Identification of acetic acid as an acylating agent of anthocyanin pigments in grapes

Anderson, Daniel W.; Gueffroy, Donald E.; Webb, A. Dinsmoor; Kepner, Richard E.

doi:10.1016/s0031-9422(00)85279-6

Cited by 48 publications

(33 citation statements)

References 11 publications

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“…The results obtained suggest that the presence of hydrochloric acid in the extraction solvent originates the partial hydrolysis of acetylated anthocyanins, as it was reported previously by Anderson et al (1970), Van Sumere et al (1985), and Van Wyk and Winter (1994. Data on the relative content of the seven anthocyanins analyzed by HPLC in the extracts obtained in the different experiments, expressed as area percentages and summarized in Tables 8 and 9, would make this question clear.…”

Section: Resultssupporting

confidence: 73%

Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red Grapes

Revilla

Ryan

Martı́n-Ortega

1998

J. Agric. Food Chem.

204

118

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Several procedures for the extraction of grape anthocyanins, based on different methods described in the literature, have been assayed. Results have shown that the use of solvents containing up to 1% of 12 N hydrochloric acid for the extraction of grape anthocyanins resulted in the partial hydrolysis of malvidin 3-O-acetylglucoside, leading to important changes in the relative content of anthocyanins in those extracts, despite their higher efficiency in extracting total anthocyans in some cases. Nevertheless, the use of different neutral solvents resulted in a similar relative content of anthocyanins in the extracts, and some of them could be as efficient in extracting total anthocyanins as other procedures that used an acid solvent for extraction. These data suggest that the use of solvents containing up to 1% of 12 N hydrochloric acid in the extraction of anthocyanins from grapes or from any other plant material containing acetylated anthocyanins should be avoided, especially if the work is related with any type of taxonomic studies.

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Section: Resultssupporting

confidence: 73%

Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red Grapes

Revilla

Ryan

Martı́n-Ortega

1998

J. Agric. Food Chem.

204

118

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“…In any case, the lowest yields obtained were those based on extracting mixtures at pH 2. Some authors (Anderson, Gueffroy, Webb, & Kepner, 1970) have reported that an excess of mineral acid can lead to hydrolysis of anthocyanins acetates during extraction, however acidic solvent are more efficient in extracting anthocyanins in comparison to neutral ones (Revilla et al, 1998).…”

Section: Resultsmentioning

confidence: 99%

Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.)

Montes

Vicario

Raymundo

et al. 2005

Food Research International

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“…A total of 21 anthocyanins were previously isolated and purified from three grape cultivars referring to the chromatographic procedure of Anderson et al (1970) and Hrazdina (1970): 3,5-diglucosides of malvidin, petunidin, delphinidin, and peonidin, 3,5-diglucosides acylated with p-coumaric acid of malvidin, and peonidin, 3-monoglucoside of malvidin, petunidin, delphinidin, peonidin, and cyanidin, and 3-monoglucoside acylated with p-coumaric acid of malvidin, petunidin, delphinidin, and peonidin in 'Rubired'; 3,5-diglucosides of cyanidin, 3,5-diglucosides acylated with p-coumaric acid of petunidin, delphinidin, and cyanidin, and 3-monoglucoside acylated with p-coumaric acid of cyanidin in 'Campbell Early'; and 3-monoglucoside acylated with acetic acid of malvidin in 'Shiraz'.…”

Section: Methodsmentioning

confidence: 99%

A Rapid Determination Method for Anthocyanin Profiling in Grape Genetic Resources

Shiraishi¹,

Yamada²,

Mitani³

et al. 2007

J. Japan. Soc. Hort. Sci.

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A rapid determination method has been developed to elucidate the anthocyanin profiles in grape genetic resources. It consists of crude extraction of skin anthocyanins with 50% aqueous acetic acid and analysis of reversed-phase HPLC with a visible spectrum detector. A total of 21 anthocyanins could be rapidly identified without the need for multi-step extraction and equipment such as diode array spectroscopy and/or mass spectrometry. Analysis of 17 colored cultivars exhibited diversified anthocyanin profiles in the levels of hydroxylation, methylation, glycosidation, and acylation of aglycones, suggesting that significant inter-and intraspecific variations exist in grape genetic resources. The anthocyanin profiles for a grape cultivar from the same location appeared to be quite similar between vines or years.

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Identification of acetic acid as an acylating agent of anthocyanin pigments in grapes

Cited by 48 publications

References 11 publications

Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red Grapes

Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red Grapes

Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.)

A Rapid Determination Method for Anthocyanin Profiling in Grape Genetic Resources

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