Thermal stability of anthocyanins in grape skin extracts from red winemaking residues

Descripción del Articulo

El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.
Detalles Bibliográficos
Autores: Merino-Miñano, María Fernanda, Luján-Herrera, Gladys Esmeralda, Vejarano, Ricardo
Formato: objeto de conferencia
Fecha de Publicación:2021
Institución:Universidad Privada del Norte
Repositorio:UPN-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.upn.edu.pe:11537/27170
Enlace del recurso:https://hdl.handle.net/11537/27170
https://doi.org/10.1007/978-3-030-75680-2_82
Nivel de acceso:acceso abierto
Materia:Antioxidantes
Residuos
Uvas
Vinos
https://purl.org/pe-repo/ocde/ford#2.11.00
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dc.title.es_PE.fl_str_mv Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
title Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
spellingShingle Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
Merino-Miñano, María Fernanda
Antioxidantes
Residuos
Uvas
Vinos
https://purl.org/pe-repo/ocde/ford#2.11.00
title_short Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
title_full Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
title_fullStr Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
title_full_unstemmed Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
title_sort Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
author Merino-Miñano, María Fernanda
author_facet Merino-Miñano, María Fernanda
Luján-Herrera, Gladys Esmeralda
Vejarano, Ricardo
author_role author
author2 Luján-Herrera, Gladys Esmeralda
Vejarano, Ricardo
author2_role author
author
dc.contributor.author.fl_str_mv Merino-Miñano, María Fernanda
Luján-Herrera, Gladys Esmeralda
Vejarano, Ricardo
dc.subject.es_PE.fl_str_mv Antioxidantes
Residuos
Uvas
Vinos
topic Antioxidantes
Residuos
Uvas
Vinos
https://purl.org/pe-repo/ocde/ford#2.11.00
dc.subject.ocde.es_PE.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.00
description El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2021-07-12T23:58:23Z
dc.date.available.none.fl_str_mv 2021-07-12T23:58:23Z
dc.date.issued.fl_str_mv 2021-06-15
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/conferenceObject
format conferenceObject
dc.identifier.citation.es_PE.fl_str_mv Merina, M., Luján, G., & Vejarano, R. (2021). Thermal stability of anthocyanins in grape skin extracts from red winemaking residues. Proceedings of the 6th Brazilian Technology Symposium. Smart Innovation, Systems and Technologies, 233(81), 740-749. https://doi.org/10.1007/978-3-030-75680-2_82
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/11537/27170
dc.identifier.journal.es_PE.fl_str_mv Proceedings of the 6th Brazilian Technology Symposium
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1007/978-3-030-75680-2_82
identifier_str_mv Merina, M., Luján, G., & Vejarano, R. (2021). Thermal stability of anthocyanins in grape skin extracts from red winemaking residues. Proceedings of the 6th Brazilian Technology Symposium. Smart Innovation, Systems and Technologies, 233(81), 740-749. https://doi.org/10.1007/978-3-030-75680-2_82
Proceedings of the 6th Brazilian Technology Symposium
url https://hdl.handle.net/11537/27170
https://doi.org/10.1007/978-3-030-75680-2_82
dc.language.iso.es_PE.fl_str_mv eng
language eng
dc.rights.es_PE.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.*.fl_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
dc.rights.uri.*.fl_str_mv https://creativecommons.org/licenses/by-nc-sa/3.0/us/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
https://creativecommons.org/licenses/by-nc-sa/3.0/us/
dc.format.es_PE.fl_str_mv application/pdf
dc.publisher.es_PE.fl_str_mv Springer
dc.publisher.country.es_PE.fl_str_mv CH
dc.source.es_PE.fl_str_mv Universidad Privada del Norte
Repositorio Institucional - UPN
dc.source.none.fl_str_mv reponame:UPN-Institucional
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instname_str Universidad Privada del Norte
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spelling Merino-Miñano, María FernandaLuján-Herrera, Gladys EsmeraldaVejarano, Ricardo2021-07-12T23:58:23Z2021-07-12T23:58:23Z2021-06-15Merina, M., Luján, G., & Vejarano, R. (2021). Thermal stability of anthocyanins in grape skin extracts from red winemaking residues. Proceedings of the 6th Brazilian Technology Symposium. Smart Innovation, Systems and Technologies, 233(81), 740-749. https://doi.org/10.1007/978-3-030-75680-2_82https://hdl.handle.net/11537/27170Proceedings of the 6th Brazilian Technology Symposiumhttps://doi.org/10.1007/978-3-030-75680-2_82El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.ABSTRACT The stability of anthocyanins in extracts from red grape skins after applying dehydration temperatures of 40 °C and 150 °C was evaluated. Two fractions of red grape skins: unfermented fresh grape skins (F) and skins from grapes after winemaking (V) were used. Extracts of both types of grape skins were prepared, and the total content of anthocyanins (by high-resolution liquid chromatography) and antioxidant capacity and color parameters (by UV‐vis spectrophotometry) were measured. Anthocyanins in extracts from grape skins dehydrated at 40 °C (F40 and V40) were more stable, with a total content of anthocyanins of 99.86 and 63.45 mg L−1, respectively. Besides, the extracts of grape skins F40 showed the highest antioxidant capacity (AC), obtaining 100% of inhibition of the radical DPPH with 1.0 g of these skins; meanwhile, the same amount of the other grape skins showed a percentage of inhibition lower than 46.01%. According to the color analysis, the extracts F40 and V40 showed the highest values of color intensity (CI of 1.21 and 0.57, respectively), as well as the highest percentage of red color (56% and 60%, respectively). In contrast, the extracts F150 and V150 showed the highest percentage of yellow color (76% and 51%, respectively), indicating a thermal degradation of anthocyanins to their colorless forms. According to the results, a greater stability at high temperatures was obtained in the fermented grape skins, which would be related to the synthesis of the most stable anthocyanin derivatives during the fermentative process.Trujillo San Isidroapplication/pdfengSpringerCHinfo:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 3.0 Estados Unidos de Américahttps://creativecommons.org/licenses/by-nc-sa/3.0/us/Universidad Privada del NorteRepositorio Institucional - UPNreponame:UPN-Institucionalinstname:Universidad Privada del Norteinstacron:UPNAntioxidantesResiduosUvasVinoshttps://purl.org/pe-repo/ocde/ford#2.11.00Thermal stability of anthocyanins in grape skin extracts from red winemaking residuesinfo:eu-repo/semantics/conferenceObjectCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81037https://repositorio.upn.edu.pe/bitstream/11537/27170/1/license_rdf80294ba9ff4c5b4f07812ee200fbc42fMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.upn.edu.pe/bitstream/11537/27170/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5211537/27170oai:repositorio.upn.edu.pe:11537/271702021-07-12 18:58:28.878Repositorio Institucional UPNjordan.rivero@upn.edu.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Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
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