The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Effects of Solvent and Temperature on Pressurized Liquid Extraction of Anthocyanins and Total Phenolics from Dried Red Grape Skin
Abstract
Pressurized liquid extraction (PLE) was used to extract anthocyanins from the freeze-dried skin of a highly pigmented red wine grape with six solvents at 50 degrees C, 10.1 MPa, and 3 x 5 min extraction cycles. Temperature (from 20 to 140 degrees C in 20 degrees C increments) effects on anthocyanin recovery by acidified water and acidified 60% methanol were also studied. Acidified methanol extracted the highest levels of total monoglucosides and total anthocyanins, whereas the solvent mixture (40:40:20:0.1 methanol/acetone/water HCl) extracted the highest levels of total phenolics and total acylated anthocyanins. Acidified water extracts obtained by PLE at 80-100 degrees C had the highest levels of total monoglucosides, total acylated anthocyanins, total anthocyanins, total phenolics, and ORAC values. Acidified methanol extracts obtained by PLE at 60 degrees C had the highest levels of total monoglucosides and total anthocyanins, whereas extracts obtained at 120 degrees C had the highest levels of total phenolics. High-temperature PLE (80-100 degrees C) using acidified water, an environmentally friendly solvent, was as effective as acidified 60% methanol in extracting anthocyanins from grape skins.
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Youdim, K. A., Martin, A., & Joseph, J. A. (2000) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(00)00329-4 · Cited by 312
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Ameer, K., Shahbaz, H. M., & Kwon, J. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12253 · Cited by 810
Effect of Temperatures on Polyphenols during Extraction
Antony, A., & Farid, M. (2022) · Applied Sciences · doi:10.3390/app12042107 · Cited by 654
Bitwell, C., Indra, S. S., Luke, C., & Kakoma, M. K. (2023) · Scientific African · doi:10.1016/j.sciaf.2023.e01585 · Cited by 648
Alizadeh-Sani, M., Mohammadian, E., Rhim, J.-W., & Jafari, S. M. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.08.014 · Cited by 466
Metadata
- Authors
- Ju, Z. Y., & Howard, L. R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-07-25
- Volume
- 51
- Issue
- 18
- Pages
- 5207-5213
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1989265783
- Cited by
- 388
- References
- 1
- FWCI
- 3.50
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ju, Z. Y., & Howard, L. R. (2003). Effects of Solvent and Temperature on Pressurized Liquid Extraction of Anthocyanins and Total Phenolics from Dried Red Grape Skin. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0302106
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