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1.
Food Chem ; 366: 130504, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34273856

RESUMO

Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun drying and heat pump drying resulted in comparable levels of CGAs and antioxidant activities in green coffees; however, color parameters, especially lightness (L*), differed. Correlation analyses indicated a relationship between specific CGAs, antioxidant activities and color parameters among coffees. PLS analysis revealed that the high contents of 5-caffeoylquinic acid in green coffees did not correlate with antioxidant activities. Results from CGAs contents and PCA analysis provided a linkage to previous research relating important components and quality indices of both green and roasted coffees as affected by postharvest drying. Results indicated that heat pump drying at 50 °C is a viable alternative and possibly superior to sun drying for preserving certain desirable chemical and physical characteristics of green coffee.


Assuntos
Ácido Clorogênico , Coffea , Antioxidantes , Ácido Clorogênico/análise , Café , Tailândia
2.
Food Chem ; 366: 130546, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34273857

RESUMO

Effects of cysteine (Cys) treatments (0, 0.01%, 0.05% and 0.10%) on sensory quality and bioactive compounds in goji fruit stored at 4 °C and 90% RH for 10 d were investigated. Results indicated that 0.05% Cys treatment significantly reduced decay ratio and weight loss, and maintained total soluble solid content in goji fruit. Furthermore, 0.05% Cys treatment increased the contents of total phenolic, ascorbic acid and total glutathione, and the ratio of glutathione/oxidized glutathione, resulting in the higher antioxidant capacity. Determination of five free amino acids showed that 0.05% Cys treatment increased the Pro and Tau contents, while had no significant effect on the Cys, Glu and GABA contents. The increase in Tau content might be due to the up-regulation of two key genes involved in the Tau synthesis including CDO and CSAD. These findings suggested that Cys treatment could improve the storage quality in goji fruit.


Assuntos
Cisteína , Frutas , Antioxidantes , Ácido Ascórbico , Frutas/química , Fenóis/análise
3.
Food Chem ; 366: 130571, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34284185

RESUMO

Plant cell cultures from cloudberry (CL), lingonberry (LI), stone berry (ST), arctic bramble (AB), and strawberry (SB) were studied in terms of their polyphenol and carotenoid composition, antioxidant activity, antihemolytic activity and cytotoxicity effects on cancerous cells. High-resolution mass spectrometry data showed that LI, presented the highest antioxidant activity, contained the highest contents of flavones, phenolic acids, lignans, and total carotenoids, while CL, ST and SB presented the opposite behavior. AB and SB presented the lowest FRAP and CUPRAC values, while AB and CL presented the lowest reducing power. SB presented the lowest antioxidant activity measured by single electron transfer assays and the lowest content of lignans, phenolic acids, and flavones. CL and LI decreased the viability of in vitro mammary gland adenocarcinoma while only LI decreased the viability of in vitro lung carcinoma and showed protective effects of human erythrocytes against mechanical hemolysis.


Assuntos
Frutas , Fenóis , Antioxidantes , Carotenoides , Técnicas de Cultura de Células , Frutas/química , Humanos , Fenóis/análise , Extratos Vegetais
4.
Food Chem ; 366: 130557, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34284195

RESUMO

Diacylglycerol (DAG) is commonly used as fat substitute in food manufacture due to its functional properties, but DAG has poor emulsification and oxidation stability, which limits its wide application in food industry. In this work, fluorescence quenching data and thermodynamic parameters were analyzed to investigate the interaction mechanism between l-theanine (L-Th) and ß-lactoglobulin (ß-LG). DAG emulsion was prepared by using ß-lactoglobulin-theanine (ß-LG-Th) as surface stabilizer, and its emulsification and oxidation stability were evaluated. The results showed that the hydrophobic interaction played an important role on the conjugate of ß-LG and L-Th due to the negative values for ΔG, positive values for ΔH and ΔS at pH 4.0, pH 6.0 and pH 8.0. The DAG has been better embedded by using ß-LG-Th as surface stabilizer, and the droplet size was about 0.2 µm to 1.5 µm when the pH was 6.0, the ratio of L-Th to ß-LG was 1:1. ß-LG-Th as surface stabilizer for DAG can increase the ζ-potential and emulsion index, make the emulsion droplet size distribution more uniform. The l-theanine was better to be used to improve the emulsification stability and antioxidant capacity of DAG by binding ß-LG as surface stabilizer.


