Optimization of conditions for anthocyanin hydrolysis from red wine using response surface methodology (RSM)

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 1, 2011, Pages 50-55

  Pinho, Carina ^a   Melo, Armindo ^a   Mansilha, Catarina ^b,c   Ferreira, Isabel M P ^a  

^a Rua do Campo Alegre s n   (Portugal)

^b NATIONAL INSTITUTE OF HEALTH   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Anthocyanidins; hydrolysis; optimization; red wine; response surface methodology

Indexed keywords

CHLORINE COMPOUNDS; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; OPTIMIZATION; SURFACE PROPERTIES; WINE;

ANTHOCYANIDINS; CENTRAL COMPOSITE DESIGNS; HEATING TEMPERATURES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH DIODE ARRAY DETECTION; HYDROLYSIS CONDITIONS; INDEPENDENT VARIABLES; RED WINE; RESPONSE SURFACE METHODOLOGY;

ANTHOCYANINS;

EID: 78651102070     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103839j     Document Type: Article

References (19)

1. Ghafoor, K.; Choi, Y. H.; Jean, J. Y.; Jo, I. H. Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds J. Agric. Food Chem. 2009, 57, 4988-4994
2. Zhang, Z.; Kou, X.; Fugal, K.; McLaughlin, J. Comparison of HPLC methods for determination of anthocyanins and anthocyanidins in bilberry extracts J. Agric. Food Chem. 2004, 52, 688-691
3. Nyman, N. A.; Kumpulainen, J. T. Determination of anthocyanidins in berries and red wine by high-performance liquid chromatography J. Agric. Food Chem. 2001, 49, 4183-4187
4. Dao, L. T.; Takeoka, G. R.; Edwards, R. H.; Berrios, J. J. Improved method for the stabilization of anthocyanidins J. Agric. Food Chem. 1998, 46, 3564-3569
5. Takeoka, G. R.; Dao, L. T.; Full, G. H.; Wong, R. Y.; Harden, L. A.; Edwards, R. H.; Berrios, J. J. Characterization of black bean (Phaseolus vulgaris L.) anthocyanins J. Agric. Food Chem. 1997, 45, 3395-3400
6. Merken, H. M.; Merken, C. D.; Beecher, G. R. Kinetics method for the quantitation of anthocyanidins, flavonols and flavones in foods J. Agric. Food Chem. 2001, 49, 2727-2732
7. Burdulis, D.; Janulis, V.; Milašius, A.; Jakštas, V.; Ivanauskas, L. Method development for determination of anthocyanidin content in bilberry (Vaccinium myrtillus L) fruits J. Liq. Chromatogr. Relat. Technol. 2008, 31, 850-864
8. Queiroz, F.; Oliveira, C.; Pinho, O.; Ferreira, I. M. P. L. V. O. Degradation of anthocyanins and anthocyanidins in blueberry jams/stuffed fish J. Agric. Food Chem. 2009, 57, 10712-10717
9. Oliveira, C.; Amaro, L. F; Pinho, O.; Ferreira, I. M. P. L. V. O. Cooked blueberries: anthocyanin and anthocyanidin degradation and their radical-scavenging activity J. Agric. Food Chem. 2010, 58, 9006-9012
10. Marĉo, P. H.; Poppi, R. J. Procedimentos analíticos para Identificaĉão de antocianinas presentes em extractos naturais Quim. Nova 2008, 31, 1218-1223
11. Fan, G.; Han, Y.; Gu, Z.; Gu, F. Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture LWT 2008, 41, 1412-1416
12. Leardi, R. Experimental design in chemistry: a tutorial Anal. Chim. Acta 2009, 652, 161-172
13. Ferreira, S. L. C.; Bruns, R. E.; Silva, E. G. P.; Santos, W. N. L.; Quintella, C. M.; David, J. M.; Andrade, J. B.; Breitkreitz, M. C.; Jardim, I. C. S. F.; Neto, B. B. Statistical designs and response surface techniques for the optimization of chromatographic systems J. Cromatogr., A 2007, 1158, 2-14
14. Fan, G.; Han, Y.; Gu, Z.; Chen, D. Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM) LWT 2008, 41, 155-160
15. Le Man, H.; Behera, S. K.; Park, H. S. Optimization of operational parameters for ethanol production from Korean food waste leachate Int. J. Environ. Sci. Technol. 2010, 7, 157-164
16. Sahu, J. N.; Acharya, J.; Meikap, B. C. Response surface modeling and optimization of chromium(VI) removal from aqueous solution using tamarind wood activated carbon in batch process J. Hazard. Mater. 2009, 172, 818-825
17. Montgomery, D. C. Design and Analysis of Experiments, 5th ed.; Wiley: New York, 2000.
18. Chauhan, B.; Gupta, R. Application of statistical experimental design for optimization of alkaline protease production from Bacillus sp RGR-14 Process Biochem. 2004, 39, 2115-2122
19. Escarpa, A.; Gonzales, M. C. An overview of analytical chemistry of phenolic compounds in foods Crit. Rev. Anal. Chem. 2001, 31, 57-139