Martins Isabela M, Roberto Bruna S, Blumberg Jeffrey B, Chen C-Y Oliver, Macedo Gabriela A
Bioprocesses Laboratory, Faculty of Food Engineering, University of Campinas, C.P.: 6121, CEP 13083-862 Campinas, SP, Brazil,; Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA.
Bioprocesses Laboratory, Faculty of Food Engineering, University of Campinas, C.P.: 6121, CEP 13083-862 Campinas, SP, Brazil,.
Food Res Int. 2016 Nov;89(Pt 1):533-539. doi: 10.1016/j.foodres.2016.09.009. Epub 2016 Sep 7.
Grape pomace (GP) is a polyphenolic-rich byproduct of wine production. As most polyphenolics are either bound to cellular matrices or present as free polymeric forms, treatment with hydrolytic enzymes may act to increase GP functionalities. The aim of this study was to examine the impact of tannase alone (T), pectinase plus cellulase (PC) or a mixture of them (TPC) on the hydrolysis of polyphenolics in red GP (RGP), white GP (WGP), and mixed GP (MGP) from Brazilian wine production, as well as antioxidant activity of the products. T was the most potent in increasing total polyphenols in GP by liberating gallic acid, caffeic acid, quercetin, and trans-resveratrol. PC increased the catechin content in RGP and TPC increased the procyanidin B2 in WGP. T treatment of GP was most effective in increasing antioxidant activity. In conclusion, the enzymatic treatment, particularly with T, increases the polyphenolic content and antioxidant activity of GP.
葡萄皮渣（GP）是葡萄酒生产过程中富含多酚的副产品。由于大多数多酚要么与细胞基质结合，要么以游离聚合物形式存在，因此用水解酶处理可能会增强GP的功能特性。本研究的目的是考察单独使用单宁酶（T）、果胶酶加纤维素酶（PC）或它们的混合物（TPC）对巴西葡萄酒生产中的红葡萄皮渣（RGP）、白葡萄皮渣（WGP）和混合葡萄皮渣（MGP）中多酚水解的影响，以及产物的抗氧化活性。T通过释放没食子酸、咖啡酸、槲皮素和反式白藜芦醇，在增加GP中总多酚含量方面最为有效。PC增加了RGP中的儿茶素含量，TPC增加了WGP中的原花青素B2含量。用T处理GP在提高抗氧化活性方面最为有效。总之，酶处理，尤其是用T处理，可增加GP的多酚含量和抗氧化活性。
