Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

被引：496

作者：

Corrales, M. ^{[1
]}

Toepfl, S. ^{[2
]}

Butz, P. ^{[1
]}

Knorr, D. ^{[3
]}

Tauscher, B. ^{[1
]}

机构：

[1] Fed Res Ctr Nutr & Food, Inst Chem & Biol, D-76131 Karlsruhe, Germany

[2] German Inst Food Technol, D-49610 Quakenbruck, Germany

[3] Berlin Univ Technol, Dept Food Biotechnol & Food Proc Engn, D-14195 Berlin, Germany

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2008年 / 9卷 / 01期

关键词：

anthocyanins; total phenolic content; antioxidant capacity; ultrasonic; high hydrostatic pressure; pulsed electric fields;

D O I：

10.1016/j.ifset.2007.06.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Extracts from grape by-products contain bioactive substances such as anthocyanins which could be used as natural antioxidants or colourants. The effect of heat treatment at 70 degrees C combined with the effect of different emerging novel technologies such as ultrasonics (35 KHz), high hydrostatic pressure (600 MPa) (HHP) and pulsed electric fields (3 kV cm(-1)) (PEF) showed a great feasibility and selectivity for extraction purposes. After I h extraction, the total phenolic content of samples subjected to novel technologies was 50% higher than in the control samples. Therefore, the application of novel technologies increased the antioxidant activity of the extracts being the extractions carried out with PEF fourfold, with HHP three-fold and with ultrasonics two-fold higher than the control extraction. In addition, the extraction of individual anthocyanins was studied showing a selective extraction based on the glucose moieties linked to the anthocyanidins; anthocyanin monoglucosides were better extracted by PEF, whereas the acylated ones were extracted by HHP. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：85 / 91

页数：7

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