Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were id...

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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: da Silva, Gabriela Viana, Machado, Bruna Aparecida Souza, de Oliveira, Walkia Polliana, da Silva, Camilla Fernanda Godinho, de Quadros, Cedenir Pereira, Druzian, Janice Izabel, Ferreira, Ederlan de Souza, Umsza-Guez, Marcelo Andrés
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7466153/
https://ncbi.nlm.nih.gov/pubmed/32823808
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25163701
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