Show simple item record

dc.contributor.authorBaffi, Milla Alves
dc.contributor.authorVanzela, Ellen Silva Lago [UNESP]
dc.contributor.authorGomes, Eleni [UNESP]
dc.contributor.authorDa-Silva, Roberto [UNESP]
dc.date.accessioned2018-12-11T17:27:15Z
dc.date.available2018-12-11T17:27:15Z
dc.date.issued2014-07-01
dc.identifier.citationGrapes: Production, Phenolic Composition and Potential Biomedical Effects, p. 411-428.
dc.identifier.urihttp://hdl.handle.net/11449/177823
dc.description.abstractThe grape is one of the most popular fruit crops in the world and the winemaking sector produces large amounts of under-utilized by-products (pomace), which have significant economic potential. Grape pomace (consisting mainly of skins, seeds and stems) has been evaluated as a promising source of antioxidants because of its high content of phenolic compounds (gallic acid, flavan-3-ols, flavonoids, stilbene and anthocyanins). In addition, studies have demonstrated some of the biological effects of these phenolic compounds such as anti-carcinogenic, anti-mutagenic and antimicrobial activity. As a result, there is a considerable interest in alternative approaches for the control of infections and preservation of foods using biologically active phenolic compounds extracted from winemaking wastes. However, the chemical composition and availability of these compounds in grape pomace depends on various factors: grape varieties, the contact time between the skins and the wine in fermentation and, also, environmental factors. Moreover, the yield of phenolic compounds extracted from these residues can vary from 4.0 to 65.0% depending on the extraction conditions (extraction solvent, extraction time), grape variety and grape fraction. Therefore, the recovery of these substances from this residue of the wine industry, with their potential application, could represent a significant advance in maintaining environmental balance, as well as adding value to the byproducts of winemaking. For all the mentioned reasons, the present chapter describes the importance of the recycling of grape pomace as a prospective source of phenolic compounds with application in the food and pharmaceutical industries and with potential benefits to human health.en
dc.format.extent411-428
dc.language.isoeng
dc.relation.ispartofGrapes: Production, Phenolic Composition and Potential Biomedical Effects
dc.sourceScopus
dc.subjectAntimicrobial activity
dc.subjectPhenolic compounds
dc.subjectWinemaking residues
dc.titlePotential benefits of phenolic compounds extracted from winemaking wastesen
dc.typeCapítulo de livro
dc.contributor.institutionUberlandia Federal University (UFU)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.description.affiliationUberlandia Federal University (UFU)
dc.description.affiliationSao Paulo State University (UNESP)
dc.description.affiliationUnespSao Paulo State University (UNESP)
dc.rights.accessRightsAcesso restrito
dc.identifier.scopus2-s2.0-84958663417
dc.identifier.lattes4205562617398174
dc.identifier.orcid0000-0003-4444-5557
unesp.author.lattes4205562617398174[2]
unesp.author.orcid0000-0003-4444-5557[2]
Localize o texto completo

Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record