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http://dx.doi.org/10.9721/KJFST.2012.44.1.014

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)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.1, 2012 , pp. 14-20 More about this Journal
Abstract
The present study was carried out to isolate and identify of antioxidants from makgeolli. Makgeolli (3 L) was filtered and the residue was extracted by MeOH. The combined filtrates and MeOH extracts were successively solventfractionated by n-hexane, EtOAc, and BuOH. In the antioxidative activity against DPPH and $ABTS^+$ radicals of each fraction obtained after solvent-fractionation, EtOAc and BuOH layers showed higher activities than other fractions. Therefore, the two layers were respectively purified by column chromatography and HPLC. The isolated compounds were subjected to NMR and MS analyses and identified as 4-hydroxybenzaldehyde (1, 2.0 mg), 2-(4-hydroxyphenyl)ethanol (2, tyrosol, 15.3 mg), trans- and cis-ferulic acids (3 and 4, 1.2 mg), 1H-indole-3-ethanol (5, tryptophol, 3.4 mg), dimethyl succinate (6, 14.9 mg), succinic acid (7, 7.4 mg), and mono-methyl succinate (8, 7.8 mg). The presence of 1-5 in makgeolli have never before been reported.
Keywords
Makgeolli; antioxidant; 2-(4-hydroxyphenyl)ethanol (tyrosol); phenolic compound; organic acid;
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Times Cited By KSCI : 4  (Citation Analysis)
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