Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Isolation and Stability of Anthocyanin Pigments in Grape Peels

포도파괴 Anthocyanin 색소의 분리 및 안전성

  • Shim, Ki-Hwan (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Kang, Kap-Suk (Dept. of Food Processing, Pusan Junior College) ;
  • Choi, Jine-Shang (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Seo, Kwon-Il (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Moon, Ju-Seok (Dept. of Food Science and Technology, Gyeongsang National University)
  • 심기환 (경상대학교 식품공학과) ;
  • 강갑석 (부산전문대학 식품가공과) ;
  • 최진상 (경상대학교 식품공학과) ;
  • 서권일 (경상대학교 식품공학과) ;
  • 문주석 (경상대학교 식품공학과)
  • Published : 1994.04.01
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Abstract

Anthocyanins were isolated and identified from grape peels which were wasted much in Korea, and their characteristics were as follows .Isolated pigments from grape peels were 11 varieties such as 5 varieties of 3, 5-diglucoside (DG), 6 varieties of 3-monoglucoside (MG), and acylated pigment was 2 varieties of them. Malvidin was 4 varieties , petunidin , peonidin and delphinidin 2 varieties in each, and cyanidin 1 variety of 11 vareities. Malvidin -3, 5-diglucoside and peonidin -3, 5-diglucoside of anthocyanins were above 48% in total anthocyanins content of 114.99mg/g in dried skins. Breakdown of anthocyanins was higher become intimate neutral pH, but stable to stroage period for 7-days. Hyperchromic effects were showed when sugars were added in pigment extract of grape peels, the highest value was glucose and the next ordor was fructose and sucrose. Breakdown velosity of anthocyanins was higher when ascorbic acid was added, but its velocity was reduced in anaerobic state . Absorption degree by organic acid treatment was higher than control, and anthocyanins were stable to storage period for 7 days.

Keywords

References

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