• Korean Journal of Medicinal Crop Science
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• v.15 no.2
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• pp.120-127
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• 2007

The objective of this research was to evaluate the ability of water and ethanol extracts from mulberry fruit (Morus alba L.) to influence the inhibitory activity of angiotensin converting enzyme (ACE) and xanthine oxidase(XOase). The total phenol contents and sixteen phenolic compounds were investigated in water and ethanol extracts. In order to understand the factors responsible for the potent antioxidant and antihypertensive ability of mulberry, it has been evaluated for anti-oxidative activity using Fenton's reagent/ethyl linoleate system and for free radical scavenging activity using the 1,1-diphenyl-2-picryl hydrazyl free radical generating system. The total phenol contents and total of phenolic compounds in ethanol extract showed higher levels than water extract in mulberry fruit six phenolic compounds (chlorogenic acid, narigin, syringic acid, quercetin, naringenin, kampferol) has a higher individual phenolic compound content in the 60% ethanol extraction than 80% ethanol extract. The inhibitory activity on angiotensin converting enzyme (ACE) were highest in 80% ethanol extract (9.0%). Also, activity of xanthine oxidase(XOase) inhibition appeared highest in 80% ethanol extracts and correlated well with the total phenolic content, which was modulated by the concentration of individual phenolic compounds. This result revealed, that strong biological activity was caused by specific phenol compound contents. Utilization of water and ethanol extracts from mulberry fruit are expected to be good candidate for development into source of free radical scavengers and anti-hypertentive activity

• ALGAE
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• v.23 no.3
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• pp.163-175
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• 2008

Phenolic compounds play a major role in the interaction of plants with their environment. They are thought to have been a feature of higher plants since early colonization of the land. Phenolics are crucial for many important aspects of plant life. They can play structural roles in different supporting or protective tissues, for example in cell walls, they can be involved in defence strategies, and signalling properties particularly in the interactions between plants and their environment. In brown algae, phenolic compounds are contained within membrane bound vesicles known as physodes, and their roles in algae are thought to be similar to those of higher plant phenolics. They can be stained using various histochemical stains, however, none of these stains are phenolic specific so care must be taken during interpretation of such results. Many, but not all phenolics are also autofluorescent under UV or violet light. Physodes are involved in cell wall construction, both in primary and secondary walls in brown algae. They bind together with other wall components to make a tough wall. They have also been found to play a role at fertilization, in blocking polyspermy in some species. Sperm are very quickly rendered immobile after phenolic release from newly fertilized zygotes seconds after fertilization. Phenolic compounds are thought to be important herbivore deterrents in some species due to their astringent nature. Phenolic compounds also offer effective UV protection in the early life stages and also the adults of many algal species. In the future, this factor may also make them an important player in the pharmaceutical and skincare industries.

• Journal of Ginseng Research
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• v.24 no.2
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• pp.64-67
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• 2000

This study was carried out to investigate the possible determination of total phenolic compounds by Folin-Denis method from Panax ginseng C.A. Meyer and their extraction conditions. It was possible to apply the method for determination of total phenolic compounds from Korean red ginseng. But 3 kinds of amino acids such as tyrosine, cystein and tryptophan, and 3 kinds of vitamins such as ascorbic acid, pyridoxin HCI and thiamine HCI affected strongly the colorization by the method. Effective alcoholic solvent for the extraction was 60% ethanol, appropriate extraction temperature, time and times were 40-80。C, 1-2 hours and 3 times, respectively.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.5
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• pp.294-298
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• 2003

Endocrine-disrupting phenolic compounds in the water were degraded by laccase from Trametes sp. followed by activated sludge treatment. The effect of temperature on the degradation of phenolic compounds and the production of organic compounds were investigated using endocrine-disrupting chemicals such as bisphenol A, 2.4-dichlorophenol, and diethyl phthalate. Bisphenol A and 2.4-dichlorophenol disappeared completely after the laccase treatment, but no disappearance of diethyl phthalate was observed. The Michaelis-Menten type equation was proposed to represent the degradation rate of bisphenol A by the lacasse under various temperatures. After the laccase treatment of endocrine-disrupting chemicals, the activated sludge treatment was attempted and it could convert about 85 and 75% of organic compounds produced from bisphenol A and 2.4-dichlorophenol into H$_2$O and CO$_2$, respectively.

