MEINI Maria Rocio
Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
MARÍA ROCÍO MEINI; IGNACIO CABEZUDO; CARLOS BOSCHETTI; DIANA ROMANINI
ELSEVIER SCI LTD
Lugar: Amsterdam; Año: 2019 vol. 283 p. 257 - 264
Phenolic compounds are highly valuable products that remaintrapped in grape pomace, an abundant winery by-product. Therefore,efficient extraction procedures of these compounds represent a route forgrape pomace valorisation. Here we performed a screening of the factorsaffecting the aqueous enzymatic extraction of phenolic compounds fromSyrah grape pomace, including the following independent variables:temperature, pH, pectinase, cellulase and tannase; and a subsequentoptimization 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 theincubation time and enzyme doses in respect to previous studies. We foundthat tannase raises the antioxidant capacity of the extract by theliberation 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.