Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction

Ana G. Luque-Alcaraz*, Cynthia N. Hernández-Téllez, Abril Z. Graciano-Verdugo, Alma R. Toledo-Guillén, Pedro A. Hernández-Abril*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

The research investigates the extraction of antioxidant phenolic compounds from grape pomace, a wine fermentation byproduct. Ultrasound-assisted extraction (UAE), varying parameters such as solute:solvent ratio, power, and time were utilized. UAE was specifically applied to Vitis vinifera L. using high-intensity ultrasound with ratios of 1:18 and 1:42 g:mL, 250 and 400 W power levels, and extraction times of 15 and 20 minutes. Total phenolic content was quantified via the Folin–Ciocalteau reagent, and total flavonoids were determined using quercetin as a standard. Antioxidant capacity was evaluated through ABTS, FRAP, and DPPH Radical Scavenging Assays, with Trolox equivalent antioxidant capacity (TEAC) for comparison. Results indicated a total phenolic content of 50 to 80 μmol GAE/g d.w., with no significant differences among treatments. Total flavonoid concentration ranged from 2.5 to 4 μmol QE/g d.w. Importantly, the solute:solvent ratio impacted antioxidant capacity, with higher ratios showing increased ABTS radical capacity. Treatment 1, with the highest flavonoid content, exhibited the greatest antioxidant capacity against DPPH radicals. This study underscores the intrinsic correlation between cumulative bioactive compound content and the inherent antioxidant capacity of grape pomace extracts. This highlights the potential application of these extracts as antioxidant reservoirs, poised for integration into functional foods and biomedical nutraceuticals.

Original languageEnglish
Article number20230141
JournalGreen Processing and Synthesis
Volume13
Issue number1
DOIs
StatePublished - 1 Jan 2024

Bibliographical note

Publisher Copyright:
© 2024 the author(s).

Keywords

  • antioxidant capacity
  • phenolic compounds
  • ultrasound-assisted extraction
  • Vitis vinifera L

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