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KMID : 0380620130450060708
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 6 p.708 ~ p.713
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Contents of Phenolic Compounds and trans-Resveratrol in Different Parts of Korean New Grape Cultivars
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Chang Eun-Ha
Jeong Sung-Min
Park Kyo-Sun
Lim Byung-Sun
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Abstract
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The ethanol solvent extracts obtained from the pulp, skin, seeds, leaves, fruit stems, and pruning stems of four Korean new grape varieties (“Dunoori,” “Narsha,” “Cheongsoo,” and “Heukbosek”), as well as “Campbell Early,” and “Muscat Bailey A (MBA)” were evaluated for their total phenolic and anthocyanin contents. The concentrations of four phenols of biological interest, catechin, epicatechin, quercetin, and resveratrol in the different parts were quantified by highperformance liquid chromatography-ultraviolet analyses. The skin of “Narsha” and “Heukbosek”, the leaves of “Narsha”, the fruit stems of “MBA”, and the pruning stems of “Campbell Early” and “Heukbosek” had the highest resveratrol content. In particular, the resveratrol in the fruit stems of “MBA” had the highest concentration as compared to the other varieties in the different parts. The seeds of “MBA,” and the fruit stems of “MBA” and “Heukbosek” had the highest catechin content. Epicatechin was detected in the seeds, fruit stems, and pruning stems. Quercetin was detected only in the leaves. In summary, the catechin and epicatechin contents were significantly higher than the quercetin and resveratrol contents. The concentrations of the physiologically active components present in the grapes were high in the non-edible parts than in the edible parts; therefore, they could be useful in industrial applications.
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KEYWORD
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grape, resveratrol, phenolic, catechin, epicatechin
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