Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content

Detalhes bibliográficos
Autor(a) principal: TEÓFILO, Jeanine Schütz Cardoso
Data de Publicação: 2023
Outros Autores: BERNARDO, Greyce Luci, SILVA, Edson Luiz da, PROENÇA, Rossana Pacheco da Costa
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9295
Resumo: ObjectiveThis study evaluated the antioxidant capacity and concentration of phenolic compounds in red wine and grape juice used in culinary preparations subjected to boiling.MethodsThe assessments were done after different boiling times  flame and ii) volumetric flask and heating mantle. Samples  of red wine (n=4) and grape juice (n=4) were subjected to boiling for 10, 20 and 60 minutes. Before and after each boiling period, the total antioxidant capacity was evaluated by the ferric reducing antioxidant power assay and the total phenol content was determined by the Folin-Ciocalteu reagent. Differences were compared by repeated measures analysis of variance (RM-ANOVA) (p<0.05).ResultsThe different boiling times did not cause significant changes in the total antioxidant capacity or total phenolcontent of the beverages, regardless of boiling method.ConclusionThe results show that the antioxidant properties of red wine and grape juice did not change significantly after boiling for 60 minutes.
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spelling Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol contentAquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totaisAntioxidantThermal stabilityPhenolsGastronomyNutritionGrape juiceRed wineAntioxidanteEstabilidade térmicaFenóisGastronomiaNutriçãoSuco de uvaVinhoObjectiveThis study evaluated the antioxidant capacity and concentration of phenolic compounds in red wine and grape juice used in culinary preparations subjected to boiling.MethodsThe assessments were done after different boiling times  flame and ii) volumetric flask and heating mantle. Samples  of red wine (n=4) and grape juice (n=4) were subjected to boiling for 10, 20 and 60 minutes. Before and after each boiling period, the total antioxidant capacity was evaluated by the ferric reducing antioxidant power assay and the total phenol content was determined by the Folin-Ciocalteu reagent. Differences were compared by repeated measures analysis of variance (RM-ANOVA) (p<0.05).ResultsThe different boiling times did not cause significant changes in the total antioxidant capacity or total phenolcontent of the beverages, regardless of boiling method.ConclusionThe results show that the antioxidant properties of red wine and grape juice did not change significantly after boiling for 60 minutes.ObjetivoAvaliar a capacidade antioxidante e a concentração dos compostos fenólicos de vinho tinto e suco de uva utilizados em preparações culinárias, quando submetidos ao processo de fervura.MétodosA avaliação ocorreu após diferentes períodos de aquecimento (100°C) em dois sistemas: i) panela de alumínio e chama de fogão e ii) balão de vidro e manta térmica. Amostras comerciais de vinho tinto (n=4) e suco de uva integral (n=4) foram submetidas à fervura por 10, 20 e 60 minutos. Antes e após cada período de fervura, a capacidade antioxidante total foi avaliada pela medida do potencial redutor férrico, e o teor de fenóis totais foi quantificado pelo método de Folin-Ciocalteau. As diferenças foram comparadas pela análise de variância para medidas repetidas (p<0,05).ResultadosA fervura durante os diferentes períodos de tempo não provocou variações importantes na capacidade antioxidante total e no teor de fenóis totais das bebidas, independentemente do sistema de aquecimento utilizado.ConclusãoDe acordo com os resultados obtidos, as propriedades antioxidantes do vinho tinto e do suco de uva, quando submetidos à fervura por até 60 minutos, mantiveram-se relativamente estáveis.Núcleo de Editoração – PUC-Campinas2023-08-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9295Brazilian Journal of Nutrition; Vol. 24 No. 1 (2011): Revista de NutriçãoRevista de Nutrição; Vol. 24 Núm. 1 (2011): Revista de NutriçãoRevista de Nutrição; v. 24 n. 1 (2011): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9295/6671Copyright (c) 2023 Jeanine Schütz Cardoso TEÓFILO, Greyce Luci BERNARDO, Edson Luiz da SILVA, Rossana Pacheco da Costa PROENÇAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessTEÓFILO, Jeanine Schütz Cardoso BERNARDO, Greyce Luci SILVA, Edson Luiz da PROENÇA, Rossana Pacheco da Costa2023-12-05T17:27:49Zoai:ojs.periodicos.puc-campinas.edu.br:article/9295Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-12-05T17:27:49Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
Aquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totais
title Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
spellingShingle Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
TEÓFILO, Jeanine Schütz Cardoso
Antioxidant
Thermal stability
Phenols
Gastronomy
Nutrition
Grape juice
Red wine
Antioxidante
Estabilidade térmica
Fenóis
Gastronomia
Nutrição
Suco de uva
Vinho
title_short Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
title_full Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
title_fullStr Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
title_full_unstemmed Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
title_sort Heating of red wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
author TEÓFILO, Jeanine Schütz Cardoso
author_facet TEÓFILO, Jeanine Schütz Cardoso
BERNARDO, Greyce Luci
SILVA, Edson Luiz da
PROENÇA, Rossana Pacheco da Costa
author_role author
author2 BERNARDO, Greyce Luci
SILVA, Edson Luiz da
PROENÇA, Rossana Pacheco da Costa
author2_role author
author
author
dc.contributor.author.fl_str_mv TEÓFILO, Jeanine Schütz Cardoso
BERNARDO, Greyce Luci
SILVA, Edson Luiz da
PROENÇA, Rossana Pacheco da Costa
dc.subject.por.fl_str_mv Antioxidant
Thermal stability
Phenols
Gastronomy
Nutrition
Grape juice
Red wine
Antioxidante
Estabilidade térmica
Fenóis
Gastronomia
Nutrição
Suco de uva
Vinho
topic Antioxidant
Thermal stability
Phenols
Gastronomy
Nutrition
Grape juice
Red wine
Antioxidante
Estabilidade térmica
Fenóis
Gastronomia
Nutrição
Suco de uva
Vinho
description ObjectiveThis study evaluated the antioxidant capacity and concentration of phenolic compounds in red wine and grape juice used in culinary preparations subjected to boiling.MethodsThe assessments were done after different boiling times  flame and ii) volumetric flask and heating mantle. Samples  of red wine (n=4) and grape juice (n=4) were subjected to boiling for 10, 20 and 60 minutes. Before and after each boiling period, the total antioxidant capacity was evaluated by the ferric reducing antioxidant power assay and the total phenol content was determined by the Folin-Ciocalteu reagent. Differences were compared by repeated measures analysis of variance (RM-ANOVA) (p<0.05).ResultsThe different boiling times did not cause significant changes in the total antioxidant capacity or total phenolcontent of the beverages, regardless of boiling method.ConclusionThe results show that the antioxidant properties of red wine and grape juice did not change significantly after boiling for 60 minutes.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-23
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9295
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9295
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9295/6671
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 24 No. 1 (2011): Revista de Nutrição
Revista de Nutrição; Vol. 24 Núm. 1 (2011): Revista de Nutrição
Revista de Nutrição; v. 24 n. 1 (2011): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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