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Marilde T. Bordignon-Luiz
Universidade Federal de Santa Catarina
ChemistryFood scienceChromatographyBiochemistryPolyphenol
85Publications
25H-index
1,381Citations
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Publications 87
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BACKGROUND: It is important to increase productivity and improve plant quality at the same time as preserving the principles of safety and productivity. The present study aimed to evaluate the effects of different concentrations of sodium metasilicate and calcium chloride, applied as fertilizers, on the productivity and phytochemical characteristics of Sauvignon Blanc grapes and their respective wines. RESULTS: The experiments were conducted using 2017 and 2018 vintages of commercial Sauvignon B...
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#1Carla Valéria da Silva Padilha (UFSC: Universidade Federal de Santa Catarina)H-Index: 3
Last. Marilde T. Bordignon-Luiz (UFSC: Universidade Federal de Santa Catarina)H-Index: 25
view all 5 authors...
Abstract The technological and polyphenolic parameters of grapes for juice processing obtained from successive harvests were studied in semi-arid tropical viticulture. Red grapes “BRS Violeta” and “Isabel Precoce” were harvested during the same year and analyzed based on a multivariate approach that included climatic variations. The grapes were marked by variations in flavonoid compounds, particularly anthocyanins. Temperature, global radiation, air velocity and evapotranspiration rates were ass...
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#1Saionara Sartor (UFSC: Universidade Federal de Santa Catarina)H-Index: 2
#2Vívian Maria Burin (UFSC: Universidade Federal de Santa Catarina)H-Index: 13
Last. Marilde T. Bordignon-Luiz (UFSC: Universidade Federal de Santa Catarina)H-Index: 25
view all 5 authors...
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#2Trilicia M. Gomes (UFSC: Universidade Federal de Santa Catarina)H-Index: 2
Last. Vívian Maria Burin (UFSC: Universidade Federal de Santa Catarina)H-Index: 13
view all 7 authors...
Abstract The aim of this study was to evaluate the antidepressant-like effect of the acute administration of blueberry extract in mice. In addition, the digestion behavior of individual phenolic compounds using an in vitro digestion model was also investigated and the main bioaccessible compounds were determined. During digestion, important changes were observed in the polyphenols concentrations and antioxidant capacity upon the passage through the gastric and enteric phases. Bioactive compounds...
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#1Saionara Sartor (UFSC: Universidade Federal de Santa Catarina)H-Index: 2
#2Isabela Maia Toaldo (UFSC: Universidade Federal de Santa Catarina)H-Index: 8
Last. Marilde T. Bordignon-Luiz (UFSC: Universidade Federal de Santa Catarina)H-Index: 25
view all 7 authors...
Abstract The effect of mannoproteins on the evolution of rose sparkling wines during over-lees aging was investigated on the basis of the chemical characterization of polyphenols, organic acids, macro- and microelements using a combined analytical approach. Variations on these constituents were assessed using Raman and near-infrared spectroscopy. During the biological aging, caffeic acid, catechin, gallic acid and malvidin-3-O-glucoside were the most abundant polyphenolics in the rose wines. The...
1 CitationsSource
#1L. C. A Picinin (UDESC: Universidade do Estado de Santa Catarina)
#1L.C.A. Picinin (UFSC: Universidade Federal de Santa Catarina)H-Index: 3
Last. A.M.Q. Lana (UFMG: Universidade Federal de Minas Gerais)H-Index: 9
view all 8 authors...
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#1Isabel Cristina da Silva Haas (UFSC: Universidade Federal de Santa Catarina)H-Index: 3
#2Isabela Maia Toaldo (UFSC: Universidade Federal de Santa Catarina)H-Index: 8
Last. Marilde T. Bordignon-Luiz (UFSC: Universidade Federal de Santa Catarina)H-Index: 25
view all 6 authors...
Abstract Grape and grape constituents have high amounts of essential minerals and polyphenols. Health benefits of these nutrients and other bioactive substances depend on their level of intake and bioaccessibility. The behavior and levels of individual phenolic compounds, macro- and microelements of the grape juice sediment that was removed from red grape juices of Bordo and Isabel varieties were investigated using an in vitro digestion and determined using high performance liquid chromatography...
1 CitationsSource
#1Trilicia M. Gomes (UFSC: Universidade Federal de Santa Catarina)H-Index: 2
#2Isabela Maia Toaldo (UFSC: Universidade Federal de Santa Catarina)H-Index: 8
Last. Marilde T. Bordignon-Luiz (UFSC: Universidade Federal de Santa Catarina)H-Index: 25
view all 8 authors...
Abstract The composition and bioaccessibility of grape polyphenols and minerals is influenced by grape variety and matrix. Grape constituents may be determinant for the absorption of bioactives and are crucial for exploring grape by-products as functional food ingredients. In this study, the peel, pulp, and seeds of Vitis labrusca L. grapes were characterized by LC-DAD and ICP OES and changes in polyphenols, macro- and microelements were monitored using simulated human digestion. The pulp and se...
1 CitationsSource
#1Saionara Sartor (UFSC: Universidade Federal de Santa Catarina)H-Index: 2
#2Vívian Maria Burin (UFSC: Universidade Federal de Santa Catarina)H-Index: 13
Last. Marilde T. Bordignon-Luiz (UFSC: Universidade Federal de Santa Catarina)H-Index: 25
view all 6 authors...
The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rose sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the po...
2 CitationsSource
#1Itamara Kureck (UFSC: Universidade Federal de Santa Catarina)H-Index: 1
#2Priscila de Brito Policarpi (UFSC: Universidade Federal de Santa Catarina)H-Index: 1
Last. Jane Mara Block (UFSC: Universidade Federal de Santa Catarina)H-Index: 12
view all 7 authors...
The pecan nut [Carya illinoinensis (Wangenh) C. Koch] is a natural source of polyphenols with antioxidant properties. In this study, the encapsulation of aqueous and hydroalcoholic extracts of pecan nut shell were evaluated for the release of bioactive compounds and antioxidant potential in order to explore food applications using zein as encapsulating agent. The extracts showed high contents of total phenolics, condensed tannins and high antioxidant activity. Concentrations of proanthocyanidins...
1 CitationsSource
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