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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
30/01/2017 |
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Data da última atualização: |
25/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CAMARGO, A. C. de; REGITANO-D’ARCE, M. A. B.; BIASOTO, A. C. T.; SHAHIDI, F. |
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Afiliação: |
ADRIANO COSTA DE CAMARGO, Department of Biochemistry, Memorial University of Newfoundland, Canada; MARISA APARECIDA BISMARA REGITANO-D’ARCE, ESALQ; ALINE TELLES BIASOTO MARQUES, CPATSA; FEREIDOON SHAHIDI, Department of Biochemistry, Memorial University of Newfoundland, Canada. |
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Título: |
Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Chemistry, v. 212, p. 395-402, 2016. |
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DOI: |
http://dx.doi.org/10.1016/j.foodchem.2016.05.047 |
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Idioma: |
Inglês |
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Conteúdo: |
Phenolics in food and agricultural processing by-products exist in the soluble and insoluble-bound forms. The ability of selected enzymes in improving the extraction of insoluble-bound phenolics from the starting material (experiment I) or the residues containing insoluble-bound phenolics (experiment II) were evaluated. Pronase and Viscozyme improved the extraction of insoluble-bound phenolics as evaluated by total phenolic content, antioxidant potential as determined by ABTS and DPPH assays, and hydroxyl radical scavenging capacity, reducing power as well as evaluation of inhibition of alpha-glucosidase and lipase activities. Viscozyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase treatment. Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but not with Pronase treatment. Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of phenolics from winemaking by-products as functional food ingredients and/or supplements. |
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Palavras-Chave: |
Flavonóides; HPLC; Processamento de alimento; Subproduto de vinificação. |
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Thesagro: |
Composto Fenólico; Enzima; Tecnologia de alimento. |
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Thesaurus Nal: |
Flavonoids; Phenolic acids. |
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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/154236/1/Aline-1-2016.pdf
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Marc: |
LEADER 02021naa a2200277 a 4500
001 2062143
005 2017-04-25
008 2016 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.foodchem.2016.05.047$2DOI
100 1 $aCAMARGO, A. C. de
245 $aEnzyme-assisted extraction of phenolics from winemaking by-products$bAntioxidant potential and inhibition of alpha-glucosidase and lipase activities.$h[electronic resource]
260 $c2016
520 $aPhenolics in food and agricultural processing by-products exist in the soluble and insoluble-bound forms. The ability of selected enzymes in improving the extraction of insoluble-bound phenolics from the starting material (experiment I) or the residues containing insoluble-bound phenolics (experiment II) were evaluated. Pronase and Viscozyme improved the extraction of insoluble-bound phenolics as evaluated by total phenolic content, antioxidant potential as determined by ABTS and DPPH assays, and hydroxyl radical scavenging capacity, reducing power as well as evaluation of inhibition of alpha-glucosidase and lipase activities. Viscozyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase treatment. Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but not with Pronase treatment. Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of phenolics from winemaking by-products as functional food ingredients and/or supplements.
650 $aFlavonoids
650 $aPhenolic acids
650 $aComposto Fenólico
650 $aEnzima
650 $aTecnologia de alimento
653 $aFlavonóides
653 $aHPLC
653 $aProcessamento de alimento
653 $aSubproduto de vinificação
700 1 $aREGITANO-D’ARCE, M. A. B.
700 1 $aBIASOTO, A. C. T.
700 1 $aSHAHIDI, F.
773 $tFood Chemistry$gv. 212, p. 395-402, 2016.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
10/03/2005 |
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Data da última atualização: |
11/03/2005 |
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Autoria: |
SOSA-GÓMEZ, D. R.; SILVA, J. J. da; ANGELOTTI, F.; LICURSI, I. T. V.; POLLOTO, E. |
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Título: |
Are Nomuraea rileyi epizootics triggered by the microenvironment of soybean plant area or favored by selective fungicide? |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
In: ANNUAL MEETING OF THE SOCIETY FOR INVERTEBRATE PATHOLOGY, 37.; INTERNATIONAL CONFERENCE ON BACILLUS THURINGIENSIS, 7., 2004, Helsinki. Book of abstracts... Helsinki: SuviSoft Oy, 2004. p. 95. |
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Idioma: |
Inglês |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00652naa a2200157 a 4500
001 1467822
005 2005-03-11
008 2004 bl --- 0-- u #d
100 1 $aSOSA-GÓMEZ, D. R.
245 $aAre Nomuraea rileyi epizootics triggered by the microenvironment of soybean plant area or favored by selective fungicide?
260 $c2004
700 1 $aSILVA, J. J. da
700 1 $aANGELOTTI, F.
700 1 $aLICURSI, I. T. V.
700 1 $aPOLLOTO, E.
773 $tIn: ANNUAL MEETING OF THE SOCIETY FOR INVERTEBRATE PATHOLOGY, 37.; INTERNATIONAL CONFERENCE ON BACILLUS THURINGIENSIS, 7., 2004, Helsinki. Book of abstracts... Helsinki: SuviSoft Oy, 2004. p. 95.
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