• Biomedical Science Letters
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• v.14 no.4
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• pp.249-255
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• 2008

In this study we investigated the biological activities of Crataegi Fructus, including antioxidative, fibrinolytic, $\alpha$-glucosidase inhibitory, and thrombin inhibitory activities. Crataegi Fructus, hot water extract was fractionated into hexane, $CHCLl_3$, ethyl acetate, butanol, and water fractions, and each of these was assayed individually. The water fraction showed the highest extraction yield at 4.08% (w/w). The antioxidative activities of the water, ethyl acetate, and butanol fractions were 31.07%, 45.87%, 50.28%, and 91.74%, respectively. Assays for fibrinolytic activity indicated that only the butanol fraction has significant efficacy at 1.93 plasmin units/ml. Thrombin inhibitory assays indicated that the 10-fold dilutions of the $CHCLl_3$, ethyl acetate, and butanol fractions had inhibitory activities of 34.97%, 41.43%, and 58.10%, respectively. The 10-fold dilutions of the only ethyl acetate fraction demonstrated $\alpha$-glucosidase inhibitory activities of 75.07%. From the above results, we propose that extracts of Crataegi Fructus can be used as a material for the development of biofunctional foods.

• KSBB Journal
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• v.18 no.1
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• pp.45-50
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• 2003

In this study, the optimum conditions for mycelium culture of the mushroom Tricholoma matsutake and the inhibitory effect of the mycelium extracts no tyrosinase activity have been examined. When the extracts of the Tricholoma matsutake mycelia were tested for inhibitory activity on tyrosinase, it was found that the components extracted with ethyl acetate and water showed the highest inhibitory activity. The effect of antioxidants on the growth of mycelium and tyrosinase-inhibiting activity was also investigated. The results showed that tocopherol inhibited the growth in a concentration-dependent manner. In terms of tyrosinase-inhibiting activity, however, tocopherol was found to enhance the inhibitory activity.

• Journal of Environmental Science International
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• v.28 no.4
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• pp.393-401
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• 2019

The present study were conducted to determine physiological activities and antioxidant effects [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, reducing power, Ferric Reducing Antioxidant Power (FRAP) and Fe2+ (ferrous ion) chelating capacity] of 70% methanol, chloroform:methanol, 2:1 volume ratio (CM) and ethyl acetate extract of turmeric (Curcuma longa L.). Bioactive compound of tannin $0.125{\pm}0.007mg$ Catechin Equivalent (CE)/g dry weight. Turmeric extracts yield were 70% methanol 16.54%, CM 5.64% and ethyl acetate 4.14%, respectively. Antioxidant activity of the samples exhibited a dose-dependent increase. Results showed that extraction solvent had significant effects on total flavonoid content and antioxidant effects of ethyl acetate. But ferrous ion-chelating capacity of 70% methanol extract was higher than CM and ethyl acetate extract. From the results of this study, turmeric can be utilized as a valuable and potential nutraceutical for the functional food industry.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.528-534
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• 2011

