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J Agric Food Chem. 2012 May 23;60(20):5121-7. doi: 10.1021/jf205350k. Epub 2012 May 14.

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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  • 1Bohae R&D Center, Bohae Brewery Company, Ltd. , Yongin, Kyonggido 449-171, South Korea.


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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