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Prediction of the Optimum Conditions for Microwave-Assisted Extraction of the Total Phenolic Content and Antioxidative and Nitrite-scavenging Abilities of Grape Seed
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.546-551
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.546
 Title & Authors
Prediction of the Optimum Conditions for Microwave-Assisted Extraction of the Total Phenolic Content and Antioxidative and Nitrite-scavenging Abilities of Grape Seed
Lee, Eun-Jin; Kim, Jeong-Sook; Kim, Hyun-Ku; Kwon, Joong-Ho;
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 Abstract
Response surface methodology (RSM) was used for the microwave-assisted extraction (MAE) of the effective components of grape seed, such as its antioxidative and nitrite-scavenging abilities. Microwave power (2,450 MHz, 0-160W), ethanol concentration (0-100%), and MAE time (1-5 min) were used as independent variables (Xi) for the central composite design to yield 16 different MAE conditions. The optimum MAE conditions were predicted for the dependent variables of the extracts, such as the total phenolic content () antioxidative ability (), and nitrite-scavenging ability (), depending on different microwave powers, ethanol concentrations, and MAE times. The determination coefficients () of the regression equations for the dependent variables ranged from 0.8024 to 0.9498. The maximal values of each dependent variable were predicted at different MAE conditions, as follows: 3.19% total phenolic content at 142.32W, 44.30% ethanol, and 4.36 min, and 1.22 antioxidative ability at 84.44W, 56.60% ethanol, and 3.28 min. More than 99.5% nitrite-scavenging ability was predicted at pH 1.2-3.0, 30.80-106.58W, 49.32-55.18% ethanol, and 3.72-4.58min, respectively. The results indicated that the total phenolic content and anti oxidative ability showed a higher correlation with each other in that they were more influenced by microwave power than by the other variables, while the nitrite-scavenging ability was largely influenced by the ethanol concentration.
 Keywords
grape seed;microwave-assisted extraction;total phenolics;antioxidant ability;nitrite-scavenging ability;
 Language
Korean
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