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Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
30/01/2017 |
Data da última atualização: |
25/04/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
CAMARGO, A. C. de; REGITANO-D’ARCE, M. A. B.; BIASOTO, A. C. T.; SHAHIDI, F. |
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. |
Título: |
Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
Food Chemistry, v. 212, p. 395-402, 2016. |
DOI: |
http://dx.doi.org/10.1016/j.foodchem.2016.05.047 |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Flavonóides; HPLC; Processamento de alimento; Subproduto de vinificação. |
Thesagro: |
Composto Fenólico; Enzima; Tecnologia de alimento. |
Thesaurus Nal: |
Flavonoids; Phenolic acids. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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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Embrapa Semiárido (CPATSA) |
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![](/consulta/web/img/deny.png) | Acesso ao texto completo restrito à biblioteca da Embrapa Agrobiologia. Para informações adicionais entre em contato com cnpab.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agrobiologia. |
Data corrente: |
17/05/2010 |
Data da última atualização: |
17/05/2010 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
ARAUJO, J. L. S. de; SILVA, H. A. P. da; MENESES, C. H. S. G.; VIDAL, M. S. |
Afiliação: |
JEAN LUIZ SIMOES DE ARAUJO, CNPAB; HELDER ANDERSON PINTO DA SILVA, UFRRJ; CARLOS HENRIQUE . GADELHA DE MENESES, UFRJ; MARCIA SOARES VIDAL, CNPAB. |
Título: |
Expression pattern of Cowpea nodules under abiotic stress. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
In: SIMPÓSIO BRASILEIRO DE GENÉTICA MOLECULAR DE PLANTAS, 2., 2009, Búzios. Programa e resumos. [s.l.]: Sociedade Brasileira de Genética, 2009. p. 130 |
Idioma: |
Português |
Palavras-Chave: |
Estresse abiótico; Feijão-de-corda. |
Thesagro: |
Nodulação. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00622naa a2200181 a 4500 001 1853246 005 2010-05-17 008 2009 bl --- 0-- u #d 100 1 $aARAUJO, J. L. S. de 245 $aExpression pattern of Cowpea nodules under abiotic stress. 260 $c2009 650 $aNodulação 653 $aEstresse abiótico 653 $aFeijão-de-corda 700 1 $aSILVA, H. A. P. da 700 1 $aMENESES, C. H. S. G. 700 1 $aVIDAL, M. S. 773 $tIn: SIMPÓSIO BRASILEIRO DE GENÉTICA MOLECULAR DE PLANTAS, 2., 2009, Búzios. Programa e resumos. [s.l.]: Sociedade Brasileira de Genética, 2009. p. 130
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