Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

Silva, Francyeli Araújo; Borges, Graciele da Silva Campelo; Lima, Marcos dos Santos; Queiroga, Rita de Cássia Ramos do Egypto; Estevez Pintado, Maria Manuela; Vasconcelos, Margarida Angélica da Silva

doi:10.1590/1981-6723.04120

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 24 • 2021 • https://doi.org/10.1590/1981-6723.04120 copy

Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

Uso integral da uva Isabel na elaboração de novos produtos com valor nutricional e potencial funcional

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g^-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g^-1). The catechin (2.37-28.11 mg 100 g^-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g^-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g^-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.

Keywords:
Grape products; Full use; Natural sweeteners; Fiber diet; Bioactive compounds; Bioaccessibility

Parameters (g 100 g^-1)	Preparation		Flour
Parameters (g 100 g^-1)	PS	PAX	FS	FAX
Total solids	26.07 ± 0.05^a	23.50 ± 0.03^b	92.19 ± 0.02^B	93.62 ± 0.05^A
Proteins	0.49 ± 0.04^a	0.49 ± 0.04^a	4.80 ± 0.01^A	4.20 ± 0.08^B
Lipids	2.86 ± 0.01^a	1.66 ± 0.01^b	8.48 ± 0.08^A	8.18 ± 0.10^A
Ash	0.37 ± 0.01^a	0.25 ± 0.01^b	1.93 ± 0.01^A	1.66 ± 0.01^B
Soluble fiber	-	-	3.45 ± 0.15^B	3.95 ± 0.30^A
Insoluble fiber	-	-	16.69 ± 0.01^B	18.01 ± 0.01^A
Total fiber	0.62 ± 0.01^a	0.63 ± 0.01^a	20.14 ± 0.15^B	21.95 ± 0.31^A
Sugars
Maltose	0.01 ± 0.01	< LOD	0.03 ± 0.01^A	0.04 ± 0.01^A
Glucose	11.29 ± 0.48^a	4.16 ± 0.08^b	25.41 ± 0.53^A	13.91 ± 0.26^B
Fructose	11.11 ± 0.46^a	6.67 ± 0.13^b	24.27 ± 0.45^A	21.17 ± 0.37^B
Total	22.41 ± 0.94^a	10.83 ± 0.22^b	49.71 ± 0.98^A	35.12 ± 0.63^B
Organic acids
Citric acid	0.01 ± 0.01^a	0.01 ± 0.01^a	0.13 ± 0.01^A	0.01 ± 0.01^B
Tartaric acid	0.50 ± 0.02^a	0.43 ± 0.01^a	0.98 ± 0.02^A	0.88 ± 0.01^B
Malic acid	0.28 ± 0.01^a	0.21 ± 0.01^b	0.59 ± 0.01^B	0.66 ± 0.01^A
Succinic acid	0.03 ± 0.01	< LOD	< LOD	< LOD
Formic acid	0.02 ± 0.01	< LOD	0.04 ± 0.01^A	0.03 ± 0.01^A
Total	0.85 ± 0.03^a	0.64 ± 0.01^b	1.74 ± 0.03^A	1.59 ± 0.01^B
Color
L*	14.39 ± 0.18^b	15.77 ± 0.11^a	8.25 ± 0.24^A	8.30 ± 0.24^A
a*	3.54 ± 0.23^a	4.28 ± 0.11^a	13.11 ± 0.23^A	11.21 ± 0.09^B
b*	0.81 ± 0.01^a	1.11 ± 0.16^a	5.60 ± 0.08^B	6.40 ± 0.08^A

Parameters	Grape	Preparation				Flour
Parameters	Grape	PS	Var. (%)	PAX	Var. (%)	FS	Var. (%)	FAX	Var. (%)
Monomeric anthocyanins (mg malvidin 3-glucoside 100 g^-1)	23.45 ± 0.61^Bc	33.12 ± 0.26^A	41.24	33.71 ± 0.88^A	43.75	35.63 ± 1.04^a	51.95	31.81 ± 0.75^b	35.65
Antioxidant activity (µM TEAC 100 g^-1)
DPPH	212.30 ± 2.07^Cc	488.59 ± 6.08^A	130.14	455.12 ± 1.08^B	114.37	1954.40 ± 0.62^a	820.57	1945.78 ± 2.98^b	816.51
FRAP	541.30 ± 2.89^Bc	957.65 ± 12.48^A	121.63	593.38 ± 1.05^B	37.32	7552.95 ± 43.12^b	1647.97	12128.63 ± 191.30^a	2706.91
ORAC	1099.25 ± 42.11^Cc	1798.12 ± 9.20^A	63.58	1507.34 ± 53.48^B	37.12	6457.80 ± 212.26^b	487.47	8598.33 ± 120.08^a	682.20

