Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria
The Isabel grape is one of the main cultivars of Vitis labrusca, and it's a common, rustic and less demanding variety. The aim of this work was the obtention of Isabel grape extract and the evaluation of its activity on the growth of Lactic Acid Bacteria. The effect of grape extract and ethano...
| Principais autores: | Scher, Sheila L., Fuchs, Renata H. Barros, Sora, Gisele T. de S., Mardigan, Laura P., Kwiatkowski, Angela |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2010
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3314 |
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peri-article-33142015-11-17T19:14:33Z Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria Scher, Sheila L. Fuchs, Renata H. Barros Sora, Gisele T. de S. Mardigan, Laura P. Kwiatkowski, Angela Phenolic compounds; Isabel grape; Lactic acid bacteria The Isabel grape is one of the main cultivars of Vitis labrusca, and it's a common, rustic and less demanding variety. The aim of this work was the obtention of Isabel grape extract and the evaluation of its activity on the growth of Lactic Acid Bacteria. The effect of grape extract and ethanol on lactic acid bacteria growth was evaluated. The average of total phenolic compounds in the Isabel grape extract was 14,80mg/mL, less than literature data. The amount of phenolic compounds on grape extract can be influenced by the type of extraction and techniques used in the production of the extract and by the reactions that occurs during its storage. The Isabel grape extract was more efficient on reducing Lactic acid bacteria growth than ethanol. DOI: http://dx.doi.org/10.14685/rebrapa.v1i1.7 Universidade Tecnológica Federal do Paraná (UTFPR) 2010-05-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3314 10.14685/rebrapa.v1i1.7 Brazilian Journal of Food Research; v. 1, n. 1 (2010); p. 35-37 Brazilian Journal of Food Research; v. 1, n. 1 (2010); p. 35-37 2448-3184 10.14685/rebrapa.v1i1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3314/2243 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Scher, Sheila L. Fuchs, Renata H. Barros Sora, Gisele T. de S. Mardigan, Laura P. Kwiatkowski, Angela |
| spellingShingle |
Scher, Sheila L. Fuchs, Renata H. Barros Sora, Gisele T. de S. Mardigan, Laura P. Kwiatkowski, Angela Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria |
| author_sort |
Scher, Sheila L. |
| title |
Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria |
| title_short |
Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria |
| title_full |
Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria |
| title_fullStr |
Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria |
| title_full_unstemmed |
Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria |
| title_sort |
phenolic compounds of grape extract (vitis labrusca) and their action on lactic acid bacteria |
| description |
The Isabel grape is one of the main cultivars of Vitis labrusca, and it's a common, rustic and less demanding variety. The aim of this work was the obtention of Isabel grape extract and the evaluation of its activity on the growth of Lactic Acid Bacteria. The effect of grape extract and ethanol on lactic acid bacteria growth was evaluated. The average of total phenolic compounds in the Isabel grape extract was 14,80mg/mL, less than literature data. The amount of phenolic compounds on grape extract can be influenced by the type of extraction and techniques used in the production of the extract and by the reactions that occurs during its storage. The Isabel grape extract was more efficient on reducing Lactic acid bacteria growth than ethanol. DOI: http://dx.doi.org/10.14685/rebrapa.v1i1.7 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2010 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3314 |
| _version_ |
1805294310876250112 |
| score |
10,814766 |