Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology

Kashif Ghafoor, Jiyong Park, Yong Hee Choi

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186 Citations (Scopus)


Supercritical fluid extraction (SFE) was applied for the extraction of valuable compounds from grape (Vitis labrusca B.) peel. Extraction was carried out according to an orthogonal array design (OAD) and independent variables selected were temperature, pressure and modifier concentration. SFE process was optimized by using response surface methodology (RSM) for the extract yield, total phenols, antioxidants and total anthocyanins from grape peel. Effects of extraction temperature and pressure were found to be significant on all responses. Optimal SFE conditions were identified as 45-46 °C temperature, 160-165 kg cm- 2 pressure and 6-7% ethanol as modifier for maximum extract yield (12.31%), total phenols (2.156 mg GAE/100 mL), antioxidants (1.628 mg/mL) and total anthocyanins (1.176 mg/mL). Experimental values for response variables at these optimal conditions match well with the predicted values. Grape peel extracts obtained by SFE showed more than 93% DPPH radical scavenging activities. Industrial relevance: This study describes the response surface optimization of supercritical fluid extraction (SFE) process for the enhanced recovery of total phenols, antioxidant and anthocyanins from grape peel. SFE uses CO2 as supercritical fluid which is environment friendly solvent; allows extraction at lower temperature and the extracts obtained possess higher quality and safety. Industrially, it may be used as a promising technique for the extraction of bioactive compounds from plant materials.

Original languageEnglish
Pages (from-to)485-490
Number of pages6
JournalInnovative Food Science and Emerging Technologies
Issue number3
Publication statusPublished - 2010 Jul

Bibliographical note

Funding Information:
The authors are grateful to Korean Research Foundation, Republic of Korea for the financial support to conduct this research work.

All Science Journal Classification (ASJC) codes

  • Food Science
  • General Chemistry
  • Industrial and Manufacturing Engineering


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