Bibliographic citations
Paredes, H., (2018). Cuantificación de antocianinas por el método de pH diferencial del fruto de la uva Isabella (Vitis labrusca) procedente del distrito de San Antonio de Cumbaza [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3125
Paredes, H., Cuantificación de antocianinas por el método de pH diferencial del fruto de la uva Isabella (Vitis labrusca) procedente del distrito de San Antonio de Cumbaza [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2018. http://hdl.handle.net/11458/3125
@misc{renati/1055770,
title = "Cuantificación de antocianinas por el método de pH diferencial del fruto de la uva Isabella (Vitis labrusca) procedente del distrito de San Antonio de Cumbaza",
author = "Paredes Tuanama, Hanower Smith",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2018"
}
Anthocyanins are the compounds responsible for the red color in grapes. Knowing their composition and content, provides useful information to understand their color, the variation of color in their different extraction studies, viable uses such as natural dyes, and nutraceutical properties. The objective of the following work was to determine the content of anthocyanins by the differential pH method, in the pulp of the Isabella grape (Vitis labrusca), fresh and minimally processed. In this method, the anthocyanin pigments are subjected to reversible structural transformations by a change in the pH result in the medium, in a dramatic change in the absorption spectra (The predominant forms of color oxonium at a pH of 1.0 and the colorless form hemiacetal at pH 4.5). The pH-differential method is based on this reaction, and allows a fast and accurate measurement of anthocyanins, even in the presence of degraded polymerized pigments and other interfering compounds. The results in the determination and quantification of anthocyanins for the Isabellas grape (Vistis labrusca) yielded lower values than those reported in the literature Arce et al. (2016), 57.40 mg/g grape juice for species similar to the grape studied. Two extraction samples (liquefied and extracted) were evaluated at three temperatures (35, 40 and 45 ° C) and three times (10, 20 and 30s). The extraction method by liquefied with a treatment of 40 ° C and a time of 30 minutes was obtained greater extraction of anthocyanins than by the extraction method. The pulp of the isabella grape (Vitis labrusca), presented 12.20 ± 0.16 soluble solids (° Brix), 3.15 ± 0.12 pH, 1.17 ± 0.03 titratable acidity (mg of tartaric acid / 100 ml of pulp). The best method of extraction of anthocyanins was the liquefied, using a temperature of 40 ° C for of 30 seconds, using this method we obtained 23.19 mg / 100g of anthocyanins from the Isabella grape pulp.
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