Data/hora: 23/09/2024 10:39:01

Biblioteca(s): 	Embrapa Semiárido.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	30/01/2017	
Data da última atualização: 	25/04/2017	
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: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/154236/1/Aline-1-2016.pdf	
Registro original: 	Embrapa Semiárido (CPATSA)	
Exemplares: 	CPATSA - (56354-1) - UPC - AP - DD -  -  -  - DIS