Offline combination of pressurized fluid extraction and electron paramagnetic resonance spectroscopy for antioxidant activity of grape skin extracts assessment.
A comprehensive characterization of grape skin methanolic and ethanolic extracts prepared by pressurized fluid extraction (PFE) at various temperatures within 40 to 120°C from two wine grape varieties, St. Laurent and Alibernet was performed. For the first time, an offline combination of PFE and electron paramagnetic resonance (EPR) spectroscopy together with other experimental methods was employed to assess the effect of extraction conditions on numerous extract characteristics including antioxidant or radical-scavenging ability, HPLC profile of anthocyanins, total phenolic compounds content (TPC), tristimulus color values (CIE Lab), and pH values. The properties of extracts depend on the solvent used, the mass of grape skins as well as on the extraction conditions among which the temperature plays a crucial role. In spite of wide interval of extraction temperatures, all extracts still retain their antioxidant and/or radical-scavenging properties, indicating that the extracts prepared by PFE can serve as potential source of functional food supplements or color enhancers.
Polovka
Martin
M
Department of Chemistry and Food Analysis, VUP Food Research Institute, Priemyselná 4, P.O. Box 25, SK-824 75 Bratislava, Slovak Republic. polovka@vup.sk
Sťavíková
Lenka
L
Hohnová
Barbora
B
Karásek
Pavel
P
Roth
Michal
M
D000975:Antioxidants / Q000032:analysis* / Q000302:isolation & purification; D005591:Chemical Fractionation / Q000379:methods*; D004578:Electron Spin Resonance Spectroscopy / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D010936:Plant Extracts / Q000032:analysis* / Q000302:isolation & purification; D027843:Vitis / Q000737:chemistry*
D000975:Antioxidants; D010936:Plant Extracts