Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Properties of Proanthocyanidin Fraction Isolated from Wild Grape (Vitis amurensis) Peel

산머루 과피에서 분리한 proanthocyanidin 획분의 항산화 특성

  • Lee, Hye-Ryun (Department of Food Science and Technology, Kyungpook National University) ;
  • Hwang, In-Wook (Department of Food Science and Technology, Kyungpook National University) ;
  • Zheng, Hu-Zhe (Food and Bio-industry Research Institute, Kyungpook National University) ;
  • Jeong, Woo-Sik (Food Science Institute, School of Food and Life Science, Inje University) ;
  • Kim, Young-Chan (Korea Food Research Institute) ;
  • Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2010.02.25
  • Accepted : 2010.05.06
  • Published : 2010.08.31
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Abstract

The proanthocyanidin fraction was isolated from the wild grape (Vitis amurensis) peel and its antioxidant capacities were examined to promote the utilization of wild grape by-products. The 70% acetone crude extract of the wild grape peel was fractionated with hexane, ethyl acetate, and water. The ethyl acetate fraction was applied to a Sephadex LH-20 column chromatograph, which was eluted with 50% methanol, 75% methanol, and 75% acetone. The proanthocyanidin characteristics and contents of the isolated fractions were investigated by the vanillin-$H_2SO_4$ and BuOH-HCl methods. Fraction 6 had the highest proanthocyanidin content ($49.35{\pm}2.75\;g%$) among the isolated fractions. The antioxidant activities of the proanthocyanidin fraction were examined by DPPH radical scavenging, FRAP assay, and total phenolic contents. The FRAP values and total phenolic contents of the fractions ranged from 3.54 to 32.25 mmol/kg and from 4.48 to 50.80 g/100 g, respectively. The proanthocyanidin contents was strongly correlated with DPPH radical scavenging activities, FRAP values, and total phenolic contents.

산머루 부산물을 기능성 소재로 이용하기 위하여 산머루 과피에서 proanthocyanidin 획분을 분리하고 그 항산화 특성을 조사하였다. 산머루 과피의 70% 아세톤 조추출물을 헥산, 에틸아세테이트 및 물층으로 순차적으로 분획하였으며, 에틸아세테이트 분획물을 Sephadex LH-20 column chromatography에 의하여 50% 메탄올, 75% 메탄올, 75% 아세톤으로 용출하여 9개의 획분을 얻었다. Proanthocyanidin 특성 및 함량은 BuOH-HCl 방법과 vanillin-$H_2SO_4$법을 이용하여 측정하였으며 Fr. 6의 proanthocyanidin 함량($49.35{\pm}2.75\;g%$)이 가장 높았다. 각 획분의 FRAP값과 총 페놀 함량은 각각 3.54-32.25 mmol/kg과 4.48-50.80 g/100 g이었으며 proanthocyanidin 함량은 DPPH radical 소거활성, FRAP값, 총 페놀 함량과 높은 상관성을 나타내었다. 산머루 가공 부산물 중의 proanthocyanidin 획분은 향후 항산화성 건강기능 소재로 활용이 가능할 것으로 사료된다.

Keywords

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