Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) residues

Ricardo Gómez-García,Guillermo C G Martínez-Ávila,Cristóbal N Aguilar

doi:10.1007/s13205-012-0055-7

Ricardo Gómez-García, Guillermo C G Martínez-Ávila + Show 1 more

Open Access

https://doi.org/10.1007/s13205-012-0055-7

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Abstract

Agro-industrial byproducts represent a serious environmental problem and the industries producing these residual materials have incurred expenses for their proper disposal and generally increase the pollution due to the high content of organic substances and might represent legal problems. However, the residues such as grape wastes are potential source of phenolic compounds which are widely known for their high antioxidant activity. Bioprocesses such as enzyme technology represent an alternative for production of those bioactive compounds from agro-industrial byproducts. In this study, different types of commercial enzymes such as Celluclast® 1.5 L, Pectinex® Ultra and Novoferm® were used to release phenolic compounds from grape wastes. The hydrolysates were analyzed in their total phenolic compounds and antioxidant activity with Folin–Ciocaletu test and DPPH· radical-scavenging assay, respectively. A good correlation was obtained between antioxidant activity and phenolics released. The highest antioxidant activities registered were 86.8 ± 0.81, 82.9 ± 0.31 and 90 ± 0.37 % at 12 h for Celluclast® 1.5 L, Pectinex® Ultra and Novoferm®, respectively. Novoferm® had the strongest effect on phenolic release from grape waste, followed by Pectinex® Ultra and Celluclast® 1.5 L. High performance liquid chromatography–electrospray–mass spectrometry clearly revealed that the increment of antioxidant activity is associated with the release of O-coumaric acid.

Highlights

Phenolic compounds are the most abundant antioxidants in the fruits and plant-derived beverages such as fruit juices, tea, coffee, and red wine
According to Li et al (2005), the mechanism for enzymeassisted extraction of phenolic compounds from residual sources is based on the cell-wall degrading enzymes that can weaken or break down the cell wall, leaving the intracellular materials more exposed for extraction
Grape waste is a potential source of polyphenolic compounds, which are well known for their multifunctional properties

Summary

Introduction

Phenolic compounds are the most abundant antioxidants in the fruits and plant-derived beverages such as fruit juices, tea, coffee, and red wine. Pomegranate husk, raspberry pomace and grape waste are a rich source of phenolic compounds, which are widely known for their high antioxidant and free radical-scavenging capacity (Baydar et al 2007; Jayaprakasha et al 2003; Starzynska-Janiszewska et al 2008; Vattem and Shetty 2003). The presence of polyphenolic compounds associated with cellwall polysaccharides in grapes have been reported (Pinelo et al 2006). In this way, the break down or partial degradation of cell-wall polysaccharides permits the extraction of those bioactive compounds (Li et al 2005; Robledo et al 2008; Bhanja et al 2008). This study was carried out to determine the potential power of the hydrolysates of grape waste obtained by enzyme-assisted extraction for scavenging the stable DPPHÁ free radical

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Results

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