Extraction, Purification and Comparative Analysis of Anthocyanin from Grapes (Vitis labrusca)

ABOUT AUTHOR
Ms. Jeba Kezi J and *Dr. V. Judia Harriet Sumathy
Postgraduate & Research Department of Biotechnology, Women’s Christian College, Chennai–600006, India

Abstract
Grapes are small round or oval berries that feature semi-translucent flesh encased by a smooth skin. Some contain edible seeds while others are seedless. Like blueberries, grapes are often covered by a protective, whitish bloom. Grapes that are eaten as it is or used in a recipe are called table grapes and as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit). Grapes are antimutagenic, antineoplastic and reduce human low-density lipoprotein (LDL). The high demand for grape products is due to the associated health benefits for consumers and this has motivated research for formulating ways to improve its quality and health effects. Grape peel and seeds are rich sources of functional components such as phenolics and anthocyanins which have antioxidant and radical scavenging activities. Grape is the single most abundant fruit harvested in the world from which a natural color is commercially obtained. Grapes are highly pigmented with Anthocyanins, a pool of colorants responsible for the purple, violet, blue, magenta, red and orange color of many fruits, vegetables and flowers. The present study was conducted to extract, purify and apply anthocyanin pigment of  Vitis labrusca in food.
Keywords:Grapes, Berries, Anthocyanins, Vitis labrusca and Health Benefits.