Free Radical Scavenging Effect of Seed and Skin Extracts of Black Olympia Grape (Vitis labruscana L.)

거봉 포도 종자 및 과피 추출물의 항산화 활성

  • Park, Sung-Jin (School of Biotechnology and Bioengineering, Kangwon National University) ;
  • Oh, Deog-Hwan (School of Biotechnology and Bioengineering, Kangwon National University)
  • 박성진 (강원대학교 바이오산업공학부) ;
  • 오덕환 (강원대학교 바이오산업공학부)
  • Published : 2003.02.01

Abstract

Optimal extraction condition and free radical scavenging effect of ethanol extracts of Olympia grape (Vitis labruscana L.) seeds and skins were determined. Extraction yield of grape seeds increased with increasing extraction temperature increased, but was not affected by ethanol concentration in grape skins. Highest extraction yields obtained with 100% ethanol concentration at $78^{\circ}C$ were 36 and 49.5% in seeds and skins, respectively. Ethanol extract of grape seeds obtained at $78^{\circ}C$ showed stronger $RC_{50}\;(409.7\;{\mu}g/mL)$ than that of grape skins. Among organic solvent fractions, ethylacetate fraction obtained from ethanol extract of grape seed showed the strongest $RC_{50}\;(136.7\;{\mu}g/mL)$. Overall, ethanol extracts of grape seeds and their organic fractions showed significantly stronger free radical scavenging effect than those of skin extracts.

Keywords

black olympia grape seed;black olympia grape skin;free radical scavenging effect

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