Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters
In this work, the effects of eight different enzymatic preparations were compared in terms of the extraction of bioactive compounds as well as the yield and quality of grape juice from Vitis labrusca L. variety Concord. Juices were prepared by enzymatic treatment and the used preparations were chara...
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| Veröffentlicht in: | Food and bioprocess technology 2016-02, Vol.9 (2), p.365-377 |
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| creator | Dal Magro, Lucas Goetze, Daniela Ribeiro, Camila Tiefensee Paludo, Natalia Rodrigues, Eliseu Hertz, Plinho Francisco Klein, Manuela Poletto Rodrigues, Rafael C |
| description | In this work, the effects of eight different enzymatic preparations were compared in terms of the extraction of bioactive compounds as well as the yield and quality of grape juice from Vitis labrusca L. variety Concord. Juices were prepared by enzymatic treatment and the used preparations were characterized through five enzymatic activities: total pectinase (PE), polygalacturonase (PG), pectinlyase (PL), pectin methyl esterase (PME), and cellulase (CE). Quality parameters such as color, total soluble solids (°Brix), reducing sugars, titratable acidity, pH, and antioxidant capacity were determined for all samples. Phenolic compounds and anthocyanins were identified and quantified by HPLC-DAD-MS. Juice yield was improved by preparations with high activities of PG, PME, and PL, up to 9 % higher than the control, when used Pectinex Ultra Clear. For the extraction of bioactive compounds, the highest values were found for preparations with high CE activity. Regarding the phenolic compounds, 15 compounds were identified. The content of caftaric acid and total anthocyanins was improved up to 300 and 60 %, respectively, using Lallzyme Beta. It was possible to understand the role of each enzyme in the extraction of yield, quality parameters, and bioactive compounds. Pectinex Ultra Clear was the preparation that provided the highest yield and Lallzyme Beta the highest bioactive compounds concentration. For a good quality juice and high yields for the industry, it is important to have a good balance of pectinases and cellulases. |
| doi_str_mv | 10.1007/s11947-015-1634-5 |
| format | Article |
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Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters</title><source>Springer Nature - Complete Springer Journals</source><creator>Dal Magro, Lucas ; Goetze, Daniela ; Ribeiro, Camila Tiefensee ; Paludo, Natalia ; Rodrigues, Eliseu ; Hertz, Plinho Francisco ; Klein, Manuela Poletto ; Rodrigues, Rafael C</creator><creatorcontrib>Dal Magro, Lucas ; Goetze, Daniela ; Ribeiro, Camila Tiefensee ; Paludo, Natalia ; Rodrigues, Eliseu ; Hertz, Plinho Francisco ; Klein, Manuela Poletto ; Rodrigues, Rafael C</creatorcontrib><description>In this work, the effects of eight different enzymatic preparations were compared in terms of the extraction of bioactive compounds as well as the yield and quality of grape juice from Vitis labrusca L. variety Concord. Juices were prepared by enzymatic treatment and the used preparations were characterized through five enzymatic activities: total pectinase (PE), polygalacturonase (PG), pectinlyase (PL), pectin methyl esterase (PME), and cellulase (CE). Quality parameters such as color, total soluble solids (°Brix), reducing sugars, titratable acidity, pH, and antioxidant capacity were determined for all samples. Phenolic compounds and anthocyanins were identified and quantified by HPLC-DAD-MS. Juice yield was improved by preparations with high activities of PG, PME, and PL, up to 9 % higher than the control, when used Pectinex Ultra Clear. For the extraction of bioactive compounds, the highest values were found for preparations with high CE activity. Regarding the phenolic compounds, 15 compounds were identified. The content of caftaric acid and total anthocyanins was improved up to 300 and 60 %, respectively, using Lallzyme Beta. It was possible to understand the role of each enzyme in the extraction of yield, quality parameters, and bioactive compounds. Pectinex Ultra Clear was the preparation that provided the highest yield and Lallzyme Beta the highest bioactive compounds concentration. For a good quality juice and high yields for the industry, it is important to have a good balance of pectinases and cellulases.