Ultrasound-assisted extraction of resveratrol from grape leaves and its purification on mesoporous carbon

Abstract

Resveratrol has been extracted from grape leaves by ultrasound-assisted extraction with aqueous ethanol and further concentrated on a column of mesoporous carbon. The ethanol concentration, extraction temperature, solid/ liquid ratio, and extraction time have been investigated, and the extraction kinetics has been studied. After one treatment run with mesoporous carbon, the resveratrol purity was improved from 2.1 to 20.6%. The antioxidant activities of grape leaf extracts before and after concentration have been analyzed. Mesoporous carbon has been applied in the purification of resveratrol from grape leaves for the first time, and it is shown to offer a promising procedure in this field. Grape leaf is a promising material for the extraction of resveratrol, which shows antioxidant properties.

Chemical composition and antioxidant properties of native Ecuadorian fruits: Rubus glabratus Kunth, Vaccinium floribundum Kunth, and Opuntia soederstromiana

“…Resveratrol (RSV) quantification was performed according to Sun et al [ 24 ], with slight modifications. A total of 50 mg of the lyophilized samples was weighed in 4 mL brown glass vials and dissolved in 2 mL of extracting solution (ethanol: water, 70:30, v/v) by stirring for 35 min.…”

Resveratrol: Its Path from Isolation to Therapeutic Action in Eye Diseases

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Muscat grapes (Vitis vinifera L.) -An insight into phytonutrient potential and an aromatized functional food

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