Browse > Article

Characteristics of Microwave-assisted Extraction for Catechins from Grape Seed  

Lee, Eun-Jin (Korea Food & Drug Administration)
Choi, Sang-Won (Department of Food Science and Nutrition, Catholic University of Daegu)
Kim, Hyun-Ku (Korea Food Research Institute)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.5, 2008 , pp. 510-515 More about this Journal
Abstract
Microwave energy was applied to the extraction of functional catechins from grape seed. The solvent, absolute ethanol, reached the boiling point when exposed for less than 3 min microwave treatment at 100 W. The effects of independent variables in microwave-assisted extraction (MAE), including microwave power (0-160W, $X_1$), ethanol concentration (0-100%, $X_2$) and extraction time (1-5 min, $X_3$), were investigated on each response variable ($Y_n$), and the contents of catechin and its derivatives were determined via response surface methodology, thereby allowing us to predict their optimal extraction conditions. The predicted maximal values of (+)-catechin, procyanidin $B_2$, (-)-epicatechin, and (-)-epicatechin gallate were 137.99, 72.78, 222.38, and 9.59 mg%, respectively, under different MAE conditions. The predicted extraction conditions for maximum catechin responses were as follows: 104.10 W of microwave power, 45.35% of EtOH, and 4.89 min of extraction time for (+)-catechin (137.99 mg%), 133.16 W, 46.16% and 4.49 min for procyanidin $B_2$ (72.78 mg%), 136.00 W, 41.37% and 4.39 min for (-)-epicatechin (222.38 mg%), 143.20 W, 37.51% and 1.88 min for (-)-epicatechin gallate (9.59 mg%), respectively. The contents of (+)-catechin, procyanidin 1B2 and (-)-epicatechin in MAE were similarly influenced by three independent variables, whereas (-)-epicatechin gallate was influenced less profoundly by ethanol concentration and extraction time.
Keywords
grape seed; catechins; microwave-assisted extraction; response surface methodology;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 ParJRJ, Sigouin M, Lapointe J. Microwave-assisted natural products extraction. US Patent 5,002,784,26 (1991)
2 Saucier C, Mirabel M, Daviaud F, Longieras A, Glories Y. Rapid fraction of grape seed proanthocyanidins. J. Agr. Food Chem. 49: 5732-5735 (2001)   DOI   ScienceOn
3 ParJRR, Matni G, Yaylayan V, Belanger JMR, Li K, Rule C, Thibert B, Mathe D, Racquqult P. Use of the Microwave-assisted process in extraction of fat from meat, dairy and egg product under atmosphere pressure conditions, J. Assoc. Off. Ama. Chem. 80: 928-933 (1997)
4 Lopez-Avila V, Young R, Tepitsky N. Microwave-assisted process as an alternative to soxhlet, sonication, and supercritical fluid process. J. Assoc. Off. Ama. Chem, 79: 142-156 (1996)
5 Gontard N, Guilbert S, Cuq JL. Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J. Food Sci. 57: 190-196 (1992)   DOI
6 Lee EJ, Kwon JH. Establishment of microwave-assisted extraction for grape seed ingredients by extraction conditions. Korean J. Food Preserv. 13: 216-222 (2006)
7 Young JC. Microwave-assisted process of the fungal metabolite ergosterol and total fatty acids. J. Agr. Food Chem. 43: 2904- 2910 (1995)   DOI
8 AOAC. Official Method of Analysis of AOAC Intl. 15th ed. Method I. 976.06, 954.02, 942.05, 989.03. Association of Official Analytical Chemists, Washington DC, USA (1990)
9 Pack SJ, Lee HY, Oh DH. Free radical scavenging effect of seed and skin extracts from 'Campbell Early' grape (Vitis labruscana B.). J. Korean Soc. Food Sci. Nutr. 32: 115-118 (2003)   과학기술학회마을   DOI
10 Lee WY, Chang KS, Choi YH. Extraction of phenolic compounds from grape seed using supercritical $ CO_2$ and ethanol as a co-solvent. Korean J. Posthar. Sci. Technol. 7: 177-183 (2000)
11 Matha LA, James PB. The Mathematica Handbook, compatible with Mathematica Version 2.0. Academic Press, Inc., Harcourt Brace & Co., MA, USA (1992)
12 Chen SS, Spiro M. Study of microwave process of essential oil constituents from plant materials. J. Microwave Power EE 29: 231-241 (1994)
