Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/242374
Type: Artigo de periódico
Title: Effect Of Drying Methods On The Phenolic Content And Antioxidant Capacity Of Brazilian Winemaking Byproducts And Their Stability Over Storage
Author: Barcia
Milene Teixeira; Pertuzatti
Paula Becker; Rodrigues
Daniele; Bochi
Vivian Caetano; Hermosin-Gutierrez
Isidro; Godoy
Helena Teixeira
Abstract: This work aimed to study the antioxidant capacity by different methods, the total content of polyphenols and the stability over time of dried byproducts from Brazilian hybrids and Vitis vinifera varieties. Oven-dried at 50 degrees C and spray-dried samples were monitored for 90 days of storage. Under testing conditions, BRS Violeta grapes showed the greatest stability and initial high levels of total phenolics and anthocyanins remained almost unchanged until the end of storage period. The same behavior was observed in BRS Violeta freeze-dried skins, seeds and lees (8557, 9520 and 4261mg GAE/100g DM, respectively, and 829 and 257mg mv-3-glc/100g DM in skin and lees, respectively). In all methodologies tested, BRS Violeta also showed higher values for antioxidant capacity. These results suggest that dried winemaking byproducts can be used as rich sources of polyphenol compounds for industrial extractions with high stability and antioxidant capacity.
Subject: Wine Grapes
Polyphenolic Content
Optimization
Assay
Extracts
Waste
Power
Pulp
Hplc
Red
Country: ABINGDON
Editor: TAYLOR & FRANCIS LTD
Rights: embargo
Identifier DOI: 10.3109/09637486.2015.1110688
Address: http://www.tandfonline.com/doi/full/10.3109/09637486.2015.1110688
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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