FNS  Vol.5 No.4 , February 2014
Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts
Abstract: In this study phenolic compounds extraction from grape byproducts was conducted using pure water as a solvent. High temperatures and low time incubation periods were used in the aim of reducing the cost of the process and heightening the phenolic compounds yield. Response surface methodology (RSM) was realized to study the effect of time and temperature on crushed and uncrushed grape pomace. The phenolic content was evaluated considering the quantity (total phenolics (TPC), flavonoids (FC), total monomeric anthocyanins (TMA) and tannins (TC)), and quality (antiradical activity (AA) and antioxidant capacity (AC)) of the extracts. High temperature low time extraction design used in this study was compared to the extraction process at moderate temperatures with relatively long periods of time. This was proved to ameliorate the quantitative extraction of phenolic compounds from grape pomace without affecting their bioactivity. Moreover, multiple response optimization showed the optimal extraction parameters to be 81?C and 140 minutes for the unmilled pomace samples, and 88?C and 5 minutes for the milled. TPC, FC, TMA, TC, AA and AC are almost the same for both optimums. Thus the possibility of replacing the milling process by the extraction time prolongation (for the unmilled pomace) of 135 minutes seems to be very plausible. HPLC analysis showed different quantity and diversity of extracted phenolics for the optimums. However this difference did not significantly affect the overall activity, showing that PC in the different extracts act in complete synergy all together leading to important biological properties. The obtained results using the extraction strategy adopted in this work could lead to several industrial applications.
Cite this paper: H. Rajha, N. Louka, N. Darra, Z. Hobaika, N. Boussetta, E. Vorobiev and R. Maroun, "Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts," Food and Nutrition Sciences, Vol. 5 No. 4, 2014, pp. 351-360. doi: 10.4236/fns.2014.54042.

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