Effects of Natural Antioxidants in Processing and Stability of Italian Type Salami During Storage

Portuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied as a natural additive in several industries. In this context, the present study aimed to evaluate the nutritional composition, and the phenolic profile of two Portuguese Vitis vinifera L. grape pomaces (Touriga Nacional (red variety) and Alvarinho (white variety), and to correlate their chemical characterizations with their antioxidant activities. Strong correlations were observed between the presence of phenolic compounds and antioxidant activities, which enhances the application of pomace extracts in food and pharmaceutical areas. The high content of total phenolic compounds (25 - 41 g/ kg dry extract) and of flavonoids (9.2 - 18 g/ kg dry extract) found in both samples make these pomaces excellent candidates as food additives in food products, as well as antioxidant agents, such as natural dyes. Some polyphenols were identified by High Performance Liquid Chromatography (HPLC), being rutin and catequin the highest compounds found in red grape pomace (Touriga Nacional) while quercetin was only quantified in white grape pomace (Alvarinho). Cis-resveratrol was quantified in both grape pomace, which opens horizons for its use since this compound has considerable chemopreventive effects in the three main gains of carcinogenesis. As expected, the anthocyanin content was significantly higher in red grape pomace (37 g/ kg dry extract), emphasizing its interest as a natural food additive. Based on the findings, it is possible to conclude that these by-products have additional value, making them potentially useful in the food, pharmaceutical, and cosmetic industries.

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Effects of Natural Antioxidants in Processing and Stability of Italian Type Salami During Storage

Abstract: Effects of natural antioxidants in processing and stability of italian type salami during storageEfeitos de antioxidantes naturais no processamento e estabilidade do salame italiano durante o armazenamento

Cited by 2 publications

References 37 publications

Development of dry-cured pork sausage with sodium nitrite and nitrate microencapsulates: Physicochemical properties, mathematical modeling, sensory, and microbiological analysis

Development of dry-cured pork sausage with sodium nitrite and nitrate microencapsulates: Physicochemical properties, mathematical modeling, sensory, and microbiological analysis

Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products

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