Atividade antibacteriana, antioxidante e tanante de subprodutos da uva

Rotava, Rui; Zanella, Irineo; Silva, Leila Picolli da; Manfron, Melânia Palermo; Ceron, Carla S.; Alves, Sydney Hartz; Karkow, Ana Kátia; Santos, Juliano Costa dos

doi:10.1590/s0103-84782009000300051

Cited by 30 publications

(10 citation statements)

References 11 publications

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“…Plant components and extracts containing antioxidant compounds have been intensively studied for use in the food industry. The presence of phenolic compounds with antioxidant activity in grape and its by-products and extracts has been confirmed in previous studies (ABE et al, 2007;ROTAVA et al, 2009). The main phenolic compounds reported in the residue composed by the grape skin and seeds are catechins, epicatechins, and gallic acid, in addition to several other phenolic acids (LAFKA et al, 2007).…”

Section: Animal Productionsupporting

confidence: 65%

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

et al. 2017

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The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P<0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P>0.10) with dietary inclusion of oils blend. Neither the inclusion of the oil blend, nor the grape pomace had any effect (P>0.10) on the production of thiobarbituric acid reactive substances (TBARS) in the loin samples, despite the higher PUFA content in the fat of pigs fed the oil blend. Antioxidant effect of grape pomace was not possible to prove when measured by TBARS, but the increased redness of the pork from pigs fed with this ingredient suggested a possible antioxidant effect of grape pomace.

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Section: Animal Productionsupporting

confidence: 65%

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

et al. 2017

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“…Phenolic compounds extracted from defatted grape seed extract have demonstrated inhibitory effects on S. aureus and E. coli (Rotava et al, 2009). GSE showed inhibition of S. aureus after 48 h and A. hydrophila after one hour (Baydar, Sagdic, Ozkan, & Cetin, 2006).…”

Section: Grape Seed Extractmentioning

confidence: 99%

Green tea and grape seed extracts — Potential applications in food safety and quality

Perumalla

Hettiarachchy

2011

Food Research International

384

247

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“…Growth of foodborne pathogens such as Staphylococcus aureus, Salmonella sp., Escherichia coli, Listeria monocytogenes, and Campylobacter sp. were inhibited by grape seed extracts (ROTAVA et al, 2009;SHAN et al, 2011;SILVÁN et al, 2013;FILOCAMO et al, 2015). A flavan-3-ol enriched grape seed extract inhibited the growth of lactic acid bacteria such as Lactobacillus Table 2 -Agro-industrial residues as natural sources of antioxidants and antimicrobials, the main results of the study, and the technological applications of the wastes -PART II.…”

Section: Brazilian Mangomentioning

confidence: 99%

Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries

Shirahigue

Ceccato-Antonini

2020

Cienc. Rural

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Agro-industrial wastes are of great interest because they are important natural sources of bioactive compounds and can generate value-added byproducts. Recent studies have shown that byproducts generated by the food processing industry are rich in bioactive compounds, such as phenolic compounds, organic acids, and carotenoids, among others. The growing interest in replacing synthetic antioxidant and antimicrobial compounds with natural ones has stimulated a search for these bioactive compounds from plant sources, especially from fruit-processing wastes. The study aims to project the agro-industrial wastes as potential natural sources of antioxidants and antimicrobials and the feasible technological applications in food and fermentation industries, especially the bioethanol industry.

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Atividade antibacteriana, antioxidante e tanante de subprodutos da uva

Abstract: II RESUMO O objetivo neste trabalho foi determinar-se in vitro

Cited by 30 publications

References 11 publications

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

Green tea and grape seed extracts — Potential applications in food safety and quality

Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries

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