Polyphenol Compounds and Anti-inflammatory Activities of Korean Black Raspberry (Rubus coreanus Miquel) Wines Produced from Juice Supplemented with Pulp and Seed
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- 作者：Jae Woong Lim ; Hyun Joo Hwang ; Chul Soo Shin
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：May 23, 2012
- 年：2012
- 卷：60
- 期：20
- 页码：5121-5127
- 全文大小：249K
- 年卷期：v.60,no.20(May 23, 2012)
- ISSN：1520-5118
文摘
Three types of Korean black raspberry wine were produced via alcoholic fermentation from juice, juice鈥損ulp, and juice鈥損ulp鈥搒eed, respectively. These wines were compared in terms of their anti-inflammatory activities and polyphenol contents. The total content of polyphenol compounds in wines was increased by 22.4% after supplementation with pulp and by 56.7% after supplementation with both pulp and seed. The reduction rate of NO evolution was highest in the order juice鈥損ulp鈥搒eed wine, juice鈥損ulp wine, and juice wine. Addition of the juice鈥損ulp鈥搒eed wine at a level of 62.5鈥?00 mg/L decreased the NO evolution rate by 40.5鈥?4.2%. Eight fractions were obtained from juice鈥損ulp鈥搒eed wine via ethyl acetate extraction and silica gel chromatography. Of these, the AF fraction, which exhibited the highest in vitro anti-inflammatory activity, exerted inhibitory effects on ear edema, writhing response, and vein membrane vascular permeability in mice. 3,4-Dihydroxybenzoic acid accounted for 37.6% of the total polyphenol content in the AF fraction.