Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/201347
Type: Artigo de periódico
Title: Phenolic Composition Of Grape And Winemaking By-products Of Brazilian Hybrid Cultivars Brs Violeta And Brs Lorena.
Author: Barcia, Milene Teixeira
Pertuzatti, Paula Becker
Gómez-Alonso, Sergio
Godoy, Helena Teixeira
Hermosín-Gutiérrez, Isidro
Abstract: The phenolic composition of grapes and winemaking by-products (skins from grape marc, and lees) from Brazilian hybrid cultivars BRS Violeta (red) and BRS Lorena (white) was studied. Two vintages, five classes of phenolic compounds, and recovery yields using three dehydration techniques were considered: oven-drying at 50°C (D50); spray-drying (SD); and freeze-drying (FD). Recovery yields were higher using FD, although less expensive SD was a good alternative for Violeta lees. D50 caused great recovery reduction in Violeta but yielded similar results for Lorena. Violeta winemaking by-products were excellent sources of anthocyanins (mainly non-acylated and p-coumaroylated diglucosides), flavonols (mainly myricetin-based) and hydroxycinnamic derivatives (mainly caffeic-based). Lorena winemaking by-products contained lesser amounts of phenolic compounds, around a tenth of the values found in Violeta grapes for flavonols (mainly quercetin-based), hydroxycinnamic derivatives (mainly caffeic-based) and condensed tannins. Lorena cultivar contained small amounts of trans-resveratrol and its 3-glucoside, which were missing in Violeta cultivar.
Subject: Anthocyanins
Condensed Tannins
Flavonols
Grape Marc
Lees
Non-vinifera Grape
Phenolic Acids
Pyranoanthocyanins
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2014.02.163
Address: http://www.ncbi.nlm.nih.gov/pubmed/24767031
Date Issue: 2014
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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