FOOD SCIENCE

• Processing Technology • Previous Articles     Next Articles

Extraction and Anti-Ultraviolet Activity of Proanthocyanidins from Grape Seed

YANG Jian1 , YUAN Chun-long1,2,*, REN Ya-mei3, FANG Yu-fei1, YANG Xiao-yan1, ZHANG Shi-jie1   

  1. 1. College of Enology, Northwest A & F University, Yangling 712100, China;
    2. Shaanxi Engineering Research Center for Viti-Viniclture, Yangling 712100, China;
    3. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
  • Online:2014-09-25 Published:2014-09-17
  • Contact: YUAN Chun-long

RichHTML

4

PDF (PC)

316

Abstract:

An accelerated solvent extractor (ASE) was used to extract proanthocyanidins from defatted grape seed powder.
Grape seed proanthocyanidin extracts (GSPE) were obtained under the optimal operating conditions established by one
factor-at-a-time and orthogonal array design methods. We evaluated the anti-ultraviolet (UV) activity of GSPE at various
concentrations in ethanol by determining sun-protection factor (SPF) by a rapid and simple method with the aim of clarifying
the concentration-effect relationship. The optimal extraction conditions were found to be 14 min of extraction at 70 ℃with 70%
ethanol/water mixture (V/V) at a pressure of 1 100 psi. Under these conditions, the yield and purity of GSPE were 71.62 mg/g
and 41.53%, respectively. The SPF of 1 000 μg/mL proanthocyanidins in ethanol was 24.755 6 ± 0.759 9, which
confirmed the anti-UV activity of GSPE. A significant positive concentration-effect relationship was found within a certain
concentration range.

Key words: anti-UV activity, grape seed proanthocyanidin extracts (GSPE), ultraviolet spectrophotometry method, sunprotection factor (SPF), accelerated solvent extractor (ASE)

CLC Number: