Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace.
Grape pomace (GP) is a polyphenolic rich byproduct of wine production. As most polyphenolics are either bound to cellular matrices or present as free polymeric forms, treatment with hydrolytic enzymes may act to increase GP functionalities. The aim of this study was to examine the impact of tannase alone (T) pectinase plus cellulase (PC) or a mixture of them (TPC) on the hydrolysis of polyphenolics in red GP (RGP) white GP (WGP) and mixed GP (MGP) from Brazilian wine production, as well as antioxidant activity of the products. T was the most potent in increasing total polyphenols in GP by liberating gallic acid, caffeic acid, quercetin, and trans resveratrol. PC increased the catechin content in RGP and TPC increased the procyanidin B2 in WGP. T treatment of GP was most effective in increasing antioxidant activity. In conclusion, the enzymatic treatment, particularly with T, increases the polyphenolic content and antioxidant activity of GP.
Food research international