• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.279-286
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• 1994

Anthocyanins were isolated and identified from grape peels which were wasted much in Korea, and their characteristics were as follows .Isolated pigments from grape peels were 11 varieties such as 5 varieties of 3, 5-diglucoside (DG), 6 varieties of 3-monoglucoside (MG), and acylated pigment was 2 varieties of them. Malvidin was 4 varieties , petunidin , peonidin and delphinidin 2 varieties in each, and cyanidin 1 variety of 11 vareities. Malvidin -3, 5-diglucoside and peonidin -3, 5-diglucoside of anthocyanins were above 48% in total anthocyanins content of 114.99mg/g in dried skins. Breakdown of anthocyanins was higher become intimate neutral pH, but stable to stroage period for 7-days. Hyperchromic effects were showed when sugars were added in pigment extract of grape peels, the highest value was glucose and the next ordor was fructose and sucrose. Breakdown velosity of anthocyanins was higher when ascorbic acid was added, but its velocity was reduced in anaerobic state . Absorption degree by organic acid treatment was higher than control, and anthocyanins were stable to storage period for 7 days.

• Food Science and Preservation
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• v.9 no.3
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• pp.327-331
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• 2002

To develop the use of natural pigment for food, anthocyanins were isolated from grape peels which were wasted much in korea, and their characteristics were as fellows. pH has a marked influences on the color of the grape peels anthocyanin solution(GPAS). At low pH the color of GPAS was more stable than high pH. With increasing pH the color gradually fades as colorless pseudobases are formed. It showed characteristic bathnochromic shift as the solution increased. Among the sugars tested, glucose showed the most protective effect on the color of GPAS to raise the color stability, while fructose showed an adverse effect. Orgarnic acid such as citric acid prevented the degradation of anthocyanin, but ascorbic acid lowered stability of color considerably. The effect of light on GPAS was found to be very deleterious. The pigment degradation can be minimized by shielding the light from the pigment solution.

• Nutrition Research and Practice
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• v.4 no.2
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• pp.114-120
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• 2010

The effects of grape seeds extract and grape peels extract prepared from grape pomace on the activity of antioxidant enzymes, degree of lipid peroxidation in serum and liver tissue were investigated in rabbits fed on high cholesterol diet. New Zealand white rabbits were divided as follows ; 1) NOR (normal group); 2) CHOL (cholesterol group); 3) GSH (cholesterol + grape seed extract group); 4) GPE (cholesterol + grape peel extract); 5) GSP (cholesterol + grape seed powder); 6) GPP (cholesterol + grape peel powder); 7) GE (cholesterol + grape seed and peel extract); 8) GP (cholesterol + grape seed and peel powder). Eight groups of rabbits were studied for 8 weeks. At the end of the experimental period, rabbits were sacrificed and the liver tissue were removed. Then, GSH, GPx, GST, CAT and MDA in the liver were measured. In liver tissues, total glutathione contents (GSH), glutathione peroxidase (GPx) and catalase (CAT) activity, which was significantly higher by grape seed extract supplementation. The level of malondialdehyde (MDA) was lower in the serum of rabbits fed grape seed extract or grape peel powder plus cholesterol than in the serum of rabbits fed cholesterol alone. It is therefore likely that grape seed extract prepared from grape pomace functioned as antioxidants in vivo, negating the effects of the oxidative stress induced by 1% cholesterol diet. The grape seed extract was found effective in converting the oxidized glutathione into reduced glutathione, and in removing $H_2O_2$ that is created by oxidative stress. The grape peel powder was found to have small influence on reduced glutathione content, CAT and GPX activity, but it increased GST activity in liver tissues, resulting in promoting the combination of lipid peroxide and glutathione (GSH), and further, lowering the formation of lipid peroxide in the serum. Therefore, grape pomace (grape seed extract and grape peel powder) supplementation is considered to activate the antioxidant enzyme system and prevent damage with hypercholesterolemia.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.822-828
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• 2008

