cjfs special issue 26-39-42 hohnova (1)

8/9/2019 CJFS Special Issue 26-39-42 Hohnova (1)

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S42

Vol. 26, Special Issue: S39S42 Czech J. Food Sci.

Corresponding author:

Ing. B H, stav analytick chemie, Akademie vd R, v.v.i.,Veve 97, 602 00 Brno, esk republikatel.: + 420 532 290 177, fax: + 420 541 212113, e-mail: [email protected]

able 1. Amount of 3-monoglucosides anthocyanins (mg/g) in 1 g Alibernet grape skin obtained by PFE in comparisonwith Soxhlet extraction

Extraction Solvent emperature (C) Dpd3glc Cyd3glc Ptd3glc Pnd3glc Mvd3glc

PFE

methanol

40 90.5 11.9 73.3 145 244

60 33.3 2.28 24.9 53.9 98.4

80 26.2 0.89 20.6 44.4 87.6

100 31.6 1.83 24.1 48.3 90.9

120 25.3 0.73 20.4 45.5 84.9

ethanol

40 9.11 0.44 10.4 23.0 46.4

60 13.2 0.71 12.4 27.2 60.1

80 15.4 0.78 13.9 28.3 63.3

100 11.9 0.48 10.8 19.3 48.6

120 10.2 0.52 11.3 20.0 49.1

Soxhletmethanol 64.7 13.0 0.50 12.1 20.5 43.4

ethanol 78.3 6.91 0.38 7.54 19.7 31.3

Dpd3glc = delphidin-3-glucoside, Cyd3glc = cyanidine-3-glucoside, Ptd3glc = petunidin-3-glucoside, Pnd3glc = peonidine-

3-glucoside, Mvd3glc = malvidin-3-glucoside

46 mg/g to 244 mg/g which is much higher than theliterature values of the varieties CabernetSauvignon(0.380.78 mg/g), Arkansas (1221 mg/g), and Mer-lot (0.4851.137 mg/g) grape skins extracted bydifferent extraction procedures with acidified or

neutral solvents, PFE using acidified 60% metha-nol, and maceration with acidified 50% methanol,respectively (R et al.1998; M et al.1999; J & H 2003). hese results indicatethat the variety Alibernet grape skin can be used foranthocyanins and colour enhancement of food.

CONCLUSION

PFE in static mode was utilised for the extrac-tion of monoglucoside anthocyanins from theAlibernet grape skin. It was shown that the solvent

type, higher temperature, and higher pressuresignificantly affect the recovery of anthocyanins.Moreover, the time required for the extractionof anthocyanins from the grape skin was only15 minutes. PFE could be a very efficient andpowerful tool in the food industry for the extrac-tion of grape anthocyanins.

References

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J Z.Y., H L.R. (2003): Effects of solvent andtemperature on pressurized liquid extraction of an-

thocyanins and total phenolics from dried red grapeskin. Journal of Agricultural and Food Chemistry, 51:

52075213.M G., F L., D P., G B.,

E B. (1999): Anthocyanins, phenolics, and colorof Cabernet Franc, Merlot, and Pinot Noir wines from

British Columbia. Journal of Agricultural and FoodChemistry, 47: 40094017.

N M., S F. (2004): Extraction and analysisof phenolics in food. Journal of Chromatography A,

1054: 95111.R E., R J.M., M-O G. (1998):

Comparison of several procedures used for extraction ofanthocyanins from red grapes. Journal of Agricultural

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cjfs special issue 26-39-42 hohnova (1)

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