title: (1)H NMR foodomics reveals that the biodynamic and the organic cultivation managements produce different grape berries (Vitis vinifera L. cv. Sangiovese).
abstract: The increasing demand for natural foods and beverages, i.e. prepared by excluding synthetic chemicals along the whole production chain, has boosted the adoption of organic and biodynamic cultivation methods which are based on protocols avoiding use of synthetic pesticides. This trend is striking in viticulture, since wine production is largely shaped by the varying drinking attitudes of environment-friendly consumers. Using (1)H NMR, the compositions of grape berries, collected at harvest in 2009 and 2011, in experimental plots cultivated either with biodynamic or organic methods, were compared. Although the analysis provides a comprehensive metabolic profile of berries, the resulting distinctive pattern consists of a few molecules. Lower content of sugars, coumaric and caffeic acids, as well as higher amount of γ-aminobutyric acid (GABA) were observed in biodynamic grapes. The (1)H NMR foodomics approach evidenced a diverse fruit metabolome that could be associated to a different physiological response of plants to the agronomic environment.
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: gianfranco.picone@unibo.it.
authors.forename: Gianfranco
authors.initials: G
authors.lastname: Picone
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: alessia.trimigno2@unibo.it.
authors.forename: Alessia
authors.initials: A
authors.lastname: Trimigno
authors.affiliation: Department of Agricultural Sciences, Alma Mater Studiorum - University of Bologna, Viale G. Fanin, 44, 40127 Bologna, Italy. Electronic address: paola.tessarin2@unibo.it.
authors.forename: Paola
authors.initials: P
authors.lastname: Tessarin
authors.affiliation: Department of Agricultural Sciences, Alma Mater Studiorum - University of Bologna, Viale G. Fanin, 44, 40127 Bologna, Italy. Electronic address: silvia.donnini@unibo.it.
authors.forename: Silvia
authors.initials: S
authors.lastname: Donnini
authors.affiliation: Department of Agricultural Sciences, Alma Mater Studiorum - University of Bologna, Viale G. Fanin, 44, 40127 Bologna, Italy. Electronic address: adamo.rombola@unibo.it.
authors.forename: Adamo Domenico
authors.initials: AD
authors.lastname: Rombolà
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: francesco.capozzi@unibo.it.
authors.forename: Francesco
authors.initials: F
authors.lastname: Capozzi
mesh_terms: D002109:Caffeic Acids / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D007532:Isoleucine / Q000032:analysis; D009682:Magnetic Resonance Spectroscopy; D015999:Multivariate Analysis; D058871:Organic Agriculture; D010472:Perchlorates / Q000737:chemistry; D011392:Proline / Q000032:analysis; D014633:Valine / Q000032:analysis; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*; D005680:gamma-Aminobutyric Acid / Q000032:analysis
chemical_list: D002109:Caffeic Acids; D010472:Perchlorates; D007532:Isoleucine; D005680:gamma-Aminobutyric Acid; D011392:Proline; D014633:Valine; C576518:Perchloric Acid
keywords: Biodynamic; Foodomics; GABA; Grape; HR-NMR; Metabolomics; Organic; Polyphenols