• Nutrition Research and Practice
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• v.4 no.5
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• pp.369-374
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• 2010

Grape is one of the most popular and widely cultivated fruits in the world. Although grape skin and seeds are waste product of the winery and grape juice industry, these wastes contain large amounts of phytochemicals such as flavonoids, phenolic acids, and anthocyanidins, which play an important role as chemopreventive and anticancer agents. We evaluated efficacies of grape skin and seeds on hepatic injury induced by dimethylnitrosamine (DMN) in rats. Treatment with DMN significantly increased levels of serum alanine transaminase, aspartate transaminase, alkaline phosphatase, and bilirubin. Diet supplementation with grape skin or seeds (10% daily for 4 weeks) prevented these elevations. The grape skin and seeds also restored serum albumin and total protein levels, and reduced the hepatic level of hydroxyproline and malondialdehyde. Furthermore, grape skin and seeds reduced DMN-induced collagen accumulation, as estimated by histological analysis of liver tissue stained with Sirius red. Grape skin and seeds also reduced hepatic stellate cell activation, as assessed by ${\alpha}$-smooth muscle actin staining. In conclusion, grape skin and seeds exhibited in vivo hepatoprotective and antifibrogenic effects against DMN-induced liver injury, suggesting that grape skin and seeds may be useful in preventing the development of hepatic fibrosis.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.24-28
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• 2011

This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.3-8
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• 2012

Polyphenol-rich grape seeds have a beneficial effect on human health. The present study was performed to investigate the effects of grape seeds on antioxidant activities in rats. Male Sprague-Dawley rats were randomly divided into a control diet group (C), a high-fat diet group (HF), a 5% grape seed-supplemented control diet group (G), and a 5% grape seed-supplemented high-fat diet group (HG). Dietary supplementation with grape seeds reduced serum concentrations of lipid peroxides compared with those in the C and HF groups. The hepatic level of lipid peroxides decreased significantly in the grape seed groups compared with that in the C and HF groups. Superoxide dismutase activity in the G group increased significantly compared with that in the C group. Catalase activity tended to be higher by feeding grape seeds. The grape seed diet increased glutathione peroxidase activity in the C group. Glutathione-S-transferase activity increased significantly in the G group compared with that in the C group. Hepatic content of total glutathione increased significantly in the HG group but decreased significantly in the HF group. The ratio of reduced glutathione and oxidized glutathione increased by feeding the grape seed diet. Total vitamin A concentration was significantly higher in HG group than in other groups. Liver tocopherol content of the G and HG groups was significantly higher than that of the control groups. These results suggest that dietary supplementation with grape seeds is beneficial for suppressing lipid peroxidation in high fat-fed rats.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.150-155
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• 1999

The possibility of grape seeds as industrial resources was tested by analyzing various chemical proper-ties of their oils from seven different species. The range of crude oil content of the grape seeds was 26.0-32.0% showing the highest content in Steuden, Mean individual fatty acid contents in the grape seeds were lioleic (70.75%) oleic (18.48%) stearic (2.01%) and palmitic (8.45%) acids. Stearic acid was low in Jingyu and high oleic acid was found in Fugiminori compared with other grape strains. Total lipirds were consisted of nutral lipid (87.25%) glycolipid(4.68%) and phospholipid *8.06%) Content of crude proteins was approximatery 11.2% with some variation between strains. Total sugar content was 2.35~5.63$\mu$g/mg with reducing sugar 3.20$\mu$g/mg. Mean saponification value of crude oils was 186.3mg.KOH.oil Antioxidant activity of grape seed oils was better than that of sesame oil resulting in the hi-oils and sesame oil after heat treatment at 18$0^{\circ}C$.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.527-531
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• 2003

The interest of oligomeric proanthocyanidins(OPCs) as therapeutic agents against diseases involving radical damage is growing. Proanthocyanidins are a class of polyphenolic compounds in several plant species and are oligomers of flavan-3-ol monomer units. Polyphenols in green and black tea, grape seeds, grapes and wine have raised much attention but mountain grape seed has not been investigated intensively up to now This study investigated the total OPCs contents and the total antioxidant activity of mountain grape seeds. Total antioxidant activity using DPPH method was employed and OPCs contents were determined by means of the UV-VIS spectrophotometer. The total OPCs yield of mountain grape seeds was about 1.45 % and total antioxidant activity was 15.8 ${\mu}g/m{\ell}$.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.231-237
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• 2002

