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.