Recovery of flavonoids from grape skins by enzyme-assisted extraction

Tomaz, Ivana; Maslov, Luna; Stupić, Domagoj; Preiner, Darko; Ašperger, Danijela; Kontić, Jasminka Karoglan

doi:10.1080/01496395.2015.1085881

Cited by 51 publications

(23 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These enzymes can be obtained from various materials such as bacteria, fungi, vegetable and fruit extracts, or animal organs [ 88 , 89 ]. EAE techniques have been shown to improve the extraction efficiencies for antioxidants including phenolics, flavonoids, anthocyanins, and carotenoids [ 47 , 48 , 90 , 91 , 92 ].…”

Section: Extraction Methods Of Antioxidants From Foods and Medicinmentioning

confidence: 99%

Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

Wang

Meng

et al. 2017

IJMS

938

549

View full text Add to dashboard Cite

Natural antioxidants are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer. The effective extraction and proper assessment of antioxidants from food and medicinal plants are crucial to explore the potential antioxidant sources and promote the application in functional foods, pharmaceuticals and food additives. The present paper provides comprehensive information on the green extraction technologies of natural antioxidants, assessment of antioxidant activity at chemical and cellular based levels and their main resources from food and medicinal plants.

show abstract

Section: Extraction Methods Of Antioxidants From Foods and Medicinmentioning

confidence: 99%

Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

Wang

Meng

et al. 2017

IJMS

938

549

View full text Add to dashboard Cite

show abstract

“…Ginkgo biloba leaves Cellulase Flavonols [143] Grape (Vitis vinifera) skins Oenological preparation (pectinase + cellulase + hemicellulase)…”

Section: Source Enzyme (S) Compound (S) Referencementioning

confidence: 99%

“…The parameters to be taken into account for increasing the extraction yield of flavonoids are treatment time, pH, and temperature, as well as the enzyme quantity in relation to the concentration of the substrate. Various studies reported the optimization of these parameters [143,144].…”

Section: Source Enzyme (S) Compound (S) Referencementioning

confidence: 99%

Conventional and Emerging Extraction Processes of Flavonoids

et al. 2020

View full text Add to dashboard Cite

Flavonoids are a group of plant constituents called phenolic compounds and correspond to the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and beverages such as wine and beer. Over 7000 flavonoids have been identified and they have been considered substances with a beneficial action on human health, particularly of multiple positive effects because of their antioxidant and free radical scavenging action. Although several studies indicate that some flavonoids have provident actions, they occur only at high doses, confirming in most investigations the existence of anti-inflammatory effects, antiviral or anti-allergic, and their protective role against cardiovascular disease, cancer, and various pathologies. Flavonoids are generally removed by chemical methods using solvents and traditional processes, which besides being expensive, involve long periods of time and affect the bioactivity of such compounds. Recently, efforts to develop biotechnological strategies to reduce or eliminate the use of toxic solvents have been reported, reducing processing time and maintaining the bioactivity of the compounds. In this paper, we review, analyze, and discuss methodologies for biotechnological recovery/extraction of flavonoids from agro-industrial residues, describing the advances and challenges in the topic.

show abstract

“…Levels of extraction variables were designated based in our previous study (Tomaz et al 2016 ) and properties of corresponding pectinases described in the literature. The process parameters and experimental data of 27 runs were presented in Table 3 .…”

Section: Resultsmentioning

confidence: 99%

“…Nowadays, there are numerous enzyme preparations for different purposes available in the market, which contain various amount of PME, PL, PG, cellulase, and hemicellulase. A successful application of EAE for the extraction of polyphenols from different plant matrices, such as black current juice press residue (Landbo and Meyer 2001 ), apple skins (Pinelo et al 2008 ) and grape skins (Tomaz et al 2016 ) is well documented in literature, but there are only a few studies concerning the effect of enzyme addition on the extractability of polyphenols from grape seeds. Chamorro et al ( 2012 ) were investigating the effect of tannase on the content of 0, gallocatechin, epigallocatechin, catechin, epicatechin, procyanidins B1 and B2 as well as on the content of the galloylated forms of epigallocatechin, gallocatechin and epicatechin.…”

Section: Introductionmentioning

confidence: 99%

Application of pectinases for recovery of grape seeds phenolics

et al. 2016

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Recovery of flavonoids from grape skins by enzyme-assisted extraction

Cited by 51 publications

References 36 publications

Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

Conventional and Emerging Extraction Processes of Flavonoids

Application of pectinases for recovery of grape seeds phenolics

Contact Info

Product

Resources

About