Data/hora: 27/07/2024 03:00:16

Biblioteca(s): 	Embrapa Semiárido.	
Data corrente: 	09/01/2018	
Data da última atualização: 	09/01/2018	
Autoria: 	OLIVEIRA, W. P. de; BIASOTO, A. C. T.; MARQUES, V. F.; SANTOS, I. M. dos; MAGALHÃES, K.; CORREA, L. C.; NEGRO-DELLACQUA. M.; MIRANDA, M. S.; CAMARGO, A. C. de; SHAHIDI, F.	
Afiliação: 	WALKIA POLLIANA DE OLIVEIRA, UFBA; ALINE TELLES BIASOTO MARQUES, CPATSA; VALQUIRIA FERNANDA MARQUES, UNIVASF; IEDA MARIA DOS SANTOS, UNIVASF; KEDMA MAGALHAES, UNIVASF; LUIZ CLAUDIO CORREA, CPATSA; MELISSA NEGRO-DELLACQUA, UFSC; MARIA SPINOLA MIRANDA, UFBA; ADRIANO COSTA DE CAMARGO, Memorial University of Newfoundland St. John’s, NL, Canada; FEREIDOON SHAHIDI, Memorial University of Newfoundland St. John’s, NL, Canada.	
Título: 	Phenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats.	
Ano de publicação: 	2017	
Fonte/Imprenta: 	Journal of Food Science, v, 82, n. 10, p. 2432-2437, 2017.	
DOI: 	10.1111/1750-3841.13841	
Idioma: 	Inglês	
Conteúdo: 	Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL- cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries	
Palavras-Chave: 	Bebidas funcionais; Cardiovascular disease; Compostos bioativos; Doenças cardiovasculares; Functional beverage; Processing by-products; Sub-produto; Vitis vin?fera.	
Thesagro: 	Processamento; Uva.	
Thesaurus Nal: 	Bioactive compounds; Grapes.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Semiárido (CPATSA)	
Exemplares: 	CPATSA - (57043-1) - UPC - AP - DD -  -  -  - DIS