• Title, Summary, Keyword: pectolinarin

Search Result 16, Processing Time 0.032 seconds

Determination of pectolinarin in Cirsium spp. using HPLC/UV analysis

  • Cho, Sunghun;Lee, Jaemin;Lee, Yoon Kyoung;Chung, Mi Ja;Kwon, Ki Han;Lee, Sanghyun
    • Journal of Applied Biological Chemistry
    • /
    • v.59 no.2
    • /
    • pp.107-112
    • /
    • 2016
  • Pectolinarin was isolated from the ethyl acetate fraction of Cirsium setidens using open column chromatography and was analyzed using spectrometry. Pectolinarin content in Cirsium spp. was determined using HPLC/UV. Pectolinarin content in the aerial part of Cirsium spp. was higher than that in the root and pappus. Pectolinarin content was highest in the aerial part of C. chlorolepis (110.65mg/g extract). Consequently, the aerial part of C. chlorolepis has potential for use in new natural medicinal products, health supplements, and beverages.

Development and Validation of Analytical Method for Pectolinarin and Pectolinarigenin in Fermented Cirsium setidens Nakai by Bioconversion (생물전환에 의한 발효 고려엉겅퀴 Pectolinarin 및 Pectolinarigenin의 분석법 개발 및 검증)

  • Oh, Ji-Won;Lee, Jin-Ha;Cho, Myoung-Lae;Shin, Gi-Hae;Kim, Jae-Min;Choi, Sun-Il;Jung, Tae-Dong;Kim, Young-Hyun;Lee, Sang-Jong;Lee, Bong Jin;Park, Seon Ju;Lee, Ok-Hwan
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.44 no.10
    • /
    • pp.1504-1509
    • /
    • 2015
  • The aim of this study was to investigate a validation method for determination of pectolinarin and pectolinarigenin in fermented Cirsium setidens Nakai. For validation, the specificity, linearity, precision, accuracy, detection limits, and quantification limits of pectolinarin and pectolinarigenin were measured by HPLC. The results show that the detection limits of pectolinarin and pectolinarigenin were $4.25{\mu}g/mL$ and $2.46{\mu}g/mL$, respectively. The recovery rates of pectolinarin and pectolinarigenin were high in the ranges of 99.7~104.0% and 99.7~102.4%, respectively. Inter-day and intra-day precisions of pectolinarin and pectolinarigenin in fermented Cirsium setidens Nakai were 0.9%, 0.5% and 0.5%, 0.2%, respectively. Therefore, application of pectolinarin and pectolinarigenin was validated by an analytical method as a marker compound in Cirsium setidens Nakai.

Isolation of Pectolinarin from the Aerial Parts of Cirsium nipponicum (물엉겅퀴 지상부로부터 Pectolinarin의 분리)

  • Do, Jae-Chul;Jung, Keun-Young;Son, Kun-Ho
    • Korean Journal of Pharmacognosy
    • /
    • v.25 no.1
    • /
    • pp.73-75
    • /
    • 1994
  • A flavone glycoside was isolated from the aerial parts of Cirsium nipponicum Makino in good yield and identified as pectolinarigenin $7-O-{\alpha}-{_L}-rhamnopyranosyl(1{\longrightarrow}6)-{\beta}-{_D}-glucopyranoside$, pectolinarin, on the basis of chemical and spectroscopic evidence.

  • PDF

Analysis of Pectolinarin Content and Antioxidant activity in Cirsium setidens Nakai by Cultivars (산지별 고려엉겅퀴의 Pectolinarin 함량 및 항산화 활성)

  • Cho, Bong-Yeon;Lee, Jin-Ha;Ra, Moon-Jin;Kim, Sun-Young;Kang, Il-Jun;Han, Kyoung-Chan;Lee, Ok-Hwan
    • Journal of Food Hygiene and Safety
    • /
    • v.31 no.3
    • /
    • pp.210-215
    • /
    • 2016
  • This study was performed to provide basic data of Cirsium setidens Nakai by cultivars that will be applied for development of functional foods and ingredients. We assessed pectiolinarin content, total flavonoids content and antioxidant effects (DPPH radical scavenging activity and ORAC assay) of C. setidens Nakai. Our results showed that the pectolinarin and total flavonoids contents of C. setidens Nakai by cultivars ranged from $3.95{\pm}0.05$ to $7.29{\pm}0.07mg/g$ and from $40.42{\pm}0.91$ to $76.70{\pm}2.24mg$ pectolinarin equivalent (PNE)/g, respectively. Among C. setidens Nakai by cultivars, the pectolinarin content was highest in GW-D extract. Futhermore, the DPPH radical scavenging activity of C. setidens Nakai ranged from 31.25 to 81.93%, respectively. The oxygen radical absorbance capacity (ORAC) value was highest in GW-D and GW-E extracts (514.49 and $501.73{\mu}M\;TE/g$, respectively). These results suggest that C. setidens Nakai extract could be considered as a good sources of natural antioxidants and functional food ingredients.

