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KMID : 0380620120440060772
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 6 p.772 ~ p.778
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Physiologically Active Components and Antioxidant Capacity of Grapevine Leaves at Growth Stages
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Kim Jeong-Hyeon
Choi Soo-Kyong
Yu Yung-San
Yoon Kwang-Seo
Seo Jung-Sook
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Abstract
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This study was conducted to investigate physiologically active components and antioxidant capacity of grapevine leaves at growth stages. The leaves from two strains of grapevine, ‘Campbell Early’ and ‘Rosario Bianco’, were collected at five different growth stages (leafing, blossom, fruiting, coloring, and maturity). Total flavonoid content was higher in leafing stage than the other stages and gradually decreased during growing. Total phenol content was higher in ‘Campbell Early’ than in ‘Rosario Bianco’. Hydroxyl radical scavenging ability increased in the leafing stage and decreased during growing. The electron donating ability was higher in ‘Campbell Early’ then ‘Rosario Bianco’ until blossom stage. Leaves from ‘Campbell Early’ showed higher total antioxidant capacity than those from ‘Rosario Bianco’. According to the above results, grapevine leaves until the blossom stage would possess strong antioxidant activity by physiologically active components such as polyphenol compounds. Therefore, these results suggest that young grapevine leaves can be used as materials for the development of functional foods.
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KEYWORD
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antioxidant activity, Campbell Early, Rosario Bianco, flavonoid, polyphenol
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