UNIVERSITY OF ORADEAFACULTY OF ENVIRONMENTAL PROTECTIONDEPARTMENT OF FOOD ENGINEERING

THE INFLUENCE OF HIGH-FREQUENCY FIELD ON TOTAL ANTHOCYANIN CONTENT FROM RED WINE

Advisors:Assoc. Prof. Bandici Livia, PhD

Assoc. Prof. Vicas Simona Ioana, PhD

Student:Flonta Ioana

Innovativa Conference from 27 - 28 November 2014, ORADEA

This work was performed through the Program Partnerships inPriority Areas - PN II, developed with the support of MEN -UEFISCDI, Project No. 170/2014 “Electromagnetic Methods toImprove Wine Processes”

OBJECTIVES

1. to determine the total anthocyanin content in red wine

2. to determine the influence of the high-frequency field on the total anthocyanin content in red wine

ANTHOCYANIDINS IN RED GRAPES

In the red wines, the mainmonomeric anthocyanins are the 3-O-monoglucosides of the six freeanthocyanidins, including1. pelargonidin-3-Oglucoside2. cyanidin-3-O-glucoside ,3. delphinidin-3-O-glucoside,4. peonidin-3-O-glucoside5. petunidin-3-O-glucoside6. malvidin-3-O-glucoside

Anthocyanins are a class of flavonoid compounds and they are pigmented compounds responsible for the colour of red wine.

HEALTH BENEFITS OF ANTHOCYANINS

• protection against liver injuries

• significant reduction of blood pressure

• Improvement of eyesight

• strong antimicrobial activities

• anticancer activity

• antioxidant capacity

EXPERIMENTAL DESIGN

Red Grapes – MERLOT

Crushing

Point 1

Pressing

Point 2

Fermentation

Yeast Point 3

high-frequency field

Power: 200 WTemperature: 64-68.8 0C Time: 6 minute

DETERMINATION OF TOTAL ANTHOCYANINS CONTENT

METHOD

All samples were analyzed by pH-differential spectrometric method.

At pH 1.0 predominates the colored oxonium form while at pH4.5 predominates the colorless hemiketal form.

The anthocyans undergo reversible structural transformations with achange in pH manifested by strikingly different absorbance spectra.

A = (Aλ vis-max – A700)pH 1.0 – (Aλ vis-max – A700)pH 4.5

METHOD

DETERMINATION OF THE TOTAL ANTHOCYANINS CONTENT

Monomeric anthocyanin pigment (MAP) (mg/L) = (A × MW × DF × 1000/(ε × 1)

MW is the molecular weight

DF is the dilution factor

ε is the molar absorptivity

RESULTS

0.000

50.000

100.000

150.000

200.000

250.000

300.000

Point1 Point 1 _ MW

7.890

273.945

MA

P (

mg/

L)

0.000

100.000

200.000

300.000

400.000

500.000

600.000

Point2 Point 2_MW

248.730

548.851

MA

P (

mg/

L)

0.000

50.000

100.000

150.000

200.000

250.000

Point3 Point3_MW

89.381

232.448

MA

P (

mg/

L)

CONCLUSION

Red wine is rich in anthocyanins.

The high-frequency field applied to the red grapes increases the content of bioactive compounds in the final product, the wine.

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