Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety 'BRS Magna'
Autor: | Cedenir Pereira de Quadros, Janice Izabel Druzian, Camilla Fernanda Godinho da Silva, Bruna Aparecida Souza Machado, Marcelo Andrés Umsza-Guez, Walkia Polliana de Oliveira, Gabriela Viana da Silva, Ederlan de Souza Ferreira |
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Jazyk: | angličtina |
Rok vydání: | 2020 |
Předmět: |
Antioxidant
030309 nutrition & dietetics medicine.medical_treatment Flavonoid Pharmaceutical Science Article Antioxidants Analytical Chemistry lcsh:QD241-441 03 medical and health sciences Freeze-drying chemistry.chemical_compound 0404 agricultural biotechnology Flavonols lcsh:Organic chemistry Drug Discovery medicine Proanthocyanidins Vitis Food science Desiccation Physical and Theoretical Chemistry Chromatography High Pressure Liquid polyphenols EC50 Flavonoids chemistry.chemical_classification agro-food waste 0303 health sciences Vitis vinifera Chemistry fungi Organic Chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science Freeze Drying Chemistry (miscellaneous) Polyphenol Anthocyanin freeze-drying Molecular Medicine Ferric conventional oven medicine.drug |
Zdroj: | Molecules, Vol 25, Iss 3701, p 3701 (2020) Molecules Volume 25 Issue 16 |
ISSN: | 1420-3049 |
Popis: | The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2&ndash 536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5&ndash 148.3 mg.GAE/100 g, total anthocyanin content of 124.9&ndash 260.1 mg.CE/100 g, and total flavonoid content of 12.7&ndash 26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26&ndash 4.91 &mu g/mL, as EC50) and ferric reducing antioxidant power (82.93&ndash 184.10 &mu mol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used. |
Databáze: | OpenAIRE |
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