Antioxidant and antiobesity activities of seed extract from campbell early grape as a functional ingredient

Jungmin Oh, So Ra Jung, Yun Jeong Lee, Kye Won Park, So Yeon Kim, Jaejoon Han

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


This study was an initial step to evaluate grape seeds from the waste products of the food industry as nutraceutical materials. Grape seeds of Campbell Early cultivar (Vitis labrusca×Vitisvinifera) were dried and pulverized followed by extraction with absolute methanol. The total phenolic content of grape seed extract (GSE) was 80.82mg gallic acid equivalent/g seed. The amount of total flavonoids was 27.04mg (+)-catechin equivalents/g of grape seed. GSEs exhibited antioxidant activities of 60.13mg ascorbic acid equivalent/g seed and 209.45mg Trolox equivalent/g seed for 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), respectively. GSE inhibited lipid accumulation of C3H10T1/2 and 3T3-L1 cells in a dose-dependent manner. Inhibition was also associated with reduced expression of PPARγ, the master regulator of adipocyte differentiation. Further study is needed to identify specific molecules which attribute bioactivities of GSE.

Original languageEnglish
Pages (from-to)291-298
Number of pages8
JournalJournal of Food Processing and Preservation
Issue number4
Publication statusPublished - 2013 Aug
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • General Chemical Engineering


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