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Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments
Author(s) -
Averilla Janice N,
Oh Jisun,
Wu Zhexue,
Liu KwangHyeon,
Jang Chan Ho,
Kim Hyo Jung,
Kim JaeSik,
Kim JongSang
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9632
Subject(s) - resveratrol , phytochemical , chemistry , phenols , food science , antioxidant , flavonoid , anthocyanin , phenol , biochemistry , organic chemistry
BACKGROUND Resveratrol, an extensively recognized phytochemical that belongs to the stilbene family, is abundant in grape peel which is discarded as a by‐product during grape juice processing. RESULTS In this study, we established that pre‐heating grape peel above 75 °C significantly improved the extractability of resveratrol and its glucoside piceid. In particular, thermal heating of grape peel at 95 °C for 10 min, followed by treatment with a mixture of exo ‐1,3‐β‐glucanase and pectinases at 50 °C for 60 min, dramatically increased the conversion of piceid into resveratrol and the overall extractability of this phytochemical by 50%. Furthermore, thermal pre‐treatment promoted a substantial increase in the total phenol, flavonoid, and anthocyanin concentrations in the grape peel extract. Ultimately, resveratrol‐enriched grape peel extract significantly augmented the antioxidant response in vitro , possibly by attenuating the accumulation of intracellular reactive oxygen species via the Nrf2 signaling pathway. CONCLUSION The method developed in this study for preparing grape peel extract introduces a potential low‐cost green processing for the industrial fortification of food products with resveratrol and other health‐beneficial antioxidants. © 2019 Society of Chemical Industry