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Low Cost Process for Phenolic Compounds Extraction from Cabernet Sauvignon Grapes (Vitis viniferaL. cv. Cabernet Sauvignon). Optimization by Response Surface Methodology

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Food and Nutrition Sciences 2012年第1期3卷 89-103页

作者： Youssef El Hajj nicolas louka Catherine Nguyen Richard G. Maroun 不详

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.

关键词： Phenolic Compounds Monomeric Anthocyanins Extraction Optimization Grape Time Solvent Temperature

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Antioxidants from Syrah Grapes (Vitis vinifera L.cv. Syrah). Extraction Process through Optimization by Response Surface Methodology

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Food and Nutrition Sciences 2013年第12期4卷 1209-1220页

作者： Youssef El Hajj Espérance Debs Catherine Nguyen Richard G. Maroun nicolas louka Department of Biology Faculty of Sciences University of Balamand Tripoli Lebanon. NSERM U928 Technological Advances for Genomics and Clinics Laboratory Marseille France Unité Technologies et Valorisation Alimentaire Centre d’Analyses et de Recherche Faculté des Sciences Université Saint-Joseph de Beyrouth Beirut Lebanon Unité Technologies et Valorisation Alimentaire Centre d’Analyses et de Recherche Faculté des Sciences Université Saint-Joseph de Beyrouth Beirut Lebanon INSERM U928 Technological Advances for Genomics and Clinics Laboratory Marseille France

In this work, optimization of phenolic compounds (PC) and monomeric anthocyanins (MA) extraction from Syrah (Sy) wine grapes (Vitis vinifera L. cv. Syrah) using response surface methodology was conducted. The comparisons between two extraction mixtures, Acetone/Water (A/W) as well as Methanol/Water (M/W) and the effects of three critical variables, Extraction Time (between 8 and 88 h), Extraction Temperature (between 1℃ and 35℃) and Solvent Content (between 63% and 97%), on Phenolic Compounds Yield (PCY), Monomeric Anthocyanins Yield (MAY) and the DPPH Free Radical Inhibition Potential (DFRIP) were studied. The highest PCY was obtained in 63% A/W solvent content after 88 h incubation at 35℃. The highest MAY was acquired in 97% M/W solvent content after 8 h incubation at 17℃. The highest DFRIP of the extract was attained using 97% A/W solvent content after 16 h incubation at 35℃. The low cost of this process, on economic and environmental levels, could lead to interesting applications on an industrial scale. It could be used to obtain bioactive phytochemicals from direct material or byproducts for either therapeutic or nutritional purposes.

关键词： Phenolic Compounds Monomeric Anthocyanins Antiradical Scavenging Potential Extraction Optimization Grape Time Solvent and Temperature

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An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology

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Food and Nutrition Sciences 2013年第6期4卷 650-659页

作者： 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.

关键词： Phenolic Compounds Grape Byproducts Extraction Optimization Free Radical Scavenging Activity

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Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

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Food and Nutrition Sciences 2014年第4期5卷 397-409页

作者： Hiba N. Rajha Nada El Darra Zeina Hobaika Nadia Boussetta Eugene Vorobiev Richard G. Maroun nicolas louka Centre d’Analyses et de Recherche UR TVA Faculté des Sciences Université Saint-Joseph de Beyrouth Lebanon Centre d’Analyses et de Recherche UR TVA Faculté des Sciences Université Saint-Joseph de Beyrouth Lebanon UTC/ESCOM EA 4297 TIMR Département de Génie des Procédés Industriels Laboratoire Transformations 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 Transformations Intégrées de la Matière Renouvelable Université de Technologie de Compiègne Centre de Recherche de Royallieu Compiègne France.

The current work concerns the optimization process of phenolic compounds solid liquid extraction from grape byproducts at high temperatures and short incubation times. The effect of five experimental parameters (solidliquid ratio, particle size, time, temperature and solvent mixture) mostly believed to affect the extraction process was undertaken. A first response surface methodology experimental design was used to optimize the solid-liquid ratio and milling time parameters. A second design was used for the optimization of the quantitative and qualitative parameters. The quantitative parameters studied are: total phenolic compounds, flavonoid content, total monomeric anthocyanin composition and tannin concentration. The qualitative parameters analyzed are: antiradical activity and antioxidant capacity. The second design was based on the use of time, temperature and solvent mixture as optimization parameters. The assays were first conducted separately revealing the best experimental conditions for the maximization of each response variable alone. A simultaneous response surface methodology of all the responses taken together was then conducted, showing the optimal extraction conditions to be: 93 minutes at 94?C and in 66% ethanol/water solvent. The maximal response values obtained for each parameter are: Total Phenolic Compounds yield (5.5 g GAE/100g DM), Flavonoid Content (5.4 g GAE/100g DM), Total Monomeric Anthocyanin yield (70.3 mg/100g DM), Tannin Concentration (12.3 g/L), Antiradical Activity (67.3%) and Total Antioxidant Capacity (393 mgAAE/L). All of the optimal values were acquired at 3 mL/g solid-liquid ratio and 6.8 min milling time. The obtained extracts could be used as natural bioactive compounds in several industrial applications.

