Optimization of Parameters Extraction of Natural Antioxidant from Moroccan Grape Pomace

The aim of this work is to quantify the polyphenols compounds existing in Moroccan grapes skins and to evaluate their antioxidant activity using the response surface methodology in order to optimize parameters influencing the extraction method. The effect of extraction duration (15–155 min), the temperature (27–63 °C), the percent of methanol (30–90%) and the particle size (125–425 µm) on the polyphenols yields and the antioxidant activity measured by the capacity of scavenging free radical DPPH were evaluated.