Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide

Yilmaz, Esen Eyiler; Özvural, Emin Burçin; Vural, Halil

doi:10.1016/j.supflu.2010.10.046

Cited by 86 publications

(33 citation statements)

References 22 publications

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“…Another promising, but still relatively unexplored, approach is the use of vegetable wastes as a raw material for the recovery of functional or healthpromoting compounds. Examples of this approach are the extraction of proanthocyanidins from grape seeds (Yilmaz et al, 2011) andthe recovery of Science Publications AJAS lycopene from tomato processing waste (Zuorro and Lavecchia, 2010a;.…”

Section: Introductionmentioning

confidence: 99%

Influence of Extraction Conditions on the Recovery of Phenolic Antioxidants From Spent Coffee Grounds

Zuorro¹,

Lavecchia

2013

American Journal of Applied Sciences

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The extraction of phenolic compounds from Spent Coffee Grounds (SCG), a waste produced in large amounts worldwide, was investigated. SCG were rich in fiber and protein and had a total phenolic content of 18.75±0.43 mg GAE per gram dry weight. Extraction experiments were carried out in batch mode, using ethanol-water mixtures as solvent. A two-level factorial design was used to study the effects of temperature (T = 20-60°C), extraction time (E = 30-80 min) and liquid-to-solid ratio (R = 10-50 mL g −1 ) on the recovery of phenolic compounds. Under the best conditions (T = 60°C, E = 180 min, R = 50 mL g −1 ), over 90% of the phenolics present in SCG were recovered. T and R were the most influential factors and both had a positive effect on the extraction efficiency. The antioxidant activity of the extracts, determined by the DPPH method, was highly correlated with the amount of phenolics in each sample, suggesting that these compounds are the main responsible for the antioxidant properties of the extracts. Overall, the results of this study provide clear evidence of the potential of SCG as a source of natural antioxidants and give useful directions on how to improve their recovery by proper selection of extraction conditions.

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Section: Introductionmentioning

confidence: 99%

Influence of Extraction Conditions on the Recovery of Phenolic Antioxidants From Spent Coffee Grounds

Zuorro¹,

Lavecchia

2013

American Journal of Applied Sciences

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“…Previous studies by Yilmaz et al (2011) on supercritical fluid extraction (SFE) show that the most important effect on the extraction of proanthocyanidins from dry grape seed in batch mode was the amount of ethanol added as cosolvent. Moreover, a large body of literature reports different experimental procedures for extraction of phenolic compounds using supercritical fluids and cosolvents (Satyajit and Lutfun, 2012).…”

Section: Membrane-based Supercritical Fluid Extractionmentioning

confidence: 99%

Red Wine Extract Obtained by Membrane-Based Supercritical Fluid Extraction: Preliminary Characterization of Chemical Properties.

Silva

Romero

Morales

et al. 2017

Braz. J. Chem. Eng.

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-This study aims to obtain an extract from red wine by using membrane-based supercritical fluid extraction. This technique involves the use of porous membranes as contactors during the dense gas extraction process from liquid matrices. In this work, a Cabernet Sauvignon wine extract was obtained from supercritical fluid extraction using pressurized carbon dioxide as solvent and a hollow fiber contactor as extraction setup. The process was continuously conducted at pressures between 12 and 18 MPa and temperatures ranged from 30 to 50ºC. Meanwhile, flow rates of feed wine and supercritical CO 2 varied from 0.1 to 0.5 mL min -1 and from 60 to 80 mL min -1 (NCPT), respectively. From extraction assays, the highest extraction percentage value obtained from the total amount of phenolic compounds was 14% in only one extraction step at 18MPa and 35ºC. A summarized chemical characterization of the obtained extract is reported in this work; one of the main compounds in this extract could be a low molecular weight organic acid with aromatic structure and methyl and carboxyl groups. Finally, this preliminary characterization of this extract shows a remarkable ORAC value equal to 101737 ± 5324 µmol Trolox equivalents (TE) per 100 g of extract.

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“…So it is easy to conclude that grape seeds residues could represent an opportunity for green chemistry and associated technologies. Traditionally, these seeds are used to feed animals [3] or sold to the oil industry [4]. As a result of this treatment, the residual value of the seeds are not fully exploited.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Subcritical Water Extraction of Resveratrol from Grape Seeds by Response Surface Methodology

et al. 2017

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Abstract:The subcritical water extraction (SWE) is a high-efficiency and environment-friendly extraction method. The extraction of resveratrol (RES) of grape seeds obtained from the wine production process was proposed using subcritical water extraction (SWE). The effects of different extraction process parameters on RES yield were investigated by single factors. Extraction optimization was conducted using response surface methodology (RSM). Extraction temperature was proven to be the most significant factor influencing RES yield. The optimal conditions was as follows: extraction pressure of 1.02 MPa, temperature of 152.32 • C, time of 24.89 min, and a solid/solvent ratio of 1:15 g/mL. Under these optimal conditions, the predicted extraction RES yield was 6.90 µg/g and the recoveries was up to 91.98%. Compared to other previous studies, this method required less pollution and less treatment time to extract RES from grape seeds. From these results, added economic value to this agroindustrial residue is proposed using environmentally friendly extraction techniques.

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Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide

Cited by 86 publications

References 22 publications

Influence of Extraction Conditions on the Recovery of Phenolic Antioxidants From Spent Coffee Grounds

Influence of Extraction Conditions on the Recovery of Phenolic Antioxidants From Spent Coffee Grounds

Red Wine Extract Obtained by Membrane-Based Supercritical Fluid Extraction: Preliminary Characterization of Chemical Properties.

Optimization of Subcritical Water Extraction of Resveratrol from Grape Seeds by Response Surface Methodology

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