Validation of High-Performance Liquid Chromatography Analysis on Phenolic Substances of Cirsium setidens and Sedative Effect of Pectolinarin as the Active Principle

  • Nugroho, Agung;Kim, Myung-Hoe;Lim, Sang-Cheol;Choi, Jong-Won;Choi, Jae-Sue;Park, Hee-Juhn
    • Natural Product Sciences
    • /
    • v.17 no.4
    • /
    • pp.342-349
    • /
    • 2011
  • This study was performed to determine the composition of phenolic substances contained in the leaves of Cirsium setidens (Compositae), validate the high-performance liquid chromatography (HPLC) method, and determine the in vivo sedative effect of the main component pectolinarin. Six phenolic compounds isolated from C. setidens were spectroscopically identified as chlorogenic acid (1), hyperoside (2), 3,4-di-O-caffeoylquinic acid (3), caffeic acid methyl ester (4), linarin (5), and pectolinarin (6) and then used as standard compounds for HPLC analysis. HPLC proved to be precise, accurate, and sensitive for the simultaneous analysis of the phenolic substances. In particular, six compounds showed good regression ($R^2$ > 0.999) within test ranges and recovery was in the range of 95.4 - 104.8%. The content of pectolinarin was considerably higher (156.48 mg/g) than those of other phenolic substances including the other flavone glycoside, linarin (18.99 mg/g). The contents of other phenolic substances, in order, were chlorogenic acid (8.41 mg/g), 3,4-di-O-caffeoylquinic acid (5.74 mg/g), hyperoside (4.33 mg/g), and caffeic acid methyl ester (0.51 mg/g). Oral administration with compound 6 (10 and 20 mg/kg) enhanced the sleeping time induced by pentobarbital in mice, indicating that it has a sedative effect.

Stability of Ethanolic Extract from Fermented Cirsium setidens Nakai by Bioconversion during Different Storing Conditions (저장조건에 따른 생물전환 발효고려엉겅퀴 주정추출물의 안정성 조사)

  • Lee, Jin-Ha;Moon, Seok-Yong;Cho, Bong-Yeon;Choi, Sun-Il;Jung, Tae-Dong;Choi, Seung-Hyun;Kim, Jong-Dai;Lee, Ok-Hwan
    • The Korean Journal of Food And Nutrition
    • /
    • v.30 no.2
    • /
    • pp.388-394
    • /
    • 2017
  • This study investigated the stability of ethanolic extract from fermented Cirsium setidens Nakai (FCSN) in order to develop functional materials during different storage conditions. We evaluated pectolinarin and pectolinarigenin contents, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from FCSN obtained by bioconverison at various temperatures (4, 25 and $50^{\circ}C$) and pHs (4.0, 7.0 and 10.0). Our results show that the pectolinarin, pectolinarigenin, and total phenol contents in ethanolic extract from FCSN were decreased during the storage periods. Moreover, the DPPH radical scavenging activity did not significantly change at $4^{\circ}C$ and $25^{\circ}C$. Pectolinarin and pectolinarigenin contents, total phenol content and DPPH radical scavenging activity of ethanolic extract from FCSN at acidic pH (pH 4.0) and neutral pH (pH 7.0) were higher than those at the alkaline pH range. These results indicate that the optimum storage condition of the ethanolic extract from FCSN was $4^{\circ}C$ and pH 4.0~7.0 range.

