Physiologically active components and antioxidant capacity of grapevine leaves at growth stages

Title
Physiologically active components and antioxidant capacity of grapevine leaves at growth stages
Author(s)
서정숙김정현최수경유영산[유영산]윤광서[윤광서]
Keywords
Vitis
Issue Date
201212
Citation
Korean Journal of Food Science and Technology, v.44, no.6, pp.772 - 778
Abstract
This study was conducted to investigate physiologically active components and antioxidant capacity of grapevine leaves at growth stages. The leaves from two strains of grapevine, 'Campbell Early' and 'Rosario Bianco', were collected at five different growth stages (leafing, blossom, fruiting, coloring, and maturity). Total flavonoid content was higher in leafing stage than the other stages and gradually decreased during growing. Total phenol content was higher in 'Campbell Early' than in 'Rosario Bianco'. Hydroxyl radical scavenging ability increased in the leafing stage and decreased during growing. The electron donating ability was higher in 'Campbell Early' then 'Rosario Bianco' until blossom stage. Leaves from 'Campbell Early' showed higher total antioxidant capacity than those from 'Rosario Bianco'. According to the above results, grapevine leaves until the blossom stage would possess strong antioxidant activity by physiologically active components such as polyphenol compounds. Therefore, these results suggest that young grapevine leaves can be used as materials for the development of functional foods. ? The Korean Society of Food Science and Technology.
URI
http://hdl.handle.net/YU.REPOSITORY/26672http://dx.doi.org/10.9721/KJFST.2012.44.6.772
ISSN
0367-6293
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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