Recovery of polyphenols from red grape pomace and assessment of their antioxidant and anti-cholesterol activities

被引：65

作者：

Ferri, Maura ^{[1
,2
]}

Bin, Sofia ^{[1
]}

Vallini, Veronica ^{[3
]}

Fava, Fabio ^{[2
]}

Michelini, Elisa ^{[4
]}

Roda, Aldo ^{[4
]}

Minnucci, Giordano ^{[5
]}

Bucchi, Giacomo ^{[6
]}

Tassoni, Annalisa ^{[1
]}

机构：

[1] Univ Bologna, Dept Biol Geol & Environm Sci, Via Irnerio 42, I-40126 Bologna, Italy

[2] Univ Bologna, Dept Civil Chem Environm & Mat Engn, Via Terracini 28, I-40131 Bologna, Italy

[3] Eridania Sadam Spa, Via Agresti 6, I-40123 Bologna, Italy

[4] Univ Bologna, Dept Chem G Ciamician, Via Selmi 2, I-40126 Bologna, Italy

[5] Sadam Engn Srl, Via Agresti 6, I-40123 Bologna, Italy

[6] Sebigas Spa, Via Agresti 6, I-40123 Bologna, Italy

来源：

NEW BIOTECHNOLOGY | 2016年 / 33卷 / 03期

关键词：

OPTIMIZATION; COMPONENTS; EXTRACTION;

D O I：

10.1016/j.nbt.2015.12.004

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The present work aimed at the recovery and characterization of polyphenolic compounds extracted from red grape pomace (Vitis vinifera L.), a winemaking by-product. Polyphenolic compounds of wet (WP) and dried (DP) red pomace were recovered by enzymatic digestions and ethanol-based extractions. Fungamyl and Celluclast enzymes were found to be the most effective in enhancing polyphenol release from WP. WP samples showed the highest capacity of releasing polyphenols with 2 h control 24 degrees C and 2 h 1% Celluclast resulting as the best treatments. A significantly lower amount of polyphenols was recovered from DP most probably as a consequence of the pomace drying. The best extracts contained high amounts of total polyphenols, flavonoids, tannins and anthocyanins and exerted antioxidant and cholesterol-lowering activities. The results support the possibility of exploiting the extracts coming from grape processing by-products as ingredients for functional and innovative products in the nutraceutical, pharmaceutical or cosmetic fields.

引用

页码：338 / 344

页数：7

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