Discriminated release of phenolic substances from red wine grape skins (Vitis vinifera L.) by multicomponent enzymes treatment

Biochemical Engineering Journal

Volumn 49, Issue 1, 2010, Pages 68-77

  Arnous, Anis ^a   Meyer, Anne S ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Anthocyanins; Enzymatic extraction; Flavonols; Pectinase; Phenolic acids; Phenols; Plants cell walls

Indexed keywords

ENZYMATIC EXTRACTION; FLAVONOLS; PECTINASES; PHENOLIC ACIDS; PLANTS CELLS;

AGRICULTURAL PRODUCTS; CATALYSTS; DEGRADATION; ENZYMES; FATTY ACIDS; GLUCOSE; ORGANIC ACIDS; WINE;

PHENOLS;

ANTHOCYANIN; COUMARIC ACID; FLAVONOL DERIVATIVE; HYDROXYBENZOIC ACID DERIVATIVE; PARA COUMARIC ACID; PHENOL DERIVATIVE; POLYGALACTURONASE; QUERCETIN; RUTOSIDE;

ARTICLE; CELL WALL; DRUG ISOLATION; ENZYMATIC DEGRADATION; GRAPE; PHYTOCHEMISTRY; PRIORITY JOURNAL; RED WINE;

VITACEAE; VITIS VINIFERA;

EID: 75749136000     PISSN: 1369703X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bej.2009.11.012     Document Type: Article

References (30)

1. Ugliano M. Enzymes in winemaking. In: Polo M.C., and Moreno-Arribas M.V. (Eds). Wine Chemistry and Biochemistry (2009), Springer, New York, NY 103-126
2. Bagger-Jørgensen R., and Meyer A.S. Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice. Eur. Food Res. Technol. 219 (2004) 620-629
3. Bautista-Ortin A.B., Martinez-Cutillas A., Ros-Garcia J.M., Lopez-Roca J.M., and Gomez-Plaza E. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins. Int. J. Food Sci. Technol. 40 (2005) 867-878
4. Bucelli P., Scotti B., Bergaglio F., Piracci A., Faviere V., and Giannetti F. Effect of the application of maceration enzymes on red wine colour stability. Aust. N. Z. Grapegrow. Winemak. 514 (2006) 71-75
5. Munoz O., Sepulveda M., and Schwartz M. Effects of enzymatic treatment on anthocyanic pigments from grapes skin from chilean wine. Food Chem. 87 (2004) 487-490
6. Revilla I., and Gonzalez-SanJose M.L. Compositional changes during the storage of red, wines treated with pectolytic enzymes: low molecular-weight phenols and flavan-3-ol derivative levels. Food Chem. 80 (2003) 205-214
7. Arvanitoyannis I.S., Ladas D., and Mavromatis A. Potential uses and applications of treated wine waste: a review. Int. J. Food Sci. Technol. 41 (2006) 475-487
8. Meyer A.S., Jepsen S.M., and Sørensen N.S. Enzymatic release of antioxidants for human low-density lipoprotein from grape pomace. J. Agric. Food Chem. 46 (1998) 2439-2446
9. Pinelo M., Arnous A., and Meyer A.S. Upgrading of grape skins: significance of plant cell-wall structural components and extraction techniques for phenol release. Trends Food Sci. Technol. 17 (2006) 579-590
10. Landbo A.K., and Meyer A.S. Enzyme-assisted extraction of antioxidative phenols from black current juice press residues (Ribes nigrum). J. Agric. Food Chem. 49 (2001) 3169-3177
11. Landbo A.K., Kaack K., and Meyer A.S. Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice. Innovat. Food Sci. Emerg. Technol. 8 (2007) 135-142
12. Landbo A.K., and Meyer A.S. Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice. Innovat. Food Sci. Emerg. Technol. 5 (2004) 503-513
13. Wicks A.S., and Kliewer W.M. Further investigations into the relationship between anthocyanins, phenolics and soluble carbohydrates in grape berry skins. Am. J. Enol. Vitic. 34 (1983) 114-116
14. Fry S.C. Phenolic components of the primary-cell wall-feruloylated disaccharides of d-galactose and l-arabinose from spinach polysaccharide. Biochem. J. 203 (1982) 493-504
15. Ishii T. Feruloyl oligosaccharides from cell walls of suspension cultured spinach cells and sugar beet pulp. Plant Cell Physiol. 35 (1994) 701-704
16. Joutei K.A., Glories Y., and Mercier M. Localization of tannins in grape berry skins. Vitis 33 (1994) 133-138
17. Markham K.R., Gould K.S., Winefield C.S., Mitchell K.A., Bloor S.J., and Boase M.R. Anthocyanic vacuolar inclusions-their nature and significance in flower colouration. Phytochemistry 55 (2000) 327-336
18. Nakamura M. Distribution and formation of anthocyanoplasts in the skin of Kyoho grapes. J. Jpn. Soc. Hortic. Sci. 62 (1994) 717-723
19. Ortega-Regules A., Romero-Cascales I., Ros-Garcia J.M., Lopez-Roca J.M., and Gomez-Plaza E. A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability. Anal. Chim. Acta 563 (2006) 26-32
20. Singleton V.L., and Rossi Jr. J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16 (1965) 144-158
21. Lamuela-Raventos R.M., and Waterhouse A.L. A direct HPLC separation of wine phenolics. Am. J. Enol. Vitic. 45 (1994) 1-5
22. Meyer A.S., Yi O.S., Pearson D.A., Waterhouse A.L., and Frankel E.N. Inhibition of human low-density lipoprotein oxidation in relation to composition of phenolic antioxidants in grapes (Vitis vinifera). J. Agric. Food Chem. 45 (1997) 1638-1643
23. Arnous A., and Meyer A.S. Comparison of methods for compositional characterization of grape (Vitis vinifera L.) and apple (Malus domestica) skins. Food Bioprod. Procss. 86 (2008) 79-86
24. Arnous A., and Meyer A.S. Quantitative prediction of cell wall polysaccharide composition in grape (Vitis vinifera L.) and apple (Malus domestica) skins from acid hydrolysis monosaccharide profiles. J. Agric. Food Chem. 57 (2009) 3611-3619
25. Jiang J., Paterson A., and Piggott J.R. Effects of pectolytic enzyme treatments on anthocyanins in raspberry juice. Int. J. Food Sci. Technol. 25 (1990) 596
26. Heinonen I.M., Meyer A.S., and Frankel E.N. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J. Agric. Food Chem. 46 (1998) 4107-4112
27. Rosgaard L., Pedersen S., Cherry J.R., Harris P., and Meyer A.S. Efficiency of new fungal cellulase systems in boosting enzymatic degradation of barley straw lignocellulose. Biotechnol. Prog. 22 (2006) 493-498
28. Barbe C., and Dubourdieu D. Characterisation and purification of a cinnamate esterase from Aspergillus niger industrial pectinase preparation. J. Sci. Food Agric. 78 (1998) 471-478
29. Wrolstad R.E., Wightman J.D., and Durst R.W. Glycosidase activity of enzyme preparations used in fruit juice processing. Food Technol. 48 (1994) 90-98
30. Sørensen H.R., Pedersen S., Viksø-Nielsen A., and Meyer A.S. Efficiencies of designed enzyme combinations in releasing arabinose and xylose from wheat arabinoxylan in an industrial ethanol fermentation residue. Enzyme Microb. Technol. 36 (2005) 773-784