Compound	Initial fraction (mg 100 g^-1)
Compound	Grape	PS	PAX	FS	FAX	Grape	PS	PAX	FS	FAX
Flavanols
Catechin	2.91 ± 0.04^Ac	2.64 ± 0.04^B	2.37 ± 0.04^C	21.09 ± 0.34^b	28.11 ± 0.46^a	3.98 ± 0.06^Ac	4.00 ± 0.06^A	4.00 ± 0.06^A	5.73 ± 0.09^b	6.29 ± 0.10^a
Epigallocatechin gallate	0.34 ± 0.00^Ac	0.22 ± 0.01^B	0.12 ± 0.01^C	3.70 ± 0.06^b	5.54 ± 0.09^a	< LOD	0.21 ± 0.00^A	0.03 ± 0.00^B	0.05 ± 0.00^a	0.05 ± 0.00^a
Procyanidin B1	0.35 ± 0.01^Bc	0.44 ± 0.01^A	0.37 ± 001^B	4.53 ± 0.07^b	6.37 ± 0.10^a	0.03 ± 0.00^Cb	0.32 ± 0.00^A	0.29 ± 0.00^B	0.56 ± 0.01^a	0.55 ± 0.01^a
Procyanidin B2	0.78 ± 0.01^Bc	0.97 ± 0.02^A	0.81 ± 0.01^B	7.88 ± 0.12^b	14.51 ± 0.24^a	0.09 ± 0.00^Bb	0.34 ± 0.00^A	0.35 ± 0.00^A	0.60 ± 0.01^a	0.62 ± 0.01^a
Procyanidin A2	0.49 ± 0.01^B	0.87 ± 0.01^A	< LOD	< LOD	< LOD	< LOD	< LOD	< LOD	0.17 ± 0.00 ^a	0.13 ± 0.00^b
Flavonols
Quercetin glucoside	0.46 ± 0.01^Bc	0.59 ± 0.01^A	0.56 ± 0.01^A	1.18 ± 0.02^b	1.30 ± 0.02^a	0.03 ± 0.00^Ca	0.08 ± 0.00^B	0.09 ± 0.00^A	< LOD	< LOD
Rutin	0.15 ± 0.01^Ac	0.11 ± 0.01^B	0.10 ± 0.01^B	0.64 ± 0.01^b	0.84 ± 0.01^a
Kaempferol glucoside	0.11 ± 0.01^Bc	0.13 ± 0.01^A	0.13 ± 0.01^A	0.29 ± 0.01^b	0.39 ± 0.01^a	< LOD	0.01 ± 0.00^A	0.01 ± 0.00 ^A	0.05 ± 0.00^a	0.03 ± 0.00^b
Naringenin	<LOD	0.21 ± 0.01^B	0.24 ± 0.01^A	0.36 ± 0.01^a	0.25 ± 0.01^b	< LOD	< LOD	< LOD	< LOD	< LOD
Hesperidin	<LOD	0.31 ± 0.01^A	0.28 ± 0.01^B	< LOD	< LOD	< LOD	< LOD	< LOD	< LOD	< LOD
Phenolic acids
Gallic	<LOD	<LOD	<LOD	1.81 ± 0.03	<LOD	0.41 ± 0.01^Cb	0.48 ± 0.01^A	0.45 ± 0.01^B	0.73 ± 0.01^a	0.76 ± 0.01^a
Caffeic	0.08 ± 0.01^Ac	0.09 ± 0.01^A	0.08 ± 0.01^A	0.13 ± 0.01^b	0.15 ± 0.01^a	<LOD	<LOD	0.04 ± 0.00^A	0.10 ± 0.00^a	0.10 ± 0.00^a
Caftaric	2.31 ± 0.04^Cc	38.43 ± 0.63^A	35.86 ± 0.58^B	63.65 ± 1.04^b	69.43 ± 1.13^a	0.03 ± 0.00^Cc	1.17 ± 0.02 ^A	1.07 ± 0.02^B	1.89 ± 0.03^b	2.13 ± 0.03^a
Chlorogenic	0.10 ± 0.01^C	2.35 ± 0.04^A	2.13 ± 0.03^B	<LOD	<LOD	0.03 ± 0.00 ^Ba	0.01 ± 0.00^C	0.05 ± 0.00^A	< LOD	< LOD
Trans-Resveratrol	0.11 ± 0.01^Ac	0.10 ± 0.01^A	0.10 ± 0.01^A	0.24 ± 0.01^b	0.26 ± 0.01^a	< LOD	0.04 ± 0.00^A	0.02 ± 0.00^B	0.05 ± 0.00^a	0.04 ± 0.00^b
Anthocyanins
Delphinidin 3-glucoside	0.19 ± 0.01^Cc	0.92 ± 0.02^A	0.86 ± 0.01^B	0.51 ± 0.01^a	0.44 ± 0.01^b	< LOD	< LOD	< LOD	< LOD	< LOD
Malvidin 3-glucoside	16.47 ± 0.27^Aa	15.06 ± 0.24^B	14.08 ± 0.23^C	10.68 ± 0.17^b	8.65 ± 0.14^c	< LOD	< LOD	< LOD	< LOD	< LOD
Pelargonidin 3-glucoside	1.33 ± 0.02^Cb	2.45 ± 0.04^A	2.31 ± 0.04^B	1.72 ± 0.03^a	< LOD	< LOD	< LOD	< LOD	< LOD	< LOD
Peonidin 3-glucoside	2.10 ± 0.03^Ca	2.49 ± 0.04^A	2.31 ± 0.04^B	1.85 ± 0.03^b	< LOD	< LOD	< LOD	< LOD	< LOD	< LOD

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Rita de Cássia Ramos do Egypto Queiroga, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Departamento de Nutrição, Campus I, Cidade Universitária, CEP: 58033-455, João Pessoa/PB - Brasil, e-mail: rcqueiroga@uol.com.br