Assuntos
Antioxidantes , Lactoglobulinas , Diglicerídeos , Emulsões , Glutamatos , Interações Hidrofóbicas e Hidrofílicas
5.
Food Chem ; 368: 130684, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34391099

RESUMO

In this study, we tested the in vitro efficacy of a graphene oxide-chitooligosaccharide (GO-COS) complex developed to protect blueberry anthocyanins (An) from degradation by various physicochemical factors and the digestive process. We prepared a GO-COS complex to adsorb An and protect them from the destructive effects of their ambient environment. The complex protected the An under various temperature, pH, light, oxidant, and reductant conditions. We evaluated An content and composition in a simulated digestive system using the pH differential method and the high performance liquid chromatography-mass spectrometry (HPLC-MS). The GO-COS carrier stabilized An in the intestine and protected their peroxyl radical-scavenging capacity. Additionally, we observed a dose-response relationship between An content and cellular antioxidant activity, and simultaneous improvement of An bioavailability when the An were encapsulated in the complex. The complex inhibited HepG2 cell proliferation at the tested dose range. This study provides valuable information for stability of An-rich products.


Assuntos
Mirtilos Azuis (Planta) , Antocianinas/análise , Antioxidantes , Quitosana , Cromatografia Líquida de Alta Pressão , Digestão , Grafite , Oligossacarídeos , Extratos Vegetais
6.
Food Chem ; 368: 130777, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34392118

RESUMO

In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180, 360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics. The impact of microwave powers on oil yield, pigment content, Maillard reaction products (MRPs), radical scavenging activity (RSA), color, viscosity, total phenolic content (TPC), oxidative stability index (OSI) and fatty acid composition (FAC) of oil was studied. TPC, RSA, OSI, MRPs, viscosity, chlorophyll and carotenoid contents were higher in oil of NS heated at 720 W for 10 min while maximum oil yield and low acid value was observed for NS heated at 540 W for 10 min. FAC was slightly influenced by microwave roasting and FTIR spectra exhibited a minor difference in intensities of peaks at 3009, 2925, 2854, 1745 and 1161 cm-1. The results of the study indicated that microwave roasting improves NS oil quality characteristics.


Assuntos
Nigella sativa , Nigella , Antioxidantes , Produtos Finais de Glicação Avançada , Micro-Ondas , Estresse Oxidativo , Óleos Vegetais , Sementes
7.
Food Chem ; 368: 130782, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34392121

RESUMO

In this study, the aerial parts and bulbs of nine Allium species were investigated for their functional phytochemical profile, in vitro antioxidant activities, acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-amylase, α-glucosidase, and tyrosinase inhibitory properties. Phenolics, alkaloids, glucosinolates and other sulfur-containing compounds were distinctively profiled in the different species. Maceration in methanol allowed recovering the highest cumulative phenolic content in A. scabrifolium (42.31 mg/g), followed by A. goekyigiti (33.15 mg/g) and A. atroviolaceum (28.35 mg/g). The aerial parts of all Allium species showed high in vitro antioxidant activity whereas methanolic extract of A. cappadocicum bulb showed the highest inhibition against AChE (2.44 mg galantamine equivalent/g) and the water extracts of A. isauricum aerial part were the best BChE inhibitors (4.31 mg galantamine equivalent/g). Bulbs were the richer source of oligosaccharides, and in vitro digestion determined an increase of oligosaccharides bioaccessibility. A promising nutraceutical potential could be highlighted in our understudied Allium species.


