Adsorption Properties of Grape Phenolics to Grape Insoluble Cell Wall Materials

Anthocyanins and tannins were extracted from the skins of Cabernet Sauvignon (CS) and Muscat Bailey A (MBA) grapes. Insoluble cell wall materials (IC) were prepared from the skin, pulp, and seeds of CS and MBA. The adsorption properties of anthocyanins and tannins by IC were analyzed in a model solu...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019, Vol.25(6), pp.863-869
Main Authors: Inoue, Eri, Kobayashi, Haruka, Hoshino, Riku, Hisamoto, Masashi, Watanabe-Saito, Fumie, Okuda, Tohru
Format: Article
Language:English
Subjects:
Adsorption
anthocyanin
Anthocyanins
cell wall materials
Cell walls
Cultivars
Ethanol
grape
Grapes
insoluble cell wall materials
pH effects
Pulp
Skin
tannin
Tannins
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Summary:Anthocyanins and tannins were extracted from the skins of Cabernet Sauvignon (CS) and Muscat Bailey A (MBA) grapes. Insoluble cell wall materials (IC) were prepared from the skin, pulp, and seeds of CS and MBA. The adsorption properties of anthocyanins and tannins by IC were analyzed in a model solution.In CS, skin IC had the potential to adsorb 12% of skin total anthocyanins, and pulp and seed IC each adsorbed 4%. In MBA, skin IC had the potential to adsorb 20% of skin total anthocyanins, pulp IC, 5%, and seed IC, 3%. In both CS and MBA, skin IC also had the potential to adsorb 30% of skin tannins. In addition, pH (2.5 to5.0) and ethanol concentration (0 to 14%) affected skin tannin adsorption. Anthocyanin adsorption was maximum at pH 3.2 in CS and pH 3.0 in MBA, and minimum at pH 3.6 in CS and pH 3.4 in MBA. Tannin adsorption was maximum at pH 3.3 and minimum at pH 4.2 in both cultivars. On the other hand, both skin anthocyanin and tannin adsorption decreased with increasing ethanol concentration in both MBA and CS. These results suggest that must pH may affect the extraction and adsorption of phenolics.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.25.863