Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , , , , |
| 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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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 |
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https://creativecommons.org/licenses/by/4.0 |
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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 |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052772916396032 |