Abstract
The stems, skin and some varieties of grape seeds from six varieties classified as three kinds of color grape were used to extracted the resveratrol by organic solvent and then detected its content by HPLC. Moreover, the effect of resveratrol on DPPH radical and hydroxyl radical scavenging ability were also studied. The results showed that the resveratrol content in different grape varieties and tissue distributed differently, and the volume decreased in fruit stem, skin, and pip orderly. Furthermore, it was also found that the resveratrol content in the varieties of purple-black was the highest in the fruit skin, but it was the lowest in the varieties of yellow-green. The resveratrol content in stem of ‘Jintian 0608’ and ‘Summer Black’ was higher (22.4～22.6 μg/g), but it was very low (1.2～1.8 μg/g), in those of ‘Sunshine Rose’ and ‘White Rosario’ stems. It was confirmed that the resveratrol content in grape pip was significantly positively related to DPPH free radical clearance, however no significant correlation was found between the content of other tissues and this clearance. Finally, the resveratrol extracts from the fruit stem and skin of ‘Jintian 0608’ and ‘Summer Black’ were found showing stronger ability in cleaning both DPPH and hydroxyl radicals than those of the other tissues.
Publication Date
1-28-2017
First Page
148
Last Page
152
DOI
10.13652/j.issn.1003-5788.2017.01.034
Recommended Citation
Mengwei, CHEN; Qunxian, DENG; Jinrong, ZHANG; Xiulan, LU; Hui, XIA; and Jin, WANG
(2017)
"The analysis of resveratrol contents and their antioxidant activity in different varieties and tissues of grapes,"
Food and Machinery: Vol. 33:
Iss.
1, Article 34.
DOI: 10.13652/j.issn.1003-5788.2017.01.034
Available at:
https://www.ifoodmm.cn/journal/vol33/iss1/34
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