Stability of anthocyanins extracted from grape skins

• Author(s): Almeida, V.; Cserhati, T.; Forgacs, E.; Matos, N.; Morais, H.; Oliveira, J.; Ramos, C.;
• Abstract: The extractability and stability of anthocyanins from the skins of Vitis vinifera were determined at different pH values. Anthocyanins were extracted using acetone, partitioned with chloroform and pre-purified by solid-phase extraction (SPE). They were analysed by RP-HPLC, and the kinetic parameters of decomposition were calculated. The total monomeric anthocyanin content was determined by spectrophotometry Anthocianins were well separated by RP-HPLC. The efficiency of extraction depended strongly on the pH of the extracting agent and on the character of the pigment to be extracted. The amount of anthocyanins decreased with increasing duration of storage, more so at elevated temperatures.
• Publication Date: Jan 2002
• Journal: Chromatographia