Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

Hiba N. Rajha, Nada El Darra, Zeina Hobaika, Nadia Boussetta, Eugene Vorobiev, Richard G. Maroun, Nicolas Louka

Centre d’Analyses et de Recherche, UR TVA, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Lebanon.
Centre d’Analyses et de Recherche, UR TVA, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Lebanon;UTC/ESCOM, EA 4297 TIMR, Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, Centre de Recherche de Royallieu, Compiègne, France..
UTC/ESCOM, EA 4297 TIMR, Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, Centre de Recherche de Royallieu, Compiègne, France..

DOI: 10.4236/fns.2014.54048                

Abstract

The current work concerns the optimization process of phenolic compounds solid liquid extraction from grape byproducts at high temperatures and short incubation times. The effect of five experimental parameters (solidliquid ratio, particle size, time, temperature and solvent mixture) mostly believed to affect the extraction process was undertaken. A first response surface methodology experimental design was used to optimize the solid-liquid ratio and milling time parameters. A second design was used for the optimization of the quantitative and qualitative parameters. The quantitative parameters studied are: total phenolic compounds, flavonoid content, total monomeric anthocyanin composition and tannin concentration. The qualitative parameters analyzed are: antiradical activity and antioxidant capacity. The second design was based on the use of time, temperature and solvent mixture as optimization parameters. The assays were first conducted separately revealing the best experimental conditions for the maximization of each response variable alone. A simultaneous response surface methodology of all the responses taken together was then conducted, showing the optimal extraction conditions to be: 93 minutes at 94?C and in 66% ethanol/water solvent. The maximal response values obtained for each parameter are: Total Phenolic Compounds yield (5.5 g GAE/100g DM), Flavonoid Content (5.4 g GAE/100g DM), Total Monomeric Anthocyanin yield (70.3 mg/100g DM), Tannin Concentration (12.3 g/L), Antiradical Activity (67.3%) and Total Antioxidant Capacity (393 mgAAE/L). All of the optimal values were acquired at 3 mL/g solid-liquid ratio and 6.8 min milling time. The obtained extracts could be used as natural bioactive compounds in several industrial applications.

Keywords

Phenolic Compounds; Grape Byproducts; Extraction Optimization; Response Surface Methodology; Antioxidant

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	D. P. Makris, G. Boskou, and N. K. Andrikopoulos, “Polyphenolic Content and in Vitro Antioxidant Characteristics of Wine Industry and Other Agri-Food Solid Waste Extracts,” Journal of Food Composition and Analysis, Vol. 20, No. 2, 2007, pp. 125-132. http://dx.doi.org/10.1016/j.jfca.2006.04.010
[2]	N. El Darra, N. Grimi, R. G. Maroun, N. Louka and E. Vorobiev, “Pulsed Electric Field, Ultrasound, and Thermal Pretreatments for Better Phenolic Extraction during Red Fermentation,” European Food Research and Technology, Vol. 236, No. 1, 2012, pp. 47-56. http://dx.doi.org/10.1007/s00217-012-1858-9
[3]	M. Pinelo, M. Rubilar, M. Jerez, J. Sineiro and M. J. Núnez, “Effect of Solvent, Temperature, and Solvent-toSolid Ratio on the Total Phenolic Content and Antiradical Activity of Extracts from Different Components of Grape Pomace,” Journal of Agricultural and Food Chemistry, Vol. 53, No. 6, 2005, pp. 2111-2117. http://dx.doi.org/10.1021/jf0488110
[4]	N. Boussetta, “Intensification de l’Extraction des Polyphénols par Electrotechnologies pour la Valorisation des Marcs de Champagne,” Ph. D. Thesis, University of Technology of Compiègne, France, 2010.
[5]	H. N. Rajha, N. E. Darra, N. Louka, R. G. Maroun, W. Ziegler and H. Bochzelt, “Valorization of Industrial Waste Using Energy Saving Procedures. Phenolic Compounds Purification from Grape By-Products by Accelerated Solvent Extraction (ASE),” International Conference on Renewable Energies for Developing Countries, 2012, pp. 1-5.
[6]	J. Khalil, “Pulsed Electric Field (P.E.F.) and Pectinase for the Extraction of Polyphenols from Grape Pomace and Peel,” Dissertations & Thesis in Food Science and Technology, 2011, Paper 16.
