Optimization of Conditions for Anthocyanin Hydrolysis from Red Wine Using Response Surface Methodology (RSM)

Pinho, C.; Melo, Armindo; Mansilha, Catarina; Ferreira, Isabel M. P. L. V. O.

doi:10.1021/jf103839j

Cited by 59 publications

(45 citation statements)

References 18 publications

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“…Anthocyanins were hydrolyzed into anthocyanidins under acidic and high-temperature conditions according to a previously reported procedure (Pinho et al, 2011). Approximately 1 g of ground sample was mixed with 10 mL of 6 M HCl and 40 mL of methanol.…”

Section: Hydrolyzation Of Anthocyaninsmentioning

confidence: 99%

Unraveling the Mechanism Underlying the Glycosylation and Methylation of Anthocyanins in Peach

et al. 2014

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Modification of anthocyanin plays an important role in increasing its stability in plants. Here, six anthocyanins were identified in peach (Prunus persica), and their structural diversity is attributed to glycosylation and methylation. Interestingly, peach is quite similar to the wild species Prunus ferganensis but differs from both Prunus davidiana and Prunus kansueasis in terms of anthocyanin composition in flowers. This indicates that peach is probably domesticated from P. ferganensis. Subsequently, genes responsible for both methylation and glycosylation of anthocyanins were identified, and their spatiotemporal expression results in different patterns of anthocyanin accumulation in flowers, leaves, and fruits. Two tandem-duplicated genes encoding flavonoid 3-O-glycosyltransferase (F3GT) in peach, PpUGT78A1 and PpUGT78A2, showed different activity toward anthocyanin, providing an example of divergent evolution of F3GT genes in plants. Two genes encoding anthocyanin O-methyltransferase (AOMT), PpAOMT1 and PpAOMT2, are expressed in leaves and flowers, but only PpAOMT2 is responsible for the O-methylation of anthocyanins at the 39 position in peach. In addition, our study reveals a novel branch of UGT78 genes in plants that lack the highly conserved intron 2 of the UGT gene family, with a great variation of the amino acid residue at position 22 of the plant secondary product glycosyltransferase box. Our results not only provide insights into the mechanisms underlying anthocyanin glycosylation and methylation in peach but will also aid in future attempts to manipulate flavonoid biosynthesis in peach as well as in other plants.

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Section: Hydrolyzation Of Anthocyaninsmentioning

confidence: 99%

Unraveling the Mechanism Underlying the Glycosylation and Methylation of Anthocyanins in Peach

et al. 2014

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“…In order to optimize fermentation conditions of skimmed goat milk fermentation temperature (A), the strain ratio (B), and inoculum size (C), response surface methodology (RSM) which has been demonstrated to allow evaluation of the effects of multiple parameters on response variables (Pinho et al, 2011)was used. Among them, the strain ratio is about (BB: LC:(LB: ST)), L.bulgaricus and S.thermophilus are used as basic culture medium.…”

Section: Experimental Design and Results Of Box-behnkenmentioning

confidence: 99%

Response Surface Methodology for Optimizing Fermentation Conditions of Goat Yogurt with Bifidobacterium bifidum and Lactobacillus casei

Chen

Bao

Shu³

et al. 2016

Emir. J. Food Agric

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“…This effect could also be observed in the optimization of the acid hydrolysis of soybean isoflavones 27 and of red wine anthocyanin. 28 …”

Section: Optimization Of Acid Hydrolysis By Rsmmentioning

confidence: 99%

Optimization of Acid Hydrolysis of Myricetin-3-O-rhamnoside Using Response Surface Methodology

Tolosa¹,

Rogez²,

Silva³

et al. 2018

J. Braz. Chem. Soc.

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This study aimed to optimize the acid hydrolysis of glycosylated flavonols, to apply the optimum conditions for hydrolyzing Inga edulis extract (IEE), rich in glycosylated flavonols, and evaluating its impact on the antioxidant capacity. To evaluate the influence of three independent variables on the aglycone obtained after the reaction, the response surface methodology was applied using myricetin-3-O-rhamnoside (M3R) as a pure compound. The phenolic compound profile and antioxidant capacity were determined by high-performance liquid chromatography (HPLC) and the Trolox-equivalent antioxidant capacity (TEAC) assay, respectively. The maximum content of the aglycone myricetin (81.15%) occurred with 2.5 M HCl at 75 °C for 60 min. Under these conditions, the IEE produced the aglycones myricetin, quercetin and cyanidin. The TEAC values of the M3R samples and IEE before and after acid hydrolysis did not show significant differences (p > 0.05). These results suggest that the hydrolytic process is effective to produce aglycone flavonoids from leaf extracts of I. edulis, and probably for other plant extracts rich in M3R.

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Optimization of Conditions for Anthocyanin Hydrolysis from Red Wine Using Response Surface Methodology (RSM)

Cited by 59 publications

References 18 publications

Unraveling the Mechanism Underlying the Glycosylation and Methylation of Anthocyanins in Peach

Unraveling the Mechanism Underlying the Glycosylation and Methylation of Anthocyanins in Peach

Response Surface Methodology for Optimizing Fermentation Conditions of Goat Yogurt with Bifidobacterium bifidum and Lactobacillus casei

Optimization of Acid Hydrolysis of Myricetin-3-O-rhamnoside Using Response Surface Methodology

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