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KMID : 1007520120210020596
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Food Science and Biotechnology
2012 Volume.21 No. 2 p.596 ~ p.601
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Quantitative Evaluation of Resveratrol Enrichment Induced by UV Stimulus in Harvested Grapes
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Cho Yong-Jin
Kim Nam-soo
Kim Chong-Tai
Maeng Jin-Soo
Pyee Jae-Ho
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Abstract
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A mathematical model was proposed to quantitatively describe resveratrol induction in harvested grapes. In the model, k1 and k2 were defined, which were the reaction rate constants for induction during direct UV irradiation and for the time-delayed induction after removing UV irradiation, respectively. During storage after UV irradiation, k2 decreased with time, whereas k1 remained constant. The portion induced by the direct irradiation effect was much more than that induced by the time-delayed effect. When UV energy of 610.2 mJ/cm2 was applied to ‘Gerbong’ grapes with an initial resveratrol content of 1.15 μg/g, their contents were 8.99 and 9.20 μg/ g at day 1 and 6 during storage at 0oC, respectively. In the same situation, resveratrol content of 8.99 μg/g improved to 10.56 μg/g during storage at 20oC. This approach which enriched a health-functional compound through the modulation of metabolism after harvest might be a valueadding method for fresh food industry.
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KEYWORD
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resveratrol, enrichment, UV treatment, grape
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