RT Journal Article
T1 Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment
A1 Chamorro Francisco, Susana
A1 Viveros Montoro, Agustín
A1 Álvarez, Inmaculada
A1 Vega, Estela
A1 Brenes, Agustín
AB 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 24 h. 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.
PB Elsevier
SN 0308-8146
YR 2012
FD 2012
LK https://hdl.handle.net/20.500.14352/97573
UL https://hdl.handle.net/20.500.14352/97573
LA eng
NO Chamorro, S., et al. «Changes in Polyphenol and Polysaccharide Content of Grape Seed Extract and Grape Pomace after Enzymatic Treatment». Food Chemistry, vol. 133, n.o 2, julio de 2012, pp. 308-14. https://doi.org/10.1016/j.foodchem.2012.01.031.
NO Ministerio de Ciencia e Innovación (España)
NO Comunidad de Madrid
DS Docta Complutense
RD 22 abr 2025