Anthocyanins are regarded as the most important phenolic compound due to their antioxidant potential, being the most important phenolic compounds used as natural colorant in food industry. In this work, grape (varieties ‘Bordeaux’ and ‘Isabel’) residues from wine industry were used for anthocyanin extraction and organic acids were applied in order to study their effect on anthocyanin stability. Separation of anthocyanin fractions was made by HPLC. Among the samples, there was balance period of 10 min. The eluent flow must be 1 ml min-1 and the wavelength used was 525 and 530 nm. In the grape residues (mixture has 20% Bordeaux and 80% Isabel), the minimum concentration of anthocyanins was 43.2 mg/100 g and the maximum concentration was 51.1 mg/100 g. The main anthocyanins found were delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, peonidin 3-glucoside and malvidin 3-glucoside. The organic acids that better influenced the stability of anthocyanins were p-coumaric and caffeic acids.
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 36-39. Publisher: WFL.
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