Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues
L.D. Lopes, B.R. Böger, K.F. Cavalli, J.F. dos S. Silveira-Júnior, D.V.C.L. Osório, D.F. de Oliveira, L. Luchetta, and I.B. Tonial. 2014. Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues. Cien. Inv. Agr. 41(2): 225-234. The present study evaluated the prox...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Lenguaje: | English |
| Publicado: |
Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
2014
|
| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000200009 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| id |
oai:scielo:S0718-16202014000200009 |
|---|---|
| record_format |
dspace |
| spelling |
oai:scielo:S0718-162020140002000092014-09-24Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residuesLopes,Leilane DBöger,Bruna RCavalli,Kelen FSilveira-Júnior,José F. dos S.Osório,Daniel V. C. L.de Oliveira,Débora FLuchetta,LucianoTonial,Ivane B Bioactive compound byproduct grape bagasse lipid quality L.D. Lopes, B.R. Böger, K.F. Cavalli, J.F. dos S. Silveira-Júnior, D.V.C.L. Osório, D.F. de Oliveira, L. Luchetta, and I.B. Tonial. 2014. Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues. Cien. Inv. Agr. 41(2): 225-234. The present study evaluated the proximate composition, the nutrition indexes of lipids and the presence of biologically active compounds in the flour of bagasse from grapes cultivated by conventional (CC) and organic (OC) methods. CC flour had high percentages of proteins, lipids, calories and saturated and monounsaturated fatty acids. On the other hand, OC flour had higher percentages of polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids, ash and carbohydrates. The results demonstrated good nutritional potential for flour from grape bagasse and justified technological applications of the byproduct as a functional ingredient in the formulation of food products.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.41 n.2 20142014-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000200009en10.4067/S0718-16202014000200009 |
| institution |
Scielo Chile |
| collection |
Scielo Chile |
| language |
English |
| topic |
Bioactive compound byproduct grape bagasse lipid quality |
| spellingShingle |
Bioactive compound byproduct grape bagasse lipid quality Lopes,Leilane D Böger,Bruna R Cavalli,Kelen F Silveira-Júnior,José F. dos S. Osório,Daniel V. C. L. de Oliveira,Débora F Luchetta,Luciano Tonial,Ivane B Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues |
| description |
L.D. Lopes, B.R. Böger, K.F. Cavalli, J.F. dos S. Silveira-Júnior, D.V.C.L. Osório, D.F. de Oliveira, L. Luchetta, and I.B. Tonial. 2014. Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues. Cien. Inv. Agr. 41(2): 225-234. The present study evaluated the proximate composition, the nutrition indexes of lipids and the presence of biologically active compounds in the flour of bagasse from grapes cultivated by conventional (CC) and organic (OC) methods. CC flour had high percentages of proteins, lipids, calories and saturated and monounsaturated fatty acids. On the other hand, OC flour had higher percentages of polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids, ash and carbohydrates. The results demonstrated good nutritional potential for flour from grape bagasse and justified technological applications of the byproduct as a functional ingredient in the formulation of food products. |
| author |
Lopes,Leilane D Böger,Bruna R Cavalli,Kelen F Silveira-Júnior,José F. dos S. Osório,Daniel V. C. L. de Oliveira,Débora F Luchetta,Luciano Tonial,Ivane B |
| author_facet |
Lopes,Leilane D Böger,Bruna R Cavalli,Kelen F Silveira-Júnior,José F. dos S. Osório,Daniel V. C. L. de Oliveira,Débora F Luchetta,Luciano Tonial,Ivane B |
| author_sort |
Lopes,Leilane D |
| title |
Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues |
| title_short |
Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues |
| title_full |
Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues |
| title_fullStr |
Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues |
| title_full_unstemmed |
Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues |
| title_sort |
fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues |
| publisher |
Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal |
| publishDate |
2014 |
| url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000200009 |
| work_keys_str_mv |
AT lopesleilaned fattyacidprofilequalitylipidindexandbioactivecompoundsofflourfromgraperesidues AT bogerbrunar fattyacidprofilequalitylipidindexandbioactivecompoundsofflourfromgraperesidues AT cavallikelenf fattyacidprofilequalitylipidindexandbioactivecompoundsofflourfromgraperesidues AT silveirajuniorjosefdoss fattyacidprofilequalitylipidindexandbioactivecompoundsofflourfromgraperesidues AT osoriodanielvcl fattyacidprofilequalitylipidindexandbioactivecompoundsofflourfromgraperesidues AT deoliveiradeboraf fattyacidprofilequalitylipidindexandbioactivecompoundsofflourfromgraperesidues AT luchettaluciano fattyacidprofilequalitylipidindexandbioactivecompoundsofflourfromgraperesidues AT tonialivaneb fattyacidprofilequalitylipidindexandbioactivecompoundsofflourfromgraperesidues |
| _version_ |
1714202157379485696 |