Enzyme-Assisted Extraction of Phenolic Compounds

Carmen Soto-Maldonado, MARIA ELVIRA ZUÑIGA HANSEN

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations

Abstract

Despite the abundant literature about the presence of antioxidant activity in fruits and vegetables, few of those reports are related to the effect of the extraction process on the activity of the antioxidant extract. Conventional extraction can damage the activity of the phenolic antioxidants, which could be sensitive to specific solvents or high temperatures. This motivates the search for efficient extraction processes of natural antioxidants by means of mild conditions protecting the stability of their activity. The application of low-cost commercial enzymes that are used in the food industry to degrade main components of vegetable cell walls might improve the extraction performance of phenolic compounds without using denaturing conditions and thus preserving their antioxidant activity.

Original languageEnglish
Title of host publicationWater Extraction of Bioactive Compounds
Subtitle of host publicationFrom Plants to Drug Development
PublisherElsevier
Pages369-384
Number of pages16
ISBN (Electronic)9780128096154
ISBN (Print)9780128093801
DOIs
StatePublished - 22 Sep 2017

Keywords

  • Antioxidant recovery
  • Enzymatic aidded process
  • Phenolic compounds extraction yield

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