Phenolics from Winemaking By‐Products Better Decrease VLDL‐Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats |
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| Authors: | Walkia Polliana de Oliveira Aline Camarão Telles Biasoto Valquíria Fernanda Marques Ieda Maria dos Santos Kedma Magalhães Luiz Claudio Correa Melissa Negro‐Dellacqua Maria Spínola Miranda Adriano Costa de Camargo Fereidoon Shahidi |
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| Affiliation: | 1. Dept. de Análises Bromatológica Faculdade de Farmácia ‐ Univ. Federal da Bahia, Rua Bar?o de Jeremoabo, s/n ‐ Campus Univ. de Ondina, Salvador, BA, Brasil;2. Empresa Brasileira de Pesquisa Agropecuária – Embrapa Semiárido, Petrolina, PE, Brasil;3. Univ. Federal do Vale do S?o Francisco, Avenida José de Sá Mani?oba, s/n, Campus Univ., Petrolina, PE, Brasil;4. Univ. Federal de Santa Catarina, Araranguá, SC, Brasil;5. Dept. of Food Science and Technology, State Univ. of Londrina, Rod. Celso Garcia Cid, PR 445, km 380, Campus Universitário, Londrina, PR, Brazil;6. Dept. of Biochemistry, Memorial Univ. of Newfoundland, St. John's, NL, Canada |
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| 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. |
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| Keywords: | bioactive compounds cardiovascular disease functional beverage processing by‐products Vitis viní fera L |
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