• Journal of Ginseng Research
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• v.9 no.1
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• pp.54-63
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• 1985

The free phenolic fraction from Korean white ginseng (Panax ginseng C.A. Meyer) was studied by GLC/MS as trimethylsilyl and methyl derivative. Five phenolic compounds such as 2,6-ditert butyl p-crestal, phloroglucinol, protocatechuic acid, isoferulic acid, quinic acid were identified newly. And additionally 13 organic acids and hydrocarbons were also identified in the fraction.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.270-270
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• 2017

Brown rice flour (BRF) was treated with different carbohydrases (Viscozyme, Termamyl, Celluclast, AMG, Ultraflo, and Pentopan), and then aqueous alcoholic extracts (70% ethanol) from the treated RBF were examined for their phenolic compositions and antioxidant activities (ABTS and DPPH radical scavenging activity). All the carbohydrases tested induced significant increases in ABTS radical scavenging activity (2.1-3.0 times). Moreover, These enzymes increased the amount of extractable free phenolic acids by 10-15 times, especially for ferulic and p-coumaric acid. Among the enzymes tested, Pentopan which was active in arabinoxylan hydrolysis appeared to be most effective in increasing the free phenolic acid content and ABTS radical scavenging activity than other enzymes. Enzymatic hydrolysis of cell wall polysaccharides in BRF could be used as an effective procedure for raising the amount of extractable phenolic acids and thus increasing the antioxidant activity of BRF extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.721-726
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• 1996

Fatty acid composition and phenolic acid content of rice with different milling fractions were analyzed to provide basic data for nutrition, processing and storage of rice. Major fatty acids of rice were palmitic, oleic and linoleic acids and their respective contents were 20.0%, 33.3% and 43.0% of embryo, 17.3%, 45.1% and 34.5% of rice bran and 23.4%, 26.2% and 46.1% of milled rice. Outer fraction had a high content of oleic acid but a low content of linoleic acid in rice bran. As milling yields increased in milled rice, oleic acid content increased, but palmitic acid, linoleic acid, stearic acid and linolenic acid contents decreased. Contents of free, esterified and insoluble bound phenolic acid extracts from bran were 321.0mg%, 299.7mg% and 212.4mg%, respectively. Milled rice contained 118.0mg% of free phenolic acids, 56.0mg% of insoluble bound phenolic acids and no esterified phenolic acids. Rice bran contained 86.2% of ferulic acid as a principal phenolic acid. It also contained 35.7~36.6% of sinapic and syringic acids, 16.7% of p-coumaric acid and 0.13% of vanillic acid as minor component. Contents of total phenolic acid, expressed in terms of tannic acid, among rice with different milling fractions was highest in embryo. It was higher in outer fraction in bran, but rarely detected as fractionation of the component with milling in milled rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.383-389
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• 1997

Doenjang(fermented soybean paste) was prepared by the series of processes including soaking, cooking, first fermentation(3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoclulation of Aspergillus oryzae, and further fermentation (60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. the crude phenolics extracted from defatted soybean and doenjang were fractionated onto the neutral phenolics(isofavonoids) and acidic phenolics(phenolic acids), respectively. Composition and antioxidative characteristics of phenolic fractions were determined. The neutral phenolic fractions contained genistin, genistein and daidzein; on the other hand, acidic phenolic fractions had syringic acid and seven other components. The content of genistin in doenjang dramatically decreased at the early stage of fermentation, whereas the content of genistein rather increased. In addition, the content of syringic acid of acidic phenolic fractions were increased during fermentation. These changes in individual phenolic components affected the antioxidative activity of neutral phenolics or acidic phenolics. antioxidative activity of phenolic compounds were evaluated during soybean fermentation. The antioxidative and free radical scavenging activity of neutral phenolic fractions and acidic phenolic fractions on linoleic acid autoxidation were also investigated.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.38-43
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• 1997

Free phenolic acids (FPA), soluble phenolic acid esters (SPA) and insoluble-bound phenolic acids (IPA) were extracted from defatted Perillae semen flour and the antioxidative components in FPA extract was separated by column chromatography and HPLC. Total phenolic content of defatted Perillae semen flour was 0.38% as chlorogenic acid and each percent ratio of the content of FPA, SPA and IPA to total phenolic content was 71.1%, 15.8% and 13.1%, respectively. The antioxidative activity was compared by measuring of electron donating ability (EDA) and thiobarbituric acid value (linoleic acid substrates). The FPA extract was showed the highest antioxidative activity among the three kinds of phenolic extracts. The FPA extract showing the highest antioxidative activity was separated by silica gel column chromatography and then the separated fractions were compared in terms of antioxidative activity. The fractions of acetone : methanol (8 : 2) showing the highest antioxidative activity was further separated by HPLC. Five fractions (F-I, F-II, F-III, F-IV and F-V) were observed on the HPLC chromatogram and F-I fraction showed the highest antioxidative activity.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.43-48
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• 1999

