FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 62-66.doi: 10.7506/spkx1002-6630-201310014

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Optimization of Ultrasound-Assisted Extraction and Antioxidant Activity of Crude Polysaccharides from Grape Seeds

WANG Qiang,ZHAO Xin   

  1. Institute of Food Safty and Nutrition, Department of Biological and Chemical Engineering,Chongqing University of Education, Chongqing 400067, China
  • Received:2012-12-18 Revised:2013-03-29 Online:2013-05-25 Published:2013-05-07
  • Contact: Qiang WANG E-mail:wangqiang8203@163.com

Abstract:

Based on one-factor-at-a-time experiments, response surface methodology was used to optimize the ultrasonicassisted
extraction of crude polysaccharides from grape seed (GSCPs). The composition, molecular size distribution and
antioxidant activity of GSCPs were further investigated. The optimal extraction conditions were obtained as follows:
liquid/solid ratio 41:1, ultrasonic power, 105 W, extraction temperature 56 ℃ and 37 min of extraction time. Under these
conditions, the yield of GSCPs was 2.37%. The result showed that GSCPs were distributed in a wide molecular size range.
DPPH free radical scavenging assay revealed high antioxidant activity of GSCPs.

Key words: grape seed, crude polysaccharides, response surface methodology, compositions, antioxidant activities

CLC Number: