• Journal of the Korean Wood Science and Technology
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• v.37 no.1
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• pp.105-113
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• 2009

The freezed Mulberry (10 kg) was extracted with 80% EtOH, concentrated, and fractionated with a series of n-hexane, ethyl acetate, and water on a separatory funnel. A portion of ethyl acetate soluble (22 g) was chromatographed on a Sephadex LH-20 column using a series of aqueous methanol as eluents. The isolated compounds were identified by cellulose TLC, $^1H-$,$^{13}C$-NMR, FAB, and EI-MS. Quercetin-3-O-${\beta}$-D-glucopyranoside (Compound I), protocatechuic acid (Compound II), p-hydroxybenzoic acid (Compound III) were isolated from the ethyl acetate soluble fraction. In antioxidative activities of the fractionated extractives using DPPH radical scavenging test, EtOAc and water soluble fractions indicated better than BHT as contro and in in vitro tests using MTT assay, there was no cytotoxicity. Also, tyrosinase inhibition and anticancer activities were not so good, but there may be a potential as a cosmetic raw material because the cell extension effect was excellent.

• Food Science and Preservation
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• v.5 no.3
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• pp.281-285
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• 1998

Methanol extract and various solvent fractions from Moutan Cortex were tested for their antimicrobial activities, free radical scavenging activities and antioxidative activities, and phenolic compounds in ethylacetate fraction were analyzed by GC and HPLC. In the antimicrobial activities test, the ethylacetate fraction of methanol extract showed stronger than other fractions. The antimirobial activities were more effective against Gram positive bacteria than Gram negative bacteria. Minimum inhibitory concentration(MIC) of ethylacetate fraction showed 156-1250$\mu\textrm{g}$/ml against Cram positive bacteria and 2500-5000$\mu\textrm{g}$/mg against Gram negative bacteria. The free radical scavenging activities and antioxidative activities using linoleic acid were higher in ethylacetate fraction. The antioxidative activity of ethylacetate fraction was similar to ${\alpha}$-tocopherol. The 3 major phenolic compounds were analyzed by GC and HPLC and these content were determined. The content of p-hydroxybenzoic acid, methyl gallate and gallic acid were 1.35%, 14.61% and 4.01%, respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.930-936
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• 2004

Effects of rice cultivars and degree of milling (DM) on composition, pasting properties, total phenolic contents, and distribution of phenolic acids were investigated. Rice and bran fractions with 94.4, 92.0, and 90.4% milling yields from brown rice of four cultivars (Odae, Nampyung, Chucheong, and Ilmi) were used. Fat and ash contents of milled rices decreased with increasing DM, whereas protein contents were not affected. In rice bran, differences in fat and ash contents by cultivars were higher than those caused by DM. With increasing DM, gelatinization temperature of rice flour decreased, whereas peak viscosity and hold viscosity at $95^{\circ}C$ increased. While cold viscosity, final viscosity, and setback varied among cultivars, DM had little effect. Total polyphenolic contents in brown rice, milled rice, and rice bran were 93.9-88.8, 30.3-71.9, and 310.0-541.6 mg catechin eq/100g, respectively. Major phenolic compounds were identified as ferulic and p-coumaric acids. Total phenolic content of brown rice (65.9-27.9 mg%) decreased with increasing DM, whereas ratio of ferulic acid composition increased. Chucheong and Ilmi varieties showed biggest reduction of phenolic acid contents by milling. In rice bran, ferulic and p-coumaric acids were 157.8-240.2 and 31.8-90.4 mg%, respectively. Contents of sinapinic, benzoic, and m-hydroxybenzoic acids in rice bran were higher than those of brown and milled rices.

• Journal of the Korean Wood Science and Technology
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• v.26 no.3
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• pp.33-40
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• 1998

The phenolic acids in needles of five pine species such as Pinus densiflora, P. thunbergii. P. virginiana. P. rigida. and P. koraiensis were analyzed seasionally (March, June, September and December) in order to investigate the resistant factors against pine gall-midge(Thecodiplosis japonensis Uchida et Inouye). The interrelation of resistance to pine gall-midge and the content of phenolic acids in pine needles was investigated in the artificial hybride pine species. The contents of salicylic acid in susceptible species (P. densiflora and P. thunbergii) to pine gall-midge which watered with salicylic acid solution in a pot was determined. The results can be concluded as follows, 1. There was a little change in total phenolic constituents of resistant and susceptible pines seasonally. The each content of benzoic acid, salicylic acid and p-hydroxybenzoic acid in June was the highest through four seasons. 2. In June, resistant species showed higher content of salicylic acid than susceptible species, while the content of gallic acid was the highest in December. 3. Among the 21 artificial hybrids(P. densiflora ${\times}$ P. virginiana. P. thunbergii ${\times}$ P. virginiana), the hybrides of the higher salicylic acid content showed the lower rate of pine gall formation. 4. Pine gall formation of the susceptible species which were watered with salicylic acid solution remarkably decreased.

• YAKHAK HOEJI
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• v.26 no.2
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• pp.129-132
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• 1982

A GC/MS method was developed to analyze phenolic acid extract from tobacco leaf. Extracted acids were converted to their methyl esters by refluxing with 3M hydrogen chloride in methanol, and the esters were reacted with his (trimethylsilyl) trifluoroacetamide plus 10% trimethylchlorosilane to silylate the phenolic groups. Derivatives of standard salicylic, p-hydroxybenzoic, vanillic, gentisic, p-coumaric, syringic, ferulic, and sinapic acids prepared by this procedure were analyzed by GC/MS on $20m{\times}0.2mm$ column of SE-54 glass capillary. GC/MS analysis of the extract from tobacco leaf revealed the presence of salicylic, p-hydtoxybenzoic, vanillic, gentisic, protocatechuic, p-coumaric, syringic, gallic, ferulic, caffeic, sinapic, and quinic acids, respectively. The quantitative analysis of these phenolic acids were achieved by using multiple ion selection technique.

