Study on the Extraction Process and Antioxidant Activity of Polyphenols from Vitis vinifera L.
Objective To study the extraction process and antioxidant activity of total polyphenols from Vitis vinifera.Method Single factor experiments and response surface experiments were conducted using liquid to material ratio,ultrasound power,extraction time,and ethanol volume fraction as single factors,and the total polyphenol content as evaluation indicators was used to determine the optimal extraction process conditions.VC was used as a control to investigate the scavenging effect of red raisin extract on DPPH·and ABTS+·free radicals.Result The optimal extraction process conditions for total polyphenols in Vitis vinifera were ethanol volume fraction of 35%,ultrasound power of 80 kW,extraction time of 55 minutes,solid-liquid ratio of 1∶25(g/mL),and the optimal extraction process resulted in a content of 1.59 mg/g of Vitis vinifera polyphenols.The maximum scavenging rates of DPPH and ABTS free radicals by red raisin poly-phenol extract were 91.58%and 100.35%,respectively.Conclusion This method is easy to oper-ate and can be used for the extraction of total polyphenols from Vitis vinifera.The extract has a certain free radical scavenging effect,and provides a theoretical basis for the establishment of scientific drying methods in the later stage.
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