Extraction, distribution and characterisation of phenolic compounds and oil in grapeseeds

Five factors, extraction means, extraction repeats, extraction solvents, sample granularities, and grinding manners, were investigated and compared to optimise the extraction methods of phenolic compounds from grapeseed. Twenty minutes sequential sonication for three repeats was a preferred extracti...

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Bibliographic Details
Published in:Food chemistry 2010-10, Vol.122 (3), p.688-694
Main Authors: Xu, Changmou, Zhang, Yali, Wang, Jun, Lu, Jiang
Format: Article
Language:English
Subjects:
Biological and medical sciences
Embryo
Endosperm
extraction
Fat industries
food analysis
food composition
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Granularity
grape seeds
Muscadine
phenolic compounds
plant extracts
Seed coat
seed oils
Solvent composition
Vitis vinifera
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Summary:Five factors, extraction means, extraction repeats, extraction solvents, sample granularities, and grinding manners, were investigated and compared to optimise the extraction methods of phenolic compounds from grapeseed. Twenty minutes sequential sonication for three repeats was a preferred extraction means for assessment of phenolic content in grapeseed over three repeats 100-min sequential mechanical agitation. Methanol/water/HCl (70:29:1, v/v/v) was the best among the solvent compositions tested. Grinding granularity showed a significant ( p = 0.05) effect on the yield of phenolic compounds when the sample was ground with a grinder and separated to different granularities by sieves. Grinding sample with mortar in liquid nitrogen could provide samples with uniform size and thus give a more consistent evaluation of phenolic compounds in grapeseed. Significant correlation coefficients ( p < 0.01) among total phenols, total flavan-3-ols, and total proanthocyanidins contents in grapeseed extracts were observed. In addition, phenolic compounds and oil were very unevenly distributed in grapeseed as about 90% of phenolic compounds were observed in seed coat while about 60% of oil was in the endosperm and embryo.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.03.037