Assuntos
Allium , Antioxidantes , Acetilcolinesterase , Antioxidantes/farmacologia , Butirilcolinesterase , Inibidores Enzimáticos , Compostos Fitoquímicos/farmacologia , Extratos Vegetais/farmacologia
8.
Food Chem ; 368: 130775, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34399175

RESUMO

The ethanol extracts of five Origanum species: O. majorana L., O. onites L., O. syriacum L., O. vulgare subsp. hirtum (Link) Ietsw., and O. vulgare subsp. viride (Boiss.) Hayek, collected annually (each month), were investigated for their cholinesterase inhibition and antioxidant effects. The phytochemical composition of a total of 60 extracts was assessed by HPLC-DAD-ESI/HRMS, revealing the presence of a total of 73 compounds. Possible correlation between the bioactivity and metabolite profiles during 12 months was monitored. Acetylcholinesterase (AChE) inhibitory activity was found to be the highest between April and November (50.29-75.95%, 200 µg/mL), while the highest inhibition towards butyrylcholinesterase (BChE) was observed for the extracts between April and October (71.68-88.97%). Aromadendrin showed good correlation with anti-AChE, anti-BChE and reducing power activities. Furthermore, molecular docking data with aromadendrin, caffeoylarbutin and eriodictyol indicated that caffeoylarbutin had the lowest binding energy against both enzymes.


Assuntos
Origanum , Acetilcolinesterase , Antioxidantes , Butirilcolinesterase , Inibidores da Colinesterase , Simulação de Acoplamento Molecular , Compostos Fitoquímicos , Extratos Vegetais
9.
Food Chem ; 368: 130745, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34404004

RESUMO

The subject of the present research is the evaluation of health-promoting properties caused by the presence of some vitamins as well as the antioxidative potential of the honeybee drone brood homogenate (DBH). The study used 139 homogenate samples obtained from various apiaries and collected over 3 years, three times during each beekeeping season. Samples differed in terms of varroa infestation, stage of brood development, location of the apiary, and the degree of environmental contamination. The content of ascorbic acid, α-tocopherol, all-trans-retinol, and coenzyme Q10 in the tested samples was determined through the application of HPLC/DAD/UV and LC/QQQ/MS methods. The antioxidant potential of samples was assessed using the Folin-Ciocalteu and DPPH methods.


Assuntos
Antioxidantes , Varroidae , Animais , Criação de Abelhas , Abelhas , Fenóis , Vitaminas
10.
Food Chem ; 369: 130932, 2022 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-34461511

RESUMO

Nanobubbles (NBs) generated-nanojets membrane poration have gained enormous attention. In this study, NBs were fabricated as a novel green approach to assist ionic liquid (IL) [C4C1im][BF4] extraction of polyphenols from Carya cathayensis Sarg. husk. NBs were successfully generated with mean size of 85.47 ± 5 nm, zeta potential of +39 ± 2.24 mV, and concentration of 21.15 ± 0.75 × 108 particles/mL (stable for over 48 h in IL solution). Compared to common solutions extract, IL-NBs extract showed significantly higher (p < 0.05) antioxidant activity and polyphenols yields with a total polyphenol, total flavonoid, and total tannins contents of 85.67 ± 2.05 mg GAE/g DW, 42.44 ± 1.17 mg CE/g DW, and 8.2 ± 0.05 mg TAE/g DW, respectively. The SEM results confirmed that NBs' nanojets caused morphological destruction of the husk powder. Overall, IL-NBs solution showed better extraction efficiency of polyphenols than other solutions, giving insight into a new "green" nanotechnology-based extraction method.


