• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.

• Applied Biological Chemistry
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• v.44 no.3
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• pp.173-178
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• 2001

This study was carried out to analyse the nutrient composition of grape seeds and to assess as a plant oil source. Mean values of nutrient contents were as follows: moisture 10.1%, crude protein 11.7%, crude fat 29.7%, crude ash 2.53%, total sugar 4.38 ${\mu}g/mg$, and reducing sugar 3.96 ${\mu}g/mg$. Linoleic acid was the most prominent fatty acid, showing 66.15%, and followed by oleic acid > palmitic acid > stearic acid. Mean contents of neutral-, glyco-and phospholipids were 85.4%, 6.50%, and 8.06%, respectively. Mean saponification value of crude fat was 187.5, showing elevated value than that of perilla oil. Antioxidative capacity of grape seed oil was marked by 12 and 50% higher values than those of perilla or sesame oils. Regardless of storage conditions, grape seed oil showed more lowered P.O.V than perilla and sesame oils. P.O.V of grape seed oil treated at $150^{\circ}C$ showed a lower value than those of perilla and sesame oils. The stability against oxidation may be related with the antioxidant substances contained in the grape seeds.

• Journal of Nutrition and Health
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• v.38 no.1
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• pp.3-10
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• 2005

The study analyzed the lipid patterns and fatty acid compositions of serum and liver tissues in groups of Sparague-Dawley rats. Some of the groups were fed with an basal diet, which contained com oil (C), grape seed oil (GSO), or perilla oil (P), and the others were fed with a high fat diet, which had cholesterol (1%) and lard (10%) mixed with corn oil (CHF), grape seed oil (GSHF), or perilla oil (PHF). The amount of dietary intake was higher for the basal diet groups than the high fat diet groups. And diet efficiency was significantly low in the group of rats fed with the basal diet mixed with perilla oil. From the analysis of the serum lipid patterns, a significant decrease in total lipid concentration was observed in the group of rats fed on the basal diet mixed with perilla oil and the high fat diet group. The levels of triglyceride and phospholipid were significantly low in the basal diet group when perilla oil or grape seed oil was involved. The ordinary diet groups showed significantly higher in HDL-C than the high fat diet groups. There was no significant difference among the basal diet groups, whether the diet was mixed with grape seed oil, perilla oil, or com oil. However, a significant increase in HDL-C was observed in the group of rats fed with the high fat diet containing perilla oil. For LDL-C, there was a significant difference between the high fat diet groups and the basal diet groups. LDL-C was especially low in the group of rats fed with the high fat diet to which perilla oil was added, and the grape seed-added high fat diet group showed a decreasing tendency in LDL-C. The content of total fat, total cholesterol, and triglyceride was the lowest in the group of rats fed with the perilla oil-containing basal diet, and this group was followed in order by the grape seed oil-containing diet group and com oil-containing diet group. In the analysis of the fatty-acid composition in liver tissue, the high fat diet groups showed an increase in saturated fatty acids and polyunsaturated fatty acids, but a decrease in mono unsaturated fatty acids when compared to the basal diet groups. The composition ratio of fatty acids varied according to which type of oil the diet contains. Our finding suggest that grape seed oil was an apparent diet effect on the fatty-acid composition.

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.6
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• pp.471-475
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• 2004

The Oligomeric proanthocyanidin (OPC) in green and black tea, grape seeds, grapes and wine has raised much attention but that OPC in wild grape seed remains to be intensively investigated. This study investigated the total OPC contents and total antioxidant activity of wild grape seeds and developed an efficient extraction process with various temperatures, solvent compositions and times. Also, a chromatography column packed with the Dia-ion HP-20 resin was used for further purification of the ope. The total OPC contents were determined with the Folin-Ciocalteu reagent, and the antioxidant activity using total antioxidant potential (TAP) and 1,1-dipheny|-2picrylhydrazy| (DPPH). The yield of final purified OPC was 1.78 (+)-catechin equivalent (CE) g/100 g, with $IC_{50}$ activities of TAP and DPPH of 31.60 and $15.70\;{\mu}\;g/mL$. These activi­ties of the final purified OPC were about two times higher than that of the BHA used as a refer­ence sample.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.121-124
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• 2003

