• Advances in Traditional Medicine
• /
• v.4 no.4
• /
• pp.267-273
• /
• 2004

Oxidative stress is associated with many kinds of chronic diseases. Antioxidants such as polyphenols are compounds that protect cells against the damaging effects of reactive oxygen species. Grape seeds are considered good resources of polyphenols, and grape seed extracts have a very strong antioxidant effect. In the present study, we established a simple gradient reverse-phase high performance liquid chromatography method to determine polyphenol content from three different grape seed resources. An ODS (2), $150\;{\times}\;3.2\;mm$ column has been employed, and six polyphenols have been determined: gallic acid, protochatechuic acid, (+)-catechin, (-)-epicatechin, procyanidin B2, and epicatechin gallate. Catechin and epicatechin were the main polyphenol compounds in all three extracts. The amount of procyanidin B2 was higher in Extract 1 (from a company of China), while Extract 2 (extracted in our lab) and Extract 3 (from a company of USA) contained higher proportions of epicatechin gallate. For the total polyphenol content, Extract 1 was much higher than that of Extract 2 and 3. The results suggest that the dietary dose of grape seed extracts from different resources should be adjusted according to polyphenol content.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.12
• /
• pp.1813-1818
• /
• 2015

Grape seed extract (GSE) was added to grape seed oil to improve the oxidative stability of the grape seed oil during storage. To measure the oxidative stability of grape seed oil, peroxide value, acid value, and conjugated diene value were measured, and changes in browning, vitamin E, fatty acid composition, and polyphenol content of oil were examined. In the case of grape seed oil with GSE, peroxide value, acid value, and conjugated diene value were lower than those of grape seed oil. The magnitude of increase in absorbance of grape seed oil with GSE was less than that of additive-free grape seed oil, whereas the magnitude of decrease in vitamin E isomers in grape seed oil with GSE was less than that of grape seed oil with no additive. Changes in fatty acid composition were also similar. However, polyphenol contents showed the greatest reduction in grape seed oil containing GSE. GSE contributes to the oxidation stability of grape seed oil, but the antioxidant capacity of GSE was lower than that of butylated hydroxytoluene.

• Food Science and Preservation
• /
• v.9 no.3
• /
• pp.338-344
• /
• 2002

This study was conducted to determine biological activities, such as lipid peroxidation inhibition and cytotoxic effect of ethanol extracts of Black Olympia grape seeds and skins, and of organic solvent fractionated ethanol extracts obtained from grape seeds and skins at different temperatures. Among different extraction temperatures, the ethanol extract of grape seed obtained at 30$\^{C}$ had the strongest lipid oxidation inhibition of 60.1%, while the strongest lipid oxidation inhibitory effect of 71.2% was observed in the presence of 20 $\mu\textrm{g}$/㎖ ethylacetate fraction obtained from ethanol extract of grape seeds at 30$\^{C}$. The ethanol extract of grape seeds showed more strong lipid oxidation inhibition than that of skin extracts. Similar results were observed in cytotoxic effects. The ethanol extract of grape seeds at 30$\^{C}$ exhibited more strong cytotoxicity than that of skin extracts on MCF-7, Hep3B, and A549 cell lines. Among organic solvent fractions extracted from the ethanol extracts of gape seeds and skins, the hexane fraction showed the strongest cytotoxic inhibition of 75.15% and 62.50% on MCF-7 and Hep3B cell in the presence of 1.0 $\mu\textrm{g}$/㎖ respectively. On the other hand, the water fraction showed the strongest cytotoxic inhibition of 65.41% on A549 cell in the presence of 1.0 $\mu\textrm{g}$/㎖. Overall, the ethanol extracts and their fractions of Black Olympia grape seeds showed strong lipid oxidation inhibition and cytotoxicity than those of grape skins.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.270-279
• /
• 2011

This study investigates the antioxidant activities of wild grape seed (Vitis coignetiea seed) extracts by solvents. Organic extracts of hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extracts of wild grape seed (Vitis coignetiea seed). Total phenolic compound contents of extracts from wild grape seed (Vitis coignetiea seed) by solvents were the highest in ethyl acetate extract, 64.9 mg/100 g. Electron donating abilities of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed were proportionally increased with concentration, and the ethyl acetate extract(90.0%) showed stronger activities than BHT and Ascorbic acid at concentration of $100\;{\mu}L$/mL. Reducing power of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed was the highest in the ethyl acetate extract(2.83) at concentration of $1,000\;{\mu}L$/mL. TBARS of the ethyl acetate extract was highest. Nitrite scavenging ability of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed(pH 1.2, $1,000\;{\mu}L$/mL) was the highest in ethyl acetate extract(76.9%).

