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Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues.
Bioresour Technol. 2007 Oct; 98(14):2705-13.BT

Abstract

Grape skins from a grape pomace were subject to extraction with superheated ethanol-water mixtures for quantitative extraction of anthocyans and other phenolic compounds. The variables affecting dynamic extraction of these compounds were studied and identification and quantification of the extracted compounds were performed by both direct spectrophotometry or after HPLC separation using UV or MS detectors. The optimal working conditions for total extraction of anthocyans were: 1:1 (v/v) ethanol-water acidified with 0.8% (v/v) HCl, 120 degrees C, 30 min, 1.2 ml/min and 80 bar. The yields of anthocyanins, total phenolics and flavanols thus obtained were much higher (3 times for anthocyanins, 7 times for total phenolics and 11 times for flavanols) than those provided by dynamic conventional solid-liquid extraction. Several sample preparation procedures for skins as alternatives to free-drying were also investigated and drying at 40 degrees C for 24h provided the best results. Extraction with acidified water provides similar composition and poorer efficiency than 1:1 ethanol-water; also similar to two commercial grape skin extracts used as natural colorants.

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Authors+Show Affiliations

Luque-Rodríguez JM
Department of Analytical Chemistry, University of Córdoba, Campus of Rabanales, Annex C-3, 14071 Córdoba, Spain.
Luque de Castro MD
No affiliation info available
Pérez-Juan P
No affiliation info available

MeSH

AnthocyaninsEthanolFruitHot TemperatureIndustrial WastePhenolsPlant ExtractsSolid Phase ExtractionVitisWaterWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17092712

Citation

Luque-Rodríguez, J M., et al. "Dynamic Superheated Liquid Extraction of Anthocyanins and Other Phenolics From Red Grape Skins of Winemaking Residues." Bioresource Technology, vol. 98, no. 14, 2007, pp. 2705-13.
Luque-Rodríguez JM, Luque de Castro MD, Pérez-Juan P. Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues. Bioresour Technol. 2007;98(14):2705-13.
Luque-Rodríguez, J. M., Luque de Castro, M. D., & Pérez-Juan, P. (2007). Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues. Bioresource Technology, 98(14), 2705-13.
Luque-Rodríguez JM, Luque de Castro MD, Pérez-Juan P. Dynamic Superheated Liquid Extraction of Anthocyanins and Other Phenolics From Red Grape Skins of Winemaking Residues. Bioresour Technol. 2007;98(14):2705-13. PubMed PMID: 17092712.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues. AU - Luque-Rodríguez,J M, AU - Luque de Castro,M D, AU - Pérez-Juan,P, Y1 - 2006/11/07/ PY - 2006/07/10/received PY - 2006/09/15/revised PY - 2006/09/17/accepted PY - 2006/11/10/pubmed PY - 2007/10/17/medline PY - 2006/11/10/entrez SP - 2705 EP - 13 JF - Bioresource technology JO - Bioresour Technol VL - 98 IS - 14 N2 - Grape skins from a grape pomace were subject to extraction with superheated ethanol-water mixtures for quantitative extraction of anthocyans and other phenolic compounds. The variables affecting dynamic extraction of these compounds were studied and identification and quantification of the extracted compounds were performed by both direct spectrophotometry or after HPLC separation using UV or MS detectors. The optimal working conditions for total extraction of anthocyans were: 1:1 (v/v) ethanol-water acidified with 0.8% (v/v) HCl, 120 degrees C, 30 min, 1.2 ml/min and 80 bar. The yields of anthocyanins, total phenolics and flavanols thus obtained were much higher (3 times for anthocyanins, 7 times for total phenolics and 11 times for flavanols) than those provided by dynamic conventional solid-liquid extraction. Several sample preparation procedures for skins as alternatives to free-drying were also investigated and drying at 40 degrees C for 24h provided the best results. Extraction with acidified water provides similar composition and poorer efficiency than 1:1 ethanol-water; also similar to two commercial grape skin extracts used as natural colorants. SN - 0960-8524 UR - https://www.unboundmedicine.com/medline/citation/17092712/Dynamic_superheated_liquid_extraction_of_anthocyanins_and_other_phenolics_from_red_grape_skins_of_winemaking_residues_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0960-8524(06)00487-1 DB - PRIME DP - Unbound Medicine ER -