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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.)

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

Texto completo
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]
Número total de Autores: 10
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
Número total de Afiliações: 6
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: 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