共 50 条
Stability of Phenolic Compounds in Grape Stem Extracts
被引:47
|作者:
Esparza, Irene
[1
,2
]
Cimminelli, Maria Jose
[1
]
Moler, Jose Antonio
[3
]
Jimenez-Moreno, Nerea
[1
]
Ancin-Azpilicueta, Carmen
[1
,2
]
机构:
[1] Univ Publ Navarra, Dept Sci, Campus Arrosadia S-N, Pamplona 31006, Spain
[2] Univ Publ Navarra, Inst Adv Mat InaMat, Pamplona 31006, Spain
[3] Univ Publ Navarra, Dept Stat & Operat Res, Campus Arrosadia S-N, Pamplona 31006, Spain
来源:
关键词:
grape stem extract;
stability;
temperature;
light;
storage;
phenolic compounds;
ANTIOXIDANT CAPACITY;
BIOLOGICAL-ACTIVITIES;
STORAGE-CONDITIONS;
THERMAL-STABILITY;
ANTHOCYANINS;
RESVERATROL;
PH;
MALTODEXTRIN;
DEGRADATION;
TEMPERATURE;
D O I:
10.3390/antiox9080720
中图分类号:
Q5 [生物化学];
Q7 [分子生物学];
学科分类号:
071010 ;
081704 ;
摘要:
Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of Mazuelo stem extracts during storage at 25 and 40 degrees C, in two different light conditions (amber and transparent vials). The stability of the antioxidants was studied after 2, 4 and 6 months of conservation. Gallic acid and the quercetin derivative concentration were stable throughout the storage period. In contrast, catechin disappeared from all the extracts in just two months of storage. Anthocyanins were significantly affected by temperature, and light enhanced their degradation when the extracts were kept at 40 degrees C. Resveratrol and viniferin showed a similar behavior. Their concentration decreased from the beginning of storage, and in both cases, they were significantly affected by both temperature and light.
引用
收藏
页码:1 / 14
页数:14
相关论文