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Chemical composition and bioactive compounds …
135 Food Sci. Technol, Campinas, 34(1): 135-142, 2014 Food Science and TechnologyISSN 0101-2061 Received 04 Dec., 2013 Accepted 04 Jan., 2014 (006236)1 Federal Institute of Education, Science and Technology of Piau IFPI, Teresina, PI, Brazil, e-mail: Technological Development Park PADETEC, Federal University of Cear UFC, Fortaleza, CE, Brazil3 Laboratory of Chemistry of Natural Products, State University of Cear UECE, Fortaleza, CE, Brazil*Corresponding authorChemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast BrazilEldina Castro SOUSA1*, Ana Maria Athayde UCH A-THOMAZ1, Jos Osvaldo Beserra CARIOCA2, Selene Maia de MORAIS3, Alessandro de LIMA1, Cl cio Galv o MARTINS3, Cristiane Duarte ALEXANDRINO3, Pablito Augusto Travassos FERREIRA3, Ana Livya Moreira RODRIGUES3, Suliane Praciano RODRIGUES3, Jurandy do Nascimento SILVA1, Larissa Lages RODRIGUES11 IntroductionBecause of the beneficial effects on human health and its economic importance, grape is a fruit widely grown and eaten around the world.
136 Food Sci. Technol, Campinas, 34(1): 135-142, Jan.-Mar. 2014 Chemical composition and bioactive compounds of grape pomace using a domestic blender (Walita) and a flour was obtained
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