• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.521-527
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• 2008

Acanthopanacis cortex extracts added Yakju was manufactured and then fermentation and quality characteristics of Yakju were examined. Acanthopanacis cortex extracts added Yakju showed totally similar characteristics with the non-extract added Yakju of control groups. The pH showed almost no change to pH 4.0 after 6 days of fermentation and it was decreased only once in only fermentation time of 3 days. The acidity of Acanthopanacis cortex extracts added group showed no difference to the control group. The sugar obrix and reducing sugar content showed decrease in all two groups in the initial fermentation stage; however, it showed slow decrease as the late fermentation stage. The Acanthopanacis cortex extracts added Yakju showed less alcohol content than the control group in the initial fermentation stage. However, after 6 days of fermentation, the Acanthopanacis cortex extracts added Yakju showed more alcohol contents and constant increase till the final fermentation day. The pH, acidity, reducing sugar and alcohol content showed rapid changes between fermentation days 0 through 3. Therefore, it means that the Acanthopanacis cortex extracts added Yakju fermentation actively takes place between the days 0 through 3. Organic acids detected in Yakju were acetic, lactic, oxalic, malic and succinic acids. The acetic acid was the highest among the total acid contents. Eleutheroside E and chlorogenic acid, known as the effective components of Acanthopanacis cortex, showed stable status without changes in component content till stage two fermentation. The contents of eleutheroside E and chlorogenic acid were $7.61\pm0.39{\mu}g/mL$ and $3.63\pm0.18{\mu}g/mL$ on the final fermentation day, respectively. The fusel oil was slightly detected in both groups with values of $0.08\pm0.001{\sim}0.86\pm0.03mg%$ in n-propyl alcohol, isobutyl alcohol and isoamyl alcohol content. The Acanthopanacis cortex extracts added group was similar to the control group in the overall sensory test.

• Korean Journal of Pharmacognosy
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• v.40 no.4
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• pp.365-369
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• 2009

Six caffeoylquinic acids of Cacalia firma (Komarov) Nakai (Compositae) leaves were identified using standard compounds by HPLC. Each content of those compounds in dried weight was determined as follows: 3,4-di-O-caffeoylquinic acid (1.44${\pm}$0.04 mg/g of dried weight), 3,5-di-O-caffeoyl-muce-quinic acid (2.47${\pm}$0.12 mg/g), 3,5-di-O-caffeoylquinic acid (3.74${\pm}$0.24 mg/g), 5-caffeoylquinic acid (chlorogenic acid, 5.20${\pm}$0.09 mg/g), 3-caffeoylquinic acid (1.35${\pm}$0.01 mg/g) and 3-Op-coumaroylquinic acid (3.84${\pm}$0.25 mg/g). The total content of six caffeoylquinic acids in the plant material was calculated as 18.05${\pm}$0.69 mg/g while the percentage of the six compounds in the MeOH extract was calculated as 30.85${\pm}$1.18%. The $IC_{50}$ value of the MeOH extract scavenging peroxynitrite ($ONOO^-$) was shown as 3.22${\pm}$0.57 ${\mu}g$/ml.

• Korean Journal of Plant Resources
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• v.29 no.1
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• pp.20-25
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• 2016

Five caffeoylquinic acids of Aster altaicus var. uchiyamae Kitamura (Compositae) leaves were identified using standard compounds by HPLC and determined as follows: 3,4-di-O-caffeoylquinic acid (4.92 ± 0.06 ㎎/g dried weight), 3,5-di-O-caffeoylquinic acid (3.95 ± 0.13 ㎎/g), 4,5-di-O-caffeoylquinic acid (1.39 ± 0.10 ㎎/g), 5-O-caffeoylquinic acid (chlorogenic acid, 8.05 ± 0.21 ㎎/g), 3-O-caffeoylquinic acid (4.97 ± 0.18 ㎎/g). The total content of five caffeoylquinic acids were calculated as 26.73 ± 0.26 ㎎/g dried weight while the percentage of the five compounds in the MeOH extract was calculated as 25.22 ± 0.25%. The IC₅₀ value of the MeOH extract scavenging peroxynitrite (ONOO⁻) was shown as 5.16 ± 0.15 ㎍/㎖.

