Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds
- 30 April 2009
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 57 (11), 4988-4994
- https://doi.org/10.1021/jf9001439
Abstract
Important functional components from Campbell Early grape seed were extracted by ultrasound-assisted extraction (UAE) technology. The experiments were carried out according to a five level, three variable central composite rotatable design (CCRD). The best possible combinations of ethanol concentration, extraction temperature, and extraction time with the application of ultrasound were obtained for the maximum extraction of phenolic compounds, antioxidant activities, and anthocyanins from grape seed by using response surface methodology (RSM). Process variables had significant effect on the extraction of functional components with extraction time being highly significant for the extraction of phenolics and antioxidants. The optimal conditions obtained by RSM for UAE from grape seed include 53.15% ethanol, 56.03 °C temperature, and 29.03 min time for the maximum total phenolic compounds (5.44 mg GAE/100 mL); 53.06% ethanol, 60.65 °C temperature, and 30.58 min time for the maximum antioxidant activity (12.31 mg/mL); and 52.35% ethanol, 55.13 °C temperature, and 29.49 min time for the maximum total anthocyanins (2.28 mg/mL). Under the above-mentioned conditions, the experimental total phenolics were 5.41 mg GAE/100 mL, antioxidant activity was 12.28 mg/mL, and total anthocyanins were 2.29 mg/mL of the grape seed extract, which is well matched with the predicted values.This publication has 27 references indexed in Scilit:
- Phenolic compounds and antioxidant capacities of bayberry juicesFood Chemistry, 2009
- Chemical studies of anthocyanins: A reviewFood Chemistry, 2009
- Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat branFood Chemistry, 2008
- Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol releaseTrends in Food Science & Technology, 2006
- Recent advances in extraction of nutraceuticals from plantsTrends in Food Science & Technology, 2006
- Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenolsJournal of Food Composition and Analysis, 2006
- Solvent extraction study of antioxidants from Balm (Melissa officinalis L.) leavesFood Chemistry, 2003
- Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red GrapesJournal of Agricultural and Food Chemistry, 1998
- Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera)Journal of Agricultural and Food Chemistry, 1997
- Optimisation of methods for the determination of total and red-free glycosyl glucose in black grape berries of Vitis viniferaAustralian Journal of Grape and Wine Research, 1996