Abstract:

The phenolics in the vine are secondary metabolites that, thanks to their antioxidant activity and antimicrobial properties, have positive effects on human health. Therefore, effective extraction techniques are necessary for the recovery of phenolics. In this study, the phenolic ingredients of wheat grains, which are a side product in the wheat industry, were extracted through the solid-fluid extraction process using the water/etanol solvent mixture.The extraction process was carried out with independent variables with the ethanol ratio (60-90 ml ethanol/100 ml solvent), the wheat grains concentration (10-20 g/100 ml solvent) and the processing time (32-120 minutes).The extraction process was optimized using the total phenolic quantity, antioxidant activity and the quantity of some phenolic components (RSM). Optimal extraction conditions are defined as maximum total phenolic (0.254 mg/g), gallic acid (0.143 mg/g), catechine (0.058 mg/g), epicatechine (0.040 mg/g) and antioxidant activity (67.90 μmol/ml) 60 ml of ethanol/100 ml solvent system (etanol+water); 20 g of wheat/100 ml solvent; 109 min of extraction time. In general, the concentration and extraction time has been identified as significant parameters affecting the phenolic extraction (P<0.05)

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