Format

Send to

Choose Destination
J Agric Food Chem. 2012 Sep 12;60(36):8860-5. doi: 10.1021/jf300232h. Epub 2012 Apr 16.

Biochemical analysis and in vivo hypoglycemic activity of a grape polyphenol-soybean flour complex.

Author information

1
School of Environmental and Biological Sciences, Foran Hall, Rutgers, The State University of New Jersey, 59 Dudley Road, New Brunswick, New Jersey 08901, USA. roopchand@aesop.rutgers.edu

Abstract

Defatted soybean flour (DSF) can efficiently sorb, concentrate, and stabilize polyphenols, but not sugars, from Concord grape juice, to yield grape polyphenol-enriched DSF. Sorption of grape polyphenols to DSF particles was dependent on the ratio of DSF and grape juice concentrate used, but not time of mixing or pH. Depending on ratios of starting materials, 1 g of grape polyphenol-enriched DSF contained 1.6-10.4 mg of anthocyanins, 7.5-93.1 mg of proanthocyanidins, and 20.5-144.5 mg of total polyphenols. LC-MS analysis of grape juice samples before and after addition and removal of DSF and eluate from grape polyphenol-enriched DSF confirmed that a broad range of grape compounds were sorbed to the DSF matrix. Finally, grape polyphenol-enriched DSF was able to significantly lower blood glucose levels in hyperglycemic C57BL/6J mice. The data indicate that grape polyphenol-enriched DSF can provide a high-protein, low-sugar ingredient for delivery of concentrated grape polyphenolics.

PMID:
22462390
PMCID:
PMC3419343
DOI:
10.1021/jf300232h
[Indexed for MEDLINE]
Free PMC Article

Supplemental Content

Full text links

Icon for American Chemical Society Icon for PubMed Central
Loading ...
Support Center