[7]	E. Barzana, D. Rubio, R. I. Santamaria, O. Garcia-Correa, F. Garcia, V. E. RidauraSanz and A. López-Munguía, “Enzyme-Mediated Solvent Extraction of Carotenoids from Marigold Flower (Tageteserecta),” Journal of Agricultural and Food Chemistry, Vol. 50, No. 16, 2002, pp. 4491-4496. http://dx.doi.org/10.1021/jf025550q
[8]	G. Spigno and D. M. De Faveri, “Antioxidants from Grape Stalks and Marc: Influence of Extraction Procedure on Yield, Purity and Antioxidant Power of the Extracts,” Journal of Food Engineering, Vol. 78, No. 3, 2007, pp. 793-801. http://dx.doi.org/10.1016/j.jfoodeng.2005.11.020
[9]	P. D. Haaland, “Experimental Design in Biotechnology,” CRC Press, Boca Raton, 1989.
[10]	G. E. P. Box and K. B. Wilson, “On the Experimental Attainment of Optimum Conditions,” Journal of the Royal Statistical Society. Series B (Methodological), Vol. 13, No. 1, 1951, pp. 1-45.
[11]	J. E. Cacace and G. Mazza, “Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol,” Journal of Food Science, Vol. 68, No. 1, 2003, pp. 240-248. http://dx.doi.org/10.1111/j.1365-2621.2003.tb14146.x
[12]	Y. El Hajj, N. Louka, C. Nguyen and R. G. Maroun, “Low Cost Process for Phenolic Compounds Extraction from Cabernet Sauvignon Grapes (Vitisvinifera L. cv. Cabernet Sauvignon). Optimization by Response Surface Methodology,” Food and Nutrition Sciences, Vol. 3, No. 1, 2012, pp. 89-103. http://dx.doi.org/10.4236/fns.2012.31014
[13]	H. N. Rajha, N. El Darra, E. Vorobiev, N. Louka and R. G. Maroun, “An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology,” Food and Nutrition Sciences, Vol. 4, No. 6, 2013, pp. 650-659. http://dx.doi.org/10.4236/fns.2013.46084
[14]	E. Ozcan, “Ultrasound Assisted Extraction of Phenolics from Grape Pomace,” Middle East Technical University, 2006.
[15]	K. Slinkard and V. L. Singleton, “Total Phenol Analysis: Automation and Comparison with Manual Methods,” American Journal of Enology and Viticulture, Vol. 28, No. 1, 1977, pp. 49-55.
[16]	M. A. Amerine and C. S. Ough, “Methods for Analysis of Musts and Wines,” 1980.
[17]	M. M. Giusti and R. E. Wrolstad, “Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy,” Current Protocols in Food Analytical Chemistry, 2001.
[18]	P. Ribéreau-Gayon, D. Dubourdieu and B. Donèche, “Traité d'Enologie,” 6ème Edition, Tome 2. Chimie du vin. Stabilisation et Traitements, 1998.
[19]	P. Preito, M. Pineda and M. Aguilar, “Spectrophotometric Quantitation of Antioxidant Capacity through the Formation of a Phosphomolybdenum Complex: Specific Application to the Determination of Vitamin E,” Analytical Biochemistry, Vol. 269, No. 2, 1999, pp. 337-341. http://dx.doi.org/10.1006/abio.1999.4019
[20]	S. Kallithraka, A. A.-A. Mohdaly, D. P. Makris and P. Kefalas, “Determination of Major Anthocyanin Pigments in Hellenic Native Grape Varieties (Vitisvinifera sp.): Association with Antiradical Activity,” Journal of Food Composition and Analysis, Vol. 18, No. 5, 2005, pp. 375386. http://dx.doi.org/10.1016/j.jfca.2004.02.010
[21]	G. Spigno, L. Tramelli and D. M. De Faveri, “Effects of Extraction Time, Temperature and Solvent on Concentration and Antioxidant Activity of Grape Marc Phenolics,” Journal of Food Engineering, Vol. 81, No. 1, 2007, pp. 200-208. http://dx.doi.org/10.1016/j.jfoodeng.2006.10.021
[22]	A. B. S. Meyer, “Enhanced Extraction of Antioxidant Phenols from Wine and Juice Press Residues via Enzymatic Polysaccharide Hydrolysis,” Fruit Processing, Vol. 12, 2002, pp. 29-33.
