Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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The Antioxidant Activity of Various Cultivars of Grape Skin Extract

  • Yoo, Mi-Ae (Department of Food Science and Nutrition, College of Natural Science, Hoseo University) ;
  • Kim, Jin-Sook (National Rural Resources Development Institute) ;
  • Chung, Hae-Kyung (Department of Food Science and Nutrition, College of Natural Science, Hoseo University) ;
  • Park, Won-Jong (National Rural Resources Development Institute) ;
  • Kang, Myung-Hwa (Department of Food Science and Nutrition, College of Natural Science, Hoseo University)
  • Published : 2007.12.31
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Abstract

The aim of this study was to analyze the antioxidant properties of different cultivars of grape skin extract in an in vitro system. The extracts were prepared from eight grape cultivars: 'Campbell Early' (CE), 'Kyoho' (K), 'New Kyoho' (NK), 'Muscat of Alexandria' (MOA), 'Seibel' (S), 'Morgen Schow' (MS), 'Gold Finger' (GF), and 'Meru' (M). The total phenolic acid contents were highest in MS and K. Resveratrol content was high in NK (50.88 mg/l g of coat), and quercetin content was significantly higher in K (0.68 mg/l g of coat) than in the other grape species (0.21-0.44 mg/l g of coat). The K and MS grape species, in which total phenol content was comparatively high (K: $24.15\;{\mu}g/mL$, MS: $25.52\;{\mu}g/mL$), also showed a high level of electron donating activity (K, 53%; MS, 59%). The hydrogen radical scavenging activity of M (50.36%) was significantly higher than the other grape species, including the S (50.21%), MS (49.43%), and K (49.06%) cultivars. Antioxidant activity varied depending on grape species, but overall it was highest in the MS and K cultivars.

Keywords

References

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