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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
07/01/2015 |
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Data da última atualização: |
07/01/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CARMARGO, A. C.; REGITANO-D’ARCE, M. A. B.; BIASOTO, A. C. T.; SHAHIDI, F. |
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Afiliação: |
ADRIANO COSTA DE CAMARGO; MARISA APARECIDA BISMARA REGITANO-D’ARCE, ESALQ; ALINE TELLES BIASOTO MARQUES, CPATSA; FEREIDOON SHAHIDI. |
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Título: |
Low molecular weight phenolics of grape juice and winemaking byproducts: antioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Journal of Agricultural and Food Chemistry, v. 62, p. 12159-12171, 2014. |
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DOI: |
dx.doi.org/10.1021/jf504185s |
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Idioma: |
Inglês |
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Conteúdo: |
Bioactive compounds belonging to phenolic acids, flavonoids, and proanthocyanidins of grape juice and winemaking byproducts were identified and quantified by HPLC-DAD-ESI-MSn. The concentration of phenolic compounds in different grape cultivars was in the order Tempranillo > Cora > Syrah > Isabel. The insoluble-bound fraction was most prominent, contributing 63 and 79% to the total for Isabel and Tempranillo, respectively. Juice-processing byproducts had a higher content of free than esterified phenolics, but the opposite was noted for winemaking byproducts. Insoluble-bound phenolics were up to 15 and 10 times more effective as antioxidants than those of free and esterified fractions, respectively, as evaluated by the DPPH, ABTS, and H2O2 scavenging activities and reducing power determinations. In general, insoluble-bound phenolics (100 ppm) were more effective in inhibiting copper-induced human LDL-cholesterol oxidation than free and esterified phenolics, exhibiting equal or higher efficacy than catechin. Phenolic extracts from all fractions inhibited peroxyl radical-induced DNA strand breakage. These findings shed further light for future studies and industrial application of grape byproducts, which may focus not only on the soluble phenolics but also on the insoluble-bound fraction. |
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Palavras-Chave: |
Ácidos fenólicos; Atividades antioxidantes; Compostos fenólicos; Flavonóides; Oxidação da lipoproteína; Proantocianidinas; Processing byproduct; Subprodutos; Suco de uva. |
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Thesagro: |
Processamento; Uva. |
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Thesaurus Nal: |
Flavonoids; Grapes; Phenolic acids. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02426naa a2200337 a 4500
001 2004610
005 2015-01-07
008 2014 bl uuuu u00u1 u #d
024 7 $adx.doi.org/10.1021/jf504185s$2DOI
100 1 $aCARMARGO, A. C.
245 $aLow molecular weight phenolics of grape juice and winemaking byproducts$bantioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage.$h[electronic resource]
260 $c2014
520 $aBioactive compounds belonging to phenolic acids, flavonoids, and proanthocyanidins of grape juice and winemaking byproducts were identified and quantified by HPLC-DAD-ESI-MSn. The concentration of phenolic compounds in different grape cultivars was in the order Tempranillo > Cora > Syrah > Isabel. The insoluble-bound fraction was most prominent, contributing 63 and 79% to the total for Isabel and Tempranillo, respectively. Juice-processing byproducts had a higher content of free than esterified phenolics, but the opposite was noted for winemaking byproducts. Insoluble-bound phenolics were up to 15 and 10 times more effective as antioxidants than those of free and esterified fractions, respectively, as evaluated by the DPPH, ABTS, and H2O2 scavenging activities and reducing power determinations. In general, insoluble-bound phenolics (100 ppm) were more effective in inhibiting copper-induced human LDL-cholesterol oxidation than free and esterified phenolics, exhibiting equal or higher efficacy than catechin. Phenolic extracts from all fractions inhibited peroxyl radical-induced DNA strand breakage. These findings shed further light for future studies and industrial application of grape byproducts, which may focus not only on the soluble phenolics but also on the insoluble-bound fraction.
650 $aFlavonoids
650 $aGrapes
650 $aPhenolic acids
650 $aProcessamento
650 $aUva
653 $aÁcidos fenólicos
653 $aAtividades antioxidantes
653 $aCompostos fenólicos
653 $aFlavonóides
653 $aOxidação da lipoproteína
653 $aProantocianidinas
653 $aProcessing byproduct
653 $aSubprodutos
653 $aSuco de uva
700 1 $aREGITANO-D’ARCE, M. A. B.
700 1 $aBIASOTO, A. C. T.
700 1 $aSHAHIDI, F.
773 $tJournal of Agricultural and Food Chemistry$gv. 62, p. 12159-12171, 2014.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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| Registros recuperados : 7 | |
| 3. |  | CAMARGO, A. C. de; BIASOTO, A. C. T.; SCHWEMBER, A. R.; GRANADO, D.; RASERA, G. B.; FRANCHIN, M.; ROSALEN, P. L.; ALENCAR, S. M.; SHAHIDI, F. Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-KB using phenolic compounds from grape by-products. Food Chemistry, v. 290, p. 229-238, 2019.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
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| 4. | | YOSHIARA, L. Y.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; MADEIRA, T. B.; SILVA, J. B. da; CAMARGO, A. C. de; SHAHIDI, F.; IDA, E. I. Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Journal of Food Bioactives, v. 3, p. 144-150, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Trigo. |
|  |
| 5. | | YOSHIARA, L. Y.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; MADEIRA, T. B.; SILVA, J. B. da; CAMARGO, A. C. de; SHAHIDI, F.; IDA, E. I. Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Journal of Food Bioactives, v. 3, p. 144-150, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Soja. |
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| 6. | | TOSCANO, L. T.; SILVA, A. S.; TOSCANO, L. T.; TAVARES, R. L.; BIASOTO, A. C. T.; CAMARGO, A. C. de; SILVA, C. S. O. da; GONÇALVES, M. da C. R.; SHAHIDI, F. Phenolics from purple grape juice increase serum antioxidant status and improve lipid profile and blood pressure in healthy adults under intense physical training. Journal of Functional Foods, v. 33, p. 419-424, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
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| 7. | | 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. Phenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats. Journal of Food Science, v, 82, n. 10, p. 2432-2437, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 7 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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