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Chemistry\u2013LAQV","award":["UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDP\/50006\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In the last 20 years, an increased interest has been shown in the application of different types and combinations of enzymes to obtain phenolic extracts from grape pomace in order to maximize its valorization. Within this framework, the present study aims at improving the recovery of phenolic compounds from Merlot and Garganega pomace and at contributing to the scientific background of enzyme-assisted extraction. Five commercial cellulolytic enzymes were tested in different conditions. Phenolic compound extraction yields were analyzed via a Design of Experiments (DoE) methodology and a second extraction step with acetone was sequentially added. According to DoE, 2% w\/w enzyme\/substrate ratio was more effective than 1%, allowing a higher total phenol recovery, while the effect of incubation time (2 or 4 h) variation was more enzyme-dependent. Extracts were characterized via spectrophotometric and HPLC-DAD analyses. The results proved that enzymatic and acetone Merlot and Garganega pomace extracts were complex mixtures of compounds. The use of different cellulolytic enzymes led to different extract compositions, as demonstrated using PCA models. The enzyme effects were observed both in water enzymatic and in the subsequent acetone extracts, probably due to their specific grape cell wall degradation and leading to the recovery of different molecule arrays.<\/jats:p>","DOI":"10.3390\/foods12050959","type":"journal-article","created":{"date-parts":[[2023,2,24]],"date-time":"2023-02-24T03:37:20Z","timestamp":1677209840000},"page":"959","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5428-4369","authenticated-orcid":false,"given":"Maura","family":"Ferri","sequence":"first","affiliation":[{"name":"Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6078-4538","authenticated-orcid":false,"given":"Vasco","family":"Lima","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0029-4403","authenticated-orcid":false,"given":"Alessandro","family":"Zappi","sequence":"additional","affiliation":[{"name":"Department of Chemistry \u201cGiacomo Ciamician\u201d, University of Bologna, 40126 Bologna, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9270-3982","authenticated-orcid":false,"given":"Ana","family":"Fernando","sequence":"additional","affiliation":[{"name":"MEtRICs, CubicB, Departamento de Qu\u00edmica, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5505-6763","authenticated-orcid":false,"given":"Dora","family":"Melucci","sequence":"additional","affiliation":[{"name":"Department of Chemistry \u201cGiacomo Ciamician\u201d, University of Bologna, 40126 Bologna, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3541-4030","authenticated-orcid":false,"given":"Annalisa","family":"Tassoni","sequence":"additional","affiliation":[{"name":"Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy"},{"name":"Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, 47521 Cesena, Italy"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,24]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization Corporate Statistical Database (2022, December 10). 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