Stability Evaluation of Anthocyanin Extracted from Processed Grape Residues

Stability Evaluation of Anthocyanin Extracted from Processed Grape Residues

Loading document ...
Page
of
Loading page ...

Author(s)

Author(s): Edmar Clemente, Dirseu Galli

Download Full PDF Read Complete Article

720 1041 12-18 Volume 2 - Jul 2013

Abstract

Anthocyanins are extremely important phenolic compounds due to their antioxidant potential. They are used as natural colorants in food industry, but upon the industrial processes, they show low stability. Grape and grape-made products are a source of several phenolic compounds and the residues proceeding from wine making may display a large amount of these compounds. The aim of this work was to evaluate the stability of anthocyanins extracted from grape residues industrially processed for wine making. For the evaluation, the residues of grapes Bordô and Isabel, which were extracted with ethanol 70% acidified to pH 2.0, were used. For stability analysis, the application of organic compounds co-pigments, such as caffeic, ferulic and p-coumaric acids at 0.5; 0.8; 1:1 (p/v) concentrations, was evaluated. The acid that showed higher stability was p-coumaric acid at a 1:1 (p/v) concentration, with 84.37% of retention time and half-life of 1,634 days. The use of these organic acids as stabilizers in solution increased anthocyanins useful lifetime.

Keywords

Vitis labrusca L, Anthocyanins, Co-pigments, Organic Acids

References

  1. BALASUNDRAM,N.; SUNDRAM,K.;SAMMAN,S. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chemistry, v.99, p.191-203, 2006
  2. COSTA, C.T.; HORTON, D.; MARGOLIS, S.A.Review.Analysis of anthocyanins in food by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis. Journal of Chromatography A, Amsterdam, v.881, p-403-410, 2000
  3. DARÍAS-MARTÍN, J. Enhancement of red wine colour by pre-fermentation addition of copigments. Food Chemistry, Great Britain, v.73, p.217-220, 2001
  4. DANGLES, O.; SAITO, N.; BROUILLARD, R. Anthocyanin intramolecular copigment effect. Phytochemistry, London, v. 34, n. 1, p. 119-124, 1993
  5. FRANCIS, F. J. Anthocyanins and betalanais: composition and applications. Cereal Foods World, v. 45, p. 208-213, 2000
  6. GRIS, E.F.; FERREIRA,E.A.; FALÇÃO,L.D.; BORDIGNON - LUIZ, M.T. Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems, Food Chemistry, v.100, p. 1289 -1296, 2007
  7. JU, Z.Y.;HOWARD, L.R. Effects of Solvent and Temperature on Pressurized Liquid Extraction of Anthocyanins and Total Phenolics from Dried Red Grape Skin. Journal of Agricultural and Food Chemistry, v.51, n.18, p.5207-5213, 2003
  8. MANACH,C.;MAZUR,A.;SCALBERT,A. Polyphenols and prevention of cardiovascular diseases. Current Opinion in Lipidology, v.16, n.1, p.77-84, 2005
  9. MATEUS, N.; PROENÇA, S.; RIBEIRO, P.; MACHADO, J. M.; DE FREITAS, V. Grape and wine polyphenolic composition of red Vitis vinifera varieties concerning vineyard altitude. Ciência e Tecnologia de Alimentos, v.3, n.2, p.102-110, 2001
  10. MAZZA, G. Anthocyanins in grapes and grape products.Critical Review of Food Science and Nutrition, Madison, v. 35, p. 341-371, 1995
  11. PUUPPONEN –PIMIÃ, R. et al. Antimicrobial properties of phenolic compounds from berries. Journal of applied Microbioloy, v. 90, n. 4, p.494-507, 2001
  12. VANINI, L.S.; HIRATA, T.A.; KWIATKOWSKI, A.; CLEMENTE, E. Extraction and stability of anthocyanins from the Benitaka grape cultivar (Vitis vinifera L.) Brazilian Journal Food Technology. v.12, n.3, p.213-219, jul/set, 2009
  13. WORSLTAD.R.E. GIUSTI, M.M.Characterization and measurement of anthocyanins by uv-visible spectroscopy. Current Protocols in Food Analytical Chemistry. New York, John Willey & Sons, 2001

Cite this Article:

  • BibTex
  • RIS
  • APA
  • Harvard
  • IEEE
  • MLA
  • Vancouver
  • Chicago

International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

Search Articles

Issue April 2019

Volume 8, April 2019


Table of Contents


Order Print Copy

World-wide Delivery is FREE

Share this Issue with Friends:


Submit your Paper