Assuntos
Carya , Líquidos Iônicos , Antioxidantes , Flavonoides , Polifenóis
11.
Food Chem ; 369: 130945, 2022 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-34469841

RESUMO

To evaluate the effects of characteristics of the interfacial region and physical location of antioxidants on the chemical stability of ß-carotene in emulsions, ß-carotene-loaded emulsions were prepared with the blends of surfactants with different hydrophilic head sizes (ethylene oxide (EO) unit number). In addition, antioxidants having the different solubilities, tert-butylhydroquinone (TBHQ) and lauryl gallate as lipophilic and amphiphilic antioxidants, respectively, were incorporated into emulsions. Decrease in the average EO unit number at interfacial region by surfactant blending did not affect the stability of ß-carotene in emulsions at neutral pH but it had a positive effect on the ß-carotene stability at acidic pH. Decrease in the average EO unit number at interfacial region reduced the ability of antioxidants, regardless of their polarity, to protect ß-carotene in emulsions at neutral and acidic pH. TBHQ was more effective in retarding ß-carotene degradation than lauryl gallate, independent of the interfacial composition and surfactant concentration.


Assuntos
Antioxidantes , beta Caroteno , Emulsões , Solubilidade , Tensoativos
12.
Meat Sci ; 183: 108663, 2022 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-34481233

RESUMO

Carcinogens such as heterocyclic amine (HCA), produced during meat cooking, pose a risk of digestive and reproductive cancers in humans. Nevertheless, the exact mechanisms for HCA formation in meat and the control of HCA formation are not known. In this review, we provide an overview of the main cause of HCA formation in cooked meat, fundamental data on natural materials to inhibit HCA carcinogenicity, and methods to analyze HCA in cooked meat. Related past studies has shown that natural substances contain various components that act as antioxidants, and these antioxidants can prevent HCA and mutagenic factors. Free radicals and DNA adducts produced by HCA metabolism have carcinogenic properties. Antioxidants have been found to inhibit oxidative stress caused by free radicals and DNA adducts. Therefore, we can be hypothesized that various natural materials can inhibit HCA carcinogens and mutagens.


Assuntos
Aminas/efeitos adversos , Carcinógenos/química , Culinária , Compostos Heterocíclicos/efeitos adversos , Carne/análise , Aminas/química , Animais , Antioxidantes , Carcinógenos/análise , Adutos de DNA , Contaminação de Alimentos/prevenção & controle , Radicais Livres , Compostos Heterocíclicos/química , Mutagênicos/análise , Mutagênicos/química
13.
Food Chem ; 368: 130687, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34416486

RESUMO

The solubility and physicochemical properties of resveratrol in peanut oil were systematically studied following ultrasonic and magnetic stirring-assisted dissolution. The highest resveratrol solubility in peanut oil observed was 95.91%. The optimal dissolution process was determined to be the addition of 183.00 mg/kg resveratrol, a magnetic temperature of 40.00℃, and a magnetic duration of 3.50 h, which yielded a resveratrol content of 175.51 mg/kg oil. Under this standardized process, the oil composition remained unchanged. Resveratrol promoted the conversion of saturated triglycerides into unsaturated triglycerides, increased the linolenic acid content, and did not facilitate the formation of trans fatty acids. In addition, resveratrol preservedthe lightcolor, decreased the peroxide and acid values by 30%, prolonged the shelf life by more than 2 folds, and improved the thermal stability. In this sense, peanut oil with resveratrol can serve as anti-isomerism and antioxidant additive.


Assuntos
Antioxidantes , Óleo de Amendoim , Resveratrol , Solubilidade , Triglicerídeos
14.
Food Chem ; 368: 130845, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34419791

RESUMO

The effect of different levels of allspice and perilla frutescens seed extract (ASE and PSE) on the formation of heterocyclic amines (HCAs) in pan-fried chicken meat patties and the bioactive components found in ASE and PSE that contribute to the mitigation of HCAs were investigated in this study. DPPH radical scavenging activity was evaluated and the results indicated that APSE (ASE + PSE) showed the highest capacity to scavenge free radicals, and the most effective inhibition of HCAs formation. Furthermore, Single and mixed phenolic compounds exhibited a positive effect in scavenging free radicals and mitigating HCAs. The radical scavenging activity and HCAs inhibition effect of single phenolic compounds were highly correlated, whereas mixed phenolic compounds exhibited poor correlation. PCA analysis indicated that phenolic compounds had the maximum inhibitory effect on IQ, followed by Norharman and harman and the minimal effect on PhIP and 7,8-DiMeIQx.


