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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
10/09/2015 |
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Data da última atualização: |
17/03/2016 |
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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: |
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. |
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Afiliação: |
GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Chemistry, v. 181, p. 160-169, Aug. 2015. |
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Idioma: |
Português |
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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. |
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Palavras-Chave: |
Citoxidade; Composto fenólico bioativo; Cytotoxicity (MTT); Potencial antioxidante; Reactive oxygen species (ROS); Response surface methodology (RSM); Semiárido; Uva europeia; Winery by-products. |
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Thesagro: |
Uva; Vinho. |
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Thesaurus NAL: |
Anthocyanins; Cytotoxicity. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/129318/1/melo-foodchemistry-v181-p160-169-2015.pdf
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Marc: |
LEADER 01668naa a2200373 a 4500
001 2023593
005 2016-03-17
008 2015 bl uuuu u00u1 u #d
100 1 $aMELO, P. S.
245 $aWinery by-products$bextraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.$h[electronic resource]
260 $c2015
520 $aThis 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.
650 $aAnthocyanins
650 $aCytotoxicity
650 $aUva
650 $aVinho
653 $aCitoxidade
653 $aComposto fenólico bioativo
653 $aCytotoxicity (MTT)
653 $aPotencial antioxidante
653 $aReactive oxygen species (ROS)
653 $aResponse surface methodology (RSM)
653 $aSemiárido
653 $aUva europeia
653 $aWinery by-products
700 1 $aMASSARIOLI, A. P.
700 1 $aDENNY, C.
700 1 $aSANTOS, L. F. dos
700 1 $aFRANCHIN, M.
700 1 $aPEREIRA, G. E.
700 1 $aVIEIRA, T. M. F. de S.
700 1 $aROSALEN, P. L.
700 1 $aALENCAR, S. M. de
773 $tFood Chemistry$gv. 181, p. 160-169, Aug. 2015.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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