• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.290-290
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• 2017

Rice (Oryza sativa L.) is one of the most consumed staple food crop which is energy source as carbohydrate and also is considered as the important antioxidant sources including various phenolic compounds. According to the increasing demand of healthy life, the concern to antioxidant also is increasing because of its health-promoting effect. Phenolic compounds are one of the plant secondary metabolites class, which shows various benefits to preventing or treating chronic diseases. In this study, we have measured the total phenol content from total 647 rice samples using the Floin-Ciocalteau method, and then were selected 30 rice genetic resources classified with high, middle, and low group on the basis of total phenol content. The average of the total phenol content of each group was high-group ($6892.9{\pm}488.5{\mu}g\;GAE/g$) > middle-group ($1428.1{\pm}76.0{\mu}g\;GAE/g$) > low-group ($97.6{\pm}11.4{\mu}g\;GAE/g$). The selected rice samples were analyzed with LC-MS/MS to find the composition and concentration of individual phenolic in rice grain. High-group and middle-group contained large amounts of protocatechuic acid and (+)-catechin whereas low-group showed limited amount. Among high-group samples, rice samples with black pericarp color (IT 174089, IT 220079, and IT 259958) had high content of peonidin-3-O-glucoside. Further, these black rice samples were special since polydatin, rarely found stilbenoid in rice grain, was detected. Overall, both the sum of phenolic acid and the sum of flavonoid were high-group > middle-group > low-group. Also, each group exhibited different phenolic compositions; high-group consisted of flavonoid more than phenolic acid, middle-group and low-group was comprised of phenolic acid rather than flavonoid, and non-pigmented rice was composed by fully phenolic acid. The total phenol content had positive relationships with the sum of phenolic compound (r = 0.64), the sum of flavonoid (r = 0.74) at the significance level of p < 0.0001. In addition, protocatechuic acid and quercetin showed positive correlation with above phenolic composition parameters; in order, r = 0.98, 0.65 for protocatechuic acid and r = 0.73, 0.78 for quercetin (p < 0.0001). In conclusion, the total phenol content assay showed the possibility of utilization as a phenolic composition indicator in rice grain. Also, this result was suggested study pigment on other material.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.2
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• pp.162-167
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• 2001

This study was carried out to quantitatively determine phenol compounds in smoke total particulate matter(TPM) to evaluate the qualititive characteristics of flue-cured tobacco varieties(NC82, KFl14 and KFl18). After collecting The TPM by using smoking machine, the concentration of phenol compounds were analyzed by gas chromatography as their trimethylsilyl derivative on a fused capillary column bonded with a 5％ PE ME siloxane stationary phase. In all the flue-cured tobacco varieties, the major phenol components were monohydroxy compounds. The order of the highest concentration of total phenol compounds in TPM was NC82, KF114 and KFl18 but the contents of dihydroxy compound in the KFl18 was higher than those of NC82 and KF114.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.702-707
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• 2011

The purpose of this study was to analyze the bioactive compounds of soybean snacks and to carry out a sensory evaluation of those variations which had various seasoning mixing ratio. Five soybean snacks were developed for these experiments. Proximate composition, the contents of total phenol compounds and isoflavone, and sensory characteristics of the soybean snacks were measured. There were significant differences in amounts of isoflavones and total phenolic compounds of soybean snacks($p$ <0.05). The seasoned soybean snacks had a higher level of daidzein and genistein contents than did control group. The total phenol compound contents of the control group was 210.3 mg gallic acid equivalents/100 g, whereas those for individual soybean snacks(A~E) were 152.3, 160.2, 162.4, 158.4 and 164.6 mg gallic acid equivalents/100 g, respectively. In sensory evaluation, there were significant differences($p$ <0.05) in taste, texture, and overall acceptability of the soybean snacks.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.111.1-111
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• 2003

삼백초 지상부의 에탄올 추출농도와 추출 시간에 따른 수율, total phenol과 total flavonoid함량, DPPH 라디칼 소거능을 조사하였다. 추출 온도 9$0^{\circ}C$에서 에탄올농도를 증가시키면서 8시간동안 환류추출하였다. 추출수율과 DPPH 라디칼 소거능은 에탄올농도 40%까지는 증가하다가 60%이상에서는 감소하였고 total phenolic compound와 total flavonoid의 함량도 비슷한 경향을 보였다. total phenolic compound의 함량은 40%와 60%에서 큰 차이가 없는 반면 total flavonoid의 함량은 40%에서 더 높았다. total phenolic compound와 total flavonoid 함량, DPPH 라디칼 소거능 및 추출수율은 40% 이상에서는 큰 변화가 없어 추출용매의 조건은 40% 에탄올로 선정하였다. 40% 에탄올로 9$0^{\circ}C$에서 24시간 동안 4시간 간격으로 환류추출하였을 때 total phenolic compound와 total flavonoid 함량, DPPH 라디칼 소거능 및 추출수율은 4시간 이후 큰 차이가 없었다. 삼백초의 용매추출조건으로는 40% 에탄올, 4시간 추출하는 것이 적합하다고 판정된다.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.98-105
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• 2009

This study examined the effects of adding four different amounts (0%: control, 4%: M-4, 8%: M-8, 12%: M-12) of button mushroom (Agaricus bisporous) powder on the quality characteristics of cookies. The bulk density and pH of the dough, and firmness, color, spread factor, consumer acceptability of cookies, and total phenol compound content and free radical scavenging activity of mushroom powder and cookies were measured. While the bulk density and pH of the dough as well as spread factor of the cookies significantly decreased, the firmness, L values and total phenol compound contents and free radical scavenging activity of the cookies significantly increased with increasing mushroom powder content(p<.05). The consumer acceptability scores for the button mushroom cookie groups ranked significantly(p<.05) higher than those of the control group in general acceptability, appearance, flavor, color, taste, and texture. This study suggests that button mushroom powder is a good ingredient for increasing the acceptability and functionality of cookies.

