Journal of Food, Agriculture and Environment

Vol 11, Issue 1,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Influence of organic acids on the stability of anthocyanins extracted from residues  of grape processing 


Dirseu Galli, Edmar Clemente *

Recieved Date: 2012-09-06, Accepted Date: 2013-01-18


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. 


Copigment, grape ‘Bordeaux’, grape ‘Isabel’, caffeic acid, ferulic acid, p-coumaric acid

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Food and Health
Pages: 36-39

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