Published in Scientific Papers. Series B, Horticulture, Vol. LXVIII, Issue 1
Written by Evelina GHERGHINA, Gabriela LUȚĂ, Daniela BĂLAN, Ștefana JURCOANE
Grape pomace, the most abundant winemaking by-product, represents a possible source of valuable biocompounds that can be valorised in different domains of industry also providing environmental benefits. The investigation performed provides relevant data on the potential of various enzyme mixtures (β-glucanase, hemicellulases, xilanases, pectinases, proteases) to release monosaccharides, amino acids and polyphenols by grape pomace's hydrolysis, thereby increasing its nutritional and functional properties. The reducing sugars, the aminoacids and the polyphenols obtained were determined, and the antioxidant activity was measured before and after the enzymatic treatments of the grape pomace. The researches performed on two varieties of grape pomace indicated that the white variety was noted with a higher quantity of total soluble sugars, while red grape pomace was found to have higher amounts of amino acids, polyphenols and higher antioxidant activity. The enzymatic treatment of grape pomace enhanced the extraction yield by up to 59% for reducing sugars, respectively 55% for polyphenols.
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{simplepopup popup="false" name="Citation37"}GHERGHINA E., LUTA G., BALAN D., JURCOANE S. 2024, ENHANCING OF BIOAVAILABILITY OF VALUABLE COMPOUNDS FROM GRAPE POMACE BY ENZYMATIC TREATMENT. Scientific Papers. Series B, Horticulture, Vol. LXVIII, Issue 1, Print ISSN 2285-5653, 292-299. {/simplepopup}