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


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.


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