• 생약학회지
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• 제50권1호
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• pp.53-58
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• 2019

Morus alba fruit contains several anthocyanins and flavonoids like cyanidin-3-O-rutinoside and quercetin-3-O-rutinoside. Extractions from Morus alba fruit were performed with five different compositions of ethanol/water [v/v]. High-Performance Liquid Chromatography (HPLC) was used for the validation and content determination of cyanidin-3-O-rutinoside and quercetin-3-O-rutinoside. The contents of cyanidin-3-O-rutinoside in ethanol extracts (100%, 70%, 40%, 20% and 0%, ethanol/water [v/v]) were 1.150%, 0.822%, 0.749%, 0.663% and 0.597%, respectively. Quercetin-3-O-rutinoside contents of ethanol extracts (100%, 70%, 40%, 20% and 0%, ethanol/water [v/v]) were 0.167%, 0.161%, 0.159%, 0.155% and 0.096%, respectively. The highest contents of cyanidin-3-O-rutinoside and quercetin-3-O-rutinoside were in the ethanol extract with 100% ethanol/water [v/v]. These HPLC analysis method could be used as basic data for standardization of functional food from Morus alba fruit.

• 한국식품영양학회지
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• 제28권1호
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• pp.40-46
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• 2015

Hamcho (Salicornia herbacea) extracts were evaluated for total polyphenol content, antioxidant and pro-oxidant activities. The total polyphenol content was 1.81 g and 0.72 g per 100 g of dried sample in water and ethanol extracts respectively. Both water and ethanol extracts of Hamcho significantly exhibited antioxidant activity. The scavenging activity of hydroxyl radical was 13.8~26.2% and 14.2~16.0% in water and ethanol extracts respectively. The inhibitory effect of conjugated diene formation was 24.6~39.1% and 28.4~39.6% in water and ethanol extracts respectively. However, pro-oxidative effect was also observed in the Hamcho extracts. The Hamcho water extract showed the pro-oxidant effect by enhancing the formation of hydroxyl radical and conjugated diene. The ethanol extract of Hamcho induced conjugated diene formation at 0.5 mg/mL but not at 1 mg/mL. The hydroxyl radical formation was not induced by the Hamcho ethanol extract. Taken together, these results show that Hamcho extracts can act as pro-oxidants by generating hydroxyl radical or conjugated diene in addition to their antioxidant properties. Therefore, this study suggests that the physiological properties of Hamcho and its use as food materials should be considered with caution because antioxidant dietary plants such as Hamcho possess possible adverse effects induced by pro-oxidant activity.

• 한국축산식품학회지
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• 제36권1호
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• pp.8-13
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• 2016

This study investigated the effect of soy protein hydrolysates (SPH) prepared by varying subcritical media on the physicochemical properties of pork patties. For resource of SPH, two different soybean species (Glycine max Merr.) of Daewonkong (DWK) and Saedanbaek (SDB) were selected. SPH was prepared by subcritical processing at 190℃ and 25 MPa under three different of media (water, 20% ethanol and 50% ethanol). Solubility and free amino group content revealed that water was better to yield larger amount of SPH than ethanol/water mixtures, regardless of species. Molecular weight (Mw) distribution of SPH was also similar between two species, while slightly different Mw distribution was obtained by subcritical media. For pork patty application, 50% ethanol treatment showed clear red color comparing to control after 14 d of storage. In addition, ethanol treatment had better oxidative stability than control and water treatment based on thiobarbituric acid-reactive substances (TBARS) analysis. For eating quality, although 20% ethanol treatment in SDB showed slightly higher cooking loss than control, generally addition of SPH did not affect the water-binding properties and hardness of pork patties. Consequently, the present study indicated that 50% ethanol was the best subcritical media to produce SPH possessing antioxidant activity, and the SPH produced from DWK exhibited better antioxidant activity than that produced SDB.

• 대한화학회지
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• 제10권3호
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• pp.114-118
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• 1966

The glass electrode was empirically calibrated in dioxane-and ethanol-water mixed solvents, by means of which the pH-meter reading could be converted to stoichiometric hydrogen ion concentration. By the potentiometric titration method, the thermodynamic dissociation constants of hydrogen cupferrate (HCup) with variations of ionic concentration in aqueous solution were determined, and by the extrapolation of the constants the new thermodynamic $pK_a$ value, 3.980${\pm}$0.006, at zero ional concentration was obtained. The thermodynamic dissociation constants of HCup in dioxane-and ethanol-water solution were also potentiometrically determined with the changes in composition of organic solvents at 0.01 and 0.05 of the ionic strength(${mu}$) and 25 $^{\circ}C$. The empirical formula of the constants with mole fraction(n) of the organic solvent are as follow: Dioxane-water solution. $pK_a$= 12.96n + 4.10 at ${\mu}$ = 0.01, n = 0.0228∼0.171 $pK_a$= 12.05n + 4.23 at ${\mu}$ = 0.05, n= 0.0228∼0.171 Ethanol-water solution, $pK_a$= 4.0ln + 4.26 at ${\mu}$= 0.01, n= 0.0395∼0.262 $pK_a$= 3.83n + 4.34 at ${\mu}$= 0.05, n= 0.0395∼0.262

