NDLI: Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters

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Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters

Content Provider	Springer Nature Link
Author	Dal Magro, Lucas Goetze, Daniela Ribeiro, Camila Tiefensee Paludo, Natalia Rodrigues, Eliseu Hertz, Plinho Francisco Klein, Manuela Poletto Rodrigues, Rafael C.
Copyright Year	2015
Abstract	In this work, the effects of eight different enzymatic preparations were compared in terms of the extraction of bioactive compounds as well as the yield and quality of grape juice from Vitis labrusca L. variety Concord. Juices were prepared by enzymatic treatment and the used preparations were characterized through five enzymatic activities: total pectinase (PE), polygalacturonase (PG), pectinlyase (PL), pectin methyl esterase (PME), and cellulase (CE). Quality parameters such as color, total soluble solids (°Brix), reducing sugars, titratable acidity, pH, and antioxidant capacity were determined for all samples. Phenolic compounds and anthocyanins were identified and quantified by HPLC-DAD-MS. Juice yield was improved by preparations with high activities of PG, PME, and PL, up to 9 % higher than the control, when used Pectinex Ultra Clear. For the extraction of bioactive compounds, the highest values were found for preparations with high CE activity. Regarding the phenolic compounds, 15 compounds were identified. The content of caftaric acid and total anthocyanins was improved up to 300 and 60 %, respectively, using Lallzyme Beta. It was possible to understand the role of each enzyme in the extraction of yield, quality parameters, and bioactive compounds. Pectinex Ultra Clear was the preparation that provided the highest yield and Lallzyme Beta the highest bioactive compounds concentration. For a good quality juice and high yields for the industry, it is important to have a good balance of pectinases and cellulases.
Starting Page	365
Ending Page	377
Page Count	13
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	9
Issue Number	2
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2015-10-30
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Pectinase Cellulase Grape juice extraction Bioactive compounds Antioxidant activity HPLC-DAD-MS Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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