Data/hora: 15/06/2024 18:32:03

Biblioteca(s): 	Embrapa Semiárido.	
Data corrente: 	11/03/2019	
Data da última atualização: 	02/12/2019	
Autoria: 	SILVA, G. G.; DUTRA, M. da C. P.; OLIVEIRA, J. B. de; RYBKA, A. C. P.; PEREIRA, G. E.; LIMA, M. dos S.	
Afiliação: 	Gildeilza Gomes Silva, UNEB; Maria da Conceição Prudêncio Dutra, IF SERTÃO - PETROLINA -PE; Juliane Barreto de Oliveira; ANA CECILIA POLONI RYBKA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV; Marcos dos Santos Lima, IF-SERTÃO PETROLINA-PE.	
Título: 	Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	Journal of Food Biochemistry, v. 43, n. 3, mar. 2019.	
DOI: 	https://doi.org/10.1111/jfbc.12732	
Idioma: 	Português	
Conteúdo: 	In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.	
Palavras-Chave: 	Compostos bioativos; Fitoquímicos; HPLC; Suco de uva.	
Thesagro: 	Processamento; Suco de Fruta; Uva.	
Thesaurus Nal: 	Bioactive compounds; Food processing.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Semiárido (CPATSA)	
Exemplares: 	CPATSA - (58110-1) - UPC - AP - DD -  -  -  - DIS