• 대한화학회지
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• 제10권1호
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• pp.11-14
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• 1966

Ethanol-water mixture 內에서 일어나는 p-nitrobenzyl chloride의 solvolysis反應에 대한 熱力學的 parameter를 구하고 이 data를 ${\delta}_M{\Delta}H^{\neq} = a'Y + b{\delta}_M{\Delta}S^{\leq}$에 適用함으로써 反應常數 a'가 50% 이하의 alcohol solvent에서나 50% 이상의 solvent에서 같다는 것을 알 수 있었다. 즉 water-rich solvent에서나 alcohol-rich solvent에서나 solvolysis反應의 mechanism은 변함이 없다는 것을 알았다.

• 한국식품과학회지
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• 제37권5호
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• pp.833-837
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• 2005

송화분, 참나무화분 및 백합화분에 대한 항산화 효능을 DPPH radical 소거능 및 동물조직의 지질산화 억제효능을 이용하여 평가하였다. 각 화분을 ethanol, 50% ethanol 및 물을 이용하여 추출물을 조제한 후 이들에 대한 DPPH radical 소거능을 분석한 결과 50% 소거능을 나타내는 $EC_{50}$ 값은, 송화분의 경우 50% ethanol 추출물(40.0mg/mL)이 가장 낮게 나타났으며 물 추출물(46.8mg/mL), 100% ethanol 추출물(131.2mg/mL) 순 이었다. 참나무화분에서는 50% ethanol 추출물(3.2mg/mL), 100%, ethanol 추출물(4.5mg/mL), 물 추출물(8.3mg/mL) 순이었고 백합화분에서는 100% ethanol 추출물의 $EC_{50}$값이 14.0mg/mL로, 50% ethanol 추출물(24.0mg/mL) 및 물 추출물(18.8mg/mL)에 비해 가장 낮았다. 3 종의 화분에서는 참나무 화분의 DPPH radical 소거능이 우수한 것으로 나타났다. 한편 $ascorbate-Fe^{3+}-EDTA$에 의해 유도되는 뇌조직에서의 지질산화도는 송화분, 참나무화분, 백합화분 추출물에 의해 모두 농도 의존적으로 억제되었으며 신장에서의 지질산화도 억제되었다. 그리고 이 중에서 송화분보다는 참나무와 백합화분의 효능이 우수한 것으로 나타났다. 화분 추출물에 대한 총 polyphenol의 함량을 분석한 결과 참나무화분$(32.5{\pm}2.9{\mu}g/mg\;pollen)$이 백합화분$(25.9{\pm}1.4{\mu}g/mg\;pollen)$이나 송화분$(9.3{\pm}0.7{\mu}g/mg\;pollen)$보다 높게 나타났다.

• 한국식품위생안전성학회지
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• 제36권1호
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• pp.86-92
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• 2021

식용곤충인 갈색거저리 유충을 기능성 소재로 활용하기 위하여 갈색거저리 유충 추출물의 산화방지 성분 및 활성을 확인하였다. 동결건조한 갈색거저리 유충 분말의 일반 성분은 수분함량 0.80 ± 0.06%, 조회분 3.29 ± 0.03%, 조단백질 54.07 ± 0.24%, 조지방 36.78 ± 0.66%이었다. 갈색거저리 유충 분말의 ethanol 농도별(95%, 70%, 50%, 물) 추출물의 총 phenolic compounds 함량은 50% ethanol 추출물에서 459.23 ± 1.05 mg/100 g으로 가장 높았으며, 총 flavonoid compounds 함량은 물 추출물에서 19.86 ± 0.69 mg/100 g으로 가장 높았다. 갈색거저리 유충 분말 추출물의 DPPH radical 소거 활성은 70% ethanol 추출물에서 82.60 ± 0.00%로 가장 높았으며, 물, 50% ethanol, 95% ethanol 추출물 순으로 높았다. ABTS radical 소거 활성은 50% ethanol 및 물 추출물에서 각각 97.57 ± 0.16%와 95.33 ± 0.41%로 높게 나타났으며, 유의적 차이는 없었다. 환원력의 경우 물 추출물에서 유의적으로 가장 높았으며, 50% ethanol, 70% ethanol, 95% ethanol 추출물 순이었다. 본 연구결과 갈색거저리 유충의 산화방지 성분의 함량이 많고 산화방지 활성을 우수함을 확인하였으며, 기능성 소재로서 활용할 가치가 있는 것으로 나타났다.

