Antioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodology

Youssef El Hajj, Espérance Debs, Catherine Nguyen, Richard G. Maroun, Nicolas Louka

Department of Biology, Faculty of Sciences, University of Balamand, Tripoli, Lebanon..
NSERM, U928, Technological Advances for Genomics and Clinics Laboratory, Marseille, France.
Unité Technologies et Valorisation Alimentaire, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Beirut, Lebanon.
Unité Technologies et Valorisation Alimentaire, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Beirut, Lebanon; INSERM, U928, Technological Advances for Genomics and Clinics Laboratory, Marseille, France.

DOI: 10.4236/fns.2013.412155                

Abstract

In this work, optimization of phenolic compounds (PC) and monomeric anthocyanins (MA) extraction from Syrah (Sy) wine grapes (Vitis vinifera L. cv. Syrah) using response surface methodology was conducted. The comparisons between two extraction mixtures, Acetone/Water (A/W) as well as Methanol/Water (M/W) and the effects of three critical variables, Extraction Time (between 8 and 88 h), Extraction Temperature (between 1℃ and 35℃) and Solvent Content (between 63% and 97%), on Phenolic Compounds Yield (PCY), Monomeric Anthocyanins Yield (MAY) and the DPPH Free Radical Inhibition Potential (DFRIP) were studied. The highest PCY was obtained in 63% A/W solvent content after 88 h incubation at 35℃. The highest MAY was acquired in 97% M/W solvent content after 8 h incubation at 17℃. The highest DFRIP of the extract was attained using 97% A/W solvent content after 16 h incubation at 35℃. The low cost of this process, on economic and environmental levels, could lead to interesting applications on an industrial scale. It could be used to obtain bioactive phytochemicals from direct material or byproducts for either therapeutic or nutritional purposes.

Keywords

Phenolic Compounds; Monomeric Anthocyanins; Antiradical Scavenging Potential; Extraction Optimization; Grape; Time; Solvent and Temperature

