Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
2018
Teles, Aline Soares Cascaes | Chávez, Davy William Hidalgo | Gomes, Flávia dos Santos | Cabral, Lourdes Maria Corrêa | Tonon, Renata Valeriano
البرتغالية. Resumo O objetivo deste estudo foi avaliar o efeito da temperatura e do tempo de secagem sobre o conteúdo de compostos fenólicos totais e a capacidade antioxidante do bagaço de uva. Os dados experimentais das cinéticas de secagem foram ajustados a seis modelos matemáticos. O modelo de Page foi selecionado como o mais adequado para representar a secagem do bagaço de uva. A melhor preservação dos compostos fenólicos e da capacidade antioxidante foi observada a 60 °C, sugerindo que as temperaturas de 40 °C e 50 °C não foram suficientes para inativar a ação da enzima polifenoloxidase, sendo estas as responsáveis pela maior degradação desses compostos.
اظهر المزيد [+] اقل [-]إنجليزي. Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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