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Stability of anthocyanins extracted from grape skins |
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| Authors: | H Morais C Ramos E Forgasc T Cserháti N Matos V Almeida J Oliveira |
| Institution: | 1. Departmento de Tecnologia dos Produtos Agrários, Esta??o Agronómica Nacional, Quinta do Marquês, 2784-505, Oeiras, Portugal 2. Grupo de Disciplinas da Ecologia da Hidrosfera, Faculdade de Ciências e Technologia, Universidade Nova de Lisboa, 2825, Monfe da Caparica, Portugal 3. Department of Environmental Chemistry and Analysis/Institute of Chemistry/Chemical Research Center, Hungarian Academy of Sciences, Pusztaszeri üt 59-67, 1525, Budapes, Hungary |
| Abstract: | Summary The extractability and stability of anthocyanins from the skins ofVitis vinifera were determined at different pH values. Anthocyanins were extracted using acetone, partitioned with chloroform and pre-purified by solid-phase extraction (SPE). They were analysed by RP-HPLC, and the kinetic parameters of decomposition were calculated. The total monomeric anthocyanin content was determined by spectrophotometry. Anthocianins were well separated by RP-HPLC. The efficiency of extraction depended strongly on the pH of the extracting agent and on the character of the pigment to be extracted. The amount of anthocyanins decreased with increasing duration of storage, more so at elevated temperatures. Presented at Balaton Symposium '01 on High-Performance Separation Methods Siófok, Hungary, September 2–4, 2001. |
| Keywords: | Column liquid chromatography Degradation reactions Kinetic parameters Anthocyanins |
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