The antioxidative effects of phenolic acids extracts from defatted sesame meal were investigated on the soybean oil. The free, ester and insoluble bound phenolic acids in the extracts from defatted sesame meal were isolated and their antioxidative activities were evaluated with commercial synthetic antioxidants such as BHA, AP and TBHQ. The patterns of these extracts were compared by using gas chromatography. Ether extracts from the defatted sesame meal showed a higher antioxidative effectiveness than BHA and AP. Among phenolic extracts, free phenolic acid and soluble phenolic acid ester were found most effective in the sesame meal. Each phenolic extract was confirmed to be composed of six or three individual compounds.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.824-827
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• 1990

Phenolic acids are widely distributed in all plant meterial. Most of these acids were combined with plant or grain cell wall. On the other hand, it had been reported that p-coumaric acid exhibited hypocholesterolemic activity in rats. We have undertaken a study of these compounds with regard to their effect on the rat. In this study, the effects of phenolic acid on the serum cholesterol level in rats fed with cholesterol free and cholesterol enriched diets were examined. The commercially available phenolic acid were purchased in the experiment. These compounds were incoporated in the diet at a level of 0.2%. These diets were fed for 21 days to male wistar strain rats with a body weight of 80 to 90g. It was found no significant change in serum cholesterol level in the phenolic acid fed rats in both cholesterol-free and cholesterol-enriched diet.

• Current Research on Agriculture and Life Sciences
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• v.10
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• pp.11-17
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• 1992

In this study, antioxidative effectiveness of BHA, BHT at 0.02%(w/w) was compared with those of separated free phenolic acid, ester form and insoluble bound phenolic acid which were extracted from 50 g of Terminalia chebula Retz by MeOH/aceton solvents. Antioxidative effectiveness was measured by peroxide values and TBA values for 7 days, storaging respective substrates and contrast tube at $45{\pm}1^{\circ}C$ for 35days. Laboratory tubes was added by BHA, BHT, separated free, soluble and insoluble phenolic acid extracts and peroxide value of contrast tube after 21 day storage were 60, 30, 14, 11, 100. On the other hand, at the same conditions, TBA values of each antioxidants were 0.150, 0.108, 0.105, 0.073, 0.078, 0.185. This results remarkably appeared antioxidative effectiveness in meal soybean oil substrates. Phenolic acid separated and identificated were p-coumaric acid, Ferulic acid, Phloroglucinol, Pyrogallol, Vanillic acid and Caffeic acid.

• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.36-43
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• 2010

The purpose of this study was to investigate the phenolic acid, proanthocyanidin (PAs), and flavonol glycoside contents, as well as the antioxidant activities of pine needle extracts from six species of young pine trees. The extracts were prepared from Section Pinus (Diploxylon): P. densiflora, P. sylvestris, P. pinaster and P. pinea, and Section Strobus (Haploxylon): P. koraiensis and P. strobus. Phenolics were extracted from pine needles with 80% acetone to obtain the soluble free fraction, and insoluble residues were digested with 4 M NaOH to obtain bound ethyl acetate and bound water fractions. Phenolics were analyzed by HPLC, and the hydrophilic antioxidant activity was measured using oxygen radical absorbance capacity (ORAC). Total phenolic and flavonoid contents of the soluble free fraction were higher than those of the bound ethyl acetate and bound water fractions. The main phenolics were monomers and polymers of PAs in the soluble free fraction, and phenolic acids and flavonol glycosides in bound ethyl acetate fraction. Flavonol glycosides found in different species of pine needles were qualitatively similar within fractions, but composition varied among Pinus sections. High levels of kaempferol arabinoside and an unknown compound were present in all Strobus species. The soluble free fraction had the highest antioxidant activity, followed by bound ethyl acetate and bound water fractions.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.9-14
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• 1993

The free, ester and insoluble bound phenolic acids in the extracts from defatted perilla seed flour were isolated and their antioxidative activities were evaluated in comparison with commercial synthetic antioxidants. Total phenolic content of the perilla seed was 0.75% as chlorogenic acid. Each percent ratio of the content of free, ester, and insoluble bound phenolic acid to total phenolic content was 87.5, 7.5 and 5.0% respectively. Chlorogenic acid was identified as a major phenolic acid and a small amount of caffeic acid was also identified in the free phenolic acid extract, but they were not found in soluble ester and insoluble bound phenolic extracts by two dimensional paper chromatography. Each type phenolic extract from 30g of deffated perilla flour showed antioxidant activity similar to that of BHT (0.02%, w/w) in 200g of soybean oil substrate inspite of the difference of each phenolic content.