Composição fenólica e atividade antioxidante de resíduos agroindustriais

Melo, Priscilla Siqueira; Bergamaschi, Keityane Boone; Tiveron, Ana Paula; Massarioli, Adna Prado; Oldoni, Tatiane Luiza Cadorin; Zanus, M. C.; Pereira, G. E.; Alencar, Severino Matias de

doi:10.1590/s0103-84782011000600027

Cited by 68 publications

(53 citation statements)

References 14 publications

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“…Freitas et al (2010) state that an increase in the concentration of the grape´s phenolic compounds is related to the plant´s own defense system. Investigations by Melo et al (2011) The antioxidant activity of flour from CC and OC was not significantly affected by the production system. Mulero et al (2010) described higher antioxidant activity in OC grapes, which, according to the researchers, was directly related to the accumulation of phenolic compounds.…”

Section: Resultsmentioning

confidence: 97%

“…Freitas et al (2010) state that an increase in the concentration of the grape´s phenolic compounds is related to the plant´s own defense system. Investigations by Melo et al (2011) on Verdejo and Isabel grape bagasse found phenolic compound indexes (dry weight) of 20.94 mg gallic acid g -1 and 16.57 mg gallic acid g -1 , respectively. Rockenbach et al (2008) reported 75.6 mg gallic acid g -1 for Ancelota grape bagasse and 69.0 mg gallic acid g -1 for Tannat grape bagasse.…”

Section: Resultsmentioning

confidence: 98%

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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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Section: Resultsmentioning

confidence: 97%

“…Freitas et al (2010) state that an increase in the concentration of the grape´s phenolic compounds is related to the plant´s own defense system. Investigations by Melo et al (2011) on Verdejo and Isabel grape bagasse found phenolic compound indexes (dry weight) of 20.94 mg gallic acid g -1 and 16.57 mg gallic acid g -1 , respectively. Rockenbach et al (2008) reported 75.6 mg gallic acid g -1 for Ancelota grape bagasse and 69.0 mg gallic acid g -1 for Tannat grape bagasse.…”

Section: Resultsmentioning

confidence: 98%

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.

View full text Add to dashboard Cite

show abstract

“…Lafka et al (2007) identified phenolic compounds such as gallic acid, catechin, epicatechin, caffeic acid, syringic acid, vanillic acid, and p-coumaric and o-coumaric acids in grape (Vitis vinifera L.) residues (skins and seeds) from the winemaking process. In contrast, Melo et al (2011) studied grape and guava bagasse and found gallic acid, epicatechin, quercetin, isovanillic acid, p-coumaric acid, caffeic acid, and resveratrol. Alves et al (2014) reported gallic acid, gallocatechin, catechin, epicatechin, ellagic acid, and salicylic acid in jabuticaba (Myrciaria cauliflora (Mart.)…”

Section: Resultsmentioning

confidence: 97%

Malpighia emarginata DC. bagasse acetone extract: Phenolic compounds and their effecton Spodoptera frugiperda(J.E. Smith) (Lepidoptera: Noctuidae)

Marques

Caetano

Alves

et al. 2016

Chilean J. Agric. Res.

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“…This also enables the reduction of agribusiness waste, which would be discarded without treatment, resulting in damage to the environment (MELO et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Nutritional assessment of waste of cassava starch extraction dried in cattle feed

Fernandes

Zambom

Castagnara

et al. 2016

SCA

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This study aimed to evaluate the digestive power of waste of cassava starch extraction dried (WCSEd) and corn, in addition to determining the appropriate level of WCSEd to replace corn in the diet of cattle. Studies to evaluate the in vitro digestibility and in situ degradability were performed. The study used four cattle with rumen cannula, individually fed with diets containing increasing levels (0, 33, 66 and 100%) of WCSEd to replace corn, to evaluate the dry matter and nutrient intake and digestibility, pH and ammonia concentration of rumen fluid. The WCSEd showed differences in the in vitro digestibility of DM, OM and NDF (P < 0.05) compared to corn, but did not change the NDT and in situ degradability. As for in vivo reviews, the DM and nutrient intake was influenced by treatments in decreasing order, resulting in changes in the digestibility of DM, OM and NDT of diet, and a decreased concentration of N-NH 3 , but the pH was not affected. The residue from the extraction of cassava starch showed lower in vitro digestibility; however, ruminal degradability did not differ from corn. Their use in ruminant feed reduces the intake and degradation of feed, but improves the use of N-NH 3 in the rumen. Key words: Degradability. Digestibility. Intake. Rumen parameters. ResumoObjetivou-se avaliar a degradabilidade potencial do REAMs e do milho e de determinar o nível adequado de REAMs, em substituição ao milho na ração de bovinos. Foram realizados estudos para avaliação da digestibilidade in vitro e degradabilidade in situ. Utilizou-se quatro bois castrados, canulados no rúmen, alimentados individualmente, com dietas contendo níveis crescentes (0%, 33%, 66% e 100%) de REAMs em substituição ao milho, para avaliação da ingestão e digestibilidade da matéria seca e nutrientes, avaliação do pH e nitrogênio amoniacal do líquido ruminal. O REAMs apresentou diferenças quanto à digestibilidade in vitro da MS, MO e FDN (P < 0,05), quando comparado ao milho, mas não apresentou alteração quanto ao NDT e a degradabilidade in situ. Quanto às avaliações in vivo a ingestão de MS e dos nutrientes foi influenciada de forma decrescente pelos tratamentos, resultando em redução na digestibilidade da MS, MO e no NDT das dietas in vivo, ocorrendo redução na concentração de N-NH3, mas o pH não foi influenciado. O resíduo da extração do amido da mandioca apresentou menor digestibilidade in vitro porem não diferiu do milho quanto a degradabilidade ruminal. Sua utilização na alimentação de ruminantes reduz a ingestão e degradação da ração, porém melhora o aproveitamento do N-NH3 no rúmen. Palavras-chave: Degradabilidade. Digestibilidade. Ingestão. Parâmetros ruminais.

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Composição fenólica e atividade antioxidante de resíduos agroindustriais

Abstract: Phenolic composition and antioxidant activity of agroindustrial residuesRecebido para publicação 08.07. BV (20,94±0,46; 8,03±0,43)> BI (16,57±0,19; 4,41±0,01)> BG (3,41±0,09;1,88±0,06 PV (20.94±0.46; 8.03±0.43) >PI (16.57±0.19; 4.41±0.01)>PG (3.41±0.09; 1.88±0.06

Cited by 68 publications

References 14 publications

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

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

Malpighia emarginata DC. bagasse acetone extract: Phenolic compounds and their effecton Spodoptera frugiperda(J.E. Smith) (Lepidoptera: Noctuidae)

Nutritional assessment of waste of cassava starch extraction dried in cattle feed

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