Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

N. Rajha, Hiba; El Darra, Nada; Hobaika, Zeina; Boussetta, Nadia; Vorobiev, Eugène; G. Maroun, Richard; Louka, Nicolas

doi:10.4236/fns.2014.54048

Public

Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

Published in Food and Nutrition Sciences • Jan 1, 2014

Authors:

Hiba N. Rajha

Nada El Darra

Zeina Hobaika

Abstract

The current work concerns the optimization process of phenolic compounds solid liquid extraction from grape byproducts at high temperatures and short incubation times. The effect of five experimental parameters (solidliquid ratio, particle size, time, temperature and solvent mixture) mostly believed...

Subject

Chemistry

Response surface methodology

Extraction (chemistry)

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