Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
• Tannase and cellulase in conjunction enhance grape pomace extraction of phenolics. • Optimization provides practical enzyme doses, time and temperature for the extraction. • Gallic acid liberation by tannase raises grape pomace extracts antioxidant capacity. • Cellulase favours the liberation of p...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Meini, María-Rocío [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
Resveratrol (PubChem CID: 445154) Gallic acid (PubChem CID: 370) (+)-Catechin (PubChem CID: 9064) Syringic acid (PubChem CID: 10742) |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:283 ; year:2019 ; day:15 ; month:06 ; pages:257-264 ; extent:8 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2019.01.037 |
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| 520 | |a • Tannase and cellulase in conjunction enhance grape pomace extraction of phenolics. • Optimization provides practical enzyme doses, time and temperature for the extraction. • Gallic acid liberation by tannase raises grape pomace extracts antioxidant capacity. • Cellulase favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. • Cellulase and tannase simultaneously employed favour the liberation of phenolic acids. | ||
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10.1016/j.foodchem.2019.01.037 doi GBV00000000000510.pica (DE-627)ELV045678200 (ELSEVIER)S0308-8146(19)30105-0 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Meini, María-Rocío verfasserin aut Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Tannase and cellulase in conjunction enhance grape pomace extraction of phenolics. • Optimization provides practical enzyme doses, time and temperature for the extraction. • Gallic acid liberation by tannase raises grape pomace extracts antioxidant capacity. • Cellulase favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. • Cellulase and tannase simultaneously employed favour the liberation of phenolic acids. Resveratrol (PubChem CID: 445154) Elsevier Gallic acid (PubChem CID: 370) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Syringic acid (PubChem CID: 10742) Elsevier <ce:italic>p</ce:italic>-Coumaric acid (PubChem CID:637542) Elsevier Malvidin-3-<ce:italic>O</ce:italic>-glucoside (PubChem CID: 443652) Elsevier Cabezudo, Ignacio oth Boschetti, Carlos E. oth Romanini, Diana oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:283 year:2019 day:15 month:06 pages:257-264 extent:8 https://doi.org/10.1016/j.foodchem.2019.01.037 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 283 2019 15 0615 257-264 8 |
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10.1016/j.foodchem.2019.01.037 doi GBV00000000000510.pica (DE-627)ELV045678200 (ELSEVIER)S0308-8146(19)30105-0 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Meini, María-Rocío verfasserin aut Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Tannase and cellulase in conjunction enhance grape pomace extraction of phenolics. • Optimization provides practical enzyme doses, time and temperature for the extraction. • Gallic acid liberation by tannase raises grape pomace extracts antioxidant capacity. • Cellulase favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. • Cellulase and tannase simultaneously employed favour the liberation of phenolic acids. Resveratrol (PubChem CID: 445154) Elsevier Gallic acid (PubChem CID: 370) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Syringic acid (PubChem CID: 10742) Elsevier <ce:italic>p</ce:italic>-Coumaric acid (PubChem CID:637542) Elsevier Malvidin-3-<ce:italic>O</ce:italic>-glucoside (PubChem CID: 443652) Elsevier Cabezudo, Ignacio oth Boschetti, Carlos E. oth Romanini, Diana oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:283 year:2019 day:15 month:06 pages:257-264 extent:8 https://doi.org/10.1016/j.foodchem.2019.01.037 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 283 2019 15 0615 257-264 8 |
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10.1016/j.foodchem.2019.01.037 doi GBV00000000000510.pica (DE-627)ELV045678200 (ELSEVIER)S0308-8146(19)30105-0 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Meini, María-Rocío verfasserin aut Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Tannase and cellulase in conjunction enhance grape pomace extraction of phenolics. • Optimization provides practical enzyme doses, time and temperature for the extraction. • Gallic acid liberation by tannase raises grape pomace extracts antioxidant capacity. • Cellulase favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. • Cellulase and tannase simultaneously employed favour the liberation of phenolic acids. Resveratrol (PubChem CID: 445154) Elsevier Gallic acid (PubChem CID: 370) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Syringic acid (PubChem CID: 10742) Elsevier <ce:italic>p</ce:italic>-Coumaric acid (PubChem CID:637542) Elsevier Malvidin-3-<ce:italic>O</ce:italic>-glucoside (PubChem CID: 443652) Elsevier Cabezudo, Ignacio oth Boschetti, Carlos E. oth Romanini, Diana oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:283 year:2019 day:15 month:06 pages:257-264 extent:8 https://doi.org/10.1016/j.foodchem.2019.01.037 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 283 2019 15 0615 257-264 8 |
