Comparison of the Antioxidative Effects and Content of Anthocyanin and Phenolic Compounds in Different Varieties of Vitis vinifera Ethanol Extract

• Published in: Journal of food science and nutrition (Pusan, Korea : 2003) Vol. 16; no. 1
• Main Authors: Choi, S.Y., Korea Food Research Institute, Seongnam, Republic of Korea, Lee, Y.M., Korea Food Research Institute, Seongnam, Republic of Korea, Lee, P.J., Semyung University, Jecheon, Republic of Korea, Kim, K.T., Korea Food Research Institute, Seongnam, Republic of Korea
• Format: Journal Article
• Language: English
• Published: 01.03.2011
• Subjects: ANTHOCYANE; ANTHOCYANINS; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; ANTOCIANINAS; Campbell Early; CATECHIN; CATECHINE; CATEQUINA; GRAPES; RAISIN; UVA
• ISSN: 1226-332X
• DOI: 10.3746/jfn.2011.16.1.024

This study was a quantitative HPLC analysis of four anthocyanins and five phenolic compounds contained in the skins, vines and seeds of the Campbell Early, Muscat Bailey A and Neo Muscat grape varieties. In the phenolic analysis, the seeds of the Campbell Early were found to contain 1.9, 1.8 and 1.6 times higher quantities of gallic acid, catechin and epicatechin relative to other grape seeds. Three anthocyanins, cyanidin, peonidin and pelargonidin, were also found to be higher in the skins of the Campbell Early relative to other grape skins. Therefore, the Campbell Early is the most useful grape variety with regard to the extraction of these six compounds from these grape seeds and skins. The free radical scavenging effects of grape seeds were also compared, and the results indicated that the Campbell Early seeds were most effective among them.