关键词： Phenolic Compounds Grape Byproducts Extraction Optimization Response Surface Methodology Antioxidant

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Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts

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Food and Nutrition Sciences 2014年第4期5卷 351-360页

作者： Hiba N. Rajha nicolas louka Nada El Darra Zeina Hobaika Nadia Boussetta Eugène Vorobiev Richard G. Maroun Centre d’Analyses et de Recherche UR TVA Faculté des Sciences Université Saint-Joseph de Beyrouth Lebanon Centre d’Analyses et de Recherche UR TVA Faculté des Sciences Université Saint-Joseph de Beyrouth Lebanon UTC/ESCOM EA 4297 TIMR Département de Génie des Procédés Industriels Laboratoire Transformations 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 Transformations Intégrées de la Matière Renouvelable Université de Technologie de Compiègne Centre de Recherche de Royallieu Compiègne France

In this study phenolic compounds extraction from grape byproducts was conducted using pure water as a solvent. High temperatures and low time incubation periods were used in the aim of reducing the cost of the process and heightening the phenolic compounds yield. Response surface methodology (RSM) was realized to study the effect of time and temperature on crushed and uncrushed grape pomace. The phenolic content was evaluated considering the quantity (total phenolics (TPC), flavonoids (FC), total monomeric anthocyanins (TMA) and tannins (TC)), and quality (antiradical activity (AA) and antioxidant capacity (AC)) of the extracts. High temperature low time extraction design used in this study was compared to the extraction process at moderate temperatures with relatively long periods of time. This was proved to ameliorate the quantitative extraction of phenolic compounds from grape pomace without affecting their bioactivity. Moreover, multiple response optimization showed the optimal extraction parameters to be 81?C and 140 minutes for the unmilled pomace samples, and 88?C and 5 minutes for the milled. TPC, FC, TMA, TC, AA and AC are almost the same for both optimums. Thus the possibility of replacing the milling process by the extraction time prolongation (for the unmilled pomace) of 135 minutes seems to be very plausible. HPLC analysis showed different quantity and diversity of extracted phenolics for the optimums. However this difference did not significantly affect the overall activity, showing that PC in the different extracts act in complete synergy all together leading to important biological properties. The obtained results using the extraction strategy adopted in this work could lead to several industrial applications.

关键词： Phenolic Compounds Grape Byproducts Optimization Aqueous Extraction Response Surface Methodology

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A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitis viniferaVarieties

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Food and Nutrition Sciences 2012年第10期3卷 1420-1432页

作者： Nada El Darra Joanna Tannous Paulette Bou Mouncef James Palge Joseph Yaghi Eugène Vorobiev nicolas louka Richard G. Maroun Chateau KSARA S.A.L Ksara Békaa Valley Lebanon. Unité de Biochimie and Centre d’Analyse et de Recherche Faculté des Sciences Université Saint-Joseph de Beyrouth 1107 2050 Beirut Lebanon Université de Technologie de Compiègne Département de Génie chimique Unité Transformations Intégrées de la Matière Renouvelable Centre de Recherche de Royallieu B.P. 20529-60205 Compiègne Cedex France

The present work is devoted to the study of antiradical and antimicrobial activities of phenolic compounds extracted from different grapevine varieties grown in the Bekaa plane-Lebanon. The amount of phenolic compounds in selected grape extracts was determined by the Folin-Ciocalteau method. Phenolic composition was specified by high performance liquid chromatography. Free radical scavenging activity was examined by using the (2,2’-diphenyl-1-picrylhy-drazyl) DPPH assay. The potential antimicrobial activity was studied using a new quantitative method developed during this work. This activity was tested against several microbial pathogens, including a Gram-positive strain (Listeria monocytogenes), two Gram-negative strains (Escherichia coli and Salmonella arizonae) and a fungal strain (Candida albicans). According to the results of the present screening study, a great variability in the composition of phenolic com-pounds in red grape extracts was detected. All phenolic compounds extracts, demonstrated important scavenging properties and antimicrobial effect against bacterial and fungal strains. Yet, a different response degree was noticed depending on the tested microorganism and the phenolic composition of grape extracts. Antimicrobial activity was more effective against Gram-positive than Gram-negative and yeast strains. Furthermore, our results highlighted a significant role of synergistic effect between various phenolic compounds in the free radical scavenging and antimicrobial activities.

关键词： Phenolic Compounds DPPH HPLC-DAD Antimicrobial Antiradical Grapevines and Synergistic Effect

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