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Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products

2023Journal article Open access
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dc.contributor.authorVinha, Ana Ferreira da
dc.contributor.authorSilva, Carla Sousa e
dc.contributor.authorSousa, Gonçalo de Magalhães e
dc.contributor.authorMoutinho, Carla Guimarães
dc.contributor.authorBrenha, João
dc.contributor.authorSampaio, Ricardo
dc.date.accessioned2024-01-11T10:05:01Z
dc.date.available2024-01-11T10:05:01Z
dc.date.issued2023
dc.description.abstractPortuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied as a natural additive in several industries. In this context, the present study aimed to evaluate the nutritional composition, and the phenolic profile of two Portuguese Vitis vinifera L. grape pomaces (Touriga Nacional (red variety) and Alvarinho (white variety), and to correlate their chemical characterizations with their antioxidant activities. Strong correlations were observed between the presence of phenolic compounds and antioxidant activities, which enhances the application of pomace extracts in food and pharmaceutical areas. The high content of total phenolic compounds (25 - 41 g/ kg dry extract) and of flavonoids (9.2 - 18 g/ kg dry extract) found in both samples make these pomaces excellent candidates as food additives in food products, as well as antioxidant agents, such as natural dyes. Some polyphenols were identified by High Performance Liquid Chromatography (HPLC), being rutin and catequin the highest compounds found in red grape pomace (Touriga Nacional) while quercetin was only quantified in white grape pomace (Alvarinho). Cis-resveratrol was quantified in both grape pomace, which opens horizons for its use since this compound has considerable chemopreventive effects in the three main gains of carcinogenesis. As expected, the anthocyanin content was significantly higher in red grape pomace (37 g/ kg dry extract), emphasizing its interest as a natural food additive. Based on the findings, it is possible to conclude that these by-products have additional value, making them potentially useful in the food, pharmaceutical, and cosmetic industries.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha, Ana Ferreira da; Silva, Carla Sousa e; Sousa, Gonçalo de Magalhães e; Moutinho, Carla Guimarães; Brenha, João; Sampaio, Ricardo (2023). Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products. Brazilian Journal of Food Technology. ISSN 1516-7275. 26, p 1-10pt_PT
dc.identifier.doi10.1590/1981-6723.02023pt_PT
dc.identifier.eissn1981-6723
dc.identifier.issn1516-7275
dc.identifier.urihttp://hdl.handle.net/10198/29168
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto de Tecnologia de Alimentospt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectVitis vinifera L.pt_PT
dc.subjectAutochthonous grape pomacespt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectPolyphenols; HPLCpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectFood additivespt_PT
dc.titleNutraceuticals based on Portuguese grape pomaces as a potential additive in food productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage10pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleBrazilian Journal of Food Technologypt_PT
oaire.citation.volume26pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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