Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 308-314

  Chamorro, S ^a   Viveros, A ^a   Alvarez, I ^a   Vega, E ^a   Brenes, A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cellulase; Grape by products; Monosaccharides; Pectinase; Polyphenols; Tannase

Indexed keywords

CELLULASE; MONOSACCHARIDES; PECTINASES; POLYPHENOLS; TANNASE;

AGENTS; CARBOHYDRATES; GLUCOSE; PHENOLS; PLANTS (BOTANY);

FRUITS;

CARBOHYDRATE; CATECHIN; CELLULASE; GALLIC ACID; GRAPE SEED EXTRACT; MONOSACCHARIDE; POLYGALACTURONASE; POLYPHENOL; POLYSACCHARIDE; TANNASE; ANTIOXIDANT; ENZYME; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL WALL; CONTROLLED STUDY; ENZYME THERAPY; GRAPE; NONHUMAN; NUTRITIONAL VALUE; CHEMISTRY; VITIS;

VITACEAE;

ANTIOXIDANTS; CATECHIN; ENZYMES; GRAPE SEED EXTRACT; PHENOLS; POLYPHENOLS; POLYSACCHARIDES; VITIS;

EID: 84858296351     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.031     Document Type: Article

References (38)

1. C.N. Aguilar, and G. Gutiérrez-Sánchez Review: Sources, properties, applications and potential uses of tannin acyl hydrolase Food Science and Technology International 7 2001 373 382
2. M. Anastasiadi, H. Pratsinis, D. Kletsas, A.L. Skaltsounis, and S.A. Haroutounian Bioactive non-coloured polyphenlos content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts Food Research International 48 2010 805 813
3. A. Arnous, and A.S. Meyer Discriminated release of phenolic substances from red wine grape skins (Vitis vinifera L.) by multicomponent enzymes treatment Biochemical Engineering Journal 49 2010 68 77
4. N. Balasundram, K. Sundram, and S. Samman Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses Food Chemistry 99 2006 191 203
5. A.B. Bautista, A. Martínez, J.M. Ros, J.M. López, and E. Gómez Improving colour extraction and stability in red wines: The use of maceration enzymes and enological tannins International Journal of Food Science and Technology 40 2005 867 878
6. W. Brand-Williams, M.E. Cuvelier, and C. Berset Use of a free radical method to evaluate antioxidant activity Lebensmittel Wissenschaft und Technologie 28 1995 25 30
7. R. Belmares, J.C. Contreras-Esquivel, R. Rodriguez-Herrera, A. Ramirez, and C.N. Aguilar Microbial production of tannase: an enzyme with potential use in food industry LWT Food Science and Technology 37 2004 857 864 (Pubitemid 41447164)
8. A. Brenes, A. Viveros, I. Goñi, C. Centeno, S.G. Sáyago-Ayerdi, and I. Arija Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens Poultry Science 87 2008 307 316 (Pubitemid 351198496)
9. C.T. Brett, and K.W. Waldron Physiology and biochemistry of plant cell walls 2nd ed. 1996 Chapman & Hall London
10. A.O. Converse, H. Ooshima, and D.S. Burns Kinetics of enzymatic hydrolysis of lignocellulosic materials based on surface area of cellulose accessible to enzyme and enzyme adsorption on lignin and cellulose Applied Biochemistry and Biotechnology 24-25 1990 67 73 (Pubitemid 20275144)
11. N. Costoya, J. Sineiro, M. Pinelo, M. Rubilar, and M.J. Nuñez Enzyme-aided extraction of polyphenols from grape pomace Electronic Journal of Environmental, Agricultural and Food Chemistry 9 4 2010 696 705
12. J.L. Donovan, C. Manach, L. Rios, C. Morand, A. Scalbert, and C. Remesy Procyanidins are not available in rats fed a single meal containing grape seed extract or the procyanidin dimer B3 British Journal of Nutrition 87 2002 299 306 (Pubitemid 34441169)
13. E.M. Düsterhöft, F.M. Engels, and A.G.J. Voragen Parameters affecting the enzymic hydrolysis of oil-seed meals, lignocellulosic by-products of the food industry Bioresearch and Technology 44 1993 39 46 (Pubitemid 23082946)
14. M.T. Garcia-Conesa, P. Ostergaard, S. Kauppinen, and G. Williamson Hydrolysis of diethyl diferulates by tannase from Aspergillus oryzae Carbohydrate Polymers 44 2001 319 324 (Pubitemid 32139384)
15. M.P. Gonthier, J.L. Donovan, O. Texier, C. Felgines, C. Remesy, and A. Scalbert Metabolism of dietary procyanidins in rats Free Radical Biology and Medicine 35 2003 837 844 (Pubitemid 37211438)
16. A.M. Gonzalez-Paramás, S. Esteban-Ruano, C. Santos-Buelga, S. Pascual-Teresa, and J.C. Rivas-Gonzalo Flavanol content and antioxidant activity in winery products Journal of Agricultural and Food Chemistry 52 2004 234 238
