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http://dx.doi.org/10.3746/jkfn.2006.35.6.713

Phenolic Compounds of Ligustrum japonicum Leaves  

Jo, Jeong-Ok (Dept. of Food Analysis, Institute of Health and Environment)
Jung, In-Chang (Dept. of Tourism and Hotel Culinary Arts, Sorabol College)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.6, 2006 , pp. 713-720 More about this Journal
Abstract
This study was designed to investigate the possible utilization of Ligustrum japonicum leaves as a source of functional ingredients. Contents of total phenolic compounds and condensed tannin were $0.89{\sim}1.53%$ and $0.10{\sim}0.13%$, respectively. The major flavonoid compounds in the leaves of L. japonicum were luteolin, apigenin and their glycosides. Tyrosol, t-cinnamic acid, p-hydroxybenzoic acid, vanillic acid, shikimic acid and protocatecuic acid were detected in free phenolic acid, while tyrosol, t-cinnamic acid, ferulic acid, esculetin, caffeic acid, p-coumaric acid and hydroxytyrosol were detected in esterified phenolic acid. The insoluble phenolic acid contained tyrosol, t-cinnamic and p-caoumaric acid.
Keywords
Ligustrum japonicum; phenolic compounds; tannin; flavonoid; phenolic acid;
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