Application of pectinases for recovery of grape seeds phenolics

Abstract

Grape marc seeds contain large amounts of different polyphenolic compounds so they can be used for the recovery of these classes of compounds. A new green extraction method for the recovery of phenols from the grape seeds was developed. To provide a high quality extract sourced from natural product by using enzymes as alternative solvents and spending less energy, it is impeccable to call this method “green”. Furthermore, this method was optimized by finding out which conditions provide the best possible results and achieving the maximum recovery of polyphenols from grape seeds. The optimization of the enzyme-assisted extraction of phenols was conducted using the commercially available oenological enzyme preparations with respect to the enzyme dosage, temperature, extraction time, pH value and enzyme preparation by applying the response surface methodology. Optimal conditions were determined using the enzyme preparation Lallzyme EX-V, at the extraction temperature of 48 °C, extraction time of 2 h and 43 min, pH 3.5 and enzyme dosage of 20.00 mg g−1. The new optimized extraction method is less expensive, simple, fast, precise and selective for the recovery of simple phenols (monomeric and dimeric form) and since it is based on the environmentally friendly extraction solvent it may provide a valuable alternative to the conventional extraction methods. The obtained extracts can be used for the application in pharmaceutical, food and cosmetic industry.

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

“…Three enzymes, such as pectinase, cellulase and tannase, were used to collect and characterize proanthocyanidins located in both the skins and seeds of grape berries, demonstrating that the addition of these enzymes to the extraction mixture increased the total content of phenols [69]. A higher recovery of polyphenols from grape seeds was achieved by the optimization of oenological enzyme preparations composed by cellulases and pectinases [70]. More recently, it was reported that in grape pomace, tannase enriches the phenolic extract in gallic and syringic acids while cellulase enriches it in p-coumaric acid and malvidin-3-O-glucoside [71].…”

Bio-Based Compounds from Grape Seeds: A Biorefinery Approach

“…Pre-extraction of pomace with hot water further increased yields of phenolic compounds [ 74 ]. A recent extraction method for recovery of phenols from grape seed was developed by Stambuk et al [ 75 ] by application of pectinase, an example of enzyme-assisted extraction.…”

Grape Infusions: Between Nutraceutical and Green Chemistry

“…The endoglucanases act on the inner region of the cellulose microfibrils (Figure 7B) by releasing oligosaccharides, the exoglucanases act on the cellulose fiber ends releasing units of glucose or cellobiose (formed by two units of glucose), and, finally, beta-glucosidases act on cellobiose releasing glucose units [152]; (ii) Endoproteases (trypsin and chymotrypsin) that degrade proteins that bind phenolics [151]; (iii) Tannase, which catalyzes the hydrolysis of tannins in gallic acid and glucose [152]; and (iv) Glucoamylases that take action under non-reducing ends of starch molecules, generating units of β-D-glucose [153,154]. Other enzymatic preparations, that were studied by some authors in grape/wine by-products, are referred to in Table 1 [155][156][157][158]. In Table 1 we also summarize some works using supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), natural eutectic solvents (NADESs), and enzyme-assisted extraction (EAE) techniques in grape and grape/wine by-products aiming at extraction compounds from grape/wine by-products, that can be used as functional ingredients in the food, nutraceutical, pharmaceutical or cosmetic industries.…”

“…However, if there is the interest of conduct the work at the industrial level, then we can choose between Supercritical Fluid Extraction (SFE) and Pressurized Liquid Extraction (PLE) [162][163][164][165][166][167][168][169][170][171][172]; or even greener technologies such as the use of ionic liquid (ILs) solvents, deep eutectic solvents (DESs), and natural eutectic solvents (NADESs) [173][174][175][176][177][178]. Enzyme-assisted extraction (EAE) [155][156][157][158] has also been used, even in the winemaking process [179]. The extraction efficiency is dependent on the method used and the material.…”