Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Stimulating Effects of Far-infrared Ray Radiation on the Release of Antioxidative Phenolics in Grape Berries

  • Eom, Seok-Hyun (Department of Horticultural Biotechnology, Kyung Hee University) ;
  • Park, Hyung-Jae (Division of Biotechnology, BT College, Kangwon National University) ;
  • Seo, Dong-Wan (Molecular and Bioscience, BT College, Kangwon National University) ;
  • Kim, Won-Woo (Division of Biotechnology, BT College, Kangwon National University) ;
  • Cho, Dong-Ha (Division of Biotechnology, BT College, Kangwon National University)
  • Published : 2009.04.30
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Abstract

This research was conducted to determine the effect of far-infrared ray (FIR) irradiation of grape berries as a potential application for manufacturing grape products with a high amount of antioxidant chemicals. Two grape cultivars, the red grape cv. Campbell Early and the white grape cv. Thompson Seedless, produced increased amounts of crude extracts, in the FIR treatments compared to a non-FIR treatment control with same temperature. However, total phenolic concentrations and antioxidant activity in a 'Campbell Early' increased in the extracts following FIR treatment, whereas those of 'Thompson Seedless' did not increase significantly. High performance liquid chromatography (HPLC) analysis indicated that functional components affecting antioxidant activity were significantly increased in the extract of 'Campbell Early' following FIR treatment. Our results indicate that application of FIR treatment in heat process of grapes increases levels of antioxidative phenolic chemicals and it may help to enhance the availability of antioxidative compounds in various grape food products.

Keywords

References

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