Stability of Ethanolic Extract from Cirsium setidens Nakai (고려엉겅퀴 주정추출물의 안정성 조사)

  • Lee, Jin-Ha;Cho, Yang-Hwan;Cho, Bong-Yeon;Ra, Moon-Jin;Kim, Sun-Young;Kang, Il-Jun;Han, Kyoung Chan;Lee, Ok-Hwan
    • Journal of Food Hygiene and Safety
    • /
    • v.31 no.4
    • /
    • pp.304-309
    • /
    • 2016
  • This study was assessed stability of ethanolic extract from Cirsium setidens Nakai that will be applied for development of functional foods and ingredients. We evaluated pectolinarin content, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from C. setidens Nakai against various temperature (4, 25 and $50^{\circ}C$) and pH (4.0, 7.0 and 10.0). Our results show that the pectolinarin and total phenol contents in ethanolic extract from Cirsium setidens Nakai slightly reduced during the storage periods. Moreover, the DPPH radical scavenging activity at $4^{\circ}C$ was higher than those of other temperature. Pectolinarin content, total phenol content and DPPH radical scavenging activity of ethanolic extract from Cirsium setidens Nakai at acidic (pH 4.0) and neutral (pH 7.0) pH ranges were higher than at alkaline pH ranges. These results indicate that the optimum storage condition of C. setidens Nakai ethanol extract are temperature $4^{\circ}C$ and pH 4.0-7.0 ranges.

The Antioxidative Effects and Isolation and Characterization of the Extracts from Morus alba L. (뽕잎 추출물의 항산화 효과와 항산화 성분 분리 및 동정에 관한 연구)

  • Jeon, Ye-Sook;Kim, Mi-Won
    • The Korean Journal of Food And Nutrition
    • /
    • v.24 no.1
    • /
    • pp.94-100
    • /
    • 2011
  • This study identified the formula of the antioxidant substance separated from the ethyl acetate and the butanol extract and tested the antioxidant properties with the electron donating ability(EDA). Each phase with the fractionated methanol extract from mulberry leaf was screened in advance for the antioxidant substance with EDA. As the result, activity appeared in the ethyl acetate and butanol phase and the antioxidant component was separated. As the consequence, 2 components from the ethyl acetate phase and 1 from the butanol phase were separated, among which the structures of the components from ethyl acetate were determined by wogonin and linarin, whereas the structure of the component from the butanol phase was determined by pectolinarin. In the screening of antioxidant activity by the scavenging effect of the DPPH radical, the wogonin and linarin components from ethyl acetate phase showed more powerful antioxidant property than the component from butanol. The results from this study indicate that the chemical compound separated from the ethyl acetate extract has more powerful antioxidant property than the one separated from the butanol extract. The components separated from the ethyl acetate extract were wogonin and linarin, which are flavonoids, whereas the component from butanol was pectolinarin. Therefore, this study suggested that the feasibility of mulberry leaf as a functional food additive and its value as a natural antioxidant is very high.

Phytochemical Constituents from Melampyrum roseum var. hirsutum Beauv. (털며느리밥풀의 식물화학적 성분)

  • Roh, Jong-Hwa;Zee, Ok-Pyo;Moon, Hyung-In
    • Korean Journal of Pharmacognosy
    • /
    • v.31 no.2
    • /
    • pp.157-162
    • /
    • 2000
  • The herb of Melampyrum roseum var. hirsutum Beauv. was extracted with methanol and the extract was fractionated with n-hexane, chloroform, ethylacetate and n-buthanol. Repeated column chromatography of silica gel, Sephadex LH-20 and Lobar-A lichroprep Si 60 led to the isolation of five compounds from n-hexane layer and ethylacetate layer. These compounds were identified as apigenin, linarin, pectolinarin, wogonin and mussaenoside, respectively, by the physicochemical and spectral properties.

  • PDF

Nutritional Components and Physiological Activities of Cirsium setidens Nakai (고려엉겅퀴(곤드레)의 영양성분 및 생리활성)

  • Lee, Ok-Hwan;Kim, Jae Hwan;Kim, Young Hyun;Lee, Young Jun;Lee, Jong Seok;Jo, Ju Hyun;Kim, Bong Gyun;Lim, Jae Kag;Lee, Boo-Yong
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.43 no.6
    • /
    • pp.791-798
    • /
    • 2014
  • Cirsium setidens Nakai, a wild perennial, is widely consumed as a food and traditional medicine in Korea. In addition, diverse functionalities of C. setidens Nakai, including anti-inflammatory and antioxidant effects, have been reported. However, whether or not C. setidens Nakai and its major compound, pectolinarin have high nutritional value and functional properties remains unknown. This paper investigated the proximate compositions, mineral contents, hepatoprotective activities, hepatic fat accumulation inhibitory activities, and anti-inflammatory and anti-oxidant activities of C. setidens Nakai and its component parts, including of pectolinarin. The result showed that C. setidens Nakai and its major compounds have potential as a functional food material with natural antioxidant and anti-inflammatory activities.