Extraction of anthocyanins from grape pomace by using supercritical carbon dioxide


PAZIR F. , Kocak E., Turan F., OVA G.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume:
  • Publication Date: 2020
  • Doi Number: 10.1111/jfpp.14950
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION

Abstract

Red grape pomace contains many secondary metabolites including anthocyanins and phenolic acids which significantly contribute to its antioxidant capacity. Herein, anthocyanins were extracted from grape pomace by using supercritical carbon dioxide. Ethyl alcohol was used as cosolvent. The temperature and pressure were kept constant during the extraction (95 degrees C and 100 bar). The total extraction time was 180 min. The total monomeric anthocyanin content (TMAC) and total antioxidant capacity (TAC) were analyzed by taking samples from the extract at the 30th, 60th, 90th, 120th, 150th, and 180th min. The TMAC of grape pomace is 1,932.1 mg/kg dry matter. The TMAC and TAC values at each time intervals were calculated to be 579.2, 406.1, 123.7, 52.8, 38.5, and 16.4 mg/kg dry matter and 177.3, 171.1, 90.6, 44.7, 19.6, and 10.0 mg Trolox/100 g dry matter, respectively. The extractable TMAC and TAC values gradually decreased with time. The cumulative total anthocyanin content and antioxidant capacity increased with time.