The ‘BRS Vitoria’ grape has sensory characteristics that favor its consumption. However, different rootstocks and harvest periods can directly influence its phenolic composition, physicochemical and morphological characteristics, and mineral content. This study evaluates the mineral and anthocyanin composition of the ‘BRS Vitoria’ grape from a production cycle (PC1: ‘IAC 572’ rootstock, main harvest) and compares its physicochemical, morphological, and mineral characteristics to other cycles (PC2: ‘Paulsen 1103’ rootstock, second harvest; PC3: ‘IAC 572’ rootstock, second harvest; and PC4: ‘Paulsen 1103’ rootstock, main harvest), highlighting its potential for use and providing initial insights into the influence of rootstocks and environmental conditions. PC1 grapes contained important amounts of potassium, phosphorus, calcium, magnesium, iron, manganese, and zinc (345.16, 50.50, 20.34, 13.61, 0.54, 0.27, and 0.03 mg⋅100 g⁻¹, respectively), and a complex anthocyanin profile, predominantly derived from malvidin, which supports their use in processing due to the thermal stability. In the second part of the study, PC2 grapes stood out for their skin percentage and acidity. PC3 grapes exhibited higher values in parameters associated with size, mass, and mineral content, which may have been influenced by the use of the ‘IAC 572’ rootstock. PC4 grapes showed the highest maturation index (38.68), total phenolic compounds (1750.88 mg EGA⋅kg⁻¹), and total monomeric anthocyanins (742.86 mg mv-3,5-glc⋅kg⁻¹). These results may have been influenced by the environmental conditions during the main harvest season. Bunches from all cycles were cylindrical, very compact, with dark red-violet berries and featuring thick skin with pruine and firm colorless, seedless flesh. The study of the influence of these factors is complex due to the impact of various other variables and the synergistic effect between them. Despite physicochemical and morphological differences, ‘BRS Vitoria’ grapes from different PCs are suitable for fresh consumption and processing, potentially as a nutraceutical ingredient.

The clean-label trend demands stable natural colorants. H. sabdariffa L. calyces is a sustainable anthocyanin source; however, the effects of dehydration and food-grade extraction on pigment recovery and performance remain unclear. Fresh and dehydrated calyces were physicochemically characterized, and dehydrated material with aqueous and hydroalcoholic food-grade solvents was used for extraction. Extraction efficiency was evaluated through total phenolic compound (TPC) content and anthocyanin characterization by HPLC-DAD-ESI-MS/MS. The aqueous extract with the highest anthocyanin concentration was selected for the syrup formulation containing 5–35% sucrose. The physicochemical stability of the formulations was monitored during refrigerated storage (4 °C/30 days) and subsequently tested in food matrices with different pH values. Dehydration calyces reduced moisture content (11.61%) and water activity (a_w = 0.56), indicating improved storage stability. The anthocyanin concentration was highest in the 5% sucrose syrup (495.12 ± 40.66 mg mv-3,5-glc·100 g⁻¹), with a 12.71% loss over 30 days. Application in food matrices demonstrated a pH-dependent color response, with correlations between hue angle (h°, r = 0.86) and color saturation (C*, r = −0.77).These results demonstrate that hibiscus calyx syrups are promising natural colorants and bioactive ingredients, particularly for acidic food systems, offering stability.

The BRS Carmem grape was developed as an alternative for processing juices and wines. This study aimed to determine the phenolic compounds (PC) in the edible parts of this grape from two harvests—one harvested at ideal maturation time and another when the grapes were still immature—using HPLC-DAD-ESI-MS/MS. Student’s t-test was used (α = 0.05) to evaluate differences in the PC content between the edible parts and between the harvests. Both skins showed a predominance of flavonols, anthocyanins, hydroxycinnamic acids derivatives (HCAD) and stilbenes, with higher concentrations for harvest 1 than harvest 2. For both harvests (harvest 1 and harvest 2), the HCAD (mg of caftaric acid•kg fruit⁻¹) was higher in whole grapes (383.98 and 67.09) than in their skins (173.95 and 21.74), with a predominance of trans-caffeic acid for all samples; the flavan-3-ols and proanthocyanidins (mg of (+)-catechin•kg fruit⁻¹) presented higher concentrations in the seeds (flavan-3-ols: 203.20 and 182.71, proanthocyanidins: 453.57 and 299.86) than in the skins (flavan-3-ols: 1.90 and 4.56, proanthocyanidins: 37.58 and 98.92); the stilbenes concentration (µg 3-glc-resveratrol•kg fruit⁻¹) was higher for the seeds from harvest 2 (896.25) than those from harvest 1 (48.67). BRS Carmem grapes contain a phenolic composition complex, and still have a relevant concentration of flavonols, anthocyanins and stilbenes, even when immature.