• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.593-597
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• 2010

This study investigated the properties and antioxidative activities of phenolic acid concentrates of rice bran. Rice bran contains bioactive substances such as phenolic compounds, which can provide health benefits as natural antioxidants. This study examined how levels of phenolic acids can be obtained efficiently through various extraction methods. The extractions of defatted rice bran were followed by using ethylacetate (RBE-I), ethylacetate after alkaline hydrolysis (RBE-II), and 80% methanol (RBE-III). For all extracts, yields (%), total polyphenol contents (TPC), various phenolic acids and antioxidative activities were estimated. RBE-II had the highest total polyphenol contents (526.72 mg/100 g rice bran) and showed high antioxidative activity (74.7%). To concentrate the phenolic acids, RBE-II was passed through Sep-pak $C_{18}$ Vac cartridge and F1-RBE-II was collected by the elution of 50% methanol. The total phenolic content of F1-RBE-II (736.8 mg/100 g rice bran) was higher than that of RBE-II (367.1 mg/100 g rice bran), and the ratios of ferulic acid (73%) and sinapic acid (14%) increased. As RBE-II was analysed by HPLC, 6 different phenolic acids were found via chromatography, whereas F1-RBE-II showed 5 different peaks and the major phenolic acid was identified as ferulic acid. The ABTS radical scavenging activity of F1-RBE-II was the highest among the rice bran extracts. In a ${\beta}$-carotene-linoleic acid model system, linoleic acid oxidation was reduced by F1-RBE-II (73%) and RBE-II (35%).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5468-5475
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• 2015

This present work was aimed to analyse characteristics of fermentation and aging of Korean traditional cheongju prepared by adding of different brewing water. The three different mashes were used for fermentation and maturation. The cheongju(A) was prepared without adding of brewing water in two stage mashing. Cheongju(B) and cheongju(C) were made with adding of 1 liter and 2 liter brewing water in two stage mashing respectively whereas the cheongju(B) and cheongju(C) showed higher fermentation ability than that of cheongju(A) regarding to pH, ethanol, specific gravity and sugar concentration(brix). In terms of volatile compounds content after six months aging, cheongju(A and B) prepared by adding brewing water showed the higher content of ethyl acetate than that of cheong(C) and the concentrations were maintained during the aging period. In addition, the content of fusel oil(n-propanol, i-butanol, n-butanol, i-bmyl alcohol, n-bmyl alcohol)indicated similar pattern as ethyl acetate. The organic acid of cheongju B(4873.46 mg/l) and C(4963.12 mg/l) also indicated the higher content than that of cheongju A(4661.47 mg/l). In conclusion, cheongju B and C prepared by adding brewing water in two stage mashing showed better quality and taste than that of cheongju A.

• Analytical Science and Technology
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• v.23 no.6
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• pp.524-530
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• 2010

Chloramphenicol is one of the most effective antibiotics for treatment of food-producing animals for typhoid fever. However, it has been reported that it caused severe side effects such as aplastic anemia in human, therefore the use of chloramphenicol for food-producing animal is prohibited by European Union and other countries. In this study, the analytical method using isotope dilution liquid chromatography-mass spectrometry (ID-LC/MS) was established for accurate determination of chloramphenicol in meat. Chloramphenicol was extracted with ethylacetate from porcine and solid phase extraction cartridge was used for enhancing the recovery. The residue of chloramphenicol in porcine was analyzed using the liquid chromatography mass spectrometer (LC/MS) interfaced with electrospray ionization source. Analysis was performed in negative mode with selected reaction mornitoring mode at m/z 321${\rightarrow}$257 of $[M-H]^-$ ${\rightarrow}$ $[M-H-(HCOCl)]^-$ and m/z 326 ${\rightarrow}$ 262 channels for its isotope. The established method was tested using fortified samples at the level of 0.2 1, 10, $25\;{\mu}g$/kg and analytical results agreed with the gravimetrically fortified values within their uncertainties. This method was validated by analyzing a certified reference material, BCR 445, from IRMM (Institute for Reference Materials and Measurement). Our measurement values agreed with the certified value within their uncertainties. The uncertainty of our measured value was much lower than that the certified value from IRMM.

