TITLE:
Antioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodology
AUTHORS:
Youssef El Hajj, Espérance Debs, Catherine Nguyen, Richard G. Maroun, Nicolas Louka
KEYWORDS:
Phenolic Compounds; Monomeric Anthocyanins; Antiradical Scavenging Potential; Extraction Optimization; Grape; Time; Solvent and Temperature
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.12,
November
27,
2013
ABSTRACT: In this work, optimization of phenolic
compounds (PC) and monomeric anthocyanins (MA) extraction from Syrah (Sy) wine
grapes (Vitis vinifera L. cv. Syrah) using response surface methodology was
conducted. The comparisons between two extraction mixtures, Acetone/Water (A/W)
as well as Methanol/Water (M/W) and the effects of three critical variables,
Extraction Time (between 8 and 88 h), Extraction Temperature (between 1℃ and 35℃)
and Solvent Content (between 63% and 97%), on Phenolic Compounds Yield (PCY),
Monomeric Anthocyanins Yield (MAY) and the DPPH Free Radical Inhibition
Potential (DFRIP) were studied. The highest PCY was obtained in 63% A/W solvent
content after 88 h
incubation at 35℃. The highest MAY was acquired in 97% M/W solvent
content after 8 h
incubation at 17℃. The highest DFRIP of the extract was attained
using 97% A/W solvent content after 16 h incubation at 35℃. The low cost of this process, on
economic and environmental levels, could lead to interesting applications on an
industrial scale. It could be used to obtain bioactive phytochemicals from direct
material or byproducts for either therapeutic or nutritional purposes.