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Isolation and Identification of Low Molecular Phenolic Antioxidants from Ethylacetate Layer of Korean Black Raspberry (Rubus coreanus Miquel) Wine  

Kim, Seong-Ja (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Lee, Hyoung-Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Rhee, Chong-Ouk (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Lim, Ik-Jae (Yeonsudang Co., Ltd.)
Chung, Hee-Jong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.2, 2008 , pp. 129-134 More about this Journal
Abstract
Five antioxidative active substances were isolated from the EtOAc layer (20 g/56.2 g) of Korean black raspberry (Rubus coreanus Miquel) wine (11 L, black raspberry 15.7 kg fresh wt. eq.) by various column chromatography and high performance liquid chromatography (HPLC). Proton nuclear magnetic resonance ($^1H$-NMR) spectroscopy and gas chromatography Electro Ionization-Mass Spectrometry (GC-EI-MS) identified these as 4-hydroxybenzoic acid (1, 0.1 mg), 3,4-dihydroxybenzoic acid (2, 0.3 mg), 4-(2-hydroxyethyl)-phenol (3, 0.6 mg; tyrosol), pyrocatechol (4, 0.3 mg), 3,4,5-trihydroxybenzoic acid ethyl ester (5, 0.6 mg; ethyl gallate). The presence of 1 and 2 in Korean black raspberry has previously been reported. However, the presence of 3-5 in Korean black raspberry, and the identification of 1-5 from the Korean black raspberry wine have never before been reported.
Keywords
black raspberry wine; Rubus coreanus Miquel; antioxidants; phenolic compounds; phenolic acids;
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Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 3
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