Bioactive compounds and antioxidant capacity of grape pomace flours
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.lwt.2020.110053 http://hdl.handle.net/11449/209783 |
Resumo: | Grape pomace is the main residue from juice and wine industries, and their derived products such as flours, can be a rich source of phenolic compounds and antioxidants. The overall objective of this study was to assess the phenolic compounds, antioxidant capacity, biogenic amines, and amino acids in flours obtained from grape pomace. Four cultivars ('Niagara Rosada', 'Bordo', 'BRS Violeta', and 'IAC 138-22 Maximo') were used, isolated or as blends, for juice production and from the resulting pomace, flours were produced. All flours assessed, independently of the cultivar or blend, showed valuable potential to addition in new products. The lowest levels of phenolic compounds and antioxidant capacity were observed in the flour produced entirely from cultivar 'Niagara Rosada'. However, when 'Niagara Rosada' was incorporated in blends with other cultivars, flours with increased levels of phenolic compounds and antioxidant capacity were obtained. The flour production gives a better destination for industrial waste, since these flours can be used for food, cosmetic, and pharmaceutical industries as additives or supplements to improve the antioxidant and bioactive content of their products. |
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Bioactive compounds and antioxidant capacity of grape pomace floursPolyphenolsAmino acidsBiogenic aminesResiduesGrape by-productGrape pomace is the main residue from juice and wine industries, and their derived products such as flours, can be a rich source of phenolic compounds and antioxidants. The overall objective of this study was to assess the phenolic compounds, antioxidant capacity, biogenic amines, and amino acids in flours obtained from grape pomace. Four cultivars ('Niagara Rosada', 'Bordo', 'BRS Violeta', and 'IAC 138-22 Maximo') were used, isolated or as blends, for juice production and from the resulting pomace, flours were produced. All flours assessed, independently of the cultivar or blend, showed valuable potential to addition in new products. The lowest levels of phenolic compounds and antioxidant capacity were observed in the flour produced entirely from cultivar 'Niagara Rosada'. However, when 'Niagara Rosada' was incorporated in blends with other cultivars, flours with increased levels of phenolic compounds and antioxidant capacity were obtained. The flour production gives a better destination for industrial waste, since these flours can be used for food, cosmetic, and pharmaceutical industries as additives or supplements to improve the antioxidant and bioactive content of their products.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Sao Paulo State Univ, Sch Agr, Dept Hort, Botucatu, SP, BrazilSao Paulo State Univ, Inst Biosci, Dept Chem & Biochem, BR-18618689 Botucatu, SP, BrazilUniv Nacl Agr, Dept Food Technol, Barrio El Espino, Catacamas, HondurasSao Paulo State Univ, Sch Agr, Dept Hort, Botucatu, SP, BrazilSao Paulo State Univ, Inst Biosci, Dept Chem & Biochem, BR-18618689 Botucatu, SP, BrazilFAPESP: 2016/22665-2CNPq: 305177/2015-0CNPq: 307571/2019-0CAPES: 88882.433043/2019-01Elsevier B.V.Universidade Estadual Paulista (Unesp)Univ Nacl AgrMonteiro, Gean Charles [UNESP]Minatel, Igor Otavio [UNESP]Pimentel Junior, Adilson [UNESP]Gomez-Gomez, Hector AlonzoCorrea de Camargo, Joao Pedro [UNESP]Diamante, Marla Silvia [UNESP]Pereira Basilio, Leticia Silva [UNESP]Tecchio, Marco Antonio [UNESP]Pereira Lima, Giuseppina Pace [UNESP]2021-06-25T12:29:09Z2021-06-25T12:29:09Z2021-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article8http://dx.doi.org/10.1016/j.lwt.2020.110053Lwt-food Science And Technology. Amsterdam: Elsevier, v. 135, 8 p., 2021.0023-6438http://hdl.handle.net/11449/20978310.1016/j.lwt.2020.110053WOS:000599530700008Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLwt-food Science And Technologyinfo:eu-repo/semantics/openAccess2024-04-30T14:32:57Zoai:repositorio.unesp.br:11449/209783Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-04-30T14:32:57Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Bioactive compounds and antioxidant capacity of grape pomace flours |
