Abstract:

High pressure microwave-assisted extraction (HPME) was applied to extract procyanidins from grape seeds. The effects of ethanol concentration, material/liquid ratio, microwave power, extraction time and pressure on yield of procyanidins were investigated by single-factor method. Subsequently, a three-factor, three-level Box-Behnken experimental design combining with response surface modeling (RSM) was employed for maximizing the yield of procyanidins. A maximum yield of procyanidins of 4.195% was obtained by extraction for 120 s at a microwave power of 900 W and 0.8 MPa using 74% ethanol as the extraction solvent. HPME had many advantages over other extraction techniques, including time saving and high extraction efficiency.

Key words: high pressure microwave extraction (HPME), procyanidins (PC), Box-Behnken experimental design