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Title: Antioxidants from syrah grapes (Vitis vinifera L. cv. Syrah). extraction process through optimization by response surface methodology
Authors: Hajj, Youssef El
Debs, Esperance 
Nguyen, Catherine
Maroun, Richard G.
Louka, Nicolas
Affiliations: Department of Biology 
Keywords: Phenolic Compounds
Monomeric Anthocyanins
Antiradical Scavenging Potential
Extraction Optimization
Solvent and Temperature
Subjects: Time
Issue Date: 2013
Part of: Food and nutrition sciences
Volume: 4
Start page: 1209
End page: 1120
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.
Open URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Biology

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