Effect of storage conditions on phenolic compounds of raisins produced without and with pre-treatment of grapes with extra virgin olive oil

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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.contributorUniversity of Castilla-La Mancha-
Autor(es): dc.contributorFaculty of Chemical Sciences and Technologies-
Autor(es): dc.creatorShimizu-Marin, Victoria Diniz-
Autor(es): dc.creatorNishiyama-Hortense, Yara Paula-
Autor(es): dc.creatorMetzker, Gustavo-
Autor(es): dc.creatorPérez-Navarro, José-
Autor(es): dc.creatorGómez-Alonso, Sergio-
Autor(es): dc.creatorLago-Vanzela, Ellen Silva-
Data de aceite: dc.date.accessioned2025-08-21T20:00:08Z-
Data de disponibilização: dc.date.available2025-08-21T20:00:08Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2025-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.jfca.2025.107297-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/297335-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/297335-
Descrição: dc.descriptionThe study evaluated the influence of process and storage conditions (180 days at 4, 25, and 35 °C) on the phenolic compounds (PC) profile of BRS Vitoria grapes dehydrated with and without an alternative pre-treatment with extra-virgin olive oil using HPLC-DAD-ESI-MSn. The process degraded PC, particularly anthocyanins and flavonols. Pre-treatment significantly improved the retention of anthocyanins (0.69–183 mg malvidin-3-glucoside⋅kg−1), with retention 1.9–2.9 times higher than control during storage at 4 and 25 °C. For flavonols, pre-treatment did not affect the total content (35.4–64.9 mg quercetin-3-glc⋅kg−1), with temperature being the primary influence. At 35 °C, all the flavonols and most anthocyanins degraded. Notably, diglycosylated and diglycosylated coumarilated derivatives of malvidin remained until the end of the storage, showing the compound structure's influence on stability. Storage at 4 °C was beneficial and may be a better temperature for maintaining these compounds. Hydroxycinnamic acid derivatives, non-extractable PC, were less affected by processing and storage (143–270 mg caftaric acid⋅kg−1), likely due to matrix release under acidic conditions, especially at higher temperatures. These findings highlight the complexity of maintaining phenolics during processing and shelf life, influenced by factors like pre-treatment, drying time, grape's initial phenolic content, compound structure, and matrix effects.-
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, São Paulo-
Descrição: dc.descriptionUniversity of Castilla-La Mancha Regional Institute for Applied Scientific Research (IRICA), Avda. Camilo José Cela s/n, Ciudad Real-
Descrição: dc.descriptionHigher Technical School of Agronomic Engineering University of Castilla-La Mancha, Ronda de Calatrava 7, Ciudad Real-
Descrição: dc.descriptionUniversity of Castilla-La Mancha Faculty of Chemical Sciences and Technologies, Avda. Camilo José Cela s/n, Ciudad Real-
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, São Paulo-
Descrição: dc.descriptionFAPESP: 2020/02760–6-
Descrição: dc.descriptionCAPES: 88887.689439/2022–00-
Descrição: dc.descriptionCAPES: 88887.892273/2023–00-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Composition and Analysis-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAnthocyanins-
Palavras-chave: dc.subjectBRS Vitoria-
Palavras-chave: dc.subjectDried grapes-
Palavras-chave: dc.subjectFlavonols-
Palavras-chave: dc.subjectHCAD-
Palavras-chave: dc.subjectStability-
Título: dc.titleEffect of storage conditions on phenolic compounds of raisins produced without and with pre-treatment of grapes with extra virgin olive oil-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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