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Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents  

Chnng, Hae-Kyung (Department of Food & Nutrition, College of Natural Science, Hoseo University)
Choi, Chang-Sook (Department of Food & Nutrition, College of Natural Science, Hoseo University)
Park, Won-Jong (Department of Food Science & Technology, College of Industrial Science, Kongju National University)
Kang, Myung-Hwa (Department of Food & Nutrition, College of Natural Science, Hoseo University)
Publication Information
Food Science and Biotechnology / v.14, no.6, 2005 , pp. 715-721 More about this Journal
Abstract
Antioxidant activities of grape seeds extracted with various solvents were evaluated by measuring total phenol and flavanol contents, thiobarbituric acid reactive substances (TBARS) following lipid peroxidation, 2-deoxyribose degradation, SOD-like activity, 2,2'-azino-bis(3-ethylbenzthizaoline-6-sulfonic acid (ABTS) radical-scavenging ability, and electron-donating ability using 1,1-diphenyl-2-pycryl hydrazil (DPPH) method. Total phenol and flavanol contents of mixted-solvent extracts were higher than those of single-solvent extracts, with the mixing ratio of 17:3 (ethyl acetate: water) (EW) showed the highest contents. Antioxidant activities (%) of TBARS following phosphatidylcholine peroxidation were 14, 45, 45, 7, 4, 25, 21, 23, and 20% for ascorbic acid (AA), butylated hyroxytoluene (BHT), quercetin (Q), acetone extract (AT), ethyl acetate (EA) extract, methanol (MeOH) extract, 4:1 (EA) extract, 9:1 (EW)-extract, and 17:3 EW extract, respectively. Antioxidant activities for 2-deoxyribose degradation were 5, 80, 87, 78, 56, 73, 64, 60, and 75% in AA, BHT, Q, AT, EA, MeOH extract, 4:1 EW extract, 9:1 EW extract, and 17:3 EW extract, respectively. MeOH grape seed extract showed distinctly stronger electron-donating activity than other solvent extracts.
Keywords
antioxidant; grape seed; thiobarbituric acid reactive substances; 2-deoxyribose; 1,1-diphenyl-2-pycryl hydrazil;
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Times Cited By Web Of Science : 4  (Related Records In Web of Science)
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