This study was conducted to determine biological activities, such as lipid peroxidation inhibition, cytotoxicity, sun blocker, inhibition of tyrosinase, and antioxidative effect, of ethanol extracts, and of solvent fractionated ethanol extracts obtained from grape seeds and skins. The strongest lipid oxidative inhibition of 66.9% and 67.6% was observed respectively, in the presence of 20 $\mu\textrm{g}$/$m\ell$ of both ethanol extract and water fraction of grape seeds. Overall, the ethanol extracts and their fractions of grape seeds exhibited stronger lipid oxidative inhibition than that of skin extracts. On the other hand, the ethanol extracts of grape skins showed stronger cytotoxicity than that of seeds on MCF-7, Hep3B, and A549 cancer cell lines. However, the water fraction of seed ethanol extracts showed the strongest cytotoxic effect of 76.52% and 67.01% on MCF-7 and Hep3B, respectively among their fractions. Ethanol seed extracts obtained at 3$0^{\circ}C$ had the strongest absorbance both at UVA region (350 nm) and UVB region (308 nm) and the chloroform fraction showed the strongest absorbance at W region and butanol fraction at UVA region among their tractions, respectively. In the meantime, the ethanol extracts obtained at 3$0^{\circ}C$ and butanol fraction showed the strongest tyrosinase inhibitory effect of 39.4% and 37.6%, respectively. This study shows that ethanol extracts and their fractions of grape seeds and skins could be potential good materials for functional food and cosmetic products.

• Food Science and Preservation
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• v.9 no.3
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• pp.338-344
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• 2002

This study was conducted to determine biological activities, such as lipid peroxidation inhibition and cytotoxic effect of ethanol extracts of Black Olympia grape seeds and skins, and of organic solvent fractionated ethanol extracts obtained from grape seeds and skins at different temperatures. Among different extraction temperatures, the ethanol extract of grape seed obtained at 30$\^{C}$ had the strongest lipid oxidation inhibition of 60.1%, while the strongest lipid oxidation inhibitory effect of 71.2% was observed in the presence of 20 $\mu\textrm{g}$/㎖ ethylacetate fraction obtained from ethanol extract of grape seeds at 30$\^{C}$. The ethanol extract of grape seeds showed more strong lipid oxidation inhibition than that of skin extracts. Similar results were observed in cytotoxic effects. The ethanol extract of grape seeds at 30$\^{C}$ exhibited more strong cytotoxicity than that of skin extracts on MCF-7, Hep3B, and A549 cell lines. Among organic solvent fractions extracted from the ethanol extracts of gape seeds and skins, the hexane fraction showed the strongest cytotoxic inhibition of 75.15% and 62.50% on MCF-7 and Hep3B cell in the presence of 1.0 $\mu\textrm{g}$/㎖ respectively. On the other hand, the water fraction showed the strongest cytotoxic inhibition of 65.41% on A549 cell in the presence of 1.0 $\mu\textrm{g}$/㎖. Overall, the ethanol extracts and their fractions of Black Olympia grape seeds showed strong lipid oxidation inhibition and cytotoxicity than those of grape skins.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.595-603
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• 2019

This paper provides data for product development and improvement of grape varieties by analyzing the satisfaction-importance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19-59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.

• Food Science and Preservation
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• v.15 no.6
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• pp.859-863
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• 2008

The proanthocyanidin content and antioxidant characteristics of seeds of grape cultivars were examined. Grape seeds were extracted in 70% acetone solution for 12 hr. The total phenolic content of the extracts ranged from 16.71 to 28.60 mg/100 g. The proanthocyanidin content ranged from 18.36 to 55.30 mg/100 g. The Jaok cultivar had the highest total phenolic and proanthocyanidin content, and showed the strongest antioxidant activity in the FRAP and DPPH assays. The total phenolic and proanthocyanidin content of grape seeds was correlated with their antioxidant capacities (r > 0.92). Acetone extracts of grape seeds could be effective antioxidant materials.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.144-149
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• 2004

Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B$_2$, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.