1. Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats.
- Author
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de Oliveira WP, Biasoto ACT, Marques VF, Dos Santos IM, Magalhães K, Correa LC, Negro-Dellacqua M, Miranda MS, de Camargo AC, and Shahidi F
- Subjects
- Animals, Anthocyanins administration & dosage, Anthocyanins chemistry, Chromatography, High Pressure Liquid, Humans, Hydroxybenzoates chemistry, Male, Metabolic Diseases metabolism, Plant Extracts chemistry, Rats, Rats, Wistar, Cholesterol, VLDL metabolism, Hydroxybenzoates administration & dosage, Metabolic Diseases drug therapy, Plant Extracts administration & dosage, Triglycerides metabolism, Vitis chemistry, Waste Products analysis, Wine analysis
- Abstract
Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL-cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries., (© 2017 Institute of Food Technologists®.)
- Published
- 2017
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