Author(s)

Youssef El Hajj, Nicolas Louka, Catherine Nguyen, Richard G. Maroun

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Phenolic compounds are naturally extracted molecules used nowadays for several industrial applications such as food preservatives and neutraciticals; thus industrial needs are in constant growth. Optimization of phenolic compounds (PC) and monomeric anthocyanins (MA) extraction from grape berries using response surface methodology was here achieved. Cabernet Sauvignon (CS) wine grapes (Vitis vinifera L. cv. Cabernet Sauvignon) are a rich source of anti-radical phe- nols, extractable as dietary supplements. However, efficiency of extraction strongly depends on specific experimental conditions. In this work, the comparison between two extraction mixtures, Acetone/Water (A/W) and Methanol/Water (M/W) and the effects of three critical variables—Extraction Time (between 8 and 88 h), Extraction Temperature (between 1?C and 35?C) and Solvent Content (between 63% and 97%)—on Phenolic Compounds Yield (PCY) and Monomeric Anthocyanins Yield (MAY) were studied using Response Surface Methodology (RSM). Process conditions maximizing the PCY were found to be 87% A/W solvent content, after 88 h incubation at 26?C, and those of the MAY were found to be 97% M/W solvent content, after 8 h incubation at 1?C. In addition, chromatographic profiles of extracts showed very different affinities of the phenolic compounds families to the experimental conditions employed. This process advantages are: low percentage of organic solvent used, high quality of extracted molecules thanks to low temperature treatment, very low energy consumption and low cost of needed machinery. At industrial scale, it may be used as promising technique for the extraction of bioactive compounds from plant or byproduct material such as from wine or grape juice industries.

Phenolic Compounds; Monomeric Anthocyanins; Extraction Optimization; Grape; Time; Solvent; Temperature

Y. Hajj, N. Louka, C. Nguyen and R. Maroun, "Low Cost Process for Phenolic Compounds Extraction from Cabernet Sauvignon Grapes (Vitis vinifera L. cv. Cabernet Sauvignon). Optimization by Response Surface Methodology," Food and Nutrition Sciences, Vol. 3 No. 1, 2012, pp. 89-103. doi: 10.4236/fns.2012.31014.