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Phytochemical Polyphenol Extraction and Elemental Composition of Vitis labrusca L. Grape Juices Through Optimization of Pectinolytic Activity

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Abstract

Grape juice is a natural source of polyphenols with potential health benefits. The aim of this study was to assess the optimized basis of the pectinolytic activity through a multivariate design for the bioactive enrichment of polyphenols in grape juices and to evaluate the effect of pectinases on the extraction of minerals by ICP-MS and FAAS. Grape juices were treated with pectinases Everzym® Color and Rapidase® Smart at different conditions of enzyme concentration (0.16–1.84 g L−1), temperature (14.8–83.6 ºC), and incubation time (9.6–110.5 min), and the effect on total phenolics, anthocyanin content, and antioxidant activity of juices were determined by employing a second-order central composite design in combination with response surface methodology. The different conditions showed significant variations in polyphenol levels of grape juices. For both of the enzymes, the increase of temperature and enzyme concentration led to a higher extraction of polyphenols, with a significant effect. Estimated effects depict a good correlation among dependent variables. For Rapidase, the optimized extraction of polyphenols was determined at an enzyme concentration of 1.57 g L−1 and at a temperature of 54.8 ºC. For Everzym, higher concentrations of polyphenols were obtained at the enzyme concentration of 1.30 g L−1 at 46.8 ºC. The extraction using the Rapidase enzyme significantly increased the levels of Na, K, Mg, and Fe in grape juices (p < 0.05). The pectinolytic activity increased the polyphenol and mineral concentrations in grape juices. In addition, the optimal conditions of the pectinolytic treatment comprise a feasible alternative to improve the bioactive potential of grape juices.

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Acknowledgments

The authors are grateful to the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), and Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina (FAPESC) for the financial support.

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Authors and Affiliations

  1. Department of Food Science, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346 Itacorubi, Florianópolis, SC, 88034-001, Brazil

    Isabela Maia Toaldo, Odinei Fogolari, Daniele Hamann & Marilde T. Bordignon-Luiz

  2. Department of Chemistry, Federal University of Santa Catarina, Av. Des. Vitor Lima, 476 Trindade, Florianópolis, SC, 88040-900, Brazil

    Jefferson Santos de Gois & Daniel L. G. Borges

Authors
  1. Isabela Maia Toaldo
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  2. Jefferson Santos de Gois
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  3. Odinei Fogolari
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  4. Daniele Hamann
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  5. Daniel L. G. Borges
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  6. Marilde T. Bordignon-Luiz
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Correspondence to Marilde T. Bordignon-Luiz.

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Toaldo, I.M., de Gois, J.S., Fogolari, O. et al. Phytochemical Polyphenol Extraction and Elemental Composition of Vitis labrusca L. Grape Juices Through Optimization of Pectinolytic Activity. Food Bioprocess Technol 7, 2581–2594 (2014). https://doi.org/10.1007/s11947-014-1288-8

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  • DOI: https://doi.org/10.1007/s11947-014-1288-8

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