juices, despite the adverse climate factors that occurs in some years. Nevertheless, these products should be made with grape varieties, such as the labrusca ones, less susceptibles to the main grapevine pathogens.

Hepatoprotective and Antioxidant Potential of Organic and Conventional Grape Juices in Rats Fed a High-Fat Diet.

The objective of this study was to investigate the antioxidant and hepatoprotective effect of the chronic use of conventional (CGJ) or organic (OGJ) grape juice from the Bordeaux variety grape on oxidative stress and cytoarchitecture in the liver of rats supplemented with a high-fat diet (HFD) for three months. The results demonstrated that HFD induced an increase in thiobarbituric acid-reactive substances (TBARS), catalase (CAT) activity and 2′,7′-dihydrodichlorofluorescein (DCFH) oxidation and a decrease in sulfhydryl content and superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities. HFD also induced hepatocellular degeneration and steatosis. These alterations were prevented by CGJ and OGJ, where OGJ was more effective. Therefore, it was concluded that HFD induced oxidative stress and liver damage and that the chronic use of grape juice was able to prevent these alterations.

Effect of chronic treatment with conventional and organic purple grape juices (Vitis labrusca) on rats fed with high-fat diet.

Serra Gaucha is described as the most important wine region of Brazil. Regarding cultivars widespread in the Serra Gaucha, about 90 % of the area is occupied by vines of Vitis labrusca that is the most important specie used in grape juice production. The objective of this study was to investigate the antioxidant and neuroprotective effect of chronic intake of purple grape juice (organic and conventional) from Bordo variety (V. labrusca) on oxidative stress in different brain regions of rats supplemented with high-fat diet (HFD) for 3 months. A total of 40 male rats were randomly divided into 4 groups. Group 1 received a standard diet and water, group 2 HFD and water, group 3 HFD and conventional grape juice (CGJ), and group 4 HFD and organic grape juice (OGJ). All groups had free access to food and drink and after 3 months of treatment the rats were euthanized by decapitation and the cerebral cortex, hippocampus and cerebellum isolated and homogenized on ice for oxidative stress analysis. We observed that the consumption of calories in HFD and control groups, were higher than the groups supplemented with HFD and grape juices and that HFD diet group gain more weight than the other animals. Our results also demonstrated that HDF enhanced lipid peroxidation (TBARS) and protein damage (carbonyl) in cerebral cortex and hippocampus, reduced the non-enzymatic antioxidants defenses (sulfhydryl) in cerebral cortex and cerebellum, reduced catalase and superoxide dismutase activities in all brain tissues and enhanced nitric oxide production in all cerebral tissues. CGJ and OGJ were able to ameliorate these oxidative alterations, being OGJ more effective in this protection. Therefore, grape juices could be useful in the treatment of some neurodegenerative diseases associated with oxidative damage.

Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats

Oxidative damages in hepatocytes may be caused by epilepsy and/or anticonvulsant drugs. Epilepsy is one of the most common neurological disorders, characterized by recurrent seizures, which may increase the content of reactive oxygen species. Organic and conventional grape juices are rich in polyphenols, compounds with important antioxidant activity. It is hypothesized that organic and conventional purple grape juices may have protective effect against oxidative damage induced by pentylenetetrazole (PTZ) (a standard convulsant drug) in the liver and serum of Wistar rats. Animals (n = 16 in each group) received, by gavage, saline, organic grape juice or conventional grape juice (10 μL/g of body weight) for 17 days. Subsequently, half of the rats in each group received PTZ (60 mg/kg). After 30 minutes, the animals were euthanized by decapitation. Liver and blood samples were isolated to evaluate oxidative parameters (lipid and protein oxidation, nitric oxide metabolite content, antioxidant defenses, and protein sulfhydryl content). The results of this study showed that although organic juice contains higher polyphenol content than conventional juice, both juices conferred protection against lipid and protein oxidative damage and limited the increase in PTZ-induced nitric oxide metabolite content in the liver and serum. In addition, both juices inhibited the PTZ-induced reduction in enzymatic antioxidant defenses (superoxide dismutase and catalase activities) and sulfhydryl protein content in the liver and serum. In summary, both organic and conventional grape juices were able to reduce oxidative damage induced by PTZ in the liver and serum of Wistar rats.

Antioxidant effect of organic purple grape juice on exhaustive exercise

This study aimed to assess the potential protective effect of organic purple grape juice (PGJ) on oxidative stress produced by an exhaustive exercise bout in rats. To test this hypothesis, rats were acutely treated with organic PGJ (Vitis labrusca) and subsequently submitted to an exhaustive exercise bout. Parameters of oxidative stress, such as thiobarbituric acid reactive species (TBARS) levels, 2',7',-dichlorofluorescein diacetate (DCFH-DA) oxidation, and nonprotein sulfhydryl levels (NP-SH) in the brain, skeletal muscle, and blood, were evaluated. Enzyme activity of Na(+),K(+)-ATPase, Ca(2+)-ATPase, and δ-aminolevulinate dehydratase (δ-ALA-D) in the brain, skeletal muscle, and blood were also assayed. Statistical analysis showed that the exhaustive exercise bout increased TBARS levels and DCFH-DA oxidation, and decreased NP-SH levels in rat tissue. Ca(2+)-ATPase activity was increased in groups exposed to both exercise and PGJ treatment. The results indicate that organic PGJ intake was able to protect against the oxidative damage caused by an exhaustive exercise bout in different rat tissues.

