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Resveratrol Extraction from Grape Fruit Stem and its Antioxidant Activity  

Cho, Cheol-Hee (Department of Food and Biotechnology, Center for Food Function and Safety & Basic Science Institute, Hoseo University)
Kim, So-Young (Department of Food and Biotechnology, Center for Food Function and Safety & Basic Science Institute, Hoseo University)
Yoo, Gui-Jae (Department of Food and Biotechnology, Center for Food Function and Safety & Basic Science Institute, Hoseo University)
Son, Min-Hee (Department of Food and Biotechnology, Center for Food Function and Safety & Basic Science Institute, Hoseo University)
Park, Keun-Hyoung (Department of Food and Biotechnology, Center for Food Function and Safety & Basic Science Institute, Hoseo University)
Lim, Byung-Lak (H & BT Korea Co., Ltd)
Kim, Dong-Chung (Institute of Basic Science, Sungkyunkwan University)
Chae, Hee-Jeong (Department of Food and Biotechnology, Center for Food Function and Safety & Basic Science Institute, Hoseo University)
Publication Information
Applied Biological Chemistry / v.51, no.1, 2008 , pp. 11-16 More about this Journal
Abstract
The extraction conditions for resveratrol production from grape fruit stem, which is a by-product of grape processing, were optimized to develop high-functional grape-based products. Additionally, the bioefficacy of grape fruit stem extract (GFSE) as an antioxidant agent was evaluated. Resveratrol was extracted using various experimental conditions such as extractant type, extractant concentration, raw material-extractant ratio, extraction time and temperature, and the results were analyzed using a statistical program (SPSS). The resveratrol yield was the highest when 80% ethanol with a raw-material-extractant ratio of 1:10 (w/v) was used. In addition, the optimal temperature and time were selected as $60^{\circ}C$ and 90 min, respectively. When the antioxidant activity was analyzed and expressed as DPPH radical scavenging activity and SOD-like activity, the antioxidant activity of GFSE was higher than that of BHT, BHA and L-ascorbic acid. Finally, it was found that GFSE could be used as a raw material for the production of high antioxidant agents.
Keywords
antioxidant activity; extraction condition; grape fruit stem; resveratrol;
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