Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1002/fsn3.981 http://hdl.handle.net/11449/187676 |
Resumo: | In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah var. grape peel exhibited high bioactive compound concentrations and antioxidant activity. The jam stability (prepared with 8.9% of extract) at 14°C was evaluated at 0, 15, 30, 45, and 60 days. The jam was found to contain high concentrations of polyphenolic compounds (137.0 ± 3.2 mg of gallic acid equivalent/100 g), total flavonoids (128.5 ± 23.0 mg of equivalent/100 g), and total anthocyanins (92.5 ± 4.0 mg of cyanidin equivalent/100 g). However, a large reduction in the flavonoid (70%–90%), anthocyanin (29%–35%), and phenolic (23%–30%) content was observed during storage. The free radical-scavenging activity (DPPH − ), ferric reducing antioxidant power (FRAP), and β-carotene-linoleic acid assays revealed the great antioxidant potential of the jam prepared from grape peel extract, which exhibited significant levels of radical-neutralizing activity, especially as determined by the DPPH method with EC 50 values ranging from 2.3 ± 0.1 to 3.9 ± 0.1 µg/ml. High R 2 values (p > 0.90) were obtained for the correlation between the DPPH results and the concentrations of the compounds of interest. In summary, the high bioactive compound contents and antioxidant capacity of the jam produced from grape peel suggest that it may provide health benefits as a source of natural antioxidants upon incorporation to several food industry products. |
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Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredientantioxidant potentialbioactive compoundsgrape productphysicochemical propertiesshelf lifeIn this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah var. grape peel exhibited high bioactive compound concentrations and antioxidant activity. The jam stability (prepared with 8.9% of extract) at 14°C was evaluated at 0, 15, 30, 45, and 60 days. The jam was found to contain high concentrations of polyphenolic compounds (137.0 ± 3.2 mg of gallic acid equivalent/100 g), total flavonoids (128.5 ± 23.0 mg of equivalent/100 g), and total anthocyanins (92.5 ± 4.0 mg of cyanidin equivalent/100 g). However, a large reduction in the flavonoid (70%–90%), anthocyanin (29%–35%), and phenolic (23%–30%) content was observed during storage. The free radical-scavenging activity (DPPH − ), ferric reducing antioxidant power (FRAP), and β-carotene-linoleic acid assays revealed the great antioxidant potential of the jam prepared from grape peel extract, which exhibited significant levels of radical-neutralizing activity, especially as determined by the DPPH method with EC 50 values ranging from 2.3 ± 0.1 to 3.9 ± 0.1 µg/ml. High R 2 values (p > 0.90) were obtained for the correlation between the DPPH results and the concentrations of the compounds of interest. In summary, the high bioactive compound contents and antioxidant capacity of the jam produced from grape peel suggest that it may provide health benefits as a source of natural antioxidants upon incorporation to several food industry products.Fundação de Amparo à Pesquisa do Estado da BahiaFederal University of Bahia (UFBA)Institute of Chemistry Sao Paulo State University (UNESP)Technology College National Service of Industrial Learning (SENAI/CIMATEC)Department of Food Engineering State University of Maringa (UEM)Institute of Chemistry Sao Paulo State University (UNESP)Universidade Federal da Bahia (UFBA)Universidade Estadual Paulista (Unesp)National Service of Industrial Learning (SENAI/CIMATEC)Universidade Estadual de Maringá (UEM)Amorim, Frederico Lopesde Cerqueira Silva, Mariana Barros [UNESP]Cirqueira, Marina GonçalvesOliveira, Roseane SantosMachado, Bruna Aparecida SouzaGomes, Raquel Gutierresde Souza, Carolina OliveiraDruzian, Janice Izabelde Souza Ferreira, EderlanUmsza-Guez, Marcelo Andrés2019-10-06T15:43:49Z2019-10-06T15:43:49Z2019-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1584-1594http://dx.doi.org/10.1002/fsn3.981Food Science and Nutrition, v. 7, n. 5, p. 1584-1594, 2019.2048-7177http://hdl.handle.net/11449/18767610.1002/fsn3.9812-s2.0-85065846487Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Nutritioninfo:eu-repo/semantics/openAccess2021-10-23T19:02:09Zoai:repositorio.unesp.br:11449/187676Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T19:02:09Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient |
