| Full text | |
| Author(s): |
de Oliveira, Walkia Polliana
[1]
;
Telles Biasoto, Aline Camarao
[2]
;
Marques, Valquiria Fernanda
[3]
;
dos Santos, Ieda Maria
[3]
;
Magalhaes, Kedma
[3]
;
Correa, Luiz Claudio
[2]
;
Negro-Dellacqua, Melissa
[4]
;
Miranda, Maria Spinola
[1]
;
de Camargo, Adriano Costa
[5, 6]
;
Shahidi, Fereidoon
[5]
Total Authors: 10
|
| Affiliation: | [1] Univ Fed Bahia, Dept Anal Bromatol, Fac Farm, Rua Barao de Jeremoabo S-N, Campus Univ Ondina, BR-40170115 Salvador, BA - Brazil
[2] Empresa Brasileira Pesquisa Agr Embrapa Semiarido, Rodovia BR 428, Km 152, Caixa Postal 23, BR-56302970 Petrolina, PE - Brazil
[3] Univ Fed Vale Sao Francisco, Ave Jose de Sa Manicoba S-N, Campus Univ, BR-56304917 Petrolina, PE - Brazil
[4] Univ Fed Santa Catarina, Rodovia Governador Jorge Lacerda 3201, BR-88906072 Ararangua, SC - Brazil
[5] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9 - Canada
[6] Univ Estadual Londrina, Dept Food Sci & Technol, PR 445, Km 380, Campus Univ, POB 10-011, BR-86057970 Londrina, PR - Brazil
Total Affiliations: 6
|
| Document type: | Journal article |
| Source: | Journal of Food Science; v. 82, n. 10, p. 2432-2437, OCT 2017. |
| Web of Science Citations: | 4 |
| Abstract | |
Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL-cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries. (AU) | |
| FAPESP's process: | 12/17683-0 - GAMMA RADIATION AS A TOOL FOR AGRO-INDUSTRIAL WASTES MICROBIOLOGICAL SAFETY AND ITS EFFECT ON THE ANTIOXIDANT PROPERTIES EVALUATED BY IN VITRO TESTS AND MODEL SYSTEMS |
| Grantee: | Adriano Costa de Camargo |
| Support Opportunities: | Scholarships in Brazil - Doctorate |
| FAPESP's process: | 15/00336-4 - Enzyme assited extraction of insoluble-bound phenolics from grape by-products: antioxidant and bioactivity potential |
| Grantee: | Adriano Costa de Camargo |
| Support Opportunities: | Scholarships abroad - Research Internship - Doctorate |