Version 1
: Received: 1 April 2024 / Approved: 1 April 2024 / Online: 2 April 2024 (07:56:17 CEST)
How to cite:
Nicolai, M.; Pereira, P.; Palma, M.L.; Palma, C.; Borges, C.; Maurício, E.; Fernando, A.L.; Duarte, M.P.; Lageiro, M.; Fernandes, A.; Mateus, N. Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.). Preprints2024, 2024040134. https://doi.org/10.20944/preprints202404.0134.v1
Nicolai, M.; Pereira, P.; Palma, M.L.; Palma, C.; Borges, C.; Maurício, E.; Fernando, A.L.; Duarte, M.P.; Lageiro, M.; Fernandes, A.; Mateus, N. Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.). Preprints 2024, 2024040134. https://doi.org/10.20944/preprints202404.0134.v1
Nicolai, M.; Pereira, P.; Palma, M.L.; Palma, C.; Borges, C.; Maurício, E.; Fernando, A.L.; Duarte, M.P.; Lageiro, M.; Fernandes, A.; Mateus, N. Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.). Preprints2024, 2024040134. https://doi.org/10.20944/preprints202404.0134.v1
APA Style
Nicolai, M., Pereira, P., Palma, M.L., Palma, C., Borges, C., Maurício, E., Fernando, A.L., Duarte, M.P., Lageiro, M., Fernandes, A., & Mateus, N. (2024). Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (<em>Vitis vinifera</em> L.). Preprints. https://doi.org/10.20944/preprints202404.0134.v1
Chicago/Turabian Style
Nicolai, M., Ana Fernandes and Nuno Mateus. 2024 "Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (<em>Vitis vinifera</em> L.)" Preprints. https://doi.org/10.20944/preprints202404.0134.v1
Abstract
Environmental degradation leads to a totally unsustainable food system. In addition to this is-sue, the consumption of foods that improve people's health and well-being is recommend-ed. These guidelines create new challenges and the demand for alternatives to meet these needs in the short term. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF), which is obtained in a totally sustainable way, requires no further water consumption or agricultural land, and is an ingredient that boasts all the characteristics that meet the circular economy and has colossal potential in promoting nutrition and healthy eating. To verify the benefits of using the Touriga Nacional and Arinto (Vitis vinifera L.) flour varieties, analytical determinations were made to identify and quantify different components, such as nitrogen and extractable phosphorus, ash, moisture, proteins, fats, dietary fibers, total sugars, and phenolic content. GPF could become a valuable ingredient due to its nutritional quality and high content in various polyphenols namely flavonoids and pyranoanthocyanins.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.