Effects of extracting conditions on phenolic compounds and antioxidant activity from different grape processing byproducts

Rojsuntornkitti K., . and Supawititpattana P., . and Kongbangkerd T., . and Samavardhana K., . and Jittrepotch N., . Effects of extracting conditions on phenolic compounds and antioxidant activity from different grape processing byproducts. pp. 1169-1179. ISSN 22317546

Grape seeds are usually byproducts from wine and juice processes and they still contain abundant of bioactive compounds which are now being consumed for health promotion. In the present study the effects of different extracting conditions such as grape seed byproduct sources (wine and juice processing) extracting methods (shaking and ultrasonic-assisted) and particle sizes (ground 20 20-40 and 40 mesh) were investigated. The results showed that the defatted particle of 40 mesh of the seeds from juice process using ultrasonic-assisted extraction contained higher amounts (P0.05) of total phenolics and total flavonoids for 362.02 mg GAE/g DM and 272.61 mg CE/g DM respectively and phenolic compounds namely catechin procyanidin B2 and epicatechin were 12.60 3.29 and 12.42 mg/g DM respectively. The antioxidant activities as DPPH FRAP and ABTS were also higher (P0.05) for 2 583.77 2 450.26 and 4 806.11 mmol TE/g DM respectively. In addition the total phenolic contents indicated highly positive correlation with antioxidant activity.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(03)%202015/(41).pdf

Abstract

Grape seeds are usually byproducts from wine and juice processes and they still contain abundant of bioactive compounds which are now being consumed for health promotion. In the present study the effects of different extracting conditions such as grape seed byproduct sources (wine and juice processing) extracting methods (shaking and ultrasonic-assisted) and particle sizes (ground 20 20-40 and 40 mesh) were investigated. The results showed that the defatted particle of 40 mesh of the seeds from juice process using ultrasonic-assisted extraction contained higher amounts (P0.05) of total phenolics and total flavonoids for 362.02 mg GAE/g DM and 272.61 mg CE/g DM respectively and phenolic compounds namely catechin procyanidin B2 and epicatechin were 12.60 3.29 and 12.42 mg/g DM respectively. The antioxidant activities as DPPH FRAP and ABTS were also higher (P0.05) for 2 583.77 2 450.26 and 4 806.11 mmol TE/g DM respectively. In addition the total phenolic contents indicated highly positive correlation with antioxidant activity.

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Item Type:	Article
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Antioxidants
AGROVOC Term:	Grapes
AGROVOC Term:	Byproducts
AGROVOC Term:	Health
AGROVOC Term:	Fruit juices
AGROVOC Term:	Flavonoids
AGROVOC Term:	Catechin
AGROVOC Term:	Procyanidins
AGROVOC Term:	Natural antioxidants
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22100

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