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1.
Braz. J. Pharm. Sci. (Online) ; 56: e18467, 2020. tab, graf
Article in English | LILACS | ID: biblio-1249175

ABSTRACT

The processing of grapes for the manufacture of juices and wines, generates large quantities of by-products rich in metabolites with antioxidant, antimicrobial, anti-inflammatory and cicatrizing activities. The high homology between human enzymes and snake venoms makes the latter valuable laboratory tools for the study of pathophysiological processes. Proteases and phospholipases A2 act in processes related to hemostasis and inflammatory response. Thus, in this work, dried pomace obtained from grape (Isabel, Niagara, Bordô, BRS Violeta and Blend cultivars) processing were evaluated on phospholipase, proteolytic, hemolytic and thrombolytic activities induced by snakes venoms and the content of phenolic compounds and minerals was evaluated. The dried pomace exerted inhibitory and potentiating actions in all analyzed activities. The enzymatic modulators present in the evaluated dried pomace have potential for therapeutic use, although their broad characterization is still necessary, in order to define adequate amounts and formulations to obtain efficacy and safety in their use.


Subject(s)
Snake Venoms/adverse effects , Wine/classification , Enzymes/analysis , Phenolic Compounds/analysis , Phospholipases A2/analysis , Vitis/classification , Industrial Waste/analysis
2.
São Paulo; s.n; 2011. 140 p. ilus, tab, graf.
Thesis in Portuguese | LILACS | ID: lil-640014

ABSTRACT

O vinho tinto é rico em compostos fenólicos com atividade antioxidante, capazes de inativar espécies reativas de oxigênio, minimizando danos celulares oriundos do estresse oxidativo, proporcionando uma redução de risco para doenças crônicas não transmissíveis. Assim, os objetivos desta pesquisa foram identificar associações entre a atividade antioxidante in vitro e fatores relacionados ao tipo de uva, região de produção, perfil sensorial, safra, valor comercial e concentração de compostos fenólicos de vinhos tintos produzidos no Brasil, Chile e Argentina. Inicialmente, os vinhos brasileiros (n=29) foram avaliados em relação à atividade antioxidante (ORAC e DPPH), cor instrumental e compostos fenólicos majoritários, no intuito de verificar qual classe de fenólicos estaria associada com a atividade antioxidante. Verificou-se que tanto os compostos fenólicos totais como os flavonóides totais, com destaque aos flavonóides não-antociânicos, se associaram significativamente (p<0,05) com a atividade antioxidante. Em um segundo passo, as características sensoriais, a cor, o valor comercial e a atividade antioxidante das 80 amostras de vinhos Sul-Americanos, distribuídas em Merlot (n=9), Pinot Noir (n=17), Malbec (n=11), Syrah (n=12), Cabernet Sauvignon (n=24), e vinhos de uvas americanas (Vitis labrusca) (n=7) foram avaliados usando estatística multivariada, objetivando-se verificar se a qualidade sensorial das amostras estaria associada com o valor comercial, cor, e à atividade antioxidante. De uma forma geral, os vinhos chilenos e argentinos apresentaram maior atividade antioxidante, valor comercial, intensidade de odor, qualidade sensorial, índice de acidez e taninos, ao passo que os vinhos brasileiros obtiveram os menores valores para os atributos sensoriais. Os vinhos de uvas americanas apresentaram menores valores para todas as variáveis. As varietais Syrah, Malbec e Cabernet Sauvignon apresentaram maior capacidade antioxidante e melhores características ...


Red wine is rich in phenolic compounds with antioxidant activity, being able to buffer reactive oxygen species, thus decreasing the risk of non-transmissible chronic diseases. In this regard, the objectives of this research aimed at identifying associations between the in vitro antioxidant activity and factors related to grape varietal, region of production, sensory profile, vintage, color, commercial value, and concentration of phenolic compounds of red wines produced in Brazil, Chile, and Argentina. Initially, the Brazilian red wines (n = 29) were assessed in relation to antioxidant activity, instrumental color, and major phenolic compounds with the objective to verify which phenolic class was associated with the antioxidant activity. Both the total phenolic compounds and total flavonoids, with special attention to non-anthocyanin flavonoids, were significantly associated with the antioxidant activity. In a second step, the sensory characteristics, color, commercial value, and antioxidant activity of the 80 red wine samples, which were distributed in Merlot (n=9), Pinot Noir (n=17), Malbec (n=11), Syrah (n=12), Cabernet Sauvignon (n=24), and table wines (Vitis labrusca) (n=7) were evaluated using multivariate statistical techniques, with the aim to verify how the overall perception of quality of wines was related to commercial value, color and antioxidant activity. In a general way, te Chilean and Argentinean red wines displayed a higher antioxidant activity, commercial value, intensity of odors, sensory perception of quality, acidity level, and tannin level, whereas the Brazilian samples obtained the lowest values for the sensory attributes. The table wines presented the lowest values for all response variables. Syrah, Malbec and Cabernet Sauvignon varietals presented the highest antioxidant activity and most favorable sensory features, and this result was independent of wine's vintage and origin. As a last step, the wines produced with V. vinifera grapes …


Subject(s)
Antioxidants/analysis , Antioxidants/classification , In Vitro Techniques , South America , Structure-Activity Relationship , Taste , Wine/analysis , Wine/classification , Phenolic Compounds/analysis , Phenolic Compounds/statistics & numerical data , Multivariate Analysis , Free Radicals/analysis , Taste Threshold
3.
Biocell ; 30(1): 1-7, abr. 2006. tab
Article in English | LILACS | ID: lil-448071

ABSTRACT

Argentinean Vitis vinifera cultivars although originated from Europe, have clear ampeIographic and genotypic differences as compared with the European cultivars currently used in wine making. In vitro evaluation of salt tolerance has been used in many species. Our hypothesis was that Argentinean cultivars are more tolerant to salinity than European ones. Three European cultivars, Malbec, Cabernet Sauvignon and Chardonnay and four Argentinean cultivars, Cereza, Criolla Chica, Pedro Gimenez and Torrontes Riojano were tested by in vitro culture. Treatments included: 1) Control, 2) 60 mEq/L of a mixture of three parts of NaCl and one part of CaCl2 and 3) 90 mEq/L of the salt mixture. Results from two experiments (I and II) are reported. No differences were found in plant survival, expressed as % of the respective control, among cultivars. Leaf area, leaf, stem and total dry matter (DM) in Experiment I and leaf area, leaf number and leaf, stem, root and total DM in Experiment II, were higher in Argentinean cultivars than in European ones. We conclude that Argentinean cultivars show better performance in growing under salinity, especially in the highest salt concentration. Differences among cultivars, inside each group, were found for most of the measured variables.


Subject(s)
Agricultural Cultivation , Sodium Chloride/adverse effects , Culture Media/analysis , Saltpetre Soils , Vitis/growth & development , Vitis/physiology , Argentina , Europe , Plant Physiological Phenomena , Wine/classification
4.
Bol. Centro Pesqui. Process. Aliment ; 14(1): 105-10, jan.-jun. 1996. tab
Article in Portuguese | LILACS | ID: lil-181209

ABSTRACT

Verificou-se a quantidade de microrganismos existentes nos vinhos branco seco, branco suave, branco macerado, rosado e tinto frutado. Observou-se que nos vinhos tintos a contagem de leveduras e bactérias foi maior que nos brancos. Tal fato pode ser explicado em funçäo dos vinhos sofrerem filtaçäo mais rigorosa


Subject(s)
Food Microbiology , Food Quality , Wine/analysis , Bacteria , Fermentation , Wine/classification , Yeasts
5.
Bol. Centro Pesqui. Process. Aliment ; 13(2): 85-90, jul.-dez. 1995. tab
Article in Portuguese | LILACS | ID: lil-181175

ABSTRACT

Estuda a quantidade ideal de clarificantes a ser adicionada ao vinho branco seco semillon para se atingir a cor padräo estabelecida pela empresa produtora. Os valores determinados em g/L para polivinilpolipirrolidona (PVPP) e caseína foram iguais, ou seja, 0,4 para a amostra 1; 0,07 e 0,15 para a mostra 2; 0,27 e 0,22 para a amostra 3 e 0,07 e 0,12 para a amostra 4


Subject(s)
Caseins , Color , Povidone , Wine , Caseins/administration & dosage , Color/standards , Povidone/administration & dosage , Wine/analysis , Wine/classification
6.
Bol. Centro Pesqui. Process. Aliment ; 13(1): 7-12, 1995. ilus
Article in Portuguese | LILACS | ID: lil-161750

ABSTRACT

Analisou-se dezenove amostras de vinho de diversas variedades e comparou-se os resultados com os padröes adotados pela indústria que os produz. Verificou-se que os vinhos apresentavam características próprias e estabilidade suficiente para serem engarrafados. Constatou-se leve excesso de cor e insuficiente teor de anidrido sulfuroso livre e total em algumas amostras, o que foi corrigido pela adiçäo de clarificantes e anidrido sulfuroso gasoso


Subject(s)
Alcoholic Beverages/analysis , Wine/analysis , Alcoholic Beverages/classification , Alcoholic Beverages/toxicity , Wine/adverse effects , Wine/classification
7.
Lima; s.n; 1985. 69 p. tab, graf. (T-3243).
Monography in Spanish | LILACS | ID: lil-186947

ABSTRACT

Con el fin de averiguar el grado de toxicidad de las bebidas alcohólicas no destiladas, debido a su elevado consumo, se ha realizado la determinación de metanol y alcoholes superiores (aceite de fusel)en vinos. Los compuestos químicos determinados como impurezas, son altamente tóxicos para el organismo, causan degeneración de las células o provocan deficiencias orgánicas, especialmente a nivel ocular, SNC y hepático, durante su metabolismo. La identificación de metanol se realizó por el método de microdifusión de Milton Felstein y Miels Klendshoj, la determinación de los alcoholes superiores por el método de la Official Methods of Analysis of the Association of Malytical Chemist (A.O.A.C). Se encontraron en los vinos, concentraciones de 8mg 116mg por litro de metanol y para los alcoholes superiores de 16mg por ciento o 131mg por ciento. Dichos valores están por debajo de los límites de toxicidad establecidos por el Código Latinoamericano de Alimentos, para las bebidas alcohólicas.


Subject(s)
Methanol , Wine/analysis , Wine/classification , Wine/microbiology , Wine/toxicity , Chemistry, Pharmaceutical , Drug Industry
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