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

Autor: Natália Soares Janzantti, Yara Paula de Oliveira Nishiyama, Eleni Gomes, Ellen Silva Lago-Vanzela, Maria Aparecida Mauro, Carolina Olivati, Isidro Hermosín-Gutiérrez, Roberto da Silva, Reginaldo Teodoro de Souza
Přispěvatelé: Universidade Estadual Paulista (Unesp), Brazilian Agricultural Research Corporation Grape and Wine - Jales, Instituto Regional de Investigación Científica Aplicada
Rok vydání: 2019
Předmět:
Pre treatment
Flavonols
030309 nutrition & dietetics
443652) [malvidin 3-glucoside (PubChem CID]
9064) [(+)-catechin (PubChem CID]
Health benefits
Anthocyanins
03 medical and health sciences
Phenolic composition
0404 agricultural biotechnology
Phenols
71308212) [GRP
2-S-glutationil-trans-caftaric (PubChem CID]
Stilbenes
HPLC-DAD-ESI-MSn
Proanthocyanidins
Vitis
Cultivar
Food science
Desiccation
Chromatography
High Pressure Liquid
Drying
Flavonoids
chemistry.chemical_classification
0303 health sciences
Plant Extracts
Chemistry
5281718) [trans-piceid (PubChem CID]
fungi
food and beverages
11655911) [quercetin 3-glucuronide (PubChem CID]
11250133) [procyanidin B1(PubChem CID]
04 agricultural and veterinary sciences
16138152) [vitisin B (PubChem CID]
040401 food science
6440397) [trans-caftaric acid (PubChem CID]
16131430) [vitisin A (PubChem CID]
44259426) [myricetin 3-glucoside (PubChem CID]
Proanthocyanidin
Fruit
Raisins
Composition (visual arts)
BRS Morena
Food Science
Olive oil
Zdroj: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2018.08.012
Popis: Made available in DSpace on 2018-12-11T17:38:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-01-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) 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. São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265 Brazilian Agricultural Research Corporation Grape and Wine - Jales, Via Acesso Euphly s/n Universidad de Castilla-La Mancha Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela s/n São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265 CAPES: 1409615 FAPESP: 2014/11514-8 FAPESP: 2017/16482-5
Databáze: OpenAIRE
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