Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape present great potential for the development new beverages, infusions tisanes. This work aimed study effects different drying temperatures on sensory chemical properties grape pomace infusions, evaluate same charac...

Grape pomace (pulp and skins) was investigated as a new biosorbent for removing mycotoxins from liquid media. In vitro adsorption experiments showed that the pomace obtained from Primitivo grapes is able to sequester rapidly and simultaneously different mycotoxins. Aflatoxin B1 (AFB1) was the most adsorbed mycotoxin followed by zearalenone (ZEA), ochratoxin A (OTA), and fumonisin B1 (FB1), wher...

Type I juvenile diabetes mellitus is characterized by the infiltration of activated T lymphocytes and monocytes into the islets of Langerhans of the pancreas, resulting in inflammation and progressive destruction of the insulin-producing beta cells. We hypothesized that feeding nonobese diabetic (NOD) mice diets rich in polyphenols or vitamin A, both known modulators of immune function, would d...

The objective of the present study was to determine the levels of essential nutrients (Na, K, Ca, Mg, Fe, Cu, Zn, Mn) and toxic metals (Pb and Cd) in selected varieties of fruits (banana, grape, guava, mandarin and orange), farmland soils and irrigation waters to assess nutritional impact on health. The freeze dried fruits were digested using HNO3 and HClO4 and the levels of the elements determ...

Silwet L-77, an organosilicone surfactant, was applied to several arthropod pests of California table grapes. Eggs of grape mealybug, Pseudococcus maritimus (Ehrhorn), and omnivorous leafroller, Platynota stultana Walsingham, were tolerant to 0.1, 0.25, and 0.5% treatment solutions; however, eggs of Pacific spider mite, Tetranychus pacificus McGregor, were highly susceptible with mortality >99....

Wine and fermenting musts are grape products widely consumed worldwide. Since the presence of mycotoxin-producing fungi may greatly compromise their quality characteristics and safety, there is an increasing need for relatively rapid "user friendly" quantitative assays to detect fungal contamination both in grapes delivered to wineries and in final products. Although other fungi are most freque...