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Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds.
J Agric Food Chem. 2009 Jun 10; 57(11):4988-94.JA

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 degrees C temperature, and 29.03 min time for the maximum total phenolic compounds (5.44 mg GAE/100 mL); 53.06% ethanol, 60.65 degrees C temperature, and 30.58 min time for the maximum antioxidant activity (12.31 mg/mL); and 52.35% ethanol, 55.13 degrees 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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ghafoor K
Department of Food Science and Technology, Laboratory of Food Engineering, Kyungpook National University, Puk Gu, Daegu, Republic of Korea.
Choi YH
No affiliation info available
Jeon JY
No affiliation info available
Jo IH
No affiliation info available

MeSH

AnthocyaninsAntioxidantsChemical FractionationEthanolPhenolsPlant ExtractsSeedsTemperatureUltrasonicsVitis

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19405527

Citation

Ghafoor, Kashif, et al. "Optimization of Ultrasound-assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins From Grape (Vitis Vinifera) Seeds." Journal of Agricultural and Food Chemistry, vol. 57, no. 11, 2009, pp. 4988-94.
Ghafoor K, Choi YH, Jeon JY, et al. Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. J Agric Food Chem. 2009;57(11):4988-94.
Ghafoor, K., Choi, Y. H., Jeon, J. Y., & Jo, I. H. (2009). Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Journal of Agricultural and Food Chemistry, 57(11), 4988-94. https://doi.org/10.1021/jf9001439
Ghafoor K, et al. Optimization of Ultrasound-assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins From Grape (Vitis Vinifera) Seeds. J Agric Food Chem. 2009 Jun 10;57(11):4988-94. PubMed PMID: 19405527.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. AU - Ghafoor,Kashif, AU - Choi,Yong Hee, AU - Jeon,Ju Yeong, AU - Jo,In Hee, PY - 2009/5/2/entrez PY - 2009/5/2/pubmed PY - 2009/7/29/medline SP - 4988 EP - 94 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 11 N2 - 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 degrees C temperature, and 29.03 min time for the maximum total phenolic compounds (5.44 mg GAE/100 mL); 53.06% ethanol, 60.65 degrees C temperature, and 30.58 min time for the maximum antioxidant activity (12.31 mg/mL); and 52.35% ethanol, 55.13 degrees 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19405527/Optimization_of_ultrasound_assisted_extraction_of_phenolic_compounds_antioxidants_and_anthocyanins_from_grape__Vitis_vinifera__seeds_ L2 - https://doi.org/10.1021/jf9001439 DB - PRIME DP - Unbound Medicine ER -