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Thermal Stability of Anthocyanins in Grape Skin Extracts from Red Winemaking Residues

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Proceedings of the 6th Brazilian Technology Symposium (BTSym’20) (BTSym 2020)

Part of the book series: Smart Innovation, Systems and Technologies ((SIST,volume 233))

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Abstract

The stability of anthocyanins in extracts from red grape skins after applying dehydration temperatures of 40 °C and 150 °C was evaluated. Two fractions of red grape skins: unfermented fresh grape skins (F) and skins from grapes after winemaking (V) were used. Extracts of both types of grape skins were prepared, and the total content of anthocyanins (by high-resolution liquid chromatography) and antioxidant capacity and color parameters (by UV‐vis spectrophotometry) were measured. Anthocyanins in extracts from grape skins dehydrated at 40 °C (F40 and V40) were more stable, with a total content of anthocyanins of 99.86 and 63.45 mg L−1, respectively. Besides, the extracts of grape skins F40 showed the highest antioxidant capacity (AC), obtaining 100% of inhibition of the radical DPPH with 1.0 g of these skins; meanwhile, the same amount of the other grape skins showed a percentage of inhibition lower than 46.01%. According to the color analysis, the extracts F40 and V40 showed the highest values of color intensity (CI of 1.21 and 0.57, respectively), as well as the highest percentage of red color (56% and 60%, respectively). In contrast, the extracts F150 and V150 showed the highest percentage of yellow color (76% and 51%, respectively), indicating a thermal degradation of anthocyanins to their colorless forms. According to the results, a greater stability at high temperatures was obtained in the fermented grape skins, which would be related to the synthesis of the most stable anthocyanin derivatives during the fermentative process.

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Acknowledgment

This study was supported by the Universidad Privada del Norte (projects UPN- 20171003 and UPN-20191001). The authors thank the personnel from the Chemistry and Food Technology Department in the Universidad Politécnica de Madrid (Spain) for excellent technical assistance in the HPLC analysis.

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Authors and Affiliations

  1. Ingeniería Agroindustrial, Universidad Privada del Norte, Trujillo, Peru

    María Fernanda Merino-Miñano & Gladys Esmeralda Luján-Herrera

  2. Dirección de Investigación y Desarrollo, Universidad Privada del Norte, Trujillo, Peru

    Ricardo Vejarano

Authors
  1. María Fernanda Merino-Miñano
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  2. Gladys Esmeralda Luján-Herrera
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  3. Ricardo Vejarano
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Corresponding author

Correspondence to Ricardo Vejarano .

Editor information

Editors and Affiliations

  1. Faculty of Electrical and Computer Engineering, UNICAMP, Campinas, São Paulo, Brazil

    Yuzo Iano

  2. Divisão de Engenharia Eletrônica, Instituto Tecnológico de Aeronáutica, São José dos Campos, São Paulo, Brazil

    Osamu Saotome

  3. Univers. Peruana de Ciencias Aplicadas, Lima, Peru

    Guillermo Kemper

  4. PUC Campinas, Pontifícia Universidade Católica de Ca, Campinas, Brazil

    Ana Claudia Mendes de Seixas

  5. Universidade Estadual de Campinas, Campinas/SP, Brazil

    Gabriel Gomes de Oliveira

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Merino-Miñano, M.F., Luján-Herrera, G.E., Vejarano, R. (2021). Thermal Stability of Anthocyanins in Grape Skin Extracts from Red Winemaking Residues. In: Iano, Y., Saotome, O., Kemper, G., Mendes de Seixas, A.C., Gomes de Oliveira, G. (eds) Proceedings of the 6th Brazilian Technology Symposium (BTSym’20). BTSym 2020. Smart Innovation, Systems and Technologies, vol 233. Springer, Cham. https://doi.org/10.1007/978-3-030-75680-2_82

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  • DOI: https://doi.org/10.1007/978-3-030-75680-2_82

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-75679-6

  • Online ISBN: 978-3-030-75680-2

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