| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
09/01/2018 |
|
Data da última atualização: |
09/01/2018 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
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. |
|
Thesagro: |
Processamento; Uva; Vitis Vinifera. |
|
Thesaurus Nal: |
Bioactive compounds; Grapes. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02201naa a2200385 a 4500
001 2084644
005 2018-01-09
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1111/1750-3841.13841$2DOI
100 1 $aOLIVEIRA, W. P. de
245 $aPhenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats.$h[electronic resource]
260 $c2017
520 $aWinemaking 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
650 $aBioactive compounds
650 $aGrapes
650 $aProcessamento
650 $aUva
650 $aVitis Vinifera
653 $aBebidas funcionais
653 $aCardiovascular disease
653 $aCompostos bioativos
653 $aDoenças cardiovasculares
653 $aFunctional beverage
653 $aProcessing by-products
653 $aSub-produto
700 1 $aBIASOTO, A. C. T.
700 1 $aMARQUES, V. F.
700 1 $aSANTOS, I. M. dos
700 1 $aMAGALHÃES, K.
700 1 $aCORREA, L. C.
700 1 $aNEGRO-DELLACQUA. M.
700 1 $aMIRANDA, M. S.
700 1 $aCAMARGO, A. C. de
700 1 $aSHAHIDI, F.
773 $tJournal of Food Science, v, 82$gn. 10, p. 2432-2437, 2017.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Semiárido (CPATSA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 10 | |
| 2. |  | SILVA-TORRES, C. S. A. da; TORRES, J. B.; BARROS, R.; PALLINI, A. Parasitismo de traça-das-crucíferas por Oomyzus sokolowskii. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 45, n. 7, p. 638-645, jul. 2010 Título em inglês: Parasitism of diamondback moth by Oomyzus sokolowskii.| Biblioteca(s): Embrapa Unidades Centrais. |
|    |
| 7. | | FERREIRA, J. O.; CARMO, E. B. S. do; SILVA-TORRES, C. S. A. da; MORAES, M. C. B. Do interactions among ladybeetles affect their development, survival, reproduction, and predatory behavior? In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 28., 2022, Fortaleza. Anais... Fortaleza: SEB, 2022. p. 260 Na publicação: Maria Carolina Brassioli-moraes.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
| |
| 9. | | ALVES, T. J. S.; SILVA-TORRES, C. S. A.; WANDERLEY-TEIXEIRA, V.; TEIXEIRA, A. A. C.; TORRES, J. B.; LIMA, T. A.; RAMALHO, F. de S. Behavioral studies of the parasitoid Bracon vulgaris ashmead (Hymenoptera: Braconidae). Journal of Insect Behavior, v. 28, n. 5, p. 604-617, 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Algodão. |
| |
| Registros recuperados : 10 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