[23]	M. Pinelo, J. Sineiro and M. J. Núnez, “Mass Transfer during Continuous Solid-Liquid Extraction of Antioxidants from Grape Byproducts,” Journal of Food Engineering, Vol. 77, No. 1, 2006, pp. 57-63. http://dx.doi.org/10.1016/j.jfoodeng.2005.06.021
[24]	B. Lapornik, M. Prosek and A. GolcWondra, “Comparison of Extracts Prepared from Plant By-Products Using Different Solvents and Extraction Time,” Journal of Food Engineering, Vol. 71, No. 2, 2005, pp. 214-222. http://dx.doi.org/10.1016/j.jfoodeng.2004.10.036
[25]	M. Antolovich, P. Prenzler, K. Robards and D. Ryan, “Sample Preparation in the Determination of Phenolic Compounds in Fruits,” Analyst, Vol. 125, No. 5, 2000, pp. 989-1009. http://dx.doi.org/10.1039/b000080i
[26]	N. El Darra, N. Grimi, E. Vorobiev, N. Louka and R. Maroun, “Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating,” Food and Bioprocess Technology, Vol. 6, No. 5, 2013, pp. 12811289.
[27]	E. Revilla, J.-M. Ryan and G. Martín-Ortega, “Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red Grapes,” Journal of Agricultural and Food Chemistry, Vol. 46, No. 11, 1998, pp. 45924597. http://dx.doi.org/10.1021/jf9804692
[28]	J. E. Cacace and G. Mazza, “Extraction of Anthocyanins and Other Phenolics from Black Currants with Sulfured Water,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 21, 2002, pp. 5939-5946. http://dx.doi.org/10.1021/jf025614x
[29]	N. El Darra, J. Tannous, P. B. Mouncef, J. Palge, J. Yaghi, E. Vorobiev, N. Louka and R. G. Maroun, “A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitisvinifera Varieties,” Food and Nutrition Sciences, Vol. 3, No. 10, 2012, pp. 1420-1432. http://dx.doi.org/10.4236/fns.2012.310186
[30]	K. Ghafoor, J. Park and Y.-H. Choi, “Optimization of Supercritical Fluid Extraction of Bioactive Compounds from Grape (Vitislabrusca B.) Peel by Using Response Surface Methodology,” Innovative Food Science & Emerging Technologies, Vol. 11, No. 3, 2010, pp. 485490. http://dx.doi.org/10.1016/j.ifset.2010.01.013
[31]	L. Ramos, E. M. Kristenson and U. A. Brinkman, “Current Use of Pressurised Liquid Extraction and Subcritical Water Extraction in Environmental Analysis,” Journal of Chromatography A, Vol. 975, No. 1, 2002, pp. 3-29. http://dx.doi.org/10.1016/S0021-9673(02)01336-5
[32]	F. Bonilla, M. Mayen, J. Merida and M. Medina, “Extraction of Phenolic Compounds from Red Grape Marc for Use as Food Lipid Antioxidants,” Food Chemistry, Vol. 66, No. 2, 1999, pp. 209-215. http://dx.doi.org/10.1016/S0308-8146(99)00046-1
[33]	Y. Yilmaz and R. T. Toledo, “Oxygen Radical Absorbance Capacities of Grape/Wine Industry Byproducts and Effect of Solvent Type on Extraction of Grape Seed Polyphenols,” Journal of Food Composition and Analysis, Vol. 19, No. 1, 2006, pp. 41-48. http://dx.doi.org/10.1016/j.jfca.2004.10.009
[34]	G. K. Jayaprakasha, R. P. Singh and K. K. Sakariah, “Antioxidant Activity of Grape Seed (Vitisvinifera) Extracts on Peroxidation Models in Vitro,” Food Chemistry, Vol. 73, No. 3, 2001, pp. 285-290. http://dx.doi.org/10.1016/S0308-8146(00)00298-3
[35]	M. Pinelo, P. D. Fabbro, L. Manzocco, M. J. Nunez and M. C. Nicoli, “Optimization of Continuous Phenol Extraction from Vitisvinifera Byproducts,” Food Chemistry, Vol. 92, No. 1, 2005, pp. 109-117. http://dx.doi.org/10.1016/j.foodchem.2004.07.015
