Macromolecular antioxidants usually ignored, are the major part of dietary polyphenols: a study in the grapes industrial residues
International Journal of Development Research
Macromolecular antioxidants usually ignored, are the major part of dietary polyphenols: a study in the grapes industrial residues
Received 17th May 2020; Received in revised form 03rd June 2020; Accepted 17th July 2020; Published online 30th August 2020
Copyright © 2020, Joilna Alves da Silva et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This work aims to determine the concentration of phenolic compounds in different grape residue varieties generated by juice industry in the São Francisco Valley, as well as to evaluate macromolecular antioxidant compounds in grape residue with presenting as a main scope the realization of a detailed study on the properties of this product, seeking to identify it and characterize it as a commercial product rich in macroantioxidants. In this research, bagasse (husks + seeds) from the juice industry, obtained after the pressing and filtration stages during the production process, were analyzed. The results showed high levels of macroantioxidants compounds and polyphenols for the grape residue, associated to the antioxidant activity, and expressed in mean values ± standard deviation. It can be concluded that industrial grape residue, especially from the production of juices, are rich in macroantioxidants and can be used by food industry as a bioactive.
