Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.

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dc.contributorCarolina Olivati, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Yara Paula de Oliveira Nishiyama, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazi; REGINALDO TEODORO DE SOUZA, CNPUV; Natália Soares Janzantti, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Maria Aparecida Mauro, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, BraziL; Eleni Gomes, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil; Isidro Hermosín-Gutiérrez, Universidad de Castilla-La Mancha, Instituto Regional de Investigación Cientí fi ca Aplicada, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Roberto da Silva, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil; Ellen Silva Lago-Vanzela, S ã o Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus S ã o José do Rio Preto, Rua Cristóv ã o Colombo n° 2265, 15054-000 S ã o José do Rio Preto, S ã o Paulo, Brazil.
dc.creatorOLIVATI, C.
dc.creatorNISHIYAMA, Y. P. de O.
dc.creatorSOUZA, R. T. de
dc.creatorJANZANTTI, N. S.
dc.creatorMAURO, M. A.
dc.creatorGOMES, E.
dc.creatorHERMOSÍN-GUTIÉRREZ, I.
dc.creatorSILVA, R. da
dc.creatorLAGO-VANZELA
dc.date2020-01-06T18:08:04Z
dc.date2020-01-06T18:08:04Z
dc.date2019-01-08
dc.date2018
dc.date2020-01-06T18:08:04Z
dc.date.accessioned2026-07-07T11:28:17Z
dc.descriptionThe grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-olsand proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids,which have important claims to health benefits from biological activities. Keywords: Raisins BRS Morena Drying Phenolic composition Anthocyanins Proanthocyanidins Flavonoids HPLC-DAD-ESI-MSn
dc.identifierFood Research International, [online], 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1103334
dc.identifier.urihttp://hdl.handle.net/123456789/509160
dc.languageeng
dc.rightsopenAccess
dc.subjectBRS Morena
dc.subjectPhenolic composition
dc.subjectHPLC-DAD-ESI-MS
dc.subjectBioactive phenolic compounds
dc.subjectFlavonóides
dc.subjectUva
dc.subjectRaisins
dc.subjectDrying
dc.subjectAnthocyanins
dc.subjectFlavonoids
dc.subjectGrapes
dc.titleEffect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
dc.typeArtigo de periódico

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