Articolo su rivista pubblicato in Notulae Botanicae Horti Agrobotanici Cluj-Napoca, volume 44, pp. 140–146.

Autori: Mihai-Lucian Lung, Doru Pamfil, Nastasia Pop, Corina Catana, Simona-Laura Lazar, Simone Giacosa, Fabrizio Torchio, Alessandra Ferrandino, Susana Río Segade and Luca Rolle.

Abstract

The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes (‘Aromat de Iaşi’ and ‘Timpuriu de Cluj’) and two red table grapes (‘Napoca’ and ‘Someşan’) were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using high-performance liquid chromatographic (HPLC) methods. Free volatile compounds were quantified by gas chromatography/mass spectrometry (GC/MS). A different phenolic and aromatic composition was found in the varieties studied. Among white grapes, ‘Aromat de Iaşi’ stands out for the great number of aroma compounds, and ‘Timpuriu de Cluj’ showed high contents of polyphenols, particularly oligomeric flavanols in skins and seeds (1,171 and 1,189 mg/kg, respectively) and total skin HCTs (181.6 mg/kg). The red variety ‘Napoca’ had high contents of total anthocyanins (380 mg/kg) and total skin HCTs (183.2 mg/kg), and it is characterized by high percentages of acylated anthocyanin derivatives (28.5%) and trans-caffeoyltartaric acid forms (58.8%). ‘Someşan’ grapes showed high contents of free volatile compounds, particularly of 1-hexanol, (Z)-3-hexen-1-ol and (E)-2-hexenoic acid (167.0, 59.4 and 167.0 µg/kg). These results may contribute to the knowledge of Romanian table grapes perspective and to a better exploitation of these varieties.

Parole chiave Romanian table grape varieties; polyphenols; anthocyanins; hydroxycinnamoyl tartaric acids; flavor compounds

codice BibTeX: clicca per mostrare

@article{
	2318_1567418,
	url = {https://hdl.handle.net/2318/1567418},
	author = {Lung, Mihai-Lucian and Pamfil, Doru and Pop, Nastasia and Catana, Corina and Lazar, Simona-Laura and Giacosa, Simone and Torchio, Fabrizio and Ferrandino, Alessandra and Río Segade, Susana and Rolle, Luca},
	title = {Investigation on phenolic and aroma compounds of table grapes from Romania},
	year = {2016},
	journal = {Notulae Botanicae Horti Agrobotanici Cluj-Napoca},
	volume = {44},
	abstract = {The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes (‘Aromat de Iaşi’ and ‘Timpuriu de Cluj’) and two red table grapes (‘Napoca’ and ‘Someşan’) were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using high-performance liquid chromatographic (HPLC) methods. Free volatile compounds were quantified by gas chromatography/mass spectrometry (GC/MS). A different phenolic and aromatic composition was found in the varieties studied. Among white grapes, ‘Aromat de Iaşi’ stands out for the great number of aroma compounds, and ‘Timpuriu de Cluj’ showed high contents of polyphenols, particularly oligomeric flavanols in skins and seeds (1,171 and 1,189 mg/kg, respectively) and total skin HCTs (181.6 mg/kg). The red variety ‘Napoca’ had high contents of total anthocyanins (380 mg/kg) and total skin HCTs (183.2 mg/kg), and it is characterized by high percentages of acylated anthocyanin derivatives (28.5\%) and trans-caffeoyltartaric acid forms (58.8\%). ‘Someşan’ grapes showed high contents of free volatile compounds, particularly of 1-hexanol, (Z)-3-hexen-1-ol and (E)-2-hexenoic acid (167.0, 59.4 and 167.0 µg/kg). These results may contribute to the knowledge of Romanian table grapes perspective and to a better exploitation of these varieties.},
	keywords = {Romanian table grape varieties; polyphenols; anthocyanins; hydroxycinnamoyl tartaric acids; flavor compounds},
	doi = {10.15835/nbha44110139},	
	pages = {140--146},
	xopenaccesslocator = {https://www.simonegiacosa.it/wp-content/uploads/2022/02/2318_1567418_2016_Lung_NB_OA.pdf}
}

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