• Natural Product Sciences
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• v.24 no.4
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• pp.272-283
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• 2018

The root-knot nematode, Meloidogyne incognita caused a serious damage to many plants. The phenolic components of the leaves of Schinus terebinthifolius were investigated as potential nematicidal agents for M. incognita. Nine compounds were isolated and characterized as viz., 1,2,3,4,6-pentagalloyl glucose (1), kaempferol-3-O-${\alpha}$-L-rhamnoside (Afzelin) (2), quercetin-3-O-${\alpha}$-L-rhamnoside (Quercetrin) (3), myricetin (4), myricetin-3-O-${\alpha}$-L-rhamnoside (Myricetrin) (5), methylgallate (6), protocatechuic acid (7), quercetin (8), and gallic acid (9) using nuclear magnetic resonance (NMR) spectroscopy. Compound 1 showed pronounced nematicidal activity compared to Oxamyl as a positive control. It showed the lowest eggs-hatchability (34%) and the highest mortality in nematode population (21% after 72 hours of treatment) at a concentration of $200{\mu}g/mL$. It exhibited the best suppressed total nematode population, root galling and number of eggmasses in infected tomato plants. The total carbohydrates and proteins were also significantly induced by 1 with reduction in total phenolics and increase in defense-related proteins. Thus, compound 1 could be a promising, more safe and effective natural nematicidal agent for the control of root-knot nematodes.

• Journal of Ginseng Research
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• v.48 no.3
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• pp.266-275
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• 2024

Cancer stem cells (CSCs) are a rare subpopulation of cancer cells that exhibit stem cell-like characteristics, including self-renewal and differentiation in a multi-stage lineage state via symmetric or asymmetric division, causing tumor initiation, heterogeneity, progression, and recurrence and posing a major challenge to current anticancer therapy. Despite the importance of CSCs in carcinogenesis and cancer progression, currently available anticancer therapeutics have limitations for eradicating CSCs. Moreover, the efficacy and therapeutic windows of currently available anti-CSC agents are limited, suggesting the necessity to optimize and develop a novel anticancer agent targeting CSCs. Ginseng has been traditionally used for enhancing immunity and relieving fatigue. As ginseng's long history of use has demonstrated its safety, it has gained attention for its potential pharmacological properties, including anticancer effects. Several studies have identified the bioactive principles of ginseng, such as ginseng saponin (ginsenosides) and non-saponin compounds (e.g., polysaccharides, polyacetylenes, and phenolic compounds), and their pharmacological activities, including antioxidant, anticancer, antidiabetic, antifatigue, and neuroprotective effects. Notably, recent reports have shown the potential of ginseng-derived compounds as anti-CSC agents. This review investigates the biology of CSCs and efforts to utilize ginseng-derived components for cancer treatment targeting CSCs, highlighting their role in overcoming current therapeutic limitations.

• Food Science and Preservation
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• v.30 no.4
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• pp.663-668
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• 2023

Ginseng root is a medicinal plant widely used in Korea for its immunity enhancing and anti-fatigue properties. However, its bitter taste has a negative impact on the expansion of the ginseng market. In this study, we determined the bitter tasting compounds of ginseng using an electronic tongue. The results of measuring bitterness showed that phenolic compounds and polyacetylenes of ginseng had low bitterness. On the other hand, the bitterness was strong in ginsenosides and alkaloids of ginseng. Among them, the bitterness of ginseng was higher in ginsenosides than in alkaloids. Theses results suggest that ginsenosides have a significant affect on the bitter taste of ginseng.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.13-18
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• 2014

This study was designed to investigate the in vitro antioxidant potentials and the antioxidant components of 80% ethanolic extracts prepared from five edible spring flowers. The contents of total phenols (14.1-18.9 mg gallic acid equivalents/g of dry weight; DW), flavonoids (0.3-4.9 mg catechin equivalents), total carotenoids ($1.9-578.1{\mu}g$ ${\beta}$-carotene equivalents), and proanthocyanidins (2.8-23.5 mg catechin equivalents), were determined by spectrophotometry. In addition, the content of ascorbic acid (0.71-1.31 mg) was determined using HPLC with UV detection. All varieties of the flower examined showed antioxidant potential (1.2-46.1 mM Trolox equivalents/g DW), which was measured by the radical scavenging activity and the reducing power. Of the five flowers analyzed, Prunus avium L. showed the highest antioxidant activity. A strong correlation was found between the ascorbic acid ($r^2=0.75$), flavonoids ($r^2=0.71$), and total phenolic content ($r^2=0.64$) and the antioxidant parameters, suggesting that these components are likely significant contributors to the antioxidant capacity of the five spring flowers.

• Korean Journal of Medicinal Crop Science
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• v.4 no.1
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• pp.31-37
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• 1996

This study was conducted to know the odor characteristics and compounds in neutral, acidic and basic fraction from the essential oil of Valerliana fauriei root. Among the fraction from the essential oil of V. fauriei root, the content of neutral fraction was 92%, that of the acidic fraction, 6%, and that of basic and phenolic fractions, less than 1%, respectively. The neutral fraction was characterized by sweet-balsamic, woody, musky and medicinal odor. The acidic fraction had sweat-socks, valeric-like and cheese-like odor characters. The netural fraction of essential oil was fractionated by solvents with different polarities, resulting in 44% of ethyl ether fraction, 34% of pentane-ethyl ether fraction, 11% of pentane fraction and 11% of methanol fraction. The ethyl ether fraction was characterized by woody and medicinal odor and the pentane-ethyl ether fraction, by sweet-balsamic, woody and herb-like odor. The fractions were fractionated again by different solvents, and 12 chemical components including valeranone, 26 components including bornyl acetate, and 43 components including camphene were identified in the ethyl ether fraction, the pentane - ethyl ether fraction, and pentane fraction, respectively. In the acidic fraction, n-butanoic acid and other 44 components were identified, among which the most abundant ones were 3-methyl butanoic acid(42.1%), dimethoxy-2-propanoic acid(11.5%), and 5-­ethyldihydro-2H-furanone(5.7%).

• Korean Journal of Agricultural Science
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• v.15 no.1
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• pp.95-113
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• 1988

In order to find out changes of chemical components related to browning of dried jujube, four varieties were subjected to the proximate analysis. Boeun, one of the major varieties in Korea, was sun-dried and stored for 12 months and analyzed periodically for one year. Browning, titrable acidity, pH, contents of ascorbic acid, organic acid, total amino acid, free amino acid, free sugar, hydroxymethylfurfural (HMF) and phenolic compounds were determined and compared with those of fresh jujube. The results obtained are summarized as follows; 1. In comparison with other similar fruits, jujube was high contents of ascorbic acid (62-79mg%) and carbohydrate (22-28%) excluding fiber. 2. Browning was increased in both steam-treated and nontreated plot together as storage period was prolonged. 3. Ascorbic acid content of fresh jujube was as high as 297.4mg% DB, but it was decreased to 20.2mg% DB, after 12 months storage. Therefore, loss of ascorbic acid was very great up to 93% of its original content. 4. Five kinds of organic acid, oxalic, succinic, fumaric, malic and citric acid were identified as major organic acids. It was interesting that only fumaric acid content was increased while others decreased during storage. 5. Seventeen kinds of amino acid were identified in the analysis of total amino acid content. Major amino acids were found to be proline, threonine, glutamic acid and lysine. During 12 months storage, 30% of original total amino acid was decreased and this was mostly accounted for free amino acids. 6. Threonine, proline, alanine and valine were identified as free amino acids which showed 85% decrease after 12 months storage. 7. Free sugars of jujube were composed of fructose, glucose and sucrose. They showed 24% decrease after 12 months storage, Especially sucrose was not detected after 4 months storage. 8. HMF of dried jujube was isolated and identified. Its content was increased up to great extent as storage period prolonged. 9. Caffeic, ferulic and P-coumaric acid were identified as jujube phenolic compounds which were significantly decreased during storage. In conclusion, non-enzymatic browning was thought to be more important than enzymatic reaction in the dried jujube. Amino-carbonyl reaction, ascorbic acid oxidation and reaction between phenolic compounds and sugar or nitrogen compounds were observed to be related to this browning.

• Journal of Ginseng Research
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• v.27 no.2
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• pp.72-77
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• 2003

The six-year old fresh ginseng collected at earlier October was stored for 10 weeks in the condition of 4$^{\circ}C$${\pm}$1$^{\circ}C$ and RH 87∼92%, and the chemical components were investigated in an interval oi one week by taking sample of it after making it to the freeze-dryed ginseng and the red ginseng. The total sugar content of the red ginseng was a little reduced as the period of storage elapsed, and the reducing sugar content was 1.48eic before it was stored and was increased to 23.33% after 10 weeks of storage. For the free sugar of the red ginseng, the content of the fructose was increased, bit the contents of the glucose and the sucrose were gradually decreased after it was a little increased. The content of the maltese was 6.62% before storage and it was gradually decreased. For the free sugar of the freeze-dryed ginseng, the contents of the fructose, the glucose and the sucrose were increased. Especially the content of the sucrose was 10.96% before it was stored and was a increased to 24.38% after 7 weeks of storage, and the content of maltose was not detected. The yield of water extract was a little high at 7-8 weeks of storage and the pH was a little high at 3-4 weeks of storage. The turbidity was not changed for the freeze-dryed ginseng but was decreased for the red ginseng The water non-soluble protein was not detected in the red ginseng, and for the freeze-dryed ginseng the water non-soluble protein was reduced and the water soluble protein was increased as the period of storage was elapsed. The contents of the phenolic compounds for the red ginseng and the freeze-dryed ginseng and have their peak values after 7 and 9 weeks of storage respectively, and the amount of phenolic compounds was larger for the red ginseng. For the content of the non-volatile organic acids, the content of the citric acid was decreased both for the red ginseng and the freeze-dryed ginseng, and the contents of the glut-matic acid and the pyruvic acid were very small for the freeze-dryed ginseng, but were detected in the red ginseng at a maximum value of 37 ${\mu}$g/g and 592 ${\mu}$g/g respectively.

