Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products
Abstract Portuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds 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 pr...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2023-08-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100422&tlng=en |
| _version_ | 1827874632990982144 |
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| author | Ana Ferreira da Vinha Carla Sousa e Silva Gonçalo de Magalhães e Sousa Carla Guimarães Moutinho João Brenha Ricardo Sampaio |
| author_facet | Ana Ferreira da Vinha Carla Sousa e Silva Gonçalo de Magalhães e Sousa Carla Guimarães Moutinho João Brenha Ricardo Sampaio |
| author_sort | Ana Ferreira da Vinha |
| collection | DOAJ |
| description | Abstract Portuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds 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. |
| first_indexed | 2024-03-12T16:55:36Z |
| format | Article |
| id | doaj.art-60e936666d07413a977c6f92010cdd16 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-03-12T16:55:36Z |
| publishDate | 2023-08-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-60e936666d07413a977c6f92010cdd162023-08-08T07:43:24ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232023-08-012610.1590/1981-6723.02023Nutraceuticals based on Portuguese grape pomaces as a potential additive in food productsAna Ferreira da Vinhahttps://orcid.org/0000-0002-6116-9593Carla Sousa e SilvaGonçalo de Magalhães e SousaCarla Guimarães MoutinhoJoão BrenhaRicardo SampaioAbstract Portuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100422&tlng=enVitis vinifera L.Autochthonous grape pomacesNutritional compositionPolyphenolsHPLCAntioxidant activityFood additives |
| spellingShingle | Ana Ferreira da Vinha Carla Sousa e Silva Gonçalo de Magalhães e Sousa Carla Guimarães Moutinho João Brenha Ricardo Sampaio Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products Brazilian Journal of Food Technology Vitis vinifera L. Autochthonous grape pomaces Nutritional composition Polyphenols HPLC Antioxidant activity Food additives |
| title | Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
| title_full | Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
| title_fullStr | Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
| title_full_unstemmed | Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
| title_short | Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products |
| title_sort | nutraceuticals based on portuguese grape pomaces as a potential additive in food products |
| topic | Vitis vinifera L. Autochthonous grape pomaces Nutritional composition Polyphenols HPLC Antioxidant activity Food additives |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100422&tlng=en |
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