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10.1016/j.foodchem.2019.01.037 doi GBV00000000000510.pica (DE-627)ELV045678200 (ELSEVIER)S0308-8146(19)30105-0 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Meini, María-Rocío verfasserin aut Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Tannase and cellulase in conjunction enhance grape pomace extraction of phenolics. • Optimization provides practical enzyme doses, time and temperature for the extraction. • Gallic acid liberation by tannase raises grape pomace extracts antioxidant capacity. • Cellulase favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. • Cellulase and tannase simultaneously employed favour the liberation of phenolic acids. Resveratrol (PubChem CID: 445154) Elsevier Gallic acid (PubChem CID: 370) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Syringic acid (PubChem CID: 10742) Elsevier <ce:italic>p</ce:italic>-Coumaric acid (PubChem CID:637542) Elsevier Malvidin-3-<ce:italic>O</ce:italic>-glucoside (PubChem CID: 443652) Elsevier Cabezudo, Ignacio oth Boschetti, Carlos E. oth Romanini, Diana oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:283 year:2019 day:15 month:06 pages:257-264 extent:8 https://doi.org/10.1016/j.foodchem.2019.01.037 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 283 2019 15 0615 257-264 8 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:283 year:2019 day:15 month:06 pages:257-264 extent:8 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:283 year:2019 day:15 month:06 pages:257-264 extent:8 |
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Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process |
| author_sort |
Meini, María-Rocío |
| journal |
Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
| journalStr |
Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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eng |
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false |
| dewey-hundreds |
500 - Science |
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marc |
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2019 |
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zzz |
| container_start_page |
257 |
| author_browse |
Meini, María-Rocío |
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283 |
| physical |
8 |
| class |
540 VZ 35.00 bkl |
| format_se |
Elektronische Aufsätze |
| author-letter |
Meini, María-Rocío |
| doi_str_mv |
10.1016/j.foodchem.2019.01.037 |
| dewey-full |
540 |
| title_sort |
recovery of phenolic antioxidants from syrah grape pomace through the optimization of an enzymatic extraction process |
| title_auth |
Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process |
| abstract |
• Tannase and cellulase in conjunction enhance grape pomace extraction of phenolics. • Optimization provides practical enzyme doses, time and temperature for the extraction. • Gallic acid liberation by tannase raises grape pomace extracts antioxidant capacity. • Cellulase favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. • Cellulase and tannase simultaneously employed favour the liberation of phenolic acids. |
| abstractGer |
• Tannase and cellulase in conjunction enhance grape pomace extraction of phenolics. • Optimization provides practical enzyme doses, time and temperature for the extraction. • Gallic acid liberation by tannase raises grape pomace extracts antioxidant capacity. • Cellulase favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. • Cellulase and tannase simultaneously employed favour the liberation of phenolic acids. |
| abstract_unstemmed |
• Tannase and cellulase in conjunction enhance grape pomace extraction of phenolics. • Optimization provides practical enzyme doses, time and temperature for the extraction. • Gallic acid liberation by tannase raises grape pomace extracts antioxidant capacity. • Cellulase favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. • Cellulase and tannase simultaneously employed favour the liberation of phenolic acids. |
| collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA |
| title_short |
Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process |
| url |
https://doi.org/10.1016/j.foodchem.2019.01.037 |
| remote_bool |
true |
| author2 |
Cabezudo, Ignacio Boschetti, Carlos E. Romanini, Diana |
| author2Str |
Cabezudo, Ignacio Boschetti, Carlos E. Romanini, Diana |
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ELV000463221 |
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z |
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false |
| hochschulschrift_bool |
false |
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| doi_str |
10.1016/j.foodchem.2019.01.037 |
| up_date |
2024-07-06T18:11:57.608Z |
| _version_ |
1803854301217423360 |
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7.399946 |