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Studies on the Extractibility of Anthocyanin from Grape Skin

Geresh, M. and Pon Kumaresh, P. and Veerappan, K. (2007) Studies on the Extractibility of Anthocyanin from Grape Skin. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Anthocyanins were extracted from dried grape (var. Bangalore blue) skin powder (DGSP) by oven drying at 70OC for 24 hrs. The final moisture content of the DGSP was 18% (on dry basis). Extraction of anthocyanins from the powder was done calorimetrically by central composite rotatable design (CCRD) with four independent variables such as pH (3-5), temperature (20-60°C), incubation time (6-18hrs) and pectinase enzyme concentration (0.1-0.3%) were designed by CCRD which resulted in 30 experimental design combinations. The OD and total anthocyanin content (TAN) of the extracts were measured by the calorimetric method. The results were analyzed by ANOVA and regression coefficients were determined. A second order polynomial equation was fitted. A high value of R2 (0.757) indicated the goodness of model fitting. Further analysis of data and simultaneous optimization of independent variables was also done using desirability function analysis (DFA) with TAN as a response variable. The results indicated that a TAN value of 406mg/100g sample was predicted when the independent variables pH, temperature, enzyme concentration, incubation time were 4.4, 20oC, 0.3%, 14 hrs respectively. The validation of the results was carried out by confirmatory analysis which indicated that the predicted and the observed values did not differ significantly (p<0.05).
Uncontrolled Keywords: Anthocyanins dried grape grape skin extraction
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/623

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