TITLE:
An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology
AUTHORS:
Hiba N. Rajha, Nada El Darra, Eugène Vorobiev, Nicolas Louka, Richard G. Maroun
KEYWORDS:
Phenolic Compounds; Grape Byproducts; Extraction Optimization; Free Radical Scavenging Activity;
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.6,
June
13,
2013
ABSTRACT: Due to their beneficial effects on human health, phenolic compounds are increasingly attracting the attention of scientists and researchers all over the world. The main interest is in the extraction process of those natural plant-originated compounds from fruits, vegetables and plant wastes, namely grape wastes, in which phenolic compounds are the most abundant secondary metabolites. This waste exploitation not only re-assimilates those byproducts into the food cycle, but also avoids major environmental problems. Herein, the optimization of the phenolic compounds concentration and free radical scavenging activity from Cabernet Sauvignon grape byproducts was conducted, using multi-response surface methodology. A conventional solid-liquid extraction process was performed with pure water as a solvent to study the effects of both time and temperature on the procedure. The maximal phenolic compounds concentration (878.9 mg/L) was reached at 47℃ after 30 hours while the optimal free radical scavenging activity (41.15%) was obtained at 30℃ after 20 hours. A multi-response surface methodology compromised between the quantity and the quality of the extracted phenolics, and the parameters maximizing both responses were obtained at 37℃ and 28 hours. This low-cost and energy saving process provides an excellent tool for further industrial applications.