Title:
METHOD FOR EXTRACTING RESVERATROL FROM GRAPE SKIN THROUGH HEAT AND ENZYME TREATMENT
Document Type and Number:
WIPO Patent Application WO/2019/088408
Kind Code:
A1
Abstract:
The present invention relates to a method for extracting resveratrol from grape skin through heating and enzyme treatment. More specifically, the present invention provides: an extraction method for extracting resveratrol from grape skin with high efficiency by decomposing piceid in a grape skin extract into resveratrol by sequentially treating freeze dried grape skin with an appropriate enzyme after heat treatment; and a food composition containing resveratrol extracted therethrough.
Inventors:
KIM JONG-SANG (KR)
Application Number:
PCT/KR2018/008678
Publication Date:
May 09, 2019
Filing Date:
July 31, 2018
Export Citation:
Assignee:
KYUNGPOOK NAT UNIV IND ACADEMIC COOP FOUND (KR)
International Classes:
C12P7/22; A23L33/105
Foreign References:
| KR20160099263A | 2016-08-22 | |||
| KR20140142765A | 2014-12-15 | |||
| KR101374617B1 | 2014-03-19 |
Other References:
ROMERO-PREZ, ANA. I.: "Method for the quantitative extraction of resveratrol and piceid isomers in grape berry skins. Effect of powdery mildew on the stilbene content", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 49, 2001, pages 210 - 215, XP002539237
KUO ET AL.: "Production of resveratrol by piceid deglycosylation using cellulase", CATALYSTS, vol. 6, no. 32, 24 February 2016 (2016-02-24), pages 1 - 10, XP55612676
SEVCECH ET AL.: "Influence of thermal treatment on polyphenol extraction of wine cv. Andre", CZECH JOURNAL OF FOOD SCIENCES, vol. 33, no. 1, 2015, pages 91 - 96, XP55612677
AVERILLA ET AL.: "Thermal pre-treatment facilitates enzymatic deglycosylation of piceid to resveratrol and extraction of essential antioxidants in grape skin", THE 10TH INTERNATIONAL CONFERENCE AND EXHIBITION ON NUTRACEUTICALS , & FUNCTIONAL FOODS-ISNFF 2017, POSTER, vol. 10, 31 July 2017 (2017-07-31), GSCO convention center, Gunsan, Republic of Korea, pages 25
KUO ET AL.: "Production of resveratrol by piceid deglycosylation using cellulase", CATALYSTS, vol. 6, no. 32, 24 February 2016 (2016-02-24), pages 1 - 10, XP55612676
SEVCECH ET AL.: "Influence of thermal treatment on polyphenol extraction of wine cv. Andre", CZECH JOURNAL OF FOOD SCIENCES, vol. 33, no. 1, 2015, pages 91 - 96, XP55612677
AVERILLA ET AL.: "Thermal pre-treatment facilitates enzymatic deglycosylation of piceid to resveratrol and extraction of essential antioxidants in grape skin", THE 10TH INTERNATIONAL CONFERENCE AND EXHIBITION ON NUTRACEUTICALS , & FUNCTIONAL FOODS-ISNFF 2017, POSTER, vol. 10, 31 July 2017 (2017-07-31), GSCO convention center, Gunsan, Republic of Korea, pages 25
Attorney, Agent or Firm:
WIE, Byoung-Gap (KR)
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