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J Sci Food Agric. 2019 Jun;99(8):4043-4053. doi: 10.1002/jsfa.9632. Epub 2019 Mar 19.

Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments.

Author information

1
School of Food Science and Biotechnology (BK21 plus), Kyungpook National University, Daegu, Republic of Korea.
2
College of Pharmacy, Kyungpook National University, Daegu, Republic of Korea.
3
National Development Institute of Korean Medicine, Gyeongsan, Gyeongbuk, Republic of Korea.
4
Dr. Kim's Health Food Corp., Yeongcheon, Republic of Korea.

Abstract

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.

KEYWORDS:

exo-1,3-β-glucanase; grape peel; pectinase; piceid deglycosylation; resveratrol; thermal treatment

PMID:
30737796
DOI:
10.1002/jsfa.9632

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