Vitis vinifera L. cv Pinot noir pomace and lees as potential sources of bioactive compounds.

Autor:	Reis, Gabriel M., Faccin, Henrique, Viana, Carine, Rosa, Marcelo Barcellos da, de Carvalho, Leandro M.
Předmět:	VITIS vinifera PINOT noir BIOACTIVE compounds OXIDANT status FLAVONOLS ANTIOXIDANT analysis PHENOL analysis FLAVONOIDS FRUIT GRAPES HIGH performance liquid chromatography MASS spectrometry QUERCETIN STILBENE HYDROXY acids
Zdroj:	International Journal of Food Sciences & Nutrition; Nov2016, Vol. 67 Issue 7, p789-796, 8p
Abstrakt:	Food and agricultural industries generate substantial quantities of phenolic-rich by-products that could be valuable natural sources of antioxidants. The aim of this study was to identify and quantify the phenolic compounds and radical scavenging activities of two by-products (pomace and lees) fromVitis viniferaL. cv Pinot noir. We found a different distribution of phenolic classes (flavanols, flavonols, phenolic acids and stilbenes) and singular scavenging activity against free radicals (hydroxyl, superoxide and peroxyl radicals). The major class of phenolics in pomace was flavanols and in lees was flavonols, with catechin (117.9 ± 2.5 μg g−1) and quercetin (42.4 ± 1.2 μg g−1) being the most abundant individual compounds. We also found high potential on scavenging activity against superoxide radicals in pomace (80% of scavenging activity) and radical peroxyl (67% scavenging activity). These results show the possibility of using Pinot noir by-products as promising additives or as a source for the development of new products in different segments of the food and cosmetic industries. [ABSTRACT FROM PUBLISHER]
Databáze:	Complementary Index
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