Phenolic Compounds and Polyamines in Grape-Derived Beverages

  •  Hector Alonzo Gomez-Gomez    
  •  Igor Otavio Minatel    
  •  Cristine Vanz Borges    
  •  Marcia Ortiz Mayo Marques    
  •  Evandro Tadeu da Silva    
  •  Gean Charles Monteiro    
  •  Marlon Jocimar R. da Silva    
  •  Marco Antonio Tecchio    
  •  Giuseppina Pace Pereira Lima    


Isotopic analyses and chromatographic analysis (phenolic compounds and biogenic amines), can be applied to investigate the functional and nutritional quality in different grape juices and wines. These beverages when produced exclusively from grapes contain bioactive compounds. In this way, the isotopic analysis, as well as the determination of phenolic compounds and biogenic amines were performed with the aim of verify the functional quality of juices and wines produced with Vitis vinifera and Vitis labrusca grapes. The samples that were analyzed consisted of four whole juices, two nectars, two V. vinifera wines, and two V. labrusca wines. Regarding the isotopic analyses, only one nectar, among the beverages studied, presented the addition of sugar from C4 plants. Wines from V. vinifera showed the highest content of biogenic amines and phenols; whereas, the highest content of anthocyanins were found in V. labrusca. The levels of biogenic amines and phenolic compounds were variable between samples, and recommendations for consumers should be made considering several conditions, such as physiological state, age, consumption, among others. Anthocyanins and biogenic amines, as well as isotopic analyses, can be applied as tools to measure the quality of grape derived beverages.

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