SciELO - Scientific Electronic Library Online

 
vol.35 número4Potencial nutricional da farinha de banana verde obtida por secagem em leito de jorroAvaliação da morfologia interna de sementes de Acca sellowiana O. Berg por meio de análise de imagens índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945

Resumo

GRUZ, Ana Paula Gil et al. Recovery of bioactive compounds from grape pomace. Rev. Bras. Frutic. [online]. 2013, vol.35, n.4, pp.1147-1157. ISSN 0100-2945.  https://doi.org/10.1590/S0100-29452013000400026.

Fruit industries are highlighted by the residue amount and especially, for its composition. Brazil thereby is consolidating as an important grape juice producer, generating a large amount of diverse residues like grape pomace, which corresponds around 20% of total fruit processed. Grape pomace is constituted by seeds and peel and presents rich and heterogeneous composition in phenolic compounds (flavonoids and non flavonoids), reason why it was employed as raw material to obtain a bioactive extract in this study. Enzymatic and ethanolic extractions were evaluated to recover these compounds as they are able for application in food products. Between the evaluated conditions in both experimental design, ethanolic extraction was more efficient for the recovery of bioactive compounds (p<0,01), which extract presented an antioxidant activity of 1.965 µmol Trolox per 100 g of grape pomace, 25% higher than the extract obtained in the better enzymatic extraction (1.580 µmol Trolox per 100 g of grape pomace).

Palavras-chave : by-products reuse; Vitis sp; phenolic compounds; antioxidants; ethanolic extraction; enzymatic extraction.

        · resumo em Português     · texto em Português     · Português ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons