Journal
FOOD CHEMISTRY
Volume 124, Issue 3, Pages 1238-1243Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.07.053
Keywords
Anthocyanins; Grapes; Microwave assisted extraction
Funding
- Consejeria de Innovacion, Ciencia y Empresa de la Junta de Andalucia [FQM-01282/2005]
- INIA [RTA2008-00014]
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A new method for the analysis of anthocyanins in grapes based on a systematic study of the extractability of eleven anthocyanins from grapes has been developed. Microwave assisted extraction was applied as a prior stage to the chromatographic determination of anthocyanins in the extracts. The stability of anthocyanins under the extraction conditions was checked using a standardised extract from grape skins. Temperatures from 50 degrees C up to 50 degrees C were evaluated. A fractional factorial experimental design was developed to analyse the influence on the extraction process of six different extraction variables: solvent (mixtures of methanol and water), stirring, extraction temperature, extraction time, microwave power and extraction volume. The extraction solvent was the most important variable for the recovery of most anthocyanins from grapes. Finally, the influence of the extraction time was also studied. With this new method, anthocyanins can be extracted from grapes in 5 min, using 100 degrees C as extraction temperature and 40% methanol in water as the extraction solvent. Repeatability and reproducibility were also checked, the resulting RSDs (n = 9) were lower than 7% for glucosides, the main components, and lower than 9% for the acyl derivatives, the compounds found in the lowest concentrations. (C) 2010 Elsevier Ltd. All rights reserved.
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