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

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


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.
Translated title of the contributionUso integral da uva Isabel na elaboração de novos produtos com valor nutricional e potencial funcional
Original languagePortuguese
Article numbere2020041
Number of pages15
JournalBrazilian Journal of Food Technology
Publication statusPublished - 26 Apr 2021


  • Grape products
  • Full use
  • Natural sweeteners
  • Fiber diet
  • Bioactive compounds
  • Bioaccessibility

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