Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611, United States.
Center for Viticulture and Small Fruit Research, Florida Agricultural & Mechanical University, Tallahassee, FL 32317, United States.
Food Chem. 2014 Aug 15;157:20-9. doi: 10.1016/j.foodchem.2014.01.128. Epub 2014 Feb 13.
Enzyme degradation of plant cell wall polysaccharides can potentially enhance the release of bioactive phenolics. The aim of this study was to evaluate various combinations of solvent and enzyme, enzyme type (cellulase, pectinase, ß-glucosidase), and hydrolysis time (1, 4, 8, 24 h) on the release of muscadine grape skin and seed phenolics, and their antioxidant activities. Results showed that pre-treated muscadine skins and seeds with enzymes decreased total phenolic yield compared with solvent (50% ethanol) alone. Enzyme release of phenolics from skins of different muscadine varieties was significantly different while release from seeds was similar. Enzyme hydrolysis was found to shorten extraction time. Most importantly, enzyme hydrolysis modified the galloylated form of polyphenols to low molecular weight phenolics, releasing phenolic acids (especially gallic acid), and enhancing antioxidant activity.
酶降解植物细胞壁多糖可有效提高生物活性酚类物质的释放量。本研究旨在评估不同溶剂和酶组合、酶种类（纤维素酶、果胶酶、β-葡萄糖苷酶）和水解时间（1、4、8、24 h）对麝香葡萄皮和籽中酚类物质释放及其抗氧化活性的影响。结果表明，与单独使用溶剂（50%乙醇）相比，预处理后的麝香葡萄皮和籽用酶处理会降低总酚类物质的产率。不同品种麝香葡萄皮中酚类物质的酶释放量差异显著，而种子中的释放量则相似。酶解可缩短提取时间。最重要的是，酶解将多酚的酯化形式转化为低分子量酚类物质，释放出酚酸（特别是没食子酸），并增强了抗氧化活性。
