Título:	Correlation between hydrolytic enzymes produced by solid-state fermentation and bioactive compounds release from grape pomace.
Autoria:	TELES, A. S. C. CHÁVEZ, D. W. H. GOTTSCHALK, L. M. F. TONON, R. V.
Afiliação:	Aline Soares Cascaes Teles, UFRJ; Davy William Hidalgo Chávez, UFRRJ; LEDA MARIA FORTES GOTTSCHALK, CTAA; RENATA VALERIANO TONON, CTAA.
Ano de publicação:	2018
Referência:	In: 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.
Páginas:	7 p.
Conteúdo:	Hydrolysis 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.
Thesagro:	Etanol Carboximetilcelulose
NAL Thesaurus:	Bioactive compounds Antioxidants
Palavras-chave:	Enzyme-assisted extraction Bagaço de uva
Notas:	CBCTA. 13 a 16 de agosto de 2018.
Tipo do material:	Artigo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CTAA)