02021naa a2200277 a 450000100080000000500110000800800410001902400580006010000220011824501770014026000090031752011180032665000150144465000190145965000230147865000110150165000270151265300170153965300090155665300300156565300320159570000320162770000220165970000160168177300460169720621432017-04-25       2016    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1016/j.foodchem.2016.05.0472DOI1 aCAMARGO, A. C. de  aEnzyme-assisted extraction of phenolics from winemaking by-productsbAntioxidant potential and inhibition of alpha-glucosidase and lipase activities.h[electronic resource]  c2016  aPhenolics in food and agricultural processing by-products exist in the soluble and insoluble-bound forms. The ability of selected enzymes in improving the extraction of insoluble-bound phenolics from the starting material (experiment I) or the residues containing insoluble-bound phenolics (experiment II) were evaluated. Pronase and Viscozyme improved the extraction of insoluble-bound phenolics as evaluated by total phenolic content, antioxidant potential as determined by ABTS and DPPH assays, and hydroxyl radical scavenging capacity, reducing power as well as evaluation of inhibition of alpha-glucosidase and lipase activities. Viscozyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase treatment. Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but not with Pronase treatment. Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of phenolics from winemaking by-products as functional food ingredients and/or supplements.  aFlavonoids  aPhenolic acids  aComposto Fenólico  aEnzima  aTecnologia de alimento  aFlavonóides  aHPLC  aProcessamento de alimento  aSubproduto de vinificação1 aREGITANO-D’ARCE, M. A. B.1 aBIASOTO, A. C. T.1 aSHAHIDI, F.  tFood Chemistrygv. 212, p. 395-402, 2016.