Phenolics from Winemaking By‐Products Better Decrease VLDL‐Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats
- Autores: Walkia Polliana 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 Camargo, Fereidoon Shahidi
- Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 10, 2017, págs. 2432-2437
- Idioma: inglés
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Resumen
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.
