Correlation between hydrolytic enzymes produced by solid-state fermentation and bioactive compounds release from grape pomace.

• Autor(a) principal: TELES, A. S. C.
• Data de Publicação: 2018
• Outros Autores: CHÁVEZ, D. W. H., GOTTSCHALK, L. M. F., TONON, R. V.
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1099151
• topic: Enzyme-assisted extraction; Bagaço de uva; Etanol; Carboximetilcelulose; Bioactive compounds; Antioxidants

Hydrolysis of the cell wall components of grape pomace by hydrolytic enzymes may be an alternative for the recovery of conjugated bioactive compounds from a matrix. In this sense, a pool of enzymes was produced by solid-state fermentation (SSF) using wheat bran as a standard medium and a mixture of grape pomace and wheat bran as substrate. The aim of this work was apply the principal component analysis (PCA) to evaluate the activity of the enzymes produced and the release of bioactive compounds. The enzymes synthesized with the addition of grape pomace were more efficient in the extraction of compounds with higher proanthocyanidins content and higher antioxidant potential. A significant correlation between the bioactive compounds and the enzymes activity was observed.