Elaboração de farinha de uva a partir de subproduto da indústria vitivinícola: qualidade nutricional e de compostos bioativos

Abstract

Due to the large wine production and the large amount of waste derived from this process, the aim of this study was to analyze the bioactive compounds and chemical composition by product and flour obtained from the pulp of the grape wine industry. The crushed grape variety Cabernet Sauvignon obtained from a wine industry in the region of Campania, the 2012/2013 crop was used. The sample was stored in a freezer until the beginning of the analysis in Processing Laboratory Animal Products, Federal University of Pampa / Bage campus. The dried sample was conducted by the method tray oven at 70 ° C for two hours. The sample was ground in an analytical mill and stored under-cooling container that does not exceed light. All determinations were performed in triplicate and the results were evaluated by analysis of variance (ANOVA) and Tukey test, both at the 5% level of significance, using Statistic Program 7. This work it was observed that the moisture content decreased significantly to 22.03% after drying, increasing protein values were around 7.88%, 15.40% fiber and 44.24% carbohydrate. One can also notice that the lipid content decreased getting around 6, 76%. After drying the phenol content decreased approximately 60% of initial content, however it can be stated that the flour has decomposed bulk phenolics including anthocyanins that this work was around 33%. The grape pomace flour proved to be a rich source of fiber and phenolic compounds with high antioxidant power. It was observed that the use of the byproduct of winemaking is feasible to the enrichment of nutritional quality of the food, pharmaceutical and nutricosmetic due to the high content of bioactive compounds found waste and chemical composition.