Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5442
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dc.contributor.authorGalmarini, Mara Virginiaes
dc.contributor.authorMaury, Chantales
dc.contributor.authorMehinagic, Emiraes
dc.contributor.authorSanchez, Virginiaes
dc.contributor.authorBaeza, Rosaes
dc.contributor.authorMignot, Sophiees
dc.contributor.authorZamora, María Claraes
dc.contributor.authorChirife, Jorgees
dc.contributor.otherUniversidad Católica Argentina. Facultad de Ciencias Agrariases
dc.date.accessioned2019-06-06T00:48:17Z-
dc.date.available2019-06-06T00:48:17Z-
dc.date.issued2012-
dc.identifier.citationGalmarini, M., Maury, Ch., Mehinagic, E., Sanchez, V., Baeza, R., Mignot, S., Zamora, M. y Chirife, J. 2012. Stability of individual phelonic compounds and antioxidant activity during storage of a red wine powder [en línea]. Postprint del artículo publicado en Food and bioprocess technology, diciembre 2012. DOI 1 0 . 1 0 0 7/s 1 1 9 4 7-0 1 2- 1 0 3 5-y Disponible en: http://bibliotecadigital.uca.edu.ar/repositorio/investigacion/stability-individual-phenolic-compounds.pdf [Fecha de consulta: ….]es
dc.identifier.urihttps://repositorio.uca.edu.ar/handle/123456789/5442-
dc.description.abstractAbstract: The addition of maltodextrin DE 10 to red wine (Cabernet sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (aw) of 0.053 and 0.330 was stored at 28ºC and 38ºC and the content of ten different phenolic compounds was determined by HPLC. Caftaric acid, quercetin 3-glucoside, caffeic acid, gallic acid and resveratrol contents in the WP stored at 28 and 38 ºC, remained almost constant during 70 days of storage, while epicatechin gallate, catechin, malvidin 3-G and epicatechin showed slight losses (about 15- 25%) during storage. On the contrary, epigallocatechin experienced a strong loss of concentration (around 61% loss) during storage at the same conditions. A moderate decrease of antioxidant activity, determined by free radical scavenging capacity of the DPPH* and ferric reducing antioxidant power (FRAP) was observed along storage. This decrease was more important at higher temperature (38ºC) and higher aw (0.33). These results would allow the feasibility of using this wine powder as a healthy ingredient in alcohol-free powder drinkses
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dc.rightsAcceso Abiertoes
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/es
dc.subjectPOLIFENOLESes
dc.subjectVINOes
dc.subjectPOTENCIAL ANTIOXIDANTEes
dc.subjectRESVERATROLes
dc.subjectINGENIERIA EN ALIMENTOSes
dc.titleStability of individual phenolic compounds and antioxidant activity during storage of a red wine powderes
dc.typeArtículoes
uca.pathFacultad de Ingeniería y Ciencias Agrarias|Artículoses
uca.disciplinaINGENIERIA EN ALIMENTOSes
uca.filename/home/data-uca-generic/folder_generic_common/Ing. y Cs.Agrarias/Art�culos/stability-individual-phenolic-compounds/metadata.xmles
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local.message.claim2019-06-06T18:26:26.026-0300|||null|||submit_approve|||dc_contributor_author|||jsp.dspace.authority-listclaim.default.note*
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crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.orcid0000-0002-2900-4529-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
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