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dc.contributor.authorPino García, Raquel del 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorGarcía Lomillo, Javier 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2017-01-17T11:04:41Z
dc.date.available2018-04-15T02:45:05Z
dc.date.issued2017-04
dc.identifier.urihttp://hdl.handle.net/10259/4300
dc.description.abstractThe 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 seasoningsen
dc.description.sponsorshipAutonomous Government of Castilla y León through the research project BU282U13en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofFood Chemistry. 2017, V. 221, p. 1723–1732en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectPhenolic profileen
dc.subjectQUENCHERen
dc.subjectThermal processingen
dc.subjectTotal antioxidant capacityen
dc.subjectTotal polyphenol contenten
dc.subjectWinery by-productsen
dc.titleThe effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasoningsen
dc.typeArtículoes
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2016.10.113
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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