Título:	BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced byfoam mat drying. Part I: Effect of drying temperature on phenoliccompounds and antioxidant activity.
Autoria:	TAVARES, I. M. de C. CASTILHOS, M. B. M. de MAURO, M. A. RAMOS, A. M. SOUZA, R. T. de GÓMEZ-ALONSO, S. GOMES, E. DA-SILVA, R. HERMOSÍN-GUTIÉRREZ, I. LAGO-VANZELA, E. S.
Afiliação:	Iasnaia Maria de Carvalho Tavares, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazil; Maurício Bonatto Machado de Castilhos, University of Minas Gerais State (UEMG), Frutal Unit, Avda. Professor Mário Palmerio, 1001, Universitário, 38200-000, Frutal, Minas Gerais, Brazil; Maria Aparecida Mauro, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazil; Afonso Mota Ramos, University of Vicosa (UFV), Avenida Peter Henry Rolfs, s/n, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil; REGINALDO TEODORO DE SOUZA, CNPUV; Sergio Gómez-Alonso, Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain; Eleni Gomes, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazil; Roberto Da-Silva, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazi; Isidro Hermosín-Gutiérrez, Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain; Ellen Silva Lago-Vanzela, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, CampusSão, José do Rio Preto, São Paulo, Brazi.
Ano de publicação:	2019
Referência:	Food Chemistry, v. 298, n. 104971, [online] 2019.
Conteúdo:	The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intensepurplish color. It was used as raw material for the production of juice and dehydrated products using foam matdrying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSnallowed the evaluation of thequantitative and qualitative changes of the main PCs (anthocyanins,flavonols and hydroxycinnamic acid de-rivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtaingrape juice allowed a greater extraction offlavonols and, mainly derivatives of hydroxycinnamic acids, whencompared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at thesame time, for the reduction of the processing time. The powdered products presented considerable con-centrations of total PCs (3?5 mg/g) and antioxidant activity (32?79 (DPPH) or 17?27 (FRAP) mg/g)
Palavras-chave:	BRS Violeta grape Juice
Digital Object Identifier:	https://doi.org/10.1016/j.foodchem.2019.124971
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPUV)