• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.224-232
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• 2021

This study investigated the volatile flavor composition of essential oils extracted from Synurus deltoides (Arr.) Nakai. The essential oils extracted from the aerial parts of plants by the hydrodistillation extraction method were analyzed by gas chromatography (GC) and GC-mass spectrometry. Ninety-six (98.76%) volatile flavor compounds were identified in the essential oil extracted from fresh leaves of S. deltoides (Arr.) Nakai. The major compounds were 6,10,14-trimethyl-2-pentadecanone (19.91%) and phytol (12.38%). Ninety-seven (97.81%) volatile flavor compounds were identified in the essential oil extracted from shade-dried leaves of S. deltoides (Arr.) Nakai. The major compounds were phytol (51.71%), di(6-methylhept-2-yl) phthalate (7.66%), and 6,10,14-trimethyl-2-pentadecanone (4.23%). Quantitative variations of 6,10,14-trimethyl-2-pentadecanone, phytol and di(6-methylhept-2-yl) phthalate according to different state of S. deltoides (Arr.) Nakai can serve as a quality index of essential oils used in the food industry.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.220-228
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• 2018

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

• Korean Journal of Weed Science
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• v.14 no.3
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• pp.176-183
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• 1994

This study was conducted to investigate how KC6361, a new type diphenylether compound inducing bleaching, increase the greening of cucumber cotyledon in darkness. Protoporphyrin IX formation, reaccumulation rate of protochlorophyllide(Pchlide) in darkness after phototransformation and Shibata shift were not affected. Whereas, aminolevulinic acid(ALA), protochlorophyll and chlorophyll were increased, and especially protochlorophyll was significantly accumulated. When KC6361 and phytol were applied alone or in combination with ALA, the transformation from Pchlide into protochlorophyll was accelerated in darkness. These results suggest that the greening of the etiolated cucumber cotyledon treated with KC6361 seems to be caused by the accumulation of phytol or/and Geranylgeranylpyrophosphate and their increased esterification with Pchlide in darkness.

• ALGAE
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• v.37 no.2
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• pp.175-183
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• 2022

Polar microorganisms produce physiologically active substances to adapt to harsh environments, and these substances can be used as biomedical compounds. The green microalga Micractinium variabile KSF0031, which was isolated from Antarctica, produced phytol, a natural antimicrobial agent. Furthermore, several polyunsaturated fatty acids (PUFAs), including omega-3, exhibit antioxidant properties. Here statistical methods (Plackett-Burman design and Box-Behnken design) were used to optimize the culture medium of KSF0031 to improve biomass production, and K₂HPO₄, MgSO₄·7H ₂O, and ammonium ferric citrate green (AFCg) were selected as significant components of the culture medium. Changes in the concentration of K₂HPO₄ and MgSO₄·7H ₂O as positive factors and AFCg as a negative factor affected cell growth to a remarkable degree. The biomass production in a 100 L culture using the optimized medium for 24 d at 18℃ was improved by 37.5% compared to that obtained using the original BG-11 medium. The quantities of PUFAs and phytol obtained were 13 mg g^-1 dry cell weight (DCW) and 10.98 mg g^-1 DCW, which represent improved yields of 11.70% and 48.78%, respectively. The results of this study could contribute to an improved production of phytol and fatty acids from Antarctic microalgae in the biomedical industry.

• Korean Journal of Medicinal Crop Science
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• v.13 no.5
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• pp.284-287
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• 2005

The flowers of Chrysanthemum boreale Makino were extracted with 80% aqueous MeOH, and the concentrated extract was partitioned with n-hexane, EtOAc, n-BuOH and $H_2O$. Two compounds from the n-hexane fraction and one glucoside from the n-BuOH fraction were isolated through the repeated silica gel and ODS column chromatographies. From the result of physico-chemical data including NMR, MS and IR, the chemical structures of the compounds were determined as ${\beta}-sitosterol$ (1), phytol (2) and zingerone $4-O-{\beta}-D-glucopyranoside$ (3). Compounds 2 and 3 were isolated for the first time from this plant.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.66-68
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• 2003

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.327-334
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• 2016

