Browse > Article

Production of High-Level Polyphenol Powders from Young Grape Leaves  

Chang, Seog-Won (Bio-Regional Innovation Center, Youngdong University)
Shin, Nam-Sub (Bio-Regional Innovation Center, Youngdong University)
Song, Jung-Hee (Bio-Regional Innovation Center, Youngdong University)
Kim, Hyun-Ju (Chungcheongbuk-Do Agricultural Research & Extension Station)
Lee, Ki-Yeol (Chungcheongbuk-Do Agricultural Research & Extension Station)
Rho, Yong-Taek (Bio-Regional Innovation Center, Youngdong University)
Publication Information
Food Science and Preservation / v.16, no.5, 2009 , pp. 714-718 More about this Journal
Abstract
Polyphenols are naturally occurring antioxidants and play many important roles in human health. Grape leaves have not yet been reported to contain the antioxidants. In this study, the physicochemical properties of powders from young grape leaves, obtained after hot-air or vacuum freeze drying, were analyzed. Weight loss rangedfrom 76-80%, but no difference was found between samples prepared by hot-air orvacuum freeze drying. The L-, a-, and b- values of grape powder all fell upon hot-air drying. Quercetin, resveratrol, catechin, and epicatechin were detected in all cultivars. The contents of the four polyphenols were generally higher in powders obtained by vacuum freeze dryingthan in those prepared by hot-air drying, indicating that vacuum freeze drying is better for optimal preservation of polyphenols. None of three polyphenols assayed was found in some cultivars or after certain drying treatments. Based on physiochemical properties, our findings suggest that powders obtained after vacuum freeze drying are optimal for industrial use.
Keywords
Grape; leaf; powder; hot-air and vacuum freeze drying; polyphenol;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Lacopini, P., Baldi, M., Storchi, P. Sebastiani, I. (2008) Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: content in vitro antioxidant activity and interactions. Journal of Food Composition and Analysis, 21, 589-598   DOI   ScienceOn
2 Yoo, M.A., Chung, H.K., Kang, M. (2004) Optimal extract methods of antioxidant compounds from coat of grape dreg. Korean J. Food Sci. Technol., 36, 134-140
3 Ahn, J.B. (2008) Manufacturning process and food safety of functional food material containing high level of trans-resveratrol with domestic grape and fruit stem. Food Engineering Process, 12, 192-197
4 Schlachterman, A., Valle, K.M., Azios, N.G., Castillo,L., Morell, L., Washington, A. V., Cubano, L.A., Dharmawardhane, S.F. (2008) Combined resveratrol, quercetin, and catechin treatment reduces breast tumor growth in a nude mouse model. Translational Oncology, 1, 19-27   DOI   PUBMED
5 Faustino, R.S., Sobrattee, S., Edel, A.L., Pierce, G.N. (2003) Comparative analysis of the phenolic content of selected Chilean, Canadian, and American Merlot red wines. Mol. Cell Biochem., 249, 11-19   DOI   PUBMED   ScienceOn
6 Kang, N.S., Kim, J.H., Kim, J.K. (2007) Modification of quality characteristics of onion powder by hot-air, vacuum and freeze drying methods. Korean J. Food Preserv., 14, 61-66
7 Rho, J.H., Kim, Y.B., Kil, B.I. (2002) The effect of bulking agent on quality of Kiwifruit powder in the process of domestic kiwifruit tenderizer. Korean J. Food Sci. Technol., 34, 805-810
8 Yilmaz, Y., Toledo, R.T. (2004) Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin and gallic acid. J. Agric. Food Chem., 52, 255-260   DOI   ScienceOn
9 Kim, H.J., Lee, J.H. (2009) Physicochemical properties of Salicornia herbacea powder as influenced by drying methods. Food Engineering Progress, 13, 105-109
10 Cho, Y.J., Kim, J.E., Chun, H.S., Kim, C.T., Kim, S.S. Kim, C.J. (2003) Contents of resveratrol in different parts of grapes. Korean J. Food Sci. Technol., 35, 306-308
11 Park, S.M., Heo, J.Y., Park, D.G., Yun, S.J. (2006) Effects of foliar application of 'Micro-nutrients fertilizer' and 'calcium phosphate' on the fruit quality and tree growth of 'Cambell Early' grape. J. Agr. Sci., 17, 133-140
12 Shin, H.J., Kang, B.S., Ahn, J.B., Kim, B. (2007) Isolation and purification of resveratrol from a grape twig. Korean J. Biotechnol. Bioeng., 22, 351-355
13 Moon, S.O., Lee, J.Y. Kim, E.J., Choi S.W. (2003) An improved method for determination of catechin and its derivatives in extract and oil of grape seeds. Korean J. Food Sci. Technol., 35, 576-585
14 Manach, C., Scalbert, A., Morand, C., Remesy, C., Jimenez, L. (2004) Polyphenol: food sources and bioavailability. Am. J. Clin. Nutr., 79, 727-747   DOI