Flour fortification with grape must for nutritional and health benefits

• Autor(a) principal: Ferreira da Vinha, Ana
• Data de Publicação: 2021
• Outros Autores: Silva, Carla Sousa e, Brenha, João, Sampaio, 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/10284/10257
• topic: Portuguese grapevine must; Phenolics; Natural colorants; Sugar content; Functional ingredient; Flour fortification

Currently, dietary health natural supplements have increasingly used in the prevention and treatment of chronic disorders. Moreover, deficiencies of macro and micronutrients, (vitamins and minerals), and non-nutrients (polyphenolics) have mainly cause several illnesses, especially in children and women worldwide. World organizations have focused great efforts to address these shortcomings and improve the health of the populations. Grape must, or commonly known as grape must juice, becomes a valued ingredient with nutritional and chemical qualities already recognized. Four portuguese grapevine must (Touriga Nacional; Touriga Franca; Tinta Roriz and Vinha Velha) were analysed and results of phytochemical screening revealed that Touriga Nacional grape must contains a number of medicinally active secondary metabolites, with highest total phenolic and flavonoids contents (325.2 mg GAE/L and 218.3 mg CE/L, respectively). In contrast, Tinta Roriz exhibited the lowest values (144.4 mg GAE/L and 18.3 mg CE/L, respectively). Natural pigments were also investigated, with significantly different levels of anthocyanins in all four portuguese grapevine must: Touriga Nacional (23%), Touriga Franca (63%), Tinta Roriz (70%), and Vinha Velha (19%). Apart from the sensory attributes that grape must can impart in commercial flours, the presence of non-nutrient compounds (polyphenols) is an asset in the development of new functional foods, namely in flours for infant formulations, preteens, teens, adult and athletes.