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<p>The BRS Carmem grape cultivar has a high yield with thick peel and stands out for the intense color of its berries and derived products, such as juices and table wines. This study initially carried out an extensive chemical characterization of the whole berries and peel, analyzing parameters such as mass balance, general classical composition, minerals, L-ascorbic acid, antioxidant activity (ABTS and DPPH assays), phenolic compounds (LC-MS/MS), and volatile compounds profile (GC-MS). The findings revealed several unreported results in the literature. The cultivar exhibited low content of volatile compounds. In contrast, peels contained high levels of phenolic acids, flavonoids and anthocyanins. Based on this finding, an edible extract was obtained from the grape peels using a simple and environmentally friendly extraction method [water: ethanol (1:1), pH 2.0], which resulted in a high anthocyanin yield. Considering mass balance, from 01 hectare of BRS Carmem grapes it is possible to obtain (from the peels), 40&#xa0;kg of dry extract containing 16&#xa0;kg of anthocyanins (75% w/w malvidin-3,5-diglucoside). In vitro bioaccessibility demonstrated that the malvidin-3,5-diglucoside is stable under simulated gastrointestinal conditions. Finally, the edible extract was successfully applied in the production of diet candies that exhibited excellent color and anthocyanins stability.</p> Graphical abstract <p></p>

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BRS carmem grape: a rich source of malvidin-3,5-diglucoside with technological potential

  • 期刊论文

  • 发表日期：

    2025年12月19日

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  • José Matheus Santos Oliveira,
  • Andreza Brito Leal,
  • Rosane Lopes Crizel,
  • Adriana Dillenburg Meinhart,
  • Bruno Noschang Cabral,
  • Cesar Valmor Rombaldi

摘要

The BRS Carmem grape cultivar has a high yield with thick peel and stands out for the intense color of its berries and derived products, such as juices and table wines. This study initially carried out an extensive chemical characterization of the whole berries and peel, analyzing parameters such as mass balance, general classical composition, minerals, L-ascorbic acid, antioxidant activity (ABTS and DPPH assays), phenolic compounds (LC-MS/MS), and volatile compounds profile (GC-MS). The findings revealed several unreported results in the literature. The cultivar exhibited low content of volatile compounds. In contrast, peels contained high levels of phenolic acids, flavonoids and anthocyanins. Based on this finding, an edible extract was obtained from the grape peels using a simple and environmentally friendly extraction method [water: ethanol (1:1), pH 2.0], which resulted in a high anthocyanin yield. Considering mass balance, from 01 hectare of BRS Carmem grapes it is possible to obtain (from the peels), 40 kg of dry extract containing 16 kg of anthocyanins (75% w/w malvidin-3,5-diglucoside). In vitro bioaccessibility demonstrated that the malvidin-3,5-diglucoside is stable under simulated gastrointestinal conditions. Finally, the edible extract was successfully applied in the production of diet candies that exhibited excellent color and anthocyanins stability.

Graphical abstract