• Food Science and Biotechnology
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• 제16권1호
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• pp.90-98
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• 2007

The antioxidant activities of water ($H_2O$) and ethanol (EtOH) extracts from hamcho (Salicornia herbacea L.) juice and cake prepared by enzymatic treatments were evaluated by in vitro assays against DPPH, superoxide, and hydroxyl radicals. Among the $H_2O$ and EtOH extracts from five different carbohydrases treated, the EtOH extract from viscozyme-treated hamcho cake had higher yield and phenolic content, and exhibited the strongest radical scavenging activity against DPPH ($IC_{50}=186.91\;{\mu}g/mL$), superoxide ($IC_{50}=87.54\;{\mu}g/mL$), and hydroxyl radicals ($IC_{50}=367.07\;{\mu}g/mL$). Antioxidant assay-guided fractionation and purification of the EtOH extract led to isolation and identification of five phenolic compounds, procatechuic, ferulic and caffeic acids, quercetin, and isorhamnetin. Most of these phenolic compounds exhibited considerable DPPH, superoxide, and hydroxyl radical scavenging activities, and in particular, caffeic and ferulic acids had stronger superoxide and hydroxyl radical scavenging activities than the well-known antioxidant radical scavenger, (+)-catechin (p<0.05). Quercetin and isorhamnetin were the primary compounds responsible for the strong antioxidant activity in the EtOH extract of the viscozyme-treated hamcho cake. Meanwhile, these five phenolic compounds were detected in the EtOH extract of the viscozyme-treated hamcho cake at the following levels (dry base of hamcho); procatechuic acid (1.54 mg%), caffeic acid (6.87 mg%), ferulic acid (8.45 mg%), quercetin (12.63 mg%), and isorhamnetin (6.65 mg%). However, three of these phenolic compounds (procatechuic, caffeic acid, and ferulic acids) were detectable in the $H_2O$ extract of viscozyme-treated hamcho juice. These results suggest that the EtOH extract of viscozyme-treated hamcho cake may be a potential source of natural antioxidants.

• Archives of Pharmacal Research
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• 제4권1호
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• pp.53-58
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• 1981

The effective components of Korean ginseng showing the lipid-peroxide depressing activity were isolated. From the ether-soluble acidic fraction of fresh ginseng three phenolic acids were obtained. Salicylic acid and vanilic acid exhibited the potent antioxidant activity, where p-hydroxycinnamic acid did not.

• Archives of Pharmacal Research
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• 제6권1호
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• pp.75-77
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• 1983

Two phenolic acids were isolated from the hydrolyzed butanol fraction of Aralia continenetalis K. in crystalline form. They were identified by chemical tests and by analysis of spectra of UV, IR and NMR as ferulic acid and caffeic acid.

• Natural Product Sciences
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• 제13권1호
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• pp.11-16
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• 2007

Alcoholic extract of Spathodea campanulata P. aerial parts, and two of the isolated fractions from celite column showed strong antioxidant activity (92, 94 & 89% RSA, Radical Scavenging Activity). Phytochemical investigation of chloroform/EtOAc faction of this column led to the isolation of phenolic acids, caffiec acid (1), and ferulic acid (2), fraction EtOAc/MeOH on further fractionation afforded 3 Flavonoids, kampferol 3-O-glucoside (3), quercetin 3-methyl ether (4) and 8-methoxy kampferol 3-O-glucoside (5). The isolated constituents were identified by co chromatography with authentic samples, TLC, PC., UV, MS and $^1H-NMR$. Also the lipoidal matter of the plant was studied. The unsaponifiable matter was found to be mixture of hydrocarbons from $(C_{14}-C_{28})$, cholesterol, campasterol, stigmasterol, and ${\alpha}-amyrin$. Fatty acid methyl esters were found to contain 12 fatty acids. The fatty acids containing $C_{18}$ farmed ca.65% of the total mixture.

• 한국식품과학회지
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• 제37권1호
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• pp.73-77
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• 2005

검정콩에 함유되어 있는 성분들 중 주요 항산화 원인물질을 구명학기 위하여 청자콩의 isoflavone, 토코페롤, phenolic acids 및 안토시아닌의 함량을 측정하였다. 그 결과 genistein이 43.86mg%, daidzein이 31.73mg% 함유되어 있었으며, 토코페롤 함량은 ${\alpha}$-토코페롤이 1.99mg%, ${\beta}$-토코페롤 0.47mg%, ${\gamma}$-토코페롤 10.68mg%, ${\dalta}$-토코페롤 3.95mg%이 함유되어 있었다. 11종류의 phenolic acids에서는 benzoic(126.70mg%)>p-coumaric(67.68)>salicylic(59.40)>gentisic(43.19)>ferulic(16.57)>syringic(15.04)>chlorogenic(8.00)>caffeic(4.53)>vanillic(2.82)>p-OH benzoic(2.47)>trans-cinnamic acid(1.00)의 순으로 함유되어 있었으며, 검정콩 종피에 함유되어 있는 안토시아닌을 측정한 결과 delphinidin 3-glucoside가 1.42, cyanidin 3-glucoside 5.77 및 petunidin 3-glucoside가 0.30mg/g이었다. 검정콩에 함유되어 있는 항산화 물질들 (안토시아닌, isoflavone, phenolic acids 및 토코페롤)을 검정콩에 들어있는 함량과 비례하도록 조제하여 TEAC법으로 항산화 효과를 측정한 결과, genistein, gentisic acid, ${\gamma}$-토코페롤, 안토시아닌의 항산화 효과가 높은 것으로 나타났다. 네 종류의 항산화 물질들의 시너지 효과를 분석한 결과, 이들은 서로 시너지 효과가 있는 것으로 나타났으며 특히 안토시아닌을 혼합할 때 시너지 효과가 가장 높게 나타나 검정콩의 항산화 효과에 안토시아닌이 크게 관여하고 있음을 알 수 있었다.

