Data/hora: 15/06/2024 09:21:47

Biblioteca(s): | Embrapa Semiárido.
Data corrente: | 07/01/2015
Data da última atualização: | 07/01/2015
Autoria: | CARMARGO, A. C.; REGITANO-D’ARCE, M. A. B.; BIASOTO, A. C. T.; SHAHIDI, F.
Afiliação: | ADRIANO COSTA DE CAMARGO; MARISA APARECIDA BISMARA REGITANO-D’ARCE, ESALQ; ALINE TELLES BIASOTO MARQUES, CPATSA; FEREIDOON SHAHIDI.
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.
Ano de publicação: | 2014
Fonte/Imprenta: | Journal of Agricultural and Food Chemistry, v. 62, p. 12159-12171, 2014.
DOI: | dx.doi.org/10.1021/jf504185s
Idioma: | Inglês
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.
Palavras-Chave: | Ácidos fenólicos; Atividades antioxidantes; Compostos fenólicos; Flavonóides; Oxidação da lipoproteína; Proantocianidinas; Processing byproduct; Subprodutos; Suco de uva.
Thesagro: | Processamento; Uva.
Thesaurus Nal: | Flavonoids; Grapes; Phenolic acids.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
Registro original: | Embrapa Semiárido (CPATSA)
Exemplares: | CPATSA - (54206-1) - UPC - AP - DD -  -  -  - DIS