• Journal of Plant Biology
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• v.32 no.1
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• pp.41-49
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• 1989

Phenolic compounds such as gallic acid, ferulic acid, p-hydroxybenzoic acid, vanillic acid, salicylic acid, tannic acid, and hydroquinone were identified from the aqueous extracts and volatile substances of tomato plant by paper chromatography, high performance liquid chromatography and gas chromatography. The seed germination and seedling growth of the experimental species, lettuce and egg plant, were severely inhibited in 5$\times$10-3M of phenolic reagents identical to those identified from tomato plant. Germination and growth rate of test species in 5$\times$10-4M and 5$\times$10-5M were higher than that of 5$\times$10-3M. Therefore, 5$\times$10-3M of phenolic compounds would be assumed to be threshold concentration for allelopathic effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.85-94
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• 1988

This experiment was carried out to obtain the basic data for removal the astringency and off-flavor in soybean milk, by means of soaking of soybean in NaOH and $NaHCO_3$ solutions. The changes of phenolic compounds in soybean during soaking were investigated with HPLC and also the changes of flavor and sensority of soybean milk, prepared from soaked soybean were studied. Phenolic compounds of soybean were identified as chlorogenic, p-hydroxybenzoic, p-coumaric, ferulic and gentisic acid and, chlorogenic acid content was greater than the others. The chlorogenic acid of soybean was mainly neutral type and the other compounds were almost acidic type. Up to 85% of the chlorogenic acid was removed by soaking of soybean in 0.1% of NaOH solution for 8 hrs. Phenolic compounds of soybean was almost removed by soaking in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr. Chemical composition of soybean milks prepared from soaking of soybean in water, 0.1% NaOH and 0.5% $NaHCO_3$ solution were similar. Hexanol content of beany flavor in soybean milk was increased by soaking of soybean in NaOH solution, where as hexanal, propanal, pentanal contents were removed up to 60%. Color of soybean prepared from soaking of soybean in NaOH solution at high temperature were deep yellow but were high whiteness in soybean milk prepared from soaking of soybean in water at low temperature. Sensority of soybean milk prepared from soaking of soybean in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr was more favorable than the others.

• Current Research on Agriculture and Life Sciences
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• v.7
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• pp.165-174
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• 1989

In this study, antioxidative effectiveness of BHA, BHT of 0.02% was compared to that of separated phenolic acid, ester form and insoluble phenolic acid were extracted from 50g mustard seed removed fat antioxidative effectiveness was assumed, measuring Peroxide value, TBA value for 5 days, storaging respective substrate and contrast tube at $45{\pm}1^{\circ}C$ for 25 days. 1. Laboratory tube was added by BHA, BHT separated phenolic acid ester form and insoluble phenolic acid extract and peroxide value of contrast tube after 25 days storage were 31.9, 13.2, 16.6, 11.2, 35.91. On the other hand at the same condition TBA of each antioxidativity matter were 0.24, 0.16, 0.19, 0.17, 027, 0.35 as a result remarkably appeared antioxidative effectiveness in meal soybean oil substrate. 2. Total phenolic contents of free phenolic acid and insoluble phenolic acid in mustard were 13.2mg/10ml, 340.5mg/10ml, 2.1mg/10ml. 3. Phenolic acid separated and identificated were catechol, methylcatechol, salicylic acid, cinnamic acid, p-hydroxybenzoic acid, syringic acid, caffeic acid, sinapic acid.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.29-33
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• 2014

In this study, we examined the antioxidant activity of the naturaceutical extract in vitro using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, reducing power assay, and phenolic acid contents. The total phenolic and total flavonoids contents of naturaceutical extract were 5.46 mg/g, 2.21 mg/g, respectively. The DPPH radical scavenging activity of natraceutical extract varied from 18.77 ($200{\mu}g/mL$) to 3.44 ($1,000{\mu}g/mL$). The reducing power of the natraceutical extract absorbance varied from 1.07 (0.78 mg/mL) to 3.44 (12.5 mg/mL), and reducing power of extract presented a concentration-dependent activity increase. The highest amounts of trans-ferulic acid, p-hydroxybenzoic acid, p-coumaric acid, vanillin, vanillic acid, p-hydroxybenzaldehyde, and trans-cinnamic acid were observed in the naturaceutical extract at the levels of 750.79, 619.75, 531.34, 222.04, 219.28, 107.40, and $89.56{\mu}g/g$, respectively. The results imply that this antioxidant effect of the naturaceuticals extract could be harnessed in the management and prevention of degenerative diseases associated with oxidative stress.

• Korean Journal of Pharmacognosy
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• v.39 no.1
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• pp.28-36
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• 2008

From the 70% EtOH extract of Paeonia lactiflora roots (Paeoniaceae), fourteen phenolic and related compounds were isolated. They were identified as ${\alpha}-tocopherol$ (1), dioctylphthalate (2), ${\alpha}-tocospiro$ B (3), paeonol (4), 3,3'-di-O-methylellagic acid(5), 3,4'-di-O-methylellagic acid (6), benzoic acid (7), aromadendrin (8), p-hydroxybenzoic acid (9), (+)-catechin (10), gallic acid (11), nicotinamide (12), methyl gallate (13) and $1,2,3,4,6-penta-O-galloyl-{\beta}-D-glucose$ (14) by spectroscopic methods. Among these compounds, 1-3, 5, 6, 8 and 12 were isolated for the first time from this plant.