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Food Eng. Prog. 2009; 13(1):32-37

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2009.13.1.32

Article

Optimization of Ultrasound-Assisted Extraction for Antiradical Activities of Peel and Seed Extracts of Campbell Early Grapes

Kashif Ghafoor1, Yong Hee Choi1,*
Author Information & Copyright ▼
1Department of Food Science and Technology, Kyungpook National University
*Corresponding author: Yong Hee Choi, Department of Food Science and Technology, Kyungpook National University, 1370, Sankyukdong, Puk-ku, Daegu 702-701, Republic of Korea, Tel: +82-53-950-5777; Fax: +82-53-950-6772, E-mail : yhechoi@knu.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 05, 2008; Revised: Dec 16, 2008; Accepted: Dec 26, 2008

Published Online: Feb 28, 2009

Abatract

Central composite design was applied for the ultrasound-assisted extraction from peel and seed of Campbell Early grapes and the extraction processes were optimized for the antiradical activities of the extracts by using response surface methodology. Optimal conditions were 53.45% of ethanol concentration, 45.99°C of extraction temperature and 23.93 min of extraction time for the maximum antiradical activity of grape peel extract (54.98%) and 53.14% of ethanol 56.03°C of temperature and 29.03 min of time for maximum antiradical activity of grape seed extract (90.60%).

Keywords: central composite design; ultrasound-assisted extraction; grape peel; grape seed; antiradical activity; response surface methodology

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