• 한국식품영양과학회지
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• 제37권10호
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• pp.1231-1237
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• 2008

포공영의 총 페놀함량에서는 열수 추출물 7.80$\pm$0.97 mg/g, 에탄올 추출물 9.12$\pm$0.51 mg/g으로 나타났다. 플라보노이드함량은 열수 추출물 54.20$\pm$1.95 mg/g, 에탄올 추출물 79.43$\pm$4.44 mg/g으로 항산화 활성에 관련된 페놀 및 플라보노이드 화합물들이 에탄올 추출물에 많이 존재함을 확인할 수 있었다. 전자공여능에 있어서도 포공영 에탄올 추출물이 열수 추출물 $IC_{50}$값에 비해 3배 정도의 뛰어난 활성을 보였다. 아질산염 소거능은 모든 pH 조건하에서 에탄올 추출물이 열수 추출물보다 높은 아질산염 소거능을 나타내었으며, pH가 증가할수록 감소하였다. SOD 유사활성을 측정한 결과 열수 추출물에서는 18.34$\sim$37.26 $\mu$g/mL, 에탄올 추출물에서는 16.60$\sim$49.03 $\mu$g/mL의 범위로 분석되었으며, 농도에 따른 유의적 증가현상을 나타내었다. Tyrosinase 및 elastase 저해활성은 모든 추출물에서 대조구에 비해 다소 약한 활성을 나타내었다. 포공영 추출물은 뛰어난 항산화 활성을 나타나 기능성 식품 및 화장품 소재로 개발 가능성이 높을 것으로 사료된다.

• 한국축산식품학회지
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• 제35권2호
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• pp.265-271
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• 2015

In a previous study, hydrolysates of porcine placenta were obtained and the extraction efficiency for proteins and amino acids was compared between sub- and super-critical water extraction systems; optimum efficiency was found to be achieved using subcritical water ($170^{\circ}C$, 10 bar). In this study, the effects of adding ethanol to the subcritical water system were investigated. The lowest-molecular-weight extraction product detected weighed 434 Da, and the efficiency of extraction for low-molecular-weight products was increased when either the concentration of ethanol was decreased, or the extraction time was lengthened from 10 min to 30 min. The highest concentration of free amino acids (approximately 8 mM) was observed following 30 min extraction using pure distilled water. The concentration of free amino acids was significantly lower when ethanol was added or a shorter extraction time was used (p<0.05). Color change of the solution following extraction was measured. There were no significant differences in color between lysates produced with different extraction times when using distilled water (p>0.05); however, using different extraction times produced significant differences in color when using 20% or 50% ethanol solution for subcritical extraction (p<0.05). The range of pH for the hydrolysate solutions was 6.4-7.5. In conclusion, the investigated extraction system was successful in the extraction of $\leq$ 500 Da hydrolysates from porcine placenta, but addition of ethanol did not yield higher production of low-molecular-weight hydrolysates than that achieved by DW alone.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 추계학술대회
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• pp.63-63
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• 2019

The thinning Green ball apple was extracted using water and ethanol and a phenolic concentration of thinning Green ball apple was $50-200{\mu}g/mL$. The water and ethanol extracts of thinning Green ball apple showed 94.69% and 92.24% 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and 100.30% and 99.16% 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity at phenolic concentration of $200{\mu}g/mL$, respectively. The water and ethanol extracts of thinning Green ball apple showed antioxidant protection factor of 1.76 antioxidant protection factor and 1.76 antioxidant protection factor, respectively. The water and ethanol extracts showed 101.46% and 99.64% anti-oxidative effect on thiobarbituric acid reactive substances at phenolic concentration of $200{\mu}g/mL$. Hence, the water and ethanol extracts of thinning Green ball apple can be considered a potential anti-oxidant. The water and ethanol extracts showed 33.28% and 32.14% hyaluronidase inhibition, respectively, at phenolic concentration of $150{\mu}g/mL$. The water and ethanol extracts showed 47.33% and 40.92% elastase inhibition and 46.19% and 65.58% collagenase inhibition at phenolic concentration of $200{\mu}g/mL$, respectively. About these experiments, thinning Green ball apple was found to exhibit anti-oxidation activity as well as hyaluronidase, elastase and collagenase inhibitory activities. Therefore, thinning Green ball apple can be considered a potential source for functional food.