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首页> 外文期刊>New biotechnology >White grape pomace extracts, obtained by a sequential enzymatic plus ethanol-based extraction, exert antioxidant, anti-tyrosinase and anti-inflammatory activities
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White grape pomace extracts, obtained by a sequential enzymatic plus ethanol-based extraction, exert antioxidant, anti-tyrosinase and anti-inflammatory activities

机译：通过序贯酶加乙醇基提取，施加抗氧化剂，抗酪氨酸酶和抗炎活性获得的白葡萄泥孔提取物

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摘要

The present work aimed at optimizing a two-step enzymatic plus solvent-based process for the recovery of bioactive compounds from white grape (Vitis vinifera L., mix of Trebbiano and Verdicchio cultivars) pomace, the winemaking primary by-product. Phenolic compounds solubilised by water enzymeassisted and ethanol-based extractions of wet (WP) and dried (DP) pomace were characterised for composition and tested for antioxidant, anti-tyrosinase and anti-inflammatory bioactivities. Ethanol treatment led to higher phenol yields than water extraction, while DP samples showed the highest capacity of releasing polyphenols, most probably as a positive consequence of the pomace drying process. Different compositions and bioactivities were observed between water and ethanol extracts and among different treatments and for the first time the anti-tyrosinase activity of V. vinifera pomace extracts, was here reported. Enzymatic treatments did not significantly improve the total amount of solubilised compounds; Celluclast in DP led to the recovery of extracts enriched in specific compounds, when compared to control. The best extracts (enzymatic plus ethanol treatment total levels) were obtained from DP showing significantly higher amounts of polyphenols, flavonoids, flavanols and tannins and exerted higher antioxidant and anti-tyrosinase activities than WP total extracts. Conversely, antiinflammatory capacity was only detected in water (with and without enzyme) extracts, with WP samples showing on average a higher activity than DP. The present findings demonstrate that white grape pomace constitute a sustainable source for the extraction of phytochemicals that might be exploited as functional ingredients in the food, nutraceutical, pharmaceutical or cosmetic industries. (C) 2017 Elsevier B. V. All rights reserved.
机译：目前的工作旨在优化两步酶加溶剂的溶剂基方法，用于从白葡萄（血管血管血管，Trebbiano和Verdicchio品种的混合物）泡沫，葡萄酒培养初级产物。通过水酶酶和乙醇基湿润（WP）的酚类化合物和干燥（DP）焊料的酚类化合物进行组合物，并测试抗氧化剂，抗酪氨酸酶和抗炎生物活性。乙醇处理导致酚产率高于水提取，而DP样品显示出释放多酚的最高能力，最重要的是焊料干燥过程的正面后果。在水和乙醇萃取物中观察到不同的组合物和生物活性，并且在不同的处理中，并且首次报道了V.Vinifera Pomace提取物的抗酪氨酸酶活性。酶处理没有显着提高增溶化合物的总量;与对照相比，DP中，DP中的Celluclast导致富含特定化合物中富集的提取物的回收。从DP获得最佳提取物（酶加乙醇处理总水平），显示出显着较高量的多酚，黄酮类化合物，黄烷醇和单宁，并施加更高的抗氧化剂和抗酪氨酸酶活性，而不是WP总提取物。相反，抗炎能力仅在水中（有没有酶）提取物中的抗炎能力，WP样品显示平均比DP更高的活性。本研究结果表明，白葡萄渣构成了植物，植物，制药或美容产业中的功能性成分的植物化学物质的可持续源。 （c）2017年Elsevier B. V.保留所有权利。

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