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Vitis products, composition, health benefits and economic valorization, Renato Vasconcelos Botelho, António Manuel Jordão

Label
Vitis products, composition, health benefits and economic valorization, Renato Vasconcelos Botelho, António Manuel Jordão
Language
eng
Bibliography note
Includes bibliographical references and index
Index
index present
Literary Form
non fiction
Main title
Vitis products
Nature of contents
dictionariesbibliography
Responsibility statement
Renato Vasconcelos Botelho, António Manuel Jordão
Series statement
Plant science research and practices
Sub title
composition, health benefits and economic valorization
Summary
"Grapevines and their clusters are very rich in components with different and interesting healthy effects, which also extend to grape derivatives such as must, wines and all other products (extracts, flour, leaves, seeds, pomace, etc.). Bioactive constituents present in grapes and vines, mainly polyphenols, are attracting increasing interest from consumers demanding polyphenol-rich foods as a result of epidemiological evidence suggesting the protective potential of polyphenols against chronic diseases directly associated with oxidative damage, such as Alzheimer's, cancers, diabetes, and hypertension, amongst others. In this regard, besides the traditional products from grapes, such as wine and juice, grape Vitis by-products are increasingly being re-utilized and transformed into high-value products for the food, cosmetics, and pharmaceutical industries. In this context, the book Vitis Products: Composition, Health Benefits and Economic Valorization intends to deeply discuss many aspects of the products derived from grapevines, including the diversity and potential of a wide range of economical possibilities, factors involved in their composition, varietal differences, and industrial process, showing a wide range of possibilities"--, Provided by publisher
Table Of Contents
Intro -- Contents -- Preface -- Chapter 1 -- Chemical and Technological Features of Native Grape Cultivars of Сrimea -- Abstract -- 1. Introduction -- 2. Composition of Crimean Native Grape Cultivars -- 2.1. Content of Sugars and Titratable Acids in Crimean Native and Classical Grapes Cultivars at the Stage of Technical Maturity -- 2.2. The Dynamics of the Phenolic Composition of Grapes during Ripening -- 2.3. Technological Parameters of the Phenolic and Oxidase Complex -- 2.4. Volatile Components in Must of Red Native Grape Cultivars -- 3. Some Features of Winemaking from Native Grape Cultivars of Crimea -- Conclusion -- Acknowledgments -- References -- Chapter 2 -- Quantification of Phenolics and Usability as Authenticity Markers: The Case Study of Red Wines from the Canary Islands -- Abstract -- 1. Introduction -- 2. Methods -- 2.1. Samples -- 2.2. HPLC-DAD Phenolic Quantification -- 2.3. Statistical Analysis -- 3. Using Red Wine Phenolics as Authenticity Markers -- 3.1. Phenolic Composition by HPLC-DAD -- 3.2. Phenolic Acids -- 3.2.1. Benzoic Acids -- 3.2.2. Hydroxycinnamic Acids -- 3.3. Flavonols -- 3.4. Stilbenoids -- 3.5. Flavanols -- 3.6. Anthocyanins -- 3.7. Cultivar Analysis -- 3.8. Wine Ageing Analysis -- 3.9. Geographical Analysis -- Conclusion -- References -- Chapter 3 -- Potential Health Benefits of Grape-Derived Products -- Abstract -- 1. Introduction -- 2. Health Properties of Grape Products: From Antioxidant Properties to a Protective Effect Against Diseases -- 2.1. Antioxidant Activities of Grape Products Evaluated "In Vitro" -- 2.1.1. Total Antioxidant Capacity of Wines -- 2.1.1.1. How to Evaluate the Global Antioxidant Profile of Wines -- 2.1.1.2. Variability Factor -- 2.1.2. Total Antioxidant Capacity of Fresh and Dried Grapes -- 2.1.3. Total Antioxidant Capacity of Winery By-Products2.2. Bioactivity of Grape Products Evaluated on Human Cell Lines -- 2.2.1. Bioactivity of Grape Products on Intestinal Cells -- 2.2.2. Bioactivity of Grape Products on Endothelial Cells -- 2.3. Bioactivity of Grape Products "In Vivo" -- 2.4. Effect of Winery Products in the Prevention of Oxidative Stress-Related Disease -- 2.4.1. Anti-Hypertensive Effects -- 2.4.2. Antidiabetic Effects -- 2.4.3. Effect on Metabolic Disorders of Obesity -- 2.4.4 Antimicrobial Activity Against Pathogenic Microorganisms -- References -- Chapter 4 -- Overview of the Recent Innovations in Vitis Products -- Abstract -- 1. Introduction -- 2. Vitis Morphology and Anatomy -- 2.1. Vitis Morphology -- 2.2. Vitis Anatomy -- 2.2.1. Roots -- 2.2.2. Stem -- 2.2.3. Leaves -- 2.2.4. Fruits -- 3. Grape Valorization -- 3.1. Table Grapes -- 3.2. Dried Grapes -- 3.3. Grape Juice -- 3.4. Distilled Spirits and Liqueurs -- 3.4.1. The Artisan Still -- 3.4.2. The Direct Fire Still -- 3.4.3. The Bain-Marie or Double Boiler Still -- The Steam Still -- 3.5. Grape Infusions -- 3.6. Pharmaceutical and Cosmetic Industries -- 3.7. Vinegar -- 3.8. Vitis Uses in Gastronomy -- Conclusion -- References -- Chapter 5 -- Valorization of Grape and Wine By-Products -- Abstract -- 1. Introduction -- 2. General Aspects Related to Grape and Wine by-Products -- 2.1. By-Products of Grape and Wine Processing -- 2.2. Bioactive Composition of Grape and Wine Processing By-Products -- 2.3. Biological Activities and Potential Health Benefits of Grape and Wine by-Products -- 2.4. By-Products of Grape and Wine Processing Used as Novel Ingredients in Foods -- 2.5. Bioconversion of Grape and Wine By-Products to High Value Products and Energy -- Conclusion -- References -- Chapter 6 -- Production of Grape Juice - A Brief Review -- Abstract -- 1. Introduction -- 2. Methods of Grape Juice Extraction3. Grape Juice Composition -- 4. Factors that Influence Grape Juice Quality -- 4.1. Grape Cultivars -- 4.2. Grape Ripening for Juice Production -- 4.3. Soil and Climate Conditions -- References -- Chapter 7 -- Valorization of Vine Leaves for Infusions Production: Chemical Composition and Sensory Profile -- Abstract -- 1. Introduction -- 2. Chemical Composition of Vine Leaves Infusions -- 2.1. Phenolic Characterization -- 2.2. Mineral Composition -- 2.3. Amino Acid Profile -- 3. Sensory Profile of Vine Leaves Infusions -- 4. Final Remarks and Perspectives -- References -- Chapter 8 -- Fatty Acids, Vitamin E and Thermal Degradation of Grape Seed Oils from Different Cultivars -- Abstract -- 1. Introduction -- 2. Materials and Methods -- 3. Grape Seeds Fatty Acids Profile -- 4. Endothermic and Exothermic Degradation in Grape Seed Oils -- Final Remarks and Perspectives -- References -- Chapter 9 -- A Review of Polyphenols Extraction Technologies from Grapes and By-Products -- Abstract -- 1. Introduction -- 2. Phenolic Compounds Extraction -- 2.1. Conventional Extraction Methods -- 2.2. Alternative Green Extraction Processes -- 2.2.1. Pulsed Electrical Fields (PEF) -- 2.2.2. High Voltage Electrical Discharges (HVED) -- 2.2.3. Microwave-Assisted Extraction (MAE) -- 2.2.4. Ultrasound-Assisted Extraction (UAE) -- 2.2.5. High-Pressure Assistant Extraction (HPAE) -- 2.2.6. Supercritical Fluid Extraction (SFE) -- 2.2.7. Membrane Processes -- Conclusion -- References -- Chapter 10 -- Economical Characterization of Small Wine Producers from Three Wine Regions from Chile: Challenges for the Future -- Abstract -- 1. Introduction -- 2. Methods -- 2.1. The Context of the Study -- 2.2. Methodology -- 3. Results and Discussion -- 3.1. Performance of the National Wine Production -- 3.2. Commercialization of Small Wine Producers3.3. Commercial Background of Small Wine Producers -- 3.4. Comparative Analysis of Commercialization between Small and Large Wine Producers -- 3.5. Barriers of Small Winegrowers to the Marketing of Their Products -- 3.5.1. Combination Product - Market -- 3.5.2. Access and Adoption of Technology -- 3.5.3. Association -- Conclusion -- Acknowledgments -- References -- Chapter 11 -- Contemporary Wine Consumption: Role of Intrinsic and Extrinsic Attributes in Shaping Consumers' Preferences and Behavior -- Abstract -- 1. Introduction -- 2. The Most Common International Grape Varieties Used for Wine Production -- 2.1. White Grape Cultivars -- 2.2. Red Grape Cultivars -- 3. Organic Wines -- 4. Health Benefits of Wine -- 5. Regulation of the Wine Sector -- 6. Wine Consumption - Current Trends and Consumer Profiles -- 6.1. Attribution Theory and Wine Purchasing -- 6.2. Consumption Profiles and Characteristics -- 7. Extrinsic Cues -- 7.1. Country of Origin -- 7.2. Brand Name and Labeling -- 7.3. Price -- 7.4. Media and Reviews -- 8. Intrinsic Cues -- Conclusion -- References -- Editors' Contact Information -- Index -- Blank Page -- Blank Page
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