• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.231-237
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• 2002

This study was conducted to determine biological activities, such as lipid peroxidation inhibition, cytotoxicity, sun blocker, inhibition of tyrosinase, and antioxidative effect, of ethanol extracts, and of solvent fractionated ethanol extracts obtained from grape seeds and skins. The strongest lipid oxidative inhibition of 66.9% and 67.6% was observed respectively, in the presence of 20 $\mu\textrm{g}$/$m\ell$ of both ethanol extract and water fraction of grape seeds. Overall, the ethanol extracts and their fractions of grape seeds exhibited stronger lipid oxidative inhibition than that of skin extracts. On the other hand, the ethanol extracts of grape skins showed stronger cytotoxicity than that of seeds on MCF-7, Hep3B, and A549 cancer cell lines. However, the water fraction of seed ethanol extracts showed the strongest cytotoxic effect of 76.52% and 67.01% on MCF-7 and Hep3B, respectively among their fractions. Ethanol seed extracts obtained at 3$0^{\circ}C$ had the strongest absorbance both at UVA region (350 nm) and UVB region (308 nm) and the chloroform fraction showed the strongest absorbance at W region and butanol fraction at UVA region among their tractions, respectively. In the meantime, the ethanol extracts obtained at 3$0^{\circ}C$ and butanol fraction showed the strongest tyrosinase inhibitory effect of 39.4% and 37.6%, respectively. This study shows that ethanol extracts and their fractions of grape seeds and skins could be potential good materials for functional food and cosmetic products.

• 한국식품과학회지
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• 제35권4호
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• pp.576-585
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• 2003

현재 식품공전 및 식품첨가물 공전에서 포도씨유 및 추출물의 catechin 함량 측정방법으로 널리 사용되고 있는 바닐린비색법을 polyamide cartridge를 사용함으로써 개선하였고 보다 정확하며 재현성 있게 catechin 함량을 측정할 수 있는 HPLC 방법을 개발하였다. 포도씨유 및 용매(열수, 에탄올, 메탄올 및 아세톤)추출물의 catechin 함량을 바닐린비색법으로 측정한 결과 각각 $30{\sim}40\;mg%$ (g/포도씨유 100g) 및 $17{\sim}43%$(g/추출물 100g) 범위를 차지하였다. 반면, polyamide cartridge를 사용한 개량 바닐린비색법으로 위의 포도씨유 및 추출물의 catechin 함량을 측정한 결과 각각 미량($1{\sim}5ppm$) 및 $4.0{\sim}7.5%$ 차지하였다. 한편, HPLC 방법으로 포도씨유의 catechin 함량을 측정한 결과 포도씨의 주된 4가지 catechin 성분[(+)-catechin, procyanidin $B_2$, (-)-epicatechin 및 (-)-epicatechin gallate]은 거의 확인할 수 없었다. 그러나 포도씨 용매추출물의 catechin 함량을 측정한 결과 4가지 주된 catechin 성분을 확인할 수 있었으며, 그 중 (+)-catechin 및 (-)-epicatechin 함량이 각각 $1.35{\sim}2.60%$ 및 $2.35{\sim}4.59%$ 범위로서 상당히 높은 반면, procyanidin $B_2$ 및 (-)-epicatechin gallate 함량은 각각 $0.77{\sim}1.36%$ 및 0.06${\sim}0.30%$ 범위로서 상대적으로 낮았다 또한, HPLC에 의해 국내의 포도 품종별 및 산지별 포도씨의 catechin 조성 함량을 측정하였다. 이와같이 위에서 정립된 HPLC 방법에 의한 포도씨의 4가지 주된 catechin 성분의 회수율은 95% 이상으로 높았으며, 재현율은 모두 5% 미만의 편차를 나타내어 분리효율이 우수하였다. 그리고 4가지 catechin 성분의 검출한계는 $1{\sim}5\;ppm$ 범위를 나타내었다.

• Advances in Traditional Medicine
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• 제4권4호
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• pp.267-273
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• 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.

• Asian-Australasian Journal of Animal Sciences
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• 제32권7호
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• pp.966-976
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• 2019

