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
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