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Polyphenols content and antioxidant activity of G hure (unripe grape) marc extract: influence of extraction time, temperature and solvent type
Author(s) -
ShojaeeAliabadi Saeedeh,
Hosseini Seyede M.,
Tiwari Brijesh,
Hashemi Maryam,
Fadavi Ghasem,
Khaksar Ramin
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03203.x
Subject(s) - dpph , antioxidant , chemistry , solvent , polyphenol , extraction (chemistry) , response surface methodology , central composite design , ethanol , food science , antioxidant capacity , chromatography , organic chemistry
Summary The objective of this study was to optimise the temperature (25–50 °C), time (1–24 h) and the solvent ratio (ethanol/water, 0–100%) for the phenolic compounds extraction of G hure marc (unripe grape) using response surface methodology. The central composite design ( CCD ) generated satisfactory models for the optimisation of process variables. The results revealed that the ratio ( X 3 ) was the most significant parameter on total phenolic content ( TPC ) and antioxidant activity [% 2‐diphenyl‐1‐picrylhydrazyl ( DPPH )], and there was a significant correlation between TPC and antioxidant activity. The optimal conditions for temperature and time were 44.93 °C and 19.34 h, respectively, and the ratio of ethanol to water was 70.08, which verified with carrying out confirmatory experiments. Under this condition, TPC and % DPPH were 388.79 mg GAE per 100 g and 91.01, respectively. The results of this study revealed that the G hure marc can be used as a low‐cost source of natural antioxidant in food.