ArticleFood chemistry: X2022
Economical and eco-friendly isolation of anthocyanins from grape pomace with higher efficiency.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Article
- Controlled release of chlorine dioxide from α-cyclodextrin complexes embedded in poly(lactic acid)/poly(butylene adipate-Food chemistry: X · 2026Article
- Protection of Anthocyanins by Food Matrix During Simulated Digestion: Comparative Analysis of Whole-Açaí Powder and Extracts.Foods (Basel, Switzerland) · 2026Article
- Enhanced Extraction of Bioactive Compounds from Red Grape Pomace: Optimizing Ultrasound-Assisted Extraction with Ethanol and NaDES as Solvents.Antioxidants (Basel, Switzerland) · 2025Article
- Antioxidant and neuroprotective effects of nutriosomes and grape pomace phytochemicals in a cell model of oxidative stress and mouse model of Parkinson disease.Scientific reports · 2025Article
- Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process.Ultrasonics sonochemistry · 2025Article
- Identification of anthocyanins in deep colored berries and grains in China.Food chemistry: X · 2024Article
- Grape Pomace-Advances in Its Bioactivity, Health Benefits, and Food Applications.Foods (Basel, Switzerland) · 2024Review
- Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review.Heliyon · 2023Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Isolating anthocyanins from grape pomace, byproduct of red wine, becomes attracting for the multiple health beneficial effects of anthocyanins. Here in the ultrasound assisted anthocyanin isolation, parameters of time, ethanol concentration and pH, as well as temperature were individually optimized first. Then, surface response methodology was employed to further optimize the interactive and synergistic effect of these parameters. Optimal isolation condition was identified as the following: at the material liquid ratio of 1:15, 78.9 % of ethanol of pH 7.0 was utilized to extract at 63.8 °C for ∼48 min. Experimental yield with the optimal isolation conditions was 193.547 mg/100 g anthocyanin from grape pomace, almost twice as much as previously reported. Two more anthocyanins, delphinidin-acetylglucoside and cyanidin-coumaroylglucoside, were identified in the extract. With ethanol as the only organic solvent used, this isolation method is an economical, eco-friendly and more efficient, anthocyanin preparation method with simpler instrument setups.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.