Isolation and Identification of Antioxidants from Makgeolli
![]() ![]() |
Wang, Seung-Jin
(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) Cho, Jeong-Yong (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) Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) |
1 | Graf E. Antioxidant potential of ferulic acid. Free Radical Bio. Med. 13: 435-448 (1992) DOI |
2 | Hirabayashi T, Ochiai H, Sakai S, Nakajima K, Terasawa K. Inhibitory effect of ferulic acid and isoferulic acid on murine interleukin-8 production in response to influenza virus infections in vitro and in vivo. Planta Med. 61: 221-226 (1995) DOI |
3 | Balasubashini MS, Rukkumani R, Viswanathan P, Menon VP. Ferulic acid alleviates lipid peroxidation in diabetic rats. Phytother. Res. 18: 310-314 (2004) DOI |
4 | Wenk GL, McGann-Gramling KS, Hauss-Wegrzyniak B, Ronchetti D, Maucci R, Rosi S, Gasparini L, Ongini E. Attenuation of chronic neuroinflammation by a nitric oxide-releasing derivative of the antioxidant ferulic acid. J. Neurochem. 89: 484-493 (2004) DOI |
5 | Kim SM. Antifungal activity of phytopathogenic fungus by phenylethyl alcohol, phenylethyl acetate, tryptopol and characteristics of antifungal proteins. MS thesis, Chungnam National University, Daejeon, Korea (2009) |
6 | Erdogan I, Sener B, Higa T. Tryptophol, a plant auxin isolated from the marine sponge Ircinia spinulosa. Biochem. Syst. Ecol. 28: 793-794 (2000) DOI |
7 | Lee SR. Fermented Foods of Korea. Korea Institute of Culture, Korea Culture Series 15, Ewha Womans University Press, p. 284 (1986) |
8 | Kim SJ, Lee HJ, Park KH, Rhee CO, Lim IJ, Chung HJ, Moon JH. Isolation and identification of low molecular phenolic antioxidants from ethylacetate layer of Korean black raspberry (Rubus coreanus Miquel). Korean J. Food Sci. Technol. 40: 129-134 (2008) |
9 | Park HB, Lee KH, Kim KH, Lee KI, Noh HJ, Choi SU, Lee KR. Lignans from the roots of Berberis amurensis. Nat. Prod. Sci. 15: 17-21 (2009) |
10 | Salum ML, Robles CJ, Erra-Balsells R. Photoisomerization of ionic liquid ammonium cinnamates: One-pot synthesis-isolation of Z-cinnamic acids. Org. Lett. 12: 4808-4811 (2010) DOI |
11 | Matsubara Y, Kumamoto H, Iizuka Y, Murakami T, Okamoto K, Miyake H, Yokoi K. Structure and hypotensive effect of flavonoid glycosides in Citrus unshiu peelings. Agr. Biol. Chem. Tokyo 49: 909-914 (1985) DOI |
12 | Tang W, Eisenbrand G. Chinese Drugs of Plant Origin. Springer- Verlag, Berlin, Germany. pp. 545-548 (1993) |
13 | Ha JH, Lee DU, Lee JT, Kim JS, Yong CS, Kim JA, Ha JS, Huh K. 4-Hydroxybenzaldehyde from Gastrodia elata B1. is active in the antioxidation and GABAergic neuromodulation of the rat brain. J. Ethnopharmcol. 73: 329-333 (2000) DOI |
14 | Lamuela-Raventos RM, Gimeno E, Fito M, Castellote A-I, Cavs M, De la Torre-Boronat MC, Lopez-Sabater MC. Interaction of olive oil phenol antioxidant components with low-density lipoprotein. Biol. Res. 37: 247-252 (2004) |
15 | Ramos-Comerzana A, Monteoliva-Sanchez M. Biopharmaceutical potencial of olive industrial wastes. Ars. Pharm. 41: 129-136 (2000) |
16 | Owen RW, Giacosa A, Hull WE. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. Eur. J. Cancer 36: 167-174 (2000) |
17 | Samuel SM, Thirunavukkarasu M, Penumathsa SV, Raul D, Maulik N. Akt/FOXO3a /SIRT1-Mediated cardioprotection by n-tyrosol against ischemic stress in rat in vivo model of myocardial infarction: Switching gears toward survival and longevity. J. Agr. Food Chem. 56: 9692-9698 (2008) DOI |
18 | Massimo DA, Carmela F, Roberta DB, Raffaella G, Claudio G, Roberta M. Polyphenols, dietary sources, and bioavailability. Ann. Ist. Super Sanita 43: 348-361 (2007) |
