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Extraction of anthocyanins from Syrah grape (Vitis vinifera L.) pomace using pressurized liquids assisted by ultrasound

Grant number: 17/11307-0
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2017
Effective date (End): July 31, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Julian Martínez
Grantee:Renata Gonçalves Broco e Silva
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


The use of agro-industrial wastes is an attractive alternative to mitigate environmental problems and is also a source of bioactive compounds with high added value for food, cosmetic and pharmaceutical industries. Among these compounds we can mention the polyphenols, especially anthocyanins, which are found in significant quantities in the residue of grapes resulting from the process of winemaking. Pressurized liquid extraction (PLE) is a clean technology able to extract valuable compounds from plant matrices that, when combined with ultrasound, shows itself an appropriate technique to reduce the extraction times. In this context, the objective of this work is to obtain extracts with high concentrations of anthocyanins from the residue of grapes using PLE assisted by ultrasound. In the PLE assisted by ultrasound ultrasonic intensities of 250, 400, 550 and 700 W/cm2 will be used. The best extraction condition will be defined based on global yield (X0) and monomeric anthocyanin content. The total phenolic content and antioxidant capacity will also be evaluated in all extracts. The results will be evaluated by analysis of variance (ANOVA), in which the differences at the level of 5% will be analyzed by Tukey test. The experimental tests will be carried out using the software Minitab® (Release 16.1.0, Minitab Inc.). All results obtained by chemical analyses will be expressed as their mean ± standard deviation. (AU)

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