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María Mercedes FERREYRA ; Cristina Verónica DAVIES ; Andreina STEFANI ; María Cristina CAYETANO ; Liliana Mabel GERARD ; Rodrigo Francisco GONZALEZ ;Ciência e Tecnologia de Alimentos 2015, 35 3

Autor: María del Carmen SCHVAB

Fuente: http://www.redalyc.org/articulo.oa?id=395942248002


Introducción



Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil SCHVAB, María del Carmen; FERREYRA, María Mercedes; DAVIES, Cristina Verónica; STEFANI, Andreina; CAYETANO, María Cristina; GERARD, Liliana Mabel; GONZALEZ, Rodrigo Francisco Effects of orange winemaking variables on antioxidant activity and bioactive compounds Ciência e Tecnologia de Alimentos, vol.
35, núm.
3, julio-septiembre, 2015, pp.
407-413 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395942248002 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a Food Science and Technology ISSN 0101-2061 DDOI: http:--dx.doi.org-10.1590-1678-457X.6571 Effects of orange winemaking variables on antioxidant activity and bioactive compounds María del Carmen SCHVAB1*, María Mercedes FERREYRA1, Cristina Verónica DAVIES1, Andreina STEFANI1, María Cristina CAYETANO1, Liliana Mabel GERARD1, Rodrigo Francisco GONZALEZ1 Abstract Ascorbic acid, carotenoids and polyphenols stand out among the orange juice natural antioxidants.
The winemaking process affects their bioavailability and bioactivity.
Antioxidant activities (AA) were estimated in different process conditions to asses those properties.
The AA and their correlation with ascorbic acid, total phenolics and carotenoids content were calculated. The variables and levels analyzed were: pasteurized and natural must (PJ and NJ), pH 3.5 and 4.0 and fermentation temperatures at 10°C and 20°C.
Statistically significant differences (α=0.05) were found among bioactive compounds concentrations. Antioxidant compounds concentration was higher in raw material than in orange ...





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