Objective: The methane mitigating potential of various plant-based polyphenol sources is known, but effects of combinations have rarely been tested. The aim of the present study was to determine whether binary and 3-way combinations of such phenol sources affect ruminal fermentation less, similar or more intensively than separate applications. Methods: The extracts used were from Acacia mearnsii bark (acacia), Vitis vinifera (grape) seed, Camellia sinensis leaves (green tea), Uncaria gambir leaves (gambier), Vaccinium macrocarpon berries (cranberry), Fagopyrum esculentum seed (buckwheat), and Ginkgo biloba leaves (ginkgo). All extracts were tested using the Hohenheim gas test. This was done alone at 5% of dry matter (DM). Acacia was also combined with all other single extracts at 5% of DM each, and with two other phenol sources (all possible combinations) at 2.5%+2.5% of DM. Results: Methane formation was reduced by 7% to 9% by acacia, grape seed and green tea and, in addition, by most extract combinations with acacia. Grape seed and green tea alone and in combination with acacia also reduced methane proportion of total gas to the same degree. The extracts of buckwheat and gingko were poor in phenols and promoted ruminal fermentation. All treatments except green tea alone lowered ammonia concentration by up to 23%, and the binary combinations were more effective as acacia alone. With three extracts, linear effects were found with total gas and methane formation, while with ammonia and other traits linear effects were rare. Conclusion: The study identified methane and ammonia mitigating potential of various phenolic plant extracts and showed a number of additive and some non-linear effects of combinations of extracts. Further studies, especially in live animals, should concentrate on combinations of extracts from grape seed, green tea leaves Land acacia bark and determine the ideal dosages of such combinations for the purpose of methane mitigation.

• 한국식품조리과학회지
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• 제24권4호
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• pp.473-479
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• 2008

The principal objective of this study was to evaluate the sensory properties and physical characteristics of muffins produced using different fats(butter, grape seed oil) and mixing methods(Creaming method, Foam method, Single-stage method). The muffins weighed between $63.25{\sim}64.50$ g and were $5.77{\sim}6.42$ cm in height. In a texture analyzer test, muffins prepared via the single-stage method with butter evidenced the highest hardness, gumminess, and chewiness values among the five kinds of muffin prepared in these experiments. The springiness value was highest in the muffin prepared via the foam method with grape seed oil. In the sensory evaluation, we detected no significant differences among the muffins in terms of flavor($4.76{\sim}5.24$), taste($4.65{\sim}5.29$), softness ($4.65{\sim}5.41$), and overall acceptability ($4.47{\sim}5.29$). In the chemical composition analysis, moisture and crude protein contents were found to be higher in the control group(p<0.05) than in the muffin prepared via the foam method with grape seed oil(p<0.01). We noted no significant differences among the muffins in terms of crude lipids or crude ash content.

• 한국식품과학회지
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• 제16권3호
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• pp.257-260
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• 1984

포도가공시 얻어지는 부산물인 종실의 이용가능성을 타진하기 위하여 일반성분 및 종실지방질을 분석한 결과 일반성분은 총당 $2.78{\sim}5.13%$, 조단백질 $7.68{\sim}15.37%$, 석유에테르추출물 $11.31{\sim}16.96%$, 조회분 $1.81{\sim}2.91%$이었다. 포도종실지방은 $89.5{\sim}99.3%$의 트리그리세리드로 구성되어 있으며 지방산은 주로 팔미트산$(6.7{\sim}9.1%)$, 올레산$(13.4{\sim}20.7%)$ 및 리놀레산$(68.1{\sim}78.1%)$으로 구성된 올레-리놀레산계 지방질이었다.

• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• 자원리싸이클링
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• 제14권1호
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• pp.47-54
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• 2005

본 연구에서는 농산물 폐기물인 국산 포도씨를 원료로 사용하여 roasting, cabonization, chemical activation 과정을 각각 거쳐 활성탄을 제조하였다. 화학적 활성화는 NaOH, KOH, ZnCl$_2$를 활성화제로 사용하였다. 100-300wt%의 중량비율로 활성화하여 제조된 활성탄의 N$_2$-BET 비표면적은 44.09~121.33 m$^2$/g으로 측정되었다. 포도씨 활성탄에 메틸렌 블루를 흡착 시킨 후 UV spectrometer를 사용하여 투광도를 측정하였으며, 투광도 측정 시 메틸렌 블루의 최대 흡광파장은 660 nm로 설정하였다. 그 결과 메틸렌블루의 흡착은 NaOH 활성화제를 사용하여 제조한 활성탄에서 가장 잘 이루어졌으며, 평형 흡착 시간은 60분인 것으로 나타났다.

• 한국식생활문화학회지
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• 제19권3호
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• pp.267-272
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• 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.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2016년도 추계 학술논문 발표대회
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• pp.113-114
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• 2016

In this study, various fats and oils were soaked in low-strength mortar to experiment what kind of fats and oils had the worst effect on low-strength mortar; it went as follows. For rate of change in length of fat and oil soaking, there was an increase in the order of pig fat, bio-diesel, grape seed oil, and water; in the case of olive oil it was destroyed within 56 days. For rate of change in mass, there was an increase in the order of bio-diesel, water, pig fat, grape seed oil, and olive oil. For relative motion elastic coefficient, there was a decrease in the order of olive oil, grape seed oil, and water. On the whole, pig fat, bio-diesel, and olive oil were shown to have the worst effect on low-strength mortar.