[36]	A. Moure, J. M. Cruz, D. Franco, J. M. Domínguez, J. Sineiro, H. Domínguez, M. José Núnez and J. C. Parajó, “Natural Antioxidants from Residual Sources,” Food Chemistry, Vol. 72, No. 2, 2001, pp. 145-171. http://dx.doi.org/10.1016/S0308-8146(00)00223-5
[37]	H. Wijngaard and N. Brunton, “The Optimization of Extraction of Antioxidants from Apple Pomace by Pressurized Liquids,” Journal of Agricultural and Food Chemistry, Vol. 57, No. 22, 2009, pp. 10625-10631. http://dx.doi.org/10.1021/jf902498y
[38]	A. Mustafa and C. Turner, “Pressurized Liquid Extraction as a Green Approach in Food and Herbal Plants Extraction: A Review,” Analytica Chimica Acta, Vol. 703, No. 1, 2011, pp. 8-18. http://dx.doi.org/10.1016/j.aca.2011.07.018
[39]	H. Liu, X. Du, Q. Yuan and L. Zhu, “Optimisation of Enzyme Assisted Extraction of Silybin from the Seeds of Silybum Marianum by Box-Behnken Experimental Design,” Phytochemical Analysis, Vol. 20, No. 6, 2009, pp. 475-483. http://dx.doi.org/10.1002/pca.1149
[40]	E. M. Silva, H. Rogez and Y. Larondelle, “Optimization of Extraction of Phenolics from Inga Edulis Leaves Using Response Surface Methodology,” Separation and Purification Technology, Vol. 55, No. 3, 2007, pp. 381-387. http://dx.doi.org/10.1016/j.seppur.2007.01.008
[41]	X. Y. Zhu, Y. L. Mang, J. Xie, P. Wang and W. K. Su, “Response Surface Optimization of MechanochemicalAssisted Extraction of Flavonoids and Terpenetrilactones from Ginkgo Leaves,” Industrial Crops and Products, Vol. 34, No. 1, pp. 1041-1052. http://dx.doi.org/10.1016/j.indcrop.2011.03.013
[42]	Z. L. Sheng, P. F. Wan, C. L. Dong and Y. H. Li, “Optimization of Total Flavonoids Content Extracted from Flos Populi Using Response Surface Methodology,” Industrial Crops and Products, Vol. 43, 2013, pp. 778-786.
[43]	M. Naczk, F. Shahidi and A. Sullivan, “Recovery of Rapeseed Tannins by Various Solvent Systems,” Food Chemistry, Vol. 45, No. 1, 1992, pp. 51-54. http://dx.doi.org/10.1016/0308-8146(92)90012-Q
[44]	N. I. Bazykina, A. N. Nikolaevskii, T. A. Filippenko and V. G. Kaloerova, “Optimization of Conditions for the Extraction of Natural Antioxidants from Raw Plant Materials,” Pharmaceutical Chemistry Journal, Vol. 36, No. 2, 2002, pp. 46-49. http://dx.doi.org/10.1023/A:1016024300843
[45]	M. Bimakr, R. A. Rahman, F. S. Taip, A. Ganjloo, L. M. Salleh, J. Selamat, A. Hamid and I. S. M. Zaidul, “Comparison of Different Extraction Methods for the Extraction of Major Bioactive Flavonoid Compounds from Spearmint (Menthaspicata L.) Leaves,” Food and Bioproducts Processing, Vol. 89, No. 1, 2011, pp. 67-72. http://dx.doi.org/10.1016/j.fbp.2010.03.002
[46]	R. L. Jackman, R. Y. Yada, M. A. Tung and R. Speers, “Anthocyanins as Food Colorants—A Review,” Journal of Food Biochemistry, Vol. 11, No. 3, 1987, pp. 201-247. http://dx.doi.org/10.1111/j.1745-4514.1987.tb00123.x
[47]	D. L. Connolly, “Tannin Extraction,” US Patent No. US5238680 A, 1993.
[48]	E. Alonso, E. Revilla and M. Bourzeix, “Suitability of Water/Ethanol Mixtures for the Extraction of Catechins and Proanthocyanidins from Vitisvinifera Seed Containers in a Winery by-Product,” Proceedings of the International Seed Testing Association, 1991.
