Addition of grape extracts can enhance quality of natural seasonings by changing their physicochemical properties

  • II-Doo Kim
  • Sanjeev Dhungana
  • Piao Mei Zi
  • Jung-Won Lee
  • Hye-Kyung Moon
  • Hwa-Seok Hwang
  • Dong-Hyun Shin


The present study was aimed to evaluate the application of different concentrations of grape extract on the physicochemical properties of natural seasonings. The results show that increase in concentration of grape extract (0 to 20%) significantly reduced the lightness (34.75 to 28.3) and yellowness (15.33 to 10.64), however increased the redness (0.98 to 1.5) values of natural seasonings. The mineral contents of zinc and iron were raised by the addition of grape extracts but potassium, magnesium, calcium and sodium were reduced. The antioxidant activity, as 1,1-diphenyl-2-picrylhydrazyl (DPPH), of seasonings increased by up to 6.21% with the addition of 20% grape concentration extract. Total phenolic content was also significantly increased with the addition of concentrated grape extract. Reactive oxygen species (ROS) as superoxide anion and hydroxyl radical were significantly reduced with the addition of grape extract. The amino acids analysis showed that concentration of few amino acids like aspartic acid, proline, alanine, cysteine, valine, methionine, isoleucine, leucine, and lysine were elevated, conversely while threonine, serine, glutamic acid, glycine, tyrosine, phenylalanine, histidine, and arginine were found declined with higher proportion of grape extract in the seasoning. Results suggest that addition of grape extract may enhance the physicochemical properties as well as health potential of natural seasonings.

Keywords: Grape extracts, natural seasonings, physicochemical properties, quality characteristics.

African Journal of Biotechnology, Vol 13(15), 1638-1644

Author Biographies

II-Doo Kim
Institute of Agricultural Science and Technology, Kyungpook National University, Daegu, South Korea
Sanjeev Dhungana
School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
Piao Mei Zi
College of Food Science and Engineering, Qing Dao Agricultural University, Changuang Road, Chengyang District, Qingdeo, China
Jung-Won Lee
Department of Global Tourism Management, Hanbuk University, Gyeonggi-do, South Korea
Hye-Kyung Moon
School of Food Science and Biotechnology, Kyungpook National University, Daegu 702-701, South Korea
Hwa-Seok Hwang
Institute of Regional Development, Kyungpook National University, Daegu 702-701, South Korea
Dong-Hyun Shin
School of Applied Biosciences, Kyungpook National University, Daegu, South Korea

Journal Identifiers

eISSN: 1684-5315