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Contents of Resveratrol in Different Parts of Grapes  

Cho, Yong-Jin (Korea Food Research Institute)
Kim, Jae-Eun (Korea Food Research Institute)
Chun, Hyang-Sook (Korea Food Research Institute)
Kim, Chong-Tai (Korea Food Research Institute)
Kim, Sung-Soo (Korea Food Research Institute)
Kim, Chul-Jin (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 306-308 More about this Journal
Abstract
Contents of resveratrol in different parts of Gerbong, Campbell, and Sheridan grapes were measured through HPLC analysis. Resveratrol contents in the flesh, skin, seed, and fruit stem of each grape showed significant differences, whereas little difference was observed among the cultivars. In fruit stem, and skin and seed, resveratrol contents were 170 to 440 and 4 to $8\;{\mu}g/g-dry$ weight, respectively, an indication that the fruit stem may be a good resource for resveratrol production.
Keywords
resveratrol; grape; HPLC;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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