Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type

被引：21
作者：
Shojaee-Aliabadi, Saeedeh [1 ]
Hosseini, Seyede M. [1 ]
Tiwari, Brijesh [2 ]
Hashemi, Maryam [1 ,3 ]
Fadavi, Ghasem [1 ]
Khaksar, Ramin [1 ]
机构：
[1] Shahid Beheshti Univ Med Sci, Dept Food Sci & Technol, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Tehran, Iran
[2] Manchester Metropolitan Univ, Hollings Fac, Manchester Food Res Ctr, Manchester M15 6BH, Lancs, England
[3] Agr Biotechnol Res Inst Iran, Dept Microbial Biotechnol & Biosafety, Karaj, Iran
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 02期
关键词：
Antioxidant; extraction; Ghure (unripe grape); response surface methodology; PHENOLIC-COMPOUNDS; OPTIMIZATION; ANTHOCYANINS; CAPACITY;
D O I：
10.1111/j.1365-2621.2012.03203.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to optimise the temperature (2550 degrees C), time (124 h) and the solvent ratio (ethanol/water, 0100%) for the phenolic compounds extraction of Ghure 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 (X3) 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 degrees 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 Ghure marc can be used as a low-cost source of natural antioxidant in food.
引用
收藏
页码：412 / 418
页数：7
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