Optimum Conditions for Antioxidants Extraction from Grape Seed By-product of Winery Using Orthogonal Array Design

Thawatchai Supavititpattana; Khamrop Samavardhana

Authors

Thawatchai Supavititpattana Division of Food Science and Technology, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Phitsanulok, Thailand
Khamrop Samavardhana Division of Food Science and Technology, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Phitsanulok, Thailand

Keywords:

Grape Seed Byproduct from Winery, Phenolic, Antioxidant, Orthogonal Array Design

Abstract

This study aimed to optimize the extraction conditions for grape seed by-product of winery using orthogonal array design L₉ (3⁴). Four factors were investigated; these included ethanol concentration (50, 70 and 90%), extraction time (20, 30 and 40 min), solids to ethanol ratio (1:10, 1:20 and 1:30 w/v) and particle size of ground grape seed (whole ground grape seed, ground grape seed above 40-mesh sieve and ground grape seed through 40-mesh sieve). Based on signal-to-noise (S/N) analysis, it was found that the optimum condition was ethanol concentration 70% (A₂), extraction time 30 min (B₂), solids to ethanol ratio 1:30 w/v (C₃) and particle size through 40-mesh sieve (D₃). Total phenolics content, total flavonoids content, antioxidant activities as assessed by DPPH, FRAP and ABTS assays were noted to be 65.49±7.43 mg GAE/g DM, 43.78±5.46 mg CE/g DM, 331.64±5.45, 196.00±4.77 and 423.03±4.98 µmol TE/g DM, respectively. Phenolic compounds viz. catechin, epicatechin and procyanidin B2 were, respectively, noted at 1.61±0.10, 1.01±0.09 and 0.82±0.07mg/g DM in the extract obtained at the optimum condition. The experimental values were close to the predicted values.

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