Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Radical Scavenging Activity of Grape-Seed Extracts Prepared from Different Solvents

  • Chnng, Hae-Kyung (Department of Food & Nutrition, College of Natural Science, Hoseo University) ;
  • Choi, Chang-Sook (Department of Food & Nutrition, College of Natural Science, Hoseo University) ;
  • Park, Won-Jong (Department of Food Science & Technology, College of Industrial Science, Kongju National University) ;
  • Kang, Myung-Hwa (Department of Food & Nutrition, College of Natural Science, Hoseo University)
  • Published : 2005.12.31
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Abstract

Antioxidant activities of grape seeds extracted with various solvents were evaluated by measuring total phenol and flavanol contents, thiobarbituric acid reactive substances (TBARS) following lipid peroxidation, 2-deoxyribose degradation, SOD-like activity, 2,2'-azino-bis(3-ethylbenzthizaoline-6-sulfonic acid (ABTS) radical-scavenging ability, and electron-donating ability using 1,1-diphenyl-2-pycryl hydrazil (DPPH) method. Total phenol and flavanol contents of mixted-solvent extracts were higher than those of single-solvent extracts, with the mixing ratio of 17:3 (ethyl acetate: water) (EW) showed the highest contents. Antioxidant activities (%) of TBARS following phosphatidylcholine peroxidation were 14, 45, 45, 7, 4, 25, 21, 23, and 20% for ascorbic acid (AA), butylated hyroxytoluene (BHT), quercetin (Q), acetone extract (AT), ethyl acetate (EA) extract, methanol (MeOH) extract, 4:1 (EA) extract, 9:1 (EW)-extract, and 17:3 EW extract, respectively. Antioxidant activities for 2-deoxyribose degradation were 5, 80, 87, 78, 56, 73, 64, 60, and 75% in AA, BHT, Q, AT, EA, MeOH extract, 4:1 EW extract, 9:1 EW extract, and 17:3 EW extract, respectively. MeOH grape seed extract showed distinctly stronger electron-donating activity than other solvent extracts.

Keywords

References

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