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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
11/03/2019 |
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Data da última atualização: |
02/12/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, G. G.; DUTRA, M. da C. P.; OLIVEIRA, J. B. de; RYBKA, A. C. P.; PEREIRA, G. E.; LIMA, M. dos S. |
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Afiliação: |
Gildeilza Gomes Silva, UNEB; Maria da Conceição Prudêncio Dutra, IF SERTÃO - PETROLINA -PE; Juliane Barreto de Oliveira; ANA CECILIA POLONI RYBKA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV; Marcos dos Santos Lima, IF-SERTÃO PETROLINA-PE. |
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Título: |
Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Food Biochemistry, v. 43, n. 3, mar. 2019. |
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DOI: |
https://doi.org/10.1111/jfbc.12732 |
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Idioma: |
Português |
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Conteúdo: |
In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage. MenosIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new informat... Mostrar Tudo |
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Palavras-Chave: |
Compostos bioativos; Fitoquímicos; HPLC; Suco de uva. |
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Thesagro: |
Processamento; Suco de Fruta; Uva. |
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Thesaurus Nal: |
Bioactive compounds; Food processing. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02585naa a2200301 a 4500
001 2106885
005 2019-12-02
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfbc.12732$2DOI
100 1 $aSILVA, G. G.
245 $aProcessing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.$h[electronic resource]
260 $c2019
520 $aIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.
650 $aBioactive compounds
650 $aFood processing
650 $aProcessamento
650 $aSuco de Fruta
650 $aUva
653 $aCompostos bioativos
653 $aFitoquímicos
653 $aHPLC
653 $aSuco de uva
700 1 $aDUTRA, M. da C. P.
700 1 $aOLIVEIRA, J. B. de
700 1 $aRYBKA, A. C. P.
700 1 $aPEREIRA, G. E.
700 1 $aLIMA, M. dos S.
773 $tJournal of Food Biochemistry$gv. 43, n. 3, mar. 2019.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
10/08/2021 |
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Data da última atualização: |
10/08/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SGUIZZATO, A. L. L.; MARCONDES, M. I.; VALADARES FILHO, S. C.; CATON, J.; NEVILLE, T. L.; MACHADO, F. S.; PACHECO, M. V. C.; ROTTA, P. P. |
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Afiliação: |
ANNA L. L. SGUIZZATO, Universidade Federal de Viçosa; MARCOS I. MARCONDES, Universidade Federal de Viçosa; SEBASTIÃO C. VALADARES FILHO, Universidade Federal de Viçosa; JOEL CATON, North Dakota State University; TAMMI L. NEVILLE, North Dakota State University; FERNANDA SAMARINI MACHADO, CNPGL; MARCOS V. C. PACHECO, Universidade Federal de Viçosa; POLYANA P. ROTTA, Universidade Federal de Viçosa. |
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Título: |
Body composition changes of crossbred Holstein × Gyr cows and conceptus during pregnancy. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Dairy Science, v. 103, n. 3, p. 2773-2783, 2020. |
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DOI: |
https://doi.org/10.3168/jds.2019-17490 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate the effects of plane of nutrition and advancing days of pregnancy (DP) on maternal body composition and fetal development. Differing planes of nutrition were established by 2 feeding regimens (FR): ad libitum (AL) or maintenance (MA). Sixty-two nonlactating multiparous Holstein × Gyr cows with average body weight of 480 ± 10.1 kg and an age of 5 ± 0.5 yr were used. Cows were divided into 3 groups: pregnant (n = 44), nonpregnant (n = 12), and baseline reference cows (n = 6). The 56 pregnant and nonpregnant cows were randomly allocated into 2 different FR: AL or MA. Cows fed at MA received 1.15% of their body weight on a dry matter (DM) basis, receiving corn silage and a concentrate-based diet at a ratio of 93:7 on a DM basis. Reference group cows were slaughtered at the beginning of the experimental period to estimate body composition and empty body weight. To evaluate the effects of DP, pregnant and nonpregnant animals were slaughtered at d 140, 200, 240, and 270 of gestation. Feeding regimen affected maternal tissue composition. Days of pregnancy affected fresh weight (FW), DM, and energy content, but no differences were observed for crude protein (CP) and ether extract (EE) because of DP. Feeding regimen affected mammary gland components (CP, EE, and energy content), but not fresh or dry weights. Days of pregnancy influenced almost all mammary gland components except energy content. Regarding the uterus, FR affected only fresh and dry weights; however, DP affected every uterus component measured. The only interaction between FR and DP in this study was observed for placental FW. Cows fed AL on d 270 presented the same placental FW as cows at MA and AL on d 200 and 240. Further, pregnant cows