Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.

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Main Authors: Teles,Aline Soares Cascaes, Chávez,Davy William Hidalgo, Gomes,Flávia dos Santos, Cabral,Lourdes Maria Corrêa, Tonon,Renata Valeriano
Format: Digital revista
Language:English
Published: Instituto de Tecnologia de Alimentos - ITAL 2018
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100417
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spelling oai:scielo:S1981-672320180001004172017-11-21Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during dryingTeles,Aline Soares CascaesChávez,Davy William HidalgoGomes,Flávia dos SantosCabral,Lourdes Maria CorrêaTonon,Renata Valeriano Antioxidant capacity Drying kinetics Mathematical modeling Water activity Polyphenol oxidase Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.info:eu-repo/semantics/openAccessInstituto de Tecnologia de Alimentos - ITALBrazilian Journal of Food Technology v.21 20182018-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100417en10.1590/1981-6723.5917
institution SCIELO
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country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Teles,Aline Soares Cascaes
Chávez,Davy William Hidalgo
Gomes,Flávia dos Santos
Cabral,Lourdes Maria Corrêa
Tonon,Renata Valeriano
spellingShingle Teles,Aline Soares Cascaes
Chávez,Davy William Hidalgo
Gomes,Flávia dos Santos
Cabral,Lourdes Maria Corrêa
Tonon,Renata Valeriano
Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
author_facet Teles,Aline Soares Cascaes
Chávez,Davy William Hidalgo
Gomes,Flávia dos Santos
Cabral,Lourdes Maria Corrêa
Tonon,Renata Valeriano
author_sort Teles,Aline Soares Cascaes
title Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title_short Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title_full Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title_fullStr Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title_full_unstemmed Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
title_sort effect of temperature on the degradation of bioactive compounds of pinot noir grape pomace during drying
description Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.
publisher Instituto de Tecnologia de Alimentos - ITAL
publishDate 2018
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100417
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AT gomesflaviadossantos effectoftemperatureonthedegradationofbioactivecompoundsofpinotnoirgrapepomaceduringdrying
AT cabrallourdesmariacorrea effectoftemperatureonthedegradationofbioactivecompoundsofpinotnoirgrapepomaceduringdrying
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