Stability of Anthocyanins from Red Grape Skins under Pressurized Liquid Extraction and Ultrasound-Assisted Extraction Conditions

Molecules

Ali Liazid¹  Gerardo F. Barbero¹  Latifa Azaroual²  Miguel Palma¹  Carmelo G. Barroso¹ 

[1]Department of Analytical Chemistry, University of Cadiz, Puerto Real 11510, Spain

[2] E-Mails:

[3]Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan 93000, Morocco

[4] E-Mail:

关键词: anthocyanins;    stability;    pressurized liquid extraction;    ultrasound-assisted extraction;    red grape skin;   

DOI  :  10.3390/molecules191221034

来源: mdpi

【 摘 要 】

The stability of anthocyanins from grape skins after applying different extraction techniques has been determined. The following compounds, previously extracted from real samples, were assessed: delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, peonidin 3-glucoside, malvidin 3-glucoside, peonidin 3-acetylglucoside, malvidin 3-acetylglucoside, malvidin 3-caffeoylglucoside, petunidin 3-p-coumaroylglucoside and malvidin 3-p-coumaroylglucoside (trans). The techniques used were ultrasound-assisted extraction and pressurized liquid extraction. In ultrasound-assisted extraction, temperatures up to 75 °C can be applied without degradation of the aforementioned compounds. In pressurized liquid extraction the anthocyanins were found to be stable up to 100 °C. The relative stabilities of both the glycosidic and acylated forms were evaluated. Acylated derivatives were more stable than non-acylated forms. The differences between the two groups of compounds became more marked on working at higher temperatures and on using extraction techniques with higher levels of oxygen in the extraction media.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.