Bioactive compounds and antioxidant capacity of grape pomace flours
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Data
2021-01-01
Autores
Monteiro, Gean Charles [UNESP]
Minatel, Igor Otavio [UNESP]
Pimentel Junior, Adilson [UNESP]
Gomez-Gomez, Hector Alonzo
Correa de Camargo, Joao Pedro [UNESP]
Diamante, Marla Silvia [UNESP]
Pereira Basilio, Leticia Silva [UNESP]
Tecchio, Marco Antonio [UNESP]
Pereira Lima, Giuseppina Pace [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Elsevier B.V.
Resumo
Grape pomace is the main residue from juice and wine industries, and their derived products such as flours, can be a rich source of phenolic compounds and antioxidants. The overall objective of this study was to assess the phenolic compounds, antioxidant capacity, biogenic amines, and amino acids in flours obtained from grape pomace. Four cultivars ('Niagara Rosada', 'Bordo', 'BRS Violeta', and 'IAC 138-22 Maximo') were used, isolated or as blends, for juice production and from the resulting pomace, flours were produced. All flours assessed, independently of the cultivar or blend, showed valuable potential to addition in new products. The lowest levels of phenolic compounds and antioxidant capacity were observed in the flour produced entirely from cultivar 'Niagara Rosada'. However, when 'Niagara Rosada' was incorporated in blends with other cultivars, flours with increased levels of phenolic compounds and antioxidant capacity were obtained. The flour production gives a better destination for industrial waste, since these flours can be used for food, cosmetic, and pharmaceutical industries as additives or supplements to improve the antioxidant and bioactive content of their products.
Descrição
Palavras-chave
Polyphenols, Amino acids, Biogenic amines, Residues, Grape by-product
Como citar
Lwt-food Science And Technology. Amsterdam: Elsevier, v. 135, 8 p., 2021.