Publication
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)
| dc.contributor.author | Lima, Adriano Freitas | |
| dc.contributor.author | Pereira, J.A. | |
| dc.contributor.author | Baraldi, Ilton J. | |
| dc.contributor.author | Malheiro, Ricardo | |
| dc.date.accessioned | 2018-01-31T10:00:00Z | |
| dc.date.accessioned | 2018-01-31T15:40:29Z | |
| dc.date.available | 2018-01-31T10:00:00Z | |
| dc.date.available | 2018-01-31T15:40:29Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90 min) were studied for their color, pigments and volatile fraction changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both varieties, while a yellow-brownish color arose. Significant correlations were established between the loss of green color (monochromatic variable a ∗ ) and the total chlorophylls content. The main volatiles in fresh leaves [(Z)-3-hexenal, (Z)-3-hexen-1-ol, and (Z)-3-hexenyl acetate] were drastically reduced by blanching and suppressed by boiling. Other compounds like pentanal and 6-methyl-5-hepten-2 one arose from blanching and boiling. A boiling time of 60 min is adequate for the culinary process of grapevine leaves, since the product is considered edible and the pigments and volatile changes are not as drastic as observed at 75 and 90 min of boiling. | en_EN |
| dc.description.sponsorship | The authors are grateful to PRODER (Programa de Desenvolvimento Rural) for the financial support under the project ‘‘Proteção da videira contra pragas e doenças em modo de produção biológico para obtenção de vinho biológico” (n 47476). | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.citation | Lima, Adriano Freitas; Pereira, J.A.; Baraldi, Ilton; Malheiro, Ricardo (2017). Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca). Food Chemistry. ISSN 0308-8146. 221, p. 1197-1205 | en_EN |
| dc.identifier.doi | 10.1016/j.foodchem.2016.11.039 | en_EN |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/10198/15357 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.relation | INTERNATIONAL RESEARCH EXCHANGE FOR BIOMEDICAL DEVICES DESIGN AND PROTOTYPING | |
| dc.subject | Blanching | en_EN |
| dc.subject | Boiling | en_EN |
| dc.subject | Composition | en_EN |
| dc.subject | Grapevine leaves | en_EN |
| dc.subject | Volatile profile | en_EN |
| dc.title | Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) | en_EN |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | INTERNATIONAL RESEARCH EXCHANGE FOR BIOMEDICAL DEVICES DESIGN AND PROTOTYPING | |
| oaire.awardURI | info:eu-repo/grantAgreement/EC/FP7/247476/EU | |
| oaire.fundingStream | FP7 | |
| person.familyName | Pereira | |
| person.familyName | Malheiro | |
| person.givenName | José Alberto | |
| person.givenName | Ricardo | |
| person.identifier.ciencia-id | 611F-80B2-A7C1 | |
| person.identifier.orcid | 0000-0002-2260-0600 | |
| person.identifier.orcid | 0000-0002-7342-0511 | |
| person.identifier.rid | L-6798-2014 | |
| person.identifier.scopus-author-id | 57204366348 | |
| person.identifier.scopus-author-id | 25650218300 | |
| project.funder.identifier | http://doi.org/10.13039/501100008530 | |
| project.funder.name | European Commission | |
| rcaap.rights | openAccess | en_EN |
| rcaap.type | article | en_EN |
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