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Title of the item:

Non-anthocyanin polyphenols in healthy and Flavescence dorée infected Barbera and Nebbiolo leaves

Title :
Non-anthocyanin polyphenols in healthy and Flavescence dorée infected Barbera and Nebbiolo leaves
Authors :
Ferrandino Alessandra
Pagliarani Chiara
Kedrina-Okutan Olga
Icardi Sara
Bove Marco
Lovisolo Claudio
Novello Vittorino
Schubert Andrea
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Subject Terms :
Microbiology
QR1-502
Physiology
QP1-981
Zoology
QL1-991
Source :
BIO Web of Conferences, Vol 13, p 03003 (2019)
Publisher :
EDP Sciences, 2019.
Publication Year :
2019
Document Type :
article
File Description :
electronic resource
Language :
English
French
ISSN :
2117-4458
Relation :
https://www.bio-conferences.org/articles/bioconf/full_html/2019/02/bioconf_conavi2018_03003/bioconf_conavi2018_03003.html; https://doaj.org/toc/2117-4458
DOI :
10.1051/bioconf/20191303003
Access URL :
https://doaj.org/article/d484327ef7694f94983ea54e66105fc0
Accession Number :
edsdoj.484327ef7694f94983ea54e66105fc0
Academic Journal
The first serious outbreak of Flavescence dorée (FD) in Piedmont (North-West Italy) dates back to 1998 in the Tortona area (Alessandria province). FD is a serious quarantine-worthy disease transmitted by the leafhopper Scaphoideus titanus Ball. Different Vitis vinifera L. biotypes react differently to the phytoplasma, in particular as to the accumulation of polyphenols in leaves. In this experimentation, we observed and described concentration and accumulation of the main classes of polyphenols in entire leaves and in leaf blades and veins of two varieties, Nebbiolo and Barbera, displaying different levels of susceptibility to FD. Their well-known different reactions could be related, at least partially, to leaf polyphenols, both as to concentrations and profiles. Nebbiolo displayed some specific traits: i) the higher percentage of incidence over totals of individual molecules known to be powerful antioxidants (caftaric acid over coutaric acid; quercetin glycosides over other flavonols); ii) the higher concentration of flavanols in veins with respect to Barbera and their wider profile (astilbin and a taxifolin-glycoside, this last accumulating exclusively in Nebbiolo).

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