Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Área Biofísica, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina.
Food Chem. 2019 Jun 15;283:257-264. doi: 10.1016/j.foodchem.2019.01.037. Epub 2019 Jan 16.
Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.
酚类化合物是非常有价值的产品，但它们仍被困在葡萄渣中，这是酿酒厂的一种丰富的副产品。因此，这些化合物的高效提取程序代表了一种葡萄渣增值的途径。在这里，我们对影响 Syrah 葡萄渣中酚类化合物的水酶法提取的因素进行了筛选，包括以下独立变量：温度、pH 值、果胶酶、纤维素酶和单宁酶；并通过响应面法进行了后续优化。在最佳区域，酶处理将酚类物质的提取产率提高了 66%，抗氧化能力提高了 80%，与之前的研究相比，缩短了孵育时间并减少了酶的用量。我们发现单宁酶通过释放没食子酸来提高提取物的抗氧化能力，而纤维素则有利于释放对香豆酸和矢车菊素-3-O-葡萄糖苷。我们还在不同的葡萄渣品种中测试了该程序，验证了其广泛的适用性。