Optimal Chinese-noodle product in the aspect of preference and quality that added functionality, the focus was put on developing the stable high value-added product in a farm household. Experimental results showed that the value for infrared water-content analysis of moisture was $85.74{\pm}0.12%$, crude protein was $1.31{\pm}0.01%$, the crude fat $3.91{\pm}0.08%$, the ash $1.83{\pm}0.01%$, carbohydrate $1.08{\pm}0.03%$, and crude fiber $6.12{\pm}0.10%$. For all experiments with Chinese noodles, the grape peels were frozen and dried, powdered, and filtered with a 150-mesh strainer. The grape-peel powder, was added to the composite flour in a proportion of 0%, 1%, 3%, 5%, and 7%. The color of the cooked noodle appeared brown, demonstrating that the L-value decreased as the amount of grape-peel powder increased. The value of a, which corresponds to the level of redness, increased and the cooked noodle appeared brown as the amount of grape-peel powder added increased. The yellowness of the cooked noodle tended to decrease as the value of b, which corresponds to the level of yellowness, gradually (p<0.05). In the texture analysis, hardness was highest in the 7% grape-peel powder group, while the 5% groups showed the highest springness values. The 1% groups showed the highest cohesivness while the 7% groups were the chewiest. The 7% groups had the lowest stickiness values (p<0.05). It terms of sensory quality, the overall surface color, texture and taste were perceived as superior for the 3% grape-peel powder-added groups and lowest for the 7% group (p<0.001). The 3% treatment showed the best overall quality.

• Food Science and Preservation
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• v.30 no.2
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• pp.321-333
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• 2023

The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety of added fruit peels during the fermentation process. Pear, grape, plum, orange, apple, and golden kiwi peels were added during fermentation. The pH showed a decrease, while an increase in acidity was observed. An increase in soluble solids, which was higher in most experimental groups than the control group, was also observed. A decrease in total sugar was observed over time. However, an increase was observed in reducing sugar. On Day 0, higher total sugar and reducing sugar were detected in the peel addition group compared with the control group. The antioxidant capacity of polyphenol, flavonoid, anthocyanins, and DPPH radicals scavenging increased with fermentation and was higher in all addition groups, except for pear, compared with the control group. Except for grapes and plums containing high levels of anthocyanins, an increase in the L-value was observed over time, and an increase in the a-value of grapes and plums was also observed (p<0.05). The possible utilization of inedible fruit peel in kombucha was shown. Applying inedible fruit peels to kombucha is proposed to increase antioxidant content and modulate color and pH.

• Horticultural Science & Technology
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• v.33 no.4
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• pp.470-478
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• 2015

This study was investigated the anthocyanin composition of 'Gaeryangmeoru', 'Kyoho', and 'Hongisul' grapes cultivated in Korea using ultra-performance liquid chromatography (UPLC) coupled to a mass spectrometer (MS) equipped with an ESI (electrospray ionization) source. 'Gaeryangmeoru' is a dark-blue grape used for winemaking that can reach its coloring in unfavorable weather. The 'Kyoho' and 'Hongisul' varieties are hybrid grapes that feature black and pink skin, respectively. The anthocyanins extracted from the peels of grapes were analyzed using UPLC-ESI-MS/MS. Twenty-five anthocyanins were identified in the 'Gaeryangmeoru' and 'Kyoho' varieties, and 21 were identified in the 'Hongisul' variety. Eight, 14 and five predominant anthocyanins were identified in 'Gaeryangmeoru', 'Kyoho' and 'Hongisul' grape respectively. In all three varieties, mono-glucosides were 2.3-5.9 times more abundant than di-glucoside. Malvidin was the predominant anthocyanidin in 'Gaeryangmeoru' (44.1%) and 'Kyoho' (56.5%), but cyanidin (96.8%) was in 'Hongisul'. The acylated anthocyanins in 'Gaeryangmeoru' (2.0%) were rare, whereas acylated anthocyanins with p-coumaric acid were predominant in 'Kyoho' (40.9%) and 'Hongisul' (70.7%). In particular, cyanidin feruloyl glucoside was found only in the 'Hongisul' cultivar and considered to be useful as a criterion for identification of the variety. As a result, the grape varieties were demonstrated to have variety-specific anthocyanin characteristics, enabling classification based on anthocyanin composition in terms of anthocyanidins, glucosylation and acylation. The taxonomical application of anthocyanin composition confirmed the possibility that 'Gaeryangmeoru' originated from Vitis amurensis or its hybrids, and the 'Hongisul' grape was distinguished from other grapes by cyanidin feruloyl glucoside.