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http://hdl.handle.net/2445/179819
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DC Field | Value | Language |
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dc.contributor.author | Riquelme, Sebastián | - |
dc.contributor.author | Saéz, Vania | - |
dc.contributor.author | Escobar Avello, Danilo | - |
dc.contributor.author | Vergara, C. | - |
dc.contributor.author | Fuentealba, Cecilia | - |
dc.contributor.author | Bustamante, Luis | - |
dc.contributor.author | von Baer, D. | - |
dc.contributor.author | Jara, Paola | - |
dc.contributor.author | Lamperti, Liliana | - |
dc.contributor.author | Mardones, Claudia | - |
dc.date.accessioned | 2021-09-02T06:17:56Z | - |
dc.date.available | 2021-09-02T06:17:56Z | - |
dc.date.issued | 2019-06 | - |
dc.identifier.issn | 0717-9324 | - |
dc.identifier.uri | http://hdl.handle.net/2445/179819 | - |
dc.description.abstract | Dietary supplements have become the key to complement deficiencies in the occidental diet and therefore to reduce the incidence of oxidative stress related diseases. A bench-scale extraction procedure was studied to obtain a valuable product rich in phenolic compounds and antioxidant capacity from Pinot Noir grape cane enhanced by storage. Extraction solvent, cane-size, solid:liquid ratio, temperature, and extraction time, were systematically evaluated in order to obtain a natural functional product. Complete chemical characterization of a Pinot Noir grape cane extract produced under bench scale process is presented for the first time. Phenolic profiles of the extracts were characterized by HPLC-PDA-MS/MS and minerals by ICP-OES. Proteins, carbohydrates and lignins were also evaluated. The main phenolic compounds in the final product were stilbenoids, flavan-3-ols, procyanidins, and flavonols, with 6.53%, 4.84%, 2.11%, and 0.25%, respectively on a dry matter basis. Other chemical constituents were carbohydrates (27%), minerals (1%) and lignins (38.7%). The antioxidant capacity of the product was demonstrated using chemical assays (TEACABTS/CUPRAC and ORAC-FL) and endothelial cells model. The extract produced under the described bench scale process using grape cane enhanced by storage have a chemical composition and protecting capacities to be used in functional foods industry. | - |
dc.format.extent | 7 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Sociedad Chilena de Química | - |
dc.relation.isformatof | Reproducció del document publicat a: https://doi.org/10.4067/S0717-97072019000204414 | - |
dc.relation.ispartof | Journal of the Chilean Chemical Society, 2019, vol. 64, num. 2, p. 4414-4420 | - |
dc.relation.uri | https://doi.org/10.4067/S0717-97072019000204414 | - |
dc.rights | cc-by-nc (c) Sociedad Chilena de Química, 2019 | - |
dc.rights.uri | https://creativecommons.org/licenses/by-nc/4.0/ | - |
dc.source | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) | - |
dc.subject.classification | Raïms | - |
dc.subject.classification | Antioxidants | - |
dc.subject.classification | Fenols | - |
dc.subject.other | Grapes | - |
dc.subject.other | Antioxidants | - |
dc.subject.other | Phenols | - |
dc.title | Bench-scale extraction of stilbenoids and other phenolics from stored grape canes (Vitis vinifera): Optimization process, chemical characterization, and potential protection against oxidative damage | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/publishedVersion | - |
dc.identifier.idgrec | 713214 | - |
dc.date.updated | 2021-09-02T06:17:56Z | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | - |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
Files in This Item:
File | Description | Size | Format | |
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713214.pdf | 2.82 MB | Adobe PDF | View/Open |
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