Volume 17, Issue 98 (2020)                   FSCT 2020, 17(98): 147-158 | Back to browse issues page

XML Persian Abstract Print

1- Department of food science and technology, Sabzvar Branch, Islamic Azad University
2- Sabzevar Branch, Islamic Azad University , morteza1937@yahoo.com
3- Research Institute of food science and technology
4- Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University
Abstract:   (2639 Views)
Sardasht black grape (Vitis Viniferae cv. Rash) is one of the most important grape cultivars in west Azerbaijan province in Iran that mainly used for grape juice production. Black grape residues are a cheap source of bioactive compounds. In this research ultrasound-assisted (UAE) and maceration extraction (ME) were applied for bioactive compounds extraction of Sardasht black grape residues. A central composite design was used to obtain the optimal conditions of UAE and ME; the effects of operating conditions (temperature and time) on phenolic compounds, anthocyanin content and antioxidant activity were studied through response surface methodology (RSM). Optimized conditions were as follows: extraction time was 24 h, and temperature was 35°C for ME and 55°C and 15 min for UAE. Under these conditions the phenolic compounds, anthocyanins and antioxidant activity obtained by ME and UAE methods were 96.779 mg GAE/100 ml, 118.345 mg/L, 55.49% and 114.115 mg GAE/100 ml, 121.645 mg/L, 64.89%, respectively. This study provides evidence that UAE is an effective technique for the extraction of bioactive compounds from Sardasht black grape residues.
Full-Text [PDF 1330 kb]   (672 Downloads)    
Article Type: Original Research | Subject: Statistics, modeling and response levels in the food industry
Received: 2019/07/13 | Accepted: 2019/08/24 | Published: 2020/03/29

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.