• Journal of Korean Society of Forest Science
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• v.85 no.3
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• pp.372-380
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• 1996

This study was carried out to study the resistant substances to pine needle gall midge and seasonal variation of phenolic compounds in pine needles among susceptible and resistant species to pine needle gall midge. Free and water soluble phenolic compounds contained in pine needles showed seasonal variations among pine species. But, catechol, vanillic acid and syringic acid including phenolic compounds showed no variation between pine species, even the amount of those component varied by the seasons. Salicylic acid in pine needles showed 140ppm in Pinus virginiana, 35ppm in Pinus thunbergii and 72ppm in hybrid pine, Pinus thunbergii${\times}$P. virginiana, but traces in Pinus densiflora on May and June, hatching season in larvae of pine needle gall midge. There was high level of salicylic acid in resistant species to pine needle gall midge but traces in susceptible species. As our previous researches, the necrosis rate of larvae of pine needle gall midge showed high level on the solution of phenolic compounds extracted from needles of P. virginiana and salicylic acid, and there was no gall formation in P. virginiana, so that salicylic acid in pine needles seems to have relation with those results. Therefore, it is estimated that salicylic acid is resistant substance to pine needle gall midge.

• Korean Journal of Pharmacognosy
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• v.8 no.1
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• pp.23-29
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• 1977

The $^{13}C-chemical\;shifts$ of the phenolic coumarine derivatives, aesculetin, daphnetin and herniarin were studied on the basis of my previous report. All spectral data found in this report could be utilized to the structure elucidation of the unknown phenolic coumarine derivatives and other phenolic compounds. In addition, it is suggested that a long range coupling may occur in the following structure as represented by arrow.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.4
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• pp.253-260
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• 2000

The virulence(vir) genes in Ti plasmid at Agrobacterium tumefaciens are expressed by a phenolic compound synthesized at plant wound site. The vir genes inducing abilities of 8 phenolic compounds were tested using three wild type strains of A. tumefaciens. It was also investigated how the levels of vir gene expression among the strains tested could be related to the kinds of specific phenolic compounds. Five phenolic compounds like as 4-hydroxyacetophenone, phenol, catechol, resorcinol, and vanillin had exhibited a strong effect on the vir gene expression of A. tumefaciens MW102 whereas they did not be either non-functional or weakly inducible to the vir gene expression of other strains i.e. A. tumefaciens MW105 and MW108. Furthermore, the vir gene of A. tumefaciens MW102 was lowly expressed by acetosyringone that exposed an strong effect on the vir gene induction of other two strains. Thus, it appeared that the vir gene inducing abilities were differed by the kinds of phenolic compounds and Ti plasmids. In conclusion, we suppose that a change in vir gene inducing ability could be resulted from a difference of sensor protein expressed by vir A gene.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.489-498
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• 2008

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.205-213
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• 2011

The Folin-Ciocalteu (F-C) reagent has been extensively used for quantifying total phenolic contents in many different types of food materials. Since several different procedures of the assay methods using the F-C reagent have been applied, we investigated changes in reactivity of various phenolic compounds with the F-C reagent under three different assay conditions and factors affecting reactivity. Among 10 standard compounds tested, compounds with high hydroxyl density (number of -OH/molecular weight) showed a largely different response according to addition sequence of the F-C reagent or $Na_2CO_3$. Preincubation in $Na_2CO_3$ significantly reduced the reactivity of the phenolic compounds bearing galloyl moiety (e.g. gallic acid, tannic acid, and epigallocatechin-3-gallate) with the F-C reagent, while monophenol compounds including ferulic acid and sinapinic acid were more stable as compared to diphenols. There was little change in response to the F-C reagent of all phenolic compounds incubated in acidic pH; their reactivity except ferulic acid was reduced significantly when incubated in neutral or alkaline pH. Changes in reactivity of gallic acid incubated in $Na_2CO_3$ or neutral/alkaline pH conditions were the most prominent. $H_2O_2$ generated from phenolic compounds did not affect the reaction with the F-C reagents. The present results suggest that reactivity of different phenolic compounds with F-C reagent was affected considerably by different procedures of the assay, and the total phenolic contents could be fluctuated according to standard compounds and assay scheme.

• Journal of Microbiology and Biotechnology
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• v.29 no.11
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• pp.1760-1768
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• 2019

The use of lignocellulosic biomass such as rice straw can help subsidize the cost of producing value-added chemicals. However, inhibitory compounds, such as phenolics, produced during the pre-treatment of biomass, hamper the saccharification process. Laccase and electrochemical stimuli are both well known to reduce phenolic compounds. Therefore, in this study, we implemented a bioelectrochemical detoxification system (BEDS), a consolidated electrochemical and enzymatic process involving laccase, to enhance the detoxification of phenolics, and thus achieve a higher saccharification efficiency. Saccharification of pretreated rice straw using BEDS at 1.5 V showed 90% phenolic reduction (Ph_r), thereby resulting in a maximum saccharification yield of 85%. In addition, the specific power consumption when using BEDS (2.2 W/Kg Ph_r) was noted to be 24% lower than by the electrochemical process alone (2.89 W/kg Ph_r). To the best of our knowledge, this is the first study to implement BEDS for reduction of phenolic compounds in pretreated biomass.