Production of oligomeric procyanidins by mild steam explosion treatment of grape seeds

Bioresources and Bioprocessing

Sadeeq Ullah¹  Li Cheng¹  Qipeng Yuan¹  Aoke Wang¹  Yanhui Liu¹  Dan Liu¹  Wenya Wang²  Jie Zhang² 

[1] College of Life Science and Technology, Beijing University of Chemical Technology, 100029, Beijing, China;College of Life Science and Technology, Beijing University of Chemical Technology, 100029, Beijing, China;Amoy-BUCT Industrial Biotechnovation Institute, Beijing University of Chemical Technology, 361022, Amoy, China;

关键词: Polymeric procyanidins;    Oligomeric procyanidins;    Steam explosion;    Depolymerization;    Antioxidant activities;   

DOI  :  10.1186/s40643-021-00376-4

来源: Springer

【 摘 要 】

BackgroundSixty five percent of procyanidins in grape seeds is polymeric procyanidins (PPC), and they could not be assimilated directly by human. To enhance procyanidin assimilation, steam explosion treatment (SE) was used to facilitate the preparation of oligomeric procyanidins (OPC) from grape seeds.ResultsThe results indicate that SE treatment made grape seeds loose and porous, and decreased the mean degree of polymerization (mDP) of procyanidins. The procyanidins content and total phenolic content (TPC) were decreased with the increase of SE severity, while the amount of catechin (CA), epicatechin (EC) and epicatechin-3-O-gallate (ECG) were increased, resulting in significant increase of antioxidant activity.ConclusionsAlthough SE treatment could depolymerize PPC and produce CA/EC/ECG with high yield, it caused the yield loss of total procyanidins. SE treatment is a potential effective method to prepare procyanidins with low degree of polymerization and high antioxidant activity. However, it still needs to study further how to balance the yield of total procyanidins and catechin monomers (CA/EC/ECG).

【 授权许可】

CC BY