Data/hora: 09/06/2024 15:48:12

Biblioteca(s): | Embrapa Semiárido.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 2
Data corrente: | 09/01/2018
Data da última atualização: | 09/01/2018
Autoria: | OLIVEIRA, W. P. de; BIASOTO, A. C. T.; MARQUES, V. F.; SANTOS, I. M. dos; MAGALHÃES, K.; CORREA, L. C.; NEGRO-DELLACQUA. M.; MIRANDA, M. S.; CAMARGO, A. C. de; SHAHIDI, F.
Afiliação: | WALKIA POLLIANA DE OLIVEIRA, UFBA; ALINE TELLES BIASOTO MARQUES, CPATSA; VALQUIRIA FERNANDA MARQUES, UNIVASF; IEDA MARIA DOS SANTOS, UNIVASF; KEDMA MAGALHAES, UNIVASF; LUIZ CLAUDIO CORREA, CPATSA; MELISSA NEGRO-DELLACQUA, UFSC; MARIA SPINOLA MIRANDA, UFBA; ADRIANO COSTA DE CAMARGO, Memorial University of Newfoundland St. John’s, NL, Canada; FEREIDOON SHAHIDI, Memorial University of Newfoundland St. John’s, NL, Canada.
Título: | Phenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats.
Ano de publicação: | 2017
Fonte/Imprenta: | Journal of Food Science, v, 82, n. 10, p. 2432-2437, 2017.
DOI: | 10.1111/1750-3841.13841
Idioma: | Inglês
Conteúdo: | 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
Palavras-Chave: | Bebidas funcionais; Cardiovascular disease; Compostos bioativos; Doenças cardiovasculares; Functional beverage; Processing by-products; Sub-produto; Vitis vin?fera.
Thesagro: | Processamento; Uva.
Thesaurus Nal: | Bioactive compounds; Grapes.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
Registro original: | Embrapa Semiárido (CPATSA)
Exemplares: | CPATSA - (57043-1) - UPC - AP - DD -  -  -  - DIS