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dc.contributor.authorCAMARGO, A. C. dept_BR
dc.contributor.authorREGITANO-D’ARCE, M. A. B.pt_BR
dc.contributor.authorBIASOTO, A. C. T.pt_BR
dc.contributor.authorSHAHIDI, F.pt_BR
dc.date.accessioned2017-01-30T11:11:11Zpt_BR
dc.date.available2017-01-30T11:11:11Zpt_BR
dc.date.created2017-01-30pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationFood Chemistry, v. 212, p. 395-402, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1062143pt_BR
dc.descriptionPhenolics in food and agricultural processing by-products exist in the soluble and insoluble-bound forms. The ability of selected enzymes in improving the extraction of insoluble-bound phenolics from the starting material (experiment I) or the residues containing insoluble-bound phenolics (experiment II) were evaluated. Pronase and Viscozyme improved the extraction of insoluble-bound phenolics as evaluated by total phenolic content, antioxidant potential as determined by ABTS and DPPH assays, and hydroxyl radical scavenging capacity, reducing power as well as evaluation of inhibition of alpha-glucosidase and lipase activities. Viscozyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase treatment. Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but not with Pronase treatment. Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of phenolics from winemaking by-products as functional food ingredients and/or supplements.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectHPLCpt_BR
dc.subjectFlavonóidespt_BR
dc.subjectSubproduto de vinificaçãopt_BR
dc.subjectProcessamento de alimentopt_BR
dc.titleEnzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-04-25T11:11:11Zpt_BR
dc.subject.thesagroEnzimapt_BR
dc.subject.thesagroTecnologia de alimentopt_BR
dc.subject.thesagroComposto Fenólicopt_BR
dc.subject.nalthesaurusPhenolic acidspt_BR
dc.subject.nalthesaurusFlavonoidspt_BR
riaa.ainfo.id1062143pt_BR
riaa.ainfo.lastupdate2017-04-25pt_BR
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2016.05.047pt_BR
dc.contributor.institutionADRIANO COSTA DE CAMARGO, Department of Biochemistry, Memorial University of Newfoundland, Canada; MARISA APARECIDA BISMARA REGITANO-D’ARCE, ESALQ; ALINE TELLES BIASOTO MARQUES, CPATSA; FEREIDOON SHAHIDI, Department of Biochemistry, Memorial University of Newfoundland, Canada.pt_BR
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