Effects of enzymatic treatment on anthocyanic pigments from grapes skin from chilean wine

Muñoz, Orlando; Sepúlveda, Marcela; Schwartz, M.

doi:10.1016/j.foodchem.2003.12.024

Cited by 61 publications

(29 citation statements)

References 13 publications

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“…Meyer et al (1998) and Maier et al (2008) showed an increase of phenolic compounds extracted from grape pomace by means of enzyme incorporation. Also, more pigments (anthocyanins) can be obtained from vinification process residues if enzymes are applied (Muñoz et al 2004). Tobar et al (2005) assessed the antioxidant potential of defatted meal of grape seed; the phenolic compounds content of a defatted meal obtained by an enzyme assisted oil extraction process was better those Kammerer et al (2005) showed the benefits of enzyme application on polyphenols extraction from grape byproducts, demonstrating that conditions such as enzyme type, enzyme-substrate ratio and temperature are the most relevant in the process.…”

Section: Introductionmentioning

confidence: 99%

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

Laroze

Soto

Zúñiga

2010

Electron Journ of Biotechnol

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The effect of enzymatic hydrolysis on phenolic antioxidant extraction was studied in raspberry solid wastes. This by-product possesses high content of crude fiber (60%) and low values of protein, oil and ash. Raspberry fiber composition suggests that biocatalysts with cellulase, hemicellulase and pectinase activities would be useful for carrying out an enzymatically assisted antioxidant extraction. Hydro-alcoholic extraction was done using different commercial enzymes. Total phenol content and antioxidant activity of enzyme-hydrolyzed residue extracts were measured and compared with those obtained without enzyme application.All biocatalysts evaluated increased soluble solids in comparison to the non-enzymatic control. Among them, Grindamyl and Maxoliva offered the best recovery of polyphenols. Enzymatic assisted extraction with an hydro-ethanolic mixture (75:25, v/v) during 18 hrs at 50°C increased phenolic content up to 35% and antioxidant capacity around 50%, 15% and 30% according to 2,2-diphenyl-1-picrylhydrazyl = 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl) (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) methods, respectively. Use of a higher enzyme concentration significantly improved extraction of phenolic antioxidants.

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Section: Introductionmentioning

confidence: 99%

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

Laroze

Soto

Zúñiga

2010

Electron Journ of Biotechnol

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“…Pectinase enzyme preparations degrade fruit cell walls and thereby lead to a modification of the molecular weight distribution of polysaccharides released into grape wines [38][39][40][41][42][43]. The differences in sugar content observed in our study were mainly due to the different degrees of kiwifruit ripeness used in the experiments.…”

Section: Wine Samples Time (Weeks)mentioning

confidence: 91%

“…Similar pectinase treatment procedures are used in the production of other fruit wines, especially in grape wines, to enhance the extraction of colored pigments and desirable phenolic content during fruit maceration [38][39][40][41][42][43]. The pectinase did not change the pH and total acidity throughout the wine fermentation.…”

Section: Effect Of Pectinase On Quality Of Kiwifruit Winementioning

confidence: 99%

Bioactivity of wine prepared from ripened and over-ripened kiwifruit

2011

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Abstract:In order to evaluate the fruit maturity value of 'Hayward' kiwifruit (actinidia deliciosa) as material for wine production, ripened and over-ripened fruit samples were analyzed. In addition, the effect of pectinase enzyme treatment on physicochemical characteristics of the wine during the fermentation process was also examined. The results showed that wine production from ripening kiwifruit took almost twice as long as from over-ripened fruit. The yield of wine production was increased from 63.35% to 66.19% by using riper kiwifruits and adding pectinase before amelioration. The soluble solid content (13.5%) in the wine produced from over-ripened fruits increased in comparison with the wine produced from ripened samples (10.3%). In both groups there was a decrease to 5° Brix at the end of fermentation. Difference of fruit maturity did not have a significant effect on acidy, pH, nor color of wine. The highest scores of total acceptance estimated during fermentation were for wine made from over-ripened fruits. Total phenolics content and antioxidant activities were similar in both wine groups while the mineral content, especially potassium, in wine made from over-ripened kiwifruit was higher than wine produced from ripened fruits. In conclusion, the quality characteristics of kiwifruit wine made from over-ripened fruit treated with pectinase showed higher values of wine in many aspects such as sensory value, alcohol and total phenolics content, antioxidant activity, minerals and production yield.

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“…Enzymatic browning is a significant problem in a number of fruits and vegetables such as strawberry (Chisari et al, 2007), grape (Munoz et al, 2004), potato (Lee and Park, 2007), and lettuce (GawlikDziki et al, 2007). The discoloration in fruits and vegetables by enzymatic browning, resulting from conversion of phenolic compounds to o-quinones which subsequently polymerize to be a brown or dark pigment.…”

Section: Relationship Between Color (L* A* B* De*) Total Phenolicmentioning

confidence: 99%

Antibrowning Activity of Bioactive Peptides from Lab-Cultured Skim Milk Hydrolysate

Abubakr¹

2016

Int.J.Curr.Microbiol.App.Sci

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Effects of enzymatic treatment on anthocyanic pigments from grapes skin from chilean wine

Cited by 61 publications

References 13 publications

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

Bioactivity of wine prepared from ripened and over-ripened kiwifruit

Antibrowning Activity of Bioactive Peptides from Lab-Cultured Skim Milk Hydrolysate

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