CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UNICENTRO |
Texto Completo: | http://tede.unicentro.br:8080/jspui/handle/jspui/958 |
Resumo: | This study proposed the characterization of flours and oils from seeds obtained from grape pomace from the winemaking process, with regard to nutritional and technological parameters for possible use in human or animal food. The pomace of the commercial vinification of Pinot Noir, Malbec, Tannat, Ancellotta, Merlot, Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Sangiovese (Vitis vinifera), Seibel 2 and Ives (Vitis labrusca) were evaluated in relation to the dehydration method (stove or lyophilizer), type of flour (shell or pomace) and vinification process (whether or not subject to maceration). Flours were submitted to the following analyzes: moisture content, ash, protein, lipids, gross fiber and carbohydrates, minerals (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn), total phenolic compounds and individual, and anthocyanins. Additionally, the microbiological determinations of coliforms at 45 ° C and molds and yeasts in the flours of the Ives and Ancellotta varieties were carried out. The seed oils were cold extracted. Based on the results it was possible to verify that the samples showed absence of the microorganisms investigated, characterizing product safety, as well as high fiber and protein contents for all cultivars evaluated. The lyophilization method significantly preserved the content of total, phenolic and anthocyanin compounds when compared to the dehydrated flour in the greenhouse, for all varieties studied. Among the polyphenols, the catechins, the epicatechins, quercetin and rutin, with statistical superiority in cvs. Cabernet Franc and Sauvignon Blanc. The efficacy of lyophilization was also verified by the measurement of the antiradicalar activity. All the samples dehydrated in stove had less capacity of inhibition of the free radicals, by both methods of IC50. The IC50 activity for the ABTS radical showed the best results for the lyophilized samples, in this way, smaller quantities of the flours are able to inhibit at least 50% the activity of the free radicals ABTS and HOCl-, with emphasis on the Merlot cultivar. These results reinforce the information that temperature conditions influence the preservation of antioxidant compounds. The chromatographic analysis of grape seed oils identified four fatty acids (oleic acid, linoleic acid, stearic acid and palmitic acid) and statistically superior vitamin E indices in the Merlot and Malbec cultivars. The thermogravimetric analysis showed that the samples present similar curves, whose degradation point of fatty acids is higher than 280 ° C, representing good prospects of using this oil for cooking preparations that require high temperatures (oven or deep fryer), but with preservation of fatty acids that makes it up. Due to the nutritional enrichment and to add value to the agroindustrial residue discarded by the wineries, the addition of the flour obtained from the grape marc and the oils extracted from the seeds are viable alternatives in the food industry and in the daily cooking. |
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Botelho, Renato Vasconceloshttp://lattes.cnpq.br/2014910053192461Reyes Torres, Yohandrahttp://lattes.cnpq.br/9724560887352587068.951.819-62http://lattes.cnpq.br/2485854845988259Bennemann, Gabriela Datsch2019-03-26T12:23:37Z2017-12-19Bennemann, Gabriela Datsch. CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS. 2017. 119 f. Tese (Programa de Pós-Graduação em Agronomia - Doutorado) - Universidade Estadual do Centro-Oeste, Guarapuava - PR.http://tede.unicentro.br:8080/jspui/handle/jspui/958This study proposed the characterization of flours and oils from seeds obtained from grape pomace from the winemaking process, with regard to nutritional and technological parameters for possible use in human or animal food. The pomace of the commercial vinification of Pinot Noir, Malbec, Tannat, Ancellotta, Merlot, Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Sangiovese (Vitis vinifera), Seibel 2 and Ives (Vitis labrusca) were evaluated in relation to the dehydration method (stove or lyophilizer), type of flour (shell or pomace) and vinification process (whether or not subject to maceration). Flours were submitted to the following analyzes: moisture content, ash, protein, lipids, gross fiber and carbohydrates, minerals (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn), total phenolic compounds and individual, and anthocyanins. Additionally, the microbiological determinations