17. R.L. Hanlin, M. Hrmova, J.F. Harbertson, and M.O. Downey Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine Australian Journal of Grape and Wine Research 16 2010 173 188
18. D. Kammerer, A. Claus, A. Schieber, and R. Carle A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace Journal of Food Science 70 2005 157 163
19. P.G. Kapasakalidis, R.A. Rastall, and M.H. Gordon Effect of cellulase treatment on extraction of antioxidant phenols from black currant (Ribes nigrum L.) Journal of Agricultural and Food Chemistry 57 2009 4342 4351
20. P. Kumar, D.M. Barrett, M.J. Delwiche, and P. Stroeve Methods for pretreatment of lignocellulosic biomass for efficient hydrolysis and biofuel production Industrial & Engineering Chemistry Research 48 2009 3713 3729
21. C. Le Bourvellec, S. Guyot, and C.M.G.C. Renard Non covalent interaction between procyanidins and apple cell wall material. Part 1: Effect of some environmental parameters Biochimica and Biophysica Acta 1672 2004 192 202 (Pubitemid 38746508)
22. A.K. Landbo, and A.S. Meyer Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice Innovative Food Science and Emerging Technologies 5 2004 503 513
23. P. Lekha, and K. Lonsane Production and application of tannin acyl hydrolase: State of the art Advances of Applied Microbiology 44 1997 215 260 (Pubitemid 27404503)
24. M.J. Lu, and C. Chen Enzymatic modification by tannase increases the antioxidant activity of green tea Food Research International 41 2008 130 137
25. M.J. Lu, S.C. Chu, L. Yan, and C. Chen Effect of tannase treatment on protein-tannin aggregation and sensory attributes of green tea infusion. LWT - Food Science and Technology 42 2009 338 342
26. T. Maier, A. Göppert, D.R. Kammerer, A. Schieber, and R. Carle Optimisation of a process for enzyme assisted pigment extraction from grape (Vitis vinifera L.) pomace European Food Research and Technology 227 2008 267 275 (Pubitemid 351491100)
27. G. Mandalari, R.N. Bennett, A.R. Kirby, R. LoCurto, G. Bisignano, and K.W. Waldron Enzymatic hydrolysis of flavonoids and pectic oligosaccharides from bergamot (Citrus bergamia Risso) peel Journal of Agricultural and Food Chemistry 54 2006 8307 8313 (Pubitemid 44785419)
28. A.S. Meyer, S.M. Jepsen, and N.S. Sorensen Enzymatic release of antioxidants for human low-density lipoprotein from grape pomace Journal of Agricultural and Food Chemistry 46 1998 2439 2446
29. F.R. Montreau Sur le dosage des composés phénoliques totaux dans les vins par la methode Folin-Ciocalteau Connaissance Vigne Vin 24 1972 397 404
30. M. Netzel, S. Shahrzad, A. Winter, and I. Bitsch Gallic acid in black tea and its bioavailability for man I.T. Johnson, G.R. Fenwick, Dietary anticarcinogens and antimutagens chemical and biological aspects 2000 The Royal Society of Chemistry Cambridge, United Kingdom 80 83
31. F. Pardo, M.R. Salinas, G.L. Alonso, G. Navarro, and M.D. Huerta Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines Food Chemistry 67 1999 135 142 (Pubitemid 29385537)
32. M. Pinelo, A. Arnous, and A.S. Meyer Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release Trends of Food Science and Technology 17 2006 579 590 (Pubitemid 44508815)
33. I. Romero-Cascales, J.M. Ros-García, J.M. López-Roca, and E. Gómez-Plaza The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process Food Chemistry 130 2012 626 631
34. T. Shoji, S. Matsumoto, N. Moriichi, H. Akiyama, T. Kanda, and Y. Ohtake Apple procyanidin oligomers absorption in rats after oral administration: analysis of procyanidins in plasma using the porter method and high-performance liquid chromatography/tandem mass spectrophotometry Journal of Agricultural and Food Chemistry 54 2006 509 512
35. R.L. Thomas, and K. Murtagh Characterisation of tannase activity on tea extracts Journal of Food Science 50 1985 1126 1129
36. C. Valiente, E. Arrigoni, R.M. Esteban, and R. Amado Grape pomace as a potential food fiber Journal of Food Science 60 1995 818 820
37. A. Viveros, S. Chamorro, M. Pizarro, I. Arija, C. Centeno, and A. Brenes Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks Poultry Science 90 2011 566 578
38. H. Zheng, I.W. Hwang, and S.K. Chung Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes Journal of Zhejiang University Science B 10 2009 912 919