Using Enzymes to Extract Antioxidants from Grape Pomace
Author Information
Author(s): Stanek-Wandzel Natalia, Krzyszowska Alicja, Zarębska Magdalena, Gębura Katarzyna, Wasilewski Tomasz, Hordyjewicz-Baran Zofia, Tomaka Magdalena
Primary Institution: Łukasiewicz Research Network-Institute of Heavy Organic Synthesis
Hypothesis
Can enzyme-assisted extraction optimize the recovery of phenolic compounds from grape pomace?
Conclusion
Enzyme-assisted extraction significantly enhances the yield of phenolic compounds and their antioxidant activity from grape pomace compared to traditional methods.
Supporting Evidence
- Hemicellulase was most effective for phenolic acids, cellulase for catechins, and pectinase for anthocyanins.
- Enzyme-assisted extraction significantly increased the yield of phenolic compounds compared to control samples.
- The optimized conditions for the enzymes were established using a Design of Experiments approach.
- Cellulase-assisted extracts showed the highest total phenolic content and antioxidant activity.
- Enzymatic extraction allows for the hydrolysis of polysaccharides from the cell wall, enhancing bioactive compound recovery.
Takeaway
This study shows that using special enzymes can help get more healthy compounds from grape leftovers, making them better for use in food and medicine.
Methodology
The study used enzyme-assisted extraction with cellulase, hemicellulase, and pectinase to optimize conditions for extracting phenolic compounds from grape pomace.
Limitations
The study focused only on specific enzymes and conditions, which may not be generalizable to all types of grape pomace or extraction methods.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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