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-015-1634-5</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acidity ; Agriculture ; Anthocyanins ; antioxidant activity ; Antioxidants ; Bioactive compounds ; Biological activity ; Biotechnology ; caftaric acid ; Cellulase ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; color ; endo-1,4-beta-glucanase ; Enzymatic activity ; enzymatic treatment ; enzyme activity ; Esterase ; Food Science ; grape juice ; Grapes ; High-performance liquid chromatography ; juice quality ; Juices ; Liquid chromatography ; Original Paper ; Parameters ; Pectin ; Pectinase ; pectinesterase ; Phenolic compounds ; Phenols ; Polygalacturonase ; Quality ; reducing sugars ; Sugar ; titratable acidity ; total soluble solids ; Vitaceae ; Vitis labrusca</subject><ispartof>Food and bioprocess technology, 2016-02, Vol.9 (2), p.365-377</ispartof><rights>Springer Science+Business Media New York 2015</rights><rights>Springer Science+Business Media New York 2015.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c443t-7954bd1eadffb17ea2208887075b9e679b53e24caa21923b604bed890e48950e3</citedby><cites>FETCH-LOGICAL-c443t-7954bd1eadffb17ea2208887075b9e679b53e24caa21923b604bed890e48950e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-015-1634-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-015-1634-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Dal Magro, Lucas</creatorcontrib><creatorcontrib>Goetze, Daniela</creatorcontrib><creatorcontrib>Ribeiro, Camila Tiefensee</creatorcontrib><creatorcontrib>Paludo, Natalia</creatorcontrib><creatorcontrib>Rodrigues, Eliseu</creatorcontrib><creatorcontrib>Hertz, Plinho Francisco</creatorcontrib><creatorcontrib>Klein, Manuela Poletto</creatorcontrib><creatorcontrib>Rodrigues, Rafael C</creatorcontrib><title>Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>In this work, the effects of eight different enzymatic preparations were compared in terms of the extraction of bioactive compounds as well as the yield and quality of grape juice from Vitis labrusca L. variety Concord. Juices were prepared by enzymatic treatment and the used preparations were characterized through five enzymatic activities: total pectinase (PE), polygalacturonase (PG), pectinlyase (PL), pectin methyl esterase (PME), and cellulase (CE). Quality parameters such as color, total soluble solids (°Brix), reducing sugars, titratable acidity, pH, and antioxidant capacity were determined for all samples. Phenolic compounds and anthocyanins were identified and quantified by HPLC-DAD-MS. Juice yield was improved by preparations with high activities of PG, PME, and PL, up to 9 % higher than the control, when used Pectinex Ultra Clear. For the extraction of bioactive compounds, the highest values were found for preparations with high CE activity. Regarding the phenolic compounds, 15 compounds were identified. The content of caftaric acid and total anthocyanins was improved up to 300 and 60 %, respectively, using Lallzyme Beta. It was possible to understand the role of each enzyme in the extraction of yield, quality parameters, and bioactive compounds. Pectinex Ultra Clear was the preparation that provided the highest yield and Lallzyme Beta the highest bioactive compounds concentration. For a good quality juice and high yields for the industry, it is important to have a good balance of pectinases and cellulases.</description><subject>Acidity</subject><subject>Agriculture</subject><subject>Anthocyanins</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Biotechnology</subject><subject>caftaric acid</subject><subject>Cellulase</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>color</subject><subject>endo-1,4-beta-glucanase</subject><subject>Enzymatic activity</subject><subject>enzymatic treatment</subject><subject>enzyme activity</subject><subject>Esterase</subject><subject>Food Science</subject><subject>grape juice</subject><subject>Grapes</subject><subject>High-performance liquid chromatography</subject><subject>juice quality</subject><subject>Juices</subject><subject>Liquid chromatography</subject><subject>Original Paper</subject><subject>Parameters</subject><subject>Pectin</subject><subject>Pectinase</subject><subject>pectinesterase</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Polygalacturonase</subject><subject>Quality</subject><subject>reducing sugars</subject><subject>Sugar</subject><subject>titratable acidity</subject><subject>total soluble solids</subject><subject>Vitaceae</subject><subject>Vitis labrusca</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kcFu1DAQhiMEEqXwAJywxIVL2nHsJDY3WLVlq5UA0RZxsibOpLhK4q3tVFpehlfFq0UgceA0c_i-XzP6i-IlhxMO0J5GzrVsS-B1yRshy_pRccS1qMuaS_34zy7gafEsxjuABiQXR8XPdU9zcoOzmJyfmR_Ye-fRJvdAbOWnrV_mPrLz4Cd245KLbMQuLNEi25ywGwyO0i6Ds_WhZxcBt8QuF2eJXQXCRD376tL3fdJEwToc2dn8YzdRfMvW0zb4h0x8czT2DOeefV5wdDnvEwacKFGIz4snA46RXvyex8X1-dnV6kO5-XixXr3blFZKkcpW17LrOWE_DB1vCasKlFIttHWnqWl1VwuqpEWsuK5El7_vqFcaSCpdA4nj4s0hN990v1BMZnLR0jjiTH6JhqtGCQlKiIy-_ge980uY83WmkhxUkzHIFD9QNvgYAw1mG9yEYWc4mH1l5lCZyZWZfWWmzk51cGJm51sKf5P_J706SAN6g7fBRXP9pQLeAHBotVTiFzVZo34</recordid><startdate>20160201</startdate><enddate>20160201</enddate><creator>Dal Magro, Lucas</creator><creator>Goetze, Daniela</creator><creator>Ribeiro, Camila Tiefensee</creator><creator>Paludo, Natalia</creator><creator>Rodrigues, Eliseu</creator><creator>Hertz, Plinho Francisco</creator><creator>Klein, Manuela