• YAKHAK HOEJI
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• v.24 no.2
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• pp.135-141
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• 1980

The crystal and molecular structure of 2-methyl-3-(N-trimethyl ammonium)phenol iodide, $C_{10}H_{16}NOI, was determined by X-ray diffraction method. The compound crystallizes in the orthorhombic space group $P_{na2}_{1}$ with a=13.327(3), b=12.496(3), C=7.227(2)A and Z=4. A total of 489 independent observed reflections were collected by the automated Four-circle diffractometer and was solved by heavy atom method and refined by anisotropic block-diagonal least-squares method to the R value of 0.04. The benzene ring is slightly distorted from regular hexagon. The I atom and 2-methyl-3-(N-trimethyl ammonium)phenol group is held together by van der Waals forces in the crystal. Intermolecular hydrogen bond is of the type O-H....I with the length 3.35.angs.. Apart from the hydrogen bonding system the molecules are held together by van der Waals forces in the crystal.

• Korean Journal of Medicinal Crop Science
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• v.12 no.3
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• pp.191-202
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• 2004

82 species of Korean medicinal plants were measured to their SOD (superoxide dismutase) activity, total phenol and individual phenol compounds. The SOD activity of medicinal plants was varied from 3.67% to 48.3%, and especially, 4 species including Polygala tenuifolia Willd. showed activity over 40% higher than other species. The 16 individual phenol compounds concentrations have a severe variation in medicinal plants. Codonopsis lanceolata is the highest concentration $(12,176\;{\mu}g/g)$, and 10 species including Glycyrrhiza uralensis Fisch were showed to concentrations more than $1,000\;{\mu}g/g$. And also, salicylic acid was generally found in many plants, but trans-cinnamic acid, naringenin and kampferol was little found in plants. The total phenol by Folin-Dennis methods showed a respectively variation $(3{\sim}249.731\;{\mu}g/g)$ in 82 medicinal plants, and 7 species including Astragalus membranaceus showed low total phenol concentrations less than $10\;{\mu}g/g$. In conclusion, we expect that selecting medicinal plants with high biological activity might develop to chemicals related to antioxidants, as well as these become most popular substance at many industrial materials, and suggest to more researchs in future.

• Korean Journal of Medicinal Crop Science
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• v.15 no.2
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• pp.120-127
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• 2007

The objective of this research was to evaluate the ability of water and ethanol extracts from mulberry fruit (Morus alba L.) to influence the inhibitory activity of angiotensin converting enzyme (ACE) and xanthine oxidase(XOase). The total phenol contents and sixteen phenolic compounds were investigated in water and ethanol extracts. In order to understand the factors responsible for the potent antioxidant and antihypertensive ability of mulberry, it has been evaluated for anti-oxidative activity using Fenton's reagent/ethyl linoleate system and for free radical scavenging activity using the 1,1-diphenyl-2-picryl hydrazyl free radical generating system. The total phenol contents and total of phenolic compounds in ethanol extract showed higher levels than water extract in mulberry fruit six phenolic compounds (chlorogenic acid, narigin, syringic acid, quercetin, naringenin, kampferol) has a higher individual phenolic compound content in the 60% ethanol extraction than 80% ethanol extract. The inhibitory activity on angiotensin converting enzyme (ACE) were highest in 80% ethanol extract (9.0%). Also, activity of xanthine oxidase(XOase) inhibition appeared highest in 80% ethanol extracts and correlated well with the total phenolic content, which was modulated by the concentration of individual phenolic compounds. This result revealed, that strong biological activity was caused by specific phenol compound contents. Utilization of water and ethanol extracts from mulberry fruit are expected to be good candidate for development into source of free radical scavengers and anti-hypertentive activity

• Journal of Applied Biological Chemistry
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• v.50 no.4
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• pp.244-248
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• 2007

The contents of total phenol and total flavonoid of artichoke (Cynara scolymus L.) were measured. The antioxidant activity of the artichoke was evaluated based on its potential as a scavenging the ABTS radical. These results showed the antioxidant activity of artichoke has a close relationship with the total flavonoid content. The compound showing antioxidant activity was isolated from the artichoke by repeated column chromatography and recrystallization. Based on the spectrometric studies, the compound was identified as 1,3-dicaffeoylquinic acid, known as cynarin. The content of cynarin from heads and leafs of the artichoke determined by $C_{18}$ reversed phase HPLC (high-performance liquid chromatography) coupled with photodiode array detector was 10.15 and 0.67 mg/g, respectively. This compound showed potent antioxidant activities against DPPH and ABTS radicals ($EC_{50}$ = 14.09 and 28.85 ${\mu}M$, respectively).