• KSBB Journal
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• v.23 no.5
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• pp.387-391
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• 2008

Green tea is popular plants in Asian countries and has become more widespread in western countries due to its taste characteristics and health benefits. Apart from green tea leafs, however, the use of root and seed of green tea tree has not intensively been investigated yet. In this study, the contents of mineral, vitamin, total amino acid, free amino acid, and total polyphenol (catechin, caffeic acid, and chlorogenic acid) of the root and seed of green tea tree were analyzed for the development of healthy foods. For minerals, potassium contents were 1,052 and 1,480 mg/100g-dry weight of root and seed, respectively. The order of mineral contents were as follows: K > P > Ca > Mg > Na > Fe > Mn > Zn > Cu in root and K > P > Na > Ca > Mg > Mn > Fe > Cu > Zn in seed. For vitamins, vitamin C contents were 5.72 and 6.05 mg/100g-dry weight of root and seed, respectively. The presence of more various kinds of vitamins were observed in seed than in root. For total amino acids, the contents were 1,651 and 4,335 mg/100g-dry weight of root and seed, respectively. The total amino acid contents of seed and root were higher than those in commercial green tea products. Especially the phenylalanine contents were 16 and 139 mg/100g-dry weight of root and seed, respectively whereas phenylalanine was not found in commercial green tea products. Concerning free amino acids, the bitter tasting amino acids such as arginine, valine and tryptophan were more abundant in root and the sweet tasting ones such as glutamic acid, alanine, aspartic acid, and serine were more abundant in seed. The total polyphenol contents were 237 and 81 mg/100g-dry weight of root and seed, respectively. The polyphenol contents in root were three times higher than that in seed so root may be a better source for antioxidant ingredients than seed. Among many polyphenols, catechin, caffeic acid, and chlorogenic acid were the top three major components.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.389-395
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• 2017

A simultaneous determination of 5 phenolic acids (gallic acid, chlorogenic acid, caffeic acid, pcoumaric acid, trans ferulic acid) and 9 flavonoids (procyanidin b1, aspalathin, rutin, vitexin, hyperoside, isoquercitrin, luteolin, quercetin, chrysoeriol) in rooibos tea has been carried out by ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). A validated analysis method in this study was applied to rooibos aqueous infusions. Rooibos tea is an antioxidant-rich tea which has anti-cancer, anti-aging, anti-inflammatory, anti-diabetic effect. Extraction yield of phenolics depends on steeping time and temperature of water. Tea infusions were prepared by placing 1 g of tea leaves or 1 tea bag in 100 mL of boiled water, and then at 3, 6 and 30 minutes intervals the infused teas were taken to carry out the analysis of phenolic contents. Another tea infusion was conducted with cold water ($25-30^{\circ}C$) for 30 minuntes. As a result, the total amount of phenolics was highest in rooibos tea steeped with hot water for 30 minutes, followed by 6 minutes, 3 minutes and cold water 30minutes and the result has statistical significance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1295-1303
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• 2015

Berry fruits are rich in phytochemicals, including polyphenols, anthocyanins, phenolic acids, and organic acids, which are known to have beneficial effects on health. The aim of this study was to investigate chemical composition, functional constituents, and antioxidant activities of mulberry, black raspberry, raspberry, and blueberry cultivated in Korea. Acidity of the four berries ranged from 0.26% to 1.10%, and pH ranged from 3.3 to 5.2. Total mineral contents of the four berries ranged from 92.9 to 256.0 mg/100 g. Among the berries, mulberry contained the most abundant total free sugars, and glucose and fructose were the major sugars in the berries. Mulberry contained more than three times as much ${\gamma}-aminobutyric$ acid as the content of the other berries. Blueberry contained more free phenolic acid than the other berries. Especially, chlorogenic acids were the major free phenolic acids in blueberry. Black raspberry had the highest amount of polyphenols, anthocyanins, and flavonoids among the berries and showed the highest antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.73-77
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• 2005

