Comparison of methods for compositional characterization of grape (Vitis vinifera L.) and apple (Malus domestica) skins

被引:87
作者
Arnous, Anis [1 ]
Meyer, Anne S. [1 ]
机构
[1] Tech Univ Denmark, Dept Chem Engn, BioProc Engn Ctr, DK-2800 Lyngby, Denmark
关键词
monosaccharides; phenolics; skin cell walls; HPAEC-PAD; HPLC-DAD; trifluoroacetic (TFA) acid;
D O I
10.1016/j.fbp.2008.03.004
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
A fundamental prerequisite for upgrading of fruit skins in press residues from juice, cider, and wine processes to food ingredients or supplements is the provision of methods for evaluation of the phenolics and cell wall carbohydrates in the materials. This study compared the monosaccharide yields obtained for different wine grape skin (Cabernet Sauvignon, Merlot, and Shiraz) and apple skin (Red Delicious (RD) and Golden Delicious (GD)) samples by trifluoroacetic (TFA) acid vs. hydrochloric (HCl) acid hydrolysis. Recovery values of monosaccharide standards after the acid treatments were also compared. TFA hydrolysis (2 M, 121 degrees C, and 2 h) resulted in higher monosaccharide yields from the fruit skin samples than HCl hydrolysis under the same conditions-after recovery value adjustments. Analyses of the phenols after extensive, sequential aqueous methanol (60%, w/w) extraction of the fruit skins confirmed that grape skins are a good source of anthocyanin pigments, notably the 3-glucosides of malvidin and cyanidin, and demonstrated that apple skins are a potential source of catechins. (C) 2008 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
引用
收藏
页码:79 / 86
页数:8
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