Optimization of Conditions for Anthocyanin Hydrolysis from Red Wine Using Response Surface Methodology (RSM)

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Carina Pinho (Author) Other; Armindo Melo (Author) Other; Catarina Mansilha (Author) Other; Isabel M P L V O Ferreira (Author) FFUP

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 59

Pages: 50-55

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 40 Citations

Scopus - 19 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-VVN

DOI: 10.1021/jf103839j

Abstract (EN): Optimization of conditions for anthocyanin hydrolysis from red wine was investigated using response surface methodology. The aglycon forms of the anthocyanins were quantified by high-performance liquid chromatography with diode array detection. The combined effects of three independent variables, HCI amount, heating temperature, and hydrolysis time, were studied using a 2(3) full-factorial central composite design. Anthocyanin hydrolysis yield depended mainly on the heating temperature and time of hydrolysis. HCI amount was the factor that least influenced the hydrolysis of anthocyanins. From experimental results, the maximum yield of anthocyanidins was reached with 9.8 mL of HCI (32% v/v), a heating temperature of 166.2 degrees C, and a hydrolysis time of 46.6 min. Five anthocyanidins, namely, delphinidin, cyanidin, petunidin, peonidin, and malvidin, were quantified in red wine. The reliability of the method was confirmed by recovery experiments, performed under optimal conditions. Recoveries indicated that anthocyanidins resisted the hydrolysis conditions.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6