Comparison of the antioxidant and physiological activities of grape seed extracts prepared with different drying methods

Jeong, Da-Som; Youn, Kwang-Sup

doi:10.11002/kjfp.2016.23.1.1

Korean Journal of Food Preservation

2016

DOI: 10.11002/kjfp.2016.23.1.1

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Comparison of the antioxidant and physiological activities of grape seed extracts prepared with different drying methods

Da-Som Jeong¹,

Kwang-Sup Youn²

Abstract: The physiological activities of 70% ethanol extracts of grape seed (GS) prepared by freeze-drying (GSFD), infrared drying (GSIR), hot-air drying (GSHD), or sun-drying (GSSD) were investigated. The moisture contents of GSFD, GSIR, GSHD and GSSD powders were 4.53, 6.71, 6.91 and 5.55% respectively. Hunter’s color value analysis revealed that the L* value of GSIR was lower, and the a* and b* values of GSIR were higher, than those of GSFD, GSHD, and GSSD. The total polyphenol and proanthocyanidin contents of GSFD … Show more

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Cited by 3 publications

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Effect of different drying methods on anti-oxidation and anti-thrombosis activities of Salicornia europaea

Sung¹,

Kim²,

Sohn³

2017

Korean Journal of Food Preservation

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The current study was performed to investigate the changes of bio-activities of Salicornia europaea (SE) depending on the different dry methods. The ethanol extracts were prepared from the freeze-drying SE (FD), hot-air drying SE (HD), and shade drying SE (SD). Their anti-oxidant and anti-thrombosis activities were compared. The yields of ethanol extraction in FD, HD, and SD were 14.4, 13.2 and 11.9%, respectively. The highest contents of total polyphenol (4.6 mg/g) and total sugar (23.4 mg/g) were shown in FD, whereas, the highest content of reducing sugar (14.6 mg/g) was observed in HD. In anti-oxidation activity assay, the FD and HD showed similar radical scavenging activities and reducing power. However, in SD, nitrite scavenging activity and reducing power were severely decreased. In anti-coagulation activity assay, the thrombin time (TT), prothrombin time (PT) and activated partial thromboplastin time (aPTT) of FD, HD and SD did not show significant changes at 5 mg/mL concentration. But the HD at 7 mg/mL had strong inhibitions against thrombin and blood coagulation factors. The platelet aggregation and hemolysis activities were not affected by dry methods. Our results suggest that both FD and HD are effective to maintain the functional ingredient of SE, and HD is economic and efficient dry process for production of functional food.

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Effect of different drying methods on anti-oxidation and anti-thrombosis activities of Salicornia europaea

Sung¹,

Kim²,

Sohn³

2017

Korean Journal of Food Preservation

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Comparison of the antioxidant effects and physiological activities of grape fruit stem extracts derived with different drying methods

Youn¹

2018

Korean Journal of Food Preservation

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This study was conducted to examine the utilization potential of grape stems as nutritional supplements, and the physiological functionalities of 70% ethanol extracts from grape fruit stem (GFS) were investigated. Each experimental group was prepared with different methods and included GFSF (GFS prepared with freeze drying), GFSI (GFS prepared with infrared drying), GFSH (GFS prepared with heat air drying), and GFSS (GFS prepared with sun drying). The respective yields of freeze-dried powders for the GFSF, GFSI, GFSH, and GFSS were 59.27%, 57.13%, 58.57%, and 58.87%, respectively. Total polyphenol contents in the GFSF were significantly greater than those in the other extracts, whereas total flavonoid contents in the GFSI were higher than those in the other extracts. The contents of proanthocyanidin-related substances were ranked in the order of GFSF > GFSI > GFSH > GFSS. The thin layer chromatograph (TLC) analysis of catechin showed that the GFSF, GFSI, GFSH, and GFSS were detected in the same band. The electron donating ability with 500 µg/mL (w/v) solutions of GFSF, GFSI, GFSH, and GFSS amounted to 93.14%, 93.07%, 92.64%, and 86.95%, respectively, and the reducing powers (OD 700) were 1.933, 1.765, 1.455, and 1.200 absorbance units, respectively. Additionally, the ABTS radical scavenging ability showed the same tendency that was observed with the electron donating ability and reducing power. The angiotensin-converting enzyme (ACE) inhibitory activity and tyrosinase inhibitory activity with 500 µg/mL (w/v) solutions of GFSF and GFSI were higher than those of GFSH and GFSS. In conclusion, the infrared drying technique is the superior method for the enhancement of biological activity for by-product utilization.

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Biological Activity Evaluation of Olive, Grape, and Fig at Various Mixing Ratios

Lee,

Kim

2024

Asian J Beauty Cosmetol

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Purpose: This study aimed to evaluate the antioxidation and enzymatic activity-related qualities of four mixtures prepared with different mixing ratios of olives (O), grapes (V), and figs (F), which are representative ingredients of the Mediterranean diet. Methods: Following mixtures were prepared: olives–figs (OF), grapes–figs (VF), and olives–grapes–figs (OVF). For mixture preparation, the ingredients were mixed in following ratios: olives-to-grapes, olives-to-figs, and grapes-to-figs at ratios of 1:1 (30 g of each) as well as olives-to-grapes-to-figs at a ratio of 1:1:1 (20 g of each). The antioxidant (total polyphenol and flavonoid contents along with 2,2-diphenyl-1-picrylhydrazyl [DPPH] and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] radical scavenging) and enzymatic (α-glucosidase inhibitory and angiotensin-converting enzyme [ACE] inhibitory) activities of the four aforementioned mixtures were measured. Results: OV and OVF mixtures showed the highest total polyphenol (27.25±0.22 mg TAE/g) and flavonoid contents (27.9 ± 2.14 mg QE/g), respectively. DPPH radical scavenging ability was highest in OV (92.86 ± 0.17%). The highest ABTS radical scavenging activity was registered in the OVF mixture (42.88±1.19%). α-glucosidase and ACE inhibitory activity measurements were highest in the OVF mixture (79.75±0.15% and 88.61±0.08%, respectively). Conclusion: Highest physiological activity levels (i.e., anti-oxidation and enzymatic activity) were observed in the olive, grape, and fig (1:1:1) mixture, hence, its regular consumption could improve metabolic syndrome.

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Comparison of the antioxidant and physiological activities of grape seed extracts prepared with different drying methods

Cited by 3 publications

References 12 publications

Effect of different drying methods on anti-oxidation and anti-thrombosis activities of Salicornia europaea

Effect of different drying methods on anti-oxidation and anti-thrombosis activities of Salicornia europaea

Comparison of the antioxidant effects and physiological activities of grape fruit stem extracts derived with different drying methods

Biological Activity Evaluation of Olive, Grape, and Fig at Various Mixing Ratios

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