Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium

Natural deep eutectic solvents as beneficial extractants for enhancement of plant extracts bioactivity

“…The anthocyanin profile obtained for the NADESs was in good agreement with previous studies carried out on grape skin from Plavac mali cultivar, comprising five anthocyanin-3-O-monoglucosides (delphinidin, cyanidin, petunidin, peonidin and malvidin) and their three major acylated derivatives (malvidin-3-O-acetylmonoglucosides, peonidin and malvidin -3-(6-O-p-coumaroyl)monoglucosides) ( Curko et al, 2014). In general, the pattern observed among different NADESs concerning individual anthocyanins was very similar to that of total anthocyanins.…”

“…Also, conventional extractions involve the use of large amounts of solvents, such as hydrocarbons, alcohols and chloro-alkanes, since the majority of phenolic compounds are not soluble in water (Ignat, Volf, & Popa, 2011). In some cases, such as an extraction of grape skin and seed proanthocyanidins, two steps extractions using first acetone/ water followed by methanol/water are usually used ( Curko et al, 2014). In addition, special attention should be paid to the choice of solvent in order to prevent target molecule degradation (Ignat et al, 2011;Revilla, Ryan, & Martín-Ortega, 1998).…”

Transfer of tannin characteristics from grape skins or seeds to wine-like solutions and their impact on potential astringency

“…Five grams of the obtained seed and skin powder was extracted with acetone/water (80:20, v/v) and with methanol/water (60:40, v/v) using the Thermo Scientific Dionex ASE 350 Accelerated Solvent Extractor with automatic pressure control at 25 C, as described by Curko et al (2014). All extracts were combined and evaporated under reduced pressure at 30 C to remove organic solvents; the residue was dissolved in water and lyophilised to obtain native tannin extracts.…”

“…While from skins are extracted mainly polymers, responsible for high level of astringency, from seeds only the monomers and oligomers seemed to be transferred to wine (Sun et al 1998). Anyway, also monomers may elicit astringent sensations (Peleg, Gacon, Schlich, & Noble, 1999;Curko et al, 2014).…”

Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids

“…For instance, methanol, ethanol, acetone, water and their combinations are commonly used in extraction of proanthocyanidins from various plant materials (10). In addition, the two-step procedure using aqueous acetone followed by aqueous methanol represents the most common procedure used in the ex-traction of overall grape proanthocyanidins (2,3,6), since methanol has been shown to have great extraction efficiency towards fl avan-3-ol monomers and oligomers (11), and acetone towards polymers. On the other hand, due to the stability of red fl avylium cation in highly acidic media (12), the extraction of anthocyanins is commonly performed with slightly acidifi ed organic solvents (10), namely methanol or ethanol, which are found to be more eff ective than water (13).…”