Contents of isoflavone, phenolic acids, tocopherol, and anthocyanin in black soybean (Glycine max) were measured by HPLC. To compare antioxidative activities of main black soybean components, antioxidative effects of the same levels of commercial standard components were measured by Trolox equivalent antioxidant capacity assay (TEAC). Most effective component was gentisic acid followed by anthocyanin, p-coumaric acid, ferulic acid, genistein, syringic acid, and daidzein. TEAC assay results revealed genistein in isoflavone, gentisic acid in phenolic acids, p-tocopherol in tocopherol, and anthocyanin showed highest antioxidative and synergistic acitivities, with anthocyanin showing strongest synergy effect.

• Korean Journal of Pharmacognosy
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• v.42 no.2
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• pp.149-154
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• 2011

Seventeen 30% EtOH extracts from the Compositae plants collected in Gangwon-do, Korea during autumn season were analyzed by HPLC using three standard caffeoylquinic acids (chlorogenic acid, 3,5-di-O-caffeoylquinic acid, 3,5-di-Omuco-quinic acid) and six flavonoids (rutin, isoquercitrin, astragalin, quercitrin, quercetin and kaempferol) to find the composition of phenolic compounds and also assayed to evaluate the peroxynitrite (ONOO$^-$) scavenging effect. The extracts with $IC_{50}$ values less than 2.0 ${\mu}g/ml$ were as follows: Aster tartaricus ($IC_{50}$, $1.26{\pm}0.10\;{\mu}g/ml$), A. maaki ($1.45{\pm}0.03\;{\mu}g/ml$), Solidago virga-aurea, ($1.45{\pm}0.03\;{\mu}g/ml$), Picris hierraciodes var. glabrescens ($1.45{\pm}0.04 \;{\mu}g/ml$), Lactuca triangulata ($1.50{\pm}0.09\;{\mu}g/ml$), Chrysanthemum zawadskii ssp. acutilobum, ($1.79{\pm}0.14\;{\mu}g/ml$). Particularly, the proportion of total phenolic compounds measured in the extract of L. triangulata was highest as the value 54.51%.

• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.234-241
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• 2017

Potato peels (PP) contain several bioactive compounds. These compounds are known to provide human health benefits, including antioxidant and antimicrobial properties. In addition, these compounds could have effects on human enteric viruses that have not yet been reported. The objective of the present study was to evaluate the phenolic composition, antioxidant properties in the acidified ethanol extract (AEE) and water extract of PP, and the antiviral effects on the inhibition of Av-05 and MS2 bacteriophages, which were used as human enteric viral surrogates. The AEE showed the highest phenolic content and antioxidant activity. Chlorogenic and caffeic acids were the major phenolic acids. In vitro analysis indicated that PP had a strong antioxidant activity. A 3 h incubation with AEE at a concentration of 5 mg/ml was needed to reduce the PFU/ml (plaque-forming unit per unit volume) of Av-05 and MS2 by 2.8 and $3.9log_{10}$, respectively, in a dose-dependent manner. Our data suggest that PP has potential to be a source of natural antioxidants against enteric viruses.

• Journal of Microbiology and Biotechnology
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• v.32 no.8
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• pp.1003-1010
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• 2022

The purpose of this study was to examine the phytochemical compounds and antibacterial activity of Coffea robusta leaf extract (RLE). The results indicated that chlorogenic acid (CGA) is a major component of RLE. The minimum inhibitory concentrations (MICs) of RLE against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Salmonella Typhimurium were 6.25, 12.5, 12.5, and 12.5 mg/ml, respectively. RLE effectively damages the bacterial cell membrane integrity, as indicated by the high amounts of proteins and nucleic acids released from the bacteria, and disrupts bacterial cell membrane potential and permeability, as revealed via fluorescence analysis. Cytotoxicity testing showed that RLE is slightly toxic toward HepG2 cells at high concentration but exhibited no toxicity toward Caco2 cells. The results from the present study suggest that RLE has excellent potential applicability as an antimicrobial in the food industry.