• Applied Biological Chemistry
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• v.41 no.8
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• pp.578-582
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• 1998

Grape seed oil was characterized to assess the usefulness in the food industry. Among the various oils, the initial antioxidant activity was the highest for grape seed oil. Heating the oil at $180^{\sim}C$ for 20 min retained 86% of the initial activity. Grape seed and sesame oils showed a low peroxide value, about 2, implying a less oxidative reaction. The oxidation of grape seed oil was increased to a less extent by heat-treatment than other oils. Light exposure for 1 month resulted in a slight decrease in the antioxidant activity of grape seed oil, maintaining 96% of the initial activity. Other oils were all light-susceptible and the activities decreased significantly. The peroxide values of all the oils increased by light exposure, but the extent of oxidation was still the least for grape seed oil. The addition of grape seed oil to perilla oil was very effective, in that the peroxide value was 5-times decreased by 1 : 5 composition of grape seed oil versus perilla oil. These results indicate that grape seed oil can be used as a good cooking oil or an additive for other oils.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.417-427
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• 2011

This research obtained fundamental data for the development of grape foods by investigating the preference for grape foods, popularization and commercialization plan of grape foods and obtained knowledge required in order to develop grape foods. The study used 354 consumers in Seoul and GyeongGi Province. The distribution of sex on research subjects was as follows. Male was 52.0% (184 persons) and female was 48.0% (170 persons). Age distribution varied by twenties and less than twenties being 30.8%, thirties being 26.3%, forties being 24.6% and the fifties and over being 18.4%. According to the results, preference for grape foods of subjects was that rice wrapped in grape leaves ($2.14{\pm}0.7$) and sweet steamed rice($2.12{\pm}0.8$) were the highest among staple food; grape vinegar($2.38{\pm}0.7$) and grape taffy($2.25{\pm}0.7$) were the highest among spices; grape jelly ($2.53{\pm}0.6$) and grape pudding($2.45{\pm}0.7$) were the highest among snacks; grape juice ($2.70{\pm}0.5$) and grape yogurt($2.59{\pm}0.6$) were the highest among beverages. Subjects responded to the fruit group among food groups harmonized with grape foods(p<0.01). 50.7% of subjects responded to "have to be delicious" and 25.1% of subjects responded to "nutritional balance" as the most important aspects of the development of grape foods. In the popularization and commercialization plan of grape foods, Subjects chose with respected importance, personal preference($4.15{\pm}0.8$), price($4.05{\pm}0.8$) and promotional strategy($4.00{\pm}0.9$). In conclusion, the food development and revitalization plan should use grapes to find out food materials suitable for grape mixture and nutritional balance. We will expect an increase population and commercialization of grape foods if we develop grape foods and promote strategically in consideration of the preference of consumers and the price of produce.

• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Plant Biotechnology Reports
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• v.5 no.1
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• pp.79-88
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• 2011

Vitis vinifera cv. Koshu is a traditional grape cultivar that has been grown for centuries in Japan. The Koshu grape has pink-colored skin and Koshu wines have slight astringency. We demonstrated for the first time the characterization of hydroxycinnamic acids, flavan-3-ols, and flavonoids in Koshu grape using high-performance liquid chromatography and liquid chromatography-mass spectrometry. The gross weight of phenolic compounds excluding anthocyanins and proanthocyanidins in Koshu grape at harvest was higher than those in Sauvignon Blanc, Chardonnay, and Merlot grapes. In addition, hydroxycinnamic acid and monomeric flavonol contents in Koshu grape were also higher than those in the other grape cultivars. Transcription analysis of cinnamic acid 4-hydroxylase, p-coumarate 3-hydroxylase, caffeate methyltransferase, and flavonol synthase genes indicated high accumulation of hydroxycinnamic acids and flavonols in Koshu grape skin compared with the other cultivars. These findings obtained by chemical and molecular approaches partially explained the phenolic characteristics and the peculiar astringency of Koshu grape.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.595-603
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• 2019

This paper provides data for product development and improvement of grape varieties by analyzing the satisfaction-importance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19-59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.

