Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar
dc.contributor.author | Olivati, Carolina [UNESP] | |
dc.contributor.author | de Oliveira Nishiyama, Yara Paula [UNESP] | |
dc.contributor.author | de Souza, Reginaldo Teodoro | |
dc.contributor.author | Janzantti, Natália Soares [UNESP] | |
dc.contributor.author | Mauro, Maria Aparecida [UNESP] | |
dc.contributor.author | Gomes, Eleni [UNESP] | |
dc.contributor.author | Hermosín-Gutiérrez, Isidro | |
dc.contributor.author | da Silva, Roberto [UNESP] | |
dc.contributor.author | Lago-Vanzela, Ellen Silva [UNESP] | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Brazilian Agricultural Research Corporation Grape and Wine - Jales | |
dc.contributor.institution | Instituto Regional de Investigación Científica Aplicada | |
dc.date.accessioned | 2018-12-11T17:38:16Z | |
dc.date.available | 2018-12-11T17:38:16Z | |
dc.date.issued | 2018-01-01 | |
dc.description.abstract | The 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.affiliation | São 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.affiliation | Brazilian Agricultural Research Corporation Grape and Wine - Jales, Via Acesso Euphly s/n | |
dc.description.affiliation | Universidad de Castilla-La Mancha Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela s/n | |
dc.description.affiliationUnesp | São 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.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | |
dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
dc.description.sponsorshipId | CAPES: 1409615 | |
dc.description.sponsorshipId | FAPESP: 2014/11514-8 | |
dc.description.sponsorshipId | FAPESP: 2017/16482-5 | |
dc.identifier | http://dx.doi.org/10.1016/j.foodres.2018.08.012 | |
dc.identifier.citation | Food Research International. | |
dc.identifier.doi | 10.1016/j.foodres.2018.08.012 | |
dc.identifier.file | 2-s2.0-85052130088.pdf | |
dc.identifier.issn | 1873-7145 | |
dc.identifier.issn | 0963-9969 | |
dc.identifier.lattes | 2405706828751494 | |
dc.identifier.lattes | 628518324010655 | |
dc.identifier.scopus | 2-s2.0-85052130088 | |
dc.identifier.uri | http://hdl.handle.net/11449/180126 | |
dc.language.iso | eng | |
dc.relation.ispartof | Food Research International | |
dc.relation.ispartofsjr | 1,472 | |
dc.rights.accessRights | Acesso aberto | |
dc.source | Scopus | |
dc.subject | (+)-catechin (PubChem CID: 9064) | |
dc.subject | Anthocyanins | |
dc.subject | BRS Morena | |
dc.subject | Drying | |
dc.subject | Flavonoids | |
dc.subject | GRP, 2-S-glutationil-trans-caftaric (PubChem CID: 71308212) | |
dc.subject | HPLC-DAD-ESI-MSn | |
dc.subject | malvidin 3-glucoside (PubChem CID: 443652) | |
dc.subject | myricetin 3-glucoside (PubChem CID: 44259426) | |
dc.subject | Phenolic composition | |
dc.subject | Proanthocyanidins | |
dc.subject | procyanidin B1(PubChem CID: 11250133) | |
dc.subject | quercetin 3-glucuronide (PubChem CID: 11655911) | |
dc.subject | Raisins | |
dc.subject | trans-caftaric acid (PubChem CID: 6440397) | |
dc.subject | trans-piceid (PubChem CID: 5281718) | |
dc.subject | vitisin A (PubChem CID: 16131430) | |
dc.subject | vitisin B (PubChem CID: 16138152) | |
dc.title | Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar | en |
dc.type | Artigo | |
unesp.author.lattes | 2405706828751494 | |
unesp.author.lattes | 628518324010655 | |
unesp.author.orcid | 0000-0002-5417-583X[4] | |
unesp.author.orcid | 0000-0003-2343-5157[7] | |
unesp.author.orcid | 0000-0003-1468-5752[8] | |
unesp.author.orcid | 0000-0003-4444-5557[9] |
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