Antioxidant and hepatoprotective effect of organic and conventional grape juice in rats supplemented with high fat diet

Antioxidant and hepatoprotective effect of organic and conventional grape juice in rats supplemented with high fat diet

Organic grape juice intake improves functional capillary density and postocclusive reactive hyperemia in triathletes

OBJECTIVE:The aim of this study was to evaluate the effect of organic grape juice intake on biochemical variables and microcirculatory parameters in triathlon athletes.INTRODUCTION:The physiological stress that is imposed by a strenuous sport, such as a triathlon, together with an insufficient amount of antioxidants in the diet may cause oxidative imbalance and endothelial dysfunction.METHODS:Ten adult male triathletes participated in this study. A venous blood sample was drawn before (baseline) and after 20 days of organic grape juice intake (300 ml/day). Serum insulin, plasma glucose and uric acid levels, the total content of polyphenols, and the erythrocyte superoxide dismutase activity were determined. The functional microcirculatory parameters (the functional capillary density, red blood cell velocity at baseline and peak levels, and time required to reach the peak red blood cell velocity during postocclusive reactive hyperemia after a one-min arterial occlusion) were evaluated using nailfold videocapillaroscopy.RESULTS:Compared with baseline levels, the peak levels of serum insulin (p = 0.02), plasma uric acid (p = 0.04), the functional capillary density (p = 0.003), and the red blood cell velocity (p<0.001) increased, whereas the plasma glucose level (p<0.001), erythrocyte superoxide dismutase activity (p = 0.04), and time required to reach red blood cell velocity during postocclusive reactive hyperemia (p = 0.04) decreased after organic grape juice intake.CONCLUSION:Our data showed that organic grape juice intake improved glucose homeostasis, antioxidant capacity, and microvascular function, which may be due to its high concentration of polyphenols. These results indicate that organic grape juice has a positive effect in endurance athletes.

Antioxidant and Antigenotoxic Activities of Purple Grape Juice—Organic and Conventional—in Adult Rats

Oxidative damage to biomolecules occurs by the accumulation of molecular damage due to free radicals and/or a diminution of antioxidant protection. The aim of this study was to evaluate the protection of organic and conventional purple grape juices in brain, liver, and plasma from adult Wistar rats (7 months old) against the oxidative damage provoked by carbon tetrachloride (CCl(4)). Adult rats were divided into three groups (control, conventional purple grape juice, and organic purple grape juice). Half of the rats received CCl(4), and the other half received the vehicle (vegetable oil). The chemical analytical determination showed that the highest levels of total phenolic, resveratrol, and catechins were seen in organic purple grape juices. Considering the treatment groups, it was observed that in all tissues (brain structures and liver) and plasma, CCl(4) treatment increased the lipid peroxidation (LP) levels. Both grape juices were capable to reduce LP levels in cerebral cortex and hippocampus; however, in the striatum and substantia nigra only the organic grape juice reduced LP level. CCl(4) caused an increase in catalase activity in cerebral cortex, hippocampus, and substantia nigra and in superoxide dismutase activity in substantia nigra. This increase was reduced by both juices in substantia nigra and hippocampus structures (P < .05). In the alkaline version of the comet assay performed on whole blood, it was observed that CCl(4) was capable of inducing mainly DNA damage class 4 and 3 frequencies, which was significantly reduced in groups that received both purple grape juices. This implies that both grape juices have an important antigenotoxic activity.

Intake of Purple Grape Juice as a Hepatoprotective Agent in Wistar Rats

Grape juice is a source of polyphenols, as catechin, anthocyanidins, resveratrol, and others. Some health benefits have been attributed to these compounds (e.g., antioxidant and antitumorigenic properties). In this study, we investigated the possible antioxidant activity of two different grape juices: organic purple grape juice and conventional purple grape juice. The antioxidant activity of both grape juices was evaluated by an animal model of three groups: control and organic and conventional juices. After 30 days, all animals were sacrificed, and blood and liver were collected to evaluate lipid peroxidation level (thiobarbituric acid-reactive substances [TBARS] assay), protein oxidative level (carbonyl assay), and catalase (CAT) and superoxide dismutase (SOD) activities. The group treated with organic grape juice showed the highest SOD and CAT activities in both plasma and liver when compared with the conventional and control groups (P < .05). In plasma, we observed a positive correlation among SOD and CAT activities, resveratrol, and all anthocyanin contents, suggesting that these polyphenols may be, at least in part, responsible for this increased antioxidant defense. The grape juices were capable of reducing carbonyl and lipid peroxidation levels in plasma and liver. However, in plasma, the organic group showed lower carbonyl and TBARS levels when compared to the conventional grape juice group (P < .05). Our findings suggest that the intake of purple grape juice, especially of organic juice, induces a better antioxidant capacity when compared to conventional juice and that this may be an important issue for further investigations in the area of biochemical functional foods.

Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes

Although the beneficial effects of moderate wine intake are well-known, data on antioxidant capacity of grape juices are scarce and controversial. The purpose of this study was to quantify total polyphenols, anthocyanins, resveratrol, catechin, epicatechin, procyanidins, and ascorbic acid contents in grape juices, and to assess their possible antioxidant activity. Eight Vitis labrusca juices – white or purple, from organically- or conventionally-grown grapes, and obtained in pilot or commercial scale – were used. Organic grape juices showed statistically different ( p < 0.05) higher values of total polyphenols and resveratrol as compared conventional grape juices. Purple juices presented higher total polyphenol content and in vitro antioxidant activity as compared to white juices, and this activity was positively correlated ( r = 0.680; p < 0.01) with total polyphenol content. These results indicate that white and purple grape juices can be used as antioxidants and nutritional sources.