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Chamorro Francisco, Susana Viveros Montoro, Agustín Álvarez, Inmaculada Vega, Estela Brenes, Agustín 2024-02-01T11:00:36Z 2024-02-01T11:00:36Z 2012 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. 0308-8146 10.1016/j.foodchem.2012.01.031 https://hdl.handle.net/20.500.14352/97573 https://doi.org/10.1016/j.foodchem.2012.01.031 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. eng restricted access Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment journal article