• Korean Journal of Medicinal Crop Science
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• v.23 no.3
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• pp.207-213
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• 2015

The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Matsum leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 53.41%, 25.00%, 7.95% and 13.64%. And the calories of Wasabi leaves was 385.23 Kcal. Total dietary fiber was 52.27%. The K was the largest mineral followed by Ca, P, Mg which means Wasabi leaves is alkali material. The contents of sinigrin and allyisothiocyanate in the wasabi leaves were 69.2 mg/g and 241.0 mg/g, respectively. Total phenol contents of the hot water extract and the 70% ethanolic extract were $19.44{\pm}0.23$ and $19.33{\pm}1.17mg$ GAE/g, respectively. The total flavonoids content of the hot water extract and the 70% ethanol extract were $7.69{\pm}0.71$ and $19.25{\pm}1.41mg$ QE/g, espectively. The general nutrients and other antioxidant bioactive materials in Wasabi japonica Matsum leaves were also potential materials for good health food.

• Journal of the Korean Applied Science and Technology
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• v.28 no.4
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• pp.393-401
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• 2011

Natural Curcumin belongs to Zingiber Officinale Roscoe was known to possess natural odor, natural taste, natural color, and other pharmaceutical & chemical characteristics. Natural Curcumin extract was made to use ethanol as a solvent was to show a yellow color having state of solid powder and an active component. Natural Curcumin extract tested pharmaceutical & chemical experiment to dilute in curcumin 1%-water solution. Curcumin extract tested antimicrobial experiment using microbe, and tested dye experiment using fiber. Some conclusions in the result of characteristics experiment was obtained as follow. The result of antimicrobial experiment showed that the growth of staphylococcus aureus (ATCC-001) and aspergillus niger (ATCC-002) as microbes decreased according to passage of time. This phenomenon could know that Curcumin compoment showed influence to antimicrobial effect. Also, the result of dye experiment showed that cotton and sick with fiber dyeing dyed in direction of dark yellow color. This phenomenon could know that Curcumin extract showed influence to dyeing effect in observation of optical electron microscope(OEM.) The result of instrument analysis ascertained inorganic components of K(53.300ppm), Na(1.150ppm), Ca(0.711ppm), Ti(0.351ppm), Li(0.256ppm), Cu(0.233ppm) etcs from Curcumin component with ICP/OES, and ascertained organic components of propanoic acid(1.859), benzene(10.814), phenol(14.194) etcs from Curcumin component with GC/MSD.

• Korean Journal of Plant Resources
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• v.36 no.2
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• pp.107-121
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• 2023

This study analyzed the polyphenol, flavonoid contents, antioxidant activity, anti-aging activity and phenol component contents of Saccharina japonica (SJ), Costaria costata (CC) extracts with hot water, 95% methanol, 95% prethanol for investigating possible utilization of SJ and CC extracts. The result revealed that the SJ and CC methanol extracts showed the highest polyphenol and flavonoid contents, 4.63 mg TAN/g, and 4.19 mg QUE/g respectively. Also, the SJ and CC methanol extracts showed higher antioxidant activity than prethanol and hot water extracts, whereas the ABTS radical scavenging activities were the highest in prethanol extracts (IC₅₀ = 15.4, 10.3 ㎍/µL). In anti-aging activity for evaluating the anti-wrinkle activity and skin whitening activity, the CC methanol extracts had high collagenase inhibitory activity (88.3%), and the SJ prethanol extracts showed higher elastase inhibitory activity (19.0%) compared to other extracts. Then the tyrosinase inhibitory activity was significantly higher in the SJ and CC methanol extracts (41.8, 30.3%, respectively), whereas prethanol extracts were the lowest. To identify the phenol component contents of SJ and CC extracts, 4-hydroxybenzoic acid, naringenin, naringin and nicotinic acid were measured using LC-MS/MS. As a result, the phenol contents were the highest in SJ methanol extract (4-hydroxybenzoic acid), SJ and CC prethanol extract (naringin and naringenin) and CC prethanol extract (nicotinic acid). Lastly, the antioxidant activity of SJ and CC showed high correlations with polyphenol and flavonoid contents (R = -0.946~0.883). These results suggest that prethanol or methanol extracts of SJ and CC have higher antioxidant activities, anti-aging activity and the potential to be used as material for health functional food and cosmetics.

