Accelerated Solvent Extraction of Flavan-3-OL Derivatives from Grape Seeds

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BOZAN B., Altinay R. C.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.20, no.2, pp.409-414, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.3136/fstr.20.409
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.409-414
  • Keywords: grape seed, flavan-3-ols, accelerated solvent extraction, BY-PRODUCTS, TEMPERATURE, PROCYANIDINS, OPTIMIZATION, POLYPHENOLS, ANTIOXIDANT, PHENOLICS
  • Anadolu University Affiliated: Yes

Abstract

Accelerated Solvent Extraction of flavan-3-ols from grape seed was carried out to determine the effect of extraction conditions (solvent type, temperature, extraction time, particle size, and cycle number) at the constant pressure (10.3 MPa). The highest flavan-3-ols amount was obtained with 70% acetone. The recovery of flavan-3ols increased with extraction temperature and maximized at 120 degrees C. There was an almost two-fold increase in the amount for flavan-3-ols extracted when the average particle size decreased from 0.725 mm to 0.512 mm. The highest extraction yields were achieved at an extraction time of 20 min. Two cycles for ten min each were also found to recover the maximum amount of flavan-3-ols.