Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.

Detalhes bibliográficos
Autor(a) principal: OLIVATI, C.
Data de Publicação: 2018
Outros Autores: NISHIYAMA, Y. P. de O., SOUZA, R. T. de, JANZANTTI, N. S., MAURO, M. A., GOMES, E., HERMOSÍN-GUTIÉRREZ, I., SILVA, R. da, LAGO-VANZELA
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103334
Resumo: The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MSn
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spelling Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.BRS MorenaPhenolic compositionHPLC-DAD-ESI-MSBioactive phenolic compoundsFlavonóidesUvaRaisinsDryingAnthocyaninsFlavonoidsGrapesThe grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MSnCarolina Olivati, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Yara Paula de Oliveira Nishiyama, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazi; REGINALDO TEODORO DE SOUZA, CNPUV; Natália Soares Janzantti, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Maria Aparecida Mauro, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Eleni Gomes, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil; Isidro Hermosín-Gutiérrez, Universidad de Castilla-La Mancha, Instituto Regional de Investigación Cientí fi ca Aplicada, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Roberto da Silva, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil; Ellen Silva Lago-Vanzela, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil.OLIVATI, C.NISHIYAMA, Y. P. de O.SOUZA, R. T. deJANZANTTI, N. S.MAURO, M. A.GOMES, E.HERMOSÍN-GUTIÉRREZ, I.SILVA, R. daLAGO-VANZELA2020-01-06T18:08:04Z2020-01-06T18:08:04Z2019-01-0820182020-01-06T18:08:04Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Research International, [online], 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103334enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-01-06T18:08:12Zoai:www.alice.cnptia.embrapa.br:doc/1103334Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542020-01-06T18:08:12falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-01-06T18:08:12Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
title Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
spellingShingle Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
OLIVATI, C.
BRS Morena
Phenolic composition
HPLC-DAD-ESI-MS
Bioactive phenolic compounds
Flavonóides
Uva
Raisins
Drying
Anthocyanins
Flavonoids
Grapes
title_short Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
title_full Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
title_fullStr Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
title_full_unstemmed Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
title_sort Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
author OLIVATI, C.
author_facet OLIVATI, C.
NISHIYAMA, Y. P. de O.
SOUZA, R. T. de
JANZANTTI, N. S.
MAURO, M. A.
GOMES, E.
HERMOSÍN-GUTIÉRREZ, I.
SILVA, R. da
LAGO-VANZELA
author_role author
author2 NISHIYAMA, Y. P. de O.
SOUZA, R. T. de
JANZANTTI, N. S.
MAURO, M. A.
GOMES, E.
HERMOSÍN-GUTIÉRREZ, I.
SILVA, R. da
LAGO-VANZELA
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Carolina Olivati, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Yara Paula de Oliveira Nishiyama, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazi; REGINALDO TEODORO DE SOUZA, CNPUV; Natália Soares Janzantti, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Maria Aparecida Mauro, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Eleni Gomes, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil; Isidro Hermosín-Gutiérrez, Universidad de Castilla-La Mancha, Instituto Regional de Investigación Cientí fi ca Aplicada, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Roberto da Silva, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil; Ellen Silva Lago-Vanzela, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil.
dc.contributor.author.fl_str_mv OLIVATI, C.
NISHIYAMA, Y. P. de O.
SOUZA, R. T. de
JANZANTTI, N. S.
MAURO, M. A.
GOMES, E.
HERMOSÍN-GUTIÉRREZ, I.
SILVA, R. da
LAGO-VANZELA
dc.subject.por.fl_str_mv BRS Morena
Phenolic composition
HPLC-DAD-ESI-MS
Bioactive phenolic compounds
Flavonóides
Uva
Raisins
Drying
Anthocyanins
Flavonoids
Grapes
topic BRS Morena
Phenolic composition
HPLC-DAD-ESI-MS
Bioactive phenolic compounds
Flavonóides
Uva
Raisins
Drying
Anthocyanins
Flavonoids
Grapes
description The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MSn
publishDate 2018
dc.date.none.fl_str_mv 2018
2019-01-08
2020-01-06T18:08:04Z
2020-01-06T18:08:04Z
2020-01-06T18:08:04Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Research International, [online], 2018.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103334
identifier_str_mv Food Research International, [online], 2018.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103334
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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