Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.

Autor: Olivati C; São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: carolinaolivati@gmail.com., de Oliveira Nishiyama YP; São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: yaranishy@gmail.com., de Souza RT; Brazilian Agricultural Research Corporation Grape and Wine - Jales, Via Acesso Euphly s/n, 15.700-000 Jales, São Paulo, Brazil. Electronic address: reginaldo.souza@embrapa.br., Janzantti NS; São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: natalia.soares-janzantti@unesp.br., Mauro MA; São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: maria.mauro@unesp.br., Gomes E; São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: eleni.gomes@unesp.br., Hermosín-Gutiérrez I; Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain. Electronic address: isidro.hermosin@uclm.es., da Silva R; São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: roberto.silva@unesp.br., Lago-Vanzela ES; São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: ellen.sl.vanzela@unesp.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Feb; Vol. 116, pp. 190-199. Date of Electronic Publication: 2018 Aug 03.
DOI: 10.1016/j.foodres.2018.08.012
Abstrakt: 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.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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