Deployment of response surface methodology to optimize recovery of grape (Vitis vinifera) stem and seed polyphenols

Karvela, Evangelia; Makris, Dimitris P.; Kalogeropoulos, Nick; Karathanos, Vaios Τ.

doi:10.1016/j.profoo.2011.09.249

Cited by 13 publications

(26 citation statements)

References 10 publications

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“…Nevertheless, there is a lack of studies with a comprehensive description of the phenolic composition of grape stem extracts. Thus, some studies are only focused on stilbene compounds [9,10], flavan-3-ol composition [11], their main phenolic constituents [3,6], or other specific groups [12,13]. However, there is scarce information about the proanthocyanidin fraction [12,14].…”

Section: Introductionmentioning

confidence: 99%

“…For this purpose, the use of experimental designs, along with response surface methodology (RSM), has been proposed as a useful tool that enables the analysis of the influence of different extraction factors and allows reducing the number of experimental trials. Accordingly, it has been successfully used for improving phenolic extraction procedures from vegetable materials [12,13].…”

Section: Introductionmentioning

confidence: 99%

“…However, alternative extraction techniques such as UAE [19], SFE [20], MAE [21] and PLE [22] have been scarcely studied. Moreover, only a few studies have focused on the use of green solvents, such as pure sub-and supercritical ethanol [23] or aqueous-ethanol mixtures with conventional SLE [12,13].…”

Section: Introductionmentioning

confidence: 99%

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Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

Nieto

Santoyo

Pródanov

et al. 2020

Foods

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Pressurized liquid extraction with ethanol:water mixtures was proposed for obtaining phenolic antioxidants from grape stems. The optimal extraction conditions were elucidated by using a central composite rotatable design (solvent (X1, 0–100% ethanol:water v/v), temperature (X2, 40–120 °C) and time (X3, 1–11 min)). Response surface methodology determined 30% ethanol:water, 120 °C and 10 min as the optimal extraction conditions regarding total phenolic content (TPC) (185.3 ± 2.9 mg gallic acid/g of extract) and antioxidant activity (3.55 ± 0.21 mmol Trolox/g, 1.22 ± 0.06 mmol Trolox/g and 1.48 ± 0.17 mmol Trolox/g of extract in ABTS, DPPH and ORAC methodologies, respectively). The antioxidant activity was attributed to total polymer procyanidins and flavan-3-ol monomers and oligomers, although other phenolic compound contributions should not be ruled out. Forty-two phenolic compounds were identified in the optimal extract, mainly polymer procyanidins and, to a lesser extent, monomers and oligomers of flavan-3-ols, quercetin-3-O-glucuronide, ε-viniferin, gallic and caftaric acid. Ethyl gallate, ellagic acid, protocatechuic aldehyde, delphinidin-7-O-glucoside and cyanidin-3-O-glucoside were reported for the first time in grape stem extracts. In conclusion, this study highlights the use of this winery side stream as a source of antioxidants within a sustainable food system.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

Nieto

Santoyo

Pródanov

et al. 2020

Foods

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show abstract

“…Response surface methodology (RSM) is a mathematical and statistical experimental protocol that is widely used for optimization of factors involved in industrial processing for food, biology, and chemistry (1). The main advantages of RSM are reduction in the number of experimental measurements, simple evaluation of statistical relationships, and identification of interactions between variables (2,3).…”

Section: Introductionmentioning

confidence: 99%

Optimization of the extraction process for fermented Rhus verniciflua stokes using response surface methodology

Jeong

Park

Kim

2016

Food Sci Biotechnol

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Extraction conditions for extraction yield ( ), total phenolic content (TPC, ), and inhibition rate in human gastric carcinoma cells ( ) were optimized using response surface methodology for fermented stokes (FRV). Optimal extraction conditions for effective use of FRV as a biofunctional material in food and pharmaceutical industries were investigated. Independent variables were extraction temperature ( =25-105°C), extraction time ( =4-20 h), and the solvent to solid ratio ( =10-30 mL/g). A second order polynomial model satisfactorily fitted experimental data with coefficient of determination ( ) values of 0.9613, 0.9851, and 0.8038, respectively, for , , and . Optimal conditions for the highest extraction yield of 2.37%, a total phenol content (TPC) value of 113.75 mg of tannic acid equivalents (TAE)/g, and an inhibition rate of 72.61% were derived at =89.95°C, =9.25 h, and =25 mL/g.

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“…Also, RSM has been successfully applied in optimizing the extraction conditions for a range of polyphenols, antioxidants, and other metabolites in plants (Karvela et al 2011;Zhang et al 2013;Alberti et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Optimization of thermal processing conditions for brown rice noodles

et al. 2016

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Based on the current thermal processing conditions for rice noodles (80-85°C for 20-30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2 0 -azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low R 2 (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity (70°C, 22.95 min), (2) for digestibility and gelatinization (88.18°C, 34.89 min), and (3) for all three variables (88.5°C, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.

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Deployment of response surface methodology to optimize recovery of grape (Vitis vinifera) stem and seed polyphenols

Cited by 13 publications

References 10 publications

Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

Optimization of the extraction process for fermented Rhus verniciflua stokes using response surface methodology

Optimization of thermal processing conditions for brown rice noodles

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