Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products
Autor(a) principal: | |
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Data de Publicação: | 2023 |
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/10198/29168 |
Resumo: | Portuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied as a natural additive in several industries. In this context, the present study aimed to evaluate the nutritional composition, and the phenolic profile of two Portuguese Vitis vinifera L. grape pomaces (Touriga Nacional (red variety) and Alvarinho (white variety), and to correlate their chemical characterizations with their antioxidant activities. Strong correlations were observed between the presence of phenolic compounds and antioxidant activities, which enhances the application of pomace extracts in food and pharmaceutical areas. The high content of total phenolic compounds (25 - 41 g/ kg dry extract) and of flavonoids (9.2 - 18 g/ kg dry extract) found in both samples make these pomaces excellent candidates as food additives in food products, as well as antioxidant agents, such as natural dyes. Some polyphenols were identified by High Performance Liquid Chromatography (HPLC), being rutin and catequin the highest compounds found in red grape pomace (Touriga Nacional) while quercetin was only quantified in white grape pomace (Alvarinho). Cis-resveratrol was quantified in both grape pomace, which opens horizons for its use since this compound has considerable chemopreventive effects in the three main gains of carcinogenesis. As expected, the anthocyanin content was significantly higher in red grape pomace (37 g/ kg dry extract), emphasizing its interest as a natural food additive. Based on the findings, it is possible to conclude that these by-products have additional value, making them potentially useful in the food, pharmaceutical, and cosmetic industries. |
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Nutraceuticals based on Portuguese grape pomaces as a potential additive in food productsVitis vinifera L.Autochthonous grape pomacesNutritional compositionPolyphenols; HPLCAntioxidant activityFood additivesPortuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied as a natural additive in several industries. In this context, the present study aimed to evaluate the nutritional composition, and the phenolic profile of two Portuguese Vitis vinifera L. grape pomaces (Touriga Nacional (red variety) and Alvarinho (white variety), and to correlate their chemical characterizations with their antioxidant activities. Strong correlations were observed between the presence of phenolic compounds and antioxidant activities, which enhances the application of pomace extracts in food and pharmaceutical areas. The high content of total phenolic compounds (25 - 41 g/ kg dry extract) and of flavonoids (9.2 - 18 g/ kg dry extract) found in both samples make these pomaces excellent candidates as food additives in food products, as well as antioxidant agents, such as natural dyes. Some polyphenols were identified by High Performance Liquid Chromatography (HPLC), being rutin and catequin the highest compounds found in red grape pomace (Touriga Nacional) while quercetin was only quantified in white grape pomace (Alvarinho). Cis-resveratrol was quantified in both grape pomace, which opens horizons for its use since this compound has considerable chemopreventive effects in the three main gains of carcinogenesis. As expected, the anthocyanin content was significantly higher in red grape pomace (37 g/ kg dry extract), emphasizing its interest as a natural food additive. Based on the findings, it is possible to conclude that these by-products have additional value, making them potentially useful in the food, pharmaceutical, and cosmetic industries.Instituto de Tecnologia de AlimentosBiblioteca Digital do IPBVinha, Ana Ferreira daSilva, Carla Sousa eSousa, Gonçalo de Magalhães eMoutinho, Carla GuimarãesBrenha, JoãoSampaio, Ricardo2024-01-11T10:05:01Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/29168engVinha, Ana Ferreira da; Silva, Carla Sousa e; Sousa, Gonçalo de Magalhães e; Moutinho, Carla Guimarães; Brenha, João; Sampaio, Ricardo (2023). Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products. Brazilian Journal of Food Technology. ISSN 1516-7275. 26, p 1-101516-727510.1590/1981-6723.020231981-6723info: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:RCAAP2024-01-17T01:22:01Zoai:bibliotecadigital.ipb.pt:10198/29168Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:44:50.065754Repositório 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 |
Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
title |
Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
spellingShingle |
Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products Vinha, Ana Ferreira da Vitis vinifera L. Autochthonous grape pomaces Nutritional composition Polyphenols; HPLC Antioxidant activity Food additives |
title_short |
Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
title_full |
Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
title_fullStr |
Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
title_full_unstemmed |
Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
title_sort |
Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
author |
Vinha, Ana Ferreira da |
author_facet |
Vinha, Ana Ferreira da Silva, Carla Sousa e Sousa, Gonçalo de Magalhães e Moutinho, Carla Guimarães Brenha, João Sampaio, Ricardo |
author_role |
author |
author2 |
Silva, Carla Sousa e Sousa, Gonçalo de Magalhães e Moutinho, Carla Guimarães Brenha, João Sampaio, Ricardo |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Vinha, Ana Ferreira da Silva, Carla Sousa e Sousa, Gonçalo de Magalhães e Moutinho, Carla Guimarães Brenha, João Sampaio, Ricardo |
dc.subject.por.fl_str_mv |
Vitis vinifera L. Autochthonous grape pomaces Nutritional composition Polyphenols; HPLC Antioxidant activity Food additives |
topic |
Vitis vinifera L. Autochthonous grape pomaces Nutritional composition Polyphenols; HPLC Antioxidant activity Food additives |
description |
Portuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied as a natural additive in several industries. In this context, the present study aimed to evaluate the nutritional composition, and the phenolic profile of two Portuguese Vitis vinifera L. grape pomaces (Touriga Nacional (red variety) and Alvarinho (white variety), and to correlate their chemical characterizations with their antioxidant activities. Strong correlations were observed between the presence of phenolic compounds and antioxidant activities, which enhances the application of pomace extracts in food and pharmaceutical areas. The high content of total phenolic compounds (25 - 41 g/ kg dry extract) and of flavonoids (9.2 - 18 g/ kg dry extract) found in both samples make these pomaces excellent candidates as food additives in food products, as well as antioxidant agents, such as natural dyes. Some polyphenols were identified by High Performance Liquid Chromatography (HPLC), being rutin and catequin the highest compounds found in red grape pomace (Touriga Nacional) while quercetin was only quantified in white grape pomace (Alvarinho). Cis-resveratrol was quantified in both grape pomace, which opens horizons for its use since this compound has considerable chemopreventive effects in the three main gains of carcinogenesis. As expected, the anthocyanin content was significantly higher in red grape pomace (37 g/ kg dry extract), emphasizing its interest as a natural food additive. Based on the findings, it is possible to conclude that these by-products have additional value, making them potentially useful in the food, pharmaceutical, and cosmetic industries. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023 2023-01-01T00:00:00Z 2024-01-11T10:05:01Z |
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/10198/29168 |
url |
http://hdl.handle.net/10198/29168 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Vinha, Ana Ferreira da; Silva, Carla Sousa e; Sousa, Gonçalo de Magalhães e; Moutinho, Carla Guimarães; Brenha, João; Sampaio, Ricardo (2023). Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products. Brazilian Journal of Food Technology. ISSN 1516-7275. 26, p 1-10 1516-7275 10.1590/1981-6723.02023 1981-6723 |
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.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799136944262742016 |