• KSBB Journal
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• v.25 no.2
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• pp.173-178
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• 2010

Antifungal effect of Ginkgo biloba leaves extracts conducted for Pityrosporum ovale. Antifungal effect verified by diffusion test, optical density test and colony counting test under various concentration. Extract of ginkgo biloba leaves performed with 40% ethanol and 60% water solution at $60^{\circ}C$ and major components analyzed by HPLC. The concentrated extract have bilobalide and ginkgolide A and ginkgolide B and their concentration were 153.0 mg/L, 8403.5 mg/L and 2723.0 mg/L respectively. Ginkgo biloba leaves extracts gave 99.1% of antifungal effect for Pityrosporum ovale examined by colony counting method.

• Journal of Ecology and Environment
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• v.29 no.4
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• pp.381-387
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• 2006

We analyzed the total yields and composition of essential oils in leaf extracts of Nepeta cataria by Gas Chromatography Mass Spectrometry (GC-MS). Thirty-six compounds representing 97.0% of total oil were detected. The major constituents of essential oils in Nepeta cataria were nepetalactone (90.9%), unidentified compound (Retention time 17.35; 1.82%), 1,8-cineol (1.49%), ${\beta}-caryophyllene$ (1.12%), and ${\beta}-pinene$ (1.078%). The volatile compounds in leaf extracts of N. cataria concentrated to nepetalactone ($88.83{\sim}93.33%$) remarkably. In the essential oil of N. cataria cis,trans-nepetalactone ($30.2{\sim}37.8%$) and cis,cis-nepetalactone ($31.5{\sim}37.0%$) were found as the main constituents. The effects of essential oil of N. cataria on the growth of six microorganisms (Bacillus cereus, B. subtilis, B. amyloliquefaciens, Escherichia coli, Staphylococcus aureus subsp. aureus, and Pseudomonas aeruginosa) were investigated. The essential oil of N. cataria had strong inhibitory effect on the growth of three fungal species (Bacillus cereus, B. subtilis, and B. amyloliquefaciens). The essential oil from N. cataria was found to have a low antimicrobial activity against Staphylococcus aureus subsp. aureus, while no activity were found against Escherichia coli and Pseudomonas aeruginosa. Results indicate the significant antimicrobial effect, which may be depended on the yield of nepetalactone.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.820-827
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• 2012

This study was performed to evaluate the effect of yam (Diocorea japonica) extract by methanol on sausage quality during cold storage. Yam extracts were prepared by 70% methanol and concentrated using rotary evaporation. The total phenol contents of the extracts were 123.03 mg/g. 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and super oxide dismutase (SOD) activity of the extracts were increased with dose dependently. Nitrite scavenging activity was also increased with the increase of concentration of yam extracts; in particular, 70 ${\mu}g/mL$ of the extracts showed 57.12% of nitrite scavenging activity. Sausages containing yam extracts showed lower pH than that of the control. In color, the lightness ($L^*$) of sausages with 1.0% of the yam extracts was lower than that of the control. Redness and yellowness of the sausages with 1.0% of the yam extracts were higher than those of the control. Thiobarbituric acid reactive substances (TBARS) value of the sausage with 1.0% of the extracts was lower than those of the control on days 9 and 12. However, the hardness of the sausage was increased with an increase in yam extracts. From these results, the yam extracts showed high antioxidant activity; moreover, it also retards the lipid oxidation of the sausages during cold storage. The yam extracts could be used as additives to prevent lipid oxidation of the sausage. Further study should be conducted in order to identify the optimum concentration of the extracts in meat products.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.939-946
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• 2010

The purpose of this study was to enhance the quality of gochujang sauces containing Salicornia herbacea L. extracts at concentrations of 0%(C), 1%(RS-1), 2%(RS-2), and 3%(RS-3). Free sugars detected in gochujang sauce were sucrose, glucose, maltose, and fructose. pH level was not significantly different among the samples. As the contents of S. herbacea L. extracts increased, the salinity decreased. The colors of the gochujang sauce as indicated by -L, $a^{\ast\ast\ast}$, and $b^{\ast}$ values decreased as contents of gochujang sauce S. herbacea L. extracts increased. Most of the mineral contents of gochujang sauce containing S. herbacea L. extracts were higher than that of control. Overall acceptabilities of the S. herbacea L. extracts-added groups were in the order of 2%, 3%, 0%, and 1%. The 2% (RS-2) S. herbacea L. extract-added group was highly rated in general charateristics, making it the most desirable for making S. herbacea L. extract-added gochujang sauce.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.918-933
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• 2019

Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2-picrylhytdrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.

