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Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents.
Decker, Betina Louise Angioletti; Filho, Elenilson de Godoy Alves; E Silva, Lorena Mara Alexandre; Riceli Vasconcelos Ribeiro, Paulo; Sousa de Brito, Edy; Narciso Fernandes, Fabiano André; Vidal Fonteles, Thatyane; Rodrigues, Sueli.
Afiliación
  • Decker BLA; Chemical Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil.
  • Filho EGA; Food Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil.
  • E Silva LMA; Embrapa Tropical Agroindustry, 60511-110, Fortaleza, CE, Brazil.
  • Riceli Vasconcelos Ribeiro P; Embrapa Tropical Agroindustry, 60511-110, Fortaleza, CE, Brazil.
  • Sousa de Brito E; Embrapa Foods and Territories, 57020-050, Maceió, AL, Brazil.
  • Narciso Fernandes FA; Chemical Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil.
  • Vidal Fonteles T; Food Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil.
  • Rodrigues S; Food Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil. Electronic address: sueli@ufc.br.
Food Res Int ; 194: 114910, 2024 Oct.
Article en En | MEDLINE | ID: mdl-39232553
ABSTRACT
This study aimed to optimize the ultrasound-assisted extraction (UAE) of anthocyanins from oven-dried and freeze-dried Vitis labrusca grape pomace, using acidified water as the solvent. The effects of power density (8.3-16.7 W/mL), pulse interval (0-2 s), and extraction time (1-5 min) on both total and specific anthocyanins were investigated. The findings suggested that acidified water can be a viable alternative to conventional solvents and that oven drying was an effective method for drying the pomace. Using response surface methodology, the study identified power density and extraction time as key factors influencing total anthocyanin content, with extracts reaching contents up to 2.56 mg/g. The analysis using LC-MS identified 14 anthocyanins, while NMR quantified 3 and malvidin diglucoside was generally the most abundant. However, higher power and longer extraction times were found to reduce its content while increasing malvidin monoglucoside content, suggesting ultrasound-induced anthocyanin hydrolysis. In conclusion, this study presents a sustainable method for extracting anthocyanins using acidified water, contributing to the valorization of Vitis labrusca grape pomace for industrial use.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agua / Vitis / Antocianinas Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agua / Vitis / Antocianinas Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Canadá