Composição centesimal do fruto, extrato concentrado e da farinha da uva-do-japão

Bampi, Marlene; Bicudo, Milene Oliveira Pereira; Fontoura, Paulo Sérgio Growoski; Ribani, Rosemary Hoffmann

doi:10.1590/s0103-84782010001100018

Cited by 22 publications

(27 citation statements)

References 5 publications

(4 reference statements)

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“…With regard to the lipid content, the value found (8.16g/100g) was higher than that reported by Bampi et al (2010) in flour grape residues (2.56 g/100g). The lipids of the grapes are mainly concentrated in its seeds and consist of about 90% monounsaturated fatty acids, known for their beneficial properties, particularly to the cardiovascular system (Rockenbach et al, 2010).…”

Section: Determination Of Mineralscontrasting

confidence: 75%

“…Phosphorus (P) and sulfur (S) were determined using a spectrophotometer at a wavelength of 660nm for phosphorus and 420nm for sulfur. All higher than that found in studies that quantified the dietary fiber content of flour residues in grape, 25.62 and 31.66 g/100g (Bampi et al, 2010). However, it was higher when compared to the fiber content in green banana flour (17.98 g/100g) and wheat flour (2.3 g/100 g) (Universidade Estadual de Campinas, 2006).…”

Section: Determination Of Mineralsmentioning

confidence: 72%

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Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Sousa¹,

Uchôa-thomaz²,

Carioca³

et al. 2014

Food Sci. Technol (Campinas)

199

107

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Section: Determination Of Mineralscontrasting

confidence: 75%

Section: Determination Of Mineralsmentioning

confidence: 72%

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Sousa¹,

Uchôa-thomaz²,

Carioca³

et al. 2014

Food Sci. Technol (Campinas)

199

107

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“…14 The peduncles (pseudofruits) can be consumed in natura or in dehydrated form and are also used for alcoholic fermentation, to produce wine or vinegar. 15,16 According to Bampi et al 13 the peduncles are rich in sugars and have a high content of dietary fiber. In addition, the peduncles are known to be a rich source of antioxidant compounds [17][18][19][20] as well as exhibit pharmacological activities, e.g.…”

Section: Introductionmentioning

confidence: 99%

“…11,12 The Japanese grape is originally from Japan, but has quickly expanded to other countries, such as India, Paraguay, Argentina, and Brazil, due to its easy adaptation to the soil and resistance to cold. 13 The Japanese grape are deciduous trees, growing to 10 to 15 m and reaching 20 to 40 cm in diameter of the trunk, commonly used for ornamental and reforestation purposes, and the wood for production of energy, paper and cellulose. The fruit is a small dry capsule from 6 to 7 mm in diameter containing 2 to 4 seeds, attached to a peduncle, which becomes thickened and fleshy when mature, which is also sweet and pleasant-tasting.…”

mentioning

confidence: 99%

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Oliveira¹,

Ribeiro²,

Silva³

et al. 2017

J. Braz. Chem. Soc.

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In this study, the fatty acid (FA) composition of the Japanese grape (Hovenia dulcis) seed oil (JGSO) was firstly evaluated. It was found that the seed oil is rich in alpha-linolenic acid (LNA), containing approximately 425 mg LNA g -1 of total lipids. A fish diet supplemented with JGSO was prepared and supplied to Nile tilapia to investigate the FA composition of the fillets. For this, Nile tilapia were submitted to two feeding treatments: a control diet with 4.2% of soybean oil, and a diet supplemented with 4.2% of JGSO. The LNA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) values increased significantly (406, 153 and 126%, respectively) with JGSO in the diet and with an increase in feeding time, while the nutritional quality indexes, n-6/n-3 ratio and index of thrombogenicity, decreased 2.8 and 1.4 times, respectively. Thus, the replacement JGSO in the diet raised the nutritional lipid quality in Nile tilapia.Keywords: fatty acids, omega-3, Oreochromis niloticus, supplementation, LNA IntroductionOmega-3 polyunsaturated fatty acids (n-3 PUFA), especially alpha-linolenic acid (LNA, 18:3n-3), eicosapentaenoic acid (EPA,, and docosahexaenoic acid (DHA,, have been extensively studied and said to be beneficial to human health. [1][2][3] A high ratio of dietary n-6/n-3 (omega-6/omega-3) has been reported around the world, reaching ratios between 15:1 and 20:1, while the recommended value is between 2:1 and 1:1. 4 This imbalance in the n-6/n-3 ratios is the result of an excess intake of omega-6 polyunsaturated fatty acids (n-6 PUFAs) from corn, soybean, and sunflower oils. Furthermore, a high intake of saturated fatty acids (SFA) such as myristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0), may contribute to an increase in the indexes of atherogenicity (IA) and thrombogenicity (IT) 6 and to a reduction in the hypocholesterolemic/hypercholesterolemic fatty acid ratio (HH). 7Around the world, flaxseed, perilla, and chia are known sources of LNA, [8][9][10] while fish and microalgae oils rank among the most important sources of EPA and DHA. 11,12 The Japanese grape is originally from Japan, but has quickly expanded to other countries, such as India, Paraguay, Argentina, and Brazil, due to its easy adaptation to the soil and resistance to cold. 13 The Japanese grape are deciduous trees, growing to 10 to 15 m and reaching 20 to 40 cm in diameter of the trunk, commonly used for ornamental and reforestation purposes, and the wood for production of energy, paper and cellulose. The fruit is a small dry capsule from 6 to 7 mm in diameter containing 2 to 4 seeds, attached to a peduncle, which becomes thickened and fleshy when mature, which is also sweet and pleasant-tasting. The seeds are brown with a circular shape from 4 to 8 mm in diameter.14 The peduncles (pseudofruits) can be consumed in natura or in dehydrated form and are also used for alcoholic fermentation, to produce wine or vinegar. 15,16 According to Bampi et al. 13 the peduncles are rich in sugars and have a high content of dietary fi...

