Abstract:

Objective: To optimize the extraction of grape seed oil and investigate its antioxidant properties. Methods:
Response surface methodology was applied to optimize the extraction process. Antioxidant properties of grape seed oil
were evaluated using superoxide anion, hydroxyl and nitroso radical scavenging and reducing power assays. Results: The
optimum conditions for extracting grape seed oil were determined as extraction for 1.703 h at 58.136 ℃ with a solid/liquid
ratio of 1:5.627. The grape seed oil obtained possessed superoxide anion radical scavenging capacity higher than that of
seabuckthorn flavones at the same concentration and hydroxyl radical scavenging capacity comparable to that of ascorbic
acid without significant difference, and its nitroso radical scavenging capacity and reducing power were significantly higher
than those of ascorbic acid and seabuckthorn flavones. Conclusion: The optimized extraction conditions are feasible, and
grape seed oil possesses good antioxidant potential.

Key words: grape seed, grape seed oil, response surface methodology, antioxidant activity