Anthocyanins have been shown to possess specific antioxidant capacities, which may provide an underlying protective effect against many chronic diseases . Although the antioxidant capacity of anthocyanins has been well established, less is known about the extent to which specific anthocyanin composition affects total antioxidant capacity . The aim of the present study was to compare the antioxidant capacity of two different soft fruits, blackcurrant and grape, which have distinctly different anthocyanin profiles. The anthocyanin profiles of grape and blackcurrant were characterized by HPLC/MS coupled with a diode array detector. Results showed that blackcurrant contained four predominant anthocyanins, cyanidin 3-glucoside, delphinidin 3-glucoside, cyanidin 3-rutinoside, and delphinidin 3-rutinoside . In contrast, malvidin 3-glucoside, delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, and peonidin 3- glucoside were the major anthocyanins found in grape . The concentration of individual anthocyanins in all berries was quantified with HPLC/UV using cyanidin 3-glucoside as an external standard . Finally, results showed a greater (p<0.05) antioxidant capacity of blackcurrant compared to grape. The total antioxidant capacity of crude extracts from each was measured by Oxygen Radical Absorbance Capacity (ORAC) and ABTS assays. Anthocyanin antioxidant capacity index (AACI), derived from the product of antioxidant (ORAC) activity for each of major anthocyanin present in blackcurrant and grape, was also used to determine whether the antioxidant capacity of crude anthocyanin fractions represents either the sum total anthocyanin content or, alternatively, a synergy between different anthocyanins components . Our results indicated that a plausible potential synergy between anthocyanin components in regards to ORAC antioxidant capacity existed in blackcurrant and grape semi-purified anthocyanin extracts. Furthermore, it could be concluded that both total anthocyanin content as well as the composition of individual anthocyanins in soft fruits is important to assess total antioxidant capacity of different berry sources .

Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / The effect of partial rootzone drying (PRD) on the composition of grape and wine secondary metabolites was investigated. At harvest, total anthocyanin and phenolic concentration in fruit of Vitis vinifera L. cvs Shiraz and Cabernet Sauvignon was either unaltered or increased in response to PRD over two seasons. Where an increase in anthocyanin concentration was found with PRD, this was found to be independent of berry size. Rather, increases in anthocyanin concentration were most likely due to an increase in anthocyanin production in the berry skins. In Cabemet Sauvignon wine made from one vintage, total colour was enhanced by 10% in response to the PRD treatment, although in that season total anthocyanin concentration was unaltered in the fruit or wine. This colour enhancement was due to an increase in coloured pigments in copigmented or polymeric form, that is in association with other anthocyanins or phenolic compounds. This is a significant finding, as it shows that the colour of wine is not dependent upon anthocyanin concentration alone, but rather on reactions taking place during winemaking and wine-ageing. The colour enhancement was found to be maintained after a year's ageing in the bottle. A key question which arises from this work is which component(s) of total phenolics in PRD-treated wines is responsible for this effect. Preliminary investigation of seed proanthocyanidins and flavan-3-ols showed that their content per berry was unaltered by the PRD treatment. However, where berry weight was decreased due to PRD, the concentration of these seed tannins was increased on a per gram basis. This could potentially lead to an increased contribution of seed tannins to total wine phenolics in PRD wines. The effect of this is two-fold. Firstly, seed tannins are known to be weak copigments and could in part account for the increased copigmentation and polymerisation of anthocyanins observed with PRD. Secondly, an increased concentration of seed tannins in PRD wines could alter wine astringency and mouth feel properties. In both fruit and wine samples, PRD was found to cause a decrease in the contribution malvidin-glucosides to total anthocyanins. Thus, levels of non-malvidin glucosides, namely delphinidin and cyanidin, were increased by PRD. This effect was investigated as fruit matured post-veraison, and was evident from early in berry development. Preliminary results indicate that this response requires the presence of high incident light levels to the fruit during development, but is not mediated by increased bunch exposure alone. Shading of fruit led to a significant decrease in all anthocyanin types, and caused a shift in the ratio of acetyl- and 3p-coumary1-glucosides to mono-glucosides. The PRD treatment, however, did not cause changes in the proportions of acetyl-, 3p-coumary1-and mono-glucoside anthocyanins. These results show that the response of the anthocyanin pathway to the PRD treatment is most likely mediated by physiological signals within the fruit and vine, rather than due to a change in bunch zone microclimate. An important class of potential flavour and aroma compounds in grapes are the C₁₃-norisoprcnoids. As the precursors to these compounds are fruit-derived, rather than by-products of fermentation, the potential exists for their manipulation using viticultural practices. Previously, bunch exposure has been thought to be the primary factor mediating the final levels of C₁₃-norisoprenoids in fruit. The current study has shown that total shading of developing bunches using artificial means led to a significant decrease in the levels of these compounds in both fruit and wine samples of Shiraz. However, when fruit of this variety was subjected to natural changes in bunch exposure, resulting from alterations in canopy structure, the response of the C₁₃-norisoprenoids to these conditions was either small or insignificant. Of the three C₁₃-norisoprenoids studied, namely ß -damascenone, ß -ionone and TDN, only TDN showed a significant response to bunch exposure under these conditions. Preliminary results of this study on Shiraz indicated that the concentration of the C₁₃-norisoprenoids ß -damascenone and TDN can potentially be influenced by changes in vine shoot vigour and canopy architecture, induced by a water-deficit. This finding was validated by a study on Cabernet Sauvignon, where the effect of PRD on fruit C₁₃-norisoprenoids was investigated. The concentrations of the C₁₃-norisoprenoids ß -damascenone, ß -ionone and TDN were shown to be increased by up to 30% in response to PRD in Cabernet Sauvignon fruit over two vintages. The changes in these compounds in the fruit were associated with increased levels of the carotenoids lutein and ß -carotene, which are potential precursors to the C₁₃-norisoprenoids. The results of the current study have shown that the regulation of C₁₃- norisoprenoid concentration in grapes and wine may not be primarily due to the level of incident light on developing bunches, although the presence of light is necessary for their production. Rather, the effect of deficit irrigation practices on whole-vine physiology and vine shoot vigour holds stronger potential as a tool for the viticultural manipulation of these compounds in fruit and wine. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1129092 / Thesis (Ph.D.) -- University of Adelaide, School of Wine and Agriculture, 2004

Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / The effect of partial rootzone drying (PRD) on the composition of grape and wine secondary metabolites was investigated. At harvest, total anthocyanin and phenolic concentration in fruit of Vitis vinifera L. cvs Shiraz and Cabernet Sauvignon was either unaltered or increased in response to PRD over two seasons. Where an increase in anthocyanin concentration was found with PRD, this was found to be independent of berry size. Rather, increases in anthocyanin concentration were most likely due to an increase in anthocyanin production in the berry skins. In Cabemet Sauvignon wine made from one vintage, total colour was enhanced by 10% in response to the PRD treatment, although in that season total anthocyanin concentration was unaltered in the fruit or wine. This colour enhancement was due to an increase in coloured pigments in copigmented or polymeric form, that is in association with other anthocyanins or phenolic compounds. This is a significant finding, as it shows that the colour of wine is not dependent upon anthocyanin concentration alone, but rather on reactions taking place during winemaking and wine-ageing. The colour enhancement was found to be maintained after a year's ageing in the bottle. A key question which arises from this work is which component(s) of total phenolics in PRD-treated wines is responsible for this effect. Preliminary investigation of seed proanthocyanidins and flavan-3-ols showed that their content per berry was unaltered by the PRD treatment. However, where berry weight was decreased due to PRD, the concentration of these seed tannins was increased on a per gram basis. This could potentially lead to an increased contribution of seed tannins to total wine phenolics in PRD wines. The effect of this is two-fold. Firstly, seed tannins are known to be weak copigments and could in part account for the increased copigmentation and polymerisation of anthocyanins observed with PRD. Secondly, an increased concentration of seed tannins in PRD wines could alter wine astringency and mouth feel properties. In both fruit and wine samples, PRD was found to cause a decrease in the contribution malvidin-glucosides to total anthocyanins. Thus, levels of non-malvidin glucosides, namely delphinidin and cyanidin, were increased by PRD. This effect was investigated as fruit matured post-veraison, and was evident from early in berry development. Preliminary results indicate that this response requires the presence of high incident light levels to the fruit during development, but is not mediated by increased bunch exposure alone. Shading of fruit led to a significant decrease in all anthocyanin types, and caused a shift in the ratio of acetyl- and 3p-coumary1-glucosides to mono-glucosides. The PRD treatment, however, did not cause changes in the proportions of acetyl-, 3p-coumary1-and mono-glucoside anthocyanins. These results show that the response of the anthocyanin pathway to the PRD treatment is most likely mediated by physiological signals within the fruit and vine, rather than due to a change in bunch zone microclimate. An important class of potential flavour and aroma compounds in grapes are the C₁₃-norisoprcnoids. As the precursors to these compounds are fruit-derived, rather than by-products of fermentation, the potential exists for their manipulation using viticultural practices. Previously, bunch exposure has been thought to be the primary factor mediating the final levels of C₁₃-norisoprenoids in fruit. The current study has shown that total shading of developing bunches using artificial means led to a significant decrease in the levels of these compounds in both fruit and wine samples of Shiraz. However, when fruit of this variety was subjected to natural changes in bunch exposure, resulting from alterations in canopy structure, the response of the C₁₃-norisoprenoids to these conditions was either small or insignificant. Of the three C₁₃-norisoprenoids studied, namely ß -damascenone, ß -ionone and TDN, only TDN showed a significant response to bunch exposure under these conditions. Preliminary results of this study on Shiraz indicated that the concentration of the C₁₃-norisoprenoids ß -damascenone and TDN can potentially be influenced by changes in vine shoot vigour and canopy architecture, induced by a water-deficit. This finding was validated by a study on Cabernet Sauvignon, where the effect of PRD on fruit C₁₃-norisoprenoids was investigated. The concentrations of the C₁₃-norisoprenoids ß -damascenone, ß -ionone and TDN were shown to be increased by up to 30% in response to PRD in Cabernet Sauvignon fruit over two vintages. The changes in these compounds in the fruit were associated with increased levels of the carotenoids lutein and ß -carotene, which are potential precursors to the C₁₃-norisoprenoids. The results of the current study have shown that the regulation of C₁₃- norisoprenoid concentration in grapes and wine may not be primarily due to the level of incident light on developing bunches, although the presence of light is necessary for their production. Rather, the effect of deficit irrigation practices on whole-vine physiology and vine shoot vigour holds stronger potential as a tool for the viticultural manipulation of these compounds in fruit and wine. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1129092 / Thesis (Ph.D.) -- University of Adelaide, School of Wine and Agriculture, 2004

Thesis (M. Ag. Sc.)--University of Adelaide, 1986. / Includes bibliographical references (leaves 79-83).

Thesis (Ph.D.)--Michigan State University. Dept. of Plant Biology, 2008. / Title from PDF t.p. (viewed on Mar. 30, 2009) Includes bibliographical references. Also issued in print.

Thesis (M.Ag.Sc.)--University of Adelaide, April, 1986. / Bibliography: leaves 79-83.

Thesis (M.S.)--Missouri State University, 2009. / "May 2009." Includes bibliographical references (leaves 44-50). Also available online.

The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on Sept. 21, 2009). Thesis advisor: Dr. Azlin Mustapha. Includes bibliographical references.

Orientador: Erasmo José Paioli Pires / Resumo: tratamentos. Em todos os experimentos o delineamento experimental foi o de blocos ao acaso, com 6 repetições e 2 cachos por parcela. A coleta dos cachos foi realizada quando o tratamento testemunha atingiu teor de sólidos solúveis totais mínimo de 14ºBrix. Para cada cacho foram avaliados: massa, comprimento e largura dos cachos, bagos e engaços; relação comprimento/largura dos bagos; número de bagos e número de sementes por bago. Para cada parcela foram realizadas análises de teor de sólidos solúveis totais, acidez total titulável e pH do mosto de 100 bagos. Pelos resultados obtidos, verificou-se que para o cultivar Vênus, o thidiazuron apresentou como principal efeito o aumento do número de bagos. O ácido giberélico, quando aplicado após o florescimento, aumentou a massa dos cachos; a massa e o comprimento dos bagos; e reduziu o número de sementes-traço. Os maiores aumentos das dimensões dos bagos foram obtidos quando realizaram-se duas aplicações. Houve efeito sinérgico entre ácido giberélico e thidiazuron, em aplicações pós-florescimento, incrementando a massa, o comprimento e o número dos bagos. Os melhores resultados, em aplicações combinadas, foram verificados quando realizaram-se duas aplicações de ácido giberélico, com thidiazuron na dose de 5mg.L-1. O thidiazuron, em aplicações pósflorescimento, reduziu o teor de sólidos solúveis totais, principalmente quando associado ao ácido giberélico. Para o cultivar Centennial Seedless, os melhores resultados, foram verificados para aplicações de thidiazuron 10mg.L-1 ou ácido giberélico 30mg.L-1, aos 14 dias após o florescimento, levando ao aumento da massa dos cachos; da massa e largura dos bagos; e da massa dos engaços. Para este cultivar, o thidiazuron também reduziu o teor de sólidos...(Resumo completo, clicar acesso eletrônico abaixo) / Abstract: With the objective of studying the effects of thidiazuron and gibberellic acid on the cluster characteristics of the vine cultivars Venus, Centennial Seedless and Niagara Rosada, three experiments were carried out, for each cultivar, in commercial vineyards at different regions of São Paulo State. For the first trial, carried out in 1999, thidiazuron at 5 or 10mg.L-1 and gibberellic acid were applied, associated or not, with all possible combinations of three development stages: before bloom, at full bloom and 14 days after full bloom, totalizing 36 treatments. The following doses of gibberellic acid were applied: 40mg.L-1 for Venus cultivar, 30mg.L-1 for Centennial Seedless cultivar, and 100mg.L-1 for Niagara Rosada cultivar. In the second trial, carried out in 2000, the growth regulators doses were the same of those in the first one, excepted that of GA3 for Niagara Rosada cultivar that was 35mg.L-1. The applications were done 14, 21 and 28 days after full bloom, with all combinations of the three epochs...(Complete abstract, click electronic access below) / Doutor

