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dc.contributor.authorOlivati, Carolina [UNESP]
dc.contributor.authorde Oliveira Nishiyama, Yara Paula [UNESP]
dc.contributor.authorde Souza, Reginaldo Teodoro
dc.contributor.authorJanzantti, Natália Soares [UNESP]
dc.contributor.authorMauro, Maria Aparecida [UNESP]
dc.contributor.authorGomes, Eleni [UNESP]
dc.contributor.authorHermosín-Gutiérrez, Isidro
dc.contributor.authorda Silva, Roberto [UNESP]
dc.contributor.authorLago-Vanzela, Ellen Silva [UNESP]
dc.date.accessioned2018-12-11T17:38:16Z
dc.date.available2018-12-11T17:38:16Z
dc.date.issued2018-01-01
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2018.08.012
dc.identifier.citationFood Research International.
dc.identifier.issn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/11449/180126
dc.description.abstractThe grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-ols and proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids, which have important claims to health benefits from biological activities.en
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.language.isoeng
dc.relation.ispartofFood Research International
dc.sourceScopus
dc.subject(+)-catechin (PubChem CID: 9064)
dc.subjectAnthocyanins
dc.subjectBRS Morena
dc.subjectDrying
dc.subjectFlavonoids
dc.subjectGRP, 2-S-glutationil-trans-caftaric (PubChem CID: 71308212)
dc.subjectHPLC-DAD-ESI-MSn
dc.subjectmalvidin 3-glucoside (PubChem CID: 443652)
dc.subjectmyricetin 3-glucoside (PubChem CID: 44259426)
dc.subjectPhenolic composition
dc.subjectProanthocyanidins
dc.subjectprocyanidin B1(PubChem CID: 11250133)
dc.subjectquercetin 3-glucuronide (PubChem CID: 11655911)
dc.subjectRaisins
dc.subjecttrans-caftaric acid (PubChem CID: 6440397)
dc.subjecttrans-piceid (PubChem CID: 5281718)
dc.subjectvitisin A (PubChem CID: 16131430)
dc.subjectvitisin B (PubChem CID: 16138152)
dc.titleEffect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivaren
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionBrazilian Agricultural Research Corporation Grape and Wine - Jales
dc.contributor.institutionInstituto Regional de Investigación Científica Aplicada
dc.description.affiliationSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265
dc.description.affiliationBrazilian Agricultural Research Corporation Grape and Wine - Jales, Via Acesso Euphly s/n
dc.description.affiliationUniversidad de Castilla-La Mancha Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela s/n
dc.description.affiliationUnespSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265
dc.identifier.doi10.1016/j.foodres.2018.08.012
dc.rights.accessRightsAcesso aberto
dc.description.sponsorshipIdCAPES: 1409615
dc.description.sponsorshipIdFAPESP: 2014/11514-8
dc.description.sponsorshipIdFAPESP: 2017/16482-5
dc.identifier.scopus2-s2.0-85052130088
dc.identifier.file2-s2.0-85052130088.pdf
unesp.author.orcid0000-0002-5417-583X[4]
unesp.author.orcid0000-0003-2343-5157[7]
unesp.author.orcid0000-0003-1468-5752[8]
unesp.author.orcid0000-0003-4444-5557[9]
dc.relation.ispartofsjr1,472
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