13 Bureau S, Razungles A, Baumes R, Bayonove C. Glycosylated flavor precursor extraction by microwave from grape juice and grapes. J. Food Sci. 61: 557-561 (1996)   DOI   ScienceOn
14 Ricardo da Silva JM, Rigaud J, Cheynier V, Cheminat A, Moutounet M. Procyanidin dimers and trimers from grape seeds. Phytochemistry. 30: 1259-1264 (2002)   DOI   ScienceOn
15 Jayaprakasha GK, Selvi T, Sakariah KK. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Res. Int. 36: 117-122 (2003)   DOI   ScienceOn
16 SAS Institute Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (2002)
17 Kwon JH, Blanger JMR, ParJRJ, Yaylayan VA. Application of microwave- assisted process (MAP) to the fast extraction of ginseng saponins. Food Res. Int. 36: 491-498 (2003)   DOI   ScienceOn
18 Lee JE, Kwon JH, Kim HK. Pre-establishment of microwaveassisted extraction conditions for oleoresins from dried red pepper. Korean J. Postharvest Sci. Technol. 7: 267-272 (2000)
19 Chung HY, Yoon SJ. Antioxidant activity of grape seed extract. J. Korean Soc. Food Sci. Nutr. 31: 893-898 (2002)   과학기술학회마을   DOI
20 Gabetta B, Fuzzati N, Griffini A, Lolla E, Pace R, Ruffilli T, Peterlongo F. Characterization of proanthocyanidins from grape seeds. Fitoterapia 71: 162-175 (2000)   DOI   ScienceOn
21 Lee GD, Lee JE, Kwon JH. Application of response surface methodology in food industry. Food Sci. Ind. 33: 33-45 (2000)
22 Moon SO, Lee JY, Kim EJ, Choi SW. An improved method for determination of catechin and its derivatives in extract and oil of grape seeds. Korean J Food Sci Technol. 35: 576-585 (2003)   과학기술학회마을
23 Jang JK, Han JY. The antioxidant ability of grape seed extracts. Korean J. Food Sci. Technol. 34: 524-528 (2002)   과학기술학회마을
24 Peng Z, Hayasaka Y, Iland PG, Sefton M, Hoj P, Waters EJ. Quantitative analysis of polymeric procyanidins (tannins) from grape (Vitis venifera) seeds by reverse phase high-performance liquid chromatography. J. Agr. Food Chem. 49: 26-31 (2001)   DOI   ScienceOn
25 Kwon JH, Lee GD, Belanger JMR, Pare JRJ. Effect of ethanol concentration on the efficiency of extraction of ginseng saponins when using a microwave- assisted process (MAP). Int. J. Food Sci. Tech. 38: 615-622 (2003)   DOI   ScienceOn
26 KFDA. Health Functional Food Code, Korea Food & Drug Administration, Seoul, Korea. pp. 100-101 (2006)
27 Pekic B, Kovac V, Alonso E, Revilla E. Study of the extraction of proanthocyanidins from grape seeds. Food Chem. 61: 201-206 (1998)   DOI   ScienceOn
28 Prieur C, Rigaud J, Cheynier V, Moutounet M. Oligomeric and polymeric procyanidins from grapes. Phytochemistry. 36: 781-784 (1994)   DOI   ScienceOn
29 Tabib K, Bitri L, Besancon P, Rouanet J. Polymeric grape seed tannins prevent plasma-cholesterol changes in high-cholesterol-fed rats. Food Chem. 49: 403-406 (1994)   DOI   ScienceOn
30 Jayaprakasha GK, Singh RP, Sakariah KK. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 73: 285-290 (2001)   DOI   ScienceOn
31 Myers RH. Response Surface Methodology. Allyn and Bacon Inc., Boston, MA, USA. pp. 61-28 (1971)
32 KFDA. Food Additives Code, Korea Food & Drug Administration. Seoul, Korea. pp. 992-993 (2003)
33 Kwon JH. High speed extraction of phytochemicals from food and natural products using microwave-assisted process. Food Sci. Ind. 31: 43-55 (1998)
34 Chung HY, Pack DK. Antimicrobial activity of grape seed extract. J. Korean Soc. Food Sci. Nutr. 32: 109-114 (2003)   과학기술학회마을   DOI
35 Kwon JH, Park KH, Park YK, Lee KT, Chi SH, Hwang KT. Food Chemistry. Shinkwang Press, Seoul, Korea. pp. 275-278 (2008)
36 Kwon JH, Blanger JMR, ParJRJ. Optimization of microwaveassisted extraction (MAP) for ginseng components by response surface methodology. J. Agr. Food Chem. 51: 1807-1810 (2003)   DOI   ScienceOn
37 Escribano-Bailon T, Gutierrez-Fernandez Y, Rivas-Gonzalo JC, Santos-Buelga C. Charaterization of procyanidins of vinifera variety Tinta del pais grape seeds. J. Agr. Food Chem. 40: 1794- 1799 (1992)   DOI