Response Surface Optimization of Extraction of Resveratrol from Grape Vine Leaves Using β-Cyclodextrin

doi:10.7506/spkx1002-6630-201622003

Abstract

Abstract: The effects of β-cyclodextrin, 50% methanol and water on the recoveries of phenolic compounds and resveratrol from grape vine leaves were evaluated. The interaction between β-cyclodextrin and resveratrol was analyzed using molecular docking method. The results indicated that the highest total phenolic content was obtained by using 50% methanol, while β-cyclodextrin resulted in the highest yield of resveratrol. The hydrophobic cavity of β-cyclodextrin could accommodate the resveratrol molecule, and hydrogen bindings between β-cyclodextrin and resveratrol led to the formation of stable complexes. By applying one-variable-at-a-time approach and response surface methodology, the β-cyclodextrin-assisted extraction process of resveratrol from grape vine leaves was optimized. Temperature was the most significant factor affecting the yield of resveratrol, followed by β-cyclodextrin concentration and treatment time. The optimal conditions obtained were as follows: β-cyclodextrin concentration, 28 g/L; temperature, 50 ℃; and extraction duration, 68 min, under which a resveratrol yield of 152.2 μg/g was achieved.

Key words: grape vine leaves, resveratrol, β-cyclodextrin, molecular docking, extraction

CLC Number:

TS255.1

WANG Zhouli, YUAN Yahong, LIU Yuxuan, YUE Tianli, CAI Rui, CUI Lu*. Response Surface Optimization of Extraction of Resveratrol from Grape Vine Leaves Using β-Cyclodextrin[J]. FOOD SCIENCE, 2016, 37(22): 13-19.

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