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KMID : 0380020070220050351
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Korean Journal of Biotechnology and Bioengineering
2007 Volume.22 No. 5 p.351 ~ p.355
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Isolation and Purification of Resveratrol from a Grape Twig
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Shin Hyun-Jae
Kang Byung-Sun
Ahn Jun-Bae
Kim Bok-Hee
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Abstract
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Resveratrol, a polyphenolic compound with antioxidative property, was purified from the grape’s twig to be used as functional additives of food and/or cosmetics. Extraction of the grape’s twig was performed using 80% ethanol in ultrasonic extractor for 60 min. The crude extract was purified up to 99% after elution through silica gel open column chromatography. The stability of the purified resveratrol was as follows: a half life of 90 days at 40 and 60 days at 25. A sensory test of the commercial grape juice including the 1-10 ppm of purified resveratrol showed better preference than the grape juice without purified resveratrol additive. Color and smell test showed no difference between the samples. The grape twig can be used as a valuable resource for the extraction of resveratrol, which would be added to nutraceutical and cosmetic products.
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KEYWORD
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Resveratrol, grape, isolation, purification, extraction
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