Stability of the anthocyanins extracted from residues of the wine industry

Clemente, Edmar; Galli, Dirseu

doi:10.1590/s0101-20612011000300033

Cited by 4 publications

(3 citation statements)

References 13 publications

(12 reference statements)

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“…In wine they are responsible for the sour part of the taste. They are also essential for the color of wine by contributing to the stabilization of anthocyanins (Clemente and Galli, 2011 ). The changing patterns of those dominant organic acids i.e., malic acid, tartaric acid and citric acid, were consistent with previous reports (Deluc et al, 2007 ; Ali K. et al, 2011 ; Muñoz-Robredo et al, 2011 ; Fraige et al, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

System-Level and Granger Network Analysis of Integrated Proteomic and Metabolomic Dynamics Identifies Key Points of Grape Berry Development at the Interface of Primary and Secondary Metabolism

et al. 2017

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Grapevine is a fruit crop with worldwide economic importance. The grape berry undergoes complex biochemical changes from fruit set until ripening. This ripening process and production processes define the wine quality. Thus, a thorough understanding of berry ripening is crucial for the prediction of wine quality. For a systemic analysis of grape berry development we applied mass spectrometry based platforms to analyse the metabolome and proteome of Early Campbell at 12 stages covering major developmental phases. Primary metabolites involved in central carbon metabolism, such as sugars, organic acids and amino acids together with various bioactive secondary metabolites like flavonols, flavan-3-ols and anthocyanins were annotated and quantified. At the same time, the proteomic analysis revealed the protein dynamics of the developing grape berries. Multivariate statistical analysis of the integrated metabolomic and proteomic dataset revealed the growth trajectory and corresponding metabolites and proteins contributing most to the specific developmental process. K-means clustering analysis revealed 12 highly specific clusters of co-regulated metabolites and proteins. Granger causality network analysis allowed for the identification of time-shift correlations between metabolite-metabolite, protein- protein and protein-metabolite pairs which is especially interesting for the understanding of developmental processes. The integration of metabolite and protein dynamics with their corresponding biochemical pathways revealed an energy-linked metabolism before veraison with high abundances of amino acids and accumulation of organic acids, followed by protein and secondary metabolite synthesis. Anthocyanins were strongly accumulated after veraison whereas other flavonoids were in higher abundance at early developmental stages and decreased during the grape berry developmental processes. A comparison of the anthocyanin profile of Early Campbell to other cultivars revealed similarities to Concord grape and indicates the strong effect of genetic background on metabolic partitioning in primary and secondary metabolism.

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Section: Discussionmentioning

confidence: 99%

System-Level and Granger Network Analysis of Integrated Proteomic and Metabolomic Dynamics Identifies Key Points of Grape Berry Development at the Interface of Primary and Secondary Metabolism

et al. 2017

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“…Degradation of anthocyanins has been previously studied in wine and its residues (Bimpilas, Panagopoulou, Tsimogiannis, & Oreopoulou, 2016;Clemente & Galli, 2011Lavelli et al, 2017). The patterns of degradation involving anthocyanins are complex, but the degradation rate generally follows first-order kinetics (Amendola, De Faveri, & Spigno, 2010;Buckow, Kastell, Terefe, & Versteeg, 2010).…”

Section: Kinetics Of Total Anthocyanins Degradation Over Storage Timementioning

confidence: 99%

Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace

2019

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Red grape pomace, a wine-making by-product is rich in anthocyanins and has many applications in food and pharmaceutical industry. However, anthocyanins are unstable during processing and storage. This study aimed to investigate the stability of anthocyanins obtained by hydroalcoholic extraction (with and without sorbic acid) and colloidal gas aphrons (CGA) separation; a surfactant (TWEEN20) based separation. Anthocyanins in CGA samples showed higher stability (half-life = 55 d) than in the crude extract (half-life = 43 d) and their stability increased with the concentration of TWEEN20 in the CGA fraction (6.07-8.58 mM). The anthocyanins loss in the CGA sample (with the maximum content of surfactant, 8.58 mM) was 34.90%, comparable to that in the crude ethanolic extract with sorbic acid (EE-SA) (31.53%) and lower than in the crude extract (44%). Colour stabilisation was also observed which correlated well with the stability of individual anthocyanins in the EE and CGA samples. Malvidin-3-o-glucoside was the most stable anthocyanin over time.

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“…It was known as a functional material in human health and was used widely in medicine and food industries (Mei et al, 2014). The antioxidant activity is the most important function of anthocyanin which reduces a singlet oxygen) free radical) in the oxidation reactions of chelate metal and lipid with a wide extent of pharmacological, anti-allergenic, anti-microbial, anti-arteriogenic, anti-thombosis, anti-inflammatory properties, anticancer activity, anti-oedema properties, cardio-protection and vasodilator (Clemente and Galli, 2011). The free anthocyanins act as monomeric pigments which are unbounded to other sorts.…”

Section: Introductionmentioning

confidence: 99%

Condensation Polymerization of Anthocyanin Biomolecule and its Effect on Polymers

Ahmed¹,

Ameer²,

Hamza³

2019

J. Eng. Appl. Sci.

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This study deals with pure Iraqi red beet juice which is extracted mechanically into two states, the pure anthocyanin juice and its solid state obtained by evaporation the pure anthocyanin juice until obtained the pure solid anthocyanin. By boiling the juice at 102°C and heating the solid at 110°C both of them show dimerization product which are confirmed from the weight of liberated water and the degree of polymerization is 2 (dimer formation).The pure solid anthocyanin and dimer anthocyanin (by heating and boiling) added to biopolymers (poly vinyl alcohol, poly methyl methacrylate, starch and cellulose)and noticed that this pigment effected on the glass transition temperature, density and hardness of biopolymers.

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Stability of the anthocyanins extracted from residues of the wine industry

Cited by 4 publications

References 13 publications

System-Level and Granger Network Analysis of Integrated Proteomic and Metabolomic Dynamics Identifies Key Points of Grape Berry Development at the Interface of Primary and Secondary Metabolism

System-Level and Granger Network Analysis of Integrated Proteomic and Metabolomic Dynamics Identifies Key Points of Grape Berry Development at the Interface of Primary and Secondary Metabolism

Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace

Condensation Polymerization of Anthocyanin Biomolecule and its Effect on Polymers

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