1. Enzymatic extraction of total monomeric anthocyanins pigments by the pH-differential method in Ives skin grape
M. J. Montibeller, P. de L. Monteiro, A. de O. Rios and V. Manfroi 1
1 Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul , Brazil
INTRODUCTION
Total monomeric anthocyanin by the pH-differential analysis
The total monomeric anthocyanins pigment (mg/g dry grape skin) analyzed by the pH-differential method (Giusti, 2001). The parameters were plotted into the Lambert-Beer equation (equation 1) in order to calculate the concentration of the diluted sample.
ANTHOCYANINS
Extraction
Characterization
Application
C= {[(Aλ520 - Aλ700)pH1.0] – [(Aλ520 - Aλ700)pH4.5]}*D*F (equation 1)
Grape pomace
The total anthocyanin monomeric anthocyanin in the original sample was estimated on a cyanidin-3-glucoside basis. The manipulation of the samples was done under dim light and room temperature (25 °C).
MATERIAL AND METHODS
The Ives grape pomace (Vitis labrusca) were collected on January 2016 from Santa Catarina (Brazil).
RESULTS
In experimental design it was observed that the effect temperature was positive and showed the better interaction in the assay at 50°C and 1.25 %E/S
Result: mg/Kg dry grape skin (figure 1).
In the Ives wine production been used enzyme preparation Zimopec FXY, which can lead to greater exposure of bioactive compounds for the production of grape must and thus decrease the subsequent effect of enzymes on grape pomace (Li, Smith & Hossain, 2006).
Enzymatic extraction of grape skin
Figure 1 Response surface of total monomeric anthocyanin
(mg/Kg dry skin grape)
Table 1 Factors and levels in the 22 factorial design study
Factors
Levels -1 +1
Temperature (°C) 40 45 50
Enzyme preparation (%E/S)
0.25
0.75
1.25
CONCLUSIONS
The results indicated possibilities and variables in the enzymatic extraction process using different preparations. This study is part of an optimization of enzymatic extraction related to different grape pomace from Rio Grande do Sul and Santa Catarina, with intended to use as a natural dye and nutraceutical component in the food industry.
REFERENCES
Fernández, K., Vega, M., & Aspé, E.. An enzymatic extraction of proanthocyanidins from País grape seeds and skins. Food Chemistry, 168, 7–
Giusti, R.E.Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry. Unit F-2-1-F-2-13: John Wiley and Sons Inc., 2001.
ACKNOWLEDGMENT