Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Antioxidant Activity and Total Phenolic Contents of Grape Juice Products in the Korean Market

시판 포도 주스의 항산화 활성 및 총 페놀 함량

  • Lee, Hye-Ryun (Faculty of Life and Food Sciences, Kyungpook National University) ;
  • Jung, Bo-Ra (Faculty of Life and Food Sciences, Kyungpook National University) ;
  • Park, Joo-Young (Faculty of Life and Food Sciences, Kyungpook National University) ;
  • Hwang, In-Wook (Faculty of Life and Food Sciences, Kyungpook National University) ;
  • Kim, Suk-Kyung (Faculty of Life and Food Sciences, Kyungpook National University) ;
  • Choi, Jong-Uck (Faculty of Life and Food Sciences, Kyungpook National University) ;
  • Lee, Sang-Han (Faculty of Life and Food Sciences, Kyungpook National University) ;
  • Chung, Shin-Kyo (Faculty of Life and Food Sciences, Kyungpook National University)
  • 이혜련 (경북대학교 생명식품공학부) ;
  • 정보라 (경북대학교 생명식품공학부) ;
  • 박주영 (경북대학교 생명식품공학부) ;
  • 황인욱 (경북대학교 생명식품공학부) ;
  • 김숙경 (경북대학교 생명식품공학부) ;
  • 최종욱 (경북대학교 생명식품공학부) ;
  • 이상한 (경북대학교 생명식품공학부) ;
  • 정신교 (경북대학교 생명식품공학부)
  • Published : 2008.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The total phenolic content and antioxidant activities of grape and fruit juice products in the Korean market were examined The total phenolic content was measured by the Folin-Ciocalteau method, and antioxidant activities were evaluated by FRAP and DPPH assays. The total phenolic content of the grape juice products were within the range $57.95{\sim}205.64\;mg/L$. Orange juice had the strongest antioxidant activity, apple juice the weakest, and grape juice was intermediate. Grape juice products exhibited a wide range of antioxidant activities. Especially, GU4, GU5, and GU9 exhibited about 80% of the DPPH radical scavenging activities, similar to the antioxidant activities by the FRAP assay. The antioxidant activities by FRAP and DPPH assays were well correlated with the total phenolic content of grape juice products (> 0.97).

국내에서 제조 및 시판되고 있는 사과를 비롯한 과일 주스 5종, 포도 주스 10종의 총 페놀 함량과 항산화 활성을 DPPH 방법과 FRAP 방법으로 조사하였다. 시판 과일 주스 중 오렌지의 총 페놀 함량이 114.09 nlg/L로 가장 높게 나타났고, 포도주스 10종은 $57{\sim}205\;mg/L$의 함량으로 제품 별로 다양하게 나타났다. 과일 주스의 DPPH radical 소거 활성은 자몽이 가장 높았으며 사과, 파인애플이 낮았다. 포도주스의 항산화 활성은 제품에 따라 다양하게 나타났는데, 시료별로 GU4, GU5, GU9가 거의 80%정도의 DPPH radical 소거 활성을 보였다. FRAP방법에 의한 항산화 활성 역시 DPPH 라디칼 소거 활성과 유사한 결과이었다. 그리고 DPPH 및 FRAP, 총 페놀 함량 간의 상관계수는 각각 0.97 이상으로 매우 높은 상관성을 나타내었으며, 따라서 총 페놀 함량이 높을수록 과일 주스 제품의 항산화 활성능력이 크게 나타났다.

