Abstract
<p style="text-align: justify;"><strong>Aim</strong>: Anthocyanins are water soluble pigments located in grape skin as well as in vine leaves. The aim of this work was to identify, and determine the anthocyanin composition in Grenache noir (<em>Vitis vinifera</em>) leaves as well as to estimate the optimum conditions leading to the highest anthocyanin extraction yield.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Five anthocyanins were identified and quantified in Grenache noir leaves by HPLC-DAD-MS. Among these anthocyanins, cyanidin-3-O-glucoside and peonidin-3-O-glucoside were the main anthocyanins, representing 43 and 38 %, respectively, while delphinidin-3-O-glucoside, petunidin-3-O-glucoside and malvidin-3-Oglucoside accounted for only 6, 5 and 8 %, respectively. To estimate the highest anthocyanin extraction yield, a multi-factorial design experiment was used to build a mathematical model. The extraction conditions tested were time, temperature and solvent composition (i. e., ethanol or SO<sub>2</sub> level in acidified water).</p><p style="text-align: justify;"><strong>Conclusion</strong>: Only the five mono-glucoside anthocyanins usually detected in grapes have been detected, identified and quantified in Grenache noir leaves. The optimum extraction conditions of these anthocyanins were obtained for acidified hydro-alcoholic solution (i. e., pH 2, 3 h, temperature ranging between 36.5 and 40 °C and an ethanol concentration ranging between 36.8 and 40 %) and for acidified water with SO<sub>2</sub> (i. e., pH 2, between 5.8 and 6 h, a temperature ranging between 38.6 and 40 °C and a concentration of 500 ppm of SO<sub>2</sub>).</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Five mono-glucoside anthocyanins were identified and quantified in Grenache noir leaves. The optimum extraction conditions for of these anthocyanins were estimated in acidified hydroalcoholic solution and in acidified water with SO<sub>2</sub>. These extraction procedures will allow further investigation of the potential use of these anthocyanins as natural pigment for food as well as for the pharmaceutical and cosmetic industry.</p>
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
