Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties

Detalhes bibliográficos
Autor(a) principal: Lima, Adriano Freitas
Data de Publicação: 2016
Outros Autores: Bento, Albino, Baraldi, Ilton J., Malheiro, Ricardo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/15277
Resumo: Grapevine leaves are an abundant sub-product of vineyards which is devalued in many regions. The objective of this work is to study the antioxidant activity and phytochemical composition of ten grapevine leaf varieties (four red varieties: Tinta Amarela, Tinta Roriz, Touriga Franca, and Touriga Nacional; and six white varieties: Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, and Viosinho) to select varieties to be used as food ingredients. White grapevine leaves revealed higher antioxidant potential. Malvasia Fina reported better antioxidant properties contrasting with Touriga Franca. Phenolic content varied between 112 and 150 mg GAE g -1 of extract (gallic acid equivalents), hydroxycinnamic acid derivatives and flavonols varied between 76 and 108 mg CAE g -1 of extract (caffeic acid equivalents) and 39 and 54 mg QE g -1 of extract (quercetin equivalents). Malvasia Fina is a good candidate for culinary treatment due to its antioxidant properties and composition in bioactive compounds.
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spelling Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant propertiesAntioxidantGrapevine leavesPhytochemicalsVarietyVitis vinifera L.Grapevine leaves are an abundant sub-product of vineyards which is devalued in many regions. The objective of this work is to study the antioxidant activity and phytochemical composition of ten grapevine leaf varieties (four red varieties: Tinta Amarela, Tinta Roriz, Touriga Franca, and Touriga Nacional; and six white varieties: Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, and Viosinho) to select varieties to be used as food ingredients. White grapevine leaves revealed higher antioxidant potential. Malvasia Fina reported better antioxidant properties contrasting with Touriga Franca. Phenolic content varied between 112 and 150 mg GAE g -1 of extract (gallic acid equivalents), hydroxycinnamic acid derivatives and flavonols varied between 76 and 108 mg CAE g -1 of extract (caffeic acid equivalents) and 39 and 54 mg QE g -1 of extract (quercetin equivalents). Malvasia Fina is a good candidate for culinary treatment due to its antioxidant properties and composition in bioactive compounds.Biblioteca Digital do IPBLima, Adriano FreitasBento, AlbinoBaraldi, Ilton J.Malheiro, Ricardo2018-01-25T10:00:00Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15277engLima, Adriano; Bento, Albino; Baraldi, Ilton; Malheiro, Ricardo (2016). Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties. Food Chemistry. ISSN 0308-8146. 212, p. 291-2950308-814610.1016/j.foodchem.2016.05.177info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:35:44Zoai:bibliotecadigital.ipb.pt:10198/15277Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:54.495303Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
title Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
spellingShingle Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
Lima, Adriano Freitas
Antioxidant
Grapevine leaves
Phytochemicals
Variety
Vitis vinifera L.
title_short Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
title_full Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
title_fullStr Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
title_full_unstemmed Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
title_sort Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties
author Lima, Adriano Freitas
author_facet Lima, Adriano Freitas
Bento, Albino
Baraldi, Ilton J.
Malheiro, Ricardo
author_role author
author2 Bento, Albino
Baraldi, Ilton J.
Malheiro, Ricardo
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Lima, Adriano Freitas
Bento, Albino
Baraldi, Ilton J.
Malheiro, Ricardo
dc.subject.por.fl_str_mv Antioxidant
Grapevine leaves
Phytochemicals
Variety
Vitis vinifera L.
topic Antioxidant
Grapevine leaves
Phytochemicals
Variety
Vitis vinifera L.
description Grapevine leaves are an abundant sub-product of vineyards which is devalued in many regions. The objective of this work is to study the antioxidant activity and phytochemical composition of ten grapevine leaf varieties (four red varieties: Tinta Amarela, Tinta Roriz, Touriga Franca, and Touriga Nacional; and six white varieties: Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, and Viosinho) to select varieties to be used as food ingredients. White grapevine leaves revealed higher antioxidant potential. Malvasia Fina reported better antioxidant properties contrasting with Touriga Franca. Phenolic content varied between 112 and 150 mg GAE g -1 of extract (gallic acid equivalents), hydroxycinnamic acid derivatives and flavonols varied between 76 and 108 mg CAE g -1 of extract (caffeic acid equivalents) and 39 and 54 mg QE g -1 of extract (quercetin equivalents). Malvasia Fina is a good candidate for culinary treatment due to its antioxidant properties and composition in bioactive compounds.
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-01-01T00:00:00Z
2018-01-25T10:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/15277
url http://hdl.handle.net/10198/15277
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Lima, Adriano; Bento, Albino; Baraldi, Ilton; Malheiro, Ricardo (2016). Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties. Food Chemistry. ISSN 0308-8146. 212, p. 291-295
0308-8146
10.1016/j.foodchem.2016.05.177
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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