Citas bibligráficas
Muñoz, E., (2019). Utilización de un pre tratamiento enzimático en la extracción de antocianinas a partir de orujos de Uvina [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4026
Muñoz, E., Utilización de un pre tratamiento enzimático en la extracción de antocianinas a partir de orujos de Uvina [Tesis]. : Universidad Nacional Agraria La Molina; 2019. https://hdl.handle.net/20.500.12996/4026
@misc{renati/243012,
title = "Utilización de un pre tratamiento enzimático en la extracción de antocianinas a partir de orujos de Uvina",
author = "Muñoz Jimenez, Estefanía Carolina",
publisher = "Universidad Nacional Agraria La Molina",
year = "2019"
}
Grape pomace is an agro-industrial waste potential source of anthocyanins, known for their coloring properties and high antioxidant activity. The use of enzymes in the extraction of anthocyanins from these residues represents an alternative to conventional methods, in order to increase efficiency and as a response to the need for more ecological extraction technologies. The main objective of the present work was to determine the effect of using an enzyme preparation (polygalacturonase activity, pectin-lyase, cellulase, hemicellulase and protease) in the pre-treatment for the extraction of anthocyanins from grape pomace (Vitis aestivalis-cinerea x Vitis vinifera). The parameters enzyme concentration (10 - 40 mg/ L), temperature (25 - 40 °C) and time (1 - 2 h) were evaluated during the enzymatic pre - treatment by means of a factorial design 23. The influence of these parameters on the amount of extracted monomeric anthocyanins, colour intensity and percentage of polymeric color was studied. It was concluded that the best working conditions were 10 mg/L of enzymes, at 40 ºC and for 1 hour. The kinetics of extraction were evaluated and it was defined that the pseudo first order equation described the process adequately (r2 = 0.97), the equilibrium concentration (C∞) of the extract was 88.21 mg Mvd/L and the constant extraction rate (k) was 0.034 min-1. In addition, it was determined that for a stage of extraction after the enzymatic pre-treatment, the hydroalcoholic solvent with which the greatest quantity of anthocyanins was obtained was a 25 per cent (v/v) ethanol solution within 1 hour, compared to the amount obtained with water and 50 per cent ethanol. Finally, it was verified that, during the first hour, the amount of anthocyanins obtained in the pre-treatment enzymatic, using the parameters defined in the present study, was 12 per cent higher than the amount with a conventional extraction with 50 per cent ethanol; while during the second hour the amount obtained with both methods was statistically similar.
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