Abstract
Anthocyanins of Macedonian grape pomace from three varieties “Pinot noir”, “Merlot” and “Vranec” were isolated by high speed countercurrent chromatography. After purification of the fractions by means of preparative high performance liquid chromatography the structures of isolated pigments were elucidated by electrospray ionization multiple mass spectrometry (ESI-MSn) and nuclear magnetic resonance (NMR) spectroscopy. The major anthocyanin malvidin-3-glucoside and the minor pigments delphinidin-3-glucoside, cyaniding-3-glucoside, petunidin-3-glucoside, and malvidin-3-p-coumarоyl-glucoside were isolated. The “Color activity concept” was applied and visual detection thresholds of isolated anthocyanins were determined. The results of the “color activity value” of the isolated pigments and their detection thresholds were in good agreement with the color shade of the different varieties of red grape pomace.
Highlights
Anthocyanins are natural pigments responsible for orange, pink, red, violet and blue colours in the flowers and fruits of many plants which are using as colorants in food and beverages industry
1.0 g of anthocyanin extract from each variety of grape pomace was injected in high speed countercurrent chromatography (HSCCC) system
The study described the isolation of high valuable natural pigments from grape pomace
Summary
Anthocyanins are natural pigments responsible for orange, pink, red, violet and blue colours in the flowers and fruits of many plants which are using as colorants in food and beverages industry. Anthocyanins (of the Greek anthos=flower and kianos=blue) are under huge investigation due to the growing interest of substitution the potential cancerogenic synthetic colors which are still using in food industry [1]. The role of natural pigments in the coloring of different plants is under current investigations of many studies [2]. The structure of anthocyanins and their properties as colorants in plants were subject of investigations of Brouillard et al [3]. Radical scavenger activity of anthocyanins and their glycols were studied in the work of Khknen and Heinonen [4]
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