scholarly journals The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties

OENO One ◽  
2016 ◽  
Vol 50 (2) ◽  
Author(s):  
Ana B. Bautista-Ortín ◽  
Naiara Busse-Valverde ◽  
José Ignacio Fernández-Fernández ◽  
Encarnación Gómez-Plaza ◽  
Rocío Gil-Muñoz

<p style="text-align: justify;"><strong>Aims: </strong>To study the influence of the grape variety (Syrah, Monastrell and Cabernet Sauvignon) on the extraction kinetics of phenolic compounds (proanthocyanidins (PAs) and anthocyanins) during a skin maceration period of 20 days.<strong></strong></p><p style="text-align: justify;"><strong>Methods and results: </strong>Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest concentration of total PAs and the lowest percentage of skin-derived PAs. Cabernet Sauvignon must-wine obtained intermediate values for total PAs, although these compounds were more polymerized.</p><p style="text-align: justify;"><strong>Conclusion:</strong> Grape variety and extractability play a very important role in the wine PA profile. Thus, the highest values of total PAs were observed in the wines of Cabernet Sauvignon and especially Syrah.</p><p style="text-align: justify;"><strong>Significant and impact of the study: </strong>Knowledge of the kinetics of each variety during the maceration step may help manage the composition of wines in light of consumer preference.</p>

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2260
Author(s):  
Roslina Jamaludin ◽  
Dong-Shin Kim ◽  
Liza Md Salleh ◽  
Sang-Bin Lim

Noni fruits (Morinda citrifolia) are a source of phenolic bioactive compounds (scopoletin, alizarin, and rutin), which have antioxidant, antimicrobial, anticancer, and anti-inflammatory activities. In this study, subcritical water was applied to determine the extraction yields and kinetics of phenolic compounds from noni fruits. The scopoletin and alizarin yields increased with the increase in temperature from 100 to 140 °C, while that of rutin increased up to 120 °C and then decreased at 140 °C. The yields of all the compounds rapidly increased from 1 to 2 mL/min and then slightly up to 3 mL/min of water flow rate. The extraction kinetics were assessed using two mathematical models. The two-site kinetic desorption model had a better fit for all experimental conditions throughout the extraction cycle and best described the extraction kinetics of phenolic compounds from noni fruits. The diffusion coefficients of scopoletin and alizarin at 140 °C and 3 mL/min were 3.7- and 16.2-fold higher than those at 100 °C and 1 mL/min, respectively. The activation energies of alizarin were 2.9- to 8.5-fold higher than those of scopoletin at various flow rates. Thus, subcritical water could be an excellent solvent with higher extraction yields and shorter extraction times using an environmentally friendly solvent.


Author(s):  
Neha Yadav ◽  
Ajay Pal ◽  
Shiwani Mandhania ◽  
Praduman Yadav ◽  
Bharat Bhushan ◽  
...  

2021 ◽  
pp. 201-208
Author(s):  
Natalya Mikhailovna Ageeva ◽  
Vladimir Aramovich Markosov ◽  
Irina Anatol'yevna Ilyina ◽  
Aleksandr Vyacheslavovich Dergunov

Experimental data on the concentration of phenolic compounds in classical Vitis vinifera grapes and hybrid varieties growing in various soil and climatic zones of the Krasnodar Territory are presented. It has been shown that the technological stock of phenolic compounds varies widely – from 5420 to 7360 mg / dm3, depending on the grape variety and the place of its growth. Moreover, in hybrid varieties, the accumulation of the sum of polyphenols is higher than in classical ones. according to the technological stock of PS, the studied varieties can be arranged in the following row: Golubok> Krasnostop anapsky> Harmony> Alkor, Saperavi. On the example of the Cabernet-Sauvignon variety, the influence of the place of grape growth on the technological stock of polyphenols is shown: the largest amount of the phenolic compounds was in the grapes of AF Myskhako, where the highest amount of active temperatures was noted. The farms of Temryuk district obtained close results. The largest amount of resveratrol stilbene, phenolic acids, including chlorogenic, gallic acid, was found in the must of Cabernet-Sauvignon grape variety grown in AF Myskhako and AZOS ViV. The identity of the qualitative composition of the phenolic complex of all investigated grape varieties, including hybrids, has been established. In the studied grape varieties, monomers of flavonoids are represented by anthocyanins, quercetin, (+) - D-catechin, (-) - epicatechin. Among the monomeric non-flavonoids, hydroxy acids were determined, among the oligomeric polyphenols, the oligomeric procyanidins B1, B2, B3, which are condensed derivatives of catechin, were found.


Author(s):  
Michiaki Matsumoto ◽  
Shinji Uenoyama ◽  
Tadashi Hano ◽  
Makato Hirata ◽  
Shigenobu Miura

2014 ◽  
Vol 52 (5) ◽  
pp. 2797-2805 ◽  
Author(s):  
Mehmet Torun ◽  
Cuneyt Dincer ◽  
Ayhan Topuz ◽  
Hilal Sahin–Nadeem ◽  
Feramuz Ozdemir

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