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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities

Texto completo
Autor(es):
de Camargo, Adriano Costa [1, 2] ; Bismara Regitano-d'Arce, Marisa Aparecida [2] ; Telles Biasoto, Aline Camarao [3] ; Shahidi, Fereidoon [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9 - Canada
[2] Univ Sao Paulo, Dept Agri Food Ind Food & Nutr, Luiz de Queiroz Coll Agr, Ave Padua Dias 11, POB 9, BR-13418900 Piracicaba, SP - Brazil
[3] Embrapa Semiarido, Rodovia BR 428, Km 152, POB 23, BR-56302970 Petrolina, PE - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Food Chemistry; v. 212, p. 395-402, DEC 1 2016.
Citações Web of Science: 51
Resumo

Phenolics in food and agricultural processing by-products exist in the soluble and insoluble-bound forms. The ability of selected enzymes in improving the extraction of insoluble-bound phenolics from the starting material (experiment I) or the residues containing insoluble-bound phenolics (experiment II) were evaluated. Pronase and Viscozyme improved the extraction of insoluble-bound phenolics as evaluated by total phenolic content, antioxidant potential as determined by ABTS and DPPH assays, and hydroxyl radical scavenging capacity, reducing power as well as evaluation of inhibition of alpha-glucosidase and lipase activities. Viscozyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase treatment. Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but not with Pronase treatment. Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of phenolics from winemaking by-products as functional food ingredients and/or supplements. (C) 2016 Published by Elsevier Ltd. (AU)

Processo FAPESP: 15/00336-4 - Extração assistida por enzimas aplicada a compostos fenólicos insolúveis de subprodutos da uva: potencial antioxidante e bioativide
Beneficiário:Adriano Costa de Camargo
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Doutorado
Processo FAPESP: 12/17683-0 - Radiação gama como ferramenta de segurança microbiológica em resíduos agroindustriais e seu efeito nas propriedades antioxidantes avaliadas por testes in vitro e sistemas modelo
Beneficiário:Adriano Costa de Camargo
Linha de fomento: Bolsas no Brasil - Doutorado