Optimal Extract Methods of Antioxidant Compounds from Coat of Grape Dreg

포도부산물인 과피로부터 항산화 물질 최적 추출방법 확립

  • Yoo, Mi-Ae (Department of Food Science & Nutrition, College of Natural Science, Hoseo University) ;
  • Chung, Hae-Kyung (Department of Food Science & Nutrition, College of Natural Science, Hoseo University) ;
  • Kang, Myung-Hwa (Department of Food Science & Nutrition, College of Natural Science, Hoseo University)
  • 유미애 (호서대학교 자연과학부 식품영양전공) ;
  • 정혜경 (호서대학교 자연과학부 식품영양전공) ;
  • 강명화 (호서대학교 자연과학부 식품영양전공)
  • Published : 2004.02.28

Abstract

Optimal extraction method for antioxidant compounds from coat of grape dreg was established. Extracts were prepared with ethanol solutions containing phosphoric, formic, acetic, HCl, TFA, and citric acids. Antioxidant compounds of grape coat were determined by HPLC analysis and evaluated for antioxidizing effects using in vitro model system. Peonidin-3-glucoside content was the highest in 0.1% HCl-added ethanol extract. The extract prepared from pure ethanol without organic acids showed the highest content of cyanidin-3-glucoside among samples tested. Resveratrol and quercetin contents, the most important antioxidants, were highest in 0,1% HCl-added extract. Electron-donating ability was high in 0.1% acetic acid-added extract. SOD-like activities were 95.08% and 94.39% in 0.1% formic and 0.1% citric acid extracts, respectively. Inhibitory effects on peroxidation of egg yolk lecithin were observed in phosphoric (60.51%), citric (59,27%), and formic acid (56,77%) extracts. Hydrogen radical-scavenging activity was 59.47% in 0,1% HCl extract. Results suggest addition of 0.1% HCl in ethanol solution affords the highest yield in antioxidant compounds and antioxidant activities.

