Naslov
Can Trametes versicolor increase the extractability of bioactive phenolic compounds from grape pomace?

Autori
Šelo, Gordana ; Planinić, Mirela ; Tišma, Marina ; Koceva Komlenić, Daliborka ; Tomas, Srećko ; Bucić-Kojić, Ana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Journal of Biotechnology Volume 305, Supplement, 15 November 2019, Page S40 / - , 2019, S40-S40

Skup
European Biotechnology Congress 2019

Mjesto i datum
Valencia, Španjolska, 11.04.2019. - 13.04.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Trametes versicolor ; grape pomace ; bioactive phenolic compounds

Sažetak
Three different strains of Trametes versicolor (TV6, TV8 and TV AG-613) were used for biological treatment of grape pomace (GP) with the aim to enhance the extractability of bioactive phenolic compounds. The GP (Cabernet Sauvignon) from local winery was subjected to solid-state fermentation (SSF) by three different strains of T. versicolor during 1-5, 10 and 15 days. The extraction of bioactive phenolic compounds from untreated and treated GP was performed with eco-friendly solvent (50% aqueous ethanol). In total, 19 phenolic compounds (hydroxybenzoic and hydroxycinnamic acides derivates, flavan-3-ols, flavonols, procyanidins dimers, stilbene) were quantified in obtained extracts by UHPLC. Among all tested phenolic compounds, (+)-catechin (3.02 mg/gdb), (-)-epicatechin (1.79 mg/gdb) and quercetin (0.77 mg/gdb) were represented in the greatest, while o coumaric acid was presented in the lowest amount (0.005 mg/gdb). It was shown that the applied strain of the same fungus variety had influence on the increase or decrease of the phenolic content. The best strain in the term of enhancement of phenolic compounds extraction was shown to be TV AG-613 while the concentration of 9 phenolic compounds increased after the treatment, ranging from 1.8-folds (3, 4-dihydroxybenzoic acid) to 4.7-folds (o-coumaric acid).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA