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Campo DCValorIdioma
dc.contributor.authorFernandes, Luana-
dc.contributor.authorCasal, Susana-
dc.contributor.authorCruz, Rebeca-
dc.contributor.authorPereira, J.A.-
dc.contributor.authorRamalhosa, Elsa-
dc.date.accessioned2013-08-19T08:58:05Z-
dc.date.available2013-08-19T08:58:05Z-
dc.date.issued2013-
dc.identifier.citationFernandes, Luana; Casal, Susana; Cruz, Rebeca; Pereira, José Alberto; Ramalhosa, Elsa (2013) - Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties. Food Research International. ISSN 0963-9969. 50:1, p. 161–166por
dc.identifier.issn0963-9969-
dc.identifier.urihttp://hdl.handle.net/10198/8589-
dc.description.abstractTo increase the potential and better exploring of grape seeds that are an important wine-industrial waste, oils of ten traditional Portuguese grape varieties were evaluated in relation to their vitamin E content (tocopherols and tocotrienols), fatty acid profile, as well as, antioxidant properties. Our results showed that the grape-seed oils were a good source of γ-tocotrienol (499–1575 mg/kg), α-tocopherol (85.5–244 mg/kg) and α-tocotrienol (69–319 mg/kg). Concerning fatty acid profile, linoleic (C18:2cc), oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acids were the predominant. Grape-seed oils demonstrated to be a good source of polyunsaturated fatty acids (PUFAs) (63.64–73.53%), whereas monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) ranged between 14.19–21.29% and 11.64–14.94%, respectively. Interesting values of DPPH and ABTS radical scavenging activities were also obtained. This study demonstrated that these seeds may be reused and their oils incorporated in other food products, taking into account the compounds with positive effects on human health that are present in their composition.por
dc.description.sponsorshipPOCTEP — Programa Cooperação Transfronteiriça España–Portugal 2007–2013 através dos projeto “Mejora de la competitividad del sector agrario de Castilla y León y Norte de Portugal através de la innovación y el desarrollo de productos diferenciados de alto valor”.por
dc.language.isoengpor
dc.publisherElsevierpor
dc.rightsrestrictedAccesspor
dc.subjectGrape-seed oilspor
dc.subjectTocopherolspor
dc.subjectTocotrienolspor
dc.subjectFatty acidspor
dc.subjectAntioxidant activitypor
dc.titleSeed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant propertiespor
dc.typearticlepor
dc.peerreviewedyespor
degois.publication.firstPage161por
degois.publication.issue1por
degois.publication.lastPage166por
degois.publication.titleFood Research Internationalpor
degois.publication.volume50por
dc.identifier.doi10.1016/j.foodres.2012.10.012-
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