Comparative study on purification optimization and characteristics of grape seed proanthocyanidins

Abstract

Grape seed is the main source of proanthocyanidins (PAs), which have antioxidant, anticancer, and anti-inflammatory activities. Resin can realize the separation and purification of substances and is frequently used for purifying PAs. Sephadex LH-20 is mostly used for PA classification; however, less relevant studies comparing the purification of the Sephadex LH-20 and the resin have been conducted. In this study, the purification capacity of proanthocyanidins from grape seeds was compared between the AB-8 macroporous resin and the Sephadex LH-20. The adsorption mechanism was described by Langmuir and Freundlich equations, and the purification parameters were optimized by adsorption-desorption experiments and Box-Behnken design. The components and contents of the purified products were analyzed, it was compared with crude products. The results showed that the optimal process parameters included the following: loading volume 25 mg/mL; loading volume 1 mL; washing with 5-bed volume (BV) distilled water to remove impurities; and about 60% (v/v) acetone washing with 4.3−4.6 BV desorption. After purification, the concentration of the monomer and purity were improved, and the AB-8 resin was more suitable as the purification filler than the Sephadex LH-20. In conclusion, optimization of the purification parameters of the AB-8 macroporous resin and the Sephadex LH-20 has the characteristics of high efficiency, economy, and environmental protection, and has significant industrial production potential, providing a direction for the reuse of waste wine residue.

Keywords

Grape seed proanthocyanidins / Antioxidant activity / Method comparison / Mean degree of polymerization

Author contributions

The authors confirm contribution to the paper as follows: study conception and design: Song H, Liu S; data collection: Huang Y; analysis and interpretation of results: Song H, Huan J; draft manuscript preparation: Zhang C, Song H; supervision: Yuan C, Li J; resources: Yuan C. All authors reviewed the results and approved the final version of the manuscript.

Data availability

This published article contain all of the data generated or analyzed during this work.

Acknowledgments

This research was supported by the Pegatron wine production area characteristic wine technology integration Foundation of China (TG20240330), and the China Postdoctoral Science Foundation (Grant No. 2024M762638).

Conflict of interest

The authors declare that they have no conflict of interest.

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