Poletto</creator><creator>Rodrigues, Rafael C</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20160201</creationdate><title>Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters</title><author>Dal Magro, Lucas ; Goetze, Daniela ; Ribeiro, Camila Tiefensee ; Paludo, Natalia ; Rodrigues, Eliseu ; Hertz, Plinho Francisco ; Klein, Manuela Poletto ; Rodrigues, Rafael C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c443t-7954bd1eadffb17ea2208887075b9e679b53e24caa21923b604bed890e48950e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Acidity</topic><topic>Agriculture</topic><topic>Anthocyanins</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Biotechnology</topic><topic>caftaric acid</topic><topic>Cellulase</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>color</topic><topic>endo-1,4-beta-glucanase</topic><topic>Enzymatic activity</topic><topic>enzymatic treatment</topic><topic>enzyme activity</topic><topic>Esterase</topic><topic>Food Science</topic><topic>grape juice</topic><topic>Grapes</topic><topic>High-performance liquid chromatography</topic><topic>juice quality</topic><topic>Juices</topic><topic>Liquid chromatography</topic><topic>Original Paper</topic><topic>Parameters</topic><topic>Pectin</topic><topic>Pectinase</topic><topic>pectinesterase</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Polygalacturonase</topic><topic>Quality</topic><topic>reducing sugars</topic><topic>Sugar</topic><topic>titratable acidity</topic><topic>total soluble solids</topic><topic>Vitaceae</topic><topic>Vitis labrusca</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dal Magro, Lucas</creatorcontrib><creatorcontrib>Goetze, Daniela</creatorcontrib><creatorcontrib>Ribeiro, Camila Tiefensee</creatorcontrib><creatorcontrib>Paludo, Natalia</creatorcontrib><creatorcontrib>Rodrigues, Eliseu</creatorcontrib><creatorcontrib>Hertz, Plinho Francisco</creatorcontrib><creatorcontrib>Klein, Manuela Poletto</creatorcontrib><creatorcontrib>Rodrigues, Rafael C</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dal Magro, Lucas</au><au>Goetze, Daniela</au><au>Ribeiro, Camila Tiefensee</au><au>Paludo, Natalia</au><au>Rodrigues, Eliseu</au><au>Hertz, Plinho Francisco</au><au>Klein, Manuela Poletto</au><au>Rodrigues, Rafael C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2016-02-01</date><risdate>2016</risdate><volume>9</volume><issue>2</issue><spage>365</spage><epage>377</epage><pages>365-377</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>In this work, the effects of eight different enzymatic preparations were compared in terms of the extraction of bioactive compounds as well as the yield and quality of grape juice from Vitis labrusca L. variety Concord. Juices were prepared by enzymatic treatment and the used preparations were characterized through five enzymatic activities: total pectinase (PE), polygalacturonase (PG), pectinlyase (PL), pectin methyl esterase (PME), and cellulase (CE). Quality parameters such as color, total soluble solids (°Brix), reducing sugars, titratable acidity, pH, and antioxidant capacity were determined for all samples. Phenolic compounds and anthocyanins were identified and quantified by HPLC-DAD-MS. Juice yield was improved by preparations with high activities of PG, PME, and PL, up to 9 % higher than the control, when used Pectinex Ultra Clear. For the extraction of bioactive compounds, the highest values were found for preparations with high CE activity. Regarding the phenolic compounds, 15 compounds were identified. The content of caftaric acid and total anthocyanins was improved up to 300 and 60 %, respectively, using Lallzyme Beta. It was possible to understand the role of each enzyme in the extraction of yield, quality parameters, and bioactive compounds. Pectinex Ultra Clear was the preparation that provided the highest yield and Lallzyme Beta the highest bioactive compounds concentration. For a good quality juice and high yields for the industry, it is important to have a good balance of pectinases and cellulases.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-015-1634-5</doi><tpages>13</tpages></addata></record> |
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| subjects | Acidity Agriculture Anthocyanins antioxidant activity Antioxidants Bioactive compounds Biological activity Biotechnology caftaric acid Cellulase Chemistry Chemistry and Materials Science Chemistry/Food Science color endo-1,4-beta-glucanase Enzymatic activity enzymatic treatment enzyme activity Esterase Food Science grape juice Grapes High-performance liquid chromatography juice quality Juices Liquid chromatography Original Paper Parameters Pectin Pectinase pectinesterase Phenolic compounds Phenols Polygalacturonase Quality reducing sugars Sugar titratable acidity total soluble solids Vitaceae Vitis labrusca |
| title | Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters |
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