Assuntos
Gênero Pimenta , Compostos Heterocíclicos , Perilla frutescens , Aminas/análise , Antioxidantes , Culinária , Compostos Heterocíclicos/análise , Carne/análise , Extratos Vegetais
15.
Food Chem ; 368: 130864, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34438172

RESUMO

Ultra-high pressure (UHP) is a novel non-thermal pretreatment method in food processing for improving the extraction yield of polyphenols and functional properties. The present work investigated the phenolic profiles, antioxidant activities, and cytoprotective effects of the free, esterified, and insoluble-bound phenolic fractions from mango leaves before and after ultra-high pressure (UHP) treatment. UHPLC-Q-Orbitrap-MS/MS analysis resulted in the identification of 42 phenolic compounds in the different phenolic forms. UHP pretreatment could significantly influence the contents of total phenols, total flavonoids and individual compounds in the different phenolic fractions (p < 0.05). After UHP pretreatment, these phenolic fractions exhibited greater antioxidant activity, and inhibited reactive oxygen species production and cell apoptosis (p < 0.05). Meanwhile, IBP were the most potential antioxidative and cytoprotective ingredients. Therefore, UHP pretreated mango leaves with enhanced bioactivity could be used as biological agents in the health food industry to improve its application and economic values.


Assuntos
Antioxidantes , Mangifera , Antioxidantes/farmacologia , Cromatografia Líquida de Alta Pressão , Flavonoides/análise , Fenóis/análise , Extratos Vegetais/farmacologia , Folhas de Planta/química , Espectrometria de Massas em Tandem
16.
Food Chem ; 368: 130847, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34450500

RESUMO

In this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10, 15, and 20% (w/w) were prepared based on some preliminary experiments. The effect of tomato pomace addition to extruded snacks on the total phenolic content, total antioxidant capacity, contents of lycopene and phenolics, as well as their in vitro bioaccessibility; and additionally, physical, textural and sensory properties of the samples were investigated. According to the results, increasing levels of TPP in snacks significantly increased the content of individual phenolics including gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, rutin and quercetin. Similarly, increased amount of TPP in snacks enhanced the bioaccessible protocatechuic acid, chlorogenic acid, rutin and quercetin as well as lycopene (p < 0.05). TPP incorporated snacks displayed lower expansion indices, water absorption index (WAI) and water solubility index (WSI) and lightness; but had higher hardness, redness and yellowness values than the control. However, snacks had acceptable physical and sensory properties when enriched with 10% of TPP. The results suggest that tomato pomace can be added as a functional ingredient to improve the nutritional value of snack products.


Assuntos
Lycopersicon esculentum , Antioxidantes , Manipulação de Alimentos , Licopeno , Pós , Lanches
17.
Food Chem ; 368: 130855, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34496334

RESUMO

Contents of 20 bioactive compounds in 12 teas produced in Xinyang Region were determined by high performance liquid chromatography. Ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometry was developed for untargeted metabolomics analysis. Antioxidant activities were measured by 4 various assays. Those teas could be completely divided into green and white tea through principal component analysis, hierarchical cluster analysis and orthonormal partial least squares-discriminant analysis (R2Y = 0.996 and Q2 = 0.982, respectively). The prolonged withering generated 472 differentiated metabolites between white and green tea, prompted significant decreases (variable importance in the projection > 1.0, p-value < 0.05 and fold change > 1.50) of most catechins and 8 phenolic acids to form 4 theaflavins, and benefited for the accumulation of 17 flavonoids and flavonoid glycosides, 8 flavanone and their derivatives, 20 free amino acids, 12 sugars and 1 purine alkaloid. Additionally, kaempferol and taxifolin contributed to 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of white tea.


