Optimizing supercritical CO2 extraction of phytochemicals from grape peels using response surface technology: Modeling, characterization, and antioxidant potential
Karaogul E. Al Çiçek S. Uğurtay A. Engin T. Çiğdem A. Alwazeer D. Bayadilova A. Bekbayeva R. Orynbekov D. Bekbayev K.
June 2026Elsevier B.V.
Applied Food Research
2026#6Issue 1
This study aimed to extract phytochemicals from black Cimin grape peels using supercritical carbon dioxide extraction (Sp-CO2), applying various optimization techniques, statistical methods, and mathematical modeling. The independent variables in the optimization process were pressure, temperature, and time. The total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and phenolic compound levels in grape peels were optimized using response surface methodology (RSM). Under optimal Sp-CO2 conditions of 80 bar pressure, 60 °C temperature, and 5 min, the optimized extract yielded TPC of 21.84 mg GAE/100 mL, antioxidant activities of 43 % (DPPH) and 52.82 % (ABTS), catechin at 15.83 mg/100 mL, and total phenolics by HPLC at 17.99 mg/100 mL. The close agreement between predicted and experimental results in the RSM-based optimization demonstrates the high accuracy of the mathematical modeling used. These findings confirm that Sp-CO₂ extraction, supported by mathematical modeling and statistical optimization, is a highly effective and precise green method for recovering valuable bioactive compounds from black grape peels.
Cimin grape peels , Mathematical modelling , Optimization , Phytochemicals , Supercritical carbon dioxide extraction
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Department of Forest Biomaterials, College of Natural Resources, North Carolina State University, Raleigh, 27695-8003, NC, United States
Innovative Food Technologies Development, Application, and Research Center, Igdir University, Igdir, 76000, Turkey
Food Engineering, Engineering Faculty, Harran University, Şanlıurfa, Turkey
Department of Nutrition and Dietetics, Faculty of Health Sciences, Iğdır University, Iğdır, 76000, Turkey
Shakarim University, st. Glinka, 20A, Semey, Kazakhstan
Department of Food Engineering, Faculty of Engineering, Harran University, Sanliurfa, Turkey
Department of Forest Biomaterials
Innovative Food Technologies Development
Food Engineering
Department of Nutrition and Dietetics
Shakarim University
Department of Food Engineering
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