• Journal of Applied Biological Chemistry
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• v.59 no.2
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• pp.107-112
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• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1504-1509
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• 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.

• Korean Journal of Pharmacognosy
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• v.25 no.1
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• pp.73-75
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• 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.

• Journal of Food Hygiene and Safety
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• v.31 no.3
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• pp.210-215
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• 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.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.69-78
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• 2021

The aim of this study was to evaluate the basic data of Cirsium setidens Nakai fine powder (FPC), which will then be used in the development of functional fooditems. We measures and evaluated the level of pectolinarin content, phenol content, flavonoids content, antioxidants and anti-obesity properties of FPC. Our results from the study showed that the pectolinarin, phenol, and flavonoids contents of FPC measured at 10.95±0.1 5mg/g, 12.92±0.18 mg gallic acid equivalent (GAE)/g and 26.47±0.77 mg rutin equivalent (RE)/g, respectively. The exhibited antioxidant activity of FPC increased significantly depending on the dosage, and additionally. FPC did not show any cytotoxicity up to the dosage level of 500 μg/mL. During adipocyte differentiation, FPC significantly inhibited ROS production and lipid accumulation, compared with the control substance. These results suggest that FPC could be considered a promising resource of natural antioxidants and could serve a variety of health-improving roles in the production of functional food ingredients.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.388-394
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• 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.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.304-309
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• 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.

• Natural Product Sciences
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• v.17 no.4
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• pp.342-349
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• 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.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.94-100
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• 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.

• Korean Journal of Pharmacognosy
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• v.31 no.2
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• pp.157-162
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• 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.