| Summary: | 碩士 === 中山醫學大學 === 營養科學研究所 === 91 === Abstract
The objective of this study was to understand the characteristics and biological activities of the phenolics in the residues (grape skin and seeds), obtained from local grapes and to enhance the use of the residues.The result clearly showed that BQ grape residues contained much higher levels of phenolics than GM grape. Grape seeds contained much higher levels of phenolics than grape skin. The commercial grape products also showed much higher contents of phenolics than the grape residues. After the pressing, pigment extraction and fermentation process, the phenolics of grapes were greatly decreased. Grape residues had to be dealt with high temperayure, the phenolics levels were also reduced.Both crude phenolics of grape residues showed good in antioxidant activity and great scavenging efficiency for superoxide anion, hydrogen peroxide and DPPH radical. They also showed great chelating efficiency for ferrous ion. The phenolics of BQ grape residues exhibited better antioxidant activity and effectively delayed the LDL oxidation.All crude phenolics of grape residues did not induce mutagenicity towards Salmonella typhimurium strains of TA97, TA 98, TA100, TA102 and TA1535. Only crude phenolics of BQ grape seed showed inhibitory effect on the mutagenicity induced by t-BuOOH, MNNG and IQ.
Key words: grape residues、phenolics、antioxidant activity、
mutagenicity
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