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Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities.
de Camargo, Adriano Costa; Regitano-d'Arce, Marisa Aparecida Bismara; Biasoto, Aline Camarão Telles; Shahidi, Fereidoon.
Afiliação
  • de Camargo AC; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada; Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil.
  • Regitano-d'Arce MA; Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil.
  • Biasoto AC; Embrapa Semiárido, Rodovia BR 428, km 152, P.O. Box 23, CEP 56302-970 Petrolina, PE, Brazil.
  • Shahidi F; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada. Electronic address: fshahidi@mun.ca.
Food Chem ; 212: 395-402, 2016 Dec 01.
Article em En | MEDLINE | ID: mdl-27374548
Phenolics in food and agricultural processing by-products exist in the soluble and insoluble-bound forms. The ability of selected enzymes in improving the extraction of insoluble-bound phenolics from the starting material (experiment I) or the residues containing insoluble-bound phenolics (experiment II) were evaluated. Pronase and Viscozyme improved the extraction of insoluble-bound phenolics as evaluated by total phenolic content, antioxidant potential as determined by ABTS and DPPH assays, and hydroxyl radical scavenging capacity, reducing power as well as evaluation of inhibition of alpha-glucosidase and lipase activities. Viscozyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase treatment. Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but not with Pronase treatment. Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of phenolics from winemaking by-products as functional food ingredients and/or supplements.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Extratos Vegetais / Pronase / Inibidores Enzimáticos / Alfa-Glucosidases / Lipase / Complexos Multienzimáticos / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Extratos Vegetais / Pronase / Inibidores Enzimáticos / Alfa-Glucosidases / Lipase / Complexos Multienzimáticos / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido