Data/hora: 15/06/2024 03:31:01

Biblioteca(s): | Embrapa Semiárido; Embrapa Uva e Vinho.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 1
Data corrente: | 10/09/2015
Data da última atualização: | 17/03/2016
Autoria: | MELO, P. S.; MASSARIOLI, A. P.; DENNY, C.; SANTOS, L. F. dos; FRANCHIN, M.; PEREIRA, G. E.; VIEIRA, T. M. F. de S.; ROSALEN, P. L.; ALENCAR, S. M. de.
Afiliação: | GIULIANO ELIAS PEREIRA, CNPUV.
Título: | Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.
Ano de publicação: | 2015
Fonte/Imprenta: | Food Chemistry, v. 181, p. 160-169, Aug. 2015.
Idioma: | Português
Conteúdo: | This study aimed to assess the antioxidant potential of optimized extracts of winery by-products, which was measured using the scavenging capacity of synthetic free radicals and reactive oxygen species (ROS), as well as the characterization of their bioactive phenolic compounds, cytotoxicity, and TNF-a release in RAW 264.7 cells. To the best of our knowledge, this is the first time that the antioxidant potential of by-products from these three European grape varieties, acclimated to a strictly semi-arid region, are evaluated.
Palavras-Chave: | Citoxidade; Composto fenólico bioativo; Cytotoxicity (MTT); Potencial antioxidante; Reactive oxygen species (ROS); Response surface methodology (RSM); Semiárido; Uva europeia; Winery by-products.
Thesagro: | Uva; Vinho.
Thesaurus Nal: | Anthocyanins; Cytotoxicity.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/129318/1/melo-foodchemistry-v181-p160-169-2015.pdf
Registro original: | Embrapa Uva e Vinho (CNPUV)

Exemplares:

CNPUV - (16021-1) - UPC - AP - DD - 663.2 -  - 15.00412 - DIS
CPATSA - (55193-1) - UPC - AP - DD -  -  -  - DIS