Food Technology Division, Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad-431004, M.S, India
*Author for correspondence: Email: bksakhale.chemtech@bamu.ac.in
Online published on 22 January, 2020.
Polyphenols are naturally occurring antioxidants and most abundant secondary metabolites in grape wastes. The conventional and Microwave Assisted Extraction (MAE) methods were investigated to obtain phenolic compounds from grape skins and compared in term of extraction yield and antioxidant power of the extract. Quantitative analysis of phenols in grape skin was performed using HPLC methods. Total phenolic content, total antioxidant activity and concentration of gallic acid were found in grape skin by conventional extraction method as 26.54 mg GAE/100g, 36.28% and 58.64 μg/ml whereas, in MAE as 73.68 mg GAE/100g, 76.25% and 426.38 μg/ml, respectively. MAE method of antioxidant extraction from grape skin was found more efficient than that of conventional extraction method.
Grape skin, antioxidants, phenols, microwave, conventional extraction
