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| Registros recuperados : 6 | |
| 2. |  | MELO, P. S.; BERGAMASCHI, K. B.; TIVERON, A. P.; MASSARIOLI, A. P.; OLDONI, T. L. C.; ZANUS, M. C.; PEREIRA, G. E.; ALENCAR, S. M. de. Composição fenólica e atividade antioxidante de resíduos agroindustriais. Ciência Rural, Santa Maria, v. 41, n. 6, p. 1088-1093, jun. 2011.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 3. | | MASSARIOLI, A. P.; SARTORI, A. G. de O.; JULIANO, F. F.; SANTOS, R. C. dos; RAMOS, J. P. C.; LIMA, L. M. de L.; ALENCAR, S. M. de. Optimizing procedures for antioxidant phenolics extraction from skin and kernel of peanuts with contrasting levels of drought tolerance. Foods, v. 11, n. 3, 449, p. 2-14, 2022.| Biblioteca(s): Embrapa Algodão. |
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| 4. | | DENNY, C.; LAZARINI, J. G.; FRANCHIN, M.; MELO, P. S.; PEREIRA, G. E.; MASSARIOLI, A. P.; MORENO, I. A. M.; PASCHOAL, J. A. R.; ALENCAR, S. M.; ROSALEN, P. L. Bioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds Journal of Functional Foods, v. 8, p. 292-300, 2014.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 5. | | MASSARIOLI, A. P.; SARTORI, A. G. de O.; JULIANO, F. F.; AMARAL, J. E. P. G. do; SANTOS, R. C. dos; LIMA, L. M. de; ALENCAR, S. M. de. Simulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut. Food Chemistry, v. 400, 134036, p. 1-8, 2023.| Biblioteca(s): Embrapa Algodão. |
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| 6. | | 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. Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. Food Chemistry, v. 181, p. 160-169, Aug. 2015.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| Registros recuperados : 6 | |
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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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