Phenolic compounds and antioxidant activity of two products fermented from the pomace of the Burgundy Black variety grape must obtained from a Peruvian winery.
Portada
PDF 
FLIP Citas bibliográficas
Gestores Bibliográficos
Indexadores
Código QR
Autor corporativo
Recolector de datos
Otros/Desconocido
Director audiovisual
Editor/Compilador
Editores
Fecha
Cita bibliográfica
Título de serie/ reporte/ volumen/ colección
Es Parte de
Resumen
Grape pomace is a by-product generated during the first phase of wine production. It contains polyphenols, flavonoids, and other components with antioxidant properties that can be exploited. The aim of this study was to evaluate the antioxidant activity of two products fermented from grape pomace of the black Burgundy variety, obtained from a Peruvian winery. Ten kilograms of grapes were collected, washed, and crushed. The preparation of the inoculum was done with Saccharomyces cerevisiae yeast, and Fermocel, a yeast nutrient, was added to the wine. The containers were sealed to allow the must to begin fermentation. Two analyses were performed on the extracts: phenolic compound quantification in the wine and vinegar by the Folin-Ciocalteu method and UV-visible spectrophotometry, as described by Sánchez et al. (2013), Hernández et al. (2019), and Kim et al. (2019), and the antioxidant capacity using DPPH (1,1-diphenyl-2-picrylhydrazyl) based on the methodology of Brand-Williams, known as DPPH. The results showed a positive effect of higher concentrations of phenolic compounds and antioxidant capacity in both the wine and vinegar. In conclusion, both fermented products have considerable levels of phenolic compounds and antioxidant activity, making them a viable alternative for incorporation into the diet, as they provide essential antioxidants for the body.
Resumen
La desnutrición hospitalaria actualmente en la población peruana es un problema que no se ha logrado abordar de manera correcta debido a la falta de herramientas estandarizadas de tamizaje nutricional En la actualidad los profesionales en nutrición manejan diferentes herramientas como la VGS, MUST, NRS – 2002, sin embargo, esta última no está validada por ningún estudio en nuestra población para comprobar su eficacia. La NRS – 2002 es una herramienta de tamizaje nutricional en la que se brinda puntajes para poder determinar el riesgo nutricional de cada paciente. La presente investigación secundaria titulada como revisión crítica: Aplicación de la NRS - 2002 como herramienta de tamizaje nutricional en pacientes adultos hospitalizados, tuvo como objetivo determinar la eficacia del uso de la NRS - 2002 como herramienta de tamizaje nutricional en pacientes adultos hospitalizados.