Optimisation of antioxidant activity of grape cane extracts using response surface methodology

被引:123
作者
Karacabey, Erkan [1 ,2 ,3 ]
Mazza, Giuseppe [1 ]
机构
[1] Agr & Agri Food Canada, Pacific Agrifood Res Ctr, Summerland, BC V0H 1Z0, Canada
[2] Middle E Tech Univ, Dept Food Engn, Fac Engn, TR-06500 Ankara, Turkey
[3] Suleyman Demirel Univ, Dept Food Engn, Fac Engn & Architecture, TR-32260 Isparta, Turkey
关键词
Antioxidant activity; TEAC; ORAC(FL); Total phenolics; Resveratrol; Bioactives; Extraction; Vitis vinifera; Pinot noir; RADICAL ABSORBENCY CAPACITY; PHENOLIC-COMPOUNDS; TRANS-RESVERATROL; OXIDATIVE STRESS; BLACK-CURRANTS; ANTHOCYANINS; ASSAY; PHYTOCHEMICALS; FLUORESCEIN; FLAVONOIDS;
D O I
10.1016/j.foodchem.2009.06.029
中图分类号
O69 [应用化学];
学科分类号
070301 [无机化学];
摘要
Solid-liquid extraction and response surface methodology were used to optimise conditions for the antioxidant activity of grape cane extracts. The independent processing variables were ethanol concentration, temperature and solvent to solid ratio. Ethanol concentration and temperature significantly affected antioxidant activity measured by the Trolox equivalent antioxidant capacity (TEAC) assay and the oxygen radical absorbance capacity using fluorescein (ORAC(FL)) method (p <= 0.01), whereas the solvent to solid ratio did not significantly affect the activity (p > 0.05). Antioxidant activity of the extracts, determined by the TEAC assay, varied from 85.6 to 238.6 mu mol Trolox equivalents/g of dry sample. ORAC(FL) values ranged from 308.4 to 1302.7 mu mol Trolox equivalents/g of dry sample. Ethanol concentrations of 40.4% and 55.4% were optimal for the highest antioxidant activities measured by the TEAC assay and the ORAC(FL) method, respectively. The optimal temperature was 83.6 degrees C. Antioxidant activity correlates with total phenolic content of extracts. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码:343 / 348
页数:6
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