of coliforms at 45 ° C and molds and yeasts in the flours of the Ives and Ancellotta varieties were carried out. The seed oils were cold extracted. Based on the results it was possible to verify that the samples showed absence of the microorganisms investigated, characterizing product safety, as well as high fiber and protein contents for all cultivars evaluated. The lyophilization method significantly preserved the content of total, phenolic and anthocyanin compounds when compared to the dehydrated flour in the greenhouse, for all varieties studied. Among the polyphenols, the catechins, the epicatechins, quercetin and rutin, with statistical superiority in cvs. Cabernet Franc and Sauvignon Blanc. The efficacy of lyophilization was also verified by the measurement of the antiradicalar activity. All the samples dehydrated in stove had less capacity of inhibition of the free radicals, by both methods of IC50. The IC50 activity for the ABTS radical showed the best results for the lyophilized samples, in this way, smaller quantities of the flours are able to inhibit at least 50% the activity of the free radicals ABTS and HOCl-, with emphasis on the Merlot cultivar. These results reinforce the information that temperature conditions influence the preservation of antioxidant compounds. The chromatographic analysis of grape seed oils identified four fatty acids (oleic acid, linoleic acid, stearic acid and palmitic acid) and statistically superior vitamin E indices in the Merlot and Malbec cultivars. The thermogravimetric analysis showed that the samples present similar curves, whose degradation point of fatty acids is higher than 280 ° C, representing good prospects of using this oil for cooking preparations that require high temperatures (oven or deep fryer), but with preservation of fatty acids that makes it up. Due to the nutritional enrichment and to add value to the agroindustrial residue discarded by the wineries, the addition of the flour obtained from the grape marc and the oils extracted from the seeds are viable alternatives in the food industry and in the daily cooking.Este estudo propôs caracterizar farinhas e óleos de sementes obtidos a partir de bagaços de uvas provenientes do processo de vinificação, no que diz respeito aos parâmetros nutricionais e tecnológicos para fins de possível utilização na alimentação humana ou animal. Resíduos da vinificação comercial das cultivares Pinot Noir, Malbec, Tannat, Ancellotta, Merlot, Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Sangiovese (Vitis vinífera), Seibel e Bordô (Vitis labrusca) foram avaliados em relação ao método de desidratação (estufa ou liofilizador), tipo de farinha (casca ou bagaço) e processo de vinificação (submetido ou não à maceração). As farinhas foram submetidas às seguintes análises: teor de umidade, cinzas, proteína, lipídeos, fibra bruta e carboidratos, minerais (N, P, K, S, Ca, Fe, Mg, Mn, Fe e Zn), compostos fenólicos totais e individuais, antocianinas e avaliação da atividade antiradicalar pelos métodos ABTS e HOCl-. Adicionalmente, realizaram-se as determinações microbiológicas de coliformes a 45 °C e bolores e leveduras nas farinhas das cultivares Bordô e Ancellotta. Os óleos foram extraídos das sementes a frio. Com base nos resultados foi possível verificar que as amostras apresentaram ausência dos microrganismos investigados, caracterizando segurança do produto, e também, elevados teores de fibras e proteínas para todas as cultivares avaliadas. O método de desidratação por liofilização preservou significativamente o conteúdo de compostos fenólicos totais, individuais, e antocianinas quando comparadas às farinhas desidratadas em estufa, para todas as cultivares estudadas. Entre os polifenóis, destacaram-se as catequinas, as epicatequinas, quercetina e rutina, com superioridade estatística nas cvs. Cabernet Franc e Sauvignon Blanc. A eficácia da liofilização também foi verificada pela mensuração da atividade antiradicalar. Todas as amostras desidratadas em estufa tiveram menor capacidade de inibição dos radicais livres, por ambos os métodos de IC50. A atividade IC50 para o radical ABTS apresentou os melhores resultados para as amostras liofilizadas, desta forma, quantidades menores das farinhas são capazes de inibir em pelo menos 50% a atividade dos radicais livres ABTS e HOCl-, com destaque para a cultivar Merlot. Estes resultados reforçam as informações de que as condições de temperatura influenciam na preservação de compostos antioxidantes. A análise cromatográfica dos óleos de sementes de uva identificou quatro ácidos graxos (ácido