Data/hora: 05/06/2024 00:41:43

Biblioteca(s): 	Embrapa Semiárido; Embrapa Uva e Vinho.	
Data corrente: 	07/03/2017	
Data da última atualização: 	06/05/2019	
Autoria: 	PADILHA, C. V. da S.; MISKINIS, G. A.; SOUZA, M. E. A. O. de; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; LIMA, M. dos S.	
Afiliação: 	Carla Valéria da Silva Padilha, a 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; Gabriela Aquino Miskinis, a 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; Marcelo Eduardo Alves Olinda de Souza, a 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; GIULIANO ELIAS PEREIRA, CNPUV; Débora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil; Marilde Terezinha Bordignon-Luiz, Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Marcos dos Santos Lima, a 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, Brazi.	
Título: 	Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.	
Ano de publicação: 	2017	
Fonte/Imprenta: 	Food Chemistry, v. 228, p. 101-115, 2017.	
Idioma: 	Inglês	
Conteúdo: 	A method for rapid determination of phenolic compounds by reversed-phase high-performance liquid chromatography (RP-HPLC), using a new column of faster resolution was validated and used to characterize commercial products produced with new grape Brazilian varieties of Northeast of Brazil. The in vitro antioxidant activity was also measured. The method showed linearity (R > 0.9995), good precision (CV% < 2.78), recovery (91.8?105.1%) and limits of detection (0.04?0.85 mg L-1 ) and quantification (0.04?1.41 mg L-1 ) according to other methods previously published with the difference of a run time of only 25 min. The results obtained in the characterization of the samples differed for juices and wines from other world regions, mainly because of the high values of (-)-epigallocatechin and trans-caftaric acid. The products analyzed showed high antioxidant activity, especially the wine samples with values higher than those from wines of different regions of the world	
Palavras-Chave: 	Compostos bioativos; Suco de uva; Vitis labrusca L.	
Thesagro: 	Uva; Vinho.	
Thesaurus Nal: 	Antioxidant activity; Bioactive compounds; Grapes; reactive oxygen species.	
Categoria do assunto: 	--
X Pesquisa, Tecnologia e Engenharia	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/157335/1/1-s2.0-S0308814617301486-main.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (17160-1) - UPC - AP - DD - 634.8 -  -  - DIS
CPATSA - (56684-1) - UPC - AP - DD -  -  -  - DIS