02187naa a2200349 a 450000100080000000500110000800800410001910000160006024501680007626000090024452011890025365000170144265000110145965000150147065000110148565000120149665000080150865300330151665300150154965300170156465300200158165300250160170000270162670000200165370000210167370000170169470000140171170000290172570000170175470000170177177300490178821033342020-01-06       2018    bl uuuu     u00u1 u    #d1 aOLIVATI, C.  aEffect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.h[electronic resource]  c2018  aThe grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MSn  aAnthocyanins  aDrying  aFlavonoids  aGrapes  aRaisins  aUva  aBioactive phenolic compounds  aBRS Morena  aFlavonóides  aHPLC-DAD-ESI-MS  aPhenolic composition1 aNISHIYAMA, Y. P. de O.1 aSOUZA, R. T. de1 aJANZANTTI, N. S.1 aMAURO, M. A.1 aGOMES, E.1 aHERMOSÍN-GUTIÉRREZ, I.1 aSILVA, R. da1 aLAGO-VANZELA  tFood Research International, [online], 2018.