• Korean Journal of Pharmacognosy
• /
• v.49 no.3
• /
• pp.278-284
• /
• 2018

Asimina triloba contains many kinds of annonaceous acetogenins known to have toxicity and/or activity. In this study, analysis of acetogenins was carried out on the extract and its solvent fractions of A. triloba leaves using a liquid chromatography mass spectroscopy(LC-MS). In the extract, the ethanolic extract was significantly higher acetogenin contents than hot water extract. In the analysis of solvent fraction from the ethanolic extract, n-hexane, ethylacetate, and aqueous fraction were contained 85.17~90.92%, 8.96~14.52% and 0.12~0.35% of total acetogenin in the extract. Based on these results, the analytical method is useful for comparing annonaceous acetogenins contents in plant samples. Moreover, when research or product development aiming at the physiological activity of acetogenin such as anticancer activity using A. triloba leaves is performed, a fractionation using a nonpolar organic solvents and alcohol extract may be useful methods. This method can also be used for the purpose of eliminating toxicity as well.

• Preventive Nutrition and Food Science
• /
• v.12 no.1
• /
• pp.51-57
• /
• 2007

The effects of maesil extract addition on the palatability and quality of kochujang, a traditional Korean condiment, were investigated in terms of the microbial characteristics, enzyme activities, and taste components during 100 days of fermentation. Viable cell counts of bacteria and yeast in maesil extract-added kochujang (maesil kochujang) were increased in proportion to added maesil extract from 1 to 5% during fermentation, up to 80 and 20 days, respectively and maintained $5.0{\sim}14.5{\times}10^6$ CFU/g. Activities of α-amylase, $\beta$-amylase, and protease were also increased in proportion to added maesil extract up to 20, 20, and 60 days, respectively and were higher than those of control during the aging process. The major organic acids in maesil kochujang were citric and malic acid. Composition and content of free sugar were not changed remarkably in general by the addition of maesil extract except maltose. The major free sugars of maesil kochujang were in the order of glucose>sucrose>maltose, and glucose content decreased significantly as the ratio of maesil extract increased, while maltose content increased significantly (p<0.05).

• Corrosion Science and Technology
• /
• v.21 no.1
• /
• pp.9-20
• /
• 2022

The aim of this paper is to study corrosion inhibition of Aluminum with Capparis decidua extract. The study was performed in a 1.0 M solution of hydrochloric acid (HCl) and was monitored both by measuring mass loss and by using electrochemical and polarization methods. A scanning electron microscopy (SEM) technique was also applied for surface morphology analysis. The results revealed high inhibition efficiency of Capparis decidua extract. Our data also determined that efficiency is governed by temperature and concentration of extract. Optimum (88.2%) inhibitor efficiency was found with maximum extract concentration at 45 o C. The results also showed a slight diminution of aluminum dissolution when the temperature is low. Based on the Langmuir adsorption model, Capparis decidua adsorption on the aluminum surface shows a high regression coefficient value. From the results, the activation enthalpy (∆H#) and activation entropy (∆S#) were estimated and discussed. In conclusion, the study clearly shows that Capparis decidua extract acted against aluminum corrosion in acidic media by forming a protective film on top of the aluminum surface.

• Corrosion Science and Technology
• /
• v.22 no.5
• /
• pp.314-321
• /
• 2023

The aim of the present study was to investigate the effect of thymus extract on corrosion inhibition of aluminum 5083 alloy in a 0.1 M NaCl medium prepared using a mixture of ethylene glycol and water using potentiodynamic and electrochemical impedance spectroscopy (EIS) techniques. The potentiodynamic electrochemical technique showed an increase in corrosion inhibition efficiency starting from 49.63% at a concentration of 0.25 g/L to 92.71% at a maximum concentration of 1.25 g/L of the extract. These results were consistent with those obtained via EIS analysis. Spectral characterization of the tested plant extract using the Fourier-transform infrared spectroscopy (FTIR) technique confirmed the presence of organic compounds having different oxygen and aromatic functionalities in the extract that could help enhance the adsorption of these compounds on the aluminum surface. This study reveals possible adsorption isotherm of the thymus extract on the aluminum surface, supporting a Langmuir isotherm for the adsorption of inhibitor molecules on this surface.

• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.57-64
• /
• 2002

This study was carried out to investigate the effect of yucca extract on the flavor development in Chungkookjang fermented by Bacrillus sp. b01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined with aging period. The amount of amino-type N increased gradually with time and was slightly higher in Chungkookjang containing yucca extract than in control. The content of ammonia-type N in Chungkookjang decreased by the addition of yucca extract. During aging, a little higher amylase activity was detected in Chungkookjang containing yucca extract. However, the amylase activity was the lowest in Chungkookjang containing 1 mg/g of yucca extract. The protease activity was slightly higher in Chungkookjang containing yucca extract. The organic acids, such as citrate, acetate, malate, fumarate, and succinate, were detected. The yucca extract reduced the production of tetramethylpyrazine which was responsible for the unpleasant odor, but enhanced the production of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine which contributed to the taste. Sensory evaluation showed that the addition of yucca extract of 0.5 mg/g significantly improved the flavor and taste of products.

