$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

포도씨유 및 추출물의 카테킨류 측정방법 개선

An Improved Method for Determination of Catechin and Its Derivatives in Extract and Oil of Grape Seeds

초록

현재 식품공전 및 식품첨가물 공전에서 포도씨유 및 추출물의 catechin 함량 측정방법으로 널리 사용되고 있는 바닐린비색법을 polyamide cartridge를 사용함으로써 개선하였고 보다 정확하며 재현성 있게 catechin 함량을 측정할 수 있는 HPLC 방법을 개발하였다. 포도씨유 및 용매(열수, 에탄올, 메탄올 및 아세톤)추출물의 catechin 함량을 바닐린비색법으로 측정한 결과 각각 $30{\sim}40\;mg%$ (g/포도씨유 100g) 및 $17{\sim}43%$(g/추출물 100g) 범위를 차지하였다. 반면, polyamide cartridge를 사용한 개량 바닐린비색법으로 위의 포도씨유 및 추출물의 catechin 함량을 측정한 결과 각각 미량($1{\sim}5ppm$) 및 $4.0{\sim}7.5%$ 차지하였다. 한편, HPLC 방법으로 포도씨유의 catechin 함량을 측정한 결과 포도씨의 주된 4가지 catechin 성분[(+)-catechin, procyanidin $B_2$, (-)-epicatechin 및 (-)-epicatechin gallate]은 거의 확인할 수 없었다. 그러나 포도씨 용매추출물의 catechin 함량을 측정한 결과 4가지 주된 catechin 성분을 확인할 수 있었으며, 그 중 (+)-catechin 및 (-)-epicatechin 함량이 각각 $1.35{\sim}2.60%$$2.35{\sim}4.59%$ 범위로서 상당히 높은 반면, procyanidin $B_2$ 및 (-)-epicatechin gallate 함량은 각각 $0.77{\sim}1.36%$0.06${\sim}0.30%$ 범위로서 상대적으로 낮았다 또한, HPLC에 의해 국내의 포도 품종별 및 산지별 포도씨의 catechin 조성 함량을 측정하였다. 이와같이 위에서 정립된 HPLC 방법에 의한 포도씨의 4가지 주된 catechin 성분의 회수율은 95% 이상으로 높았으며, 재현율은 모두 5% 미만의 편차를 나타내어 분리효율이 우수하였다. 그리고 4가지 catechin 성분의 검출한계는 $1{\sim}5\;ppm$ 범위를 나타내었다.

Abstract

An improved method in place of a conventional vanillin spectroscopic method (CVSM) was developed for determination of catechin and its derivatives in extract and oil of grape seeds. For the CVSM, grape seed extracts had relatively high catechin content in the range of $17{\sim}43%$ (g/100g of extract), while grape seed oils had relatively smaller catechin content in the range of $30{\sim}40mg%$ (mg/100g of oil). For the improved vanillin spectroscopic method (IVSM) using a polyamide cartridge, catechin content of grape seed extracts was in the range of $4.0{\sim}7.5%$, while that of grape seed oils was below 5 ppm. Meanwhile, the quantities of catechin and its derivatives were determined by HPLC in the grape seed extracts and oils. Four major catechins [(+)-catechin, procyanidin B2, (-)-epicatechin, and epicatechin gallate] were detected from grape seed extracts, and the ranges of concentrations were as follows: (+)-catechin, $1.35{\sim}2.60%$; procyanidin $B_2$, $0.77{\sim}1.36%$; (-)-epicatechin, $2.35{\sim}4.59%$; (-)-epicatechin gallate, $0.06{\sim}0.30%$. In contrast, four catechins were barely detectable in the grape seed oils. The reproducibility of four major catechins in grape seed extracts, given as coefficient of variation, was below 5%, and the recovery close to above 95%. The achieved detection level of four catechins was $1{\sim}5\;ppm$. Additionally, the contents of catechin compositions in grape seed extract were also determined by HPLC in relation to different cultivars and producing areas. Thus, HPLC method and IVSM using polyamide cartridge can be used as alternative to CVSM for determination of catechin and its derivatives in extract and oil of grape seeds.

