Browsing by Autor "Marco Taquichiri"

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CUANTIFICACION DE RESVERATROL EN VINOS MEDIANTE HPLC
(Universidad Autónoma del Estado de México, 2012) Atma‐Sol Bustos; Juan C. Calisaya; Carolina Paredes; Gimena Duran; Marco Taquichiri; Juan Alvarado; J. Mauricio Peñarrieta
"Resveratrol, a phenolic compound, was quantified in wines from Tarija - Bolivia by a method by Reverse Phase High Performance Liquid Chromatography (HPLC). The method was validated considering parameters such as standard deviation (S), coefficient of variation (CV), linear correlation coefficient (R), limit of detection (LOD) and limit of quantitation (LOQ). The amount of resveratrol found in the wines analyzed is somewhat high compared to valúes reported worldwide, giving an average of 7.7 ± 0.9 mg/L."
High Levels of Resveratrol in Grapes Cultivated at High Altitude Valleys in Bolivia
(Taylor & Francis, 2014) Marco Taquichiri; Ruth Ayarde; Pastor Gutierrez; Atma‐Sol Bustos; Carolina Paredes; Juan Carlos Callisaya; Juan Carlos Surco; Eduardo Palenque; Flavio Ghezzi; Juan Alvarado
Trans-resveratrol, total antioxidant capacity (TAC), and total phenolic compounds were assessed in Bolivian grape cultivars collected at high altitude valleys. The TAC of the grapes ranged from 0.8 to 22 μmol Trolox equivalents/g dry matter determined by 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), and from 0.6 to 10 determined by the ferric reduction antioxidant power. In the present study, we observed that under certain conditions trans-resveratrol levels in Bolivian grapes are 10-fold higher than the reported data from the literature. Additionally, the temporal evolution in three different solar ultraviolet-B radiation levels was carried out to understand their effect on the oxidative processes.
UV-B Radiation as a Factor that Deserves Further Research in Bolivian Viticulture: A Review
(South African Society for Enology and Viticulture, 2021) Gastón Gutiérrez‐Gamboa; Philippo Pszczólkowski; Pablo Cañón; Marco Taquichiri; J. Mauricio Peñarrieta
Bolivian viticulture has acquired an incipient notoriety in the international wine market due to theproduction of high-altitude wines with a high antioxidant potential. Andes agricultural regions presentan advantage for wine production since UV-B radiation reaching the earth’s surface increases withaltitude and varies with latitude, promoting the activation of plant defense mechanisms responsible forthe synthesis of secondary metabolites. UV‐B radiation upregulates the biosynthesis of nitrogen, phenolicand volatile compounds that contribute to wine flavour. It is thought that the incident UV-B radiationin the Bolivian valleys makes it possible to obtain wines with high phenolic and aromatic potential, butthe published results are not entirely conclusive. This manuscript addressed the geological and climaticfeatures that affect Bolivian viticulture, and we reviewed the field studies carried out regarding the effectsof altitude and UV-B radiation on flavour components of grapes and wines from Bolivian viticulturalvalleys. A high antioxidant capacity and trans-resveratrol content is found in grapes and wines from highaltitude Bolivian vineyards, including if they are compared to those samples from different wine countries.However, high UV-B radiation can result in bunch sunburn affecting some physico-chemical parameters ofthe produced wines. Scarce number of studies have been developed in this field despite this region presenta valuable potential for research in order to quantify the effects of biologically damaging radiation on thesynthesis of flavour components in grapes and some of them were not well scientifically controlled.