Identification and Quantification of Flavonoids in Korean Wild Grape (Meoru grape, Vitis coignetiae) and Its Pomace

키워드

참고문헌 (40)

1. Amico, V., "Constituents of grape pomace from the Sicilian cultivar ‘Nerello Mascalese’", Food Chem, 88, pp.599~607 (2004)
2. Anesini, C., "Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina", J. Agric. Food Chem, 56, pp.9225~9229 (2008)
3. Butkhup, L., "Study of the phenolic composition of shiraz red grape cultivar (Vitis vinifera L.) cultivated in north-eastern Thailand and its antioxidant and antimicrobial activity", S. Afr. J. Enol. Vitic, 31, pp.89~98 (2010)
4. Chang, H.Y., "Purification and characterization of Aspergillus sojae naringinase: The production of pruning exhibiting markedly enhanced solubility with in vitro inhibition of HMG-CoA reductase", Food Chem, 124, pp.234~241 (2011)
5. Corrales, M., "Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison", Innov. Food Sci. Emerg. Technol, 9, pp.85~91 (2008)
6. "FAO STAT Database" (2014)[URL]
7. Faustino, R.S., "Differential antioxidant properties of red wine in water soluble and lipid soluble peroxyl radical generating systems", Mol. Cell Biochem, 263, pp.211~215 (2004)
8. Gong, J.H., "Inhibition of airway epithelial-to-mesenchymal transition and fibrosis by kaempferol in endotoxin-induced epithelial cells and ovalbumin-sensitized mice", Lab. Invest, 94, pp.297~308 (2014)
9. Gong, J.H., "Kaempferol suppresses eosinophil infiltration and airway inflammation in airway epithelial cells and in mice with allergic asthma", J. Nutr, 142, pp.47~56 (2012)
10. Han, S.Y., "Resveratrol inhibits IgE-mediated basophilic mast cell degranulation and passive cutaneous anaphylaxis in mice", J. Nutr, 143, pp.632~639 (2013)
11. 장금일, "전해산성수 가습과 전해산성수 및 오존수 살균처리에 의한 저장포도의 품질 특성", 농업생명과학연구, 42(2), pp.47~57 (2008), 농업생명과학연구원
12. Juan, M.Y., "Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715", Food Microbiol, 27, pp.586~591 (2010)
13. Kammerer, D., "Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS", MS, 2004, pp.52, 4360~4367
14. Kammerer, D., "A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace", J. Food Sci, 70, pp.C157~C163 (2005)
15. Kennedy, J.A., "Waterhouse AL. Effect of maturity and vine water status on grape skin and wine flavonoids", Am. J. Enol. Vitic, 53, pp.268~274 (2002)
16. Khanal, R.C., "Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing", J. Food Sci, 74, pp.H174~H182 (2009)
17. Khanal, R.C., "Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins", Food Res. Int, 43, pp.1464~1469 (2010)
18. Lee, M.K., "Naringenin 7-O-cetyl ether as inhibitor of HMG-CoA reductase and modulator of plasma and hepatic lipids in high cholesterol-fed rats", Bioorg. Med. Chem, 11, pp.393~398 (2003)
19. Lacopini, P., "Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions", J. Food Comp. Anal, 21, pp.589~598 (2008)
20. Llobera, A., "Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem", Food Chem, 101, pp.659~666 (2007)
21. Lu, Y., "The polyphenol constituents of grape pomace", Food Chem, 65, pp.1~8 (1999)
22. Maier, T., "Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts", Eur. Food Res. Technol, 229, pp.949~960 (2009)
23. Marinova, D., "Total phenolics and total flavonoids in Bulgarian fruits and vegetables", J. Univ. Chem. Technol. Metallurgy, 40, pp.255~260 (2005)
24. Meng, X., "Urinary and plasma levels of resveratrol and quercetin in humans, mice and rats after ingestion of pure compounds and grape juice", J. Agric. Food Chem, 52, pp.935~942 (2004)
25. Monrad, J.K., "Subcritical solvent extraction of anthocyanins from dried red grape pomace", J. Agric. Food Chem, 58, pp.2862~2868 (2010)
26. Negro, C., "Phenolic compounds and antioxidant activity from red grape marc extracts", Bioresource Technol, 87, pp.41~44 (2003)
27. Özkan, G., "Antibacterial activities and total phenolic contents of grape pomace extracts", J. Sci. Food Agric, 84, pp.1807~1811 (2004)
28. Panoutspopoulos, G., "Enzymatic oxidation of vanillin, isovanillin and protocatechuic aldehyde with freshly prepared guinea pig liver slices", Cell Physiol. Biochem, 15, pp.89~98 (2005)
29. 박미란, "발효천마의 총 폴리페놀 함량 변화 및 라디칼 소거능", 한국자원식물학회지, 25(4), pp.379~386 (2012), 한국자원식물학회[DOI]
30. Pinelo, M., "Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release", Trends Food Sci. Technol, 17, pp.579~590 (2006)
31. Ratnasooriya, C.C., "Juice quality and polyphenol concentration of fresh fruits and pomace of selected Nova Scotia-grown grape cultivars", Can. J. Plant Sci, 90, pp.193~205 (2010)
32. Revilla, E., "Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatographyphotodiode array detection without sample preparation", J. Chromatogr. A, 881, pp.169~461 (2000)
33. Ruberto, G., "Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars", Food Chem, 100, pp.203~210 (2007)
34. SAS, "Institute, SAS User Guide to Statistics. Version 6.12", SAS Inst. Inc, ~ (1998)
35. 신대근, "Evaluation of Antioxidant Effects of Vitamins C and E Alone and in Combination with Sorghum Bran in a Cooked and Stored Chicken Sausage", 한국축산식품학회지, 31(5), pp.693~700 (2011), 한국축산식품학회
36. Spigno, G., "Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics", J. Food Eng, 81, pp.200~208 (2007)
37. Stevenson, D.E., "Polyphenolic phytochemicals – just antioxidants or much more?", Cell Mol. Life Sci, 64, pp.2900~2916 (2007)
38. Tourtoglou, C., "Phenolic composition and radical scavenging activity of commercial Greek white wines from Vitis vinifera L. cv. Malagousia", J. Food Comp. Anal, 33, pp.166~174 (2014)
39. Wu, X., "Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption", J. Agric. Food Chem, 31, pp.4069~4075 (2006)
40. Yilmaz, Y., "Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid", J. Agric. Food Chem, 52, pp.255~260 (2004)

관련 논문AI추천