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Título : The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
Autor : Pino García, Raquel del
González San José, Mª Luisa
Rivero Pérez, Maria Dolores
García Lomillo, Javier
Muñiz Rodríguez, Pilar
Publicado en: Food Chemistry. 2017, V. 221, p. 1723–1732
Editorial : Elsevier
Fecha de publicación : abr-2017
Fecha de disponibilidad: 15-abr-2018
Resumen : The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan- 3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: 29.4%; W-S: 28.0%; Sd-S: 5.78%), although heating affected positively the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPSderived extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion, there is little evidence against submitting RWPSs to thermal processing, as heating affects differently each type of phenolic compound and does not induce very severe TAC decreases in these seasonings
Palabras clave: Phenolic profile
QUENCHER
Thermal processing
Total antioxidant capacity
Total polyphenol content
Winery by-products
URI : http://hdl.handle.net/10259/4300
Versión del editor: http://dx.doi.org/10.1016/j.foodchem.2016.10.113
Aparece en las colecciones: Artículos BBT
Artículos TECNOFOOD

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