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Changes in Antioxidative Activity and Total Polyphenols of Crude and Defatted Grape Seed Extract by Extraction Condition and Storage  

Kim Young-Kuk (Kangwon National University Division of Food Biotechnology School of Biotechnology and Bioengineering, Kangwon National University)
Lee Hyeon-Yong (Kangwon National University Division of Food Biotechnology School of Biotechnology and Bioengineering, Kangwon National University)
Oh Deog-Hwan (Kangwon National University Division of Food Biotechnology School of Biotechnology and Bioengineering, Kangwon National University)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 455-460 More about this Journal
Abstract
This study was conducted to determine the yield, free radical scavengering effect and total phenol contents of various solvent fractions on the crude and defatted grape seed extract during storage. The optimal condition for the extraction yield, free radical scavengering effect and total phenol contents was $90\%$ ethanol for 6 hour at $70^{\circ}C$. The extraction yield for crude and defatted grape seed at optimal condition was $8.9\%\;and\;9.16\%$, respectively. Also, the strongest free radical scavengering effect with $41.52\;{\mu}g/mL$ was observed in $95\%$ ethanol of defatted grape seed extracted for 6 hour at $70^{\circ}C$. Similar result was observed in total phenol contents of defatted grape seed. The ethyl acetate fraction obtained from ethanol extract of defatted grape seed showed the strongest RC50($12.35\;{\mu}g/mL$) compared to other organic fractions. Free radical scavengering effect of crude and defatted grape seed extracts treated with alkali condition(pH 10) was reduced compared to that of acidic condition(pH 2) during storage far 1 month at $50^{\circ}C$. Overall, more stronger free radical scavengering effect and higher total phenol contents in defatted grape seed extracts was observed than that of crude grape seed.
Keywords
grape seed; free radical scavengering effect; total phenol content;
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