Production of Powder Using Concentrated By-products of Grape Processing

포도박 농축액을 이용한 분말 제조

  • Chang, Seog-Won (Bio-Regional Innovation Center (RIC), Youngdong University) ;
  • Shin, Nam-Sub (Bio-Regional Innovation Center (RIC),Youngdong University) ;
  • Song, Jeong-Hee (Bio-Regional Innovation Center (RIC), Youngdong University) ;
  • Park, Yong-Deok (Department of Medical Life Science, Youngdong University) ;
  • Rho, Yong-Taek (Bio-Regional Innovation Center (RIC), Youngdong University)
  • 장석원 (영동대학교 바이오지역혁신센터) ;
  • 신남섭 (영동대학교 바이오지역혁신센터) ;
  • 송정희 (영동대학교 바이오지역혁신센터) ;
  • 박용덕 (영동대학교 의생명과학과) ;
  • 노용택 (영동대학교 바이오지역혁신센터)
  • Received : 2009.12.28
  • Accepted : 2010.03.26
  • Published : 2010.04.30


By-products from grapes obtained during processing have been considered to be promising materialsfor various functional applications, and to have pharmaceutical properties. A grape powder was developed from a concentrate of by-products obtained during grape processing. As dextrin levels increased, the moisture content, L-, a-, and b- values all decreased, whereas sugar content generally increased. Catechin and resveratrol were detected in most samples, but quercetin was absent. Epicatechin and resveratrol levels either decreased or were not detected as dextrin concentration increased. These physiochemical properties indicate that a concentrate extracted using undiluted ethanol as solvent is optimal for industrial use.


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