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Y. El Hajj, N. Louka, C. Nguyen and R. Maroun, “Low Cost Process for Phenolic Compounds Extraction from Cabernet Sauvignon Grapes (Vitis vinifera 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
[2]	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
[3]	C. Flanzy, “Oenologie: Fondements Scientifiques et Technologiques,” Tec & doc-Lavoisier, 1998.
[4]	M. F. Molina, I. Sanchez-Reus, I. Iglesias and J. Benedi, “Quercetin, a Flavonoid Antioxidant, Prevents and Protects against Ethanol-Induced Oxidative Stress in Mouse Liver,” Biological & Pharmaceutical Bulletin, Vol. 26, No. 10, 2003, pp. 1398-1402. http://dx.doi.org/10.1248/bpb.26.1398
[5]	C. Negro, L. Tommasi and A. Miceli, “Phenolic Compounds and Antioxidant Activity from Red Grape Marc Extracts,” Bioresource Technology, Vol. 87, No. 1, 2003, pp. 41-44. http://dx.doi.org/10.1016/S0960-8524(02)00202-X
[6]	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. 8, No. 1, 2007, pp. 200-208. http://dx.doi.org/10.1016/j.jfoodeng.2006.10.021
[7]	R. Liorach, F. A. Tomas-Barberan and F. Ferreres, “Lettuce and Chicory Byproducts as a Source of Antioxidant Phenolic Extracts,” Journal of Agricultural and Food Chemistry, Vol. 52, No. 16, 2004, pp. 5109-5116. http://dx.doi.org/10.1021/jf040055a
[8]	E. Revilla, J. M. Ryan and G. Martin-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
[9]	G. K. Jayaprakasha, R. P. Singh and K. K. Sakariah, “Antioxidant Activity of Grape Seed (Vitis vinifera) 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
[10]	N. G. Baydar, G. ?zkan and O. Sagdi?, “Total Phenolic Contents and Antibacterial Activities of Grape (Vitis vinifera L.) Extracts,” Food Control, Vol. 15, No. 5, 2004, pp. 335-339. http://dx.doi.org/10.1016/S0956-7135(03)00083-5
[11]	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
[12]	M. Pinelo, P. Del Fabbro, L. Manzocco, M. J. Nu?ez and M. C. Vicoli, “Optimization of Continuous Phenol Extraction from Vitis vinifera Byproducts,” Food Chemistry, Vol. 92, No. 1, 2005, pp. 109-117. http://dx.doi.org/10.1016/j.foodchem.2004.07.015
[13]	M. Pinelo, M. Rubilar, M. Jerez, J. Sineiro and M. J. Nu?ez, “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
[14]	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
[15]	B. Pekic, V. Kovac, E. Alonso and E. Revilla, “Study of the Extraction of Proanthocyanidins from Grape Seeds,” Food Chemistry, Vol. 61, No.1-2, 1998, pp. 201-206. http://dx.doi.org/10.1016/S0308-8146(97)00128-3
[16]	B. Lapornik, M. Pro?ek and A. G. Wondra, “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
[17]	M. M. Giusti and R. E. Wrolstad, “Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy,” Current Protocols in Food Analytical Chemistry, John Wiley & Sons, Inc. 2001.
[18]	E. Alonso, M. Bourzeix and E. Revilla, “Suitability of Water/Ethanol Mixtures for the Extraction of Catechins and Proanthocyanidins from Vitis vinifera Seeds Contained in a Winery By-Product,” Seed Science and Technology, Vol. 19, No. 3, 1991, pp. 542-552.
[19]	J. M. Cruz, H. Dominguez and J. C. Parajo, “Assessment of the Production of Antioxidants from Winemaking Waste Solids,” Journal of Agricultural and Food Chemistry, Vol. 52, No. 18, 2004, pp. 5612-5620. http://dx.doi.org/10.1021/jf049376c
[20]	N. G. Baydar, G. ?zkan and O. Sagdi?, “Total Phenolic Contents and Antibacterial Activities of Grape (Vitis vinifera L.) Extracts,” Food Control, Vol. 15, No. 5, 2004, pp. 335-339. http://dx.doi.org/10.1016/S0956-7135(03)00083-5
[21]	S. Benvenuti, F. Pellati, M. Melegari and D. Bertelli, “Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia,” Journal of Food Science, Vol. 69, No. 3, 2004, pp. 164-169.
[22]	G. Fan, Y. Han, Z. Gu and D. Chen, “Optimizing Conditions for Anthocyanins Extraction from Purple Sweet Potato Using Response Surface Methodology (RSM),” LWTFood Science and Technology, Vol. 41, No. 1, 2008, pp. 155-160.
[23]	K. Zhou and L. Yu, “Effects of Extraction Solvent on Wheat Bran Antioxidant Activity Estimation,” Lebensmittel-Wissenschaft und-Technologie, Vol. 37, No. 7, 2004, pp. 717-721.
[24]	R. L. Jackman, R. Y. Yada, M. A. Tung and R. A. Speers, “Anthocyaninsas 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
[25]	T. Vatai and M. Skerget, “Extraction of Phenolic Compounds from Elder Berry and Different Grape Marc Varieties Using Organic Solvents and/or Supercritical Carbon Dioxide,” Journal of Food Engineering, Vol. 90, No. 2, 2009, pp. 246-254. http://dx.doi.org/10.1016/j.jfoodeng.2008.06.028
[26]	J. Tabart, C. Kevers, A. Cipel, J. Pincemail, J. O. DEfraigne and J. Dommes, “Optimisation of Extraction of Phenolics and Antioxidants from Black Currant Leaves and Buds and of Stability during Storage,” Food Chemistry, Vol. 105, No. 3, 2007, pp. 1268-1275. http://dx.doi.org/10.1016/j.foodchem.2007.03.005
[27]	N. El Darra, J. Tannous, P. BouMouncef, 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 Vitis vinifera Varieties,” Food and Nutrition Sciences, Vol. 3, No. 10, 2012, pp. 1420-1432. http://dx.doi.org/10.4236/fns.2012.310186
[28]	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