Isolation and study of a bioactive extract enriched with anthocyanin from red grape pomace (Cabernet Sauvignon)
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Kuupäev
2023
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
Grape pomace is a natural product rich in dietary fibers, polyphenols and anthocyanidins.
By their chemical composition, secondary products from grape processing are valuable raw
materials for obtaining a variety of new products. Recently, in food biotechnology, fermented and
unfermented grape pomace have undergone a deeper study of the role of additives in dry powders
or extracts. The quality and biological value of natural food products are determined by their
chemical composition and a whole complex of integral organoleptic properties that depend on this
composition. Natural anthocyanin dyes not only give color to vegetable raw materials, but also have
a well-known physiological activity, in particular, coloring and antioxidant. Purified natural dyes
have recently been increasingly used to improve the consumer properties of food products, in
biologically active additives, in pharmaceutical preparations for the treatment and prevention of
various diseases. At the same time, the composition of anthocyanins, even for the same variety of
plant raw materials, is complex and variable; it depends on climatic conditions, on the maturity of
berries, root crops, and the quality of agricultural work. Anthocyanins easily undergo a number of
transformations depending on the conditions of extraction and analysis.
The originality and novelty of the isolation and production of biologically active extracts with
antiradical properties from by-products of local wineries in ecologically safe areas of southern
Kazakhstan lies in the fact that natural environmental conditions: high temperatures and
low humidity which contribute to the formation of biologically active substances with
increased concentrations. Current research was aimed at the deep study of extracts from grape
pomace rich - anthocyanins.
Red grape pomaces of Vitis vinifera L. Cabernet Sauvignon were extracted using a solvent-based
(SE) method with concentrations of 70% v/v and solid/liquid ratios of 1:10, followed by
incubation at three different temperatures of 30 °C, 40 °C, and 50 °C for 1 h, 2 h, 3 h, and 4 h.
All solvent extracts showed higher amounts of anthocyanin pigments. The maximum yield was
obtained by using the optimal time of extraction (2 h at 50 °C), with the highest total anthocyanin
recovery obtained by means of 70% ethanol. The anti-radical and toxic effects of the obtained
extract (anthocyanin) were studied.
Kirjeldus
Received: February 6th, 2023 ; Accepted: May 7th, 2023 ; Published: July 25th, 2023 ;
Correspondence: zulya_sun@mail.ru
Märksõnad
isolation, antioxidants, anthocyanins, extract, red grape pomace, antiradical activity, articles