Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activity of Grape Seed Ethanol Extract According to Serial Solvent Fractionation

포도종실 에탄올 추출물의 순차 용매 분획에 따른 항산화 활성

  • 정하열 (한경대학교 식품공학과 및 식품생물산업연구소) ;
  • 윤수정 (한경대학교 식품공학과 및 식품생물산업연구소)
  • Published : 2002.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Ethyl acetate and butanol fractions among the serial solvent fractions of grape seed ethanol extract contained the catechin at the levels of 35.7 mg/g and 20.2 mg/g, respectively However, the POV increasing patterns of two linoleic acid samples containing each solvent fraction were so similar that the difference in antioxidant activity by the catechin content of each solvent fraction could not be found. Each solvent fraction was fractionated on C18 cartridges into three subfractions which were mono-, dimers fraction (FI), oligomers fraction (FII) and polymers fraction (FIII) to examine the effect by the difference in degree of Polymerization of proanthocyanidin. The catechin contents of ethyl acetate subfractions (E-F) were in the order of E-FI (26.0 mg/g) > E-FII (18.6 mg/g) > E-FIII (13.7 mg/g) but the three subfractions showed nearly similar antioxidant activities, by the POV measurement at 1,000 ppm concentration. Also the catechin contents of butanol subfractions (B-F) were in the order of B-FI (35.3 mg/g) > B-FII (30.8 mg/g) > B-FIII (22.7 mg/g) but similar antioxidant activities were observed in all subfractions. In this study, similar antioxidant activities of each solvent subfraction in spite of different catechin contents inform that the degree of polymerization of proanthocyanidin as well as the total catechin content should be considered in quality control of grape seed extract produced for natural antioxidant.

포도종실 에탄올 추출물의 순차 용매 분획물 중에서 에틸아세테이트와 부탄을 분획물의 총 카테킨 함량은 각각 35.7 mg/g, 20.2 mg/g이었으나 두 용매 분획물을 첨가한 시료의 POV 증가 경향은 유사하여 카테킨의 함량에 따른 차이를 확인할 수 없었다. 두 용매 분획물에 함유된 프로안토시아니딘을 이루고 있는 카테킨의 중합도에 따른 영향을 조사하기 위하여 각 용매 분획물을 Cl8 카트리지로 소분획하여 카테킨의 단량체-이량체 분획 (FI)과 올리고량체 분획(FII) 및 다량체 분획 (FIII) 등의 세가지 그룹으로 분리하였다. 에틸아세테이트 분획물에서는 E-FI(26.0 mg/g) > F-FII(18.6 mg/g) > E-FIII(13.7 mgtg)의 순서로 카테킨 할량이 높았음에도 불구하고 각각을 1,000 ppm 농도로 첨가한 시료의 POV 증가 경향은 유사하였다. 또한 부탄을 분획 물에서도 B-FI(33.3 mg/g) > B-FI(30.8 mg/g) > B-FIII(22.7 mg/g)의 순서로 카테킨 함량이 높았음에도 불구하고 항산화 효과에서는 차이가 없었다. 일반적으로 카테킨의 항산화력은 첨 가량에 비례하여 증가함에도 불구하고 본 연구에서 각 용매 분획물의 항산화 효과에서 차이가 없었던 것은 포도종실 에탄을 추출물의 항산화 활성이 총 카테킨의 함량 뿐만 아니라 프로안토시아니딘을 이루고 있는 카테킨의 중합도에 따른 영향을 받고 있으므로 천연 항산화제로서 제조되는 포도종실 추출물의 품질 관리에 고려되어야 할 것으로 생각되었다.