저자의 다른 논문

참고문헌 (35)

  1. Renauds, S. and Lorgeril, M. Wine, alcohol, platelets, and the french paradox for coronary heart diseas. Lancet 339: 1523-1526 (1992) 
  2. Kinsella, J.E., Frankel, E., German, B. and Kanner, J. Possible mechanisma for the protective role of antioxidants in wine and plant foods. Food Technol. 4: 85-89 (1993) 
  3. Kanner, J., Frankel, E., Granit, R., German, B. and Kinsella, J.E. Natural antioxidants in grapes and wines. J. Agric Food Chem. 42: 64-69 (1994) 
  4. Tanahashi, H., Suwa, Y., Toyoda, Y. and Itakura, H. Clinical and component studies on antioxidant ability of red wine. Am. J. Enol. Vitic. 46: 405-409 (1995) 
  5. Clare, M.H. Functional foods: Their role in disease prevention and health promotion. Food Technol. 52: 63-70 (1998) 
  6. Kinsella, J.E. Properties of oil of grapeseed and toher seeds in cosmetics. Cosme. Toiletries 91: 19-24 (1976) 
  7. Kamel, B.S., Dawson, H. and Kakuda, Y. Characteristics and composition of melon and grape seed oils and cakes. J. Am. Oil Chem. Soc. 62: 881-883 (1985) 
  8. Jayaprakasha, G.K., Singh, R.P. and Sakariah, K.K. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 73: 285-290 (2001) 
  9. Gali, H.U., Perchellet, E.M., Gao, X.M., Karchesy, J.J. and Perchellet, J.P. Comparision of the inhibitory effects of monomeric, dimeric, and trimeric procyanidins on the biochemical markers of skin tumor promotion in mouse epidermis in vivo. Planta Med. 60: 235-239 (1994) 
  10. Castillo, J., Benavente-Garcia, O., Lorente, J., Alcaraz, M., Redondo, A., Ortuno, A. and Del Rio, J. Antioxidant activity and radioprotective effects against chromosomal damage induced in vivo by X-rays of flavan-3-ols (procyanidins) from grape seeds (Vitis vinifera): Comparative study versus other phenolic and organic compounds. J. Agric. Food Chem. 48: 1738-1745 (2000) 
  11. Ricardo, J.M., Darmon, N., Fernandez, Y. and Mitjavila, S. Oxygen free radical scavenger capacity in aqueous model of different procyanidins from grape seeds. J. Agric. Food Chem. 39: 1549-1552 (1991) 
  12. Koga, T., Moro, K., Nakamori, K., Yamakoshi, J., Hosoyama, H., Kataoka, S. and Ariga, T. Increase of antioxidative potential of rat plasma by oral administration of proanthocyanidin-rich extract from grape seeds. J. Agric. Food Chem. 47: 1892-1897 (1999) 
  13. Oszmianski, J., Sapis, J.C, and Macheix, J.J. Changes in grape seed phenols as affected by enzymic and chemical oxidation in vitro. J. Food Sci. 50: 1505-1506 (1985) 
  14. Romeyer, F.M., Macheix, J.J. and Sapis, J.C. Changes and importance of oligomeric procyanidins during maturation of grape seeds. Phytochemistry 25: 219-221 (1986) 
  15. Robichaud, J.L. and Noble, A.C. Astringency and bitterness of selected phenolics in wine. J. Sci. Food Agric. 53: 343-353 (1990) 
  16. Rigaud, J., Perez-Ilzarbe, J., Ricardo da Silva, J.M. and Cheynier, V. Micro method of proanthocyanidin identification using thiolysis monitored by high-performance liquid chromatography. J. Chromatogr. 540: 401-405 (1991) 
  17. Ricardo da Silva, J.M., Rigaud, J., Cheynier, V., Cheminat, A.. and Moutounet, M. Procyanidin dimers and trimers from grape seeds. Phytochemistry 30: 1259-1264 (1991) 
  18. Escribano-Bailon, T., Gutierrez-Fernandez, Y., Rivas-Gonzalo, J.C. and Santos-Buelga, C. Chracterization of procyanidins of Vitis vinifera varietyTinta del Pais grape seeds. J. Agric. Food Chem. 40: 1794-1799 (1992) 
  19. Prieur, C., Rigaud, J., Cheyner, V. and Moutounet, M. Oligomeric and polymeric procyanidins from grape seeds. Phytochemistry 36: 781-784 (1994) 
  20. Ricardo Da Silva, J.M. Separation and quantitative determination of grape and wine procyanidins by high performance reversed phase liquid chromatography. J. Sci. Food Agric. 53: 85-92 (1990) 
  21. Dumon, M.C., Michauder, J. and Masqueller, J. Determination of procyanidins of grape seeds of red and white varities from the Bordeaux region. Bull. O. I. V. 64: 5322-542 (1991) 
  22. Escribano-Bailon, T., Gutierrez-Fernandez, Y., Rivas-Gonzalo, J.C. and Santos-Buelga, C. Chracterization of procyanidins of Vitis vinifera variety Tinta del pais grape seeds. J. Agric. Food Chem. 40: 1794-1799 (1992) 
  23. Santos-Buelga, C., Francia-Aricha, E.M., and Escribano-Bailon, T. Comparative flavan-3-ol composition of seeds from different grape varieties. Food Chem. 53: 197-201 (1995) 
  24. Fuleki, T. and Ricardo da Silva, J.M. Catechin and procyanidin composition of seeds from grape cultivars grown in Ontario. J. Agric. Food Chem. 45: 1156-1160 (1997) 
  25. Macheix, J.J., Sapis, J.C. and Fleuriet, A. Phenolic compounds and polyphenol oxidase in relation to browning in grapes and wines. Crit. Rev. Food Sci. Nutr. 30: 441-48 (1991) 
  26. Kallirakser, S., Viguera, C.G., Bridle, P. and Bakker, J. Survey of solvents for the extraction of grape seed phenolics. Phytochem. Anal. 6: 265-267 (1995) 
  27. Kang, H.C., Park, W.J., Kim, S.D. and Park, J.C. Characterization of grape seed oil. Agric. Chem. Biotechnol. 41: 578-582 (1998) 
  28. Lee, W.Y., Cho, Y.J., Oh, S.L., Park, J.H., Cha, W.S., Jung, J.Y. and Choi, Y.H. Extraction of grape seed oil by supercritical $CO_2$ and ethanol modifier. Food Sci. Biotechnol. 9: 174-178 (2000) 
  29. Kang, M.H., Chung, H.K., Song, E.S. and Park, W.J. Improved method for increasing of the oil yields in grape seed. Korean J. Food Sci. Technol. 34: 931-934 (2002) 
  30. KFDA. Food Code, pp. 330-331. Korea Food and Drug Administration, Moonyoungsa, Seoul, Korea (2000) 
  31. KFDA. Food Additives Code, pp. 967-968. Korea Food and Drug Administration, Moonyoungsa, Seoul, Korea (2001) 
  32. Butler, L.G., Price, M.L. and Brotherton, J.E. Vanillin assay for proanthocyanidins (condensed tannins): Modification of the solvent for estimation of the degree of polymerization. J. Agric. Food Chem. 30: 1087-1089 (1982) 
  33. Butler, L.G. Relative degree of polymerization of sorghum tannin during seed development and maturation. J. Agric. Food Chem. 30: 1090-1094 (1982) 
  34. Price, M.L., Scoyoc, S.V. and Butler, L.G. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. J. Agric. Food Chem. 26: 1214-1218 (1978) 
  35. Choi, S.W. Studies on an improved methodology for analysis of catechin derivatives in processed foods containing grape seed oils. Final report, 2002 Research project, Korea Food and Drug Administration, Seoul, Korea (2002) 

