Also, international guidelines for drinking-water quality, which establish limit concentrations for inorganic chemicals

of health significance in drinking-water was assessed. The guidelines establish for As, Ni, Cu, and Ba, the limits of 0.01, 0.07, 2.0, and 0.70 mg/L, respectively. For Cr, Li, Al and Sr there are no specifications (WHO, 2008, chap. 8). In all the V. labrusca L. juices, the metal contamination was found to be below the permitted limits for trace elements selleck compound according to international requirements. The addition of grape seeds significantly increased the polyphenol content and the antioxidant potential in grape juices from different varieties Ixazomib purchase V. labrusca L. The elemental analysis demonstrated an increase in concentrations of some essential minerals in juices produced with the addition of seeds. The use of grape seeds in juice production comprises an interesting approach for the enrichment of natural food and improvement of health benefits, and also an ecological alternative to reduce viticulture waste. Notwithstanding, application of grape constituents in juice represents an attractive source of bioactive compounds in human diet. The authors are grateful to the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

(CAPES) for financial support. “
“Sugar substitutes have received much attention recently due to the increasing worldwide demand for light and diet foods. These products are destined for individuals searching for low calorie food and/or those that attend specific diets, preventing or controlling common diseases such as diabetes. The absence of sugar in processed products alters moisture retention and other characteristics such as flavor, texture, color and aroma, making it difficult

to obtain products similar to the conventional ones. In this case, ingredients that give body to the product must be used, substituting Reverse transcriptase the volume and texture lost by removing sugar. Polyols or sugar alcohols are hydrogenated carbohydrates that provide texture to foods, contributing to the nutritional value and flavor and showing organoleptic characteristics (Legaz & Vicente, 2005), and their use as sugar substitutes is widely recognized. The polyols used industrially include sorbitol and xylitol, which are monosaccharides, and maltitol which is a disaccharide. Recently the sugar alcohols have attracted consumers since they present multiple health benefits. They can be consumed by diabetics, are non-cariogenic (Livesey, 2003) and have low calorie content (Siefarth et al., 2011). The polyols show a calorie content of 2.4 kcal/g, whereas the sugars and other carbohydrates show a value of 4 kcal/g (Zumbé, Lee, & Storey, 2001).