• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.132-139
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• 2016

The purpose of this study was to investigate the contents of antioxidant compounds and antioxidant activities in teas. A total of 99 teas were tested for their antioxidant activities based on their ability to scavenge DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical. Antioxidant activity was expressed as mg of ascorbic acid equivalents per 100 g tea sample (L-ascorbic acid equivalent antioxidant capacity, AEAC) and was expressed as mg per 1 serving size (free radical scavenging activity, $FSC_{50}$). The total polyphenol contents of the extracts was quantified using the Folin-Ciocalteu method and the total flavonoid contents of the extracts was determined using a modied method of Davis. Vitamin C was analyzed by HPLC method. According to the AEAC value, mate tea, green tea, black tea, oriental raisin tea, chamomile tea and burdock tea showed relatively high antioxidant activities. Polyphenolic compounds were the major naturally occurring antioxidant compounds found in teas and the high concentrations of total polyphenol compounds were observed in black tea, green tea and mate tea. The high concentrations of total flavonoid compounds were observed in mate tea, black tea and yam tea and the amount of vitamin C contents were found to be high in citron tea and green tea. As a result, steeping tea was much higher in antioxidant activity than either powdered tea or liquefied tea. According to the study, a high correlation was demonstrated between the total polyphenol contents and antioxidant activities in teas (r = 0.846) and correlations between the total flavonoid contents and antioxidant activities was statistically significant in teas (r = 0.625). It was found that also the proportional relationship established among the total polyphenol content and antioxidant activities. That is, antioxidant activity of teas has been confirmed to have been caused by the total polyphenol.

• Applied Biological Chemistry
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• v.48 no.4
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• pp.418-420
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• 2005

In order to search for biologically active compounds from edible plant sources, the aerial parts of Sajabalssuk (Artemisia herba) were extracted with 80% aqueous MeOH, and the concentrated extract was partitioned with EtOAc, n-BuOH and $H_2O$, successively. From the EtOAc fraction, four compounds were isolated through the repeated silica gel and ODS column chromatographies. From the results of physico-chemical data including NMR, MS and IR, the chemical structures of the compounds were determined as eupatilin (1), jaceosidin (2), apigenin (3) and eupafolin (4). Among them, compounds 3 and 4 were isolated for the first time from Sajabalssuk (Artemisia herba).

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.196-201
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• 1993

In order to investigate some chemical components, higher alcohols, ethyl acetate and volatile compounds of Vitis vinifera red wines were analyzed by HPLC, GC and GC-MS. During the process of ripening for the content of wine and acids were much changed, particurally the content of tartaric acid was decreased largely. Content of total phenolics and phenol flavonoid in wines which manufactured with Malbec varieties as 470mg/L and 245mg/L respectively, was higher than those in Cabernet sauvignon (310mg/L, 135mg/L) and Cabernet franc (425mg/L, 125mg/L) wines, and nonflavonoid was higher in Cabernet franc wine(300mg/L) than in others. Content of acetaldehyde was higher in Malbec wine (33mg/L) than in Cabernet sauvignon (26mg/L) and Cabernet franc (28mg/L) wines. Amount of methyl alcohol, propanol and isoamyl alcohol were higher in Cabernet sauvignon wine than in others, and isobutanol was more in Malbec wine(64mg/L), ethyl acetate was more in Cabernet franc wine as 35mg/L than in Malbec(28mg/L) and in Cabernet sauvignon (23mg/L) wines. Volatile compounds were isolated about 87~91 varieties from concentrates of three red wines by GC, and thirty-five compounds including terpine-4-ol were identified by GC-MS.

• Animal cells and systems
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• v.7 no.4
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• pp.327-330
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• 2003

We analyzed and compared profiles of flavonols extracted from leaves and exocarps of the grape Kyoho by TLC, HPLC and UV spectrophotometry. In the exocarps, quercetin 3-O-glucoside was the main compound while isorhamnetin 3-O-glycoside (I) was present in minor amounts. In leaves, on the other hand, quercetin 3-O-glucoside and quercetin 3-O-glucoside-7-O-glucronide were the major compounds while isorhamnetin 3-O-glycoside (II) and kaempferol 3, 7-O-diglycoside were present in minor amounts.

• YAKHAK HOEJI
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• v.36 no.6
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• pp.556-562
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• 1992

Sevral flavonoids were isolated from the ethanol extract of Carthami flos which has been used in treatment of uterin congestion and also as analgesic and antiinflammatory. They were elucidated as kaempferol, quercetin, 6-hydroxy kaempferol, kaempferol 3-glucoside (Astragalin), quercetin 3-glucoside (isoquercitrin), quercetin 7-glucoside (quercimeritrin), kaempferol 3-rutinoside and quercetin 3-rutinoside (rutin). The structures of the isolated compounds were established by spectroscopic and chemical methods.

• Korean Journal of Pharmacognosy
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• v.37 no.3
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• pp.177-183
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• 2006

Six compounds were isolated from EtOAc soluble fraction of the leaves of Rhododenderon schlipenbachii. On the basis of spectral data, they were identified as quercetin (1), juglanin (2), avicularin (3), quercitrin (4), afzelin (5), and hirsutrin (6), respectively.

• Natural Product Sciences
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• v.7 no.1
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• pp.23-26
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• 2001

Five flavonoids and one aromatic acid were isolated from the leaves of Zanthoxylum piperitum. The structures of compounds were elucidated as quercetin, afzelin, quercitrin, hyperoside, hesperidin and protocatechuic acid on the basis of spectral evidence.

• Korean Journal of Pharmacognosy
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• v.36 no.2 s.141
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• pp.145-150
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• 2005

Nine compounds were isolated from the methanol extract of the aerial parts of Cirsium nipponicum. Their structures were identified to be phytene-1,2-diol (1), ${\beta}-sitosterol$ (2), pectolinarigenin (3), epilupeol acetate (4), 9,12-octadecadienoic acid (5), pinoresinol (6), apigenin (7), linaroside (8) and siparunoside (9) by spectroscopic means.

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.386-387
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• 2010

• Proceedings of the PSK Conference
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• 2001.10a
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• pp.275.3-276
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• 2001