TY - JOUR
T1 - Enzyme release of phenolics from muscadine grape (Vitis rotundifolia Michx.) skins and seeds
AU - Xu, Changmou
AU - Yagiz, Yavuz
AU - Borejsza-Wysocki, Wlodzimierz
AU - Lu, Jiang
AU - Gu, Liwei
AU - Ramírez-Rodrigues, Milena M.
AU - Marshall, Maurice R.
PY - 2014/8/15
Y1 - 2014/8/15
N2 - Enzyme degradation of plant cell wall polysaccharides can potentially enhance the release of bioactive phenolics. The aim of this study was to evaluate various combinations of solvent and enzyme, enzyme type (cellulase, pectinase, ß-glucosidase), and hydrolysis time (1, 4, 8, 24 h) on the release of muscadine grape skin and seed phenolics, and their antioxidant activities. Results showed that pre-treated muscadine skins and seeds with enzymes decreased total phenolic yield compared with solvent (50% ethanol) alone. Enzyme release of phenolics from skins of different muscadine varieties was significantly different while release from seeds was similar. Enzyme hydrolysis was found to shorten extraction time. Most importantly, enzyme hydrolysis modified the galloylated form of polyphenols to low molecular weight phenolics, releasing phenolic acids (especially gallic acid), and enhancing antioxidant activity.
AB - Enzyme degradation of plant cell wall polysaccharides can potentially enhance the release of bioactive phenolics. The aim of this study was to evaluate various combinations of solvent and enzyme, enzyme type (cellulase, pectinase, ß-glucosidase), and hydrolysis time (1, 4, 8, 24 h) on the release of muscadine grape skin and seed phenolics, and their antioxidant activities. Results showed that pre-treated muscadine skins and seeds with enzymes decreased total phenolic yield compared with solvent (50% ethanol) alone. Enzyme release of phenolics from skins of different muscadine varieties was significantly different while release from seeds was similar. Enzyme hydrolysis was found to shorten extraction time. Most importantly, enzyme hydrolysis modified the galloylated form of polyphenols to low molecular weight phenolics, releasing phenolic acids (especially gallic acid), and enhancing antioxidant activity.
KW - DPPH
KW - Enzyme
KW - Hydrolysis
KW - Muscadine grape
KW - Phenolics
UR - http://www.scopus.com/inward/record.url?scp=84896885595&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84896885595&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2014.01.128
DO - 10.1016/j.foodchem.2014.01.128
M3 - Article
C2 - 24679747
AN - SCOPUS:84896885595
SN - 0308-8146
VL - 157
SP - 20
EP - 29
JO - Food chemistry
JF - Food chemistry
ER -