dc.creator | Jara Palacios, Mª José | es |
dc.creator | Gonçalves, Sandra | es |
dc.creator | Hernanz Vila, María Dolores | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.creator | Romano, Anabela | es |
dc.date.accessioned | 2024-01-17T10:58:46Z | |
dc.date.available | 2024-01-17T10:58:46Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Jara Palacios, M.J., Gonçalves, S., Hernanz Vila, M.D., Heredia Mira, F.J. y Romano, A. (2018). Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts. Food Research International, 109, 433-439. https://doi.org/10.1016/j.foodres.2018.04.060. | |
dc.identifier.issn | 0963-9969 | es |
dc.identifier.uri | https://hdl.handle.net/11441/153500 | |
dc.description.abstract | The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant
activity of different white winemaking byproducts extracts (grape pomace and its parts:
seeds, skins and stems) was evaluated. Fourteen individual phenolic compounds were
evaluated by UHPLC. The antioxidant activity was measured by DPPH and ORAC
assays. Differences on phenolic profile and antioxidant activity were observed
depending on the digestion phase, the type of byproduct, the phenolic group and the
antioxidant activity method. In general, digestion had a reducing effect on TPC and
antioxidant activity; however, ORAC values of seed and stem extracts increased after
digestion and some recovery indexes of the phenolic groups were very high. Results
indicate that extracts from white winemaking byproducts are a reliable source of
bioaccessible antioxidant compounds, which could be used as functional food
ingredients. | es |
dc.format | application/pdf | es |
dc.format.extent | 7 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Research International, 109, 433-439. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Winemaking byproducts | es |
dc.subject | Phenolic compounds | es |
dc.subject | In vitro gastrointestinal digestion | es |
dc.subject | Antioxidant activity | es |
dc.title | Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Química Analítica | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | AGL2014-58486-C2-2-R | es |
dc.relation.publisherversion | 10.1016/j.foodres.2018.04.060 | es |
dc.identifier.doi | 10.1016/j.foodres.2018.04.060 | es |
dc.journaltitle | Food Research International | es |
dc.publication.volumen | 109 | es |
dc.publication.initialPage | 433 | es |
dc.publication.endPage | 439 | es |
dc.contributor.funder | Ministerio de Economía y Competitividad (MINECO). España | es |