o setor vitivinícola é responsável por 1% do Produto Interno Bruto (PIB) do Rio Grande do Sul, sendo o estado responsável por 90% da produção Brasileira de vinhos, cujo mercado é crescente. Na indústria vitícola cerca de 25% da quantidade processada de uva transforma-se em resíduos, representados principalmente por cascas, sementes e engaço. Este trabalho teve como objetivo analisar as características nutricionais de bagaço de Vitis sp e o seu enriquecimento com Aspergillus niger T0005/007-2. Foi verificado que a fermentação em estado sólido destes resíduos utilizando o fungo filamentoso A. niger eleva os teores de . proteína bruta de resíduos de uva, além do aumento do valor calórico, de carboidratos, fibra alimentar total, lipídios, e umidade. O incremento dos carboidratos 20 dias após a exposição ao fungo A. niger é um fator favorável para utilização do mesmo para ração animal, pois desta forma se torna a formulação mais adequada para uma complementação à ração de suínos. O crescimento de micélio do fungo A. niger, sobre resíduos de engaço de Vitis sp mostra-se promissor para o aumento do valor nutricional dos resíduos da produção de uva, que já vêm sendo utilizados na alimentação de alguns animais. Com base nesses resultados, a bioconversão do engaço da uva empregando fermentação em estado sólido com linhagens de A. niger pode ser um complemento para alimentação de animais (sic). / Submitted by Ana Guimarães Pereira (agpereir@ucs.br) on 2017-11-24T18:16:05Z No. of bitstreams: 1 Dissertacao Edmar Sganzerla.pdf: 16247252 bytes, checksum: 2a586b7329e98b4d5fcfd69172ad5046 (MD5) / Made available in DSpace on 2017-11-24T18:16:05Z (GMT). No. of bitstreams: 1 Dissertacao Edmar Sganzerla.pdf: 16247252 bytes, checksum: 2a586b7329e98b4d5fcfd69172ad5046 (MD5) Previous issue date: 2017-11-24 / The wine sector is responsible by 1% ofthe Gross Domestic Product (GDP) of Rio Grande do Sul, being the state responsible by 90% of the brazilian production of wines, which market is growing. In the wine industry, around 25% of the processed amount of grape turn's into waste, mainly represented by grape skins, seeds and stems. This work had the objective of analyzing the nutritional characteristics of Vitis sp stem's and its improvement with Aspergillus niger T0005/007-2. It was checked that the solid state fermentation of those wastes using the filamentous fungus A. niger increases the crude protein content of grape waste, besides the caloric value risement, of carbohydrates, total dietary fiber, lipids and moisture. The increment of the carbohydrates 20 days afier the exposition to the fungus A. niger is a favorable facto r to the usage for animal food, because in this way, the formulation it can be added to a swine's feed complementation. The implementation of fungus A. niger, into stem's Vitis sp wastes seems promissing to the nutritional value agregation over wastes of grape production that are already being used into the feed of some animals. Based on these results, the grape's stem bioconversion using the solid state fermentation method could be an alternative at animal's feeding (sic).