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| 1. |  | BERES, C.; SIMAS-TOSIN, F. F.; CABEZUDO, I.; FREITAS, S. P.; IACOMINI, M.; MELINGER-SILVA, C.; CABRAL, L. M. C. Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace. Food Chemistry, v. 201, p. 145-152, 2016.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 2. | | BERES, C.; COSTA, G. N. C.; CABEZUDO, I.; SILVA-JAMES, N. K.; TELES, A. S. C.; CRUZ, A. P. G.; SILVA, C. M.; TONON, R. V.; CABRAL, L. M. C.; FREITAS, S. P. Towards integral utilization of grape pomace from winemaking process: A review. Waste Management, v. 68, p. 581-594, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 2 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/01/2016 |
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Data da última atualização: |
10/02/2017 |
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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: |
BERES, C.; SIMAS-TOSIN, F. F.; CABEZUDO, I.; FREITAS, S. P.; IACOMINI, M.; MELINGER-SILVA, C.; CABRAL, L. M. C. |
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Afiliação: |
Carolina Beres, UFRJ; Fernanda F. Simas-Tosin, UFPR; Ignacio Cabezudo; Suely Pereira Freitas, UFRJ; Marcello Iacomini, UFPR; CAROLINE MELLINGER SILVA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Chemistry, v. 201, p. 145-152, 2016. |
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DOI: |
http://dx.doi.org/10.1016/j.foodchem.2016.01.039 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazilian grape pomace was extracted in hot water, and a factorial experiment was used to evaluate polysaccharide recovery. The dependent variables were the temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3 to 10%, and the highest sugar content was observed when extraction was carried out at 100 °C from finely sized particles (£ 249 ?m) in a 1:12 solute:solvent ratio. The monosaccharide composition of extracts obtained from flours were, on average, Rha:Ara:Xyl:Man:Gal:Glc:GalA in a 3:32:2:13:11:20:19 molar ratio, with varying Glc:GalA ratios. 13C NMR and HSQC spectra confirmed the presence of pectic- and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extraction, and catechin, gallic acid and epicatechin were the principal compounds identified. The extracts also had ABTS radical scavenging capacity (from 8.00 to 46.60 mMol Trolox/100 g pomace). These findings indicate that these grape pomace flours are rich in antioxidant dietary fibre and have a potential use as food ingredients. |
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Palavras-Chave: |
Antioxidant dietary fibre; Hot water extraction; Polysaccharide. |
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Thesaurus NAL: |
antioxidant activity; grape pomace; phenolic compounds. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01909naa a2200277 a 4500
001 2034991
005 2017-02-10
008 2016 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.foodchem.2016.01.039$2DOI
100 1 $aBERES, C.
245 $aAntioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace.$h[electronic resource]
260 $c2016
520 $aBrazilian grape pomace was extracted in hot water, and a factorial experiment was used to evaluate polysaccharide recovery. The dependent variables were the temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3 to 10%, and the highest sugar content was observed when extraction was carried out at 100 °C from finely sized particles (£ 249 ?m) in a 1:12 solute:solvent ratio. The monosaccharide composition of extracts obtained from flours were, on average, Rha:Ara:Xyl:Man:Gal:Glc:GalA in a 3:32:2:13:11:20:19 molar ratio, with varying Glc:GalA ratios. 13C NMR and HSQC spectra confirmed the presence of pectic- and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extraction, and catechin, gallic acid and epicatechin were the principal compounds identified. The extracts also had ABTS radical scavenging capacity (from 8.00 to 46.60 mMol Trolox/100 g pomace). These findings indicate that these grape pomace flours are rich in antioxidant dietary fibre and have a potential use as food ingredients.
650 $aantioxidant activity
650 $agrape pomace
650 $aphenolic compounds
653 $aAntioxidant dietary fibre
653 $aHot water extraction
653 $aPolysaccharide
700 1 $aSIMAS-TOSIN, F. F.
700 1 $aCABEZUDO, I.
700 1 $aFREITAS, S. P.
700 1 $aIACOMINI, M.
700 1 $aMELINGER-SILVA, C.
700 1 $aCABRAL, L. M. C.
773 $tFood Chemistry$gv. 201, p. 145-152, 2016.
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