Abstract
Seed and peel flours of organic Bordeaux grapes (Vitis labrusca L.), containing phenolics and antioxidant capacity, influenced both the composition and properties of a yogurt. The total phenolic content (TPC) of the yogurts containing 3% of grape seed flour (GSFY) and 3% of the mixture of flours (MFY, containing 50% of seed and 50% of peel grape flours, w/w) were 18.800 ± 1.060 and 19.509 ± 1.216 mg/g of gallic acid equivalents (GAE), respectively, significantly higher than the content of the control formulation (CY, 3.199 ± 0.326 mg GAE/g). The GSFY, MFY and CY exhibited an antioxidant capacity (mean values), respectively, of 0.6100, 0.7833 and zero µmol TEAC/g by the FRAP method; and 3.6658, 2.9217 and 0.2468 µmol TEAC/g by the ABTS method. The yogurts presented typical coloration of each flour and the texture of the yogurts did not vary significantly compared to the CY. Principal Component Analysis (PCA) results distinguished the yogurts containing the grape flours and the control sample, regarding their composition and properties. The grape bioresidues were valorized by obtaining a functional and clean label yogurt.
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The datasets generated and/or analyzed during the current study are not publicly available, because they make part of a dataset, which includes confidential information regarding other studies that are being currently performed by our research group, but are available from the corresponding author on reasonable request.
Abbreviations
- ABTS +• :
-
[2, 2-Azino-bis (3-ethylbenzothiazolino-6-sulfonic acid)]
- CFU:
-
Colony forming unit
- CY:
-
Control yogurt
- FRAP:
-
Ferric reducing antioxidant potential
- GAE:
-
Gallic acid equivalent
- GSFY:
-
Yogurt with the grape seed flour
- MFY:
-
Yogurt with the mixture of flours
- TEAC:
-
Trolox equivalent antioxidant capacity
- TPC:
-
Total phenolic content
- TPTZ:
-
2,4,6-Tris(2-pyridyl)-s-triazine
- TROLOX:
-
6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid
- UV–VIS:
-
Spectrophotometer:Spectrophotometric analyses
- GC/FID:
-
Gas chromatography with flame ionization detector
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Acknowledgements
The authors are grateful to Ms. Bruna Postingher, from Econatura® Produtos Ecológicos e Naturais Ltda. (Brazil), for samples donation.
Funding
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brazil (CAPES)—Finance Code 001 and n.88887.368355/2019-00 (PNPD, CAPES). RDMC Amboni has a CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico—Brazil) researcher fellowship (PQ1D).
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da Rocha Zanetti, M.B., da Silva Haas, I.C., Pereira-Coelho, M. et al. Valorization of biowastes from sustainable viticulture with bioactive potential: application in functional yogurt. J Food Sci Technol 59, 4673–4684 (2022). https://doi.org/10.1007/s13197-022-05547-5
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DOI: https://doi.org/10.1007/s13197-022-05547-5