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J Agric Food Chem. 2013 Feb 20;61(7):1441-8. doi: 10.1021/jf3036148. Epub 2013 Feb 11.

Adsorption/desorption characteristics and separation of anthocyanins from muscadine (Vitis rotundifolia) juice pomace by use of macroporous adsorbent resins.

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1
Food Science and Human Nutrition Department, Institute of Food and Agriculture Sciences, University of Florida, Gainesville, Florida 32611-0370, United States.

Abstract

In this study, the adsorption/desorption characteristics of anthocyanins on five Amberlite resins (FPX-66, XAD-7HP, XAD-16N, XAD-1180, and XAD-761) were evaluated. FPX-66 and XAD-16N showed the highest adsorption and desorption capacities and ratios for anthocyanins from muscadine pomace extract, while XAD-7HP had the lowest adsorption and desorption capacities and ratios. On the basis of static adsorption and desorption tests, three resins (FPX-66, XAD-16N, and XAD-1180) were selected for adsorption kinetics and isotherms. The adsorption mechanism was better explained by the pseudo-first-order kinetics for FPX-66 and XAD-16N; however, for XAD-1180, pseudo-second-order kinetics was the most suitable model. The experimental data fitted best to Langmuir isotherm model for all three resins. Dynamic testing was done on a column packed with FPX-66 resin and breakthrough volume was reached at 17 bed volumes of muscadine pomace water extract during adsorption. Three bed volumes of aqueous ethanol (70%) resulted in complete desorption. Resin adsorption resulted in a concentrated pomace extract that contained 13% (w/w) anthocyanins with no detectable sugars.

PMID:
23368425
DOI:
10.1021/jf3036148
[Indexed for MEDLINE]
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