BRS Clara raisins production: Effect of the pre-treatment and the drying process on the phenolic composition

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorRegional Institute for Applied Scientific Research (IRICA)-
Autor(es): dc.contributorFaculty of Chemical Sciences and Technologies-
Autor(es): dc.creatorOlivati, Carolina-
Autor(es): dc.creatorNishiyama, Yara P.O.-
Autor(es): dc.creatorSilva, Roberto da-
Autor(es): dc.creatorGómez-Alonso, Sergio-
Autor(es): dc.creatorLago-Vanzela, Ellen S.-
Data de aceite: dc.date.accessioned2025-08-21T17:35:07Z-
Data de disponibilização: dc.date.available2025-08-21T17:35:07Z-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2022-11-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.jfca.2022.104771-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/240559-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/240559-
Descrição: dc.descriptionThe present study aimed to evaluate how the drying process, using extra virgin olive oil (EVOO) as a pre-treatment to accelerate the drying process of the grapes, influenced the qualitative and quantitative profile of phenolic compounds (PC). The effect of the harvest and the treatment (fresh grapes, raisins without and with EVOO) on the phenolic profile, as well as the interaction of these two factors, were also evaluated. The results showed that the phenolic profile was not just influenced by the harvest, but also by the treatment. For the raisins obtained with EVOO, the total mean content of stilbenes, flavonols, hydroxycinnamic acid derivatives, proanthocyanidins, and flavan-3-ols were equal to or greater than those obtained for the raisins without pre-treatment. These results along with an average reduction of 39.3 % ± 5.5 % in the drying time promoted by the EVOO pre-treatment, led us to conclude that such pre-treatment was beneficial during the dehydration process for most PC classes investigated.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto, Rua Cristóvão Colombo nº 2265-
Descrição: dc.descriptionUniversity of Castilla-La Mancha Regional Institute for Applied Scientific Research (IRICA), Avda. Camilo José Cela s/n-
Descrição: dc.descriptionUniversity of Castilla-La Mancha Faculty of Chemical Sciences and Technologies, Avda. Camilo José Cela s/n-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto, Rua Cristóvão Colombo nº 2265-
Descrição: dc.descriptionFAPESP: 2020/02471-4-
Descrição: dc.descriptionFAPESP: 2020/02760-6-
Descrição: dc.descriptionCAPES: 88887.310309/2018-00-
Descrição: dc.descriptionCAPES: 88887.310463/2018-00-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Composition and Analysis-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectDried grapes-
Palavras-chave: dc.subjectExtra virgin olive oil-
Palavras-chave: dc.subjectHPLC-DAD-ESI-MSn-
Palavras-chave: dc.subjectHybrid grape cultivar, BRS Clara-
Palavras-chave: dc.subjectPhenolic composition-
Título: dc.titleBRS Clara raisins production: Effect of the pre-treatment and the drying process on the phenolic composition-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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