Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Functional Constituents of Grape (Vilis vinifera) Seed by Different Heat Pretreatments

  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Jun-Young (Department of Food Science and Nutrition, Catholic University of Daeg) ;
  • Kwon, Yun-Ju (Department of Food Science and Nutrition, Catholic University of Daeg) ;
  • Yu, Feng (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Sang-Won (Department of Food Science and Nutrition, Catholic University of Daegu)
  • Published : 2004.06.01
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Abstract

Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B$_2$, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.

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References

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