trans-RESVERATROL AND ANTIOXIDANT ACTIVITY OF GRAPE (Vitis vinifera sp) BYPRODUCTS

dc.contributorCNPq, CAPES, FINEP, and Fundação Araucária.en-US
dc.creatorBoroski, Marcela
dc.creatorMitsui, Márcia Lina
dc.creatorBulla, Milena Keller
dc.creatorDonaduzzi, Carmen Maria
dc.creatorKamei, Marcelo Shigueru
dc.creatorCortez, Lucia Elaine Ranieri
dc.creatorCortez, Diógenes Aparício Garcia
dc.date2016-09-19
dc.date.accessioned2022-12-07T19:22:55Z
dc.date.available2022-12-07T19:22:55Z
dc.identifierhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3781
dc.identifier10.3895/rebrapa.v7n3.3781
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5313486
dc.descriptionPolyphenols from agroindustries byproducts have great potential as a source of antioxidant compounds. The present study evaluated the antioxidant activity and polyphenol content of the husks and seeds of grapes obtained from a winery of the produce wine. The hydroalcoholic extract (HAE) of the husks was obtained through an exhaustive maceration process. Seeds were extracted in a Soxhlet system, mixed with hydroalcoholic solution and the dried extract was partitioned into solvents to yield the chloroform fraction (CLF), ethyl acetate fraction (EAF), and butanol fraction (BUF). The EAF and HAE had phenolic equivalents of 200.76 and 320.64 mg of gallic acid per gram of extract, respectively. The HAE showed higher antioxidant activity than the fractions in the phosphomolybdenum method, the same in DPPH assay, with IC50 of 16.82 mg/mL, and β-carotene/linoleate system, with antioxidant activity of 82.09%. High performance liquid chromatography (HPLC) method was developed and validated for quantifying trans-resveratrol in the HAE. The method showed linearity (2.5-7.5 µg/mL), correlation coefficient of 0.9907, precision and accuracy (resveratrol recovery = 101.02%). The HAE had a trans-resveratrol concentration of 17.33 µg/mg. The results of the validation of the HPLC method were satisfactory, which allowed analysis of the extract with precision and accuracy. en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidade Tecnológica Federal do Paraná (UTFPR)pt-BR
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3781/pdf
dc.rightsDireitos autorais 2016 CC-BYpt-BR
dc.rightshttp://creativecommons.org/licenses/by/4.0pt-BR
dc.sourceBrazilian Journal of Food Research; v. 7, n. 3 (2016); 66 - 81en-US
dc.sourceBrazilian Journal of Food Research; v. 7, n. 3 (2016); 66 - 81pt-BR
dc.source2448-3184
dc.source10.3895/rebrapa.v7n3
dc.subjectCiência e Tecnologia de Alimentos; Ciência de Alimentos; Química, Física, Físico-Química e Bioquímica dos Alim. e das Mat.-Primas Alimentaresen-US
dc.subjectGrape, polyphenols, residue, seeds, husks.en-US
dc.titletrans-RESVERATROL AND ANTIOXIDANT ACTIVITY OF GRAPE (Vitis vinifera sp) BYPRODUCTSen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typept-BR


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