• Title, Summary, Keyword: phenolics

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Methylation Methods on Identification of Phenolics in Chebulae Fructus (Chebulae Fructus중 페놀 물질 확인시의 Methylation법 비교)

  • 김정숙
    • Journal of the East Asian Society of Dietary Life
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    • v.4 no.1
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    • pp.79-86
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    • 1994
  • Food quality in food processing and storage were affected by the kinds of phenolics involved. To analyze phenolics of Chebulae Fructus by the way of GC-MSm methylation and trimethylsilyation(TMS) are necessary. The methods of methylation were dimethyl sulfate method and diazomethane method. so this study was undertaken to research the better methylation method before measuring GC-MS. But dimethyl sulfate method of methylation was not sufficient to analyze phenolics. So the phenolics of Chebulae Fructus were analyzed by the diazomethane methylation method and TMS with the pyridine, N-O-bis-trimethylsilyl-acetamide(BSTFA) and trimethylchlorosilane(TMCS). With the exception of pyrogallol and phloroglucinol in insoluble phenolics of Chebulae Fructus, the greater part of phenolics. analysis could be analyzed by GC-MS in company with diazomethane methylation method and TMS.

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Phenolic Compounds in Plant Foods: Chemistry and Health Benefits

  • Naczk, Marian;Shahidi, Fereidoon
    • Preventive Nutrition and Food Science
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    • v.8 no.2
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    • pp.200-218
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    • 2003
  • Phenolic compounds in food and plant materials belong to the simple phenols, phenolic acids, coumarins, flavonoids, stilbenes, tannins, lignans and lignins, all of which are considered as secondary plant metabolites. These compounds may be synthesized by plants during normal development or in response to stress conditions. Phenolics are not distributed uniformly in plants. Insoluble phenolics are components of cell walls while soluble ones are present in vacuoles. A cursory account of phenolics of cereals, beans, pulses, fruits, vegetables and oilseeds is provided in this overview. The information on the bioavailability and absorption of plant phenolics remains fragmentary and diverse. Pharmacological potentials of food phenolics ave extensively evaluated. However, there are many challenges that must be overcome in order to fully understand both the function of phenolics in plant as well as their health effects.

Mechanisms of Hela Cell Apoptosis Induced by Abnormal Savda Munziq Total Phenolics Combined with Chemotherapeutic Agents

  • Zhang, Yun-Xia;Abliz, Guzalnur;Ye, Wei-Jun;Mutalipu, Zuohelaguli;Li, Xiao-Wen;Wang, Hai-Qin;Buranjiang, Gulimire;Upur, Halmurat
    • Asian Pacific Journal of Cancer Prevention
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    • v.15 no.2
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    • pp.743-747
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    • 2014
  • Objective: To investigate the effects of abnormal Savda Munziq (ASMq) total phenolics combined with cisplatin and docetaxel on the Hela cell growth. Methods: In vivo cultured Hela cells were treated with cisplatin, docetaxel, total phenolics, cisplatin+total phenolics or docetaxel+total phenolics. MTT was performed to assess inhibition of cell proliferation, flow cytometry to detect apoptosis, and semi-quantitative RT-PCR to test for survivin and Bcl-2 expression. Results: The total phenolics, cisplatin and docetaxel had significant inhibitory and apoptosis-promoting effects on Hela cells (P<0.05), with the early apoptotic rates of $12.8{\pm}0.70%$, $18.9{\pm}3.79%$ and $15.8{\pm}3.8%$; the total phenolics, cisplatin and docetaxel significantly decreased the expression of Bcl-2 and survivin (all P<0.01), especially when used in combination. Conclusion: ASMq total phenolics, combined with cisplatin and docetaxel, could promote the apoptosis of Hela cells possibly through reducing the expression of Bcl-2 and survivin.

Antioxidative Effectiveness of Phenolics on Linoleic Acid With Phenolics (페놀물질을 첨가한 Linoleic Acid의 항산화 효과측정)

  • 김정숙
    • Journal of the East Asian Society of Dietary Life
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    • v.3 no.2
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    • pp.147-153
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    • 1993
  • Phenolics as antioxidant were added to linoleic acid to prevent lipid oxidation. Antioxidative effectiveness of them was measured by peroxie value at each 24hour interval in order to compare with 0.02% protocatechuic acid(PRL) and phloroglucinol(PHL) in linloleic acid, contrast tube at 37$^{\circ}C$for 96 hours blowing oxygen into specimen. Perocide values of oxidized linoleic acid, PRL, PHL for 96 hours were 78, 42, 30, From that the effect is more clearly demonstrated by NMR rather than UV and that the effect was dependent on the functional group and geometric molecular structure of phenolics.

