Grape skin extract

Typically, grape skin extract has a specific gravity of 1.13 g/mL at 20°C, a solids content of 28—32° Brix (=t3°), a pH of 3.0, and a color strength as anthocyanin of about 1.25% (as measured at 520 nm ia pH 3.0 citrate buffet). Grape skin extract is also available as spray-dried powders with color values three to four times those of the liquid. The properties and uses of grape skin extract ate similar to those of grape color extract. 

Revilla, 1. et al.. Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection, J. Chromatogr. A, 847, 83, 1999. 

Anthocyanins, grape color extract, grape skin extract E 163 Yes... 

Grape skin extract (Enocianina) GMP for beverages E163 0-2.5... 

The optimum conditions for the MS detection of anthocyanin derivatives have also been intensively studied. Grape skin extract was prepared by macerating skins with methanol-formic acid (95 5) for three days changing the extracting agent each day. The combined extracts were evaporated and diluted with water. RP-HPLC measurements were carried out in an ODS column (150 X 4.6 mm i.d. particle size 5 /an) at 30°C. The solvents were water-formic acid (90 10, v/v, A) and methanol-water-formic acid (45 45 10, v/v, B). The gradient was from 35 to 95 per cent B in 20 min to 100 per cent B in 5 min final hold... 

Grape skin extract [COLORANTS FOR FOOD, DRUGS, COSMETICS AND MEDICALDEVICES] (Vol 6) as food additive [FOOD ADDITIVES] (Vol 11)... 

Exempt colors do not have to undergo formal FDA certification requirements, hut are monitored for purity. The colorants exempt from FD C certification are annatto extract, /i-carolene, beet powder, 0-apo—8 -carntenol. canlhaxanthin. caramel, carmine, carrot oil. cochineal extract, cottonseed Hour, ferrous gluconate, fruit juices, grape skin extract, paprika, paprika oleoresin. riboflavin, saffron, titanium dioxide, turmeric, turmeric oleoresin. ultramarine blue, and vegetable juices. See also Colorants (Foods). 

The discussion above has addressed the assessment of a product s colour or perceived colour in basic terms. In the next two sections, methods to determine which coloured compounds are present in a product will be addressed. For the purpose of this chapter, the section on synthetic dyes will cover the analysis of the water-soluble dyes, or so-called coal tar dyes, and the section on natural pigments will cover the anthocyanin pigments, such as grape skin extracts, and the carotenoid-based materials, even if they are of synthetic origin. 

Young J, Dragsted L, Daneshvar B, Lauridsen S, Hansen M, Sandstrom B. 2000. The effect of grape-skin extract on oxidative status. Br J Nutr 84 505-13. 

Hudson TS, Hartle DK, Hursting SD, Nunez NP, Wang TT, Young HA, Arany P, Green JE. 2007. Inhibition of prostate cancer growth by muscadine grape skin extract and resveratrol through distinct mechanisms. Cancer Res 67 8396-8405. 

Grape skin, red wine D, C, Pt, P, M, MG, CG, DG, PG, PtG Grape skin extraction with MeOH Wine SPE with C C-18 MeOH-H20-formic acid HPLC/DAD (530 nm), NMR, HPLC/MS/MS/ APCI(—) 66... 

Packaging and Storage Store liquid Grape Skin Extract with aseptic packaging or in high-density polyethylene containers at 4° to 14°. Store powdered Grape Skin Extract in fiber drums at room temperature. 

Glycerol Esters of Condensed Castor Oil Fatty Acids, 38 Glyceryl Triacetate, 61 Graham s Salt, 55 Grape Skin Extract, 29... 

Polyphenol Analyses. Skin and seed extracts were prepared as described elsewhere (4,15). Flavonol and anthocyanin composition of grape skin extracts and wines were determined by direct reversed-phase HPLC analysis with diode array detection. The chromatographic conditions were the same as described earlier (16) but the formic acid concentration in the elution solvents was raised to 5% to improve anthocyanin resolution. Quantitations were based on peak areas, using mdvidin-3-glucoside (at 530nm) and quercetin-3-glucoside (at 360 nm) response factors, respectively, for anthocyanins and flavonols. 

---