The present study was carried out to evaluate the contents of trans-resveratrol and the chemical characteristics total tritable acidity (TTA), total soluble solids (TSS) and TSS/TTA, in samples of juice from grapes produced under organic and conventional systems. Juice was obtained by the method of cooking healthy and ripe grapes. Juice made from grapes of the varieties Concord and Ruby (on IAC 766 rootstock) cultivated under organic and conventional systems, showed trans-resveratrol concentrations of 25.9; 27.2; 32.5 and 32.9 mg L-1, respectively. Juice from Concord and Ruby in the organic production produced 0.77 and 0.91 g tartaric acid/100 mL-1. The same varieties, in the conventional system, produced 0.94 and 0.75 g tartaric acid/100 mL-1. SST and SST/ATT for the varieties under organic and conventional systems were 10.95, 11.73, 14.23 and 13.23 °Brix and 14.22, 12.64, 15.18 and 17.64 ºBrix, respectively. The evaluations showed that the varieties, independent of cropping system, are sources of trans-resveratrol and the produced juice can be consumed as a functional food.
Trans-resveratrol; grape juice; organic and conventional cultivation