02240naa a2200313 a 450000100080000000500110000800800410001902400550006010000210011524501880013626000090032430000100033352012250034365000150156865000190158365300240160265300190162665300250164565300270167065300220169770000260171970000220174570000220176770000200178970000240180970000200183370000180185377300550187121702902024-12-11       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2024.1149102DOI1 aDECKER, B. L. A.  aUltrasound-assisted extraction of anthocyanins from grape pomace using acidified waterbassessing total monomeric anthocyanin and specific anthocyanin contents.h[electronic resource]  c2024  a11 p.  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.  aHydrolysis  aVitis Labrusca  aAnthocyanin profile  aGreen solvents  aMalvidin diglucoside  aMalvidin monoglucoside  aPulsed ultrasound1 aALVES FILHO, E. DE G.1 aSILVA, L. M. A. e1 aRIBEIRO, P. R. V.1 aBRITO, E. S. de1 aFERNANDES, F. A. N.1 aFONTELES, T. V.1 aRODRIGUES, S.  tFood Research Internationalgv. 194, 114910, 2024.