European Food Research and Technology

, Volume 229, Issue 5, pp 731–742

Factorial design optimisation of grape (Vitis vinifera) seed polyphenol extraction

  • Evangelia Karvela
  • Dimitris P. Makris
  • Nick Kalogeropoulos
  • Vaios T. Karathanos
  • Panagiotis Kefalas
Original Paper

DOI: 10.1007/s00217-009-1105-1

Cite this article as:
Karvela, E., Makris, D.P., Kalogeropoulos, N. et al. Eur Food Res Technol (2009) 229: 731. doi:10.1007/s00217-009-1105-1

Abstract

A 23-full factorial design and response surface methodology were deployed to assess some basic factors (time, % ethanol and pH) affecting profoundly the extractability of polyphenolic phytochemicals from grape (V. vinifera) seeds. In an effort to obtain a thorough insight into the applicability of the models established, seed extracts from three different varieties were tested, by determining several indices of the polyphenolic composition, such as total polyphenol (TP), total flavanol (TFl) and proanthocyanidin (PC) concentrations. It has been shown that the models generated can adequately predict the recovery levels for each polyphenol group, but the optimal conditions predicted for TP, TFl and PC recovery varied significantly. Notable differences were also seen among the different varieties. Correlation of the polyphenol indices with the antiradical activity and reducing power of the extracts indicated that there is no consistent pattern to associate specific polyphenol classes with the antioxidant potential, which might be an evidence of antagonism. Examination of the optimally obtained extracts using liquid chromatography-mass spectrometry revealed that the most prominent compounds were catechin, some flavanol dimers and galloylated derivatives thereof.

Keywords

AntioxidantsFlavanolsGrape seedsPolyphenolsResponse surface

Abbreviations

AAE

Ascorbic acid equivalents

AAR

Antiradical activity

CT

Catechin

CTE

Catechin equivalents

CTG

Catechin gallate

CyE

Cyanidin equivalents

ε

Molar absorptivity

GAE

Gallic acid equivalents

MW

Molecular weight

PC

Proanthocyanidins

PR

Reducing power

SD

Standard deviation

TFl

Total flavanols

TP

Total polyphenols

TRE

Trolox equivalents

Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Evangelia Karvela
    • 1
  • Dimitris P. Makris
    • 2
  • Nick Kalogeropoulos
    • 1
  • Vaios T. Karathanos
    • 1
  • Panagiotis Kefalas
    • 2
  1. 1.Department of Science of Dietetics-NutritionHarokopio UniversityKallithea, AthensGreece
  2. 2.Food Quality & Chemistry of Natural Products ProgrammeMediterranean Agronomic Institute of Chania (M.A.I.Ch.)ChaniaGreece