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“…Likewise, Bampi et al (2010) found 5.73% protein in the flour of the oriental raisin (Hovenia dulcis).…”

mentioning

confidence: 95%

The influence of organic fertilizers on the chemical properties of soil and the production of Alpinia purpurata

Hernández¹,

Gómez-Álvarez²,

Rivera-Cruz³

et al. 2014

Cienc. Inv. Agr.

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The present study evaluated the proximate composition, the nutrition indexes of lipids and the presence of biologically active compounds in the flour of bagasse from grapes cultivated by conventional (CC) and organic (OC) methods. CC flour had high percentages of proteins, lipids, calories and saturated and monounsaturated fatty acids. On the other hand, OC flour had higher percentages of polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids, ash and carbohydrates. The results demonstrated good nutritional potential for flour from grape bagasse and justified technological applications of the byproduct as a functional ingredient in the formulation of food products. A study by Perestrelo et al. (2012) has described the phenolic profile of different grape varieties as being characterized by 40 phenolic compounds. That study contributed towards the valorization of the fruit as a source of bioactive substances. The authors revealed that natural and processed grapes are an important source of biologically active compounds and are highly beneficial to health. Additionally, not only do these grapes have antioxidant potential but they also have antiallergenic, antiarteriogenic, anti-inflammatory, antimicrobial and antithrombosis pharmacological traits as well as heart-protecting properties.Although Vitis labrusca, one of the cultivars produced in Brazil, is known for its hardiness and resistance to fungal diseases, agrochemicals have been applied to the vine due to climate oscillations and to its vulnerability to biological onslaughts. Continuous application of agrochemicals may affect consumers´ health and well-being through the accumulation of products manufactured from copper (Bordeaux mixture) and of synthetic and organic fungicides in the soil (Perestrelo et al., 2012).On the other hand, cultivation with organic manure has been recommended by Coda et al. (2012) as a sustainable alternative for the possible production of grapes without any chemical residues. Therefore, health risks to the consumer are largely decreased. Although no conclusive studies exist that prove the nutritional gains from organic food, consumers already associate consumption of organic foods with low exposure to agrochemicals and with better health.The current study analyzes the nutritional and lipid quality of grape bagasse flour obtained by drying and retrieved from conventional and organic production. This study evaluates proximal composition, fatty acid profile, nutritional quality indexes of lipids and the presence of biologically active compounds in the two different flour types. Material and methods SamplesVitis labrusca cv. 'Concord' grapes produced in two vineyards, each 10 years old using either conventional or organic systems, were used for the production of grape bagasse flour. The flour was from the 2011-2012 harvest in the Verê PR Brazil municipality. The vineyards were located in the same region. The conventional production vineyard had a 564 m altitude with a latitude of 25°54'01'' S and longitude of 52º53'51'' ...

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Composição centesimal do fruto, extrato concentrado e da farinha da uva-do-japão

Cited by 22 publications

References 5 publications

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

The influence of organic fertilizers on the chemical properties of soil and the production of Alpinia purpurata

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