Details

Autor(en) / Beteiligte

• Souza, Euzélia Lima
• Nascimento, Talita Sousa
• Magalhães, Camila Miranda
• Barreto, Gabriele de Abreu
• Leal, Ingrid Lessa
• Anjos, Jeancarlo Pereira dos
• Machado, Bruna Aparecida Souza

Titel

Development and Characterization of Powdered Antioxidant Compounds Made from Shiraz

Ist Teil von

• TheScientificWorld, 2022-04, Vol.2022

Ort / Verlag

Hindawi Limited

Erscheinungsjahr

2022

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Grapevine (Vitis vinifera L.) is a plant containing many phenolic compounds, mostly distributed in the peel, pulp, and seeds. This study evaluates the centesimal composition and bioactive compounds in Shiraz grape (Vitis vinifera) peels using spectrophotometric and UHPLC techniques and develops different formulations of compound powders from the peels and arrowroot using conventional drying technology. The results demonstrate that Shiraz grape skin contains significant amounts of insoluble fiber (15.3%), phenolics (157.09±6.96-149.11±9.27mg GAEg[sup.-1]), and flavonoids (0.75±0.50-2.00±0.50mg QEg[sup.-1]), with excellent antioxidant capacity observed in the alcoholic extracts. The phenolic content in the developed powdered compounds ranged from 128.32 to 139.70mg GAEg[sup.-1]. In general, the compounds showed good antioxidant capacity (IC50=0.17 to 0.19μ gmL[sup.-1]). According to the chromatographic evaluation, it was possible to quantify gallic acid, catechin, and epicatechin, the latter of which was found in the largest quantities in the six formulations. The EV5 formulation was the most efficient in terms of phenolic compounds and protein amounts. This formulation's composition and low cost could make it viable for use in the food industry.