title |
Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient |
spellingShingle |
Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient Amorim, Frederico Lopes antioxidant potential bioactive compounds grape product physicochemical properties shelf life |
title_short |
Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient |
title_full |
Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient |
title_fullStr |
Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient |
title_full_unstemmed |
Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient |
title_sort |
Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient |
author |
Amorim, Frederico Lopes |
author_facet |
Amorim, Frederico Lopes de Cerqueira Silva, Mariana Barros [UNESP] Cirqueira, Marina Gonçalves Oliveira, Roseane Santos Machado, Bruna Aparecida Souza Gomes, Raquel Gutierres de Souza, Carolina Oliveira Druzian, Janice Izabel de Souza Ferreira, Ederlan Umsza-Guez, Marcelo Andrés |
author_role |
author |
author2 |
de Cerqueira Silva, Mariana Barros [UNESP] Cirqueira, Marina Gonçalves Oliveira, Roseane Santos Machado, Bruna Aparecida Souza Gomes, Raquel Gutierres de Souza, Carolina Oliveira Druzian, Janice Izabel de Souza Ferreira, Ederlan Umsza-Guez, Marcelo Andrés |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal da Bahia (UFBA) Universidade Estadual Paulista (Unesp) National Service of Industrial Learning (SENAI/CIMATEC) Universidade Estadual de Maringá (UEM) |
dc.contributor.author.fl_str_mv |
Amorim, Frederico Lopes de Cerqueira Silva, Mariana Barros [UNESP] Cirqueira, Marina Gonçalves Oliveira, Roseane Santos Machado, Bruna Aparecida Souza Gomes, Raquel Gutierres de Souza, Carolina Oliveira Druzian, Janice Izabel de Souza Ferreira, Ederlan Umsza-Guez, Marcelo Andrés |
dc.subject.por.fl_str_mv |
antioxidant potential bioactive compounds grape product physicochemical properties shelf life |
topic |
antioxidant potential bioactive compounds grape product physicochemical properties shelf life |
description |
In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah var. grape peel exhibited high bioactive compound concentrations and antioxidant activity. The jam stability (prepared with 8.9% of extract) at 14°C was evaluated at 0, 15, 30, 45, and 60 days. The jam was found to contain high concentrations of polyphenolic compounds (137.0 ± 3.2 mg of gallic acid equivalent/100 g), total flavonoids (128.5 ± 23.0 mg of equivalent/100 g), and total anthocyanins (92.5 ± 4.0 mg of cyanidin equivalent/100 g). However, a large reduction in the flavonoid (70%–90%), anthocyanin (29%–35%), and phenolic (23%–30%) content was observed during storage. The free radical-scavenging activity (DPPH − ), ferric reducing antioxidant power (FRAP), and β-carotene-linoleic acid assays revealed the great antioxidant potential of the jam prepared from grape peel extract, which exhibited significant levels of radical-neutralizing activity, especially as determined by the DPPH method with EC 50 values ranging from 2.3 ± 0.1 to 3.9 ± 0.1 µg/ml. High R 2 values (p > 0.90) were obtained for the correlation between the DPPH results and the concentrations of the compounds of interest. In summary, the high bioactive compound contents and antioxidant capacity of the jam produced from grape peel suggest that it may provide health benefits as a source of natural antioxidants upon incorporation to several food industry products. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-10-06T15:43:49Z 2019-10-06T15:43:49Z 2019-05-01 |
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://dx.doi.org/10.1002/fsn3.981 Food Science and Nutrition, v. 7, n. 5, p. 1584-1594, 2019. 2048-7177 http://hdl.handle.net/11449/187676 10.1002/fsn3.981 2-s2.0-85065846487 |
url |
http://dx.doi.org/10.1002/fsn3.981 http://hdl.handle.net/11449/187676 |
identifier_str_mv |
Food Science and Nutrition, v. 7, n. 5, p. 1584-1594, 2019. 2048-7177 10.1002/fsn3.981 2-s2.0-85065846487 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Nutrition |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1584-1594 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1799964577176223744 |