Comparative studies of extraction methods of biologically-active substances with antioxidant properties from grape seed (Vitis vinifera L.)

The aim of the work was to compare the influence of extraction methods on the total phenol and flavonoid content as well as antiradical activity and reducing power of biologically-active extracts obtained from grape seeds. The examined methods for obtaining by-products of wine production consisted of maceration, ultrasonic exposure and microwave irradiation. Research methods included a spectrophotometric approach used for determining the total content of phenols and flavonoids, the free radical of 2,2-diphenyl-1-picrylhydrazyl to evaluate antiradical activity, a ferric reducing ability of plasma (FRAP) assay to assess reducing power and a linoleic acid model to test antioxidant activity. The results show that ultrasonic techniques allow higher phenol and flavonoid content to be extracted from grape seed feedstock, yielding extracts with high antiradical activity, reducing power and antioxidant values. A similar effect on a number of parameters of grape seed extract is achieved exerted by microwave irradiation, although these parameters' values are lower. Thus, ultrasonic treatment can be recommended as an intensification method for obtaining grape seed extracts having high antioxidant activity, frequently used as a component of many biologically active additives, as well as in various cosmetic products.

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