• Journal of Acupuncture Research
• /
• v.19 no.2
• /
• pp.211-220
• /
• 2002

Objective : This study was undertaken to determine whether Scutellaria baicalensis Georgi extract (SbG) exerts the protective effect against oxidant-induced alterations in organic cation transport in the renal proximal tubule. Methods : Organic cation transport was estimated by examining alterations in tetraethylammonium (TEA) uptake in rabbit renal cortical slices. The slices were treated with 0.2 mM tBHP for 60 min at $37^{\circ}C$. tBl-IP caused an inhibition in TEA uptake by renal cortical slices. Such an effect was accompanied by depressed Na+-K+-ATPase activity and ATP depletion. Result : SbG prevented tBHP-induced inhibition of TEA uptake in a dose-dependent manner at the concentration ranges of 0.05-0.1%. SbG also prevented H2O2-induced reduction in TEA uptake. tBHP-induced inhibition of Na+-K+-ATPase activity and ATP depletion were significantly prevented by 0.05% SbG. Oxidants increased LDH release, which was blocked by SbG. Oxidants caused a significant increase in lipid peroxidation and its effect was prevented by SbG. Conclusion : These results suggest that SbG prevents oxidant-induced alterations in organic cation transport in rabbit renal cortical slices. Such protective effects of SbG may be attributed to inhibition of peroxidation of membrane lipid.

• Korean Journal of Food Science and Technology
• /
• v.40 no.5
• /
• pp.485-490
• /
• 2008

In this study, organic tea leaves were characterized with the aim of developing an organic beverage process. The green tea leaves grown using organic farming techniques were collected in Haenam, Korea. Catechins in green tea leaves were extracted by chloroform and ethyl acetate and these were then analyzed quantitatively and qualitatively by HPLC (high pressure liquid chromatography). The color and pH values of the green tea extracts were also measured. The catechin levels of April-harvested, May-harvested and June-harvested, semi-fermented leaves at 0.5% were 66.24, 29.19, 57.11, and 5.27 ${\mu}g/mL$, respectively. Among the detected catechins, the level of (-)-epigallocatechin gallate was the highest while that of (-)-epigallocatechin was not detected. The June-harvested leaves were selected as raw material for development of the green tea beverage, based on the levels of catechins, economic viability and yield of tea extract. As the level of extract increased, the levels of catechins of 0.1, 0.2, 0.5% also increased by 1.5, 11.78 and 41.01 times. From the results of the sensory evaluation of June-harvested leaf-extract, the sensory score of color was the highest in 0.1%, while the flavor and overall quality were the highest in 0.2%.

• Journal of Plant Biology
• /
• v.12 no.4
• /
• pp.9-18
• /
• 1969

In the previous paper(part III), a certian relationships between the changes of chlorinity and organic acid released from organic material were seemed to be concened to each other in saline soil suspension. Such a possibility had been a cause to take this experiments and this experiment was carried out under the treatment of organic acid crystal, oxalic acid and succinic acid, to the soil suspension(soil: water=20g:40cc) directly. The amount of organic acid treated to the suspension were related to the contents of organic material, as amount of organic acid per gram of organic material(391.76mg). The saline soil suspension were grouped and treated with the acids in order of 78.35mg(Group 1), 391.76mg(Group 2) 979.4mg(Group 3), and 1958.8mg(Group 4), respectively. Treated suspension had been incubated at room temperature and extract from suspension was used for analysis. Followings are summary of this report. 1) Changes of pH in soil suspension appeared a little increase after the treatment of organic acid until 168 hours. 2) Total acidity of soil suspension showed a variation, however, the values of total acidity appeared not to be increased or decreased during the period of experiment. 3) Sugar contents of soil suspension was increased until 168 hours after treatment. These results are similar tendency to the previous paper. 4) Addition of organic acid to soil suspension was confirmed not to be effective method for desalination from saline soil. Chlorinity of group 3 and 4 which were treated with high concentration of organic acid showed a decrease comparing to control group.

• KSBB Journal
• /
• v.22 no.3
• /
• pp.174-178
• /
• 2007

The aim of this study was to identifyisothiocyanates (ITCs) from wasabi (Wasabi japonica Matsum) using supercritical carbon dioxide ($SCO_2$) and to compare the composition in the extracts between $SCO_2$ and organic solvents extraction. A semi-continuous high pressure apparatus was used to extract wasabi (roots, stems and leaves) at following conditions pressure 80$\sim$120 bar, temperature $40\sim50^{\circ}C$. Ether, ethanol, chloroform and dichloromethane were used as organic solvents. The ITCs extracted by means of both separation technologies were analyzed by a gas chromatography system. As the results of study, AITC and ITCs were highly extracted at 40$^{\circ}C$ and 80 bar. To extract AITC from wasabi, $SCO_2$ extraction is more effective than organic solvents extraction, resulted in thermal degeneration and remaining of organic solvents.

• Food Science and Preservation
• /
• v.9 no.2
• /
• pp.174-178
• /
• 2002

Changes in amino acids, organic acids and free sugars of soybean sprouts cultivated with extract of Glycyrrhiza glabra(GGE) during growth of 4 days were investigated. GGE was utilized as sprouting water of soybean and adjusted to 100 ppm, 200 ppm, 300 ppm and 400 ppm. Content of total amino acids of soybean sprouts cultivated with GGE was the most abundant, when soybean sprouts were cultivated for 3 days with 100 ppm of PGE. Content of aspartic acid was increased according to culturing days, but glutamic acid was shown to be a opposite trend. Content of total free sugar of soybean sprouts cultivated with GGE was lower than those of control group, and then increased by increasing of culturing days within GGE groups with same concentration. Sucrose of all groups during growth of soybean sprouts was decreased, but the other sugars were increased. Content of total organic acids was increased by increasing of culturing days and was the most abundant in soybean sprouts cultivated with 200 ppm of GGE among same groups. In conclusion, GGE as sprouting water of soybean was effective to increase of contents of amino acids and organic acids in soybean sprouts, indicating that GGE accelerated the quality of soybean sprouts.