Keywords

References

  1. Shin DH. 1997. Research trend and direction of natural antioxidants. Food Science and Industry 30: 14-21
  2. Chung HY, Lee JH. 2001. Processing method of grape seed extract containing natural activity. Korean Patent 0298512.
  3. Korea Foods Industry Association. 1998. 161. grape seed ectract. In Food Additive Revolution. Korea Foods Industry Association, p 942-943.
  4. Jayaprakasha GK, Singh RP, Sakariah KK. 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem 73: 285-290. https://doi.org/10.1016/S0308-8146(00)00298-3
  5. Teresa EB, Yolanda GF, Julian CR, Celestino SB. 1992. Characterisation of procyanidins of Vitis vinifera varity Tinta del pais grape seeds. J Agric Food Chem 40: 1794-1799. https://doi.org/10.1021/jf00022a013
  6. Ricardo da Silva JM, Darmon N, Fernandez Y, Mitjavila S. 1991. Oxygen free radical scavenger capacity in aqueous models of different procyanidins from grape seeds. J Agric Food Chem 39: 1549-1552. https://doi.org/10.1021/jf00009a002
  7. Tebib K, Bitri L, Besancon P, Rouanet J. 1994. Polymeric grape seed tannins prevent plasma cholesterol changes in high-cholesterol-fed rats. Food Chemistry 49: 403-406. https://doi.org/10.1016/0308-8146(94)90012-4
  8. Tebib K, Besancon P, Rouanet J. 1994. Dietary grape seed tannins aggect lipoproteins, lipoprotein lipases and tissue lipids in rats fed hypercholesterolemic diets. J Nutrition 124: 2451-2457. https://doi.org/10.1093/jn/124.12.2451
  9. Monboisse JC, Braquet P, Randoux A, Borel JP. 1983. Nonenzymatic degradation of acid soluble calf skin collagen by superoxide ion;Proactive effect of flavanoids. Biochem Pharm 32: 53-58. https://doi.org/10.1016/0006-2952(83)90651-2
  10. Kanner J, Frankel EN, Granit R, German B, Kinsella JE. 1994. Natural antioxidant in grapes and wines. J Agric and Food Chem 42: 64-69. https://doi.org/10.1021/jf00037a010
  11. Frankel EN, Waterhouse AL, Tussedre PL. 1995. Natural antioxidant in grapes and wines and their antioxidant activity in inhibiting oxidation of human lowdensity lipoprotein. J Agric and Food Chem 43: 890-894. https://doi.org/10.1021/jf00052a008
  12. Teissedre PL, Frankel EN, Waterhouse AL, Peleg H, German JB. 1996. Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. J Sci Food Agric 70: 55-61. https://doi.org/10.1002/(SICI)1097-0010(199601)70:1<55::AID-JSFA471>3.0.CO;2-X
  13. Mayer AS, Yi OS, Person DA, Waterhouse AL, Franke EN. 1997. Inhibition of human LDL oxidation in relation to composition of phenolic antioxidants in grapes (Vitis vinifera). J Agric and Food Chem 45: 1638-1643. https://doi.org/10.1021/jf960721a
  14. Walker M. 1991. Antioxidant properties of pycnogenol. Townsend Letters for Dotors Aug./Sep. 616-619.
  15. Prieur C, Rigaud J, Cheynier V, Moutounet M. 1994. Oligomeric and polymeric procyanidins from grape seeds. Phytochemistry 36: 781-784. https://doi.org/10.1016/S0031-9422(00)89817-9
  16. Sun B, Leandro C, Ricardo da Silva JM, Spranger I. 1998. Sepration of grape and wine proanthocyanidins according to their degree of polymerization. J Agric and Food Chem 46: 1390-1396. https://doi.org/10.1021/jf970753d
  17. Lim DK, Choi U, Shin DH. 1996. Antioxidative activity of some solvent extract from Caesalpinia sappan L. Korean J Food Sci Technol 28: 77-82.
  18. Rhi JW, Shin HS. 1993. Antioxidant effect of aqueous extract obtained from green tea. Korean J Food Sci Technol 25: 759-763.
  19. Chung HY, Yoon SJ. 2002. Antioxidant activity of grape seed ethanol extract. J Korean Soc Food Sci Nutr 31: 893-898. https://doi.org/10.3746/jkfn.2002.31.5.893

Cited by

  1. Detection of Radiation Induced Markers in Oranges Imported from the United States of America vol.32, pp.1, 2003, https://doi.org/10.3746/jkfn.2003.32.1.001
  2. Antimicrobial Activity of Grape Seed Ethanol Extract vol.32, pp.1, 2003, https://doi.org/10.3746/jkfn.2003.32.1.109
  3. Physicochemical Properties and Antioxidant Capacities of Different Parts of Ginger (Zingiber officinale Roscoe) vol.43, pp.9, 2014, https://doi.org/10.3746/jkfn.2014.43.9.1369
  4. Antioxidant Activity of Pyrus serotina Fruit in Different Cultivars and Parts vol.25, pp.4, 2012, https://doi.org/10.7732/kjpr.2012.25.4.498
  5. 계통별 유색보리의 항산화효과 vol.34, pp.10, 2005, https://doi.org/10.3746/jkfn.2005.34.10.1491