RT info:eu-repo/semantics/article
T1 The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
A1 Pino García, Raquel del
A1 González San José, Mª Luisa
A1 Rivero Pérez, Maria Dolores
A1 García Lomillo, Javier
A1 Muñiz Rodríguez, Pilar
K1 Phenolic profile
K1 QUENCHER
K1 Thermal processing
K1 Total antioxidant capacity
K1 Total polyphenol content
K1 Winery by-products
K1 Food
K1 Biochemistry
K1 Molecular biology
K1 Alimentos
K1 Bioquímica
K1 Biología molecular
AB The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered redwine 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 identifiedin Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heaton the total phenolic contents (Sk-S:  29.4%; W-S:  28.0%; Sd-S:  5.78%), although heating affected positivelythe phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPSderivedextracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions weredetected 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 differentlyeach type of phenolic compound and does not induce very severe TAC decreases in these seasonings
PB Elsevier
YR 2017
FD 2017-04
LK http://hdl.handle.net/10259/4300
UL http://hdl.handle.net/10259/4300
LA eng
NO AutonomousGovernment of Castilla y León through the research project BU282U13
DS Repositorio Institucional de la Universidad de Burgos
RD 23-nov-2024