• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.563-568
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• 1997

Changes of chlorophylls and carotenoids and antioxidative characteristics of crude chlorophylls and carotenoids(CCC) of mustard leaf kimchi(MLK) were investigated during the fermentation at 15$^{\circ}C$ for 25 days. At the beginning of fermentation chlorophylls were decreased rapidly, however, all chlorophylls and chlorophyllides were converted to pheophytins and pheophorbides at the final stage of fermentation. Total chlorophyll content remained constantly during the fermentation but 43.7% destruction of carotenoids was observed at 25 days of fermentation. Antioxidative activities of CCC from MLK against autoxidation of linoleic acid were significant(p<0.05) and much higher than those of $\alpha$-tocopherol. Fermentation period did not affect antioxidative activities of CCC of MLK. When the CCC of MLK was added to the autoxidation system of linoleic acid, degradation of total chlorophylls were observed to be slower than that of total carotenoids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1071-1076
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• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.27-32
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• 1985

The changes of chlorophylls and pH of cooked water were investigated in blanched and fermented cabbage. In blanched cabbage, pheophytins were increased markedly with heating time. This was related to the changes of pH and the effects of heat. One minute blanching accelerated the formation of chlorophyllides by the activation of chlorophyllase. In fermented cabbage, pH and chlorophylls were decreased rapidly at the beginning of fermentation. At the final of fermentation, all chlorophylls and chlorophyllides were converted to pheophytins ana pheophorbides, and the content of pheophytins was higher than the content of pheophorbides. The content of pheophorbides in fermented cabbage was higher than that in blanched cabbage.

• Research in Plant Disease
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• v.16 no.1
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• pp.81-85
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• 2010

Arabidopsis seedlings subjected to low pH stress in the range of pH 5.6-4.0 did not show significant retardations in root and shoot growths. Treatment of pH 3.5-2.5 resulted in significant reductions in root and shoot length, especially in roots. Chlorophyll contents in seedlings increased during acid treatment of pH 5.6-4.0, but decreased by stronger acid treatment of pH 4.0 and lower pHs. Total carotenoid contents showed similar trend to chlorophyll contents by increasing during pH 5.6-3.5 treatments and decreasing by pH 3.0-2.5. Anthocyanin contents increased under acid stress of pH 5.6-3.0 and showed great reduction at pH 2.5. The ratios of carotenoids/chlorophylls and anthocyanins/chlorophylls increased by acid stress treatments. That indicates plants try to adjust physiologically to acid stress and protect chlorophylls by increasing carotenoid and anthocyanin contents. However, different responses of chlorophylls and anthocyanins to acid stress indicate both pigments play different roles in protecting plant from acid stress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.421-425
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• 2001

Antioxidative effects of crude chlorophylls and carotenoids extracts from mustard leaf kimchi on the lipid peroxidation in rat liver homogenate, egg phosphatidyl choline (EPC) liposome and superoxide anion radical were examined. The extracts were found to inhibit the increase of the thiobarbituric acid (TBA) value and show the effect of antioxidative activity on the liposomal phospholipid membrane. The oxidation index of EPC liposome was markedly decreased in the prescence of the extracts. The antioxidative activity of the extracts from mustard leaf kimchi was not related with fermentation period of the kimchi. The extracts from mustard leaf showed the similar antioxidative activity of $\alpha$-tocopherol within in the given level of addition. However, the oxidation index. When the effect of the extracts from mustard leaf kimchi on free radical scavenging was observed by the determination of the superoxide anion radical scavenging activity, it had similar value to that of $\alpha$-tocopherol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.520-525
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• 1999

Changes of chemical and oxidative/antioxidative characteristics chlorophylls(CHLs) and their derivatives in the model system of mustard leaf kimchi(MLK) were investigated. During fermentation of MLK(at 15oC, for 25days, 2.3$\pm$ 0.1% salt content) pH and total acidity were decreased/increased from 5.6 and 0.4%(initial day) to 3.6 and 1.07%(final day) resceptively. Activities of lipoxygenase and peroxidase were decreased gradually, however, these of chlorophyllase was increased in the first 10 days of fermentation. CHLs of MLK in the initial stage of fermentation were degraded rapidly and all CHLs and chlorophyllides were converted to pheophytins and pheophorbides in the final stage. Deg radation effects of CHLs(a & b) and their derivatives(pheophytins a & b) fractionated from MLK and carotene on the autoxidation and lipoxygenase oxidation of linoleic acid were observed, and also stronger antioxidative activities of CHLs and pheophytins were shown in their autoxidation/enzymtic oxidation of linoleic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.99-106
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• 2005