• Journal of Life Science
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• v.28 no.5
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• pp.509-516
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• 2018

Five phenolic compounds were isolated from the ethyl acetate fraction of leaves from Stewartia koreana, and their nitric-oxide (NO) inhibitory activities were measured to identify the major active constituents responsible for the efficacy of the extract against inflammatory reactions. These five compounds were quercetin (1), quercitrin (2), hyperin (3), quercetin-3-O-(6"-O-galloyl)-${\beta}$-D-galactopyranoside (4), and kaempferol 3-O-[2",6"-di-O-(trans-p-coumaroyl)]-${\beta}$-D-glucopyranoside (5). Among the separated compounds in the EtOAc fraction, compounds 4 and 5 were isolated for the first time, and no study has yet reported their anti-inflammatory effects. The compounds were identified by spectroscopic analysis, and the isolated compounds showed significant NO inhibitory effects in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. Compound 5 showed the most potent inhibitory effect (63.35% inhibition) against LPS-induced NO production compared to that of compound 1 (17.17%), compound 2 (5.0%), compound 3 (3.92%), and compound 4 (6.32%) at $10{\mu}g/ml$ concentration. NO production was inhibited by suppressing the protein expression of inducible nitric-oxide synthase in LPS-stimulated RAW 264.7 macrophages. These results indicate that kaempferol 3-O-[2",6"-di-O-(trans-p-coumaroyl)]-${\beta}$-D-glucopyranoside might be the major active compound responsible for the anti-inflammatory effects of S. koreana.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.635-639
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• 1995

The effective extraction of antioxidative substances from soybean was investigated by using various solvents, such as water, ethanol, methanol, acetone, chloroform, benzene, ethyl acetate, ether, dichloromethane, and hexane. Extraction was performed by cold method at $30^{\circ}C$ and by reflux method at $85^{\circ}C$. The antioxidative effect of the extracts was determined by peroxide value during the oxidation of soybean oil containing the extracts at $105^{\circ}C$ for 10 hours, and also by TBARS(thiobarbituric acid reactive substances) formed during the peroxidation of egg lecithin liposomes. The antioxidant activity of the extracts from raw soybean was higher than that from defatted soybean. The antioxidant activity of the extracts by reflux method was higher than that by cold method. The methanol extract from defatted and roasted soybean(DRS) showed the highest antioxidative effect against oxidation of soybean oil, while the water extract from DRS in egg lecithin liposomes. In the peroxidation of egg lecithin liposomes, the antioxidative effect of polar solvents extracts were higher than those by nonpolar solvents extracts.

• Microbiology and Biotechnology Letters
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• v.38 no.1
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• pp.32-39
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• 2010

This study was carried out to investigate the usefulness of the natural antimicrobial substances for natural dyeing. Antimicrobial activity of natural substances, extracted by water, ethanol, methanol and ethyl acetate, were shown over 20 mm by Rheum palmatum, Caesalpinia sappan, Prunus mume, Schizandra chinensis, Rhus javanica, and Coptis japonica. Especially, water and methanol extract of C. japonica were shown strong antimicrobial activity against all investigated strains. Minimum inhibition concentration of C. japonica water extract was investigated 110 mg/mL for Staphylococcus aureus ATCC 6538. Investigated natural substances were not only shown strong antimicrobial activity for natural dyeing but also might be used other industries.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.3
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• pp.183-191
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• 2010