Keywords

References

  1. Rice-Evans, C.A., Muller, N.J. and Paganga G. (1996) Structure-antioxidant activity relationships of flavonoids and phenolic acid. Free Radic. Biol. Med., 20, 933-956 https://doi.org/10.1016/0891-5849(95)02227-9
  2. Demrow, H.S., Slane, P.R. and Folts, J.D. (1995) Administration of wine and grape juice inhibits in vivoplatelet activity and thrombosis in stenosed canine coronary arteries. Circulation, 91, 1182-1188 https://doi.org/10.1161/01.CIR.91.4.1182
  3. Ulbright TLV, Southgate DAT. (1991) Coronary heart disease: seven dietary factors. Lancet, 338, 985-992 https://doi.org/10.1016/0140-6736(91)91846-M
  4. Kim, J.S., Kim H.Y., Park, Y.K., Park, E. and Kang, M.H. (2004) The effects of purple grape juice supplementation on blood pressure, plasma lipid profile and free radical levels in korean smokers. Korean J. Food Nutr., 37, 455-463
  5. Park, E.J., Kim, J.S., Jeon, E.J., Kim, H.Y., Park, Y.K. and Kang, M.H. (2004) The effects of purple grape juice supplementation on lmprovement of antioxidant status and lymphocyte DNA damage in korean smokers. Korean J. Food Nutr., 37, 281-290
  6. Kim D.J., Kim S.K., Kim, M.H., Lee, H.B. and Lee, J.S. (2003) Analysis of trans-resveratrol contents of grape and grape products consumed in Korea. Korean J. Food Sci. Technol., 35, 764-768
  7. Keevil, J.G., Osman, H.E., Reed, J.D. and Folts J.D. (2000) Grape Juice, but notorange juice or grapefruit juice, inhibits human platelet aggregation, J. Nutr., 130, 53-56
  8. Vinson, J.A., Yang J.H., Proch, J. and Liang, X. (2000) Grape Juice, but not orange juice, has in vitro, ex vivo, and in vivo antioxidant properties, J Med. Food, 2, 167-171
  9. O'Byrne, D.J., Devaraj, S., Grundy, S.M. and Jialal, I. (2002) Comparison of the antioxidant effects of concord grape juice flavonoids and $\alpha$-tocopherol on markers of oxidative stress in healthy adults. Am. J. Clin. Nutr., 76, 1367-1374 https://doi.org/10.1093/ajcn/76.6.1367
  10. Sato, M., Ramarathnam, N., Suzuki, Y., Ohkubo, T., Takeuchi, M. and Ochi, H. (1996) Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources, J. Agric. Food Chem., 44, 37-44 https://doi.org/10.1021/jf950190a
  11. Kang, M.H., Park, C.G., Cha, M.S., Seong, N.S., Chung, H.K. and Lee, J.B. (2001) Component characteristics of each extract prepared by different extract methods from by-products of glycyrrhizia uralensis. J. Korean Soc. Food Sci. Nutr., 30, 138-142
  12. Benzie, I.F.F. and Stranin, J.J. (1996) The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': the FRAP assay. Anal. Biochem., 239, 70-76 https://doi.org/10.1006/abio.1996.0292
  13. Jeong, S.M., Son, M.H. and Lee, S.C. (2003) A survery on contents of phenolic compounds of market fruit and vegetables juices. J. Basic Sci., 18, 117-124
  14. Dcord, K., Teissdre, P.L., Auger, C., Cristol, J.P. and Rouanet, J.M. (2008) Phenolics form purple grape, apple, purple grape juice and apple juice prevent early atherosclerosis induced by an atherogenic diet in hamsters. Mol. Nutr. Food Res., 52, 1-7
  15. Nam, J.H. and Joo K.J. (2004) Phenolic components and antioxidant capacity of some selected fruit juice and fermented grape juices. J. East Asian. Soc. Dietary Life, 14, 501-507
  16. Wang, H,G.C. and Prior, R.L. (1996) Total Antioxidant Capacity of Fruits. J. Agric. Food Chem., 44, 700-705
  17. Orak, H.H. (2007) Total antioxidant activities, phenolic anthocyanins, polyphenoloxid-ase activities correlation of some important red wine grape varieties are grown in turkey. J. Food Sci. Technol., 111, 235-241
  18. Velioglu, Y.S., Mazza, G., Gao, L., and Oomah, B.D. (1998) Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem., 46, 4113-4117 https://doi.org/10.1021/jf9801973