Abstract：
:Grape seed extract and grape pomace are rich sources of polyphenols. The aim of this study was to evaluate the release of polyphenols, the solubilisation of carbohydrate, and the antioxidant capacity of these grape by-products after enzymatic reaction with carbohydrases (cellulolytic and pectinolytic activities) and tannase for 24h. The use of tannase in these by-products, and pectinase in grape pomace changed the galloylated form of catechin to its free form, releasing gallic acid and increasing the antioxidant activity. In grape pomace, cellulase treatment was not efficient for phenolic release and antioxidant activity improvement. The addition of carbohydrases to grape pomace, either alone or in combination, degraded the cell wall polysaccharides, increasing the content of monosaccharides. These results provide relevant data about the potential of pectinase, tannase and combinations of enzymes on the release of polyphenols and monosaccharides from grape by-products, improving the antioxidant capacity and the nutritional value.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chamorro S,Viveros A,Alvarez I,Vega E,Brenes Adoi
10.1016/j.foodchem.2012.01.031subject
Has Abstractpub_date
2012-07-15 00:00:00pages
308-14issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(12)00064-7journal_volume
133pub_type
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