• Archives of Pharmacal Research
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• v.26 no.11
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• pp.902-905
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• 2003

Five compounds of terpenoids and coumarins were isolated from the non-polar fraction of Artemisia apiacea by open column chromatography. Their structures were elucidated as $\alpha$-amyrin (1), $\beta$-amyrin (2), $\beta$-sitosterol (3), 5,6,7-trimethoxycoumarin (4) and 6-methoxy-7,8-methylenedioxycoumarin (5) by chemical and spectroscopic analysis. This is the first report of the isolation of $\alpha$-amyrin, $\beta$-amyrin, 5,6,7-trimethoxycoumarin and 6-methoxy-7,8-methylene-dioxycoumarin from this plant.

• Journal of Photoscience
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• v.9 no.1
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• pp.29-32
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• 2002

The solvent effect in a series of polar and non-polar solvents of varying dielectric constants and refractive indices has been investigated by studying electronic spectra (S$_1$band) of a series of exalite laser dyes at room temperature (25$\pm$1$\^{C}$). These data are used to determine the magnitude ($\mu$$\_$e/) and direction ($\theta$) of the electric dipole moments in the first electronically excited state. The results indicate that the observed band systems in these compounds may be attributed to ←$\pi$ transition.

• 한국정보디스플레이학회:학술대회논문집
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• 2007.08a
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• pp.200-202
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• 2007

Improvement of LC mixtures can be realized by the development of new molecules in combination with the identification of advanced mixture concepts. By new high-polar single materials rotational viscosity has recently been improved significantly. Now, a new LC mixture concept for IPS and FFS technology has been identified which additionally improves switching time by up to 10%. This advanced concept is based on a more efficient usage of high-polar materials and Super Low Viscous (SLV) compounds and simultaneous reduction of less efficient materials.

• Macromolecular Research
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• v.12 no.3
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• pp.258-262
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• 2004

We have developed facile and rapid polycondensation reactions of N-trimellitylimido-L-leucine diacid chloride 1 with eight different derivatives of hydantoin compounds 2a-h, in the presence of a small amount of a polar organic medium, such as Ο-cresol, by using a domestic microwave oven. The polycondensation reactions proceeded rapidly-they were complete within 7-9 min-to produce a series of novel optically active poly(amide-imide)s (3a-h) in high yield with inherent viscosities of 0.33-0.51 dL/g. We characterized the resulting poly(amide-imide)s by elemental analysis, thermal gravimetric analysis (DSC, TGA, and DTG), and FTIR spectroscopy, and by measuring their viscosities, specific rotations, and solubilities. All of the polymers were soluble at room temperature in polar solvents such as N ,N-dimethylacetamide, N,N-dimethylformamide, dimethylsulfoxide, tetrahydrofuran, and N-methyl-2-pyrrolidone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.406-412
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• 1998

Such extraction conditions as the kinds of solvent, extracting temperature, extracting time, ratio of material to solvent and particle size of material, were studied to maximize the extraction of oleoresin from chipi. Larger amount of soluble solids were extracted from seeds with nonpolar solvents (hexane, pentane, ether) for extraction, because the seeds contained large amount of crude fats and monoterpene(limonene) volatile compounds. Larger amount of soluble solids were extracted from peel with polar solvents(methanol, ethanol) of extraction because of large amount of water soluble colors, sugars and oxygenated terpene bolatile compounds in the peel. The application of the solvents in intermediate polarity (dichloromethane, acetone) resulted in more effective extraction of soluble solid and volatile compounds. Expecially, dichloromethane was an excellent solvent in extraction of volatile compounds. In the concern of volatile compound recovery yield, the optimum extraction conditions, such as temperature, time, mixing ratio of material to dichloromethane and mean particle size, were $25^{\circ}C$, 10min, 1:10(w/v), 355~250${\mu}{\textrm}{m}$ for chopi peels and 3$0^{\circ}C$, 10min, 1:8(w/v), 355~250${\mu}{\textrm}{m}$ for chopi seeds, respectively.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.162-162
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• 1998

Various natural compounds act as antioxidants in protection against lipid peroxidation. Lipid peroxidation yields a variety of decomposition products which have been implicated in not only decreasing the nutritional value of food, but also in developing an off-flavor and toxic substances. As a source of safer and more effective natural antioxidants of natural origin have been widely investigated. Some Indonesian plants have evaluated for their antioxidative activity, and suggested the possible existence of various antioxygenic compounds in them. We attempted to study such antioxygenic compounds with simple method evaluation. As we are interested in the natural product compounds, we examined of several sample such as edible sea-weeds, and some edible fruits. Sea-weed, Eisenia bicyclis, one of the edible brown algae, exhibited the activity. As a traditional food additive consumed by Indonesian, Garcinia parvifolia is used as taste supplement in region West Sumatra, have been studied. Our current studies on the semi-polar fractions shows the activity by the thiocyanate method test. Another sample, Garcinia mangostana, a famous fruit with sweet taste, the part kernel have also evaluated. The acidic fraction of the extract showed antioxidative activity. Some other active components were found in the neutral and BuOH fractions.