The crude ethanol extracts and their solvent-partitioned fractions derived from the leaf and twig of Viburnum dilatatum Thunb. were investigated for their 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging efficacy. The results showed that the butanol-soluble fraction ($SC_{50}\;=\;110.30\;{\mu}g/mL$) exhibited higher anti-oxidant activity than the crude ethanol extract ($SC_{50}\;=\;117.03\;{\mu}g/mL$) in the DPPH assay model. Then, the effects of the same extract samples on the production of nitric oxide were examined in LPS-stimulated RAW264.7 cells. Although the hexane and methylene chloride-soluble fraction showed a weak anti-oxidant activity, they exhibited potent inhibitory activity of NO production above 50 % at a concentration of $10\;{\mu}g/mL$. The hexane-soluble fraction also showed the inhibitory effect on mRNA expression of pro-inflammatory mediators such an TNF-$\alpha$, IL-$1{\beta}$, IL-6, iNOS and COX-2 in LPS-stimulated RAW264.7. These results suggest that the solvent extracts of Viburnum dilatatum Thunb. could be used as an anti-irritation ingredient.

• Food Science and Preservation
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• v.21 no.1
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• pp.114-120
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• 2014

Zizyphus jujube leaf fractions (ZLFs) showed no cytotoxic effects of up to $100{\mu}g/mL$, while the anti-inflammatory effects of ZLFs were analyzed by checking the productions of nitric oxide (NO), prostaglandin $E_2$ ($PGE_2$), cyclooxygenase-2 (COX-2), and inflammatory cytokines TNF-${\alpha}$, IL-$1{\beta}$, and IL-6 in the lipopolysaccharide (LPS)-stimulated Raw264.7 macrophage up to the concentration of $100{\mu}g/mL$. ZLFs ($100{\mu}g/mL$) demonstrated a strong anti-inflammatory activity that reduced 61~85% of NO and 71~100% of $PGE_2$ production in the LPS-stimulated Raw264.7 macrophage. Even the low ZLFs concentration of $1{\mu}g/mL$ have reduced NO and $PGE_2$ production by 34~64%. Expressions of COX-2 protein were also effectively inhibited by the ZLFs. Furthermore, the TNF-${\alpha}$, IL-$1{\beta}$, and IL-6 production were significantly suppressed through the treatment of ZLFs at concentrations of 1, 10, and $100{\mu}g/mL$. In the order of the Zizyphus jujube leaf water fraction (ZLWF) < buthanol fraction (ZLBF) < ethyl acetate fraction (ZLEF) showed anti-inflammatory activity. In particular, the ethyl acetate fraction ZLEF at $100{\mu}g/mL$ showed an excellent anti-inflammatory activity by reducing the production of NO, $PGE_2$, COX-2, and inflammatory cytokines (TNF-${\alpha}$, IL-$1{\beta}$, IL-6) in the level of Raw264.7 macrophage without LPS-stimulation or even better. The results of our study suggest the potential of ZLEF for use as an excellent ant-inflammatory inhibiting mediator and may be used as a therapeutic approach to various inflammatory diseases.

• Food Science and Preservation
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• v.21 no.5
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• pp.757-765
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• 2014

Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.

• Clean Technology
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• v.19 no.4
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• pp.410-415
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• 2013

The supercapacitors were fabricated using silver (Ag) nano paste and activated carbon paste on the polyimide (PI) film and 5% potassium polyacrylate (PAAK) was used for gel electrolyte. In this paper, the current collector film and the electrode film were fabricated using screen printing. The thickness of printed silver paste was $7.3{\mu}m$ and the sheet resistance has the range of $5-7m{\Omega}/square$. An activated carbon with a surface area of $1,968m^2/g$, an electronic conducting agent (SUPER P, TIMCAL) and poly (4-vinylphenol) were mixed in 2-(2-buthoxyethoxy) ethyl acetate (BCA) with a ratio of 7:1:3 to fabricate the electrode paste. To analyze electrochemical characteristics, cyclic voltammetry was performed to evaluate the stability of the devices under the voltage range of -0.5-0.5 V. The calculated specific capacitances were 44.04 and 8.62 F/g for 10 and 500 mV/s scan rates, respectively.