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

Analysis of Phytosterol and Fatty Acid Compositions of Grape Seeds Produced in Korea

품종별 포도씨의 식물성 스테롤 및 지방산 조성 분석

  • Wie, Min-Jung (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jang, Sung-Ho (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Mi-Ri (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Yoon, Jae-Min (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2009.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, phytosterol content and fatty acid composition of grape seeds from fourteen different cultivars produced in Korea were determined. Although the total phytosterol contents depended upon the cultivars, the major phytosterol was $\beta$-sitosterol (64.9$\sim$119.3 mg/100 g) in all samples. The fatty acid composition of the grape seeds were analyzed as palmitic (16:0, 6.8$\sim$16.8%), palmitoleic (16:1, 0.1$\sim$0.2%), stearic (18:0, 4.7$\sim$5.2%), oleic (18:1, 16.6$\sim$26.1%), linoleic (18:2, 16.6$\sim$20.1%), linolenic acid (18:3, 0.3$\sim$0.5%) and arachidic acid (20:0, 0.3$\sim$0.5%). Campbell early, the mainly produced and consumed cultivar in Korea, contained relatively high phytosterol content compared to other samples and high proportion of unsaturated fatty acids. Therefore, the seeds from Campbell early might be used for functional oil production and as food ingredients.

본 연구는 국내에서 재배되고 있는 포도씨 14종에 대한 식물성 스테롤의 함량과 지방산 조성을 분석하였다. 포도씨의 식물성 스테롤의 함량은 그 품종별로 차이가 있었으나 14품종의 포도씨 모두 $\beta$-sitosterol(64.9$\sim$119.3 mg/100 g)의 함량이 가장 높게 나타났다. 지방산 조성의 비율은 palmitic(16:0, 6.8$\sim$16.8%), palmitoleic(16:1, 0.1$\sim$0.2%), stearic(18:0, 4.7$\sim$5.2%), oleic(18:1, 16.6$\sim$26.1%), linoleic(18:2, 16.6$\sim$20.1%), linolenic acid(18:3, 0.3$\sim$0.5%) 및 arachidic acid(20:0, 0.3$\sim$0.5%)로 분석되었다. 국내에서 재배되고 있는 포도씨 14종의 식물성 스테롤과 지방산의 조성은 유사하였으나 그 함량에는 차이가 있었다. 14품종의 포도씨 중 국내에서 가장 많이 경작되고 있는 Campbell early는 식물성 스테롤의 함량과 지방산 조성에 있어서 비교적 우수한 함량을 보였다. 따라서 Campbell early를 가공함으로써 포도씨유 등과 같은 우수한 품질의 가공품 생산이 가능할 것으로 기대된다.

Keywords

References

  1. http://www.fao.org Grape production in the republic of Korea
  2. Torres JB, Varela MT, Garcia J, Carilla C, Matito JJ, Centelles M, Cascante X, Sort R, Bobet A. 2002. Valorization of grape (Vitis vinifera) by products. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonal content. J Agric Food Chem 50: 7548-7555 https://doi.org/10.1021/jf025868i
  3. Saito M, Hosoyama H, Ariga T, Kataoka S, Yamaji N. 1998. Antiulcer activity of grape seed extract and procyanidins. J Agric Food Chem 46: 1460-1464 https://doi.org/10.1021/jf9709156
  4. Rice AC. 1976. Solid waste generation and byproduct recovery potential from winery residues. Am J Enol Vitic 27: 21-26
  5. Chung HK, Choi CS, Park WJ, Kang MH. 2005. Radical scavenging activity of grape-seed extracts prepared from different solvents. Korean J Food Sci Technol 14: 715-721
  6. Yilmaz Y, Toledo RT. 2006. Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols. J Food Compos Anal 19: 41-48 https://doi.org/10.1016/j.jfca.2004.10.009
  7. Jayaprakasha GK, Selvi T, Skariha KK. 2003. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Res Int 36: 117-122 https://doi.org/10.1016/S0963-9969(02)00116-3
  8. Baydar NG, Akkurt M. 2001. Oil content and oil quality properties of some grape seeds. Tur J Agric For 25: 163-168
  9. Yoo JY, Shin DH, Min BY. 1984. Composition of grape seed oil. Korean J Food Sci Technol 16: 257-260
  10. Normen L, Ellegard L, Brants H, Dutta P, Andersson H. 2007. A phytosterol database: Fatty foods consumed in Sweden and the Netherlands. J Food Compos Anal 20: 193-201 https://doi.org/10.1016/j.jfca.2006.06.002
  11. Lee SM, Lee J. 2006. Tocopherol and tocotrienol contents of vegetable oils, margarines, butters, and peanut butters consumed in Korean diet. Food Sci Biotechnol 15: 183-188
  12. Schothorst RC, Jekel AA. 1999. Oral sterol intake in the Netherlands: evaluation of the results obtained by GC analysis of duplicate 24-h diet samples collected in 1994. Food Chem 64: 561-566 https://doi.org/10.1016/S0308-8146(98)00117-4
  13. Parcerisa J, Richardson DG, Refecas M, Codony R, Boatella J. 1998. Fatty acid, tocopherol and sterol content of some hazelnut varieties (Corylus acellana L.) harvested in Oregon (USA). J Chromatogr A 805: 259-268 https://doi.org/10.1016/S0021-9673(98)00049-1
  14. Moreau RA, Whitaker BD, Hicks KB. 2002. Phytosterols, phytostanols, and their conjugates in food: structural diversity, quantitative analysis, and health-promotion uses. Prog Lipid Res 41: 457-500 https://doi.org/10.1016/S0163-7827(02)00006-1
  15. Kritchevsky D, Chen SC. 2005. Phytosterols-health benefits and potential concerns: a review. Nutr Res 25: 413-428 https://doi.org/10.1016/j.nutres.2005.02.003
  16. Berger A, Jones PHJ, Abumweis SS. 2004. Plant sterols: factors affecting their efficacy and safety as functional food ingredients. Lipids Health Dis 3: 3-23 https://doi.org/10.1186/1476-511X-3-5.
  17. Wanasundara UN, Shahidi F, Jablonski CR. 1995. Comparison of standard and NMR methodologies for assessment of oxidative stability of canola and soybean oils. Food Chem 52: 49-235 https://doi.org/10.1016/0308-8146(95)92819-6
  18. Boselli E, Lecce GD, Stabbioli R, Pieralisi G, Frega NG. 2009. Are virgin oils obtained below $27^{\circ}C$ better than those produced at higher temperatures? LWT-Food Sci Technol 42: 748-757 https://doi.org/10.1016/j.lwt.2008.09.018

Cited by

  1. Molecular cloning and functional analysis of two FAD2 genes from American grape (Vitis labrusca L.) vol.509, pp.2, 2012, https://doi.org/10.1016/j.gene.2012.08.032
  2. Analysis of Nutritional Components and Physicochemical Properties of Hot-air Dried Jerusalem Artichoke (Helianthus tuberosus L.) Powder vol.46, pp.1, 2014, https://doi.org/10.9721/KJFST.2014.46.1.73
  3. Phytosterols in grapes and wine, and effects of agrochemicals on their levels vol.141, pp.4, 2013, https://doi.org/10.1016/j.foodchem.2013.05.153
  4. Physicochemical characteristics and anti-oxidant activities of farm-cultivated and mountain-cultivated ginseng seeds vol.27, pp.5, 2018, https://doi.org/10.1007/s10068-018-0363-8