Efeito do tratamento térmico nos compostos bioativos e sensorial em preparações culinárias de vinho tinto e suco de uva

Abstract

The grape (Vitis sp.) Is one of the fruits of temperate climate most produced in Brazil, it is in evidence among the fruits considered functional foods, due to the benefits associated with health. Its production is destined for the in natura consumption, elaboration of juices, wines, jellies and derivatives. Grape juice and red wine are often present in national and international cookery recipes, in most of the preparation techniques red wine or grape juice are subjected to high temperatures. The way the dishes are prepared interferes with the nutritional value and attributes of the food, which can compromise the quality and quantity of the bioactive compounds. The objective of this study was to evaluate the effect of the heat treatment with Conventional cooking and rotary evaporator in the phenolic compounds, antioxidant activity, as well as to perform sensorial evaluation of grape juice and red wine. For that, the grape juice and the red wine were submitted to different thermal treatments, for different time intervals, 15, 30 and 45 minutes at a temperature of 100 ° C. After the treatments, physical-chemical analyzes, quantification of phenolic compounds, anthocyanins and antioxidant activity were performed, and finally a topping was elaborated with the most outstanding samples and a sensorial analysis was performed. With the results found, it is possible to observe the presence of alcohol even after the heat treatment, the concentration of the majority of the compounds by the evaporation of the water, the different thermal treatments did not compromise the concentration of the phenolic compounds, the anthocyanins and the antioxidant activity of the juice of grape and red wine. The sensorial analysis showed that the color attribute was the one that stood out the most for the evaluators. In light of this, it may be suggested that the use of grape juice and red wine in cooking does not affect its functional properties and can be potentiated.