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KMID : 1140120090140010077
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Cancer Prevention Research
2009 Volume.14 No. 1 p.77 ~ p.83
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Improvement of Antioxidant Activity of Grape Skin by Alcohol Fermentation
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Kim Hyo-Jeong
Kang Hee-Chung
Lim Jin-Kyu
Kim Jeong-Sang
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Abstract
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The objective of this study was to establish the optimum alcohol fermenting conditions for maximizing the extraction of antioxidative agents such as anthocyanins from grape juice byproducts. The skin portions from two varieties grape were collected and subjected to alcohol fermentation using yeast (Saccharomyces cerevisiae) following evaluation of their antioxidant activities and alcohol contents. The alcohol fermentation of grape skin for 5 days at 25°C resulted in a significant increase in the antioxidant capacity as evaluated by radical scavenging assay (DPPH) and total phenolic contents. Significant differences in antioxidant capacity and alcohol contents were observed between the fermented products of MBA and Campbell varieties. That is, alcohol fermentation with MBA variety’s grape skin produced 15.4% (v/v) ethanol concentration, which is the highest alcohol content among experimental groups. The alcohol content was the highest when grape skin from both varieties was fermented with the addition of 10% sucrose while the strongest antioxidant activity was achieved when fermented with the addition of 25% of water and 0.5% of sucrose. In conclusion, ethanol fermentation of grape skin can enhance the antioxidative activity and thereby improve cancer preventive potential.
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KEYWORD
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Anthocyanins, Grape skin fermentation, DPPH assay, Flavonoids, Cancer prevention
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