Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/33168 |
Resumo: | The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing. |
id |
RCAP_2909d393a4ae24db2d52d02a7ea295dc |
---|---|
oai_identifier_str |
oai:repositorio.ucp.pt:10400.14/33168 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potentialUso integral da uva Isabel na elaboração de novos produtos com valor nutricional e potencial funcionalGrape productsFull useNatural sweetenersFiber dietBioactive compoundsBioaccessibilityProdutos de uvaAproveitamento integralAdoçantes naturaisFibra dietéticaCompostos bioativosBioacessibilidadeThe benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.Os benefícios do consumo da uva já são amplamente reconhecidos e devem-se em grande parte aos compostos fenólicos. Esses efeitos benéficos irão depender da bioacessibilidade desses compostos na uva e em seus derivados. Foram elaboradas duas formulações de preparado de uva Isabel: PAX (com agave e xilitol) e PS (com sacarose); e duas formulações de farinha de uva Isabel: FAX (a partir do resíduo do processamento do PAX) e FS (a partir do resíduo do processamento do PS). Os produtos foram analisados quanto às suas propriedades nutricionais e antioxidantes, e a bioacessibilidade de seus compostos fenólicos foi verificada por meio de um modelo de digestão simulada. O preparado e a farinha apresentaram níveis relevantes de açúcares (10,83-49,71 g 100 g-1), sendo que aqueles produzidos com adoçantes naturais tiveram uma redução na concentração dos açúcares de 51% e 29% para o preparado e a farinha, respectivamente, em comparação com formulações com sacarose, destacando-se também o alto teor de fibras na farinha (20,14-21,95 g 100 g-1). A catequina (2,37-28,11 mg 100 g-1) foi o composto mais bioacessível (22% a 168%), que juntamente com o ácido caftárico (2,31-69,43 mg 100 g-1) e o malvidina 3-glicosídeo (8,65-16,47 mg 100 g-1) representam os compostos observados em maior quantidade. O preparado teve maior bioacessibilidade tanto em relação à uva quanto à farinha para a maioria dos compostos fenólicos. Além disso, os produtos elaborados apresentaram maiores valores de antocianinas e atividade antioxidante que a uva in natura, destacando o efeito benéfico do processamento da uva.Veritati - Repositório Institucional da Universidade Católica PortuguesaSilva, Francyeli AraújoBorges, Graciele da Silva CampeloLima, Marcos dos SantosQueiroga, Rita de Cássia Ramos do EgyptoPintado, Maria Manuela EstevezVasconcelos, Margarida Angélica da Silva2021-05-23T16:24:01Z2021-04-262021-04-26T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/33168eng1516-727510.1590/1981-6723.0412085105350664info: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:RCAAP2023-12-26T01:37:36Zoai:repositorio.ucp.pt:10400.14/33168Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:26:55.246584Repositório 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 |
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential Uso integral da uva Isabel na elaboração de novos produtos com valor nutricional e potencial funcional |
title |
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential |
spellingShingle |
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential Silva, Francyeli Araújo Grape products Full use Natural sweeteners Fiber diet Bioactive compounds Bioaccessibility Produtos de uva Aproveitamento integral Adoçantes naturais Fibra dietética Compostos bioativos Bioacessibilidade |
title_short |
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential |
title_full |
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential |
title_fullStr |
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential |
title_full_unstemmed |
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential |
title_sort |
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential |
author |
Silva, Francyeli Araújo |
author_facet |
Silva, Francyeli Araújo Borges, Graciele da Silva Campelo Lima, Marcos dos Santos Queiroga, Rita de Cássia Ramos do Egypto Pintado, Maria Manuela Estevez Vasconcelos, Margarida Angélica da Silva |
author_role |
author |
author2 |
Borges, Graciele da Silva Campelo Lima, Marcos dos Santos Queiroga, Rita de Cássia Ramos do Egypto Pintado, Maria Manuela Estevez Vasconcelos, Margarida Angélica da Silva |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Silva, Francyeli Araújo Borges, Graciele da Silva Campelo Lima, Marcos dos Santos Queiroga, Rita de Cássia Ramos do Egypto Pintado, Maria Manuela Estevez Vasconcelos, Margarida Angélica da Silva |
dc.subject.por.fl_str_mv |
Grape products Full use Natural sweeteners Fiber diet Bioactive compounds Bioaccessibility Produtos de uva Aproveitamento integral Adoçantes naturais Fibra dietética Compostos bioativos Bioacessibilidade |
topic |
Grape products Full use Natural sweeteners Fiber diet Bioactive compounds Bioaccessibility Produtos de uva Aproveitamento integral Adoçantes naturais Fibra dietética Compostos bioativos Bioacessibilidade |
description |
The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-05-23T16:24:01Z 2021-04-26 2021-04-26T00:00:00Z |
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/10400.14/33168 |
url |
http://hdl.handle.net/10400.14/33168 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
1516-7275 10.1590/1981-6723.04120 85105350664 |
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 |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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 |
repository.mail.fl_str_mv |
|
_version_ |
1799131985646452736 |