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2004•Journal of Zhengzhou Institute of TechnologyRequires access

ANTIOXIDATIVE ACTIVITY OF GRAPE SEED PROANTHOCYANIDIN EXTRACTED BY STEP-SHENLU METHOD

Huaixia Yang

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Abstract

The antioxidative activity of grape seed components extracted by a step-SHENLU method from rapeseed oil was determined through PV measurement by I2 method. The result showed that among all components, both extraction yield and antioxidative activities of acetone A and B, ethanol A were superior to the others. But its antioxidative activities were weaker than that of Tea Polyphenol, and similar to that of BHT. The linear relationship existed between the antioxidative activity and the content of proanthocyanidins. By the step-SHENLU method the active components were largely concentrated in acetone and ethanol, which will be beneficial to the applications in both lab and factory.

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What this paper is about

The antioxidative activity of grape seed components extracted by a step-SHENLU method from rapeseed oil was determined through PV measurement by I2 method. The result showed that among all components, both extraction yield and antioxidative activities of acetone A and B, ethanol A were superior to the others. But its antioxidative activities were weaker than that of Tea Polyphenol, and similar to that of BHT. The linear relationship existed between the antioxidative activity and the content of proanthocyanidins. By the step-SHENLU method the active components were largely concentrated in acetone and ethanol, which will be beneficial to the applications in both lab and factory.

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Available abstract

The antioxidative activity of grape seed components extracted by a step-SHENLU method from rapeseed oil was determined through PV measurement by I2 method. The result showed that among all components, both extraction yield and antioxidative activities of acetone A and B, ethanol A were superior to the others. But its antioxidative activities were weaker than that of Tea Polyphenol, and similar to that of BHT. The linear relationship existed between the antioxidative activity and the content of proanthocyanidins. By the step-SHENLU method the active components were largely concentrated in acetone and ethanol, which will be beneficial to the applications in both lab and factory.

Key concepts: Proanthocyanidin, Grape seed, Polyphenol, Acetone, Chemistry, Rapeseed, Extraction (chemistry), Food science

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