Data/hora: 27/07/2024 02:26:28

Biblioteca(s): 	Embrapa Semiárido; Embrapa Uva e Vinho.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	10/09/2015	
Data da última atualização: 	17/03/2016	
Autoria: 	MELO, P. S.; MASSARIOLI, A. P.; DENNY, C.; SANTOS, L. F. dos; FRANCHIN, M.; PEREIRA, G. E.; VIEIRA, T. M. F. de S.; ROSALEN, P. L.; ALENCAR, S. M. de.	
Afiliação: 	GIULIANO ELIAS PEREIRA, CNPUV.	
Título: 	Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.	
Ano de publicação: 	2015	
Fonte/Imprenta: 	Food Chemistry, v. 181, p. 160-169, Aug. 2015.	
Idioma: 	Português	
Conteúdo: 	This study aimed to assess the antioxidant potential of optimized extracts of winery by-products, which was measured using the scavenging capacity of synthetic free radicals and reactive oxygen species (ROS), as well as the characterization of their bioactive phenolic compounds, cytotoxicity, and TNF-a release in RAW 264.7 cells. To the best of our knowledge, this is the first time that the antioxidant potential of by-products from these three European grape varieties, acclimated to a strictly semi-arid region, are evaluated.	
Palavras-Chave: 	Citoxidade; Composto fenólico bioativo; Cytotoxicity (MTT); Potencial antioxidante; Reactive oxygen species (ROS); Response surface methodology (RSM); Semiárido; Uva europeia; Winery by-products.	
Thesagro: 	Uva; Vinho.	
Thesaurus Nal: 	Anthocyanins; Cytotoxicity.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/129318/1/melo-foodchemistry-v181-p160-169-2015.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (16021-1) - UPC - AP - DD - 663.2 -  - 15.00412 - DIS
CPATSA - (55193-1) - UPC - AP - DD -  -  -  - DIS