Optimization of Extraction Parameters of Anthocyanin Compounds and Antioxidant Properties from Red Grape (Băbească neagră) Peels (original) (raw)
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The current work concerns the optimization process of phenolic compounds solid liquid extraction from grape byproducts at high temperatures and short incubation times. The effect of five experimental parameters (solidliquid ratio, particle size, time, temperature and solvent mixture) mostly believed to affect the extraction process was undertaken. A first response surface methodology experimental design was used to optimize the solid-liquid ratio and milling time parameters. A second design was used for the optimization of the quantitative and qualitative parameters. The quantitative parameters studied are: total phenolic compounds, flavonoid content, total monomeric anthocyanin composition and tannin concentration. The qualitative parameters analyzed are: antiradical activity and antioxidant capacity. The second design was based on the use of time, temperature and solvent mixture as optimization parameters. The assays were first conducted separately revealing the best experimental conditions for the maximization of each response variable alone. A simultaneous response surface methodology of all the responses taken together was then conducted, showing the optimal extraction conditions to be: 93 minutes at 94?C and in 66% ethanol/water solvent. The maximal response values obtained for each parameter are: Total Phenolic Compounds yield (5.5 g GAE/100g DM), Flavonoid Content (5.4 g GAE/100g DM), Total Monomeric Anthocyanin yield (70.3 mg/100g DM), Tannin Concentration (12.3 g/L), Antiradical Activity (67.3%) and Total Antioxidant Capacity (393 mgAAE/L). All of the optimal values were acquired at 3 mL/g solid-liquid ratio and 6.8 min milling time. The obtained extracts could be used as natural bioactive compounds in several industrial applications.
Molecules, 2014
The stability of anthocyanins from grape skins after applying different extraction techniques has been determined. The following compounds, previously extracted from real samples, were assessed: delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, peonidin 3-glucoside, malvidin 3-glucoside, peonidin 3-acetylglucoside, malvidin 3-acetylglucoside, malvidin 3-caffeoylglucoside, petunidin 3-p-coumaroylglucoside and malvidin 3-p-coumaroylglucoside (trans). The techniques used were ultrasound-assisted extraction and pressurized liquid extraction. In ultrasound-assisted extraction, temperatures up to 75 °C can be applied without degradation of the aforementioned compounds. In pressurized liquid extraction the anthocyanins were found to be stable up to 100 °C. The relative stabilities of both the glycosidic and acylated forms were evaluated. Acylated derivatives were more stable than non-acylated forms. The differences between the two groups of compounds became more marked on working at higher temperatures and on using extraction techniques with higher levels of oxygen in the extraction media.
Journal of Food Measurement and Characterization, 2019
The extraction of phenolic compounds with antioxidant activity (AA) of winemaking by-products using response surface methodology and fractional factorial design was investigated. The effects of grape pomace from wine (GWP) and juice production (GJP), temperature, solvent type and time on the extraction of total phenolic compounds (TPC) and AA were evaluated. The TPC and AA varied from 17.91 to 35.10 mg (GAE) g −1 (gallic acid equivalent) and from 65.12 to 149.27 µmol Trolox g −1 of pomace, respectively. For both by-products the optimization suggest that solvent acetone at 60 °C was the best condition. However, the best time for GJP and GWP were 15 min and 45 min, respectively. Gallic acid was the major phenolic compound identified by liquid chromatography in the GJP, followed by coumaric acid, ferulic acid, transresveratrol and caffeic acid. The content of anthocyanins for GWP and GJP varied from 640 to 780 mg cyanidin g −1. The responses of the factorial design showed that the GJP had the highest content of TPC and AA when compared to the GWP. Despite superiority of the GJP, these finding supporting the utilization of both grape pomace in food industry due to their high amount of bioactive compounds.
Journal of Agricultural and Food Chemistry, 2007
Optimization of polyphenol extraction from grape skin, seed, and pulp was performed on Vitis vinifera L. cv. Pinot Noir, by response surface methodology using a Doehlert design. An acidified mixture of acetone/water/methanol was the best solvent for simultaneous extraction of major polyphenol groups from all berry parts, while optimum extraction times and solid-to-liquid ratios varied according to the part. The determined composition from the model agreed with independent experimental results. Analysis of the three Champagne grape varieties showed that proanthocyanidins were the major phenolic compounds in each part (60-93%). The total berry proanthocyanidin content was highest in Pinot Meunier (11 g kg-1) and lowest in Chardonnay (5 g kg-1), but Pinot Meunier pulp contained lower amounts of proanthocyanidins and phenolic acids (210 and 127 mg kg-1 berry, respectively) than that of the other two varieties. The berry anthocyanin content was equivalent in both Pinot Noir and Pinot Meunier (632 and 602 mg kg-1 , respectively).
