Abstract:
The anthocyanidins are the red, violet and blue colorants that are
found in the vegetal materials together with the flavones, flavonoids, tannins,
etc. The anthocyanidins, d\besides the fact that they represent a source of
natural colorants, have also been a subject of research due to their
oenological, antibacterial and anti-neoplastic properties. This paper
demonstrates the testing of two extracting methods: the discontinuous method
with the variants with and without stirring and the Soxhlet continuous
method. The efficiency of the extracting methods was considered taking into
account the time of extraction and the concentration of anthocyanidins of the
vegetal extracts. As vegetal raw materials there were used the grape peels of
Vitis vinifera belonging to the varieties of Cabernet Sauvignon, Merlot,
Babeasca neagra and Feteasca neagra The extracting process in the
discontinuous system without stirring was proven to be the best for the
achievement of the anthocyanidins vegetal extracts because they are
performed at a temperature of only 30C and do not favor the processes of
oxidation of the active substances due to the lack of stirring of the extracting
system. Among the tested vegetal materials it was noticed the richest in
anthocyanidins are the peels of the varieties Cabernet and Merlot through
the no stirring discontinuous method, that is 2520,61 mg/L and 1703,63
mg/L. In the case of the extracting processes in continuos method that used
the peels of grapes of the varieties Babeasca neagra, Merlot and Feteasca
neagra, the concentrations of anthocyanidins of the obtained extracts were
63% smaller than in the case of the anthocyanidins extract from the peels of
Babeasca neagra, with 38% smaller than in the peels of Merlot and with 45%
than in the case of the extract from the peels of Feteasca neagra.
