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首页> 外文期刊>International journal of food science & technology >Autochthonous white grape pomaces as bioactive source for functional jams
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Autochthonous white grape pomaces as bioactive source for functional jams

机译：土生白葡萄球果作为功能性果酱的生物活性来源

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摘要

Seeds and skins from grape pomaces of Pecorello and Mantonico cv underwent extraction (ultrasound-assisted or maceration), in order to obtain added-value ingredients for the production of a functional pear jam. The antioxidant features of the extracts were tested by in vitro colorimetric assays. Among seeds, Mantonico by maceration (MSC) showed the best results, as well as Mantonico by ultrasound-assisted extraction (MBs) among skin extracts. The selected extracts were fully characterised by NMR and MS techniques, confirming the presence of many polyphenols, flavonoids and tannins among others. Pectin was then derivatised by the grafting procedure with the active molecules of MBs and MSC. The latter produced the best antioxidant polymer also without toxicity evaluated using Caco-2 cells and was used for the jam preparation. The functional pear jam showed improved antioxidant performances in comparison with its non-functional counterparts as well as its maintenance over time (15 days).
机译：为了获得功能性梨果酱的增值成分，对来自Pecorello和Mantonico cv的葡萄球果的种子和皮进行了提取（超声波辅助或浸渍）。通过体外比色测定法测试了提取物的抗氧化特性。在种子中，浸软的曼通尼科（MSC）效果最好，而皮肤提取物中的超声辅助萃取（MBs）则是最好的结果。所选的提取物已通过NMR和MS技术进行了充分表征，从而证实了多种多酚，类黄酮和单宁的存在。然后通过接枝步骤将果胶与MBs和MSC的活性分子衍生化。后者产生了最佳的抗氧化剂聚合物，也没有使用Caco-2细胞评估的毒性，并用于果酱制备。与功能性梨果酱相比，功能性梨果酱显示出改善的抗氧化性能，并且经过一段时间（15天）后仍具有保养效果。

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