01668naa a2200373 a 450000100080000000500110000800800410001910000160006024501830007626000090025952005360026865000170080465000170082165000080083865000100084665300150085665300320087165300230090365300270092665300340095365300390098765300150102665300170104165300230105870000220108170000140110370000220111770000170113970000190115670000270117570000190120270000220122177300510124320235932016-03-17       2015    bl uuuu     u00u1 u    #d1 aMELO, P. S.  aWinery by-productsbextraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.h[electronic resource]  c2015  aThis 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.  aAnthocyanins  aCytotoxicity  aUva  aVinho  aCitoxidade  aComposto fenólico bioativo  aCytotoxicity (MTT)  aPotencial antioxidante  aReactive oxygen species (ROS)  aResponse surface methodology (RSM)  aSemiárido  aUva europeia  aWinery by-products1 aMASSARIOLI, A. P.1 aDENNY, C.1 aSANTOS, L. F. dos1 aFRANCHIN, M.1 aPEREIRA, G. E.1 aVIEIRA, T. M. F. de S.1 aROSALEN, P. L.1 aALENCAR, S. M. de  tFood Chemistrygv. 181, p. 160-169, Aug. 2015.