Stability of polyphenolic extracts from red grape skins after thermal treatments
Considering the potential of applying grape skin extract (GSE) as functional ingredients in products that must be thermally processed, the aim of this study was to evaluate the stability of individual polyphenols in grape skin extracts submitted to heating at different temperatures. Polyphenolic com...
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| Published in: | Chemical papers Vol. 73; no. 1; pp. 195 - 203 |
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| Main Authors: | , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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| Abstract | Considering the potential of applying grape skin extract (GSE) as functional ingredients in products that must be thermally processed, the aim of this study was to evaluate the stability of individual polyphenols in grape skin extracts submitted to heating at different temperatures. Polyphenolic compounds were extracted by applying 20% aqueous ethanol containing 1% acetic acid for 1 h at 50 °C on a magnetic stirrer. The obtained extract was divided into aliquots and submitted to heating at different temperatures for a various time. The content of individual phenolic compounds in all incubated extract was determined by the HPLC method. All studied compounds were very stable during heating at 40 °C. Among analyzed anthocyanins, diglucosides were more stable than corresponding monoglucosides. Gallocatechin and procyanidins B1 and B2 contents were decreased, while catechin and epicatechin contents were increased during thermal treatments. At both incubation temperature contents of caftaric and coutaric acid were decreased, while in the same time contents of caffeic and coumaric acids were raised which could be due to hydrolysis. A significant increase of gallic, protocatechuic, vanillic, and syringic acid contents was due to thermal degradation of delphinidin-3-
O
-glucoside, cyanidin-3-
O
-glucoside, peonidin-3-
O
-glucoside, and malvidin-3-
O
-glucoside, respectively.
trans
-Piceid showed high stability toward thermal treatments. |
|---|---|
| AbstractList | Considering the potential of applying grape skin extract (GSE) as functional ingredients in products that must be thermally processed, the aim of this study was to evaluate the stability of individual polyphenols in grape skin extracts submitted to heating at different temperatures. Polyphenolic compounds were extracted by applying 20% aqueous ethanol containing 1% acetic acid for 1 h at 50 °C on a magnetic stirrer. The obtained extract was divided into aliquots and submitted to heating at different temperatures for a various time. The content of individual phenolic compounds in all incubated extract was determined by the HPLC method. All studied compounds were very stable during heating at 40 °C. Among analyzed anthocyanins, diglucosides were more stable than corresponding monoglucosides. Gallocatechin and procyanidins B1 and B2 contents were decreased, while catechin and epicatechin contents were increased during thermal treatments. At both incubation temperature contents of caftaric and coutaric acid were decreased, while in the same time contents of caffeic and coumaric acids were raised which could be due to hydrolysis. A significant increase of gallic, protocatechuic, vanillic, and syringic acid contents was due to thermal degradation of delphinidin-3-
O
-glucoside, cyanidin-3-
O
-glucoside, peonidin-3-
O
-glucoside, and malvidin-3-
O
-glucoside, respectively.
trans
-Piceid showed high stability toward thermal treatments. |
| Author | Huzanić, Nera Karoglan Kontić, Jasminka Tomaz, Ivana Preiner, Darko Lesković, Matija Andabaka, Željko Ašperger, Danijela Šikuten, Iva |
| Author_xml | – sequence: 1 givenname: Ivana surname: Tomaz fullname: Tomaz, Ivana organization: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb – sequence: 2 givenname: Iva orcidid: 0000-0002-3396-1276 surname: Šikuten fullname: Šikuten, Iva organization: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb – sequence: 3 givenname: Darko surname: Preiner fullname: Preiner, Darko email: dpreiner@agr.hr organization: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Faculty of Agriculture, Centre of Excellence for Biodiversity and Molecular Plant Breeding – sequence: 4 givenname: Željko surname: Andabaka fullname: Andabaka, Željko organization: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb – sequence: 5 givenname: Nera surname: Huzanić fullname: Huzanić, Nera organization: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb – sequence: 6 givenname: Matija surname: Lesković fullname: Lesković, Matija organization: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb – sequence: 7 givenname: Jasminka surname: Karoglan Kontić fullname: Karoglan Kontić, Jasminka organization: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Faculty of Agriculture, Centre of Excellence for Biodiversity and Molecular Plant Breeding – sequence: 8 givenname: Danijela surname: Ašperger fullname: Ašperger, Danijela organization: Department of Analytical Chemistry, Faculty of Chemical Engineering and Technology, University of Zagreb |
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| Cites_doi | 10.1021/jf000791o 10.2478/s11696-013-0417-6 10.1021/jf0502698 10.1002/jlac.1991199101221 10.1007/s40242-013-2352-z 10.1007/s00217-010-1377-5 10.17344/acsi.2015.2181 10.1021/jf9706080 10.1007/s12161-015-0206-7 10.1007/s00217-005-1159-7 10.1021/jf0611419 10.1007/s00217-013-1956-3 10.1080/10942912.2012.678531 10.1002/mnfr.200700004 10.1016/S0308-8146(03)00062-1 10.1111/ics.12218 10.1016/j.foodchem.2005.11.002 10.1016/j.foodres.2012.09.020 10.1016/j.jfoodeng.2009.10.033 10.1021/acs.jafc.5b03471 10.1016/S0308-8146(00)00251-X 10.1021/jf304116s 10.1023/A:1010306103643 10.1111/j.1365-2621.1978.tb02517.x 10.1111/bph.12676 10.1111/j.1755-0238.2008.00027.x 10.1021/jf401983c 10.1021/jf0107508 10.1016/j.tifs.2009.07.004 10.3390/molecules20022190 |
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| Copyright | Institute of Chemistry, Slovak Academy of Sciences 2018 |
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| Keywords | Thermal treatments Polyphenols Stability Grape skin HPLC assay |
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| Snippet | Considering the potential of applying grape skin extract (GSE) as functional ingredients in products that must be thermally processed, the aim of this study... |
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| SubjectTerms | Biochemistry Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Industrial Chemistry/Chemical Engineering Materials Science Medicinal Chemistry Original Paper |
| Title | Stability of polyphenolic extracts from red grape skins after thermal treatments |
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