The DOI matches its Crossref record; 9 of the 9 references it cites were found in a registry or an index.
Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels
Abstract
The effect of drying temperature (60, 100, and 140 °C) on the polyphenols' content and antioxidant activity of red grape pomace peels was studied. Freeze-dried samples were used as reference. Differences on the CIE-LAB color, total extractable polyphenols, condensed tannins, UV−vis spectra, and antioxidant activity were evaluated. When drying temperature was 100 and 140 °C, a significant reduction in both total extractable polyphenols (18.6 and 32.6%) and condensed tannins (11.1 and 16.6%) was observed, as well as a decrease of 28 and 50% in the antioxidant activity of the samples, respectively. Hue angle and total color difference in the sample dried at 140 °C were significantly higher than in the freeze-dried reference material. A red color loss at 140 °C was also confirmed by lower absorbance values in the spectra at 525 nm. Drying at 60 °C did not significantly affect the sample characteristics evaluated. Keywords: Wine byproducts; grape pomace peels; antioxidant activity; drying temperature
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Cites
Antioxidant Effects of Some Ginger Constituents
KIKUZAKI, H., & NAKATANI, N. (1993) · Journal of Food Science · doi:10.1111/j.1365-2621.1993.tb06194.x · Cited by 721
Natural antioxidants in grapes and wines
Kanner, J., Frankel, E., Granit, R., German, B., & Kinsella, J. E. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00037a010 · Cited by 494
Maillard, M.-N., & Berset, C. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00055a008 · Cited by 359
Phenolic Compounds in Food and Their Effects on Health II: Antioxidants and Cancer Prevention
(1992) · ACS Symposium Series · doi:10.1021/bk-1992-0507 · Cited by 358
Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines
Macheix, J., Sapis, J., Fleuriet, A., & Lee, C. Y. (1991) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399109527552 · Cited by 253
Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A grape
Tamura, H., & Yamagami, A. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00044a005 · Cited by 186
Thermal decomposition of some phenolic antioxidants
Hamama, A. A., & Nawar, W. W. (1991) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00006a012 · Cited by 152
Caseinophosphopeptides and calcium biovailability
Kitts, D. D., & Yuan, Y. (1992) · Trends in Food Science & Technology · doi:10.1016/0924-2244(92)90113-b · Cited by 91
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By-products of plant food processing as a source of functional compounds—Recent developments
Schieber, A., Stintzing, F. C., & Carle, R. (2001) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00012-2 · Cited by 1,334
Spigno, G., Tramelli, L., & De Faveri, D. M. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.10.021 · Cited by 1,061
Tannins: Current knowledge of food sources, intake, bioavailability and biological effects
Serrano, J., Puupponen‐Pimiä, R., Dauer, A., Aura, A., & Saura‐Calixto, F. (2009) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900039 · Cited by 810
Self-citationEffect of Temperatures on Polyphenols during Extraction
Antony, A., & Farid, M. (2022) · Applied Sciences · doi:10.3390/app12042107 · Cited by 654
Schieber, A., Keller, P., & Carle, R. (2001) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)01217-6 · Cited by 615
Metadata
- Authors
- Larrauri, J. A., Rupérez, P., & Saura-Calixto, F.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1997-04-01
- Volume
- 45
- Issue
- 4
- Pages
- 1390-1393
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2080498348
- Cited by
- 772
- References
- 9
- FWCI
- 1.55
- Type
- journal article
- Language
- en
- Open access
- closed
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