Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Detalhes bibliográficos
Autor(a) principal: Teles,Aline Soares Cascaes
Data de Publicação: 2018
Outros Autores: Chávez,Davy William Hidalgo, Gomes,Flávia dos Santos, Cabral,Lourdes Maria Corrêa, Tonon,Renata Valeriano
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100417
Resumo: Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.
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spelling Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during dryingAntioxidant capacityDrying kineticsMathematical modelingWater activityPolyphenol oxidaseAbstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.Instituto de Tecnologia de Alimentos - ITAL2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100417Brazilian Journal of Food Technology v.21 2018reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.5917info:eu-repo/semantics/openAccessTeles,Aline Soares CascaesChávez,Davy William HidalgoGomes,Flávia dos SantosCabral,Lourdes Maria CorrêaTonon,Renata Valerianoeng2017-11-21T00:00:00Zoai:scielo:S1981-67232018000100417Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2017-11-21T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
spellingShingle Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
Teles,Aline Soares Cascaes
Antioxidant capacity
Drying kinetics
Mathematical modeling
Water activity
Polyphenol oxidase
title_short Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title_full Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title_fullStr Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title_full_unstemmed Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title_sort Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
author Teles,Aline Soares Cascaes
author_facet Teles,Aline Soares Cascaes
Chávez,Davy William Hidalgo
Gomes,Flávia dos Santos
Cabral,Lourdes Maria Corrêa
Tonon,Renata Valeriano
author_role author
author2 Chávez,Davy William Hidalgo
Gomes,Flávia dos Santos
Cabral,Lourdes Maria Corrêa
Tonon,Renata Valeriano
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Teles,Aline Soares Cascaes
Chávez,Davy William Hidalgo
Gomes,Flávia dos Santos
Cabral,Lourdes Maria Corrêa
Tonon,Renata Valeriano
dc.subject.por.fl_str_mv Antioxidant capacity
Drying kinetics
Mathematical modeling
Water activity
Polyphenol oxidase
topic Antioxidant capacity
Drying kinetics
Mathematical modeling
Water activity
Polyphenol oxidase
description Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100417
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100417
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.5917
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.21 2018
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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