The DOI matches its Crossref record; 29 of the 29 references it cites were found in a registry or an index.
Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds
Abstract
Important functional components from Campbell Early grape seed were extracted by ultrasound-assisted extraction (UAE) technology. The experiments were carried out according to a five level, three variable central composite rotatable design (CCRD). The best possible combinations of ethanol concentration, extraction temperature, and extraction time with the application of ultrasound were obtained for the maximum extraction of phenolic compounds, antioxidant activities, and anthocyanins from grape seed by using response surface methodology (RSM). Process variables had significant effect on the extraction of functional components with extraction time being highly significant for the extraction of phenolics and antioxidants. The optimal conditions obtained by RSM for UAE from grape seed include 53.15% ethanol, 56.03 degrees C temperature, and 29.03 min time for the maximum total phenolic compounds (5.44 mg GAE/100 mL); 53.06% ethanol, 60.65 degrees C temperature, and 30.58 min time for the maximum antioxidant activity (12.31 mg/mL); and 52.35% ethanol, 55.13 degrees C temperature, and 29.49 min time for the maximum total anthocyanins (2.28 mg/mL). Under the above-mentioned conditions, the experimental total phenolics were 5.41 mg GAE/100 mL, antioxidant activity was 12.28 mg/mL, and total anthocyanins were 2.29 mg/mL of the grape seed extract, which is well matched with the predicted values.
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Cites
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Cited by
Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2016.06.035 · Cited by 3,278
Techniques for extraction of bioactive compounds from plant materials: A review
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M. H. A., Ghafoor, K., Norulaini, N. A. N., & Omar, A. K. M. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.01.014 · Cited by 2,870
Self-citationKumar, K., Srivastav, S., & Sharanagat, V. S. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105325 · Cited by 1,312
Biological Activities of Polyphenols from Grapes
Xia, E.-Q., Deng, G.-F., Guo, Y.-J., & Li, H.-B. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11020622 · Cited by 1,063
Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review
Ameer, K., Shahbaz, H. M., & Kwon, J. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12253 · Cited by 810
Metadata
- Authors
- Ghafoor, K., Choi, Y. H., Jeon, J. Y., & Jo, I. H.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2009-04-30
- Volume
- 57
- Issue
- 11
- Pages
- 4988-4994
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2078135174
- Cited by
- 451
- References
- 29
- FWCI
- 9.16
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ghafoor, K., Choi, Y. H., Jeon, J. Y., & Jo, I. H. (2009). Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf9001439
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