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Nutraceuticals based on portuguese grape pomaces as a potential additive in food products

2023-08Journal article Restricted access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorSilva, Carla Sousa e
dc.contributor.authorSousa, Gonçalo de Magalhães e
dc.contributor.authorMoutinho, Carla
dc.contributor.authorBrenha, João
dc.contributor.authorSampaio, Ricardo
dc.date.accessioned2023-08-18T09:57:46Z
dc.date.available2023-08-18T09:57:46Z
dc.date.issued2023-08
dc.description.abstractPortuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenoliccompounds that can be applied as a natural additive in several industries. In this context, the present study aimed to evaluate the nutritional composition, and the phenolic profile of two Portuguese Vitis vinifera L. grape pomaces (Touriga Nacional (red variety) and Alvarinho (white variety), and to correlate their chemical characterizations with their antioxidant activities. Strong correlations were observed between the presence of phenolic compounds and antioxidant activities, which enhances the application of pomace extracts in food and pharmaceutical areas. The high content of total phenolic compounds (25 - 41 g/ kg dry extract) and of flavonoids (9.2 - 18 g/ kg dry extract) found in both samples make these pomaces excellent candidates as food additives in food products, as well as antioxidant agents, such as natural dyes. Some polyphenols were identified by High Performance Liquid Chromatography (HPLC), being rutin and catequin the highest compounds found in red grape pomace (Touriga Nacional) while quercetin was only quantified in white grape pomace (Alvarinho). Cis-resveratrol was quantified in both grape pomace, which opens horizons for its use since this compound has considerable chemopreventive effects in the three main gains of carcinogenesis. As expected, the anthocyanin content was significantly higher in red grape pomace (37 g/ kg dry extract), emphasizing its interest as a natural food additive. Based on the findings, it is possible to conclude that these by-products have additional value, making them potentially useful in the food, pharmaceutical, and cosmetic industries.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha, A. F., Silva, C. S., Sousa, G. M., Moutinho, C., Brenha, J., & Sampaio, R., (2023). Nutraceuticals based on portuguese grape pomaces as a potential additive in food products. Brazilian Journal of Food Technology, 26, e2023020. https://doi.org/10.1590/1981-6723.02023pt_PT
dc.identifier.doi10.1590/1981-6723.02023pt_PT
dc.identifier.issn1981-6723
dc.identifier.urihttp://hdl.handle.net/10284/11967
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectVitis vinifera L.pt_PT
dc.subjectAutochthonous grape pomacespt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectPolyphenolspt_PT
dc.subjectHPLCpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectFood additivespt_PT
dc.titleNutraceuticals based on portuguese grape pomaces as a potential additive in food productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage10pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleBrazilian Journal of Food Technologypt_PT
oaire.citation.volume26pt_PT
person.familyNameMendes Ferreira da Vinha
person.familyNameSilva
person.familyNameMoutinho
person.givenNameAna Cristina
person.givenNameCarla
person.givenNameCarla
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-id2E1D-05DF-E0DB
person.identifier.ciencia-idB61F-F356-80C6
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0001-6467-4766
person.identifier.orcid0000-0003-1310-4696
person.identifier.ridD-8159-2013
person.identifier.ridM-7142-2013
person.identifier.scopus-author-id16064733800
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication741eff47-ffdf-4a5f-b763-3ada0062b1b8
relation.isAuthorOfPublicationcff7638e-1f33-4384-aa73-d3acc5cca5f8
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

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