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Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace

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dc.citation.titleFood Chemistryes
dc.citation.volume201es
dc.creatorBeres, Carolina
dc.creatorSimas-Tosin, Fernanda F.
dc.creatorCabezudo, Ignacio
dc.creatorFreitas, Suely P.
dc.creatorIacomini, Marcello
dc.creatorMellinger-Silva, Caroline
dc.creatorCabral, Lourdes M. C.
dc.date.accessioned2019-08-09T18:30:56Z
dc.date.available2019-08-09T18:30:56Z
dc.date.issued2016-01-11
dc.descriptionBrazilian grape pomace was extracted in hot water using a factorial design to evaluate polysaccharide recovery. Dependent variables were temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3 to 10%, and the highest sugar content was observed when extraction was carried out at 100 °C, from fine particle sizes (≤249 μm), in a 1:12 solute:solvent ratio. Monosaccharide compositions of the flours afforded, in average, Rha,Ara,Xyl,Man,Gal,Glc,GalA in a 3:32:2:13:11:20:19 molar ratio, with varied Glc:GalA ratios. 13C NMR and HSQC spectra confirmed the presence of pectic and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extractions, and cathechin, gallic acid and epicatechin were the main identified compounds. Extracts also presented ABTS radical scavenging capacity (from 8.00 to 46.60 mMol Trolox/100g pomace), which means that these grape pomace flours are rich in antioxidant dietary fiber and have a potential use as food ingredients.es
dc.description.filFil: Beres, Carolina. Universidade Federal do Rio de Janeiro. Centro de Tecnologia. Instituto de Química; Braziles
dc.description.filFil: Beres, Carolina. Embrapa Agroindústria de Alimentos; Brazil.es
dc.description.filFil: Simas-Tosin, Fernanda F. Universidade Federal do Paraná (UFPR). Departamento de Bioquímica e Biologia Molecular; Brazil.es
dc.description.filFil: Cabezudo, Ignacio. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ-CONICET); Argentina.es
dc.description.filFil: Freitas, Suely P. Universidade Federal do Rio de Janeiro. Centro de Tecnologia. Escola de Química; Brazil.es
dc.description.filFil: Iacomini, Marcello. Universidade Federal do Paraná (UFPR). Departamento de Bioquímica e Biologia Molecular; Brazil.es
dc.description.filFil: Mellinger-Silva, Caroline. Embrapa Agroindústria de Alimentos; Brazil.es
dc.description.filFil: Cabral, Lourdes M. C. Embrapa Agroindústria de Alimentos; Brazil.es
dc.description.sponsorshipFundação Carlos Chaga Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ)es
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)es
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)es
dc.description.sponsorshipEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)es
dc.formatapplication/pdf
dc.format.extent145-152es
dc.identifier.issn0308-8146es
dc.identifier.urihttp://hdl.handle.net/2133/15730
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814616300383es
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2016.01.039es
dc.rightsopenAccesses
dc.rights.holderBeres, Carolinaes
dc.rights.holderSimas-Tosin, Fernanda F.es
dc.rights.holderCabezudo, Ignacioes
dc.rights.holderFreitas, Suely P.es
dc.rights.holderIacomini, Marceloes
dc.rights.holderMellinger-Silva, Carolinees
dc.rights.holderCabral, Lourdes M. C.es
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.es
dc.rights.holderElsevieres
dc.rights.textAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)es
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectGrape Pomacees
dc.subjectAntioxidant Fiberes
dc.subjectPhenolic Compoundses
dc.titleAntioxidant dietary fibre recovery from Brazilian Pinot noir grape pomacees
dc.typearticle
dc.typeartículo
dc.typeacceptedVersion
dc.type.collectionarticulo
dc.type.versionacceptedVersiones

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