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Changes of Major Components in Sambaekcho Wine During Fermentation (삼백초주(三白草酒) 발효과정의 성분 및 특성 변화)

  • Kim, Min-Ja;Kim, In-Jae;Nam, Sang-Young;Lee, Cheol-Hee;Shin, Kong-Sik;Lim, Jai-Yun
    • Korean Journal of Medicinal Crop Science
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    • v.9 no.4
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    • pp.290-294
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    • 2001
  • Sambaekcho wines were fermented with 5% improved Nuruk, 120% brewing water, and powdered leaf or root as an additive, then the contents of several important phenolics were examined. As the fermentation progressed, the contents of total and flavonoid phenolics, and quercetin-related substances of the Sambaekcho wines increased continuously. The contents of the functional components of the Sambaekcho wines with powdered leaf were much higher than those of the Sambaekcho wines with powdered root, indicating leaf was more adequate than root in making Sambaekcho wine.

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Extraction of Phenolic Compounds from grape Seed Using Supercritical $CO_2$ and Ethanol as a Co-solvent (초임계 이산화탄소와 에탄올 보조용매를 이용한 포도씨로부터의 페놀성 화합물의 추출)

  • Lee, Won-Young;Chang, Kyu-Seob;Choi, Yong-Hee
    • Korean Journal of Food Preservation
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    • v.7 no.2
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    • pp.177-183
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    • 2000
  • A supercritical fluid extraction was performed for the extraction of phenolics from grape seeds which up to now have been discarded. The optimum condition for extraction process was predicted through response surface methodology using central composit experimental design. The extraction amount of grape seed phenolics was increased by increasing extraction temperature, pressure, and concentration of co-solvent (ethanol). The optimum extraction conditions were 84.83$^{\circ}$C, 51.50MPa and 1.27% ethanol. The yield of phenolics using SFE was higher with 3 folds than ethanol and 4 folds than hexane but less than 80% methanol. In the respects of food poisoning, the approved solvents were restricted to ethanol and hexane. So, SFE for extraction of phenolics could be powerful alternative method for solvent extraction.

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Antioxidative characteristics of isolated Crude Phenolics from Soybean Fermented Foods(Doenjang) (콩 발효식품에 있어서 페놀물질의 분리와 이의 항산화성)

  • 이정수;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.3
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    • pp.376-382
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    • 1997
  • Antioxidative characteristics of doenjang(fermented soybeans paste) phenolics on the lipid oxidation systems were studied by the determination of the oxidative related activity including lipoxygenase (LOX) inhibition, metal chelating and free radical scavengning of doenjang phenolics. Manlikong variety containing the highest amounts of phenolic compounds among the soybean variety, was used for doenjang processing. Doenjang was prepared by the series of processes including soaking for overnight, cooking for 1hr at 12Lb, first fermentation (3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoculation of Asp. oryzae, and further fermentation(60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. In order to investigate the antioxidative activity of phenolics in doenjang, the doenjang phenolics was extracted with methanol form freeze dried defatted doenjang. Antioxidative effects of methanol extract on linoleic acid oxidation system were observed by the significantly decreased levels of peroxide and conjugated diene formation. In addition, methanol extract resulted in the inhibition of LOX activity. and also, metal(FeCl$_3$) chelation and free radical scavengning activities were increased with increasing concentration of methanol extract.

