Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process

Autores
Meini, María Rocío; Cabezudo, Ignacio; Boschetti, Carlos Eugenio; Romanini, Diana
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.
Fil: Meini, María Rocío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Biológica. Área Biofísica; Argentina
Fil: Cabezudo, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
Fil: Boschetti, Carlos Eugenio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
Fil: Romanini, Diana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
Materia
(+)-CATECHIN (PUBCHEM CID: 9064)
ANTIOXIDANTS
CELLULASE
EXTRACTION
GALLIC ACID (PUBCHEM CID: 370)
GRAPE POMACE
MALVIDIN-3-O-GLUCOSIDE (PUBCHEM CID: 443652)
P-COUMARIC ACID (PUBCHEM CID:637542)
PHENOLICS
RESVERATROL (PUBCHEM CID: 445154)
SYRINGIC ACID (PUBCHEM CID: 10742)
TANNASE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/139613
Acceder
id CONICETDig_3e012bcbadeccd414c44aad8cb2d5731
oai_identifier_str oai:ri.conicet.gov.ar:11336/139613
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction processMeini, María RocíoCabezudo, IgnacioBoschetti, Carlos EugenioRomanini, Diana(+)-CATECHIN (PUBCHEM CID: 9064)ANTIOXIDANTSCELLULASEEXTRACTIONGALLIC ACID (PUBCHEM CID: 370)GRAPE POMACEMALVIDIN-3-O-GLUCOSIDE (PUBCHEM CID: 443652)P-COUMARIC ACID (PUBCHEM CID:637542)PHENOLICSRESVERATROL (PUBCHEM CID: 445154)SYRINGIC ACID (PUBCHEM CID: 10742)TANNASEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.Fil: Meini, María Rocío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Biológica. Área Biofísica; ArgentinaFil: Cabezudo, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; ArgentinaFil: Boschetti, Carlos Eugenio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; ArgentinaFil: Romanini, Diana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; ArgentinaElsevier2019-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/139613Meini, María Rocío; Cabezudo, Ignacio; Boschetti, Carlos Eugenio; Romanini, Diana; Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process; Elsevier; Food Chemistry; 283; 6-2019; 257-2640308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814619301050info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2019.01.037info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:19:51Zoai:ri.conicet.gov.ar:11336/139613instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:19:51.561CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
title Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
spellingShingle Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
Meini, María Rocío
(+)-CATECHIN (PUBCHEM CID: 9064)
ANTIOXIDANTS
CELLULASE
EXTRACTION
GALLIC ACID (PUBCHEM CID: 370)
GRAPE POMACE
MALVIDIN-3-O-GLUCOSIDE (PUBCHEM CID: 443652)
P-COUMARIC ACID (PUBCHEM CID:637542)
PHENOLICS
RESVERATROL (PUBCHEM CID: 445154)
SYRINGIC ACID (PUBCHEM CID: 10742)
TANNASE
title_short Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
title_full Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
title_fullStr Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
title_full_unstemmed Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
title_sort Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
dc.creator.none.fl_str_mv Meini, María Rocío
Cabezudo, Ignacio
Boschetti, Carlos Eugenio
Romanini, Diana
author Meini, María Rocío
author_facet Meini, María Rocío
Cabezudo, Ignacio
Boschetti, Carlos Eugenio
Romanini, Diana
author_role author
author2 Cabezudo, Ignacio
Boschetti, Carlos Eugenio
Romanini, Diana
author2_role author
author
author
dc.subject.none.fl_str_mv (+)-CATECHIN (PUBCHEM CID: 9064)
ANTIOXIDANTS
CELLULASE
EXTRACTION
GALLIC ACID (PUBCHEM CID: 370)
GRAPE POMACE
MALVIDIN-3-O-GLUCOSIDE (PUBCHEM CID: 443652)
P-COUMARIC ACID (PUBCHEM CID:637542)
PHENOLICS
RESVERATROL (PUBCHEM CID: 445154)
SYRINGIC ACID (PUBCHEM CID: 10742)
TANNASE
topic (+)-CATECHIN (PUBCHEM CID: 9064)
ANTIOXIDANTS
CELLULASE
EXTRACTION
GALLIC ACID (PUBCHEM CID: 370)
GRAPE POMACE
MALVIDIN-3-O-GLUCOSIDE (PUBCHEM CID: 443652)
P-COUMARIC ACID (PUBCHEM CID:637542)
PHENOLICS
RESVERATROL (PUBCHEM CID: 445154)
SYRINGIC ACID (PUBCHEM CID: 10742)
TANNASE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.
Fil: Meini, María Rocío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Biológica. Área Biofísica; Argentina
Fil: Cabezudo, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
Fil: Boschetti, Carlos Eugenio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
Fil: Romanini, Diana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
description Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.
publishDate 2019
dc.date.none.fl_str_mv 2019-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/139613
Meini, María Rocío; Cabezudo, Ignacio; Boschetti, Carlos Eugenio; Romanini, Diana; Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process; Elsevier; Food Chemistry; 283; 6-2019; 257-264
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139613
identifier_str_mv Meini, María Rocío; Cabezudo, Ignacio; Boschetti, Carlos Eugenio; Romanini, Diana; Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process; Elsevier; Food Chemistry; 283; 6-2019; 257-264
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814619301050
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2019.01.037
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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