• Journal of the Korean Wood Science and Technology
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• v.30 no.4
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• pp.80-86
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• 2002

Volatile compounds in three different kinds of crude vinegars obtained from oak (Quercus serrata), bamboo (phyllostachys) and pine (Pinus densiflora) species were analyzed by the solid-phase microextraction (SPME) method. A total of 264 peaks were detected on the chromatograms obtained from the polar (CBP 20) and the nonpolar (CBP 1) columns, which were used for analyzing the volatile compounds in these vinegars. The major volatile compounds identified by using the polar column were 2-butanone, acetic acid, guaiacol, phenol, cresols, 4-ethyl guaiacol, 4-ethyl phenol, and syringol. Using the nonpolar column, seven compounds could be identified: 1,2-dimethoxybenzyl alcohol, 1-hydroxy-2-butanone, 1-(2-furanyl)-1-propane, ethisolide, furfuryl acetate, 1,2-dimethoxybenzene, phenyl acetate. The volatile compounds were classified into five groups: phenols, neutral compounds, organic acids, esters and others. The phenols were the main component and comprised 49~65% of the volatile compounds of these vinegars. In the case of bamboo vinegar, the proportion of the phenols in the volatile compounds was lower than that of the two wood vinegars. However, the proportions of the neutral compounds and the organic acids were higher than those of the wood vinegars. Therefore, it seems that these differences of the proportions of the volatile compounds would make a certain difference of a smoke flavor between the bamboo vinegar and the wood vinegars.

• Journal of the Korean Applied Science and Technology
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• v.28 no.3
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• pp.290-298
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• 2011

Natural Omija belongs to magnoliaceae was known to possess natural odor, taste, color, and various pharmaceutical & chemical characteristics. Omija extraction was extracted using ethanol as a solvent. Omija extract showed a light red-violet color of viscous liquid state. Some conclusions from the result of characteristic experiment were obtained as follows. From the result of antimicrobial experiment, occurrence of staphylococuss aureus and aspergillus niger as microbes was decreased according to the passage of time. This phenomenon could know that Omija component is affected to antimicrobial effect. From the result of dye experiment, fiber dyeing showed with some ivory color after dyed to cotton and silk. This phenomenon could know that Omija component is affected to dyeing effect from observation of scanning electron microscope(SEM). From the result of instrument analysis, inorganic components of K(107.30ppm), Na(2.110ppm), Ca(0.935ppm), Mg(0.891ppm), Li(0.270ppm) etcs from Omija were detected with ICP/OES, and aromatic components of benzene(10.808), a-pinene(13.996), phenol(14.183), ${\beta}$-terpene(15.840), a-terpinolene(17.616) etcs from Omija were also detected with GC/MSD.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.315-315
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• 2009

Component analysis and physico-chemical properties of wood and rice hull vinegars were conducted in order to promote the utilization of these environment-friendly materials. Results showed that wood vinegar had higher specific gravity (2.5) and tar content (0.3%), but lower acid content (1.0%) than rice hull vinegar (1.7, 0.05% and 4.4%, respectively). GC-MS component analysis revealed that rice vinegar had higher phenol content (34%) than wood vinegar (11.49%). Acetic acid and propionic acid were also higher in rice hull vinegar. On the contrary, wood vinegar had higher Furancarboxyl aldehyde content (41.6%) than rice hull vinegar (0.67%). Thus, different results in DPPH radical electron donating-abilities were obtained due to different percent composition of each vinegar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.232-237
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• 1994

Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2, 6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1, 4-dimethylbenzene, thylbenzene, 1, 2-benzenedicarboxylic acid, 2-methoxyl-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5- methyl-2-furancarboxyaldehyde, and their transferal from raw red pepper to oleresin was low. 93 voltilie compounds were isolated after 3 hours cooking at 100 and 82 volitile compounds were separated after that at $150^{\circ}C$. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooling. Capsaicin was relatively stable during cooking and remaining ratio after cooking at 100 and $150^{\circ}C$ was 84.7% and 73.3%. respectively. Oleoresin from red pepper had a little antioxidation effect at $100^{\circ}C$ cooking, but, antioxidation effect at $150^{\circ}C$ cooking was not shown due to degradation of capsaicin.

• Journal of the Korean Applied Science and Technology
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• v.30 no.2
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• pp.225-232
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• 2013

Omija component was known to possess natural odor, taste, color, and various general characteristics. Omija extraction was extracted using ethanol as a solvent. Omija extract showed a red-purple color of some viscous liquid state. Some conclusions from natural Omija extract were obtained as follow. The result of antimicrobial experiment to add Omija extract, the number of microbial population showed negative reaction from 3 days after it cultivated. This phenomenon could confirm that Omija component affected to antimicrobial effect. The result of dyeing experiment to add Omija extract, fiber dyeing effect showed with some ivory color after dyed to cotton and silk. Also, this phenomenon could confirm that Omija component affected to natural dyeing effect from observated dye state with biological microscope(BM). The result of instrumental analysis, inorganic components of K(109.60ppm), Na(3.500ppm), Ca(1.205ppm), Mg(0.900ppm), Li(0.350ppm), Si(0.380ppm), Cu(0.250ppm), Fe(0.125ppm), Zn(0.090ppm), etcs from Omija were ascertained with ICP/OES, and organic components of benzene(10.808), borny lacetate(11.289), phenol(14.183), ${\beta}$-terpinene(15.840), ${\alpha}$-terpinolene(17.616) etcs from Omija were ascertained with GC/MSD.

• Journal of Hydrogen and New Energy
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• v.23 no.2
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• pp.134-142
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• 2012

A bipolar plate is a major component of a fuel cell stack, which occupies 50~60% of the total weight and over 50% of the total cost of a typical fuel cell stack. In this study, a composite bipolar plate is designed and fabricated to develop a compact and light-weight direct methanol fuel cell (DMFC) stack for a small-scale Unmanned Aerial Vehicle (UAV) application. The composite bipolar plates for DMFCs are prepared by a compression molding method using resole type phenol resin as a binder and natural graphite and carbon black as a conductor filler and tested in terms of electrical conductivity, mechanical strength and hydrogen permeability. The flexural strength of 63 MPa and the in-plane electrical conductivities of 191 S $cm^{-1}$ are achieved under the optimum bipolar plate composition of phenol : 18%; natural graphite : 82%; carbon black : 3%, indicating that the composite bipolar plates exhibit sufficient mechanical strength, electrical conductivity and hydrogen permeability to be applied in a DMFC stack. A DMFC with the composite bipolar plate is tested and shows a similar cell performance with a conventional DMFC with graphite-based bipolar plate.

• Polymer(Korea)
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• v.32 no.1
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• pp.1-6
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• 2008

The adhesion behaviors and processability of NBR as a sealing material were investigated. In order to find the optimum formulation, the adhesive properties and processability were observed as the change of the contents of acrylonitrile (ACN) in NBR. Effects of Mooney viscosity, filler, plasticizer and crosslinking agent on the adhesion behaviors were also studied. The contents of ACN in NBR have great effects on adhesion behaviors and processability in NBR sealing. To know the optimum condition of roll mixing, degree of dispersion was investigated. It was confirmed that degree of dispersion was influenced by various factors such as mixing order, time, and temperature. The crosslinking system was studied as the observation of sulfur system, peroxide system, crosslinking density, and structure. From the variation of the dry condition and hexamine contents, the relation between adhesive and NBR was studied. These results show the adhesion properties and processability are dependent on the contents of ACN and crosslinking system.