Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin.
Pressurized liquid extraction (PLE) was used to extract anthocyanins from the freeze-dried skin of a highly pigmented red wine grape with six solvents at 50 degrees C, 10.1 MPa, and 3 x 5 min extraction cycles. Temperature (from 20 to 140 degrees C in 20 degrees C increments) effects on anthocyanin recovery by acidified water and acidified 60% methanol were also studied. Acidified methanol extracted the highest levels of total monoglucosides and total anthocyanins, whereas the solvent mixture (40:40:20:0.1 methanol/acetone/water HCl) extracted the highest levels of total phenolics and total acylated anthocyanins. Acidified water extracts obtained by PLE at 80-100 degrees C had the highest levels of total monoglucosides, total acylated anthocyanins, total anthocyanins, total phenolics, and ORAC values. Acidified methanol extracts obtained by PLE at 60 degrees C had the highest levels of total monoglucosides and total anthocyanins, whereas extracts obtained at 120 degrees C had the highest levels of total phenolics. High-temperature PLE (80-100 degrees C) using acidified water, an environmentally friendly solvent, was as effective as acidified 60% methanol in extracting anthocyanins from grape skins.
Ju
Zhi Yong
ZY
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, USA.
Howard
Luke R
LR
D000872:Anthocyanins / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D000432:Methanol; D010636:Phenols / Q000302:isolation & purification*; D011312:Pressure; D012997:Solvents; D013696:Temperature; D027843:Vitis / Q000737:chemistry*
D000872:Anthocyanins; D010636:Phenols; D012997:Solvents; D000432:Methanol