• Food Science and Preservation
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• v.17 no.2
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• pp.281-289
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• 2010

We determined the optimum ethanolic conditions for extraction of $\gamma$-oryzanol and other functional components from rice bran, using response surface methodology (RSM). A central composite design was used to investigate the effects of the independent variables of solvent ratio ($X_1$), extraction temperature ($X_2$), and extraction time ($X_3$), on dependent variables including yield ($Y_1$), total phenolic content ($Y_2$), electron-donating activity ($Y_3$), ferulic acid level ($Y_4$), and $\gamma$-oryzanol concentration ($Y_5$). Solvent ratio and extraction temperature were the most important factors in extraction. The maximum yield was at 22.56 mL/g ($X_1$), 78.19C ($X_2$), and 522.15 min ($X_3$), at the saddle point. Total phenolic levels were little affected by solvent ratio or extraction temperature. The maximum concentration of extracted total phenolics was 90.78mg GAE/100 g at 21.26 mL/g, $94.65^{\circ}C$, and 567.97 min. A maximum electron-donating ability of 54.72% was obtained with the parameters 20.20 mL/g,$81.89^{\circ}C$, and 701.87 min, at the highest point. The maximum level of ferulic acid components was 210.47 mg/100g at 5.22 mL/g, $79.66^{\circ}C$, and 575.24 min. In addition, the maximum $\gamma$-oryzanol concentration was 660.39 mg/100g at 5.10 mL/g, $81.83^{\circ}C$, and 587.39 min. The optimum extraction conditions were a solvent ratio of 10.45 mL/g, $80^{\circ}C$ extraction temperature, and 535 min extraction time. Predicted extraction levels under optimized conditions were in line with experimental values.

• Food Science and Preservation
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• v.16 no.3
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• pp.355-361
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• 2009

In this study, raw ginseng produced by different methods was puffed, and physicochemical properties were analyzed and compared. Raw ginseng included white ginseng lateral root (WGL), red ginseng lateral root (RGL), red ginseng main root (RGM), and red ginseng main root with 15% (w/w) moisture (RGMM). All samples were puffed at a pressure of 7 kg/cm2. Crude saponin content was increased after puffing compared with that of control ginseng. RGM and RGMM showed significant increases in crude saponin content, from 1.67% and 1.41% to 2.84% and 3.09% (all w/w), respectively. However, the ginsenoside content of WGL was decreased after puffing. Rg3, Rh1, and Rh2 values of red ginseng were increased by puffing compared with those of control red ginseng. The total sugar content of ginseng decreased after puffing. The mineral components of puffed ginseng were similar to those of raw ginseng. Levels of total phenolic compounds and antioxidant activities of ginseng were increased after puffing, and electron-donating ability was greatly increased. The acidic polysaccharide content of ginseng increased slightly and the amino acid content decreased due to the high temperature used during puffing.

• Food Science and Preservation
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• v.19 no.2
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• pp.263-270
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• 2012

The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 $^{\circ}Brix$, and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively. The proximate compositions were as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; crude protein, 1.28%; crude ash, 0.31%; and crude lipid, 0.28%, respectively. The mineral elements were K (177.36 mg/100 g), P (54.74 mg/100 g), and Ca (26.45 mg/100 g). The free sugar components were glucose (7.71%) and fructose (5.88%). The amino acid contents of the black currant were very rich in glutamic acid (105.73 mg/100 g) and deficient in cystine (5.29 mg/100 g). The ascorbic acid and total phenolic contents were 112.19 mg/100 g and 34.48 mg GAE/g, respectively. The ABTS and DPPH radical scavenging activity levels were 99.48% and 89.03% at the 10 and 1.25 mg/mL concentrations. The reducing power and FRAP of the black currant were dose-dependent. Thus, black currant can be an effective source of functional food substances, i.e., natural anti-oxidants.