The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and fl...

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Detalhes bibliográficos
Autores: Pino García, Raquel del, González San José, Mª Luisa, Rivero Pérez, Maria Dolores, García Lomillo, Javier, Muñiz Rodríguez, Pilar
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Recursos:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/4300
Acesso em linha:http://hdl.handle.net/10259/4300
Access Level:acceso abierto
Palavra-chave:Phenolic profile
QUENCHER
Thermal processing
Total antioxidant capacity
Total polyphenol content
Winery by-products
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
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spelling The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasoningsPino García, Raquel delGonzález San José, Mª LuisaRivero Pérez, Maria DoloresGarcía Lomillo, JavierMuñiz Rodríguez, PilarPhenolic profileQUENCHERThermal processingTotal antioxidant capacityTotal polyphenol contentWinery by-productsFoodBiochemistryMolecular biologyAlimentosBioquímicaBiología molecularThe impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan- 3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: 29.4%; W-S: 28.0%; Sd-S: 5.78%), although heating affected positively the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPSderived extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion, there is little evidence against submitting RWPSs to thermal processing, as heating affects differently each type of phenolic compound and does not induce very severe TAC decreases in these seasoningsAutonomous Government of Castilla y León through the research project BU282U13Elsevier201720182017info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10259/4300reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésFood Chemistry. 2017, V. 221, p. 1723–1732http://dx.doi.org/10.1016/j.foodchem.2016.10.113Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/43002026-05-28T07:56:11Z
dc.title.none.fl_str_mv The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
title The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
spellingShingle The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
Pino García, Raquel del
Phenolic profile
QUENCHER
Thermal processing
Total antioxidant capacity
Total polyphenol content
Winery by-products
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
title_short The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
title_full The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
title_fullStr The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
title_full_unstemmed The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
title_sort The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
dc.creator.none.fl_str_mv Pino García, Raquel del
González San José, Mª Luisa
Rivero Pérez, Maria Dolores
García Lomillo, Javier
Muñiz Rodríguez, Pilar
author Pino García, Raquel del
author_facet Pino García, Raquel del
González San José, Mª Luisa
Rivero Pérez, Maria Dolores
García Lomillo, Javier
Muñiz Rodríguez, Pilar
author_role author
author2 González San José, Mª Luisa
Rivero Pérez, Maria Dolores
García Lomillo, Javier
Muñiz Rodríguez, Pilar
author2_role author
author
author
author
dc.subject.none.fl_str_mv Phenolic profile
QUENCHER
Thermal processing
Total antioxidant capacity
Total polyphenol content
Winery by-products
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
topic Phenolic profile
QUENCHER
Thermal processing
Total antioxidant capacity
Total polyphenol content
Winery by-products
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
description The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan- 3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: 29.4%; W-S: 28.0%; Sd-S: 5.78%), although heating affected positively the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPSderived extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion, there is little evidence against submitting RWPSs to thermal processing, as heating affects differently each type of phenolic compound and does not induce very severe TAC decreases in these seasonings
publishDate 2017
dc.date.none.fl_str_mv 2017
2017
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/4300
url http://hdl.handle.net/10259/4300
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Chemistry. 2017, V. 221, p. 1723–1732
http://dx.doi.org/10.1016/j.foodchem.2016.10.113
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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