Correlation between hydrolytic enzymes produced by solid-state fermentation and bioactive compounds release from grape pomace.

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dc.contributorAline Soares Cascaes Teles, UFRJ; Davy William Hidalgo Chávez, UFRRJ; LEDA MARIA FORTES GOTTSCHALK, CTAA; RENATA VALERIANO TONON, CTAA.
dc.creatorTELES, A. S. C.
dc.creatorCHÁVEZ, D. W. H.
dc.creatorGOTTSCHALK, L. M. F.
dc.creatorTONON, R. V.
dc.date2019-01-29T23:48:08Z
dc.date2019-01-29T23:48:08Z
dc.date2018-11-12
dc.date2018
dc.date2019-01-29T23:48:08Z
dc.date.accessioned2026-06-30T23:10:01Z
dc.descriptionHydrolysis of the cell wall components of grape pomace by hydrolytic enzymes may be an alternative for the recovery of conjugated bioactive compounds from a matrix. In this sense, a pool of enzymes was produced by solid-state fermentation (SSF) using wheat bran as a standard medium and a mixture of grape pomace and wheat bran as substrate. The aim of this work was apply the principal component analysis (PCA) to evaluate the activity of the enzymes produced and the release of bioactive compounds. The enzymes synthesized with the addition of grape pomace were more efficient in the extraction of compounds with higher proanthocyanidins content and higher antioxidant potential. A significant correlation between the bioactive compounds and the enzymes activity was observed.
dc.descriptionCBCTA. 13 a 16 de agosto de 2018.
dc.format7 p.
dc.identifierIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., Belém, Pará, 2018. O Uso consciente da biodiversidade: perspectivas para o avanço da ciência e tecnologia de alimentos. Anais... Belém: SBCTA, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1099151
dc.identifier.urihttp://hdl.handle.net/123456789/375616
dc.languageeng
dc.rightsopenAccess
dc.subjectEnzyme-assisted extraction
dc.subjectBagaço de uva
dc.subjectEtanol
dc.subjectCarboximetilcelulose
dc.subjectBioactive compounds
dc.subjectAntioxidants
dc.titleCorrelation between hydrolytic enzymes produced by solid-state fermentation and bioactive compounds release from grape pomace.
dc.typeArtigo em anais e proceedings

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