FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 43-45.

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Study on Extraction of Polyphenols from Grape Seeds and Extract Inhibition of Oil Oxidation

   Zhang-Jun, JI  Wei-Zhi, QI  Xin   

  • Online:2001-10-15 Published:2012-02-15

Abstract: The extraction of polyphenols from grape seeds was studied and the antioxidant activity of the extrct towards edible oils was evaluated as well.It was found that,the acetone-water(80:20 to 60:20)mixture was the optimum extractant for the grape seeds with moisture content of 8%.The extraction yield of polyphenols showed no obvious increase from 20℃ to 50℃.The ratio of grape seeds to extractant was optimal at 1∶20 for one extraction or twice but 1∶5 for three times of extraction with 30min each.The oven-storage experiment indicated that the grape seeds extract showed stronger protection for lard and grape seed oil from oxidation than the BHT.

Key words:  , Grape seeds Polyphenols Extract Antioxidation