Utilize este identificador para referenciar este registo: http://hdl.handle.net/10362/169153
Título: Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.)
Autor: Pereira, Paula
Palma, Maria Lídia
Palma, Carla
Borges, Carlos
Maurício, Elisabete
Fernando, Ana Luísa
Duarte, Maria Paula
Lageiro, Manuela
Fernandes, Ana
Mateus, Nuno
Nicolai, Marisa
Palavras-chave: antioxidant
fatty acids
fibers
grape pomace
micronutrients
polyphenols
proteins
semi-metals
total sugar
Vitis vinifera
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
Data: 15-Mai-2024
Resumo: Environmental degradation leads to an unsustainable food system. In addition to this issue, the consumption of foods that improve people’s health and well-being is recommended. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF). To verify the benefits of using the Touriga Nacional and Arinto (Vitis vinifera L.) flour varieties, analytical determinations were made to identify and quantify different components. In terms of nutritional characterization, the Touriga Nacional GPF showed results that indicate better nutritional quality than the Arinto GPF. The Touriga Nacional and Arinto samples had protein contents of 10.13% and 8.38%, polyunsaturated fatty acids of 6.66% and 5.18%, soluble dietary fiber of 14.3% and 1.7%, and insoluble dietary fiber of 55.1% and 46.4%, respectively. The anthocyanins, proanthocyanidins, and flavonols presented in samples were detected by HPLC-DAD/ESI-MS. Atomic absorption spectrometry revealed elevated concentrations of certain elements in Touriga Nacional compared to Arinto, with the former showing higher levels of aluminum (130 mg/kg) and iron (146 mg/kg) against the latter’s Al (120 mg/kg) and Fe (112 mg/kg) content. GPF could become a valuable ingredient due to its nutritional quality and high content of various polyphenols.
Descrição: Funding Information: This research was funded by the Foundation for Science and Technology (FCT), under the grants UIDB/04567/2020, UIDP/04567/2020 to CBIOS, MEtRICs, through FCT/MCTES (https://doi.org/59210.54499/UIDB/04077/2020, https://doi.org/10.54499/UIDP/04077/2020), and UIDB/50006/2020 DOI 10.54499/UIDB/50006/2020 to LAQV/Requimte. Publisher Copyright: © 2024 by the authors.
Peer review: yes
URI: http://hdl.handle.net/10362/169153
DOI: https://doi.org/10.3390/foods13101535
ISSN: 2304-8158
Aparece nas colecções:Home collection (FCT)

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