Optimization of solid-liquid extraction of resveratrol and other phenolic compounds from milled grape canes (Vitis vinifera)

Date

2008-08-13

Author

Karacabey, Erkan
Mazza, Giuseppe

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Optimization of the solid-liquid extraction conditions for trans-resveratrol, trans-E-viniferin, ferulic acid, and total phenolics from milled grape canes has been investigated. The temperature and ethanol concentration were found to be major process variables for all responses, whereas the solvent to solid ratio was found not to be significant for any of the responses studied. The yields of transresveratrol, trans-epsilon-viniferin, and total phenolics increased with increasing temperature. Maximum yields of trans-resveratrol (4.25 mg/g dw), trans-epsilon-viniferin (2.03 mg/g), and total phenolics (9.28 mg/g dw) were predicted from the combination of a moderate ethanol concentration (50-70%) and the highest temperature (83.6 degrees C), whereas an ethanol concentration of 35% at the lowest temperature studied (16.4 degrees C) was optimal for the extraction of ferulic acid (1.05 mg/g dw). Effective diffusivity values of resveratrol in the solid phase, D(eff) for different extraction conditions, were calculated by fitting the experimental results to a model derived from the Fick's second law. Effective diffusivity of resveratrol in the solid phase varied from 3.1 x 10(-13) to 26.6 x 10(-13) m(2) s(-1) with changing extraction conditions. The increase in effective diffusivity of resveratrol was observed with increasing temperature, and the highest predicted level was obtained when using 54% ethanol/water mixture at 83.6 degrees C. The increase in ethanol concentration exhibited the favorable effect up to 50-55%, thereafter effective diffusivity decreased with a further increase in concentration.

Subject Keywords

General Chemistry, General Agricultural and Biological Sciences

URI

https://hdl.handle.net/11511/64990

Journal

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DOI

https://doi.org/10.1021/jf800687b

Collections

Department of Food Engineering, Article

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Citation Formats

E. Karacabey and G. Mazza, “Optimization of solid-liquid extraction of resveratrol and other phenolic compounds from milled grape canes (Vitis vinifera),” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, pp. 6318–6325, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/64990.