Optimal extraction condition and free radical scavenging effect of ethanol extracts of Olympia grape (Vitis labruscana L.) seeds and skins were determined. Extraction yield of grape seeds increased with increasing extraction temperature increased, but was not affected by ethanol concentration in grape skins. Highest extraction yields obtained with 100% ethanol concentration at $78^{\circ}C$ were 36 and 49.5% in seeds and skins, respectively. Ethanol extract of grape seeds obtained at $78^{\circ}C$ showed stronger $RC_{50}\;(409.7\;{\mu}g/mL)$ than that of grape skins. Among organic solvent fractions, ethylacetate fraction obtained from ethanol extract of grape seed showed the strongest $RC_{50}\;(136.7\;{\mu}g/mL)$. Overall, ethanol extracts of grape seeds and their organic fractions showed significantly stronger free radical scavenging effect than those of skin extracts.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.132-137
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• 2003

Antioxidant and anti-inflammatory potentials of various grape extracts were evaluated. Extracts from Kyho seed, Kyho stem, and Campbell seed showed potent 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activities compared to resveratrol $(IC_{50}=16.9,\;21.5,\;21.9,\;34.6\;{\mu}g/mL,\;respectively)$, among which, antioxidant effect of Kyho seed extract were similar to that of vitamin C $(IC_{50}=12.2\;{\mu}g/mL)$. These extracts also exhibited inhibitory activities on lipopolysaccharide (LPS)-induced prostaglandin $E_2$ production and nitrite formation in mouse macrophage RAW 264.7 cells at $50\;{\mu}g/mL$. Kyho stem and seed extracts showed growth inhibitory activities in human lung and colon cancer cells. These results suggest the potential roles of grape extracts as antioxidants and anti-inflammatory agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1274-1280
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• 2012

Defatted grape seed meal protein (DGP) was extracted, and DGP films containing various plasticizers were prepared. To improve the mechanical properties of DGP film, nanoclay or gelatin was incorporated in the film-forming solution to manufacture DGP composite films. Among the plasticizers of fructose (FRU), sucrose (SUC), and polypropylene glycol (PPG), DGP film containing a SUC : PPG ratio of 2.5:0.5 exhibited the best film-forming ability. Addition of Cloisite $Na^+$ improved the mechanical properties of DGP film. Tensile strength (TS) and elongation at break (E) of the film containing 5% Cloisite $Na^+$ were 1.45 MPa and 71.97%, respectively. Regarding the DGP/gelatin composite films, TS and water vapor permeability (WVP) increased with increasing gelatin amount, whereas E decreased. In particular, the DGP/gelatin (2:2) composite film exhibited 20.95 MPa TS and 12.25% E. These results suggest that the DGP film prepared from defatted grape seed meal can be used as a food packaging material.

• Food Science and Preservation
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• v.22 no.1
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• pp.12-18
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• 2015

The objective of this research was to investigate the antioxidant and antimicrobial activities of muscadine grape extracts. Three different cultivars of muscadine grapes including Higgings, Jumbo, and Noble were selected. The skin/pulp and seed parts of three selected muscadine grape cultivars were used for extraction. The total phenolic contents of muscadine grape extracts were expressed as gallic acid equivalents (GAE). The antioxidant activity of muscadine grape extracts were determined by scavenging activity of diphenylpicrylhydrazyl (DPPH) radical and expressed as effective concentration ($EC_{50}$), which represented the concentration of the extract exhibiting 50% DPPH radical scavenging. The antimicrobial activity against E. coli K12 was determined and expressed as the minimum inhibition concentration (MIC). The seed extracts exhibited greater total phenolic contents than the skin/pulp extracts, ranging from 231.24 to 294.81 mg/mL GAE. The seed extracts exhibited greater antioxidant activities than the skin/pulp extracts ($EC_{50}$ of Higgins seed extract=0.026 mg/mL). However, the skin/pulp extracts exhibited greater antimicrobial activities than the seed extracts, exhibiting the minimum inhibition concentration (MIC) in Higgins skin/pulp extract (MIC=4.0 mg/mL). This research indicated that the seed part and skin/pulp parts of the muscadine grapes possessed antioxidant activity and antimicrobial activity, respectively. Therefore, it was concluded that muscadine grapes possess the potential to be utilized as functional foods or nutraceuticals.

• Journal of the Korean Dietetic Association
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• v.23 no.1
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• pp.14-26
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• 2017

The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.

• Food Science and Preservation
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• v.23 no.7
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• pp.913-922
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• 2016

The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.