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Kinetic Modeling of Anthocyanin Extraction from Grape Marc
- Sant’Anna, Voltaire, Marczak, Ligia Damasceno Ferreira, Tessaro, Isabel Cristina
- Food and bioprocess technology 2013 v.6 no.12 pp. 3473-3480
- activation energy, anthocyanins, ethanol, grape pomace, models, temperature, thermal degradation
- In the present work, kinetic studies of extraction of anthocyanins from grape marc were conducted in order to statistically evaluate several models presented in the literature. Based on a full 22 factorial design, extraction was performed using 50 mL of ethanol, at a concentration of 50 %, per gram of dry marc. Extraction was evaluated up to 120 min in the temperature range of 60-25 °C. A pseudo-first-order model provided the best description of extraction of anthocyanins. Yield and rate of extraction increased with increasing processing temperature, varying from 0.906 to 0.476 mg cyanidin 3-glucoside per gram of dry marc and from 0.157 to 0.034 min-1, respectively, in the temperature range. Results show that the highest yield of extraction happens after 15 min at 60 °C (activation energy of 29.5 kJ mol-1), and that after 120 min, thermal degradation has started. ©Springer Science+Business Media New York 2012.