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Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

Isabela M Martins1, Bruna S Roberto2, Jeffrey B Blumberg3

  • 1Bioprocesses Laboratory, Faculty of Food Engineering, University of Campinas, C.P.: 6121, CEP 13083-862 Campinas, SP, Brazil,; Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA.

Food Research International (Ottawa, Ont.)
|May 3, 2017
PubMed

Keywords:
Antioxidant activityCellulaseGrape pomacePectinasePolyphenolsTannase

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