fed at MA on d 270 had greater placental FW than cows fed AL at this day. Days of pregnancy, but not FR, influenced the composition of fetal fluids in pregnant cows. Finally, cows fed at MA had greater FW for the fetus than cows fed AL; however, fetus composition changed over DP. The FW, DM, EE, and energy content increased until d 270, but CP decreased. In conclusion, the novelty of our data presents how changes due to FR and DP occur in maternal tissues and the conceptus. MenosThis study aimed to evaluate the effects of plane of nutrition and advancing days of pregnancy (DP) on maternal body composition and fetal development. Differing planes of nutrition were established by 2 feeding regimens (FR): ad libitum (AL) or maintenance (MA). Sixty-two nonlactating multiparous Holstein × Gyr cows with average body weight of 480 ± 10.1 kg and an age of 5 ± 0.5 yr were used. Cows were divided into 3 groups: pregnant (n = 44), nonpregnant (n = 12), and baseline reference cows (n = 6). The 56 pregnant and nonpregnant cows were randomly allocated into 2 different FR: AL or MA. Cows fed at MA received 1.15% of their body weight on a dry matter (DM) basis, receiving corn silage and a concentrate-based diet at a ratio of 93:7 on a DM basis. Reference group cows were slaughtered at the beginning of the experimental period to estimate body composition and empty body weight. To evaluate the effects of DP, pregnant and nonpregnant animals were slaughtered at d 140, 200, 240, and 270 of gestation. Feeding regimen affected maternal tissue composition. Days of pregnancy affected fresh weight (FW), DM, and energy content, but no differences were observed for crude protein (CP) and ether extract (EE) because of DP. Feeding regimen affected mammary gland components (CP, EE, and energy content), but not fresh or dry weights. Days of pregnancy influenced almost all mammary gland components except energy content. Regarding the uterus, FR affected only fresh and dry weights; ... Mostrar Tudo |
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Palavras-Chave: |
Composição corporal; Tecido materno. |
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Thesagro: |
Bovino; Gado Gir; Gado Holandês; Reprodução Animal; Útero. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 03125naa a2200301 a 4500
001 2133414
005 2021-08-10
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3168/jds.2019-17490$2DOI
100 1 $aSGUIZZATO, A. L. L.
245 $aBody composition changes of crossbred Holstein × Gyr cows and conceptus during pregnancy.$h[electronic resource]
260 $c2020
520 $aThis study aimed to evaluate the effects of plane of nutrition and advancing days of pregnancy (DP) on maternal body composition and fetal development. Differing planes of nutrition were established by 2 feeding regimens (FR): ad libitum (AL) or maintenance (MA). Sixty-two nonlactating multiparous Holstein × Gyr cows with average body weight of 480 ± 10.1 kg and an age of 5 ± 0.5 yr were used. Cows were divided into 3 groups: pregnant (n = 44), nonpregnant (n = 12), and baseline reference cows (n = 6). The 56 pregnant and nonpregnant cows were randomly allocated into 2 different FR: AL or MA. Cows fed at MA received 1.15% of their body weight on a dry matter (DM) basis, receiving corn silage and a concentrate-based diet at a ratio of 93:7 on a DM basis. Reference group cows were slaughtered at the beginning of the experimental period to estimate body composition and empty body weight. To evaluate the effects of DP, pregnant and nonpregnant animals were slaughtered at d 140, 200, 240, and 270 of gestation. Feeding regimen affected maternal tissue composition. Days of pregnancy affected fresh weight (FW), DM, and energy content, but no differences were observed for crude protein (CP) and ether extract (EE) because of DP. Feeding regimen affected mammary gland components (CP, EE, and energy content), but not fresh or dry weights. Days of pregnancy influenced almost all mammary gland components except energy content. Regarding the uterus, FR affected only fresh and dry weights; however, DP affected every uterus component measured. The only interaction between FR and DP in this study was observed for placental FW. Cows fed AL on d 270 presented the same placental FW as cows at MA and AL on d 200 and 240. Further, pregnant cows fed at MA on d 270 had greater placental FW than cows fed AL at this day. Days of pregnancy, but not FR, influenced the composition of fetal fluids in pregnant cows. Finally, cows fed at MA had greater FW for the fetus than cows fed AL; however, fetus composition changed over DP. The FW, DM, EE, and energy content increased until d 270, but CP decreased. In conclusion, the novelty of our data presents how changes due to FR and DP occur in maternal tissues and the conceptus.
650 $aBovino
650 $aGado Gir
650 $aGado Holandês
650 $aReprodução Animal
650 $aÚtero
653 $aComposição corporal
653 $aTecido materno
700 1 $aMARCONDES, M. I.
700 1 $aVALADARES FILHO, S. C.
700 1 $aCATON, J.
700 1 $aNEVILLE, T. L.
700 1 $aMACHADO, F. S.
700 1 $aPACHECO, M. V. C.
700 1 $aROTTA, P. P.
773 $tJournal of Dairy Science$gv. 103, n. 3, p. 2773-2783, 2020.
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