Browse > Article
http://dx.doi.org/10.3746/jkfn.2002.31.6.1092

Antioxidant Activity of Grape Seed Ethanol Extract According to Serial Solvent Fractionation  

정하열 (한경대학교 식품공학과 및 식품생물산업연구소)
윤수정 (한경대학교 식품공학과 및 식품생물산업연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.6, 2002 , pp. 1092-1096 More about this Journal
Abstract
Ethyl acetate and butanol fractions among the serial solvent fractions of grape seed ethanol extract contained the catechin at the levels of 35.7 mg/g and 20.2 mg/g, respectively However, the POV increasing patterns of two linoleic acid samples containing each solvent fraction were so similar that the difference in antioxidant activity by the catechin content of each solvent fraction could not be found. Each solvent fraction was fractionated on C18 cartridges into three subfractions which were mono-, dimers fraction (FI), oligomers fraction (FII) and polymers fraction (FIII) to examine the effect by the difference in degree of Polymerization of proanthocyanidin. The catechin contents of ethyl acetate subfractions (E-F) were in the order of E-FI (26.0 mg/g) > E-FII (18.6 mg/g) > E-FIII (13.7 mg/g) but the three subfractions showed nearly similar antioxidant activities, by the POV measurement at 1,000 ppm concentration. Also the catechin contents of butanol subfractions (B-F) were in the order of B-FI (35.3 mg/g) > B-FII (30.8 mg/g) > B-FIII (22.7 mg/g) but similar antioxidant activities were observed in all subfractions. In this study, similar antioxidant activities of each solvent subfraction in spite of different catechin contents inform that the degree of polymerization of proanthocyanidin as well as the total catechin content should be considered in quality control of grape seed extract produced for natural antioxidant.
Keywords
antioxidant activity; grape seed ethanol extract; serial solvent frationation; peroxide value (POV); degree of polymerization;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Sun B, Leandro C, Ricardo da Silva JM, Spranger I. 1998. Sepration of grape and wine proanthocyanidins according to their degree of polymerization. J Agric and Food Chem 46: 1390-1396.   DOI   ScienceOn
2 Shin DH. 1997. Research trend and direction of natural antioxidants. Food Science and Industry 30: 14-21
3 Frankel EN, Waterhouse AL, Tussedre PL. 1995. Natural antioxidant in grapes and wines and their antioxidant activity in inhibiting oxidation of human lowdensity lipoprotein. J Agric and Food Chem 43: 890-894.   DOI   ScienceOn
4 Chung HY, Lee JH. 2001. Processing method of grape seed extract containing natural activity. Korean Patent 0298512.
5 Jayaprakasha GK, Singh RP, Sakariah KK. 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem 73: 285-290.   DOI   ScienceOn
6 Teissedre PL, Frankel EN, Waterhouse AL, Peleg H, German JB. 1996. Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. J Sci Food Agric 70: 55-61.   DOI
7 Korea Foods Industry Association. 1998. 161. grape seed ectract. In Food Additive Revolution. Korea Foods Industry Association, p 942-943.
8 Ricardo da Silva JM, Darmon N, Fernandez Y, Mitjavila S. 1991. Oxygen free radical scavenger capacity in aqueous models of different procyanidins from grape seeds. J Agric Food Chem 39: 1549-1552.   DOI
9 Chung HY, Yoon SJ. 2002. Antioxidant activity of grape seed ethanol extract. J Korean Soc Food Sci Nutr 31: 893-898.   과학기술학회마을   DOI   ScienceOn
10 Mayer AS, Yi OS, Person DA, Waterhouse AL, Franke EN. 1997. Inhibition of human LDL oxidation in relation to composition of phenolic antioxidants in grapes (Vitis vinifera). J Agric and Food Chem 45: 1638-1643.   DOI   ScienceOn
11 Walker M. 1991. Antioxidant properties of pycnogenol. Townsend Letters for Dotors Aug./Sep. 616-619.
12 Tebib K, Besancon P, Rouanet J. 1994. Dietary grape seed tannins aggect lipoproteins, lipoprotein lipases and tissue lipids in rats fed hypercholesterolemic diets. J Nutrition 124: 2451-2457.   DOI
13 Kanner J, Frankel EN, Granit R, German B, Kinsella JE. 1994. Natural antioxidant in grapes and wines. J Agric and Food Chem 42: 64-69.   DOI   ScienceOn
14 Teresa EB, Yolanda GF, Julian CR, Celestino SB. 1992. Characterisation of procyanidins of Vitis vinifera varity Tinta del pais grape seeds. J Agric Food Chem 40: 1794-1799.   DOI
15 Monboisse JC, Braquet P, Randoux A, Borel JP. 1983. Nonenzymatic degradation of acid soluble calf skin collagen by superoxide ion;Proactive effect of flavanoids. Biochem Pharm 32: 53-58.   DOI   ScienceOn
16 Lim DK, Choi U, Shin DH. 1996. Antioxidative activity of some solvent extract from Caesalpinia sappan L. Korean J Food Sci Technol 28: 77-82.   과학기술학회마을
17 Tebib K, Bitri L, Besancon P, Rouanet J. 1994. Polymeric grape seed tannins prevent plasma cholesterol changes in high-cholesterol-fed rats. Food Chemistry 49: 403-406.   DOI   ScienceOn
18 Prieur C, Rigaud J, Cheynier V, Moutounet M. 1994. Oligomeric and polymeric procyanidins from grape seeds. Phytochemistry 36: 781-784.   DOI   ScienceOn
19 Rhi JW, Shin HS. 1993. Antioxidant effect of aqueous extract obtained from green tea. Korean J Food Sci Technol 25: 759-763.   과학기술학회마을