Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents.

Autor: 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.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Oct; Vol. 194, pp. 114910. Date of Electronic Publication: 2024 Aug 11.
DOI: 10.1016/j.foodres.2024.114910
Abstrakt: 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE