Busca avançada
Ano de início
Entree
(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.)

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar

Texto completo
Autor(es):
Olivati, Carolina [1] ; de Oliveira Nishiyama, Yara Paula [1] ; de Souza, Reginaldo Teodoro [2] ; Janzantti, Natalia Soares [1] ; Mauro, Maria Aparecida [1] ; Gomes, Eleni [1] ; Hermosin-Gutierrez, Isidro [3] ; da Silva, Roberto [1] ; Lago-Vanzela, Ellen Silva [1]
Número total de Autores: 9
Afiliação do(s) autor(es):
[1] Sao Paulo State Univ UNESP, Inst Biosci Humanities & Exact Sci IBILCE, Campus Sao Jose do Rio Preto, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Brazilian Agr Res Corp Grape & Wine Jales, Via Acesso Euphly S-N, BR-15700000 Jales, SP - Brazil
[3] Univ Castilla La Mancha, Inst Reg Invest Cient Aplicada, Avda Camilo Jose Cela S-N, E-13071 Ciudad Real - Spain
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 116, p. 190-199, FEB 2019.
Citações Web of Science: 0
Resumo

The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-ols and proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids, which have important claims to health benefits from biological activities. (AU)

Processo FAPESP: 14/11514-8 - Frutas e hortaliças desidratadas e minimamente processadas: utilização de técnicas multianalíticas para avaliação de alterações microestruturais e seus efeitos sobre a qualidade
Beneficiário:Maria Aparecida Mauro
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 17/16482-5 - Purificação e imobilização de beta-glucosidase de Thermoascus aurantiacus em criogéis supermacroporosos e aplicação em bioprocessos
Beneficiário:Roberto da Silva
Linha de fomento: Auxílio à Pesquisa - Programa BIOEN - Regular