Antioxidant properties flavonoids and phenolic content of grape seed extracts in Jordan
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2020 - Volume 14 Issue 2, pp. 4571-4574
  • Published Online: 30 Oct 2020
  • Open Access Full Text (PDF)

Abstract

Background: Grape seeds extract (GSE) is one of recommended natural antioxidants that could be used in various food products. it is used in jordan as healthy food material recording about 10000 kg consumption per year. Materials and Methods: The aim of this study is to quantify the antioxidant compounds that found in grape seeds which extracted using organic solvents (acetone 60%, ethanol 60% and methanol 75%) comparing with their 100% extracts. Grape pomace was collected from Jordan market, washed and dried then seeds were removed and powdered into fine particles. Ten g were extracted either by 100% of suggested solvents or by their corresponded dilute concentrations. Results: Grape seeds contain 6.79% (moisture), 7.00% (protein), 9.80% (fat), 2.10 (ash), 42.33% (fibers) and 31.98% (calculated carbohydrates). Yield of grape seeds extract was significantly affected by type of solvent either diluted with water or not. Such yield ranged between 5.5 to 10.4% when 100% organic solvents was used, meanwhile the corresponding extraction yield ranged between 10.7 to 14.0 % when such organic solvents were diluted. It could be descending ordered the efficiency of solvents for yielding extract as: Acetone: water (60: 40), Ethanol: water (60: 40) and Methanol: water (75: 25).
A significant difference in total flavonoids content of grape seed extracts was detected owing to solvent type. Grape seeds treated by diluted methanol (75: 25) gave an extract possessed the highest total flavonoids content contrary to that of extracted by 100% acetone. It could be reported that diluting of organic solvents Acetone: water (60: 40), Ethanol: water (60: 40) and Methanol: water (75: 25) enhanced corresponding extraction yield of total flavonoids by 1.8, 1.5 and 1.1 times higher. Similar pattern that found earlier was also detected when the content of total phenolics was considered showing higher efficiency for extracting more phenolics by diluting methanol with 25% of water to be in the first order. In conclusion, higher efficiency of extracting flavonoids and phenolics from grape seeds was seen when using 75% methanol for extraction.

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