Extraction of Polyphenols and its Free Radical Scavenging Capacities in Grape Skin Residue
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Abstract:
The influence of yield rate from ultrasonic extraction of grape skin residue polyphenols from wine was studied by single factor experiment and the orthogonal experiment in this paper. The optimum technological parameters were determined as follows: ultrasonic time 30min, temperature 60 ℃, ratio of material to liquid 1:20 (g/mL) and ultrasonic power 200 W. Under these conditions, grape polyphenols yield rate was 6.72 mg/g. Crude grape polyphenols were extracted to investigate hydroxyl free radical scavenging capacities by Fenton, and evaluate their antioxidant activities. When the mass concentration of grape polyphenols was 0.79 mg/mL, the ratio of hydroxyl free radical scavenging can reach 78.64%.
