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KMID : 1134820130420020168
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 2 p.168 ~ p.174
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The Effects of Extraction Conditions on the Antioxidative Effects of Extracts from Campbell Early and Muscat Bailey A Grapevine Leaves
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Choi Soo-Kyong
Yu Qi-Ming
Lim Eun-Ji
Seo Jung-Sook
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Abstract
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We investigated the physiological activities of extracts from Campbell Early and Muscat Bailey A (MBA) grapevine leaves. Total phenol and flavonoid contents were highest in ethanol extracts from MBA grapevine leaves compared to extracts from Campbell Early grapevine leaves. Specific polyphenols higher in ethanol extracts from MBA grapevine leaves include gallic acid, epicatechin, caffeic acid, naringin, and resveratrol. Resveratrol content from MBA grapevine leaves increased when extracted for more than two hours in ethanol and water. The hydroxyl radical scavenging ability of ethanol extracts was higher than the water extract from both strains of grapevine leaves. DPPH and total antioxidants were highest in ethanol extracts from MBA grapevine leaves among the other extracts. Therefore, these results suggest that ethanol extracts from MBA grapevine leaves are a highly valuable resource for the development of natural functional foods.
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KEYWORD
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grapevine leaves, resveratrol, polyphenol, antioxidant, extraction time
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