Abstract
This study was an initial step to evaluate grape seeds from the waste products of the food industry as nutraceutical materials. Grape seeds of Campbell Early cultivar (Vitis labrusca×Vitisvinifera) were dried and pulverized followed by extraction with absolute methanol. The total phenolic content of grape seed extract (GSE) was 80.82mg gallic acid equivalent/g seed. The amount of total flavonoids was 27.04mg (+)-catechin equivalents/g of grape seed. GSEs exhibited antioxidant activities of 60.13mg ascorbic acid equivalent/g seed and 209.45mg Trolox equivalent/g seed for 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), respectively. GSE inhibited lipid accumulation of C3H10T1/2 and 3T3-L1 cells in a dose-dependent manner. Inhibition was also associated with reduced expression of PPARγ, the master regulator of adipocyte differentiation. Further study is needed to identify specific molecules which attribute bioactivities of GSE.
| Original language | English |
|---|---|
| Pages (from-to) | 291-298 |
| Number of pages | 8 |
| Journal | Journal of Food Processing and Preservation |
| Volume | 37 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 2013 Aug 1 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Food Science
- Chemistry(all)
- Chemical Engineering(all)
Cite this
Antioxidant and antiobesity activities of seed extract from campbell early grape as a functional ingredient. / Oh, Jungmin; Jung, So Ra; Lee, Yun Jeong; Park, Kye Won; Kim, So Yeon; Han, Jaejoon.
In: Journal of Food Processing and Preservation, Vol. 37, No. 4, 01.08.2013, p. 291-298.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Antioxidant and antiobesity activities of seed extract from campbell early grape as a functional ingredient
AU - Oh, Jungmin
AU - Jung, So Ra
AU - Lee, Yun Jeong
AU - Park, Kye Won
AU - Kim, So Yeon
AU - Han, Jaejoon
PY - 2013/8/1
Y1 - 2013/8/1
N2 - This study was an initial step to evaluate grape seeds from the waste products of the food industry as nutraceutical materials. Grape seeds of Campbell Early cultivar (Vitis labrusca×Vitisvinifera) were dried and pulverized followed by extraction with absolute methanol. The total phenolic content of grape seed extract (GSE) was 80.82mg gallic acid equivalent/g seed. The amount of total flavonoids was 27.04mg (+)-catechin equivalents/g of grape seed. GSEs exhibited antioxidant activities of 60.13mg ascorbic acid equivalent/g seed and 209.45mg Trolox equivalent/g seed for 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), respectively. GSE inhibited lipid accumulation of C3H10T1/2 and 3T3-L1 cells in a dose-dependent manner. Inhibition was also associated with reduced expression of PPARγ, the master regulator of adipocyte differentiation. Further study is needed to identify specific molecules which attribute bioactivities of GSE.
AB - This study was an initial step to evaluate grape seeds from the waste products of the food industry as nutraceutical materials. Grape seeds of Campbell Early cultivar (Vitis labrusca×Vitisvinifera) were dried and pulverized followed by extraction with absolute methanol. The total phenolic content of grape seed extract (GSE) was 80.82mg gallic acid equivalent/g seed. The amount of total flavonoids was 27.04mg (+)-catechin equivalents/g of grape seed. GSEs exhibited antioxidant activities of 60.13mg ascorbic acid equivalent/g seed and 209.45mg Trolox equivalent/g seed for 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), respectively. GSE inhibited lipid accumulation of C3H10T1/2 and 3T3-L1 cells in a dose-dependent manner. Inhibition was also associated with reduced expression of PPARγ, the master regulator of adipocyte differentiation. Further study is needed to identify specific molecules which attribute bioactivities of GSE.
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UR - http://www.scopus.com/inward/citedby.url?scp=84880702523&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4549.2011.00648.x
DO - 10.1111/j.1745-4549.2011.00648.x
M3 - Article
AN - SCOPUS:84880702523
VL - 37
SP - 291
EP - 298
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
SN - 0145-8892
IS - 4
ER -