Brasil | Artículos de revistas
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Estadual de Maringá (UEM)
dc.contributorUniversidade Federal de Viçosa (UFV)
dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributorAvda. Camilo José Cela S/N
dc.date.accessioned2019-10-06T17:13:15Z
dc.date.accessioned2022-12-19T19:06:55Z
dc.date.available2019-10-06T17:13:15Z
dc.date.available2022-12-19T19:06:55Z
dc.date.created2019-10-06T17:13:15Z
dc.date.issued2019-11-15
dc.identifierFood Chemistry, v. 298.
dc.identifier1873-7072
dc.identifier0308-8146
dc.identifierhttp://hdl.handle.net/11449/190438
dc.identifier10.1016/j.foodchem.2019.124971
dc.identifier2-s2.0-85067995798
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5371476
dc.description.abstractThe BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intense purplish color. It was used as raw material for the production of juice and dehydrated products using foam mat drying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSn allowed the evaluation of the quantitative and qualitative changes of the main PCs (anthocyanins, flavonols and hydroxycinnamic acid derivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtain grape juice allowed a greater extraction of flavonols and, mainly derivatives of hydroxycinnamic acids, when compared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at the same time, for the reduction of the processing time. The powdered products presented considerable concentrations of total PCs (3–5 mg/g) and antioxidant activity (32–79 (DPPH) or 17–27 (FRAP) mg/g).
dc.languageeng
dc.relationFood Chemistry
dc.rightsAcesso restrito
dc.sourceScopus
dc.subject2-S-glutathionyl-trans-caftaric acid (PubChem CID: 71308212)
dc.subjectAnthocyanins
dc.subjectAntioxidant activity
dc.subjectBRS Violeta grape
dc.subjectDelphinidin 3,5-diglucoside (PubChem CID: 10100906)
dc.subjectDelphinidin 3-glucoside (PubChem CID: 443650)
dc.subjectFlavonols
dc.subjectFoam mat drying
dc.subjectHydroxycinnamic acid derivatives
dc.subjectJuice
dc.subjectMalvidin 3,5-diglucoside (PubChem CID: 44256978)
dc.subjectMyricetin (PubChem CID:5281672)
dc.subjectMyricetin 3-glucoside (PubChem CID: 44259426)
dc.subjectPetunidin 3,5-diglucoside (PubChem CID: 10151874)
dc.subjectPhenolic compounds
dc.subjectQuercetin 3-glucoside (PubChem CID: 44259229)
dc.subjecttrans-caftaric acid (PubChem CID: 13887348)
dc.subjecttrans-fertaric acid (PubChem CID: 72551457)
dc.titleBRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity
dc.typeArtículos de revistas


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