oleico, ácido linoleico, ácido esteárico e ácido palmítico) e índices de vitamina E estatisticamente superiores nas cultivares Merlot e Malbec. A análise termogravimétrica mostrou que as amostras apresentam curvas semelhantes, cujo ponto de degradação de ácidos graxos é superior a 280°C, representando boas perspectivas de uso deste óleo para preparações culinárias que necessitem elevadas temperaturas (forno ou fritadeira), porém, com preservação dos ácidos graxos que o compõem. Pelo enriquecimento nutricional e por agregar valor ao resíduo agroindustrial descartado pelas vinícolas, a adição das farinhas obtidas do bagaço de uva e dos óleos extraídos das sementes são alternativas viáveis na indústria alimentícia e na culinária cotidiana.Submitted by Fabiano Jucá (fjuca@unicentro.br) on 2019-03-26T12:23:37Z No. of bitstreams: 1 1542903999_tese_final_gabriela.pdf: 3926102 bytes, checksum: f59a40b3c68e639a44f149c5154ddf76 (MD5)Made available in DSpace on 2019-03-26T12:23:37Z (GMT). No. of bitstreams: 1 1542903999_tese_final_gabriela.pdf: 3926102 bytes, checksum: f59a40b3c68e639a44f149c5154ddf76 (MD5) Previous issue date: 2017-12-19Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfhttp://tede.unicentro.br:8080/jspui/retrieve/4096/1542903999_tese_final_gabriela.pdf.jpgporUniversidade Estadual do Centro-OestePrograma de Pós-Graduação em Agronomia (Doutorado)UNICENTROBrasilUnicentro::Departamento de AgronomiaVitis spp.nutriçãoalimento funcionalantocianinastaninosbagaço de uvaVitis spp.nutritifunctional foodbioactive compoundsviniculturewastegrape pomaceCIENCIAS AGRARIASCIENCIAS AGRARIAS::AGRONOMIACARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVASPhysical-chemical characterization, microbiological, bioactive compounds and antiradicalar activity in wine residues of different grape cultivarsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis-4664557621662372666600600600600600-65566095681641740067828424726906663919-30911387149076039072075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UNICENTROinstname:Universidade Estadual do Centro-Oeste (UNICENTRO)instacron:UNICENTROTHUMBNAIL1542903999_tese_final_gabriela.pdf.jpg1542903999_tese_final_gabriela.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/958/4/1542903999_tese_final_gabriela.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD54TEXT1542903999_tese_final_gabriela.pdf.txt1542903999_tese_final_gabriela.pdf.txttext/plain246468http://localhost:8080/tede/bitstream/jspui/958/3/1542903999_tese_final_gabriela.pdf.txt572faee4c237a892c87cd38073caa9ddMD53ORIGINAL1542903999_tese_final_gabriela.pdf1542903999_tese_final_gabriela.pdfapplication/pdf3926102http://localhost:8080/tede/bitstream/jspui/958/2/1542903999_tese_final_gabriela.pdff59a40b3c68e639a44f149c5154ddf76MD52LICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS |
dc.title.alternative.eng.fl_str_mv |
Physical-chemical characterization, microbiological, bioactive compounds and antiradicalar activity in wine residues of different grape cultivars |
title |
CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS |
spellingShingle |
CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS Bennemann, Gabriela Datsch Vitis spp. nutrição alimento funcional antocianinas taninos bagaço de uva Vitis spp. nutriti functional food bioactive compounds viniculture waste grape pomace CIENCIAS AGRARIAS CIENCIAS AGRARIAS::AGRONOMIA |
title_short |
CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS |
title_full |
CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS |
title_fullStr |
CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS |
title_full_unstemmed |
CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS |
title_sort |
CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS |
author |
Bennemann, Gabriela Datsch |
author_facet |
Bennemann, Gabriela Datsch |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Botelho, Renato Vasconcelos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/2014910053192461 |
dc.contributor.advisor-co1.fl_str_mv |
Reyes Torres, Yohandra |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/9724560887352587 |
dc.contributor.authorID.fl_str_mv |
068.951.819-62 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2485854845988259 |
dc.contributor.author.fl_str_mv |
Bennemann, Gabriela Datsch |
contributor_str_mv |
Botelho, Renato Vasconcelos Reyes Torres, Yohandra |
dc.subject.por.fl_str_mv |
Vitis spp. nutrição alimento funcional antocianinas taninos bagaço de uva |
topic |
Vitis spp. nutrição alimento funcional antocianinas taninos bagaço de uva Vitis spp. nutriti functional food bioactive compounds viniculture waste grape pomace CIENCIAS AGRARIAS CIENCIAS AGRARIAS::AGRONOMIA |