이 논문을 인용한 문헌 (6)

  1. Joo, Sin-Yoon ; Choi, Min-Hee ; Chung, Hai-Jung 2004. "Studies on the Quality Characteristics of Functional Muffin Prepared with Different Levels of Grape Seed Extract" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 19(3): 267~272 
  2. 2004. "" Journal of food science and nutrition, 9(2): 144~149 
  3. Lee, Eun-Jin ; Kim, Jeong-Sook ; Kwon, Joong-Ho 2008. "Optimization of Microwave-assisted Extraction Conditions for Total Catechin and Electron Donating Ability of Grape Seed Extracts" 한국식품저장유통학회지 = Korean journal of food preservation, 15(6): 840~846 
  4. Lee, Eun-Jin ; Choi, Sang-Won ; Kim, Hyun-Ku ; Kwon, Joong-Ho 2008. "Characteristics of Microwave-assisted Extraction for Catechins from Grape Seed" 한국식품과학회지 = Korean journal of food science and technology, 40(5): 510~515 
  5. Chang, Seog-Won ; Kim, Hyun-Ju ; Song, Jeong-Hee ; Lee, Ki-Yeol ; Kim, Ik-Hwan ; Rho, Yong-Taek 2011. "Determination of Several Phenolic Compounds in Cultivars of Grape in Korea" 한국식품저장유통학회지 = Korean journal of food preservation, 18(3): 328~334 
  6. Shin, Dong-Sun ; Yoo, Yeon-Mi ; Park, Bo-Ram 2014. "Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(5): 509~516 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. 원문복사서비스 안내 바로 가기

상세조회 0건 원문조회 0건

DOI 인용 스타일