• Food Quality and Culture
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• v.2 no.2
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• Journal of Plant Biotechnology
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• v.42 no.4
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• pp.298-311
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• 2015

Grape is one of the important fruit crops around the world, and exposed to disease and pests, and internal or environmental stresses in the vineyards. Breeding and cultivation of new varieties of high quality-grapes resistant to diseases and pests and tolerant to stresses are the most important steps in the grape production. However, conventional breeding has laborious and time-consuming procedures in maintaining and selecting seedlings in the fields. Development of molecular breeding technology through understanding of molecular mechanism of useful traits can be used as an alternative strategy to improve the efficiency of grape breeding program by cross hybridization in grape development programs. The completion of the grape genome sequencing project provided the way to discover the novel genes and to analyze their functions. Comparative genomics, transcriptomic analysis, and the genome-wide identification and analysis of useful genes as well as development of molecular marker for valuable traits could provide novel insights into fruit quality and the responses to diseases and stresses, and can be used as important information in molecular breeding programs for grape development.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.884-888
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• 2007

The aim of this study was to analyze the antioxidant properties of different cultivars of grape skin extract in an in vitro system. The extracts were prepared from eight grape cultivars: 'Campbell Early' (CE), 'Kyoho' (K), 'New Kyoho' (NK), 'Muscat of Alexandria' (MOA), 'Seibel' (S), 'Morgen Schow' (MS), 'Gold Finger' (GF), and 'Meru' (M). The total phenolic acid contents were highest in MS and K. Resveratrol content was high in NK (50.88 mg/l g of coat), and quercetin content was significantly higher in K (0.68 mg/l g of coat) than in the other grape species (0.21-0.44 mg/l g of coat). The K and MS grape species, in which total phenol content was comparatively high (K: $24.15\;{\mu}g/mL$, MS: $25.52\;{\mu}g/mL$), also showed a high level of electron donating activity (K, 53%; MS, 59%). The hydrogen radical scavenging activity of M (50.36%) was significantly higher than the other grape species, including the S (50.21%), MS (49.43%), and K (49.06%) cultivars. Antioxidant activity varied depending on grape species, but overall it was highest in the MS and K cultivars.

• Nutrition Research and Practice
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• v.4 no.5
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• pp.369-374
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• 2010

Grape is one of the most popular and widely cultivated fruits in the world. Although grape skin and seeds are waste product of the winery and grape juice industry, these wastes contain large amounts of phytochemicals such as flavonoids, phenolic acids, and anthocyanidins, which play an important role as chemopreventive and anticancer agents. We evaluated efficacies of grape skin and seeds on hepatic injury induced by dimethylnitrosamine (DMN) in rats. Treatment with DMN significantly increased levels of serum alanine transaminase, aspartate transaminase, alkaline phosphatase, and bilirubin. Diet supplementation with grape skin or seeds (10% daily for 4 weeks) prevented these elevations. The grape skin and seeds also restored serum albumin and total protein levels, and reduced the hepatic level of hydroxyproline and malondialdehyde. Furthermore, grape skin and seeds reduced DMN-induced collagen accumulation, as estimated by histological analysis of liver tissue stained with Sirius red. Grape skin and seeds also reduced hepatic stellate cell activation, as assessed by ${\alpha}$-smooth muscle actin staining. In conclusion, grape skin and seeds exhibited in vivo hepatoprotective and antifibrogenic effects against DMN-induced liver injury, suggesting that grape skin and seeds may be useful in preventing the development of hepatic fibrosis.

• The Plant Pathology Journal
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• v.24 no.3
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• pp.269-278
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• 2008

Ripe rot was frequently observed on fruits, leaves and stems of grape growing in eight locations in Korea from 2004 to 2006. All 30 isolates of Colletotrichum sp. were obtained from lesions of the ripe rot on grape plants. Out of the isolates, 19 isolates were identified as Colletotrichum acutatum and the others as Colletotrichum gloeosporioides based on morphological and cultural characteristics. Inter and intra specific variations of the Colletotrichum spp. isolates were investigated using RAPD and sequences of rDNA ITS and $\beta$-tubulin-2. Isolates of C. acutatum and C. gloeosporioides were distinctly differentiated by molecular analyses. Phylogenetic trees of ITS and$\beta$-tubulin-2 showed that Korean isolates of C. acutatum were clustered into groups A2 and A3 among the eight global groups. A2 included non-chromogenic isolates and A3 chromogenic ones. Both C. acutatum and C. gloeosporioides isolates were tested for pathogenicity to grape leaves. All isolates tested induced lesions on the leaves of grape by artificial inoculation. There was no difference in pathogenicity between C. acutatum and C. gloeosporioides isolates. This is the first report that C. acutatum except C. gloeosporioides causes grape ripe rot in Korea.