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KMID : 1007519980070020131
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Food Science and Biotechnology
1998 Volume.7 No. 2 p.131 ~ p.136
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Phenolic Compounds of Korean Red Wine and Their Superoxide Radical Scavenging Activity
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Koh, Kyung Hee
Lee, Joon Hee/Choi, Se Young/Yoon, Kwang Ro/Seo, Kih Lim
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Abstract
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Phenolic compounds of Korean red wine were fractionated into acidic and neutral groups by passing red wine through a preconditioned C_(18) Sep-Pak cartridge. Successive injections of these two extracts into a HPLC column gave the distribution of the different phenolic compounds under analysis. Gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, sinapic acid, o-coumaric acid, and cinnamic acid were identified in acidic phenolic fraction. (+)-Catechin, (-)-epicatechin, rutin, myricetin and quercetin were identified in the neutral phenolic fractions. The total phenolic contents of acidic, neutral, and residual fractions were 2,042.8±72.2, 3,272.4±40.6 and 11,442.9±551.3 ㎎/L, respectively. The phenolic compounds of each fraction may have superoxide radical scavenging activity in the order of residual>neutral>acidic fractions in the results obtained by electron spin-resonance spectrometer.
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