Keywords

antioxidant;grape coat;resveratrol;cyanidin-3-glucoside;peonidin-3-glucoside

References

  1. Sastre I, Vicente MA, Lobo CM. Influence of the application of sewage sludges on soil microbial activity. Bioresour. Technol. 57: 19-23 (1996) https://doi.org/10.1016/0960-8524(96)00035-1
  2. Costa F, Moreno JL, Hernandez T, Lax A, Cegarra J, Roig A. Mineralization of organic materials in a calcareous soil. Agric. Wastes 28: 189-201 (1989)
  3. Stojanovic S, Stojsvljervic T, Vunurevic N, Vikicvranjes M, Mandic A. Nutritive and feeding value of dried grape pomace in feeding fattening cattle. Stocarstvo 43: 313-319 (1989)
  4. Jang JK, Han JY. The antioxidant ability of grape seed extracts. Korean J. Food Sci. Technol. 34: 524-528 (2002)
  5. Kim KS, Lee JK. Effects of addition ratio of pigmented rice on the quality characteristics of seolgiddeok. Korean J. Soc. Food Sci. 15: 507-511 (1999)
  6. Rhim JW, Kim SJ. Characterictics and stability of anthocyanin pigment extracted from purple fleshed potato. Korean J. Food Sci. Technol. 31: 348-355 (1999)
  7. Henry BS. Natural food colors. 2nd ed. pp. 39-78. In: Natural Food Colorants. Hendry GAF, Houghton JD (eds). Blackie and Son Ltd., Glasgo, Great Britain (1996)
  8. Hendry GAF. Natural pigments in biology. 2nd ed. pp. 1-38. In: Natural Food Colorants, Hendry GAF, Houghton JD (ed). Houghton Blackie A&P, Great Britain (1992)
  9. Fuleki T, Francis FJ. Quantitative methods for anthocyanins. 1. Extraction and determination of total anthocyanin in cranberries. J. Food Sci. 33: 72-77 (1968) https://doi.org/10.1111/j.1365-2621.1968.tb00887.x
  10. Jackman RL, Yada RY, Tung MA. Separation and chemical properties of anthocyanins used for their qualitative and quantitative analysis. A review. J. Food Biochem. 11: 279-308 (1987) https://doi.org/10.1111/j.1745-4514.1987.tb00128.x
  11. Pazmino-Duran EA, Giusti MM, Wrolstad RE, Gloria MBA. Antocyanins from banana bracts (Musa X paradisiaca) as potential food colorants. Food Chem. 73: 327-332 (2001) https://doi.org/10.1016/S0308-8146(00)00305-8
  12. Muller HE. Detection of hydrogen peroxide produced by microorganisms on an ABTS-peroxidase medium. Zbl. Bakt. Hyg. 259: 151-155 (1985)
  13. Katalinic V. Grape catechins-natural antioxidants. J. Wine Res. 10: 15-23 (1999) https://doi.org/10.1080/09571269908718154
  14. Kim YC, Chung SK. Reactive oxygen radical species scavenging effects of Korean medicinal plant leaves. Food Sci. Biotechnol. 11: 407-411 (2002)
  15. Frankel E, Waterhouse AL, Tessedre PL. Principal phenolic phytochemicals in selected California wines and their antioxidant activity inhibiting oxidation of human low density lipoproteins. J. Agric. Food Chem. 43: 890-894 (1995) https://doi.org/10.1021/jf00052a008
  16. Kim SM, Cha YS, Sung SK. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J. Food Sci. Technol. 33: 626 (2001)
  17. Park SW, Chung SK, Park JC. Active oxygen scavenging activity of luteolin-7-O-$\beta$-D-glucoside isolated from Humulus japonicus. J. Korean Soc. Food. Sci. Nutr. 29: 106-110 (2000)
  18. Oh SK, Choi HC, Cho MY, Kim SU. Extraction method of anthocyanin and tannin pigments in colored rice. Agric. Chem. Biotechnol. 39:149-152(1996)
  19. Lee ST, Lee YH, Choi YJ, Shon GM, Lee HJ, Heo JS. Comparison of quercetin and soluble tannin in Houttuynia cordata THUNB according to growth stages and plant parts. Korean J. Medicinal Crop Sci. 10: 12-16 (2002)
  20. Heo MY, Yun YP, Park JB. Protective effects of green tea catechins and (-)-epigallocatechin gallate on reactive oxygen species induced oxidative stress. J. Pharm. Soc. Korea 45: 101-107 (2001)
  21. Lee HH, Lee JW, Rhim JW. Characteristics of anthocyanins from various fruits and vegetables. Korean J. Postharvest Sci. Technol. 7: 285-290 (2000)
  22. Frankel E, kanner J, German JB, Parks E, Kinsella JE. Inhibition of oxidation of human low density lipoprotein by phenolic substances in red wine. Lancet 34: 454-457 (1993)
  23. AOAC. Official Methods of Analysis. 14th ed. Association of official Analytical Chemists, Washington, DC, USA (1980)
  24. Kim KS, Ghim SY, Seu YB, Song BH. High level of trans-resveratrol, a natural anti-cancer agent, found in Korean noul red wine. J. Microbiol. Biotechnol. 9: 691-693 (1999)
  25. Murai K, Wilkins D. Natural red color derived from red cabbage. Food Technol. 44: 131 (1990)
  26. Lee JW, Lee HH, Rhim JW. Extraction characteristics of red flower cabbage pigment. Korean J. Food Sci. Technol. 33: 149-152 (2001)
  27. Marklund S, Marklund G. Involvement of superoxide anion radical in the oxidation of pyrogallol and convenient assay for superoxide dismmutase. Eur. J. Biochem. 47: 469-474 (1974) https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  28. Revilla E, Beneytez EG, Cabello F, Ortega GM, Ryan JM. Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. J. Chromatogr. 915: 53-60 (2001) https://doi.org/10.1016/S0021-9673(01)00635-5
  29. Lee JW, Lee HH, Rhim JH, Cho JS. Determination of the conditions for anthocyanin extraction from purple fleshed sweet potato. J. Korean Soc. Food Sci. Nutr. 29: 790-795 (2000)
  30. Halliwell B, Gutteridge JM. Role of free radicals and catalytic metal ions in human disease. An overview. Methods Enzymol. 186: 1-85 (1990) https://doi.org/10.1016/0076-6879(90)86093-B
  31. Kang SK, Kim YD, Hyun KH, Kim YW, Song BH, Shin SC, Park YK. Development of separating techniques on quercetinrelated substances in Onion. J. Korean Soc. Food Sci. Nutr. 27: 682-686 (1998)
  32. Kang MH, Park CG, Cha MS, Seong NS, Chung HK, Lee JB. Component characteristics of each extract prepared by different extract methods from by-products of glycyrrhizia uralensis. J. Korean Soc. Food Sci. Nutr. 30: 138-142 (2001)
  33. Lee LS, Kim SJ, Rhim JW. Analysis of anthocyanin pigments from purple fleshed sweet potato. J. Korean Soc. Food Sci. Nutr. 29: 555-560 (2000)
  34. Yoon TH, Lee SW. Stability of anthocyanins in foods. Korean J. Food Sci. Technol. 11: 63-73 (1979)
  35. Miceli A, Negro C, Tommasi L. Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour. Technol. 87: 41-44 (2003) https://doi.org/10.1016/S0960-8524(02)00202-X
  36. Ames BN, Shigenaga MK, Hagen TM. Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. USA. 90: 7915-7922 (1993) https://doi.org/10.1073/pnas.90.17.7915
  37. Tsuda T, Oshinori YF, Katsumi O, Yamamoto A, Kawakishi S, Osawa T. Antioxidative activity of tamarined extract prepared from the seed coat. Nippon Shokuhin Kagaku Kaishi 42: 430-435 (1995) https://doi.org/10.3136/nskkk.42.430
  38. Koeppen BH, Basson DS. The anthocyanin pigments of Barlinka grapes. Phytochemistry (Oxford) 5: 183 (1966) https://doi.org/10.1016/S0031-9422(00)85097-9
  39. Chung SK. Hydroxyl radical-scavenging effects of spices and scavengers from brown mustard. Biosci. Biotech. Biochem. 61: 118-123 (1997) https://doi.org/10.1271/bbb.61.118
  40. Chung HY, Yoon SJ. Antioxidant activity of grape seed ethanol extract according to serial solvent fractionation. J. Korean Soc. Food Sci. Nutr. 31: 1092-1096 (2002) https://doi.org/10.3746/jkfn.2002.31.6.1092
  41. Park JM, Joo KJ. Stability of anthocyanin pigment from juice of raspberries. J. Korean Soc. Food Sci. Nutr. 11: 67-74 (1982)
  42. Shim KH, Kang KS, Choi JS, Seo KI, Moon JS. Isolation and stability of anthocyanin pigments in peels. J. Korean Soc. Food Nutr. 23: 279-286 (1994)
  43. Negro C, Tommasi L, Miceli A. Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour. Technol. 87: 41-44 (2003) https://doi.org/10.1016/S0960-8524(02)00202-X
  44. Faure D, Deschamps A. Physicochemical and microbiological aspects in composting of grape pulps. Agric. Wastes 34: 251-528 (1990)