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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
04/01/2019 |
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Data da última atualização: |
27/04/2019 |
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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: |
DUTRA, M. da C. P.; RODRIGUES, L. L.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S. |
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Afiliação: |
Maria da Conceição Prudêncio Dutra, a Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimarães, S/N – São Geraldo, CEP: 48.905-680 Juazeiro, BA, Brazil; Lucicleide Leonice Rodrigues, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; Débora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Marcos dos Santos Lima, b Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil. |
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Título: |
Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Chemistry, v. 269, p. 157-165, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
The phenolic profile and antioxidant activity (AOX) of "organic vs. conventional" Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and used to characterize the samples studied. In the validation of the Cu, Fe and Mn determination method, the protocol for samples preparation by hot digestion with HNO3 + H2O2 proved to be more suitable for the grape juice and wine matrices. The validation parameters were considered satisfactory. Conventional products presented higher anthocyanins content, and no significant differences were observed on other phenolic compounds, AOX and Cu, Fe and Mn minerals. All the evaluated samples presented similar results between the same cultivars and in products from grapes of the two cultivation systems. The AOX of juices and wines, organic and conventional, was high, and correlated with procyanidin B1, petunidin-3-glucoside and cyanidin-3,5-diglucoside. Keywords: Organic agriculture Vitis labrusca L. Bioactive compounds Minerals Food analysis |
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Palavras-Chave: |
Composto febologico; Organic agriculture; Sucio de uva; Vitis labrusca L. |
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Thesagro: |
Uva. |
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Thesaurus NAL: |
Bioactive compounds; Food analysis; Grape juice; Minerals. |
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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/189777/1/1-s2.0-S0308814618311555-main.pdf
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Marc: |
LEADER 01935naa a2200277 a 4500
001 2103042
005 2019-04-27
008 2018 bl uuuu u00u1 u #d
100 1 $aDUTRA, M. da C. P.
245 $aIntegrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines$bValidation of a method for determination of Cu, Fe and Mn.$h[electronic resource]
260 $c2018
520 $aThe phenolic profile and antioxidant activity (AOX) of "organic vs. conventional" Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and used to characterize the samples studied. In the validation of the Cu, Fe and Mn determination method, the protocol for samples preparation by hot digestion with HNO3 + H2O2 proved to be more suitable for the grape juice and wine matrices. The validation parameters were considered satisfactory. Conventional products presented higher anthocyanins content, and no significant differences were observed on other phenolic compounds, AOX and Cu, Fe and Mn minerals. All the evaluated samples presented similar results between the same cultivars and in products from grapes of the two cultivation systems. The AOX of juices and wines, organic and conventional, was high, and correlated with procyanidin B1, petunidin-3-glucoside and cyanidin-3,5-diglucoside. Keywords: Organic agriculture Vitis labrusca L. Bioactive compounds Minerals Food analysis
650 $aBioactive compounds
650 $aFood analysis
650 $aGrape juice
650 $aMinerals
650 $aUva
653 $aComposto febologico
653 $aOrganic agriculture
653 $aSucio de uva
653 $aVitis labrusca L
700 1 $aRODRIGUES, L. L.
700 1 $aOLIVEIRA, D. de
700 1 $aPEREIRA, G. E.
700 1 $aLIMA, M. dos S.
773 $tFood Chemistry$gv. 269, p. 157-165, 2018.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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