Giesco
ANTHOCYANIN AND TRANS-RESVERATROL ACCUMULATION IS ASSOCIATED WITH ABSCISIC ACID AND METHYL JASMONIC ACID IN BERRY SKIN OF Vitis vinifera L. cvs. MALBEC, BONARDA, SYRAH, CABERNET SAUVIGNON, and PINOT NOIR LA ACUMULACIÓN DE ANTOCIANINAS Y TRANS-RESVERATROL ESTÁ ASOCIADA AL ÁCIDO ABSCÍSICO Y ÁCIDO METIL JASMÓNICO A NIVEL DE HOLLEJOS DE BAYAS DE VID (VITIS VINIFERA L.) EN LAS VARIEDADES MALBEC, BONARDA, SYRAH, CABERNET SAUVIGNON Y PINOT NOIR
MALOVINI, Emiliano1, 2*; DURÁN, Martín1; ARANCIBIA, Celeste1, 2; DE ROSAS, M.Inés1; DEIS, Leonor1; COBOS, David Gustavo1, 3; GARGANTINI, Raquel3; MANZANO, Humberto3; MARTÍNEZ, Liliana1, 2; CAVAGNARO, Bruno1, 2 1 Cátedra de Fisiología Vegetal, Facultad de Ciencias Agrarias, UNCUYO, Almirante Brown 500, Chacras de Coria, Mendoza, Argentina. 2Instituto de Biología Agrícola IBAM UNCUYO-CONICET, Mendoza, Argentina, Almirante Brown 500, Chacras de Coria, Mendoza, Argentina. 3Instituto de Vitivinicultura, Mendoza, Argentina, Av. San Martín 430, Mendoza, Argentina. *Correspondin author: emalovini@fca.uncu.edu.ar
Abstract: Red grapes contain significant amounts of phenolic compounds, known to contribute to wine quality and to provide important health benefits. Berry skin phenolics can be elicited by plant hormones. The aim of this work was to increase the content of anthocyanins and trans-resveratrol in five red varieties cultured in Argentina: Malbec (M), Bonarda (B), Syrah (S), Cabernet Sauvignon (CS), and Pinot Noir (PN), in two different growing regions: Santa Rosa (SR) and Valle de Uco (VU), by applying a postveraison hormonal treatment with abscisic acid (ABA) and methyl jasmonate (MeJA). Anthocyanins and trans-resveratrol contents were assessed using an HPLC. Between October and February mean maximum temperatures in SR were 10 % higher than in VU, however, there were no differences in mean minimum temperatures. In the hotter region (SR), in all varieties there was about a 100% increase of total anthocyanins by ABA treatment. In the coldest region (VU), ABA treatment increased total anthocyanins in B, CS, M and S at around 40 %. However, MeJA did not affect the total anthocyanins content. Trans-resveratrol content was significantly increased in M, PN and S by ABA and only in PN by MeJA in SR. Also, in VU was significantly increased in M and S by ABA, while it was increased in B, CS and S with MeJA. ABA showed a temperature mitigation effect in the hotter region on anthocyanins content, additionally showing a previously non-described effect increasing transresveratrol content. MeJA had a better performance on trans-resveratrol content in VU but not in all varieties. Future studies include winemaking to test their beneficial health properties in models of study on rats, a psychotropic level.
Keywords: Abscicic acid, methyl jasmonate, anthocyanins, trans-resveratrol.
Abstract: Red grapes contain significant amounts of phenolic compounds, known to contribute to wine quality and to provide important health benefits. Berry skin phenolics can be elicited by plant hormones. The aim of this work was to increase the content of anthocyanins and trans-resveratrol in five red varieties cultured in Argentina: Malbec (M), Bonarda (B), Syrah (S), Cabernet Sauvignon (CS), and Pinot Noir (PN), in two different growing regions: Santa Rosa (SR) and Valle de Uco (VU), by applying a postveraison hormonal treatment with abscisic acid (ABA) and methyl jasmonate (MeJA). Anthocyanins and trans-resveratrol contents were assessed using an HPLC. Between October and February mean maximum temperatures in SR were 10 % higher than in VU, however, there were no differences in mean minimum temperatures. In the hotter region (SR), in all varieties there was about a 100% increase of total anthocyanins by ABA treatment. In the coldest region (VU), ABA treatment increased total anthocyanins in B, CS, M and S at around 40 %. However, MeJA did not affect the total anthocyanins content. Trans-resveratrol content was significantly increased in M, PN and S by ABA and only in PN by MeJA in SR. Also, in VU was significantly increased in M and S by ABA, while it was increased in B, CS and S with MeJA. ABA showed a temperature mitigation effect in the hotter region on anthocyanins content, additionally showing a previously non-described effect increasing transresveratrol content. MeJA had a better performance on trans-resveratrol content in VU but not in all varieties. Future studies include winemaking to test their beneficial health properties in models of study on rats, a psychotropic level.
Keywords: Abscicic acid, methyl jasmonate, anthocyanins, trans-resveratrol.