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Article

Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

1
School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil
2
Technology College, National Service for Industrial Learning (SENAI/CIMATEC), Salvador 41650-010, Bahia, Brazil
3
School of Pharmacy, Federal University of the São Francisco Valley (UNIVASF), Petrolina 56300-000, Pernambuco, Brazil
4
Department of Biotechnology, Health Science Institute, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil
*
Authors to whom correspondence should be addressed.
Academic Editors: Maria Beatriz Prior Pinto Oliveira and Rita Carneiro Alves
Molecules 2020, 25(16), 3701; https://doi.org/10.3390/molecules25163701
Received: 23 July 2020 / Revised: 7 August 2020 / Accepted: 11 August 2020 / Published: 14 August 2020
(This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization)
The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used. View Full-Text
Keywords: Vitis vinifera; agro-food waste; polyphenols; conventional oven; freeze-drying Vitis vinifera; agro-food waste; polyphenols; conventional oven; freeze-drying
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MDPI and ACS Style

Silva, G.V.d.; Machado, B.A.S.; Oliveira, W.P.d.; Silva, C.F.G.d.; Quadros, C.P.d.; Druzian, J.I.; Ferreira, E.d.S.; Umsza-Guez, M.A. Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”. Molecules 2020, 25, 3701. https://doi.org/10.3390/molecules25163701

AMA Style

Silva GVd, Machado BAS, Oliveira WPd, Silva CFGd, Quadros CPd, Druzian JI, Ferreira EdS, Umsza-Guez MA. Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”. Molecules. 2020; 25(16):3701. https://doi.org/10.3390/molecules25163701

Chicago/Turabian Style

Silva, Gabriela Viana da, Bruna Aparecida Souza Machado, Walkia Polliana de Oliveira, Camilla Fernanda Godinho da Silva, Cedenir Pereira de Quadros, Janice Izabel Druzian, Ederlan de Souza Ferreira, and Marcelo Andrés Umsza-Guez. 2020. "Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”" Molecules 25, no. 16: 3701. https://doi.org/10.3390/molecules25163701

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