Pressurized liquid extraction of phenolic compounds from grape seed and optimization

In this study, effects of pressurized liquid extraction parameters on the extraction of red grape (Vitis vinifera L.) seed polyphenolic compounds were investigated.Therefore the effect of particle size, temperature, time, solid/liquid ratio and cycle on extraction yield, phenolic compound (total phenolic content and total procyanidin) yield and antioxidant activity of extracts were determined by changing one factor at a time (other factors are constant) using 70% acetone solvent.In the second part of the study, Response Surface Method (RSM) was performed in the level of 2^3 using independent parameters; particle size, temperature and time. The effects of studied parameters on the total phenolic compound and total polymeric procyanidin yield were investigated and second order model equations in the confidence level of 95% were developed.Keywords: Pressurized liquid extraction, grape seed, Phenolic compounds, Polymeric procyanidin, response surface methodology