Influence of solvent and temperature on extraction of phenolic compounds from grape seed,antioxidant activity and colour of extract |
| |
| Authors: | Ana Buci?‐Koji? Mirela Planini? Sre?ko Tomas Lidija Jakobek Marijan ?eruga |
| |
| Affiliation: | 1. Department of Process Engineering, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuha?a 18, P.O. Box 709, HR‐31001 Osijek, Croatia;2. Department of Applied Chemistry and Ecology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuha?a 18, P.O. Box 709, HR‐31001 Osijek, Croatia |
| |
| Abstract: | This study was aimed to investigate the influence of solvent (water and ethanol in concentration: 50%, 70% and 96%) and extraction temperature (25–80) °C on polyphenols extraction of grape seed (Vitis vinifera L. cv. “Frankovka”) cultivated in Eastern Croatia. The best results were reached using 50% ethanol at 80 °C. The most abundant individual polyphenolic compound was catechin which makes the average of 45.11% of the total phenolic content followed by epicatechin (34.45%), procyanidin B2 (12.90%), gallic acid (5.34%), gallocatechin (1.58%), epicatechin gallate (1.01%). The antioxidant activity of extracts was determined by DPPH‐method and it was highly dependent on extraction solvent and temperature. The total extractable proanthocyanidins content of extract had the highest positive correlation (r = 0.994) with antioxidant activity, which indicated that these compounds might be the most important antioxidant in examined grape seed extracts. Relationship between phenolic content and colour of extracts was observed. |
| |
| Keywords: | Antioxidant activity colour extraction grape seed polyphenols proanthocyanidins solvent temperature |
|
|