• Korean Journal of Medicinal Crop Science
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• v.24 no.6
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• pp.437-443
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• 2016

Background: Previous phytochemical studies of whole Vernonia cinerea L. plants have identified sesquiterpene lactones, sterols, and triterpenes, which possess anticancer, antifeedant, and antimalarial activities. However, there are no reports of other types of bioactive metabolites. Therefore, the present study aimed to identify phenolic compounds with anti-inflammatory activity in the aerial parts of the plant. Methods and Results: Compounds were isolated from the aerial parts of V. cinerea using a silica and C-18 gel columns and semi-preparative HPLC instrument, and the structures of the compounds were determined using one- and two- dimension nuclear magnetic resonance spectroscopy and mass spectroscopy. The chloroform soluble extracts and isolated compounds were evaluated for their anti-inflammatory potential based on their ability to inhibit nitric oxide production and $TNF-{\alpha}$ induced $NF-{\kappa}B$ activity. Conclusions: Phytochemical study of the aerial parts of V. cinerea led to the isolation of six phenolic compounds. Compound 1 was a major metabolite, and to the best of our knowledge, compounds 2 - 6 were isolated from V.cinerea for the first time. Among the isolates, compounds 1 and 3 exhibited $TNF-{\alpha}$-induced $NF-{\kappa}B$ activity with $IC_{50}$ values of 7.5 and 11.5 M, respectively, and the inhibitory activity of phenyl propanoid compound 3 on $TNF-{\alpha}$-induced $NF-{\kappa}B$ was evaluated for the first time.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.723-730
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• 2011

Soybean oil used to fry French fries, chicken nuggets, and donuts was exposed to high temperature at $180^{\circ}C$ for 72 h. The effects of frying foods on the thermooxidative stability of soybean oil were evaluated by determining the contents of free fatty acids, peroxides, total polar compounds, and conjugated dienoic acids, and by analyzing dielectric constant, refractive index, iodine value, smoke point, and fatty acid composition. The contents of free fatty acids, total polar compounds, conjugated dienoic acids, dielectric constant, and refractive index increased, whereas iodine value, smoke point, and U/S ratio of fatty acids composition decreased with frying time. All samples of frying oils after 72 h presented free fatty acid contents of below 2.0% and total polar compounds of below 25%, which were within the legal limits. However, peroxide values of frying oils were not directly correlated with frying time. The type of fried food affected the thermooxidative stability of the frying oils, with chicken nuggets being more stable in thermooxidation than French fries and donust. Among physiochemical indicators of frying oil quality, a rapid method including dielectric constant and refractive index can be used in quantity food production.

• Applied Chemistry for Engineering
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• v.8 no.3
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• pp.510-516
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• 1997

O/W emulsions were prepared by adding water to the solution containing amphiphilic resin and the mixed emulsifier of cetyl alcohol polyoxyethylene(20) sorbitan monooleate. Phase behavoir of these emulsions was studied at various HLB(Hydrophilic Lipophilic Balance) values and temperatures. The polar oil emulsion containing the amphiphilic resin showed improved phase stability at various temperatures. Model compounds which contain one of the functional groups in the amphiphilic resin were used in the polar oil phase in order to study the effect of interaction between the functional group and the emulsifier on the phase stability of emulsion. These model compound emulsions showed the phase stability order of poly(acrylic acid)

• Applied Chemistry for Engineering
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• v.26 no.3
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• pp.280-286
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• 2015

Two series of unsymmetric dimesogenic compounds containing a butylene or pentamethylene group as the flexible spacer were synthesized and their thermal and mesomorphic properties were studied. Mesogenic groups of the synthesized compounds consisted of a cholesteryl and an azobenzene group with lateral substituent. Chemical structures and mesomorphic properties of the synthesized compounds were investigated by FT-IR, $^1H$-NMR, differential scanning calorimeter (DSC), and polarizing optical microscope (POM). All synthesized compounds, apart from $D5-OCH_3$, showed enantiotropic liquid crystal phases. Compounds having an even number of carbon atoms in the flexible spacer exhibited wide mesophase temperature ranges and high isotropic transition temperatures. Regarding the effect of lateral substituents, compounds with bulky substituents exhibited decreased mesophase temperature ranges and isotropic transition temperatures, while those with polar substituents showed the increased thermal stability of the smectic phase.