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Analyses of functional components of grapes and grape products
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포도 및 포도가공식품의 기능성 성분 분석

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Type
Academic journal
Author
Hyeon Ji Kim (경기도 보건환경연구원) Hae Geun Hong (경기도 보건환경연구원) Yeon Ok Kwon (경기도 보건환경연구원) Jin Ok Ha (경기도 보건환경연구원) Yu Na Song (경기도 보건환경연구원) Myeong Jin Son (경기도 보건환경연구원) Jeong Hwa Park (경기도 보건환경연구원) Jong Su Kim (경기도 보건환경연구원) Jo Gyo Oh (경기도 보건환경연구원)
Journal
The Korean Society of Food Preservation Food Science and Preservation Vo.27 No.7 KCI Accredited Journals SCOPUS
Published
2020.12
Pages
872 - 879 (8page)

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Analyses of functional components of grapes and grape products
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Abstract· Keywords

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In this study, various functional components of grapes and grape products were analyzed. Resveratrol and ellagic acid, representative components of polyphenols found in grapes, were analyzed using high-pressure liquid chromatography. Relatively higher contents of resveratrol in seedless grapes and ellagic acid in Muscat Bailey A (MBA) grapes were found compared to those in other grape cultivars. Total polyphenols and total flavonoids were significantly higher in ‘Campbell Early’ grape varieties. A comparison of the antioxidant activity showed that the DPPH and ABTS scavenging activities of the MBA grape varieties were significantly higher. Among the grape products, wine had higher contents of the functional components than grape juice, particularly, red wine, which had higher content than white wine due to the differences in the manufacturing and fermentation processes. Grape juice contained higher contents of functional components in the concentrated form (100%). Some varieties contained relatively higher functional components compared to other antioxidants (acorbic acid, trolox). In conclusion, grape is considered an excellent antioxidant fruit with representative food color.
#resveratrol #ellagic acid #antioxidant #wine #grape juice

Contents

Abstract
서론
재료 및 방법
결과 및 고찰
요약
References

References (32)

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Amerine MA / 1980 / Methods for Analysis of Musts and Wines / Wiley & Sons :176~180 google schola Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200 google schola 채규서 / 2014 / 복분자 추출물의 기능성 원료 표준화를 위한 지표성분 Ellagic acid 분석법 / 산업식품공학 18(4):355~358 dbpia 장은하 / 2013 / 국내 육성 신품종 포도의 부위별 생리활성 물질의 함량 / 한국식품과학회지 45(6):708~713 dbpia 장석원 / 2011 / 국내산 포도 품종의 주요 페놀계 화합물 함량 비교분석 / 한국식품저장유통학회지 18(3):328~334 dbpia

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