Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)

Detalhes bibliográficos
Autor(a) principal: Caetano, Soraia Silva Pinheiro
Data de Publicação: 2022
Outros Autores: Dias, Mariana de Moura e, Sobreira, Augusto César Fonseca, Barroso, Abigail Brandão, Pinheiro-Sant’Ana, Helena Maria, Lucia, Ceres Mattos Della, Martino, Hércia Stampini Duarte, Anunciação, Pamella Cristine, Peluzio, Maria do Carmo Gouveia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/35888
Resumo: The Bordeaux grape variety is the most used in the production of red juices. The objective of the work was to evaluate carotenoids, flavonoids, vitamins C, E and B complex, total fatty acids, phytates, tannins, antioxidant capacity, total phenolic compounds and centesimal composition in whole (W) and defatted (D) Bordeaux grape seed flours and oil (O). Total fatty acids were evaluated by gas chromatography (flame ionization detector). Analysis of vitamins E and complex B were performed by High Performance Liquid Chromatography (HPLC) (fluorescence detection). Vitamin C, carotenoids and flavonoids were evaluated by HPLC (diode-array detection). The fatty acid composition showed the pattern: C18:2>C18:1>C16:0>C18:0. W and D showed higher concentrations of B complex vitamins than O. W had the highest concentration of lutein and total carotenoids, followed by O and D. O presented increased vitamin E and lower levels of flavonoids and antioxidant capacity. The different grape products affected the occurrence and concentration of bioactive compounds.
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spelling Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.) Caracterización y compuestos bioactivos del aceite y harinas de semilla de uva orgánicas de Burdeos (Vitis labrusca L.)Caracterização e compostos bioativos do óleo e farinhas orgânicas de semente de uva Bordeaux (Vitis labrusca L.)Vitaminas do complexo BVitamina EFlavonoidesÁcidos graxosHPLC.Vitaminas BVitamina EFlavonoidesÁcidos grasosHPLC.Complex B vitaminsVitamin EFlavonoidsFatty acidsHPLC.The Bordeaux grape variety is the most used in the production of red juices. The objective of the work was to evaluate carotenoids, flavonoids, vitamins C, E and B complex, total fatty acids, phytates, tannins, antioxidant capacity, total phenolic compounds and centesimal composition in whole (W) and defatted (D) Bordeaux grape seed flours and oil (O). Total fatty acids were evaluated by gas chromatography (flame ionization detector). Analysis of vitamins E and complex B were performed by High Performance Liquid Chromatography (HPLC) (fluorescence detection). Vitamin C, carotenoids and flavonoids were evaluated by HPLC (diode-array detection). The fatty acid composition showed the pattern: C18:2>C18:1>C16:0>C18:0. W and D showed higher concentrations of B complex vitamins than O. W had the highest concentration of lutein and total carotenoids, followed by O and D. O presented increased vitamin E and lower levels of flavonoids and antioxidant capacity. The different grape products affected the occurrence and concentration of bioactive compounds.La variedad de uva bordelesa es la más utilizada en la elaboración de zumos tintos. El objetivo de este trabajo fue evaluar carotenoides, flavonoides, vitaminas C, E y complejo B, ácidos grasos totales, fitatos, taninos, capacidad antioxidante, compuestos fenólicos totales y composición proximal en uva bordelesa entera (W) y desgrasada (D), y en harinas y aceite (O). Los ácidos grasos totales se evaluaron por cromatografía de gases (detector de ionización de llama). Los análisis del complejo de vitamina E y B se realizaron mediante cromatografía líquida de alta resolución (HPLC) (detección de fluorescencia). La vitamina C, los carotenoides y los flavonoides se evaluaron por HPLC (detección de matriz de diodo). La composición de ácidos grasos mostró el patrón: C18:2>C18:1>C16:0>C18:0. W y D tenían concentraciones más altas de vitaminas B que O. W tenía la concentración más alta de luteína y carotenoides totales, seguido por O y D. O tenía mayor vitamina E y niveles más bajos de flavonoides y capacidad antioxidante. Los diferentes productos de uva afectaron la ocurrencia y concentración de compuestos bioactivos.A variedade de uva Bordeaux é a mais utilizada na produção de sucos tintos. O objetivo desse trabalho foi avaliar carotenóides, flavonóides, vitaminas C, E e do complexo B, ácidos graxos totais, fitatos, taninos, capacidade antioxidante, compostos fenólicos totais e composição centesimal em uvas Bordeaux inteiras (W) e desengorduradas (D), e em farinhas e óleo (O). Os ácidos graxos totais foram avaliados por cromatografia gasosa (detector de ionização de chama). As análises das vitaminas E e do complexo B foram realizadas por Cromatografia Líquida de Alta Eficiência (HPLC) (detecção de fluorescência). Vitamina C, carotenóides e flavonóides foram avaliados por HPLC (detecção de matriz de diodos). A composição de ácidos graxos apresentou o padrão: C18:2>C18:1>C16:0>C18:0. W e D apresentaram maiores concentrações de vitaminas do complexo B do que O. W apresentou a maior concentração de luteína e carotenóides totais, seguido de O e D. O apresentou aumento de vitamina E e menores níveis de flavonóides e capacidade antioxidante. Os diferentes produtos de uva afetaram à ocorrência e concentração de compostos bioativos.Research, Society and Development2022-10-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3588810.33448/rsd-v11i14.35888Research, Society and Development; Vol. 11 No. 14; e55111435888Research, Society and Development; Vol. 11 Núm. 14; e55111435888Research, Society and Development; v. 11 n. 14; e551114358882525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/35888/30146Copyright (c) 2022 Soraia Silva Pinheiro Caetano; Mariana de Moura e Dias; Augusto César Fonseca Sobreira; Abigail Brandão Barroso; Helena Maria Pinheiro-Sant’Ana; Ceres Mattos Della Lucia; Hércia Stampini Duarte Martino; Pamella Cristine Anunciação; Maria do Carmo Gouveia Peluziohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCaetano, Soraia Silva PinheiroDias, Mariana de Moura eSobreira, Augusto César FonsecaBarroso, Abigail BrandãoPinheiro-Sant’Ana, Helena MariaLucia, Ceres Mattos Della Martino, Hércia Stampini DuarteAnunciação, Pamella CristinePeluzio, Maria do Carmo Gouveia2022-11-08T13:36:27Zoai:ojs.pkp.sfu.ca:article/35888Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:50:38.146065Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
Caracterización y compuestos bioactivos del aceite y harinas de semilla de uva orgánicas de Burdeos (Vitis labrusca L.)
