NGHIÊN CỨU ỨNG DỤNG ENZYME ĐỂ NÂNG CAO HIỆU SUẤT TRÍCH LY RESVERATROL TỪ DÂY GẮM

Abstract

Resveratrol is a polyphenol compound with strong biological activity and can be
found in a wide variety of plant species, including polygomum cuspidatum, mulberry,
peanut, grapes, pomegranate and strawberry. Commercially, resveratrol is largely extracted from polygomum cuspidatum roots and grapes. With high resveratrol content
in its roots and trunk, Genetum montanum can also be considered as an alternative
source to extract resveratrol. In this research, we studied which factors determine the
efficiency of extracting resveratrol from Yen Bai Genetum montanum while applying
enzymatic methods. The extraction process made use a commercially available enzyme
called Cellulast from Aspergillus niger (sigma), under the following condition: cellulast concentration at 0.2 % (w/w), 500C, 60 minutes reaction time, pH at 5.5, Genetum
montanum - to - water ratio at 1g per 5ml and at 150 rpm. This process yields a resveratrol extraction efficiency rate of 84.43 %; a significant increase from 56.56% compared
to other non-enzyme methods. As a result, the study concluded that the efficiency of the
resveratrol extraction process from Genetum montanum can be improved by applying
cellulast enzyme.