title |
Bioactive compounds and antioxidant capacity of grape pomace flours |
spellingShingle |
Bioactive compounds and antioxidant capacity of grape pomace flours Monteiro, Gean Charles [UNESP] Polyphenols Amino acids Biogenic amines Residues Grape by-product |
title_short |
Bioactive compounds and antioxidant capacity of grape pomace flours |
title_full |
Bioactive compounds and antioxidant capacity of grape pomace flours |
title_fullStr |
Bioactive compounds and antioxidant capacity of grape pomace flours |
title_full_unstemmed |
Bioactive compounds and antioxidant capacity of grape pomace flours |
title_sort |
Bioactive compounds and antioxidant capacity of grape pomace flours |
author |
Monteiro, Gean Charles [UNESP] |
author_facet |
Monteiro, Gean Charles [UNESP] Minatel, Igor Otavio [UNESP] Pimentel Junior, Adilson [UNESP] Gomez-Gomez, Hector Alonzo Correa de Camargo, Joao Pedro [UNESP] Diamante, Marla Silvia [UNESP] Pereira Basilio, Leticia Silva [UNESP] Tecchio, Marco Antonio [UNESP] Pereira Lima, Giuseppina Pace [UNESP] |
author_role |
author |
author2 |
Minatel, Igor Otavio [UNESP] Pimentel Junior, Adilson [UNESP] Gomez-Gomez, Hector Alonzo Correa de Camargo, Joao Pedro [UNESP] Diamante, Marla Silvia [UNESP] Pereira Basilio, Leticia Silva [UNESP] Tecchio, Marco Antonio [UNESP] Pereira Lima, Giuseppina Pace [UNESP] |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Univ Nacl Agr |
dc.contributor.author.fl_str_mv |
Monteiro, Gean Charles [UNESP] Minatel, Igor Otavio [UNESP] Pimentel Junior, Adilson [UNESP] Gomez-Gomez, Hector Alonzo Correa de Camargo, Joao Pedro [UNESP] Diamante, Marla Silvia [UNESP] Pereira Basilio, Leticia Silva [UNESP] Tecchio, Marco Antonio [UNESP] Pereira Lima, Giuseppina Pace [UNESP] |
dc.subject.por.fl_str_mv |
Polyphenols Amino acids Biogenic amines Residues Grape by-product |
topic |
Polyphenols Amino acids Biogenic amines Residues Grape by-product |
description |
Grape pomace is the main residue from juice and wine industries, and their derived products such as flours, can be a rich source of phenolic compounds and antioxidants. The overall objective of this study was to assess the phenolic compounds, antioxidant capacity, biogenic amines, and amino acids in flours obtained from grape pomace. Four cultivars ('Niagara Rosada', 'Bordo', 'BRS Violeta', and 'IAC 138-22 Maximo') were used, isolated or as blends, for juice production and from the resulting pomace, flours were produced. All flours assessed, independently of the cultivar or blend, showed valuable potential to addition in new products. The lowest levels of phenolic compounds and antioxidant capacity were observed in the flour produced entirely from cultivar 'Niagara Rosada'. However, when 'Niagara Rosada' was incorporated in blends with other cultivars, flours with increased levels of phenolic compounds and antioxidant capacity were obtained. The flour production gives a better destination for industrial waste, since these flours can be used for food, cosmetic, and pharmaceutical industries as additives or supplements to improve the antioxidant and bioactive content of their products. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T12:29:09Z 2021-06-25T12:29:09Z 2021-01-01 |
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/10.1016/j.lwt.2020.110053 Lwt-food Science And Technology. Amsterdam: Elsevier, v. 135, 8 p., 2021. 0023-6438 http://hdl.handle.net/11449/209783 10.1016/j.lwt.2020.110053 WOS:000599530700008 |
url |
http://dx.doi.org/10.1016/j.lwt.2020.110053 http://hdl.handle.net/11449/209783 |
identifier_str_mv |
Lwt-food Science And Technology. Amsterdam: Elsevier, v. 135, 8 p., 2021. 0023-6438 10.1016/j.lwt.2020.110053 WOS:000599530700008 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Lwt-food Science And Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
8 |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science 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 |
|
_version_ |
1799964415929352192 |