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首页> 外文期刊>International journal of food science & technology >Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour
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Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

机译：有机葡萄皮（Vitis labrusca）面粉生产的饼干的抗氧化能力，酚类化合物含量和感官特性

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摘要

The by-products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 +/- 0.25 kcal%), with low dietary fibre content (50.10 +/- 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 +/- 8.09 mg%), consisting of resveratrol (54.27 +/- 0.79 mg%), epicatechin (43.94 +/- 0.90 mg%) and chlorogenic acid (35.70 +/- 1.47 mg%). A 2(3) factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour.
机译：食品工业的副产品可以用作营养来源，以改善其他食品的营养特性。本研究旨在利用响应面法研究饼干中有机葡萄皮粉的化学成分，抗氧化活性和酚类化合物含量。使用不同的测定法（DPPH，ABTS，FRAP，ORAC）进行成分分析表明，这种面粉的卡路里含量低（180.22 +/- 0.25 kcal％），膳食纤维含量低（50.10 +/- 0.01 g％），抗氧化能力强。酚类化合物的总分析显示，酚类化合物的含量较高（1063.58 +/- 8.09 mg％），由白藜芦醇（54.27 +/- 0.79 mg％），表儿茶素（43.94 +/- 0.90 mg％）和绿原酸（35.70 + -1.47 mg％）。制定了2（3）阶乘实验设计，以优化饼干生产的成分。所得的曲奇具有很高的接受度和良好的感官特性，证实了有机葡萄粉不会干扰产品的可接受性。因此，可以使用有机葡萄皮粉制备具有可接受质量和改善营养的饼干。

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  • 作者

    Abreu Joel; Quintino Iago; Pascoal Gabriela; Postingher Bruna; Cadena Rafael; Teodoro Anderson;

  • 作者单位

    Fed Univ State Rio De Janeiro, Nutr Biochem Core, Lab Funct Foods, Av Pasteur 296, BR-22290240 Rio De Janeiro, Brazil;

    Fed Univ State Rio De Janeiro, Dept Fundamental Nutr, Av Pasteur 296, BR-22290240 Rio De Janeiro, Brazil;

    Fed Univ State Rio De Janeiro, Nutr Biochem Core, Lab Funct Foods, Av Pasteur 296, BR-22290240 Rio De Janeiro, Brazil;

    Coll Cenecista Bento Goncalves, Nutr Course, St Arlindo Franklin Barbosa 460, Bento Goncalves, RS, Brazil;

    Fed Univ State Rio De Janeiro, Nutr Biochem Core, Lab Funct Foods, Av Pasteur 296, BR-22290240 Rio De Janeiro, Brazil|Fed Univ State Rio De Janeiro, Dept Fundamental Nutr, Av Pasteur 296, BR-22290240 Rio De Janeiro, Brazil;

    Fed Univ State Rio De Janeiro, Nutr Biochem Core, Lab Funct Foods, Av Pasteur 296, BR-22290240 Rio De Janeiro, Brazil;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    Grape; organic production; waste;

    机译：葡萄;有机生产;废物;

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