Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure

• Published in: Journal of food engineering 2009-02, Vol.90 (4), p.415-421
• Main Authors: Corrales, Margarita, García, Avelina Fernández, Butz, Peter, Tauscher, Bernhard
• Format: Article
• Language: English
• Subjects: Anthocyanins; Antioxidant activity; Biological and medical sciences; chemical composition; chemical concentration; ethanol; Extraction; Food engineering; Food industries; food processing; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Grape skins; grapes; High hydrostatic pressure; literature reviews; pressure; pressure treatment; processing residues; Temperature
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2008.07.003

The effect of different parameters such as high hydrostatic pressure (HHP) (200, 400, 600 MPa), ethanol concentration (20–100%), time (30–90 min) and temperature (20–70 °C) was studied for the optimal anthocyanin extraction from red grape skins. Extracts obtained at an ethanol concentration of 50%, at 70 °C and 600 MPa possessed the highest antioxidant capacity ( μ mol TROLOX equivalents ( TE ) g DM - 1 ) and the extraction yields were three-fold greater than control extractions. The antioxidant capacity of the extracts was not directly correlated to the highest amount of anthocyanins, which were optimal extracted with the set of conditions – 100% ethanol, 50 °C and 600 MPa – achieving extraction yields about 23% higher than under control conditions. Anthocyanin recovery under HHP was selective and increased according to the glucoside moiety linked to the flavylium nucleus; p-coumaroylglucoside anthocyanins were more favourably extracted than mono- and acetylglucosides. Therefore, a higher extraction rate was related to the higher number of methoxyl and hydroxyl groups linked to the C 3 and C 5 of the flavylium nucleus, hence extraction of malvidin > peonidin > petunidin > delphinidin > cyanidin.