19 | Thirunavukkarasu M, Penumathsa SV, Samuel SM, Akita Y, Zhan L, Bertelli AAE, Maulik G, Maulik N. White wine induced cardioprotection against ischemia-reperfusion injury is mediated by life extending Akt/FOXO3a/NFkB survival pathway. J. Agr. Food Chem. 56: 6733-6739 (2008) DOI |
20 | Mathew S, Abraham TE. Ferulic acid: an antioxidant found naturally in plant cell walls and feruloyl esterases involved in its release and their applications. Crit. Rev. Biotechnol. 24: 59-83 (2004) DOI |
21 | Hernanz D, Nunez V, Sancho AI, Faulds CB, Williamson G, Bartolome B, Gomez- Cordoves C. Hydroxycinnamic acids and ferulic acid dehydrodimers in barley and processed barely. J. Agr. Food Chem. 49: 4884-4888 (2001) DOI |
22 | Bunzel M, Allerdings E, Sinwell V, Ralph J, Steinhart H. Cell wall hydroxy cinnamates in wild rice (Zizania aquatica L.) insoluble dietary fibre. Eur. Food Res. Technol. 214: 482-488 (2002) DOI |
23 | Shin KR, Kim BC, Yang JY, Kim YD. Characterization of yakju prepared with yeasts from fruits, 1. Volatile components in yakju during fermentation. J. Korean Soc. Food Sci. Nutr. 28: 794-800 (1999) 과학기술학회마을 |
24 | Yoo TJ. Korean Famous Wine. Central New Book, Seoul, Korea. p.96 (1981) |
25 | NTS. 2011 Alcoholic Liquors Factory Trends. National Tax Service, Seoul, Korea (2011) |
26 | Cheung JH. Studies on the identification of organic acid and sugars in the fermented mash of the takju made from different raw materials. Agric. Chem. Biotechnol. 8: 39-43 (1967) |
27 | RDA. Food Composition Table. 7th revision, National Rural Resources Development Institute, Rural Development Administration, Suwon, Korea (2006) |
28 | Lee JS, Lee TS, Park SO, Noh BS. Flavor components in mash of takju prepared by different raw materials. Korean J. Food Sci. Technol. 28: 316-323 (1996) 과학기술학회마을 |
29 | Lee DH, Kim JH, Lee JS. Effect of pears on the quality and physiological functionality of makgeolli. Korean J. Food Nutr. 22: 606-611 (2009) |
30 | Lee TS, Han EH. Volatile flavor components in mash of takju prepared by using Rhizopus japonicus nuruk. Korean J. Food Sci. Technol. 32: 691-698 (2000) |
31 | Kim CH. Studies on the quantitative changes of organic acid and sugars during the fermentation of takju. Agric. Chem. Biotechnol. 4: 33-42 (1963) |
32 | Lee WK, Kim JR, Lee MH. Studies on the changes in free amino acid and organic acids of takju prepared with different koji strains. Agric. Chem. Biotechnol. 30: 323-327 (1987) |
33 | Kim MH, Kim WH, Bae SJ. The effect of makgeolli on serum lipid concentration in male rats. J. Nat. Sci. Silla. Univ. 9: 73-84 (2001) |
34 | Shin MO, Kim MH, Bae SJ. The effect of makgeolli on blood flow, serum lipid improvement and inhibition of ACE in vitro. J. Life Sci. 20: 710-716 (2010) DOI |
35 | Son HS, Kim HS, Kwon TB, Ju JS. Isolation, purification and hypotensive effect of bioflavonoids in Citrus sinensis. J. Korean Soc. Food Nutr. 21: 136-142 (1992) 과학기술학회마을 |
36 | Takao T, Kitatani F, Watanabe N, Yagi A, Sakata K. A simple screening method for antioxidants and isolation of several antioxidants produced by marine bacteria from fish and shellfish. Biosci. Biotech. Bioch. 58: 1780-1783 (1994) DOI |
37 | Dudonne S, Vitrac X, Coutiere P, Woillez M, Merillon JM. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J. Agr. Food Chem. 57: 1768- 1774 (2009) DOI |
38 | Cho JY, Ryu HJ, Ji SH, Moon JH, Jung KH, Park KH. Phenolic compounds from the flower buds of Camellia japonica. Food Sci. Biotechnol. 18: 766-770 (2009) |
![]() |