Abstract—Microwave assisted extraction (MAE) was applied for the extraction of phenolic compounds from grape seed and skin Vitis vinífera L. cv. País, and the results were compared with maceration. The goal was to optimize the phenolic compounds extraction from skin and seed, by MAE, studying the influence of extraction time and solid-liquid ratio (S/L). The MAE experiments were carried out according to Face-centered central composite design (CCD). The yield was modeled by a quadratic equation in a household microwave. Maceration was performed with an orbital shaker at 18 ° C, to 180 rpm, for different times. The extracts were analyzed for total phenols content, means grade polymerization (mDP) and angiotensin-converting enzyme (ACE) inhibition. For skin and seed, optimum yield was determined to 180 s and S/L ratio equal to 1/11 for skin, and 1/14.9 for seed. In the experimental range used were obtained deviations were less than 5%. Differences were observed in extracts obtained by maceration and MAE. In MAE, for skin, less performance, more mdP and less ACE inhibition was obtained. Instead, seed presents lower performance, lower mDP and lower ACE inhibition. But, in maceration, kinetics is slower. So, it is necessary to study the energy cost before making scale up.

Index Terms—MAE extraction, maceration, optimization, grapes, phenolic compounds

Cite: Estrella Aspe L., Raúl Fuentes U., and Katherina Fernández E., "Microwave Assisted Extraction of Phenolics Compounds from Grape Vitis vinifera cv. País. A Comparison with Maceration," Journal of Medical and Bioengineering, Vol. 4, No. 3, pp. 192-197, June 2015. Doi: 10.12720/jomb.4.3.192-197