Distribution of selected substances in blue varieties of table grapes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F19%3A43915737" target="_blank" >RIV/62156489:43510/19:43915737 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1556/066.2019.48.2.10" target="_blank" >https://doi.org/10.1556/066.2019.48.2.10</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/066.2019.48.2.10" target="_blank" >10.1556/066.2019.48.2.10</a>
Alternative languages
Result language
angličtina
Original language name
Distribution of selected substances in blue varieties of table grapes
Original language description
This study contains data of seven blue cultivars of table grape (Vitis vinifera L. and Vats labrusca L.): Arnica, Early Cardinal, Eszter, Chasselas rose, Konigliche Esther, Muscat bleu, and Nero. The following were determined in intact berries: malic, tartaric, and titratable acids, pH values, sugar content, and antioxidant capacity. Concentrations of the following compounds were determined in the pulp of analysed berries: phenolic acids and catechins. The last analysis focused on skins; in addition to the same phenolic acids and catechins, excluding epicatechin, analysed from pulp; ferulic acid and stilbenes were also studied. Higher contents of procyanidin B2 and gallic acid were found in the pulp as compared to those found in skins. Studies during the ripening stage showed that the higher ratio of procyanidin B2 and gallic acid concentrations in the pulp vs. skins relates to late-ripening cultivars, while for early-ripening cultivars a lower ratio was observed. Contents of phenolic acids, catechin, stilbenes, and anthocyanins were studied by means of LC-DAD; other compounds w ere measured by FTIR.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta Alimentaria
ISSN
0139-3006
e-ISSN
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Volume of the periodical
48
Issue of the periodical within the volume
2
Country of publishing house
HU - HUNGARY
Number of pages
8
Pages from-to
221-228
UT code for WoS article
000467904700010
EID of the result in the Scopus database
2-s2.0-85067396276