Caracterização e compostos bioativos do óleo e farinhas orgânicas de semente de uva Bordeaux (Vitis labrusca L.)
title Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
spellingShingle Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
Caetano, Soraia Silva Pinheiro
Vitaminas do complexo B
Vitamina E
Flavonoides
Ácidos graxos
HPLC.
Vitaminas B
Vitamina E
Flavonoides
Ácidos grasos
HPLC.
Complex B vitamins
Vitamin E
Flavonoids
Fatty acids
HPLC.
title_short Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
title_full Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
title_fullStr Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
title_full_unstemmed Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
title_sort Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
author Caetano, Soraia Silva Pinheiro
author_facet Caetano, Soraia Silva Pinheiro
Dias, Mariana de Moura e
Sobreira, Augusto César Fonseca
Barroso, Abigail Brandão
Pinheiro-Sant’Ana, Helena Maria
Lucia, Ceres Mattos Della
Martino, Hércia Stampini Duarte
Anunciação, Pamella Cristine
Peluzio, Maria do Carmo Gouveia
author_role author
author2 Dias, Mariana de Moura e
Sobreira, Augusto César Fonseca
Barroso, Abigail Brandão
Pinheiro-Sant’Ana, Helena Maria
Lucia, Ceres Mattos Della
Martino, Hércia Stampini Duarte
Anunciação, Pamella Cristine
Peluzio, Maria do Carmo Gouveia
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Caetano, Soraia Silva Pinheiro
Dias, Mariana de Moura e
Sobreira, Augusto César Fonseca
Barroso, Abigail Brandão
Pinheiro-Sant’Ana, Helena Maria
Lucia, Ceres Mattos Della
Martino, Hércia Stampini Duarte
Anunciação, Pamella Cristine
Peluzio, Maria do Carmo Gouveia
dc.subject.por.fl_str_mv Vitaminas do complexo B
Vitamina E
Flavonoides
Ácidos graxos
HPLC.
Vitaminas B
Vitamina E
Flavonoides
Ácidos grasos
HPLC.
Complex B vitamins
Vitamin E
Flavonoids
Fatty acids
HPLC.
topic Vitaminas do complexo B
Vitamina E
Flavonoides
Ácidos graxos
HPLC.
Vitaminas B
Vitamina E
Flavonoides
Ácidos grasos
HPLC.
Complex B vitamins
Vitamin E
Flavonoids
Fatty acids
HPLC.
description The Bordeaux grape variety is the most used in the production of red juices. The objective of the work was to evaluate carotenoids, flavonoids, vitamins C, E and B complex, total fatty acids, phytates, tannins, antioxidant capacity, total phenolic compounds and centesimal composition in whole (W) and defatted (D) Bordeaux grape seed flours and oil (O). Total fatty acids were evaluated by gas chromatography (flame ionization detector). Analysis of vitamins E and complex B were performed by High Performance Liquid Chromatography (HPLC) (fluorescence detection). Vitamin C, carotenoids and flavonoids were evaluated by HPLC (diode-array detection). The fatty acid composition showed the pattern: C18:2>C18:1>C16:0>C18:0. W and D showed higher concentrations of B complex vitamins than O. W had the highest concentration of lutein and total carotenoids, followed by O and D. O presented increased vitamin E and lower levels of flavonoids and antioxidant capacity. The different grape products affected the occurrence and concentration of bioactive compounds.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/35888
10.33448/rsd-v11i14.35888
url https://rsdjournal.org/index.php/rsd/article/view/35888
identifier_str_mv 10.33448/rsd-v11i14.35888
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/35888/30146
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 14; e55111435888
Research, Society and Development; Vol. 11 Núm. 14; e55111435888
Research, Society and Development; v. 11 n. 14; e55111435888
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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