Abstract
Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because of its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production of food colorant from grape pomace (variety of okuzgozu) under different extraction conditions, thus utilising waste of wine production. The dried grape pomace was extracted at 3 various temperatures, 4 different periods and 5 different solvent ratios. 12 different anthocyanins, the free radical scavenging activity, total phenolic content and total monomeric anthocyanin of the extracts were determined and values of the samples ranged between 5.2-676.1 (mg/kg), 1.99-3.65 (IC50 mg/mL), 83.68-1598.57 (mg gallic acid/100 g) and 730.7-1850.3 (mg/100 g as mv-3-glc equivalents), respectively. The most suitable temperature, time and solvent ratio for the highest extraction of anthocyanins were obtained at 50 °C and 50:50, 180 min, respectively.
Highlights
Grape (Vitis vinifera), the world’s largest fruit crop, has been appreciated for their rich content of phenolic compounds such as gallic acid, catechin, resveratrol and anthocyanins (Xu et al, 2010)
Anthocyanins contain a variety of phenolic hydroxyl groups linked to ring structures and provide antioxidant activity due to different substituents which can reduce the effect of free radicals before damage occurance (Farhadi et al, 2016; Porgalı & Büyüktuncel, 2012)
Öküzgözü grape pomace (GP) was selected for the extraction of anthocyanins because of it is the most used grape variety in winemaking process in Çal, Denizli region
Summary
Grape (Vitis vinifera), the world’s largest fruit crop, has been appreciated for their rich content of phenolic compounds such as gallic acid, catechin, resveratrol and anthocyanins (Xu et al, 2010). It was notified that seven millions tons of press residues globally occur following the wine production. The main pigments responsible for the color of grapes and wines are anthocyanins that provide bright red color of foods and constitute one of the most important groups of plant pigments. Vitis vinifera varieties have 15 different anthocyanins. Anthocyanins contain a variety of phenolic hydroxyl groups linked to ring structures and provide antioxidant activity due to different substituents which can reduce the effect of free radicals before damage occurance (Farhadi et al, 2016; Porgalı & Büyüktuncel, 2012)
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