• Korean Journal of Environmental Agriculture
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• v.36 no.2
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• pp.87-96
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• 2017

BACKGROUND: The objective of this study was to identify and compare the main phenolic compounds (anthocyanins, flavonoids, phenolic acids) in blueberry and black raspberry cultivated in Korea using ultra-performance liquid chromatography diode array detection-quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS). METHODS AND RESULTS: Twenty-nine flavonoids were identified by comparison of ultraviolet and mass spectra with data in a chemical library and published data. Blueberry contained flavonols including kaempferol, quercetin, isorhamnetin, myricetin, and syringetin aglycones. Isorhamnetin 3-O-robinobioside, kaempferol 3-O-(6"-O-acetyl)glucoside, quercetin, quercetin 3-O-arabinofuranoside (avicularin), quercetin 3-O-(6''-O-malonyl) glucoside, and quercetin 3-O-robinobioside were detected for the first time in blueberry. The flavonoids in raspberry consisted of quercetin aglycone and its glycosides. The mean total flavonoid content in blueberry [143.0 mg/100 g dry weight (DW)] was 1.5-times that in raspberry (95.4 mg/100 g DW). The most abundant flavonoid in blueberry was quercetin 3-O-galactoside (hyperoside, up to 76.1 mg/100 g DW) and that in raspberry was quercetin 3-O-glucuronide (miquelianin, up to 55.5 mg/100 g DW). Miquelianin was not detected in blueberry. CONCLUSION: Flavonol glycosides were the main flavonoids in blueberry and black raspberry cultivated in Korea. The composition and contents of flavonoids differed between blueberry and black raspberry, and may be affected by the cultivar and cultivation conditions.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.305-317
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• 2020

This study investigated that change of the nutrients (including fatty acids, amino acids, and minerals) and total phenolic (TP), total flavonoid (TF), and isoflavone contents and antioxidant activities during the storage of soybean leaves containing high isoflavone contents at 5, 25, and 55 ℃ for 180 days. The contents of free amino acids were increased from 1313.81 mg/100 g at 0 day to 1776.15, 1693.93 and 1551.18 mg/100 g at 5, 25, and 55 ℃ storage for 180 days, respectively, but the values of fatty acids were little unchanged. The contents of minerals were detected from 51.65 mg/100 g (0 day) to 49.93 (5 ℃), 50.20 (25 ℃), and 61.21 (55 ℃) mg/100 g at 180 days, respectively. The levels of total isoflavones did not change during the storage periods. In case of storage at 55 ℃, the contents of glycosides (1347.78→2195.13 ㎍/g) and aglycones (342.79→480.61 ㎍/g) increased during storage, while the levels of malonylglycosides (2209.22→1289.48 ㎍/g) decreased. Also, the TP and TF contents were slightly increased from 9.31 and 8.61 mg/g at 0 day to 9.97 and 9.3 mg/g at 180 days, corresponding to the radical scavenging activities of 2,2-diphenyl-1-picrydrazyl, 2,4,6-azino-bis (3-ethylbenzthiazoline-6-sulphnoic acid), and hydroxyl increased from 30.91, 55.98 and 23.27% from 37.10, 62.54, and 30.95%, respectively.

• Journal of Naturopathy
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• v.10 no.2
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• pp.108-113
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• 2021

Background: Results on the action of antioxidants in extracts of Equisetum hyemale stems and roots have already been reported, but the antioxidant properties have not been analyzed. Purpose: This study was to determine the molecular structure of antioxidants in substances extracted from E. hyemale stems and roots. Methods: Component analysis was analyzed by HPLC and LC-MS after extraction with hot water and ethyl alcohol. Results: The HPLC chromatogram of stem and root extracts showed four significant peaks at a wavelength of 205 nm. Peak 1 at 280 nm is a typical simple phenolic type, and both peaks 2-4 near 280 nm and 370 nm are typical flavonoid glycosides. As for the antioxidant level of the extract by HPLC analysis, the sum of the peaks at 740 nm was the highest at 3,669 mAU in the 100% ethanol extract, 3,096 mAU in the 70% ethanol extract, and 2,868 mAU in the hot water extract. As a result of LC-MS analysis of the antioxidant extract, kaempferol-3-sophoroside-7-glucoside with a molecular weight of 772 da at peak 3, and kaempferol-3-sophoroside-8-glucoside with a molecular weight of 788 and 772 at peak 4 was identified. Conclusions: The above results show that two types of antioxidants were identified in the antioxidant extract of E. hyemale exrtracts. Therefore, the potential as a raw material for functional cosmetics has increased.

• Food Science and Preservation
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• v.30 no.6
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• pp.1012-1028
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• 2023

The findings of this study confirmed the alteration of β-glucosidase activity, nutritional constituents, isoflavones, antioxidant activities, and digestive enzyme inhibition activities in soybeans during solid-state fermentation times with mycelia of Tricholoma matsutake. After nine days, the highest activity level was observed for β-glucosidase (3.90 to 38.89 unit/g) and aglycones (163.03 to 1,074.28 ㎍/g). The sum of isoflavones showed a significant decrease (3,489.41 to 1,325.66 ㎍/g) along with glycosides (2,753.87 to 212.43 ㎍/g) for fermentation, while fatty acids showed a slight increase and amino acids showed a marked increase. Total phenolic and flavonoid contents showed a corresponding increase according to fermentation times (5.58 to 15.09 GAE mg/g; 0.36 to 1.58 RE mg/g). Antioxidant and enzyme inhibition activities also increased; in particular, the highest level of scavenging activities was observed for ABTS (up 60.13 to 82.08%), followed by DPPH (up 63.92% to 71.98%) and hydroxyl (up 36.01 to 52.02%) radicals. Of particular interest, α-glucosidase (6.69 to 83.49%) and pancreatic lipase inhibition (1.22 to 77.43%) showed a marked increase. These results demonstrated that fermentation of soybeans with the mycelia of T. matsutake enhanced the nutritional and functional constituents, and the biological activities of soybeans. Thus, this fermentation technology can be used to produce a novel functional materials from soybeans.