| Abstract
| - Glucovanillin was extracted from green pods and simultaneously transformed to vanillin by acombination of enzyme activities involving cell wall degradation and glucovanillin hydrolysis. Thereaction is best carried out with 47.5% v/v aqueous ethanol solution during 8 h at 70 °C, in a two-step enzymatic reaction using Viscozyme followed by Celluclast, two commertial enzymatic productscontaining mainly pectinase and cellulase activities, respectively. The extractive reaction proceededwith high efficiency with an amount of extracted vanillin 3.13 times higher than the one obtainedwith the Soxhlet method. The classical curing/extraction process results in 1.1−1.8 g of vanillin/100 g of dry pods. It is concluded that the enzymatic reaction may substitute the microbial processinvolved in tissue fermentation previous to vanillin extraction with the simultaneous hydrolysis ofglucovanillin. Keywords: Glucovanillin; vanillin; β-glucosidase, cellulase, enzyme extraction
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