Skin is continously exposed to ultraviolet (UV) radiation, the major cause of skin disorders including skin aging. Chlorophylls were well known as photosensitizer initiating subsequent chemical reactions such as photooxidative deterioration of cellular structures. This experiment was designed to elucidate the effects of $\beta$-carotene and ascorbic acid with chlorophylls on UVB-induced photooxidation in linoleic acid emulsion model system and skin homogenate of ICR mouse. In linoleic acid emulsion model system, the addition of chlorophyll and $\beta$-carotene accelerated the photooxidation, while high concentration of ascorbic acid prevented. The combination of chlorophylls, $\beta$-carotene and ascorbic acid, which concentrations are simplified from mustard leaf kimchi, prevented UVB-induced photooxidation. Although single treatment of $\beta$-caretene accelerated photooxidaiton, $\beta$-caretene acted as antioxidant in the combination with ascorbic acid. Similarly the addition of individual chlorophylls and $\beta$-carotene accelerated the UVB-induced photooxidation in skin homogenate of ICR mouse. 50 ppm of ascorbic acid did not show the any preventive effect, however 500 ppm of ascorbic acid effectively prevented the oxidation. Photooxidation was prevented in the combination of chlorophylls and $\beta$-carotene with 500 ppm of ascorbic acid and concentration rate of ascorbic acid plays an important role in the prevention of UVB-induced photooxidation.

• Membrane Journal
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• v.25 no.1
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• pp.75-83
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• 2015

In this study, chlorophylls were been extracted from common local plants, deposited on polypropylene (PP) substrate using various approaches, and the oxygen generation effect of the chlorophylls were investigated. The loading of chlorophylls on the substrates was achieved by dipping and spraying methods, where the spraying coating showed overall better results regarding oxygen generation from the combustion experiments in the closed vessel or in the isolated vacuum oven cell than those of dip coating. In addition, a composite substrate was prepared by nylon6/6 nanofiber on the PP substrate, and it exhibited an increase in the activation of chlorophylls. In the case of samples containing titanium dioxide ($TiO_2$), the reaching time of oxygen concentration from 16% to 21% and the combustion test using a candle for a sample with 50% chlorophylls showed similar results to those of a sample without $TiO_2$. As such, combining a spray coating and $TiO_2$ incorporation into gas separation membrane systems are expected to be useful to understand the fundamentals of material properties for their applications as oxygen generation membranes and air filtration systems.

• Journal of the korean society of oceanography
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• v.32 no.1
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• pp.46-55
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• 1997

The quantitative determination of carotenoids, chlorophylls and their degradation products from marine phytoplankton was performed by reverse-phase high performance liquid chromatography (HPLC). Separated and quantified chlorophylls and their degraded products are chlorophyll a, b, c, chlorophyllide a, phaeophytin a, b and phaeophorbide a. Concentrations of six carotenoids including fucoxanthin, 19'-butanoyloxyfucoxanthin, 19'-hexanoyloxyfucoxan-thin, prasinoxanthin, alloxanthin, zoaxanthin/lutein were also determined from natural field samples by absorbance. Results of pigment analysis of field samples collected from the southern waters of the East Sea on October 8th, 1996 were reported. Concentration of chi a ranged from 7.2 to 180.4 ng/1. Concentration of chi b and chi c ranged from 22.7 to 53.7 ng/1 and from 3.3 to 58.5 ng/1, respectively. Significant concentrations of phaeophytin a, and chlorophyllide a were also detected at different depths. Fucoxanthin, 19'-hexanoyloxyfucoxanthin and zoaxanthin/lutein were the most abundant carotenoids and 19'-butanoyloxyfucoxanthin, prasinoxanthin and alloxanthin were also detected relatively at low concentrations. These results of pigment analyses suggest predominance of diatom, prymnesiophytes and cyanobacteria and presence of crysophyte, green algae (prasinophyte and prochlorophyte), and cryptophyte in the study area on October 8th, 1996, We report prymnesiophyte for the first time as an important biomass component of marine phytoplankton in the study area. Vertical profiles for the concentration changes of the major pigments were also given.

• Bulletin of the Korean Chemical Society
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• v.34 no.2
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• pp.453-459
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• 2013

In phtosynthetic light harvesting complexes, the electronic transition energies of chlorophylls are influenced by the Coulombic interaction with nearby molecules. Variation of the interactions caused by structural inhomogeneity in biological environment results in a distribution of disordered electronic transition energies of chlorophylls. In order to provide a practical guide to predict qualitative tendency of such distribution, we model four porphyrin derivatives including chlorophyll a molecule interacting with an external positive charge and calculate their transition energies using the time dependent density functional method. It is found that ${\pi}-{\pi}^*$ transition energies of the molecules are generally blue-shifted by the charge because this stabilizes occupied molecular orbitals to a greater extent than unoccupied ones. Furthermore, new transitions in the visible region emerge as a result of the red-shift in energy of an unoccupied Mg orbital and it is suggested that light-induced electron transfer may occur from the tetrapyrrole ring to the central magnesium when the molecules are interacting with a positive charge.