Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin

  • Yineth Ruíz-García
  • Carolina Beres
  • Davy W. H. Chávez
  • Erika F. Souza
  • Renata V. Tonon
  • Lourdes M. C. CabralEmail author
Short Communication


The aim of this study was to evaluate the effects of process conditions on the solid–liquid extraction of bioactive compounds from the Alicante Bouschet grape skin from the semi-arid region of Brazil. The influence of temperature (23–57 °C), ethanol concentration (16–84%) and citric acid concentration (0–4%) on the total phenolic content, monomeric anthocyanin content and on the antioxidant capacity of the extracts measured by oxygen radical absorbance capacity and cation radical scavenging activity (ABTS·+) methods was investigated. Ethanol concentration and temperature had a significant influence on total phenolic compounds extraction and antioxidant capacity while monomeric anthocyanins extraction was only affected by ethanol concentration. The conditions selected as the most adequate for the extraction were: temperature of 40 °C, 50% v/v ethanol and 2% m/v citric acid.


Solid–liquid extraction Bioactive compounds Antioxidant capacity Grape skin Alicante Bouschet 



The authors are grateful to Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) (Process Number E-26/203294/2016) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (Process Number 408330/2016-3) for the financial support. The work by Yineth Ruíz-García was supported by Programa Estudantes-Convênio de Pós-Graduação (PEC-PG) CAPES-Brazil (Process Number 88882.195654/2018-01). The authors would like to thank Agnelli Hollanda Oliveira for the assistance during the laboratory work and Rio Sol winery of the ViniBrasil group for kindly providing grape pomace.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Yineth Ruíz-García
    • 1
  • Carolina Beres
    • 2
  • Davy W. H. Chávez
    • 1
    • 3
  • Erika F. Souza
    • 2
  • Renata V. Tonon
    • 2
  • Lourdes M. C. Cabral
    • 2
    Email author
  1. 1.Universidade Federal Rural do Rio de Janeiro (UFRRJ) – Programa de Pós-Graduação em Ciência e Tecnologia de AlimentosRio de JaneiroBrazil
  2. 2.Embrapa Agroindústria de AlimentosRio de JaneiroBrazil
  3. 3.Centro Federal de Educação Tecnológica Celso Suckow da Fonseca, Campus Valença Rio de Janeiro – Brasil, CEFET/RJBairro Belo Horizonte, ValençaBrazil

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