Anthocyanins are water soluble pigments mainly located in grape skin; however, these phenolic compounds are also located in vine leaves. The aim of this work was to identify, quantify and determine for the first time the anthocyanin composition in Grenache noir (Vitis vinifera) leaves. Methods and results: Five anthocyanins were identified and quantified in Grenache noir leaves by HPLC-UV-MS. Of these, cyanidin-3-Oglucoside and peonidin-3-O-glucoside were the main anthocyanins and represented 44 and 37%, respectively, while delphinidin-3-O-glucoside, petunidin-3-O-glucoside and malvidin-3-O-glucoside accounted for only 6, 5 and 8%, respectively. A multi-factorial design experiment was used to build a mathematical model to estimate the best extraction condition (highest anthocyanin extraction yield from leaf extract) for both SO 2 and ethanol in the aqueous extraction solvent. For SO 2 , the optimal extraction parameters were an extraction time ranging between 5.77 and 6 h, a temperature ranging between 20 and 23.7°C and a concentration of 500 ppm of SO 2 in the aqueous extraction solvent. Using the hydro-alcoholic extraction solvent, the optimal extraction parameters were an extraction time ranging between 3 and 4.37 h, a temperature set at 20°C and an ethanol concentration in the extraction solvent ranging between 32 and 40%. Conclusion: Only the five mono-glucoside anthocyanins usually detected in grapes have been detected, indentified and quantified in Grenache noir leaves by HPLC-UV-MS. Using a multi-factorial design experiment the optimum conditions for the extraction of these anthocyanins were obtained in hydro-alcoholic solution (i.e., extraction time ranging between 3 and 4.37 h, a temperature set at 20°C and an ethanol concentration ranging between 32 and 40%) and in water with SO 2 (i.e., extraction time ranging between 5.77 and 6 h, a temperature ranging between 20 and 23.7°C and a concentration of 500 ppm of SO 2 in water). Significance and impact of the study: Five anthocyanins were detected, identified and quantified in Grenache noir leaves by HPLC-UV-MS and the main anthocyanin were with cyanidin-3-O-glucoside and peonidin-3-O-glucoside. The optimum conditions for the extraction of these anthocyanins were estimated in hydro-alcoholic solution and in water solvent with SO 2 which will allow further investigation on these anthocyanins to be used as natural pigment for the food as well as for the pharmaceutical and cosmetic industry.
Molecules
A fully-detailed LC-MS qualitative profiling of red grape skin, extracted with a mixture of ethanol and water (70:30 v:v) has permitted the identification of 65 compounds which can be classified into the following chemical classes: organic and phenolic acids (14 compounds), stilbenoids (1 compound), flavanols (21 compounds), flavonols (15 compounds) and anthocyanins (14 compounds). The extraction yield obtained with water at different temperatures (100 °C, 70 °C, room temperature) was then evaluated and the overall polyphenol content indicates that EtOH:H2O solvent is the most efficient and selective for polyphenol extraction. However, by analyzing the recovery yield of each single polyphenol, we found that water extraction under heating conditions is effective (extraction yield similar or even better in respect to the binary solvent) for some polyphenolic classes, such as hydrophilic procyanidins, phenolic acids, flavonol glucosides and stilbenoids. However, according to their lipo...
Frontiers in Sustainable Food Systems
Thinning pruning is a process in modern viticulture to improve product quality when grapes are still in the immature fruit stage. Unripe grapes, which are waste, are mostly consumed locally as verjuices to meet domestic demand. This study aims to optimize a more efficient “green” technique for the extraction of total phenolic compounds (TPC) and antioxidant capacity (AC) from three varieties of unripe grape juice by response surface method (RSM) using ultrasound-assisted extraction (UAE). The influence of temperature (25–65°C) and extraction time (5–30 min) on total phenolic content (TPC) and antioxidant capacity (DPPH and CUPRAC) was investigated. In this study, physicochemical properties, mineral composition, phenolic and organic acid components of three different verjuices were also investigated. As a result, the optimal extraction points for extraction time (12 min) and temperature (30°C) were determined. All independent variables were found to be significantly effective on TPC ...
Industrial Crops and Products
The aim of this work was to recover phenolic compounds from grape skin from sparkling production in the Brazilian semi-arid region, using conventional and non-conventional extraction methods Firstly, the effect of solid:liquid ratio (1:3-1:17) and ethanol concentration (8-92%) on the phenolic content and antioxidant capacity of grape skin extracts obtained by mechanical agitation were evaluated. Solid:liquid ratio of 1:10 and 50% ethanol were chosen as the most adequate conditions for phenolic compounds recovery. Then, in the selected conditions, extraction kinetics using ultrasound-assisted and microwave-assisted extractions were determined for comparison. Ultrasound-assisted extraction showed the best performance, resulting in an extract with a phenolic content twice higher than the obtained by mechanical agitation, in a very shorter time (9 min). Regarding phenolic profile, malvidin-3-O-glucoside was the main compound found in the extracts, followed by quercetin, rutin, catechin and epicatechin.