Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated....

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Autores: Sousa,Eldina Castro, Uchôa-Thomaz,Ana Maria Athayde, Carioca,José Osvaldo Beserra, Morais,Selene Maia de, Lima,Alessandro de, Martins,Clécio Galvão, Alexandrino,Cristiane Duarte, Ferreira,Pablito Augusto Travassos, Rodrigues,Ana Livya Moreira, Rodrigues,Suliane Praciano, Silva,Jurandy do Nascimento, Rodrigues,Larissa Lages
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2014
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612014000100020
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100020
Access Level:acceso abierto
Palabra clave:grape pomace
chemical composition
minerals
bioactive compounds
microbiological quality
Artemia salina sp
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spelling Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazilgrape pomacechemical compositionmineralsbioactive compoundsmicrobiological qualityArtemia salina spGrape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated. The results showed that the flour obtained from these residues had below neutral pH (3.82), moisture (3.33g/100g), acidity of (0.64g of citric acid/100g), and ash (4.65 g/100g). The amount of total dietary fiber (46.17g/100g) stood out quantitatively compared to the content of carbohydrate (29.2g/100 g), protein (8.49g/100g), and lipids (8.16g/100g). The total energy was 224Kcal/100g. With regard to the compounds with functional properties, higher values of insoluble fiber 79% (36.4 g/100 g); vitamin C (26.25 mg of acid ascorbic/100g), and anthocyanins (131mg/100g) were found. The minerals iron, potassium, zinc, manganese, and calcium were present in higher concentrations. There were no significant copper values. The results showed that the grape residues are an important source of nutrients and compounds with functional properties suggesting that they can be incorporated as an ingredient in the diet and/or used as a dietary supplement aiming at health benefits. The residues did not show microbiological contamination and were considered nontoxic.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100020Food Science and Technology v.34 n.1 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612014000100020info:eu-repo/semantics/openAccessengSousa,Eldina CastroUchôa-Thomaz,Ana Maria AthaydeCarioca,José Osvaldo BeserraMorais,Selene Maia deLima,Alessandro deMartins,Clécio GalvãoAlexandrino,Cristiane DuarteFerreira,Pablito Augusto TravassosRodrigues,Ana Livya MoreiraRodrigues,Suliane PracianoSilva,Jurandy do NascimentoRodrigues,Larissa Lages2014-04-25T00:00:00Zoai:scielo:S0101-20612014000100020Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-04-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
title Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
spellingShingle Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
Sousa,Eldina Castro
grape pomace
chemical composition
minerals
bioactive compounds
microbiological quality
Artemia salina sp
title_short Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
title_full Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
title_fullStr Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
title_full_unstemmed Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
title_sort Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
dc.creator.none.fl_str_mv Sousa,Eldina Castro
Uchôa-Thomaz,Ana Maria Athayde
Carioca,José Osvaldo Beserra
Morais,Selene Maia de
Lima,Alessandro de
Martins,Clécio Galvão
Alexandrino,Cristiane Duarte
Ferreira,Pablito Augusto Travassos
Rodrigues,Ana Livya Moreira
Rodrigues,Suliane Praciano
Silva,Jurandy do Nascimento
Rodrigues,Larissa Lages
author Sousa,Eldina Castro
author_facet Sousa,Eldina Castro
Uchôa-Thomaz,Ana Maria Athayde
Carioca,José Osvaldo Beserra
Morais,Selene Maia de
Lima,Alessandro de
Martins,Clécio Galvão
Alexandrino,Cristiane Duarte
Ferreira,Pablito Augusto Travassos
Rodrigues,Ana Livya Moreira
Rodrigues,Suliane Praciano
Silva,Jurandy do Nascimento
Rodrigues,Larissa Lages
author_role author
author2 Uchôa-Thomaz,Ana Maria Athayde
Carioca,José Osvaldo Beserra
Morais,Selene Maia de
Lima,Alessandro de
Martins,Clécio Galvão
Alexandrino,Cristiane Duarte
Ferreira,Pablito Augusto Travassos
Rodrigues,Ana Livya Moreira
Rodrigues,Suliane Praciano
Silva,Jurandy do Nascimento
Rodrigues,Larissa Lages
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.subject.por.fl_str_mv grape pomace
chemical composition
minerals
bioactive compounds
microbiological quality
Artemia salina sp
topic grape pomace
chemical composition
minerals
bioactive compounds
microbiological quality
Artemia salina sp
description Grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated. The results showed that the flour obtained from these residues had below neutral pH (3.82), moisture (3.33g/100g), acidity of (0.64g of citric acid/100g), and ash (4.65 g/100g). The amount of total dietary fiber (46.17g/100g) stood out quantitatively compared to the content of carbohydrate (29.2g/100 g), protein (8.49g/100g), and lipids (8.16g/100g). The total energy was 224Kcal/100g. With regard to the compounds with functional properties, higher values of insoluble fiber 79% (36.4 g/100 g); vitamin C (26.25 mg of acid ascorbic/100g), and anthocyanins (131mg/100g) were found. The minerals iron, potassium, zinc, manganese, and calcium were present in higher concentrations. There were no significant copper values. The results showed that the grape residues are an important source of nutrients and compounds with functional properties suggesting that they can be incorporated as an ingredient in the diet and/or used as a dietary supplement aiming at health benefits. The residues did not show microbiological contamination and were considered nontoxic.
publishDate 2014
dc.date.none.fl_str_mv 2014-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612014000100020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.1 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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score 15.228081

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