Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera)

Iglesias-Carres, Lisard; Mas-Capdevila, Anna; Sancho-Pardo, Lucía; Bravo, Francisca Isabel; Mulero, Miquel; Muguerza, Begoña; Arola-Arnal, Anna

doi:10.3390/nu10121931

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Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera)

Lisard Iglesias-Carres

¹,

Anna Mas-Capdevila

¹,

Lucía Sancho-Pardo

¹,

Francisca Isabel Bravo

Miquel Mulero

Begoña Muguerza

^1,2,*

and

Anna Arola-Arnal

Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain

EURECAT, Centre Tecnològic de Catalunya, Unit of nutrition and Health, 43204 Reus, Spain

Author to whom correspondence should be addressed.

Nutrients 2018, 10(12), 1931; https://doi.org/10.3390/nu10121931

Received: 3 October 2018 / Revised: 17 November 2018 / Accepted: 3 December 2018 / Published: 5 December 2018

(This article belongs to the Special Issue Plant Food, Nutrition and Human Health)

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Abstract

Scientific research has focused on the characterization of bioactive polyphenols from grape seeds and skins, and the pulp has often been overlooked. However, since the beneficial properties of grapes are associated with the consumption of whole fruit, a full extraction and posterior characterization of the phenolic compounds in whole grapes is required to identify the involved bioactive compounds. Such methodologies are not currently available for the whole edible parts of red grapes. This study aimed to determine the best polyphenol extraction conditions of whole red grapes, and apply the method to characterize and quantify the polyphenol composition of three different grapes. The optimized conditions were 80 mL/g, 65% methanol (1% formic acid), 72 °C, and 100 min under agitation of 500 rpm. Also, methanol and ethanol were compared as extraction solvents, and methanol achieved statistically higher extraction rates for anthocyanins. The results of this work suggest a higher quantification of phenolic compounds when red grapes are analyzed whole, including the seeds, pulp, and skin. View Full-Text

Keywords: anthocyanin; flavanols; flavonoids; proanthocyanidins; response surface methodology

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Iglesias-Carres, L.; Mas-Capdevila, A.; Sancho-Pardo, L.; Bravo, F.I.; Mulero, M.; Muguerza, B.; Arola-Arnal, A. Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera). Nutrients 2018, 10, 1931. https://doi.org/10.3390/nu10121931

AMA Style

Iglesias-Carres L, Mas-Capdevila A, Sancho-Pardo L, Bravo FI, Mulero M, Muguerza B, Arola-Arnal A. Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera). Nutrients. 2018; 10(12):1931. https://doi.org/10.3390/nu10121931

Chicago/Turabian Style

Iglesias-Carres, Lisard, Anna Mas-Capdevila, Lucía Sancho-Pardo, Francisca Isabel Bravo, Miquel Mulero, Begoña Muguerza, and Anna Arola-Arnal. 2018. "Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera)" Nutrients 10, no. 12: 1931. https://doi.org/10.3390/nu10121931

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Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera)

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