Del Pino-García Raquel, González-SanJosé María L, Rivero-Pérez María D, García-Lomillo Javier, Muñiz Pilar
Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
Food Chem. 2017 Apr 15;221:1723-1732. doi: 10.1016/j.foodchem.2016.10.113. Epub 2016 Oct 24.
The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan-3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: -29.4%; W-S: -28.0%; Sd-S: -5.78%), although heating affected positively the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPS-derived extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion, there is little evidence against submitting RWPSs to thermal processing, as heating affects differently each type of phenolic compound and does not induce very severe TAC decreases in these seasonings.
评估了热加工对从不同来源（无籽：Sk-S；整粒：W-S；种子：Sd-S）获得的粉末状红酒渣调味料（RWPSs）的酚类物质谱和抗氧化能力（TAC）的影响。在Sk-S中发现花青素、黄酮醇-3-O-糖苷、酚酸和黄烷-3-醇含量较高，而黄烷-3-醇和酚酸是Sd-S中鉴定出的主要化合物。花青素和黄酮醇-3-醇含量的降低主要决定了加热对总酚含量的影响（Sk-S：-29.4%；W-S：-28.0%；Sd-S：-5.78%），尽管加热对酚酸和黄酮醇苷元含量有积极影响。在RWPS衍生的提取物中观察到TAC略有下降（经典的福林-西奥尔特法和ABTS法）。然而，当直接将粉末状RWPS用作样品时（QUENCHER方法），检测到TAC有更高的下降。总之，几乎没有证据反对对RWPS进行热加工，因为加热对每种酚类化合物的影响不同，并且不会导致这些调味料中的TAC大幅下降。
Zotero 插件