This study was conducted to investigate the changes in saponin content and antioxidant activity of crude ginseng and extruded ginseng by using different solvent extraction methods. Each of the fractions was first extracted by 80% ethanol followed by ether treatment to remove the lipid components. Water soluble components were separated by ethylacetate and water saturated butanol. Four fraction, including 80% ethanol, ethylacetate, butanol and water were obtained from crude and extruded ginsengs to analyze saponin content and antioxidant activity. Saponin content and antioxidant capacity of each of the four fractions were measured by LC/MS analysis and ORAC(Oxygen Radical Absorbance Capacity) assay, respectively. It was found that a major portion of saponin was present in ethyl acetate and water saturated butanol fractions. When extracted by 80% ethanol, ginsenoside Rb1 and Rg1 were mostly found in crude ginseng, while ginsenoside Re and Rb1 were detected in extruded ginseng. Even though Rh1 and Rg3 were found in a very small quantity in crude ginseng, there was a significant quantity of both in extruded ginseng when extracted by 80% ethanol. Similar tendency was also observed in extruded ginseng fraction when extracted with ethyl acetate and butanol. In crude ginseng, the level of Rg1 was the highest among other ginsenosides upon extraction by ethyl acetate, while Rh1 and Rg3 were predominantly found by employing similar solvent extraction in the extruded ginseng. Also, Rg1, Re and Rb1 were also found in the extruded ginseng with small quantity. Rg1, Re and Rb1 were found in crude ginseng by butanol extraction, while Rb1 and Re were extracted from the extruded ginseng. Overall, there was no difference in the saponin content between crude ginseng and extruded ginseng when extracted by butanol and water, but twice as much of saponin was obtained by 80% ethanol extraction and 6 times more saponin were obtained in ethyl acetate fraction in the extruded ginseng. Antioxidant capacity of crude ginseng as determined by ORAC assay was higher in 80% ethanol(high in many different kinds of biological compounds) and water saturated butanol(high in polar saponin) fractions than the ethyl acetate and water fractions. No difference in antioxidant capacity was observed between crude and extruded ginseng. However, antioxidant capacity of ethyl acetate and water fractions in extruded ginseng was significantly higher than crude ginseng($P$ >0.05). All the fractions in both, crude and extruded ginseng possessed antioxidant capacity and even water fractions that contained almost no saponin had some antioxidant capacity. While determining correlation coefficient between fractions in extruded ginseng by Pearson correlation, it was observed that 80% ethanol fraction was in correlation with ethyl acetate($P$ >0.01) and ethanol($P$ >0.001) and in the case of ethylacetate, correlation was observed only with butanol fraction($P$ >0.05).

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1006-1011
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• 1998

Volatile flavor components in three varieties (shingo(niitaka), mansamgil (okusankichi) and chuwhang pears) of Pear (Pyrus pyrifolia N.) were extracted for 24 hours with pentane-diethylether (1 : 1, v/v) using the LLEP (liquid-liquid extraction & perforation). Neutral fraction was separated from the extract and then analyzed by GC-FID and GC/MS equipped with a fused silica capillary column (Carbowax 20M, HP). Individual components were identified by mass spectrometry and their retention indices. The totals of 52, 47 and 22 volatiles were identified in shingo, mansamgil and chuwhang pears, respectively. Ethyl acetate, propyl acetate, hexanal, 1-hexanol, ethyl butanoate, ethyl-3-hydroxy butanoate, ethyl-2-hydroxy propanoate were the main components in each samples, though there were several differeces in composition of volatile compounds. Total contents of volatile components isolated in shingo, mansamgil and chuwhang pears were 6.972, 2.776 and 2.653 mg/kg of pears.

• Journal of the Korean Wood Science and Technology
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• v.41 no.5
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• pp.447-455
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• 2013

Hemicellulose extract obtained by pre-pulping extraction of woodchips, is very diluted acidic in nature. The major component responsible for this weak acidity is acetic acid, present in levels up to 5~10 g/L. Here, we report an exploratory study on the extract upgrading by reactive solvent extraction of acetic acid as well as ASPEN simulation. In this study, liquid-liquid equilibria for the ternary systems (water + acetic acid + ethyl acetate) were measured at the temperature of 298.15 K and 10 (pH = 2.02), 5 (pH = 2.17), and 1 (pH = 2.48) percent of acetic acid samples were used to carry out liquid-liquid extraction studies using ethyl acetate. In a one-stage batch experiment, 96.0% of acetic acid could be extracted for the solvent when the ratio of organic-to-aqueous phases is 4:1. For simulation results, they were used to estimate the interaction parameters between each of the three compounds of the systems studied for the NRTL and UNIQUAC models. The estimated interaction parameters were successfully used to predict the equilibrium compositions by the two models.

