Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity

被引：19

作者：

An, Qi ^{[1
,2
,3
]}

Gong, Xuxiao ^{[1
,2
]}

Le, Liqing ^{[1
,2
]}

Zhu, Dazhou ^{[2
,3
]}

Xiang, Dabing ^{[1
,2
]}

Geng, Fang ^{[1
,2
]}

Zhu, Hong ^{[3
]}

Peng, Lianxin ^{[1
,2
]}

Zou, Liang ^{[1
,2
]}

Zhao, Gang ^{[1
,2
]}

Wan, Yan ^{[1
,2
]}

机构：

[1] Chengdu Univ, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu, Peoples R China

[2] Chengdu Univ, Sch Food & Biol Engn, Chengdu 610106, Peoples R China

[3] Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food & Nutr Dev, Beijing, Peoples R China

来源：

FOOD REVIEWS INTERNATIONAL | 2023年 / 39卷 / 01期

关键词：

Procyanidin; grape seed extract; antioxidant; healthcare function; ANTIOXIDANT ACTIVITY;

D O I：

10.1080/87559129.2021.1906699

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Grape seed extract is a highly efficient natural antioxidant, mainly due to proanthocyanidin. Grape seed proanthocyanidin (GSP) confers antitumor, antiradiation, antibacterial and anti-inflammatory activities, protection of cardiovascular and cerebrovascular systems, and visual function improvement, among other biological activities. However, GSP is sensitive to light and heat, and is easily affected by pH, oxygen levels, etc., complicating its extraction and application. This article analyzes the advantages and disadvantages of different extraction processes, summarizes the applicable extraction methods under different conditions, and provides a theoretical basis for GSP processing, while emphasizing GSP's excellent biological activity and the current status of its development and utilization in food industry.

引用

页码：349 / 368

页数：20

共 168 条

[71]

, 6336430]

[72]

Ke-ding, 2019, FEED RES, V42, P20, DOI [DOI 10.13557/J.CNKI.ISSN1002-2813.2019.07.007, 10.13557/j.cnki.issn1002-2813.2019.07.007]

[73] Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins [J].

Khanal, Ramesh C. ;

Howard, Luke R. ;

Prior, Ronald L. .

FOOD RESEARCH INTERNATIONAL, 2010, 43 (05) :1464-1469

[74] Procyanidin Composition of Selected Fruits and Fruit Byproducts Is Affected by Extraction Method and Variety [J].

Khanal, Ramesh C. ;

Howard, Luke R. ;

Prior, Ronald L. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (19) :8839-8843

[75] Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera) [J].

Krishnaswamy, Kiruba ;

Orsat, Valerie ;

Gariepy, Yvan ;

Thangavel, K. .

FOOD AND BIOPROCESS TECHNOLOGY, 2013, 6 (02) :441-455

[76] Vaccinium myrtillus Ameliorates Unpredictable Chronic Mild Stress Induced Depression: Possible Involvement of Nitric Oxide Pathway [J].

Kumar, Baldeep ;

Arora, Vipin ;

Kuhad, Anurag ;

Chopra, Kanwaljit .

PHYTOTHERAPY RESEARCH, 2012, 26 (04) :488-497

[77] Chemistry and Biological Activities of Flavonoids: An Overview [J].

Kumar, Shashank ;

Pandey, Abhay K. .

SCIENTIFIC WORLD JOURNAL, 2013,

[78]

Kwon, 2006, KOREAN J FOOD PRESER, V13

[79] Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels [J].

Larrauri, JA ;

Ruperez, P ;

SauraCalixto, F .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (04) :1390-1393

[80] Extraction of phenolic compounds from Vitex agnus-castus L. [J].

Latoui, Mohamed ;

Aliakbarian, Bahar ;

Casazza, Alessandro A. ;

Seffen, Mongi ;

Converti, Attilio ;

Perego, Patrizia .

FOOD AND BIOPRODUCTS PROCESSING, 2012, 90 (C4) :748-754

← 3 4 5 6 7 8 9 10 11 12 →