, Volume 19, Issue 4, pp 1047-1053
Date: 31 Aug 2010

Optimization on anthocyanins extraction from wine grape skins using orthogonal test design

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Abstract

To optimize the extraction of anthocyanins from grape skins, orthogonal test with 4 factors and 3 levels was designed and the analysis of extracts was conducted using high performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The results showed that the optimal extraction for obtaining the highest amounts of anthocyanins was carried out by formic acid/methanol solvent (5/95, v/v), with ultrasonication for 10 min, extraction temperature at 25°C, and extraction time for 1.5 hr. The precision and accuracy of this method were established. This work will provide a basis for further study involving in anthocyanins of grape berries.