dc.subject.eng.fl_str_mv |
Vitis spp. nutriti functional food bioactive compounds viniculture waste grape pomace |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS CIENCIAS AGRARIAS::AGRONOMIA |
description |
This study proposed the characterization of flours and oils from seeds obtained from grape pomace from the winemaking process, with regard to nutritional and technological parameters for possible use in human or animal food. The pomace of the commercial vinification of Pinot Noir, Malbec, Tannat, Ancellotta, Merlot, Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Sangiovese (Vitis vinifera), Seibel 2 and Ives (Vitis labrusca) were evaluated in relation to the dehydration method (stove or lyophilizer), type of flour (shell or pomace) and vinification process (whether or not subject to maceration). Flours were submitted to the following analyzes: moisture content, ash, protein, lipids, gross fiber and carbohydrates, minerals (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn), total phenolic compounds and individual, and anthocyanins. Additionally, the microbiological determinations of coliforms at 45 ° C and molds and yeasts in the flours of the Ives and Ancellotta varieties were carried out. The seed oils were cold extracted. Based on the results it was possible to verify that the samples showed absence of the microorganisms investigated, characterizing product safety, as well as high fiber and protein contents for all cultivars evaluated. The lyophilization method significantly preserved the content of total, phenolic and anthocyanin compounds when compared to the dehydrated flour in the greenhouse, for all varieties studied. Among the polyphenols, the catechins, the epicatechins, quercetin and rutin, with statistical superiority in cvs. Cabernet Franc and Sauvignon Blanc. The efficacy of lyophilization was also verified by the measurement of the antiradicalar activity. All the samples dehydrated in stove had less capacity of inhibition of the free radicals, by both methods of IC50. The IC50 activity for the ABTS radical showed the best results for the lyophilized samples, in this way, smaller quantities of the flours are able to inhibit at least 50% the activity of the free radicals ABTS and HOCl-, with emphasis on the Merlot cultivar. These results reinforce the information that temperature conditions influence the preservation of antioxidant compounds. The chromatographic analysis of grape seed oils identified four fatty acids (oleic acid, linoleic acid, stearic acid and palmitic acid) and statistically superior vitamin E indices in the Merlot and Malbec cultivars. The thermogravimetric analysis showed that the samples present similar curves, whose degradation point of fatty acids is higher than 280 ° C, representing good prospects of using this oil for cooking preparations that require high temperatures (oven or deep fryer), but with preservation of fatty acids that makes it up. Due to the nutritional enrichment and to add value to the agroindustrial residue discarded by the wineries, the addition of the flour obtained from the grape marc and the oils extracted from the seeds are viable alternatives in the food industry and in the daily cooking. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-12-19 |
dc.date.accessioned.fl_str_mv |
2019-03-26T12:23:37Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
Bennemann, Gabriela Datsch. CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS. 2017. 119 f. Tese (Programa de Pós-Graduação em Agronomia - Doutorado) - Universidade Estadual do Centro-Oeste, Guarapuava - PR. |
dc.identifier.uri.fl_str_mv |
http://tede.unicentro.br:8080/jspui/handle/jspui/958 |
identifier_str_mv |
Bennemann, Gabriela Datsch. CARACTERIZAÇÃO FÍSICO-QUÍMICA, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIRADICALAR EM RESÍDUOS VINÍCOLAS DE CULTIVARES DE UVAS. 2017. 119 f. Tese (Programa de Pós-Graduação em Agronomia - Doutorado) - Universidade Estadual do Centro-Oeste, Guarapuava - PR. |
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http://tede.unicentro.br:8080/jspui/handle/jspui/958 |
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Universidade Estadual do Centro-Oeste |
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UNICENTRO |
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Unicentro::Departamento de Agronomia |
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Universidade Estadual do Centro-Oeste |
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