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oai:riubu.ubu.es:10259/43002022-04-29T12:02:46Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2516col_10259_4293col_10259.4_2517

Pino García, Raquel del 448 500 González San José, Mª Luisa 258 500 Rivero Pérez, Maria Dolores 473 500 García Lomillo, Javier 207 500 Muñiz Rodríguez, Pilar 380 500 2017-01-17T11:04:41Z 2018-04-15T02:45:05Z 2017-04 http://hdl.handle.net/10259/4300 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 Autonomous Government of Castilla y León through the research project BU282U13 application/pdf eng Elsevier Food Chemistry. 2017, V. 221, p. 1723–1732 http://dx.doi.org/10.1016/j.foodchem.2016.10.113 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Phenolic profile QUENCHER Thermal processing Total antioxidant capacity Total polyphenol content Winery by-products Food Biochemistry Molecular biology Alimentos Bioquímica Biología molecular The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion TEXT Pino-FC_2017.pdf.txt Pino-FC_2017.pdf.txt Extracted text text/plain 0 https://riubu.ubu.es/bitstream/10259/4300/8/Pino-FC_2017.pdf.txt d41d8cd98f00b204e9800998ecf8427e MD5 8 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/4300/7/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 7 THUMBNAIL Pino-FC_2017.pdf.jpg Pino-FC_2017.pdf.jpg IM Thumbnail image/jpeg 3951 https://riubu.ubu.es/bitstream/10259/4300/6/Pino-FC_2017.pdf.jpg 30e181fd765f05d101145b59831045e5 MD5 6 ORIGINAL Pino-FC_2017.pdf Pino-FC_2017.pdf application/pdf 599288 https://riubu.ubu.es/bitstream/10259/4300/1/Pino-FC_2017.pdf bd434a72e59074d59b9bd0535b255ccc MD5 1 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/4300/5/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 5 10259/4300 oai:riubu.ubu.es:10259/4300 2022-04-29 14:02:46.466 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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