[49]	J. Shi, J. Yu, J. E. Pohorly and Y. Kakuda, “Polyphenolics in Grape Seeds-Biochemistry and Functionality,” Journal of Medicinal Food, Vol. 6, No. 4, 2003, pp. 291-299. http://dx.doi.org/10.1089/109662003772519831
[50]	S. Chamorro, I. Goni, A. Viveros, D. Hervert-Hernández and A. Brenes, “Changes in Polyphenolic Content and Antioxidant Activity after Thermal Treatments of Grape Seed Extract and Grape Pomace,” European Food Research and Technology, Vol. 234, No. 1, 2012, pp. 147155. http://dx.doi.org/10.1007/s00217-011-1621-7
[51]	H. H. Wijngaard and N. Brunton, “The Optimisation of Solid-Liquid Extraction of Antioxidants from Apple Pomace by Response Surface Methodology,” Journal of Food Engineering, Vol. 96, No. 1, 2010, pp. 134-140. http://dx.doi.org/10.1016/j.jfoodeng.2009.07.010
[52]	T. Oki, M. Masuda, M. Kobayashi, Y. Nishiba, S. Furuta, I. Suda and T. Sato, “Polymeric Procyanidins as RadicalScavenging Components in Red-Hulled Rice,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 26, 2002, pp. 7524-7529. http://dx.doi.org/10.1021/jf025841z
[53]	A. S. Awaad, D. J. Maitland, A. E. R. M. Donia, S. I. Alqasoumi and G. A. Soliman, “Novel Flavonoids with Antioxidant Activity from a Chenopodiaceous Plant,” Pharmaceutical Biology, Vol. 50, No. 1, 2012, pp. 99-104. http://dx.doi.org/10.3109/13880209.2011.591806
[54]	T. Kulisic-Bilusic, K. Schnabele, I. Schmoller, V. DragovicUzelac, A. Krisko, B. Dejanovic, M. Milos and G. Pifat, “Antioxidant Activity versus Cytotoxic and Nuclear Factor Kappa B Regulatory Activities on HT-29 Cells by Natural Fruit Juices,” European Food Research and Technology, Vol. 228, No. 3, 2009, pp. 417-424. http://dx.doi.org/10.1007/s00217-008-0948-1
[55]	Y. Yilmaz and R. T. Toledo, “Major Flavonoids in Grape Seeds and Skins: Antioxidant Capacity of Catechin, Epicatechin and Gallic Acid,” Journal of Agricultural and Food Chemistry, Vol. 52, No. 2, 2004, pp. 255-260. http://dx.doi.org/10.1021/jf030117h
[56]	M. Falchi, A. Bertelli, R. Lo Scalzo, M. Morassut, R. Morelli, S. Das, J. Cui and D. K. Das, “Comparison of Cardioprotective Abilities between the Flesh and Skin of Grapes,” Journal of Agricultural and Food Chemistry, Vol. 54, No. 18, 2006, pp. 6613-6622. http://dx.doi.org/10.1021/jf061048k
[57]	Y. P. Qian, Y. J. Cai, G. J. Fan, Q. Y.Wei, J. Yang, L. F. Zheng, X. Z. Li, J. G. Fang and B. Zhou, “AntioxidantBased Lead Discovery for Cancer Chemoprevention: The Case of Resveratrol,” Journal of Medicinal Chemistry, Vol. 52, No. 7, 2009, pp. 1963-1974. http://dx.doi.org/10.1021/jm8015415
[58]	Y. Yoshimura, H. Nakazawa and F. Yamaguchi, “Evaluation of the NO Scavenging Activity of Procyanidin in Grape Seed by Use of the TMA-PTIO/NOC 7 ESR System,” Journal of Agricultural and Food Chemistry, Vol. 51, No. 22, 2003, pp. 6409-6412. http://dx.doi.org/10.1021/jf034129e
[59]	M. A. Soobrattee, V. S. Neergheen, A. Luximon-Ramma, O. I. Aruoma and T. Bahorun, “Phenolics as Potential Antioxidant Therapeutic Agents: Mechanism and Actions,” Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, Vol. 579, No. 1, 2005, pp. 200-213.
[60]	D. Bagchi, C. K. Sen, M. Bagchi and M. Atalay, “AntiAngiogenic, Antioxidant and Anti-Carcinogenic Properties of a Novel Anthocyanin-Rich Berry Extract Formula,” Biochemistry (Moscow), Vol. 69, No. 1, 2004, pp. 75-80. http://dx.doi.org/10.1023/B:BIRY.0000016355.19999.93
[61]	C. W. Tsai, L. I. Tong and C. H. Wang, “Optimization of Multiple Responses Using Data Envelopment Analysis and Response Surface Methodology,” Tamkang Journal of Science and Engineering, Vol. 13, No. 2, 2010, pp. 197-203.