Tags

Type your tag names separated by a space and hit enter

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
Food Res Int. 2019 02; 116:190-199.FR

Abstract

The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-ols and proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids, which have important claims to health benefits from biological activities.

Authors+Show Affiliations

São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: carolinaolivati@gmail.com.São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: yaranishy@gmail.com.Brazilian Agricultural Research Corporation Grape and Wine - Jales, Via Acesso Euphly s/n, 15.700-000 Jales, São Paulo, Brazil. Electronic address: reginaldo.souza@embrapa.br.São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: natalia.soares-janzantti@unesp.br.São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: maria.mauro@unesp.br.São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: eleni.gomes@unesp.br.Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain. Electronic address: isidro.hermosin@uclm.es.São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: roberto.silva@unesp.br.São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: ellen.sl.vanzela@unesp.br.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

30716936

Citation

Olivati, Carolina, et al. "Effect of the Pre-treatment and the Drying Process On the Phenolic Composition of Raisins Produced With a Seedless Brazilian Grape Cultivar." Food Research International (Ottawa, Ont.), vol. 116, 2019, pp. 190-199.
Olivati C, de Oliveira Nishiyama YP, de Souza RT, et al. Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar. Food Res Int. 2019;116:190-199.
Olivati, C., de Oliveira Nishiyama, Y. P., de Souza, R. T., Janzantti, N. S., Mauro, M. A., Gomes, E., Hermosín-Gutiérrez, I., da Silva, R., & Lago-Vanzela, E. S. (2019). Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar. Food Research International (Ottawa, Ont.), 116, 190-199. https://doi.org/10.1016/j.foodres.2018.08.012
Olivati C, et al. Effect of the Pre-treatment and the Drying Process On the Phenolic Composition of Raisins Produced With a Seedless Brazilian Grape Cultivar. Food Res Int. 2019;116:190-199. PubMed PMID: 30716936.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar. AU - Olivati,Carolina, AU - de Oliveira Nishiyama,Yara Paula, AU - de Souza,Reginaldo Teodoro, AU - Janzantti,Natália Soares, AU - Mauro,Maria Aparecida, AU - Gomes,Eleni, AU - Hermosín-Gutiérrez,Isidro, AU - da Silva,Roberto, AU - Lago-Vanzela,Ellen Silva, Y1 - 2018/08/03/ PY - 2018/05/23/received PY - 2018/07/30/revised PY - 2018/08/02/accepted PY - 2019/2/6/entrez PY - 2019/2/6/pubmed PY - 2020/2/8/medline KW - (+)-catechin (PubChem CID: 9064) KW - Anthocyanins KW - BRS Morena KW - Drying KW - Flavonoids KW - GRP, 2-S-glutationil-trans-caftaric (PubChem CID: 71308212) KW - HPLC-DAD-ESI-MS(n) KW - Phenolic composition KW - Proanthocyanidins KW - Raisins KW - malvidin 3-glucoside (PubChem CID: 443652) KW - myricetin 3-glucoside (PubChem CID: 44259426) KW - procyanidin B1(PubChem CID: 11250133) KW - quercetin 3-glucuronide (PubChem CID: 11655911) KW - trans-caftaric acid (PubChem CID: 6440397) KW - trans-piceid (PubChem CID: 5281718) KW - vitisin A (PubChem CID: 16131430) KW - vitisin B (PubChem CID: 16138152) SP - 190 EP - 199 JF - Food research international (Ottawa, Ont.) JO - Food Res. Int. VL - 116 N2 - The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-ols and proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids, which have important claims to health benefits from biological activities. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30716936/Effect_of_the_pre_treatment_and_the_drying_process_on_the_phenolic_composition_of_raisins_produced_with_a_seedless_Brazilian_grape_cultivar_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(18)30618-5 DB - PRIME DP - Unbound Medicine ER -