Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/1632
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dc.contributor.authorHajj, Youssef Elen_US
dc.contributor.authorDebs, Esperanceen_US
dc.contributor.authorNguyen, Catherineen_US
dc.contributor.authorMaroun, Richard G.en_US
dc.contributor.authorLouka, Nicolasen_US
dc.date.accessioned2020-12-23T08:56:10Z-
dc.date.available2020-12-23T08:56:10Z-
dc.date.issued2013-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/1632-
dc.description.abstractIn 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.en_US
dc.format.extent11 p.en_US
dc.language.isoengen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectMonomeric Anthocyaninsen_US
dc.subjectAntiradical Scavenging Potentialen_US
dc.subjectExtraction Optimizationen_US
dc.subjectGrapeen_US
dc.subjectSolvent and Temperatureen_US
dc.subject.lcshTimeen_US
dc.titleAntioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodologyen_US
dc.typeJournal Articleen_US
dc.contributor.affiliationDepartment of Biologyen_US
dc.description.volume4en_US
dc.description.startpage1209en_US
dc.description.endpage1120en_US
dc.date.catalogued2017-11-14-
dc.description.statusPublisheden_US
dc.identifier.OlibID174967-
dc.identifier.openURLhttp://file.scirp.org/pdf/FNS_2013112710511549.pdfen_US
dc.relation.ispartoftextFood and nutrition sciencesen_US
dc.provenance.recordsourceOliben_US
Appears in Collections:Department of Biology
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