Journal
FOOD TECHNOLOGY AND BIOTECHNOLOGY
Volume 55, Issue 3, Pages 429-437Publisher
FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY
DOI: 10.17113/ftb.55.03.17.5200
Keywords
anthocyanins; grape skin; HPLC; ionic liquids; proanthocyanidins
Funding
- University of Zagreb [0582261-7002223]
Ask authors/readers for more resources
In this study, eight diff erent types of imidazolium-based ionic liquids (ILs) were applied as new solvents in the extraction of fl avonoids from grape skin, and compared to the conventional organic solvent extraction that was not reported earlier. The structure of anions, cations and concentration of ILs signifi cantly aff ected extraction yields. The highest mass fractions of proanthocyanidins and anthocyanins were obtained with 2.5 mol/ L of 1-butyl-3-methylimidazolium bromide [C(4)mim][Br] and 2.5 mol/L of 1-ethyl-3-methylimidazolium bromide [C(2)mim][Br], respectively. The studied ILs provided an excellent preliminary result in the extraction of anthocyanins. Signifi cantly higher mass fractions of total and all free anthocyanins were extracted with 2.5 mol/L of [C(2)mim][Br] and 2.5 mol/L of 1-methylimidazolium hydrogen sulfate [mim][HSO4] than with conventional solvent with the exception of anthocyanin-3-O-acetylmonoglucosides in the latt er. On the other hand, 2.5 mol/L of [C(4)mim][Br] and 2.5 mol/L of 1-(4-sulfobutyl)-3-methylimidazolium hydrogen sulfate [sC(4)mim][HSO4] showed signifi cantly higher selectivity towards anthocyanin-3-O-acetylmonoglucosides and anthocyanin-3-(6-O-p-coumaroyl) monoglucosides.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available