• Food Science and Preservation
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• v.7 no.4
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• pp.366-372
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• 2000

Volatile flavor components in three grape(Vitis vinifera L.) varieties were extracted by SDE(Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Grapes of the following varieties were studies : Blackolympia, Campbell and Delaware. The volatile extracts were analyzed by GC-FID and GC/MS. The totals of 77, 72 and 74 volatile flavor components were identified in Blackolympia, Campbell and Delaware, respectively. (E)-2-Hexenal(20.36%), diethylacetal(18.03%), hexanal and ethyl acetate were contained as the main compounds of Blackolympia. In Campbell, ethyl acetate(30.81%) was relatively more abundant than other compounds and among functional groups, C$\_$6/ aldehydes and alcohols were major constituents of the extract. On the other hand, in Delaware, alcohols was the major constituent group and (E)-2-hexenal(21.07%) and (E)-2-hexena1-ol(19.43%) were the main compounds. All of three grape varieties contained a large amount of hexanal, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, thus C$\_$6/-compounds proved to be major volatile components of grape and small amount of terpenols were only detected from Delaware.

• Korean Journal of Pharmacognosy
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• v.41 no.1
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• pp.62-66
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• 2010

In result of analysis for the content determination of ursolic acid(UA) and oleanolic acid(OA) in extract of Eriobotryae folium using HPLC with UV detector, UA in chloroform extract of Moo-mok variety was showed highest content(2.7843 mg/g). And OA in ethyl acetate extract of Dae-bang variety was showed highest content(0.5898 mg/g). These result suggest that direct extraction using organic solvent(chloroform or ethyl acetate) was useful method for rapid quantitative analysis of UA and OA without preprocessing such as drying or fractionation.

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.51-55
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• 2007

The fractions of Ulva lactuca were studied to verify the antioxidant activities. The fractions from the ethanol extract of U. lactuca were prepared by the systematic extraction procedure with the solvents such as hexane, ethyl ether, ethyl acetate, butanol and $H_2O$. Furthermore, ethyl ether, ethyl acetate and aqueous fractions of U. lactuca were purified using HPLC. The antioxidant activities of purified samples from ethyl ether, ethyl acetate, and aqueous fractions were investigated using 1,1-diphenyl-2-picryl-hydrazil (DPPH). L-ascorbic acid, a positive control showed the highest DPPH radical scavenging activity. In addition, purified sample from aqueous fraction also showed relatively high activity. Purified sample from ethyl acetate fraction showed moderate activity, but purified sample from ethyl ether fraction showed the lowest activity. Dose dependent patterns were observed on all three samples tested. The lipid peroxidation inhibition activities of these three purified samples were also investigated. Purified sample from ethyl ether fraction of U. lactuca showed the highest activity and as strong activity as that of $\alpha-tocopherol$, a positive control. These results suggest that U. lactuca may be a useful candidate for a natural antioxidant agent.

• Bulletin of the Korean Chemical Society
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• v.32 no.12
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• pp.4265-4269
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• 2011

A method based on ethyl acetate extraction and gas chromatography with tandem mass spectrometry was developed for determining tetraconazole residues in fruits and vegetables. A 10 g homogenized sample was mixed with 10 mL ethyl acetate, shaken vigorously for 3 min, stored at $-20^{\circ}C$ for 15 min, and then vortexed vigorously for 1 min; 1 g NaCl and 4 g anhydrous $MgSO_4$ were added. The clean-up was carried out by applying dispersive solid-phase with 150 mg $MgSO_4$and 50 mg primary secondary amine. Three precursor product ion transitions for tetraconazole were measured and evaluated to provide the maximum degree of confidence. Average recoveries in fruits and vegetables at three levels (0.005, 0.05 and 0.5 mg/kg) ranged from 85.53% to 110.66% with relative standard deviations ($RSD_r$) from 1.3% to 17.5%. The LODs ranged from 0.002 to 0.004 ${\mu}g$/kg, and LOQs ranged from 0.006 to 0.012 ${\mu}g$/kg. This method was also applied to determine tetraconazole residue in cucumber dissipation experiment under field conditions. The half-lives of tetraconazole in cucumber were in the range of 2.1-3.1 days.