• Culinary science and hospitality research
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• v.17 no.1
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• pp.270-279
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• 2011

This study investigates the antioxidant activities of wild grape seed (Vitis coignetiea seed) extracts by solvents. Organic extracts of hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extracts of wild grape seed (Vitis coignetiea seed). Total phenolic compound contents of extracts from wild grape seed (Vitis coignetiea seed) by solvents were the highest in ethyl acetate extract, 64.9 mg/100 g. Electron donating abilities of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed were proportionally increased with concentration, and the ethyl acetate extract(90.0%) showed stronger activities than BHT and Ascorbic acid at concentration of $100\;{\mu}L$/mL. Reducing power of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed was the highest in the ethyl acetate extract(2.83) at concentration of $1,000\;{\mu}L$/mL. TBARS of the ethyl acetate extract was highest. Nitrite scavenging ability of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed(pH 1.2, $1,000\;{\mu}L$/mL) was the highest in ethyl acetate extract(76.9%).

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.192-199
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• 2016

The antioxidative activity and antimutagenic activity of the ethanol extracts from pericarp and seeds of wild grape (Vitis coignetiea) were analyzed in this study. The antioxidative activity of the extracts from wild grape was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. The antimutagenic activity of the extracts was evaluated on Salmonella typhimurium TA98 and TA100 by Ames test using 4-nitroquinoline 1-oxide (4-NQO) and sodium azide as mutagens. In the antioxidative activity determination, $IC_{50}$ values of the DPPH radical scavenging activity of the extracts from pericarp and seeds were 27.16 ppm and 7.61 ppm, respectively. Additionally, ABTS radical scavenging activities of pericarp and seed extract were 99.75% and 98.87% at 200 ppm, respectively. In the antimutagenic activity determination, pericarp extract at 5 mg/plate inhibited 72.6% and 74.3% of mutagenicity of S. typhimurium TA98 induced by 4-NQO and sodium azaid, respectively. Also, the mutagenicity inhibition rates of seed extract at 5 mg/plate were 77.8% and 74.5% in S. typhimurium TA100 induced by 4-NQO and sodium azaid, respectively. These results demonstrate that the ethanol extract from wild grape has remarkable antioxidant activity and antimutagenicity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.961-966
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• 2006

This study was worked out to investigate antioxidant activity of solvent extracts from wild grape skin by measuring electron donating ability (EDA), reducing power, superoxide dismutase (SOD)-like activity, thiobarbituric acid reactive substances (TBARS) and nitrite scavenging ability. Total phenolic compound and flavonoids contents were the highest in ethyl acetate extract, $54.4{\pm}1.18\;mg/100\;g$ and $645.1{\pm}5.05\;mg/100\;g$, respectively. The EDA and reducing power of solvent extracts from wild grape skin were proportionally increased with concentration and ethyl acetate extract $(79.2{\pm}0.06%)$ showed the stronger than BHT $(74.1{\pm}0.15%)$ at concentration of $100\;{\mu}g/mL$, especially. SOD-like ability of ethyl acetate $(25.1{\pm}0.41%)$ and butanol $(20.2{\pm}0.13%)$ extracts were stronger than other extracts at concentration of $100\;{\mu}g/mL$. TBARS of ethyl acetate extract was higher than ascorbic acid. Nitrite scavenging ability of solvent extracts from wild grape skin (pH 2.5, $1000\;{\mu}g/mL$) were in order of ethyl acetate $(90.5{\pm}0.75%)$>butanol $(65.9{\pm}2.16%)$>hexane $(58.1{\pm}1.74%)$>chloroform $(55.4{\pm}1.02%)$>water $(40.9{\pm}0.35%)$. Antioxidant activity of solvent extracts from wild grape skin was the highest in ethyl acetate extract from the results of our experiments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1896-1905
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• 2014

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at $25^{\circ}C$. Flour was added three times to fermented wild grape extract and incubated for 36 hours at $20^{\circ}C$ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.921-926
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• 2008

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.755-758
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• 2005

