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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Alimentos e Territórios. |
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Data corrente: |
10/12/2024 |
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Data da última atualização: |
11/12/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DECKER, B. L. A.; ALVES FILHO, E. DE G.; SILVA, L. M. A. e; RIBEIRO, P. R. V.; BRITO, E. S. de; FERNANDES, F. A. N.; FONTELES, T. V.; RODRIGUES, S. |
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Afiliação: |
BETINA LOUISE ANGIOLETTI DECKER, UNIVERSIDADE FEDERAL DO CEARÁ; ELENILSON DE GODOY ALVES FILHO, UNIVERSIDADE FEDERAL DO CEARÁ; LORENA MARA ALEXANDRE E SILVA, CNPAT; PAULO RICELI VASCONCELOS RIBEIRO, CNPAT; EDY SOUSA DE BRITO, CNAT; FABIANO ANDRÉ NARCISO FERNANDES, UNIVERSIDADE FEDERAL DO CEARÁ; THATYANE VIDAL FONTELES, UNIVERSIDADE FEDERAL DO CEARÁ; SUELI RODRIGUES, UNIVERSIDADE FEDERAL DO CEARÁ. |
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Título: |
Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: assessing total monomeric anthocyanin and specific anthocyanin contents. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Research International, v. 194, 114910, 2024. |
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Páginas: |
11 p. |
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DOI: |
https://doi.org/10.1016/j.foodres.2024.114910 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to optimize the ultrasound-assisted extraction (UAE) of anthocyanins from oven-dried and freeze-dried Vitis labrusca grape pomace, using acidified water as the solvent. The effects of power density (8.3–16.7 W/mL), pulse interval (0–2 s), and extraction time (1–5 min) on both total and specific anthocyanins were investigated. The findings suggested that acidified water can be a viable alternative to conventional solvents and that oven drying was an effective method for drying the pomace. Using response surface methodology, the study identified power density and extraction time as key factors influencing total anthocyanin content, with extracts reaching contents up to 2.56 mg/g. The analysis using LC-MS identified 14 anthocyanins, while NMR quantified 3 and malvidin diglucoside was generally the most abundant. However, higher power and longer extraction times were found to reduce its content while increasing malvidin monoglucoside content, suggesting ultrasound-induced anthocyanin hydrolysis. In conclusion, this study presents a sustainable method for extracting anthocyanins using acidified water, contributing to the valorization of Vitis labrusca grape pomace for industrial use. |
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Palavras-Chave: |
Anthocyanin profile; Green solvents; Malvidin diglucoside; Malvidin monoglucoside; Pulsed ultrasound. |
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Thesagro: |
Vitis Labrusca. |
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Thesaurus Nal: |
Hydrolysis. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 02240naa a2200313 a 4500
001 2170290
005 2024-12-11
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2024.114910$2DOI
100 1 $aDECKER, B. L. A.
245 $aUltrasound-assisted extraction of anthocyanins from grape pomace using acidified water$bassessing total monomeric anthocyanin and specific anthocyanin contents.$h[electronic resource]
260 $c2024
300 $a11 p.
520 $aThis study aimed to optimize the ultrasound-assisted extraction (UAE) of anthocyanins from oven-dried and freeze-dried Vitis labrusca grape pomace, using acidified water as the solvent. The effects of power density (8.3–16.7 W/mL), pulse interval (0–2 s), and extraction time (1–5 min) on both total and specific anthocyanins were investigated. The findings suggested that acidified water can be a viable alternative to conventional solvents and that oven drying was an effective method for drying the pomace. Using response surface methodology, the study identified power density and extraction time as key factors influencing total anthocyanin content, with extracts reaching contents up to 2.56 mg/g. The analysis using LC-MS identified 14 anthocyanins, while NMR quantified 3 and malvidin diglucoside was generally the most abundant. However, higher power and longer extraction times were found to reduce its content while increasing malvidin monoglucoside content, suggesting ultrasound-induced anthocyanin hydrolysis. In conclusion, this study presents a sustainable method for extracting anthocyanins using acidified water, contributing to the valorization of Vitis labrusca grape pomace for industrial use.
650 $aHydrolysis
650 $aVitis Labrusca
653 $aAnthocyanin profile
653 $aGreen solvents
653 $aMalvidin diglucoside
653 $aMalvidin monoglucoside
653 $aPulsed ultrasound
700 1 $aALVES FILHO, E. DE G.
700 1 $aSILVA, L. M. A. e
700 1 $aRIBEIRO, P. R. V.
700 1 $aBRITO, E. S. de
700 1 $aFERNANDES, F. A. N.
700 1 $aFONTELES, T. V.
700 1 $aRODRIGUES, S.
773 $tFood Research International$gv. 194, 114910, 2024.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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| Registros recuperados : 7 | |
| 7. |  | ARAÚJO, V. L. de; SALIBA, E. de O. S.; GONÇALVES, L. C.; RODRIGUES, J. A. S.; OLIVEIRA, L. O. F. de; ANDRADE, M. G. M. G. de. Degradabilidade in situ da matéria seca das silagens de seis híbridos de sorgo. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 45., 2008, Lavras. Biotecnologia e sustentabilidade: anais dos resumos. Brasília, DF: Sociedade Brasileira de Zootecnia, 2008.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 7 | |
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