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Publication
Bagaço de uva como aditivo natural em carne suína
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 38387 | 3.58 MB | Adobe PDF |
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Advisor(s)
Abstract(s)
Introdução: Os subprodutos da indústria vitivinícola nacional, embora subvalorizados, constituem uma fonte de compostos bioativos, potenciando-os como aditivos naturais. Reduzir a perda e o desperdício de alimentos é um dos grandes desafios para a reciclagem de recursos naturais e para o avanço de sistemas alimentares sustentáveis. Por outro lado, a segurança alimentar está associada com a promoção da saúde pública, e as necessidades proteicas ideais são um tema de grande interesse para atletas de alta competição. A carne súna é uma excelente fonte de nutrientes e é um tipo de carne que quando consumida sem processamento industrial pode fazer parte de uma dieta saudável.
Objetivo: Avaliar o perfil fenólico e quantificar o teor de fenólicos, flavonoides e antocianinas totais de dois bagaços de castas portuguesas (Touriga Nacional e Alvarinho), potenciando-os como aditivos naturais e/ingredientes funcionais em carne suína.
Metodologia: O teor de compostos bioativos foram obtidos através de determinações colorimétricas e, para a avaliação do perfil fenólico recorreu-se à cromatografia líquida de alta resolução em fase reversa, acoplado com detetor de díodos (RP-HPLC-DAD).
Resultados: Os bagaços apresentaram teores elevados de fenólicos e flavonoides totais (25-41 mg EAG/ g e 9,2-18 mg EC/ g, respetivamente). O teor de antocianinas foi evidenciado no bagaço de uva tinta (37 mg/ g), bem como a presença dos ácidos vanílico e siríngico. A quercetina foi encontrada apenas na casta branca, reforçando o seu potencial como aditivo, uma vez que este flavonoide apresenta propriedades antioxidantes, antinflamatórias, antidiabéticas e antimicrobianas.
Conclusão: A presença de compostos bioativos nos bagaços comprovam a importância do reaproveitamento destes subprodutos, evidenciando-os como potenciais ingrediente e/ou aditivos naturais em carnes suínas.
Introduction: The byproducts of the national wine industry, although undervalued, constitute a source of bioactive compounds, enhancing them as natural additives. Reducing food loss and waste is one of the great challenges for recycling natural resources and advancing sustainable food systems. On the other hand, food safety is associated with the promotion of public health, and optimal protein requirements are a topic of great interest to top-level athletes. Pork meat is an excellent source of nutrients and it is a kind of meat that, when consumed without industrial processing, can be part of a healthy diet. Objective: Evaluation of the phenolic profile and quantification of the total content of phenolics, flavonoids and anthocyanins of two pomaces from Portuguese grape varieties (Touriga Nacional and Alvarinho), enhancing them as natural additive and/or functional ingredient in pork meat. Methodology: Bioactive compounds quantification were obtained through colorimetric analysis and, for the phenolic profile, a reversed-phase high performance liquid chromatography coupled with a diode detector (RP-HPLC-DAD) was used. Results: Both pomaces showed high levels of phenolics and total flavonoids (25-41 mg GAE/ g and 9.2-18 mg CE/ g, respectively). As expected, the anthocyanin content was evidenced in the red grape pomace (37 mg/ g), as well as the presence of vanillic and syringic acids. Quercetin was found only in white grape varieties, reinforcing the interest of white grape byproducts, since this flavonoid possess antioxidant, anti-inflammatory, antidiabetic and antimicrobial properties. Conclusion: The presence of nutrients and bioactive compounds in grape pomaces proves the importance of being reutilize, as a low-cost raw material, as well as a valuable ingredient and/or additive, proving to be an advantage in their incorporation in pork meat products.
Introduction: The byproducts of the national wine industry, although undervalued, constitute a source of bioactive compounds, enhancing them as natural additives. Reducing food loss and waste is one of the great challenges for recycling natural resources and advancing sustainable food systems. On the other hand, food safety is associated with the promotion of public health, and optimal protein requirements are a topic of great interest to top-level athletes. Pork meat is an excellent source of nutrients and it is a kind of meat that, when consumed without industrial processing, can be part of a healthy diet. Objective: Evaluation of the phenolic profile and quantification of the total content of phenolics, flavonoids and anthocyanins of two pomaces from Portuguese grape varieties (Touriga Nacional and Alvarinho), enhancing them as natural additive and/or functional ingredient in pork meat. Methodology: Bioactive compounds quantification were obtained through colorimetric analysis and, for the phenolic profile, a reversed-phase high performance liquid chromatography coupled with a diode detector (RP-HPLC-DAD) was used. Results: Both pomaces showed high levels of phenolics and total flavonoids (25-41 mg GAE/ g and 9.2-18 mg CE/ g, respectively). As expected, the anthocyanin content was evidenced in the red grape pomace (37 mg/ g), as well as the presence of vanillic and syringic acids. Quercetin was found only in white grape varieties, reinforcing the interest of white grape byproducts, since this flavonoid possess antioxidant, anti-inflammatory, antidiabetic and antimicrobial properties. Conclusion: The presence of nutrients and bioactive compounds in grape pomaces proves the importance of being reutilize, as a low-cost raw material, as well as a valuable ingredient and/or additive, proving to be an advantage in their incorporation in pork meat products.
Description
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciado em Ciências da Nutrição
Keywords
Subprodutos Touriga nacional Alvarinho Compostos bioativos Perfil fenólico Aditivo natural By-products Bioactive compounds Phenolic profile Natural additives