KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Isolation and Purification of Resveratrol from a Grape Twig

포도 송이가지에서 레스베라트롤의 분리 정제

  • Shin, Hyun-Jae (Department of Chemical & Biochemical Engineering, Chosun University) ;
  • Kang, Byung-Sun (Department of Food Fermentation Technology, Youngdong University) ;
  • Ahn, Jun-Bae (Regional Innovation Center, Seowon University) ;
  • Kim, Bok-Hee (Regional Innovation Center, Seowon University)
  • 신현재 (조선대학교 공과대학 생명화학공학과) ;
  • 강병선 (영동대학교 와인발효식품학과) ;
  • 안준배 (서원대학교 RIC) ;
  • 김복희 (서원대학교 RIC)
  • Published : 2007.10.30
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Abstract

Resveratrol, a polyphenolic compound with antioxidative property, was purified from the grape's twig to be used as functional additives of food and/or cosmetics. Extraction of the grape's twig was performed using 80% ethanol in ultrasonic extractor for 60 min. The crude extract was purified up to 99% after elution through silica gel open column chromatography. The stability of the purified resveratrol was as follows: a half life of 90 days at 40$^{\circ}C$ and 60 days at 25$^{\circ}C$. A sensory test of the commercial grape juice including the 1-10 ppm of purified resveratrol showed better preference than the grape juice without purified resveratrol additive. Color and smell test showed no difference between the samples. The grape twig can be used as a valuable resource for the extraction of resveratrol, which would be added to nutraceutical and cosmetic products.

포도즙 착즙 후 폐기되는 포도송이가지를 재활용하여 항산화 물질로 잘 알려진 resveratrol을 80% 에탄올로 초음파 추출기를 이용하여 60분 동안 추출한 후 실리카겔 컬럼을 적용시켜 99% 이상의 순도로 정제하였다. 정제된 resveratrol의 안정성은 4$^{\circ}C$에서는 반감기가 90일이었으며, 25$^{\circ}C$에서는 60일로 조사되었다. 또한 고순도 resveratrol 추출물을 적용하여 기존의 식품에 포함된 양의 2$\sim$10배 정도 강화시킨 포도즙의 관능평가를 수행한 결과 전반적인 기호도가 높았으며, 색, 향 및 당도는 일반 포도즙에 비해 유의적인 차이가 없었다. 앞으로 포도착즙의 부산물인 포도송이가지에서 추출된 resveratrol은 건강보조식품, 기능성 향장품 소재 등으로 활용가치가 높을 것으로 사료된다.

Keywords

References

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