01723nam a2200241 a 450000100080000000500110000800800410001910000200006024501540008026002260023430000090046050000380046952007830050765000170129065000240130765000250133165000110135665300190136765300310138670000220141770000250143970000170146420991512023-06-06       2018    bl uuuu     u00u1 u    #d1 aTELES, A. S. C.  aCorrelation between hydrolytic enzymes produced by solid-state fermentation and bioactive compounds release from grape pomace.h[electronic resource]  aIn: 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: SBCTAc2018  a7 p.  aCBCTA. 13 a 16 de agosto de 2018.  aHydrolysis 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.  aAntioxidants  aBioactive compounds  aCarboximetilcelulose  aEtanol  aBagaço de uva  aEnzyme-assisted extraction1 aCHÁVEZ, D. W. H.1 aGOTTSCHALK, L. M. F.1 aTONON, R. V.