Assuntos
Antioxidantes , Chá , Cromatografia Líquida de Alta Pressão , Cromatografia Líquida , Metabolômica , Espectrometria de Massas em Tandem
18.
Food Chem ; 366: 130530, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34303204

RESUMO

In this study, the effects of different temperatures, incubation times and types of reducing sugars, including glucose and different low molecular weight (Mw) chito-oligosaccharides (COS) with varying acetylation degree (AD), on the extent of Maillard reaction (MR) on chitosan-based films were studied. Interestingly, an improvement of structural and functional properties of all MR-crosslinked films was noted, which is more pronounced by heating at higher temperature and exposure time. These findings were proved through Fourier-transform infrared and X-ray diffraction analyses. In addition, color change and Ultraviolet spectra demonstrate that glucose addition provides the high extent of MR, followed by COS1 (Mw < 4.4 kDa; AD, 18.20%) and COS2 (Mw < 4.4 kDa; AD, 10.63%). These results were confirmed by enhanced water resistance and thermal properties. Moreover, MR-chitosan/COS films showed the highest mechanical properties, whereas, glucose-loaded films were brittle, as demonstrated by scanning electron microscopy micrographs. Furthermore, MR-chitosan/COS1 films exhibited the better antioxidant behavior followed by chitosan/glucose and chitosan/COS2 films, mainly at higher heating-conditions. Thereby, MR-crosslinked chitosan/COS based films were attractive to be applied as functional and active coating-materials in various fields.


Assuntos
Quitosana , Antioxidantes , Glucose , Reação de Maillard , Peso Molecular , Espectroscopia de Infravermelho com Transformada de Fourier
19.
Food Chem ; 366: 130574, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34303209

RESUMO

There is growing interest in chitosan-based intelligent packaging films for monitoring food quality. However, practical application of these biopolymeric films has been limited by their poor physical and mechanical attributes. Herein, a versatile colorimetric indicator film was developed based on chitosan (CHI) and broken Riceberry phenolic extract (RPE). The effects of RPE fortification on the microstructure, physical, and functional attributes of the CHI films were comprehensively evaluated. The results revealed that CHI-RPE films exhibited increased hydrophobicity, mechanical resistance, thermal stability, barrier properties, and antioxidant activity compared to plain CHI film. The CHI-RPE films were cytocompatible. Notably, CHI-RPE film also produced intense naked-eye detectable colorimetric response to pH (2-12) variation and volatile ammonia. When enclosed with fresh shrimp, CHI-RPE film changed from orange-red to yellow in response to shrimp spoilage. Thus, CHI-RPE film has high potential for fabricating pragmatic, smart packaging labels for on-site visual detection of freshness in seafood products.


Assuntos
Quitosana , Antocianinas , Antioxidantes , Embalagem de Alimentos , Concentração de Íons de Hidrogênio , Extratos Vegetais , Alimentos Marinhos/análise
20.
Food Chem ; 366: 130644, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34311234

RESUMO

Bioactive compounds were extracted using two different extraction solvents (acetone and water) from pulp and whole grape berries derived from hybrid Vitis vinifera L. varieties Sweet sapphire (SP) and Sweet surprise (SU) and were characterised based on a comprehensive metabolomic approach by chromatography coupled with mass spectrometry (UPLC-QTOF-MSE and GC-FID/MS). GC-FID/MS analysis was performed with two different extraction methods (solvent extraction method and solid-phase extraction). Anthocyanins were characterised and quantified by HPLC-UV. The antioxidant potential was assessed by different assays. SP acetone extract from grape skin had the highest mean to DPPH, FRAP, ORAC and phenolic content SP samples, also showed higher anthocyanin content. Globally, 87 phenolic compounds were identified. The relative quantification by UPLC-MSE showed flavonoids the most abundant class. Forty two compounds were found in the volatile fraction of SU, while only thirty one volatile compounds were found in the SP samples.


Assuntos
Vitis , Óxido de Alumínio , Antocianinas/análise , Antioxidantes/análise , Cromatografia Líquida de Alta Pressão , Cromatografia Líquida , Frutas/química , Cromatografia Gasosa-Espectrometria de Massas , Espectrometria de Massas em Tandem
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