• Journal of Ginseng Research
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• 제20권3호
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• pp.284-290
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• 1996

To Identify phenolic components known to exist in Korean ginseng (Panax ginseng C.A. Meyer) by GC/MS, three derivatization methods were employed for their analyses. First, phenolic components in ether soluble acidic fraction prepared from Korean red ginseng powder were taimethylsilylated. Secondly, phenolic acids in the same fraction were esterified with diazomethane followed by trlmethylsilylation. Thirdly, acidic components in ginseng powder were extracted and esterified concurrently by methanolic sulfuric acid, followed by fractionation of phenolic components with Silica Sep-Paka and trimethylsilylatlon. All phenolic components found in ginseng except gen tisic acid were identified by retention times and mass spectrums of standards. Besides, 5 phenolic components including salicyl alcohol and 1-H-indole-2-carboxylic acid were first identified from Korea an red ginseng by GC/MS.

• The Korean Journal of Ecology
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• 제24권1호
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• pp.67-73
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• 2001

돼지풀의 수용추출액에 함유된 화학물질중 benzoic acids와 phenolic compounds가 주를 이루었고 일부 non-acids 화학물질도 검출되었다. 또한 수용추출액에 함유된 화학물질은 부위에 따라 차이를 나타내었으며, 잎에서 60종류, 뿌리에서도 53종류의 물질이 검출되었다. 총 함량은 잎이 0.48 mg/g.f,w, 뿌리가 0.37 mg/g.f,w이었다. 수용추출액은 수용체식물 종자발아와 유식물 생장에 뚜렷한 억제효과를 나타내었고, 식물 종에 따라 큰 차이를 보였다. 추출액의 농도가 증가됨에 따라 억제효과도 증가하였다. 발아와 유식물 생장에 억제효과가 높은 식물은 고추, 상치, 쇠무릎 등이었고, 배추와 무는 비교적 낮은 억제 효과를 보였다. 종자발아 및 유식물 생장 실험 모두에서 잎 수용추출액의 억제효과가 뿌리보다 높게 조사되었다.

• 한국식품저장유통학회지
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• 제24권1호
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• pp.134-144
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• 2017

본 연구는 여주 분말 첨가 된장의 발효 중 이화학적 특성, phytochemical 화합물(isoflavones과 phenolic acids) 및 생리활성 활성 변화를 측정하였다. 된장 발효 중 pH는 6.41-5.83에서 5.81-5.24로 감소하였고, 반면에 산도는 0.42-0.65%에서 1.28-1.48%로 증가하였다. 고초균과 효모 생균수, 염도 및 총 아미노산 함량은 발효 종기(60 일)에 증가하였다. 특히, 발효 후 10% 여주 분말 첨가 된장은 가바(GABA, 129.87 mg/100 g) 함량이 다른 된장 시료들과 비교하여 가장 함량이 높았다. 발효 후 된장은 발효 전 된장 시료보다 생리활성이 높았다. 발효 후 phytochemicals 화합물 중 isoflavone-aglycones과 phenolic acids는 증가하였고, 반면에 isoflavone-glycosides는 감소하였다. 게다가, 발효 후에 총 phenolics, isoflavone-aglycones과 phenolic acids 함량은 급격히 증가하였고, 이에 따라 항산화 활성과 ${\alpha}$-glucosidase 저해활성이 증가하였다. 이들 결과로부터 여주 분말 첨가로 항산화와 항당뇨 활성이 개선된 새로운 타입의 된장 제조가 가능할 것으로 판단되었다.

• Journal of the Korean Wood Science and Technology
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• 제32권2호
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• pp.58-64
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• 2004

임산바이오매스 자원 이용의 일환으로 율추(栗皺) 열수추출물의 디에틸에테르 가용부의 HPLC 분석결과, 표준물질과의 retention time이 일치한 것을 RI detector로 얻어진 각 피크의 스펙트럼을 표준물질과 비교하고, 순도를 확인하는 방법으로 피크의 동정을 실시하였다. 피크의 동정 결과, phenolic acids와 aldehyde류로는 gallic acid, 3,5-dihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 그리고 protocatechualdehyde이었으며, flavonoids는 catechin과 epicatechin으로 모두 6종이 확인되었다.

• Journal of Plant Biology
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• 제30권1호
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• pp.11-20
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• 1987

Phenolic compounds, p-coumaric and p-hydroxybenzoic acids, known as inhibitors for development and growth of many pioneer species on early stage of succession were used for the test fo susceptibility in various herbs collected from abandoned agricultural fields in the vicinity of Amherst(U. S. A.). The percent inhibition was generally greater for p-coumaric acid than for p-hydroxybenzoic acid. Concentrations of 5$\times$10-5 and 5$\times$10-4M generally had no significant effects, but at 5$\times$10-3M was inhibitory to germination and growth of tested species. And the percent inhibition caused by the two phenolics was correlated (r=.843, p<.01). Also the indices of resistance for germination and elongation were significant (r=.695, p<.01) in this study. While Cirsium and Lepidium invading species of early stage of succession were sharply susceptible for toxic activity by phenolic acids.