Effect of a Cellulase Treatment on Extraction of Antioxidant Phenols from Black Currant (Ribes nigrum L.) Pomace

Abstract

The effect of a commercial cellulase preparation on phenol liberation and extraction from black currant pomace was studied. The enzyme used, which was from Trichoderma spp., was an effective "cellulase-hemicellulase" blend with low β-glucosidase activity and various side activities. Enzyme treatment significantly increased plant cell wall polysaccharide degradation as well as increasing the availability of phenols for subsequent methanolic extraction. The release of anthocyanins and other phenols was dependent on reaction parameters, including enzyme dosage, temperature, and time. At 50 °C, anthocyanin yields following extraction increased by 44% after 3 h and by 60% after 1.5 h for the lower and higher enzyme/substrate ratio (E/S), respectively. Phenolic acids were more easily released in the hydrolytic mixture (supernatant) and, although a short hydrolysis time was adequate to release hydroxybenzoic acids (HBA), hydroxycinnamic acids (HCA) required longer times. The highest E/S value of 0.16 gave a significant increase of flavonol yields in all samples. The antioxidant capacity of extracts, assessed by scavenging of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation, the oxygen radical absorbance capacity, and the ferric reducing antioxidant potential depended on the concentration and composition of the phenols present.

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

“…Landbo and Meyer (2001) reported that the incorporation of enzymes into the extraction process from blackcurrant juice residues promotes the polyphenols and anthocyanins recovery. A similar result was observed by Kapasakalidis et al (2009), using a commercial cellulose enzyme on blackcurrant pomace.…”

The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

“…Enzymes also increase the yield of various phenolic compounds in 0308-8146/$ -see front matter Ó 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2011.06.048 the juice (Bagger-Jørgensen & Meyer, 2004;Buchert et al, 2005;Kapasakalidis, Rastall, & Gordon, 2009;Koponen, Buchert, Poutanen, & Törrönen, 2008;Landbo & Meyer, 2001;Landbo & Meyer, 2004). The antimicrobial properties of berry juices have also been reported to increase with enzymatic treatments (Puupponen-Pimiä, Nohynek, Ammann, Oksman-Caldentey, .…”

Influence of common and excessive enzymatic treatment on juice yield and anthocyanin content and profile during bilberry (Vaccinium myrtillus L.) juice production

“…Similar increases in anthocyanin and flavonol yields during the production of bilberry juice [27,37], elderberry juice [43] and black currant juice [42] and concentrate [45] were reported previously, when various polygalacturonases and pectin lyases above dosages used in industrial production were applied. Cellulases were reported to enhance cell wall degradation of black currant pomace, thereby facilitating the release of anthocyanins [46]. Yet, there are reports about decreased anthocyanin contents during blueberry [14,47], lingonberry [13] and black currant [44] juice processing.…”