Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization
A microwave-assisted extraction (MAE) technique was employed on grape skin pomaces to enable the extraction of different groups of phenolic compounds (total phenolics, tannins, flavonols, and hydroxycinnamic acids) and to obtain extracts with the highest antioxidant capacity (ORAC). The single-step...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-05-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Microwave-assisted-extraction-of-different-groups-of-phenolic-compounds-from-grape,109423,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832570034868715520 |
|---|---|
| author | Natka Ćurko Karla Kelšin Verica Dragović-Uzelac Davor Valinger Marina Tomašević Karin Kovačević Ganić |
| author_facet | Natka Ćurko Karla Kelšin Verica Dragović-Uzelac Davor Valinger Marina Tomašević Karin Kovačević Ganić |
| author_sort | Natka Ćurko |
| collection | DOAJ |
| description | A microwave-assisted extraction (MAE) technique was employed on grape skin pomaces to enable the extraction of different groups of phenolic compounds (total phenolics, tannins, flavonols, and hydroxycinnamic acids) and to obtain extracts with the highest antioxidant capacity (ORAC). The single-step extraction process was modeled and optimized by means of artificial neural network (ANN) and response surface methodology (RSM) coupled with full factorial design. Methanol concentration (20 to 100%, v/v), temperature (30 to 60°C) and duration (2 to 16 min) were MAE input parameters studied. Optimal parameters were further applied in multistep MAE cycles for the complete recovery of phenolic antioxidants. Results showed that methanol concentration was the most significant parameter influencing the extraction of all groups of phenolics and antioxidant capacity of extracts. Moreover, a significant effect of time and temperature was also noticed, except in the case of total hydroxycinnamic acids. The presented ANN model accurately predicted the effect of the three input parameters simultaneously on the output parameters (training R2=0.9957; test R2=0.9945; validation R2=0.9965). Optimal parameters showed that higher methanol concentrations and lower temperatures (100%, v/v; at 40°C) were more convenient for the extraction of flavonols and hydroxycinnamic acids than for ORAC (78.1%, v/v; at 60°C) or total phenolics and tannins (62.7 and 65.3%, v/v; at 60°C). The number of MAE cycles was found to be a key factor for completing extraction of skin pomace phenolics and should always be considered prior to analytical determination. |
| format | Article |
| id | doaj-art-ddf28b52a46f436ea23d0ca59e0d6e64 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-ddf28b52a46f436ea23d0ca59e0d6e642025-02-02T18:07:24ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-05-0169323524610.31883/pjfns/109423109423Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and OptimizationNatka Ćurko0Karla Kelšin1Verica Dragović-Uzelac2Davor Valinger3Marina Tomašević4Karin Kovačević Ganić5Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaA microwave-assisted extraction (MAE) technique was employed on grape skin pomaces to enable the extraction of different groups of phenolic compounds (total phenolics, tannins, flavonols, and hydroxycinnamic acids) and to obtain extracts with the highest antioxidant capacity (ORAC). The single-step extraction process was modeled and optimized by means of artificial neural network (ANN) and response surface methodology (RSM) coupled with full factorial design. Methanol concentration (20 to 100%, v/v), temperature (30 to 60°C) and duration (2 to 16 min) were MAE input parameters studied. Optimal parameters were further applied in multistep MAE cycles for the complete recovery of phenolic antioxidants. Results showed that methanol concentration was the most significant parameter influencing the extraction of all groups of phenolics and antioxidant capacity of extracts. Moreover, a significant effect of time and temperature was also noticed, except in the case of total hydroxycinnamic acids. The presented ANN model accurately predicted the effect of the three input parameters simultaneously on the output parameters (training R2=0.9957; test R2=0.9945; validation R2=0.9965). Optimal parameters showed that higher methanol concentrations and lower temperatures (100%, v/v; at 40°C) were more convenient for the extraction of flavonols and hydroxycinnamic acids than for ORAC (78.1%, v/v; at 60°C) or total phenolics and tannins (62.7 and 65.3%, v/v; at 60°C). The number of MAE cycles was found to be a key factor for completing extraction of skin pomace phenolics and should always be considered prior to analytical determination.http://www.journalssystem.com/pjfns/Microwave-assisted-extraction-of-different-groups-of-phenolic-compounds-from-grape,109423,0,2.htmlmicrowave-assisted extraction (mae)grape skin pomacephenolic compoundsantioxidant capacityartificial neural network (ann)response surface methodology (rsm) |
| spellingShingle | Natka Ćurko Karla Kelšin Verica Dragović-Uzelac Davor Valinger Marina Tomašević Karin Kovačević Ganić Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization Polish Journal of Food and Nutrition Sciences microwave-assisted extraction (mae) grape skin pomace phenolic compounds antioxidant capacity artificial neural network (ann) response surface methodology (rsm) |
| title | Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization |
| title_full | Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization |
| title_fullStr | Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization |
| title_full_unstemmed | Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization |
| title_short | Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization |
| title_sort | microwave assisted extraction of different groups of phenolic compounds from grape skin pomaces modeling and optimization |
| topic | microwave-assisted extraction (mae) grape skin pomace phenolic compounds antioxidant capacity artificial neural network (ann) response surface methodology (rsm) |
| url | http://www.journalssystem.com/pjfns/Microwave-assisted-extraction-of-different-groups-of-phenolic-compounds-from-grape,109423,0,2.html |
| work_keys_str_mv | AT natkacurko microwaveassistedextractionofdifferentgroupsofphenoliccompoundsfromgrapeskinpomacesmodelingandoptimization AT karlakelsin microwaveassistedextractionofdifferentgroupsofphenoliccompoundsfromgrapeskinpomacesmodelingandoptimization AT vericadragovicuzelac microwaveassistedextractionofdifferentgroupsofphenoliccompoundsfromgrapeskinpomacesmodelingandoptimization AT davorvalinger microwaveassistedextractionofdifferentgroupsofphenoliccompoundsfromgrapeskinpomacesmodelingandoptimization AT marinatomasevic microwaveassistedextractionofdifferentgroupsofphenoliccompoundsfromgrapeskinpomacesmodelingandoptimization AT karinkovacevicganic microwaveassistedextractionofdifferentgroupsofphenoliccompoundsfromgrapeskinpomacesmodelingandoptimization |