Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
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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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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1794503487212486656 |