Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Science; v. 82, n. 10, p. 2432-2437, OCT 2017.
• Citações Web of Science: 4

Resumo

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)

• 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
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• 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
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado