Polyphenol Compounds and Anti-inflammatory Activities of Korean Black Raspberry (Rubus coreanus Miquel) Wines Produced from Juice Supplemented with Pulp and Seed
2012
Lim, Jae Woong | Hwang, Hyun Joo | Shin, Chul Soo
Three types of Korean black raspberry wine were produced via alcoholic fermentation from juice, juice–pulp, and juice–pulp–seed, 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–pulp–seed wine, juice–pulp wine, and juice wine. Addition of the juice–pulp–seed wine at a level of 62.5–500 mg/L decreased the NO evolution rate by 40.5–94.2%. Eight fractions were obtained from juice–pulp–seed 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.
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