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Optimization of Microwave-assisted Extraction Conditions for Total Catechin and Electron Donating Ability of Grape Seed Extracts  

Lee, Eun-Jin (Korea Food & Drug Administration)
Kim, Jeong-Sook (Department of Food Nutrition & Culinary, Keimyung College)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.15, no.6, 2008 , pp. 840-846 More about this Journal
Abstract
Microwave-assisted extraction (MAE) of grape seeds was performed under the different conditions based on a central composite design for independent variables of microwave power ($0{\sim}120\;W$), ethanol concentration ($0{\sim}100%$) and extraction time ($1{\sim}5\;min$). Response surface methodology (RSM) was used to predict the optimum extraction conditions for three dependent variables in grape seed extracts: total yield, total catechin and electron donating ability. Determination coefficients ($R^2$) of regression equations for the three dependent variables were higher than 0.9 (p < 0.01). The optimal MAE conditions to yield the maximum value of total catechin (434.16 mg%) were 122.76 W microwave power, 42.88% ethanol and 4.67 min extraction time. The superimposed contour maps for maximizing the three dependent variables indicated that the MAE condition ranges were 75150 W, 4060% ethanol and 3.55.0 min. The predicted values at the optimized conditions (6.72% total yield, 408.65 mg% total catechin, and 83.33% electron donation ability) were similar to the experimental values. The optimized MAE (112.5 W, 50% EtOH, 4.2 min) was more efficient than the conventional solvent extraction using 80% EtOH, $60^{\circ}C$ for 3h and 150 rpm.
Keywords
Grape seed; microwave-assisted extraction; catechin; electron donating ability;
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Times Cited By KSCI : 10  (Citation Analysis)
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