This study investigated the chemical composition of Cirsium japonicum var. ussurience Kitamura essential oil and the quantitative changes of major volatile flavor compounds according to the harvesting season. The essential oils obtained by the method of hydrodistillation extraction from aerial parts of C. japonicum var. ussurience Kitamura were analyzed by GC and GC-MS. Sixty-four volatile flavor compounds were identified in the essential oil from C. japonicum var. ussurience Kitamura harvested in May 2012; hexadecanoic acid (49.31%) was the most abundant compound, followed by 6,10,14-trimethyl-2-pentadecanone (13.72%), phytol (13.40%) and 9-hexadecenoic acid (4.16%). Eighty-three compounds were identified in the essential oil from the plant harvested in October 2012; phytol (40.56%), hexadecanoic acid (17.69%), 6,10,14-trimethyl-2-pentadecanone (13.71%), and caryophyllene oxide (4.15%) were the most abundant compounds. Types and levels of volatile compounds from different harvesting seasons varied. The essential oil composition of C. japonicum var. ussurience Kitamura harvested in the spring and autumn was characterized by higher contents of aliphatic fatty acid, diterpene and sesquiterpene, respectively.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.129-132
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• 1991

The volatile components of Perillae folium were isolated by simultaneous steam distillation-extraction method, and analyzed by combined GC and GC-MS. Among seventeen components indentified 6 alcohols (3-octanol, 1-octen-3-ol, linalool, nerolidol, supathuleol and phytol), 2 ketones, 1 aldehyde, 1 phenol and 7 hydrocarbons were confirmed. The most abundant component was myristicin comprising about 53.4%.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.207-218
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• 2020

In this study, the anti-inflammatory and anti-bacterial activities of the extracts from the leaves of the Hydrangea petiolaris were identified, and the chemical structure was identified by separating the active ingredient. As the result of the anti-inflammatory activity experiment using RAW 264.7 cells, it was confirmed that the n-hexane (Hex) and ethyl acetate (EtOAc) fractions inhibited the production of nitric oxide (NO) and the expression of iNOS protein in a concentration-dependent manner without cytotoxicity. In addition, the n-Hex and EtOAc fractions reduced the production of pro-inflammatory cytokines (TNF-α, IL-1β and IL-6). Upon the anti-bacterial tests using Staphylococcus epidermidis and Cutibacterium acnes, the extract, n-Hex, EtOAc and n-butanol (BuOH) fractions showed potent activities. In order to isolate the active constituents, the n-Hex and EtOAc fractions were further purified to afford four phytochemicals; phytol (1), corosolic acid (2), asiatic acid (3) and 1-O-p-coumaroyl-β-D-glucopyranoside (4). All of the compounds 1 - 4 were isolated for the first time from this plant. In addition, the contents of isolated compounds were determined by HPLC and the quantity of phytol (1) was 27.8 mg/g for the 70% EtOH extract. Based on the above research results, it is believed that it will be possible to develop a natural cosmetic material that has anti-inflammatory and anti-bacterial effects using the extract of H. petiolaris leaves.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.159-164
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• 2006

Volatile components of Phellinus linteus produced from different areas were collected by simultaneous steam distillation-solvent extraction method (SDE). Concentrated extracts analyzed and identified by GC and GC-MS showed musty and earthy characteristics. 2-Methylphenol, methoxy benzene, coumaran, azulene, ${\alpha}-cedrene,\;{\alpha}-longipinene,\;{\beta}-selinene,\;{\alpha}-selinene$, camphor, ${\gamma}-ionone,\;{\beta}-ionone$, phytol, and borneol not reported in other edible mushrooms, were identified and/or tentatively identified in P. linteus for the first time. Main volatile components of P. linteus (Busan-Jinsung: BJ) were phytol from chlorophyll and methoxy benzenes having musty odor. Volatile components of P. linteus (Jinju-Kumwhang: JK) resembled those of BJ, but with high concentration of phenylacetaldehyde contributing to flower-odor. P. linteus (Cheju-Gullim: CG) contained low concentration of methoxy benzenes, but high concentration of phenylacetaldehyde. Low concentrations of ${\gamma}-ionone\;and\;{\beta}-ionone$ were identified in three kinds of P. linteus. They appeared to have been produced from degradation of carotenoid, which suggests P. linteus contains a carotenoid pigment.