Extração e caracterização de antocianinas no resíduo de uvas processadas

• Ano de defesa: 2010
• Autor(a) principal: Galli, Dirseu
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual de Maringá; Brasil; Programa de Pós-Graduação em Agronomia; UEM; Maringá, PR; Departamento de Agronomia
• Palavras-chave em Português: Vitis Labusca; Antocianinas; Caracterização; Pigmentação; Ácidos orgânicos; Viticultura; Vinho; Paraná (Estado); Brasil.; Organic acids; Characterization; Pigmentation; Paraná (State); Brazil.; Ciências Agrárias; Agronomia
• Link de acesso: http://repositorio.uem.br:8080/jspui/handle/1/1241

Colour is one of the most important attributes involving food quality. It has an enormous influence on their aesthetic value and foregrounds the acceptance of a great variety of nutrition products. Anthocyanins are natural pigments used in the food industry. Wine production produces about 20% of solid residue from the initial weight. As a subproductof processed grapes, its composition is made up of the phenolic group, especially anthocyanins. These compounds are highlighted by having antioxidant activities and anti-inflammatory and anticancer properties. Retrieval of such compounds from wine industrial residues can be a form of obtaining pigments which have a great importance within the food industry. The current research objective to quantify, charactery and carry out the stabilization of anthocyanins by organic acid. The extract, 100 g of residue of processed grapes, was mixed with 100mL of extraction solutions (70 mL ethanol 70% and 30 mL HCl 0.1%, at pH 2.0). Total anthocyanins activity was carried out using a spectrophotometer and 41.22 mg/100 g of grape mixture was analyzed after wine processing. Before the grapes were processed, 26.33 mg of anthocyanins were found in 100g of residue. Results showed that the industrial viniculture residue may be used as a source to obtain anthocyanins compounds prior to the residue being used as an organic fertilizer. Organic acids (caffeic acid, p-cumaric acid and ferulic acid) were used to test their effect within anthocyanins stability since in normal conditions the half-life of anthocyanins obtained from the residue was of 7 days. The employment of caffeic and p-cumaric acids showed an increase in half-live to 15 and 36 days respectively. However, ferulic acid failed to show any significant results. Anthocyanins were isolated with HPLC and the following anthocyanins: delfinidine-3-glucoside, cyanidin-3-glucoside, petunidine-3-glycoside, peonidine-3-glycoside, malvidine-3-glycoside were found in the processed grapes residue.