Bioactive compounds and antioxidant capacity of grape pomace flours

Detalhes bibliográficos
Autor(a) principal: Monteiro, Gean Charles [UNESP]
Data de Publicação: 2021
Outros Autores: 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]
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.
id UNSP_d660f3e14582a4ec09f15f0f3465ae0a
oai_identifier_str oai:repositorio.unesp.br:11449/209783
network_acronym_str UNSP
network_name_str Repositório Institucional da UNESP
repository_id_str 2946
spelling 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