• Analytical Science and Technology
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• v.16 no.1
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• pp.70-77
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• 2003

The optimum conditions for the residue analysis of hydroxyanilide fungicide fenhexamid on cucumber, strawberry and grape were investigated by gas chromatography equipped with electron capture detector (GC-ECD) and the residual amount was determined by sprayed days before harvest. Each samples were extracted with acetone, filtered and concentrated to 50 mL. The concentrated extracts were transferred to dichloromethane and then thoroughly concentrated. The concentrated phase was loaded on the filtration column stuffed with silica gel and purified with acetone:hexane (5:95, 15:85, v/v) mixed solvent. The regression equation and linearity of the standard calibration curves between 0.05~2.00 ng were as follows : cucumber; Y=312.40X+10.26, $R^2=0.9996$, strawberry; Y=313.33X+5.54, $R^2=0.9998$, grape; Y=253.27X-2.23, $R^2=0.9994$. From the standard additional experiments with 0.10 mg/L and 0.40 mg/L, the average recoveries of cucumber, strawberry and grape were 94.8%, 88.1% and 93.7%, respectively and the detection limits were all the same as 0.01 mg/L. Residual amounts in crops were ranged from 0.01 to 0.58 mg/L.

• Fashion & Textile Research Journal
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• v.2 no.2
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• pp.113-117
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• 2000

The extracts drawn out from Sophora japonica by methanol was concentrated. Using this concentrate the silk was dyed, 400% conc. of dyeing material, $80^{\circ}C$ temperature of dyeing, 30 min time of dyeing. The K/S value of silk fabric was the most efficient for the simmordanting method. On the other hand, the amount of absorbed mordant the Cu-mordant was largest mordants. The surface colors on the dyed fabric depended heavily upon mordants or mordanting methods. For all cases, the value of the dyed fabric was dark. for the mordanting, color difference was distinct when using the Fe-mordant. Lightfastness of the color fastness was best in Cu-mordant. The Fe-, Cu- mordant showed the greatest antimicrobial activity.

• Archives of Pharmacal Research
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• v.29 no.3
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• pp.191-194
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• 2006

Twigs from llex macropoda were extracted with MeOH, and the concentrated extracts were partitioned with $CH_2Cl_2$, EtOAc, n-BuOH, and $H_2O$. Repeated column chromatography of the $CH_2Cl_2$ fraction ultimately resulted in the isolation of two compounds, via activity-guided fractionation, using ACAT inhibitory activity measurements. According to the physico-chemical data, the chemical structures of these isolated compounds were identified as lupeol (1) and betulin (2). Compounds 1 and 2 were shown to inhibit the activity of hACAT-1 and hACAT-2 in a dose-dependent manner, and compounds 1 and 2 inhibited hACAT-1 with $IC_{50}$ values of 48 and $83{\mu}M$, respectively.

• Journal of the Korean Wood Science and Technology
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• v.43 no.5
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• pp.558-565
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• 2015

Katsura tree (Cercidiphyllum japonicum Sieb. Et Zucc) leaves were collected, air-dried and extracted with 70% aqueous acetone, then concentrated and sequentially fractionated using n-hexane, methylene chloride ($CH_2Cl_2$), ethylacetate (EtOAc), and $H_2O$. The EtOAc fraction was chromatographed on a Sephadex LH-20 column with various aqueous MeOH eluting solvents and finally treated with acetone-$H_2O$ (7:3, v/v) to isolate a gallotannin. According to the NMR analysis, including HSQC and HMBC, and with the comparison of authentic literature data, the isolate was elucidated as 6-m-digalloyl-1,2,3,4-tetra-O-galloyl ${\beta}$-D-(+)-glucose, one of hydrolyzable tannins and one of gallotannins. The compound was only gallotannin which was firstly isolated from the extracts of Katsura tree leaves, and has not been reported before in domestic tree sources.

• Journal of the Korean Wood Science and Technology
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• v.37 no.2
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• pp.164-170
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• 2009

The bark of Acer barbinerve was extracted with 70% aqueous acetone and the organic extracts were concentrated to small volume using rotary evaporator and then fractionated successively with n-hexane, dichloromethane, ethyl acetate and water. The chromatographic separation of ethyl acetate soluble fraction led to the isolation of five phenolic compounds. By means of spectroscopic method, the structures of these compounds were identified to methyl gallate (1), methyl gallate-4-O-${\beta}$-D-glucose (2), (+)-catechin (3), (-)-epicatechin (4) and (-)-epicatechin-3-O-gallate (5). These compounds (1-5) have not been reported in this plant yet.