Antioxidant activity and bio compounds induced by salicylic acid and potassium from ‘Flame’ grapes

Authors

  • Kevin E. VAZQUEZ Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnológicas, Campus Universitario 1, CP 31530, Chihuahua (MX)
  • María A. FLORES-CORDOVA Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnológicas, Campus Universitario 1, CP 31530, Chihuahua (MX)
  • Juan M. SOTO-PARRA Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnológicas, Campus Universitario 1, CP 31530, Chihuahua (MX)
  • Esteban SÁNCHEZ Centro de Investigación en Alimentación y Desarrollo, A. C. Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto, Delicias, C.P. 33089, Chihuahua (MX)
  • Mayra C. SOTO-CABALLERO Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnológicas, Campus Universitario 1, CP 31530, Chihuahua (MX)
  • Nora A. SALAS-SALAZAR Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnológicas, Campus Universitario 1, CP 31530, Chihuahua (MX)
  • María J. RODRÍGUEZ-ROQUE Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnológicas, Campus Universitario 1, CP 31530, Chihuahua (MX)
  • Sandra PÉREZ ÁLVAREZ Universidad Autónoma de Chihuahua, Facultad de Ciencias Agricolas y Forestales, Km 2.5, carretera Delicias-Rosales, campus Delicias, CP. 33000. CD. Delicias, Chihuahua (MX)

DOI:

https://doi.org/10.15835/nbha50212756

Keywords:

anthocyanins, physicochemical parameters, Vitis vinifera

Abstract

The objective of this study was to determine the antioxidant activity and bio compounds induced by salicylic acid (AS) and potassium (K) in ‘Flame’ grape peel and pulp. The applications were made in table grape of the ‘Flame’ variety, with 9 treatments and 3 repetitions, T1 control 0.0 (T2 AS 0.0, K 5 mM) (T3 AS 2.0, K 5.0 mM) (T4 AS 2.0, K 0 mM) (T5 AS 0.100, K 0.250 mM) (T6 AS 0.100, K 2. 50 mM) (T7 AS 1, K 2. 50 mM) (T8 AS 1, K .250 mM) (T9 AS 0. 25, K .625 mM) with 6 applications in the veraison stage throughout the cycle. The parameters of antioxidant capacity were determined by the DPPH and FRAP method, phenols, anthocyanins, flavonoids, pH, oBrix, titratable acidity and physical parameters in grape peel and pulp. Doses of AS 2.0, K 0 mM; AS 1, K 2.50 mM; and AS 0.25, K .625 mM influenced the increase in quality, as well as the bioactive and antioxidant activity. Anthocyanins were the main phenols in peel with 406.08 mg (C3G)/g-1. ‘Flame’ table grape peels have a high content of compounds, favouring the antioxidant activity. A serving of unpeeled table grapes could provide up to 110 mg of phenols. The use of salicylic acid and potassium can be an alternative to enrich the nutritional quality of the grape and benefit the health of the population.

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Published

2022-06-30

How to Cite

VAZQUEZ, K. E., FLORES-CORDOVA, M. A., SOTO-PARRA, J. M., SÁNCHEZ, E., SOTO-CABALLERO, M. C., SALAS-SALAZAR, N. A., RODRÍGUEZ-ROQUE, M. J., & PÉREZ ÁLVAREZ, S. (2022). Antioxidant activity and bio compounds induced by salicylic acid and potassium from ‘Flame’ grapes. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 50(2), 12756. https://doi.org/10.15835/nbha50212756

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Section

Research Articles
CITATION
DOI: 10.15835/nbha50212756

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