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- Title
Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety "BRS Magna".
- Authors
Silva, Gabriela Viana da; Machado, Bruna Aparecida Souza; Oliveira, Walkia Polliana de; Silva, Camilla Fernanda Godinho da; Quadros, Cedenir Pereira de; Druzian, Janice Izabel; Ferreira, Ederlan de Souza; Umsza-Guez, Marcelo Andrés; Oliveira, Maria Beatriz Prior Pinto; Alves, Rita Carneiro
- Abstract
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 253.2–536.9 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 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/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.
- Subjects
BIOACTIVE compounds; OXIDANT status; GRAPES; ANTHOCYANINS; PHENOLS; PROCYANIDINS
- Publication
Molecules, 2020, Vol 25, Issue 16, p3701
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules25163701