Wild grape is a traditional medicine plant in north-eastern part of Asia and has been known to have healing properties for various illnesses. This study was to determine the optimum extraction condition and antioxidant activity of ethanol extracts of wild grape (V. coignetiae) seed. Also, organic solvent fractions of hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extract of wild grape seed at different temperatures. Total ethanol extraction yield of wild grape seed ranged from $4\%\;to\;12\%$ depending on the ethanol concentration, extraction temperature and time condition. The highest extraction yield of $11.9\%$ was obtained at $90\%$ ethanol condition for 12 hour at $70^{\circ}C$. However, the strongest free radical scavenging effect $(RC_{50})$ with $20.93\mu g/mL$ was observed in $70\%$ ethanol extract of wild grape seed extracted for 6 hour at $70^{\circ}C,\;while\;RC_{50}\;with\;40.42$\mu g/mL$ was observed in $90\%$ ethanol extract for 12 hour at $70^{\circ}C$. Antioxidant activity of ethanol extracts of wild grape seed increased as total phenol contents increased. Among each fraction obtained from organic solvents, ethyl acetate fraction was found to have the strongest $RC_{50}\;(8.6\mu g/mL)$ and 636.77 mg GAE/g phenol contents .

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.109-113
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• 2006

Antioxidant compound(s) were identified from the ethanol extract of wild grape (Vitis coignetiea) seed. Organic solvent fractions of n-hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extract of wild grape seed, among which ethyl acetate fraction showed the strongest reducing power. Ethyl acetate fraction was further purified through ODS column chromatography and HPLC, and isolated antioxidative active compound was identified through $^1H-NMR$ as (+)-catechin (52.7 g/100 g). (+)-Catechin and ethyl acetate fraction both showed approximately 80% scavenging effect. These results indicated (+)-catechin in the ethyl acetate fraction synergetically interacts with unknown antioxidative compound(s).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1491-1496
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• 2007

As an oriental medicinal plant, wild grape (WG, Vitis coignetiae) has been known to contain abundant nutrients compared to grape (Vitis vinifera L.) and as a source of stilbenes, a kind of polyphenol. This study was performed to investigate the antioxidative activity of WG extracts by measuring electron donating ability (EDA), nitrite scavenging ability (NSA), super oxide dismutase (SOD)-like activity and total polyphenol content (TPC). The extracts were obtained using microwave-assisted extraction (microwave power: 90 W, extraction time: 5 min, extractant: water, 50 and 100% ethanol). EDAs, SOD-like activities and TPCs were the highest at 50% ethanol extracts while conversely lowest at 100% ethanol extracts. EDAs of 50% and 100% ethanol extracts at 1.6 g/dL concentration, $97.70{\pm}0.55\;and\;98.05{\pm}0.36%$, were higher than those of 0.1 and 1% L-ascorbic acids, $101.44{\pm}0.98%\;and\;99.43{\pm}0.78%$, respectively. At the concentration of 1.6 g/dL, 50% ethanol extract showed lower NSA (pH 1.2) than water extract unlike EDA, TPC and SOD-like activity. Regarding TPCs of WG extracts, the activities were the highest at 50% ethanol extracts (1.6 g/dL: $38.76{\pm}0.23$ mM gallic acid equiv.) followed by water and 100% ethanol extracts. The results suggest the usefulness of developing functional foods using antioxidative active compounds of WG with high polyphenol contents.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.420-423
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• 2010

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.

• Korean Journal of Medicinal Crop Science
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• v.15 no.5
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• pp.319-323
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• 2007

Wild grapes have been used as traditional medicinal use and alcoholic beverage production in Korea. The objective of this study is to improve antioxidant properties in Sae-muru by far infrared ray (FIR) treatment, with expecting potential benefits of FIR treatment for wild grape products during manufacturing processes. FIR treatment in berries induced increased content of catechin, epicatechin gallate, epigallocatechin gallate, gallic acid, rutin, ellagic acid, and resveratrol, while content of epicatechin and epigallocatechin was decreased. Although FIR treatment resulted either increased or decreased chemical component groups, presenting in HPLC chromatograms, antioxidant activity in Sae-muru extract was significantly increased by the FIR treatment. Our results suggest that FIR treatment should be an efficient process in the production of high content of bioactive molecules in Sae-muru.