• Food Engineering Progress
• /
• v.13 no.1
• /
• pp.32-37
• /
• 2009

Central composite design was applied for the ultrasound-assisted extraction from peel and seed of Campbell Early grapes and the extraction processes were optimized for the antiradical activities of the extracts by using response surface methodology. Optimal conditions were 53.45% of ethanol concentration, 45.99${^{\circ}C}$ of extraction temperature and 23.93 min of extraction time for the maximum antiradical activity of grape peel extract (54.98%) and 53.14% of ethanol 56.03${^{\circ}C}$ of temperature and 29.03 min of time for maximum antiradical activity of grape seed extract (90.60%).

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.576-585
• /
• 2003

An improved method in place of a conventional vanillin spectroscopic method (CVSM) was developed for determination of catechin and its derivatives in extract and oil of grape seeds. For the CVSM, grape seed extracts had relatively high catechin content in the range of $17{\sim}43%$ (g/100g of extract), while grape seed oils had relatively smaller catechin content in the range of $30{\sim}40mg%$ (mg/100g of oil). For the improved vanillin spectroscopic method (IVSM) using a polyamide cartridge, catechin content of grape seed extracts was in the range of $4.0{\sim}7.5%$, while that of grape seed oils was below 5 ppm. Meanwhile, the quantities of catechin and its derivatives were determined by HPLC in the grape seed extracts and oils. Four major catechins [(+)-catechin, procyanidin B2, (-)-epicatechin, and epicatechin gallate] were detected from grape seed extracts, and the ranges of concentrations were as follows: (+)-catechin, $1.35{\sim}2.60%$; procyanidin $B_2$, $0.77{\sim}1.36%$; (-)-epicatechin, $2.35{\sim}4.59%$; (-)-epicatechin gallate, $0.06{\sim}0.30%$. In contrast, four catechins were barely detectable in the grape seed oils. The reproducibility of four major catechins in grape seed extracts, given as coefficient of variation, was below 5%, and the recovery close to above 95%. The achieved detection level of four catechins was $1{\sim}5\;ppm$. Additionally, the contents of catechin compositions in grape seed extract were also determined by HPLC in relation to different cultivars and producing areas. Thus, HPLC method and IVSM using polyamide cartridge can be used as alternative to CVSM for determination of catechin and its derivatives in extract and oil of grape seeds.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.3
• /
• pp.267-272
• /
• 2004

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

• Natural Product Sciences
• /
• v.9 no.2
• /
• pp.60-63
• /
• 2003

Effect of grape seed extract (GSE) against Candida albicans was examined under in-vitro and in-vivo conditions. The GSE was extracted in ethanol. In-vitro results from an agar diffusion susceptibility assay showed the GSE inhibited C. albicans growth. This anticandidal effect was at dose-dependency. In experiments with animals, mice that received the GSE (0.5 mg per mice), intravenously (i.v.), before i.v.-infection wish viable C. albicans yeast cells survived longer than diluent (buffer)-received control mice. In contrast, when GSE was given to mice after the mice were infected with the yeast cells, these mice showed a similar survival rate as compared to control mice that received no treatment with the GSE. Taken together, these data indicate that GSE has prophylactic effect but not therapeutic effect against disseminated candidiasis.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.2
• /
• pp.192-199
• /
• 2016

The antioxidative activity and antimutagenic activity of the ethanol extracts from pericarp and seeds of wild grape (Vitis coignetiea) were analyzed in this study. The antioxidative activity of the extracts from wild grape was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. The antimutagenic activity of the extracts was evaluated on Salmonella typhimurium TA98 and TA100 by Ames test using 4-nitroquinoline 1-oxide (4-NQO) and sodium azide as mutagens. In the antioxidative activity determination, $IC_{50}$ values of the DPPH radical scavenging activity of the extracts from pericarp and seeds were 27.16 ppm and 7.61 ppm, respectively. Additionally, ABTS radical scavenging activities of pericarp and seed extract were 99.75% and 98.87% at 200 ppm, respectively. In the antimutagenic activity determination, pericarp extract at 5 mg/plate inhibited 72.6% and 74.3% of mutagenicity of S. typhimurium TA98 induced by 4-NQO and sodium azaid, respectively. Also, the mutagenicity inhibition rates of seed extract at 5 mg/plate were 77.8% and 74.5% in S. typhimurium TA100 induced by 4-NQO and sodium azaid, respectively. These results demonstrate that the ethanol extract from wild grape has remarkable antioxidant activity and antimutagenicity.

• Preventive Nutrition and Food Science
• /
• v.16 no.1
• /
• pp.24-28
• /
• 2011

This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.