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Effects of phenolics from Oplismenus undulatifolius in α-MSH-stimulated B16F10 melanoma cells

  • Park, Hye-Jin;Lee, Eun-Ho;Jung, Hee-Young;Kang, In-Kyu;Cho, Young-Je
    • Journal of Applied Biological Chemistry
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    • v.63 no.1
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    • pp.89-93
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    • 2020
  • In this study, the efficacy of melanoma cell B16F10 was investigated using the Korean native plant Oplismenus undulatifolius (OU). First, the cell viability of the extract was more than 90% when treated with 15 ㎍/mL of phenolics from OU. The results showed that melanin biosynthesis and cellular tyrosinase synthesis were inhibited by treatment with α-melanocyte-stimulating hormone-stimulated mouse melanoma cell B16F10 at a concentration of 15 ㎍/mL of phenolics for cell-line efficacy. The expression of tyrosinase, tyrosinase-related protein (TRP)-1, TRP-2, and microphthalmia transcription factor (MITF) protein was confirmed by western blot to investigate the effect of phenolics from OU on melanin biosynthesis. When treated with phenolics from OU 15 ㎍/mL, tyrosinase, TRP-1, TRP-2, and MITF decreased the protein expression level. In particular, tyrosinase, TRP-1, and MITF inhibited the production amount to a level similar to that of the non-treated normal group, indicating that the effect was excellent. Therefore, phenolics from OU acts as an inhibitor of tyrosinase, TRP-1, TRP-2, and its transcription factor MITF, and participates in melanin biosynthesis mechanism. These results suggested the potential for development as a material.

Inhibitory activities on biological enzymes of extracts from Oplismenus undulatifolius (주름조개풀(Oplismenus undulatifolius) 추출물의 생리활성 효소 억제 효과)

  • Lee, Eun-ho;Kim, Byung-Oh;Cho, Young-Je
    • Journal of Applied Biological Chemistry
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    • v.60 no.2
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    • pp.101-108
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    • 2017
  • The phenolic contents which were extracted with water and 70% ethanol from O. undulatifolius were 7.7, 10.1 mg/g, respectively. The 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity of water and ethanol extracts were 78, 82% at $50{\mu}g/mL$ phenolics, respectively. The 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization activity were 92, 76% at $100{\mu}g/mL$ phenolics. Antioxidant protection factor in water and ethanol extracts at $200{\mu}g/mL$ phenolics were 1.51 and 2.08 PF, respectively. Thiobarbituric acid reactive substance were 84% in water extracts and 99% in ethanol extracts at $50{\mu}g/mL$ phenolics, respectively. The inhibition activity on ${\alpha}-Glucosidase$ was 44% in ethanol extracts at $200{\mu}g/mL$ phenolics. The inhibition activity on ${\alpha}-amylase$ was 37-88% in water extracts at $50-200{\mu}g/mL$ phenolics. The tyrosinase inhibition activity as whitening effect were 82% in ethanol extracts. The elastase inhibition activity were 4, 61% in water and ethanol extracts, respectively. The collagenase inhibition activity of antiwrinkle effect showed an excellent wrinkle improvement effect as 39% in water extracts and 67% in ethanol extracts at $200{\mu}g/mL$ phenolics, respectively. The hyaluronidase inhibition activity as anti-inflammation effect of ethanol extracts was confirmed to 46% of inhibition at $200{\mu}g/mL$ phenolic. The astringent effect of water and ethanol extracts was confirmed to 13, 32% of effect at $200{\mu}g/mL$ phenolic, respectively.

Composition and Antioxidative Characteristics of Phenolic Fraction Isolated from Soybean Fermented Food (콩 발효식품으로부터 분리한 페놀물질획분의 성분분석과 항산화 작용 특성)

  • 이정수;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.3
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    • pp.383-389
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    • 1997
  • Doenjang(fermented soybean paste) was prepared by the series of processes including soaking, cooking, first fermentation(3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoclulation of Aspergillus oryzae, and further fermentation (60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. the crude phenolics extracted from defatted soybean and doenjang were fractionated onto the neutral phenolics(isofavonoids) and acidic phenolics(phenolic acids), respectively. Composition and antioxidative characteristics of phenolic fractions were determined. The neutral phenolic fractions contained genistin, genistein and daidzein; on the other hand, acidic phenolic fractions had syringic acid and seven other components. The content of genistin in doenjang dramatically decreased at the early stage of fermentation, whereas the content of genistein rather increased. In addition, the content of syringic acid of acidic phenolic fractions were increased during fermentation. These changes in individual phenolic components affected the antioxidative activity of neutral phenolics or acidic phenolics. antioxidative activity of phenolic compounds were evaluated during soybean fermentation. The antioxidative and free radical scavenging activity of neutral phenolic fractions and acidic phenolic fractions on linoleic acid autoxidation were also investigated.

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