Optimized extraction by response surface methodology used for the characterization and quantification of phenolic compounds in whole red grapes (Vitis vinifera)

34Citations
Citations of this article
58Readers
Mendeley users who have this article in their library.

Abstract

Scientific research has focused on the characterization of bioactive polyphenols from grape seeds and skins, and the pulp has often been overlooked. However, since the beneficial properties of grapes are associated with the consumption of whole fruit, a full extraction and posterior characterization of the phenolic compounds in whole grapes is required to identify the involved bioactive compounds. Such methodologies are not currently available for the whole edible parts of red grapes. This study aimed to determine the best polyphenol extraction conditions of whole red grapes, and apply the method to characterize and quantify the polyphenol composition of three different grapes. The optimized conditions were 80 mL/g, 65% methanol (1% formic acid), 72 °C, and 100 minutes under agitation of 500 rpm. Also, methanol and ethanol were compared as extraction solvents, and methanol achieved statistically higher extraction rates for anthocyanins. The results of this work suggest a higher quantification of phenolic compounds when red grapes are analyzed whole, including the seeds, pulp, and skin.

Cite

CITATION STYLE

APA

Iglesias-Carres, L., Mas-Capdevila, A., Sancho-Pardo, L., Bravo, F. I., Mulero, M., Muguerza, B., & Arola-Arnal, A. (2018). Optimized extraction by response surface methodology used for the characterization and quantification of phenolic compounds in whole red grapes (Vitis vinifera). Nutrients, 10(12). https://doi.org/10.3390/nu10121931

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free