Author(s)

Hiba N. Rajha, Nada El Darra, Eugène Vorobiev, Nicolas Louka, Richard G. Maroun

Département des Sciences de la Vie et de la Terre, Centre d’Analyse et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Beirut, Lebanon.
Département des Sciences de la Vie et de la Terre, Centre d’Analyse et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Beirut, Lebanon;UTC/ESCOM, EA 4297 TIMR, Département de Génie des Procédés Industriels, Laboratoire Trans- formations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, Centre de Recherche de Royallieu, Compiègne, France..
UTC/ESCOM, EA 4297 TIMR, Département de Génie des Procédés Industriels, Laboratoire Trans- formations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, Centre de Recherche de Royallieu, Compiègne, France..

Due to their beneficial effects on human health, phenolic compounds are increasingly attracting the attention of scientists and researchers all over the world. The main interest is in the extraction process of those natural plant-originated compounds from fruits, vegetables and plant wastes, namely grape wastes, in which phenolic compounds are the most abundant secondary metabolites. This waste exploitation not only re-assimilates those byproducts into the food cycle, but also avoids major environmental problems. Herein, the optimization of the phenolic compounds concentration and free radical scavenging activity from Cabernet Sauvignon grape byproducts was conducted, using multi-response surface methodology. A conventional solid-liquid extraction process was performed with pure water as a solvent to study the effects of both time and temperature on the procedure. The maximal phenolic compounds concentration (878.9 mg/L) was reached at 47℃ after 30 hours while the optimal free radical scavenging activity (41.15%) was obtained at 30℃ after 20 hours. A multi-response surface methodology compromised between the quantity and the quality of the extracted phenolics, and the parameters maximizing both responses were obtained at 37℃ and 28 hours. This low-cost and energy saving process provides an excellent tool for further industrial applications.

Phenolic Compounds; Grape Byproducts; Extraction Optimization; Free Radical Scavenging Activity;

H. N. Rajha, N. Darra, E. Vorobiev, N. Louka and R. Maroun, "An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology," Food and Nutrition Sciences, Vol. 4 No. 6, 2013, pp. 650-659. doi: 10.4236/fns.2013.46084.