ArticleInternational journal of molecular sciences2024
Evaluation of Cellulase, Pectinase, and Hemicellulase Effectiveness in Extraction of Phenolic Compounds from Grape Pomace.
Article in International journal of molecular sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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Who cites it
28 citing papers in PubMed.
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- Optimization of enzyme-assisted extraction of polyphyllins from paris polyphylla var. yunnanensis rhizomes using response surface methodology.Scientific reports · 2026Article
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- Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation.Foods (Basel, Switzerland) · 2026Review
- A deep dive into herbal extraction: Techniques, trends, and technological advancements.South African journal of botany : official journal of the South African Association of Botanists = Suid-Afrikaanse tydskrif vir plantkunde : amptelike tydskrif van die Suid-Afrikaanse Genootskap van Plantkundiges · 2026Article
- Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products.Molecules (Basel, Switzerland) · 2026Article
- Optimization of Ultrasonic Enzyme-Assisted Extraction for the Recovery of Phenolic Compounds and Soluble Solids from Apple Pomace.Foods (Basel, Switzerland) · 2025Article
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Valorization ofACS omega · 2025Article
- Studies on the Use of Loan Extraction to Produce Natural Shower Gels (Cosmetic) Based on Grape Pomace Extracts-The Effect of the Type of Surfactant Borrowed.Molecules (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
Funding
Abstract
Grape pomace, the solid residue from winemaking, is a rich source of polyphenolic compounds with significant antioxidant properties. However, the efficient extraction of these valuable compounds remains a challenge. This study focuses on optimizing the conditions for the enzyme-assisted extraction of polyphenolic compounds from red grape pomace using cellulase, hemicellulase, and pectinase. The key variables investigated in this study were enzyme concentration, extraction time, and solid/liquid ratio. The results highlight the importance of selecting enzymes based on target compounds, as different enzymes were found to be more effective for specific phenolic fractions. Hemicellulase was most effective for phenolic acids, cellulase for catechins, and pectinase for anthocyanins. Enzyme-assisted extraction significantly increased the yield of phenolic compounds and resulted in higher total phenolic content and antioxidant activity compared to control samples treated with solid/liquid extraction without enzyme addition. These findings confirm that enzyme-assisted extraction is a promising approach for enhancing the recovery of polyphenolic compounds from grape pomace.
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