Repository logo
 
Publication

Flour fortification with grape must for nutritional and health benefits

2021-08Journal article Open access
Simple item page
dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorSilva, Carla Sousa e
dc.contributor.authorBrenha, João
dc.contributor.authorSampaio, Ricardo
dc.date.accessioned2021-09-23T11:47:05Z
dc.date.available2021-09-23T11:47:05Z
dc.date.issued2021-08
dc.description.abstractCurrently, dietary health natural supplements have increasingly used in the prevention and treatment of chronic disorders. Moreover, deficiencies of macro and micronutrients, (vitamins and minerals), and non-nutrients (polyphenolics) have mainly cause several illnesses, especially in children and women worldwide. World organizations have focused great efforts to address these shortcomings and improve the health of the populations. Grape must, or commonly known as grape must juice, becomes a valued ingredient with nutritional and chemical qualities already recognized. Four portuguese grapevine must (Touriga Nacional; Touriga Franca; Tinta Roriz and Vinha Velha) were analysed and results of phytochemical screening revealed that Touriga Nacional grape must contains a number of medicinally active secondary metabolites, with highest total phenolic and flavonoids contents (325.2 mg GAE/L and 218.3 mg CE/L, respectively). In contrast, Tinta Roriz exhibited the lowest values (144.4 mg GAE/L and 18.3 mg CE/L, respectively). Natural pigments were also investigated, with significantly different levels of anthocyanins in all four portuguese grapevine must: Touriga Nacional (23%), Touriga Franca (63%), Tinta Roriz (70%), and Vinha Velha (19%). Apart from the sensory attributes that grape must can impart in commercial flours, the presence of non-nutrient compounds (polyphenols) is an asset in the development of new functional foods, namely in flours for infant formulations, preteens, teens, adult and athletes.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha, A.F., Sousa, C., Brenha, J., Sampaio, R. 2021. Flour fortification with grape must for nutritional and health benefits. International Academic Research Journal of Internal Medicine & Public Health, 2(4), 45-53. DOI: 10.47310/iarjimph.2021.v02i04.010. ISSN: 2709-3301. ISSN online: 2709-331X.pt_PT
dc.identifier.doi10.47310/iarjimph.2021.v02i04.010.pt_PT
dc.identifier.issn2709-3301
dc.identifier.urihttp://hdl.handle.net/10284/10257
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherA Unit of IARCON International LLPpt_PT
dc.relation.publisherversionhttps://www.iarconsortium.org/journal-info/iarjimphpt_PT
dc.subjectPortuguese grapevine mustpt_PT
dc.subjectPhenolicspt_PT
dc.subjectNatural colorantspt_PT
dc.subjectSugar contentpt_PT
dc.subjectFunctional ingredientpt_PT
dc.subjectFlour fortificationpt_PT
dc.titleFlour fortification with grape must for nutritional and health benefitspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage53pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage45pt_PT
oaire.citation.titleInternational Academic Research Journal of Internal Medicine & Public Healthpt_PT
oaire.citation.volume2pt_PT
person.familyNameMendes Ferreira da Vinha
person.familyNameSilva
person.givenNameAna Cristina
person.givenNameCarla
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-id2E1D-05DF-E0DB
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0001-6467-4766
person.identifier.ridD-8159-2013
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication741eff47-ffdf-4a5f-b763-3ada0062b1b8
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Flour Fortification With Grape Must for Nutritional_AFVinha_2021.pdf
Size:
860.75 KB
Format:
Adobe Portable Document Format
Download

Collections

CEBIMED - Papers/ Artigos Científicos