• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.570-576
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• 2014

Response surface methodology (RSM) was applied to optimize the microwave-assisted extraction (MAE) conditions for electron-donating ability, total phenol content, and total flavonoid content of Ligustrum lucidum Aiton. Ligustrum lucidum Aiton from different regions was tested, and Ligustrum lucidum Aiton from Haenam was chosen due to its higher total phenolic content, total flavonoid content, DPPH radical scavenging activity and ABTS radical scavenging activity compared to the other samples. Central composite design was used to optimize extraction of Ligustrum lucidum Aiton from Haenam as well as determine the effects of extraction temperature ($X_1$) and extraction time ($X_2$) on dependent variables ($Y_n$). Determination coefficients ($R^2$) of the regression equations for dependent variables ranged from 0.8858 to 0.9517. The optimum points were $131.68^{\circ}C$ for extraction temperature and 5.49 min for extraction time. Predicted values of the optimized conditions were acceptable when compared to experimental values.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.1
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• pp.40-46
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• 2007

A laboratory scale experiment on phenol conversion properties by pulsed corona discharge process was carried out. Effects of operating parameters such as applied voltage, input oxygen, and electrode geometry on phenol conversion and solution properties were investigated. Electrical discharges generated in liquid phase increased the liquid temperature by heat transfer from current flow, decreased the pH value by producing various organic acids from phenol degradation, and increased conductivity by generating charge carriers and organic acids. The oxygen supply enhanced the phenol conversion through the ozone generation dissolution and the production of OH radicals. Series type electrode configuration induced more ozone production than reference type configuration because it produced gas phase discharges as well as liquid phase discharges. Therefore, the higher phenol conversion and TOC(total organic carbon) removal efficiency were obtained in series type configuration.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.824-827
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• 1990

Phenolic acids are widely distributed in all plant meterial. Most of these acids were combined with plant or grain cell wall. On the other hand, it had been reported that p-coumaric acid exhibited hypocholesterolemic activity in rats. We have undertaken a study of these compounds with regard to their effect on the rat. In this study, the effects of phenolic acid on the serum cholesterol level in rats fed with cholesterol free and cholesterol enriched diets were examined. The commercially available phenolic acid were purchased in the experiment. These compounds were incoporated in the diet at a level of 0.2%. These diets were fed for 21 days to male wistar strain rats with a body weight of 80 to 90g. It was found no significant change in serum cholesterol level in the phenolic acid fed rats in both cholesterol-free and cholesterol-enriched diet.

• Journal of Ginseng Research
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• v.13 no.1
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• pp.1-4
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• 1989

Linoleic acid and ferulic acid were isolated from alkaline hydrolysate of a crude ginseng saponin fraction of Panax ginseng C.A. Meyer roots.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1685-1690
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• 2016

Xanthine oxidase (XO) inhibitors play an important role in the treatment of gout and many other diseases related to superoxide anion metabolism. In this study, four commercial fruit juices and three vinegars were evaluated for their inhibitory activity of XO (XOI), as well as contents of organic acids by HPLC with UV detection. Five different organic acids were detected in commercial samples: acetic acid and malic acid were the most prominent in vinegars and fruit juices, respectively. The vinegars showed high XOI activity (33.8~64.9%) related to the great concentration of acetic acid ($R^2=0.7192$). The presence of acetic acid in vinegar could be responsible for its XOI effect.

• The Journal of the Korea Contents Association
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• v.22 no.3
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• pp.567-575
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• 2022

This study was carried out to elucidate bioacive effects of three domestic cherry tomato cultivars. Total polyphenol and flavonoid of Summerking, Qutiquti, and Minichal cultivar were 12.56±1.88, 12.50±1.92, 11.65±1.85 mg/g and 4.58±1.03, 4.19±0.40, 4.30±0.49 mg/g(dry weight) respectively. Domestic cherry tomatoes showed antioxidative activity(DPPH and ABTS radical scavenging activities). All of the cherry tomatoes had no cytotoxicity for normal liver cell, but showed strong inhibitory effect against cervical cancer cell(HeLa) growth. These results revealed that domestic cherry tomatoes can be used as a bioactive food material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.726-731
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• 2001

To enhance the utilization of chestnut husk discarded in the processing company antioxidative activities and compounds were investigated. Antioxidative activities of solvent fractions from chestnut husk were examined by benzoic acid hydroxylation method ferric thiocyanate method and DPPH test. Ethyl acetate fraction showed strong antioxidative activities comparable to BHA. Active compounds were isolated and purified from ethyl acetate fraction by Sephadex LH-20 column chromatography and preparative HPLC. A major active compound gallic acid was identified by $^{1}$H and $^{13}$ C-NMR. The phenolic acid contents was analyzed by GC and ellagic acid (172.22 mg%) and gallic acid (107.39 mg%) were major phenolic acid of chestnut husk.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.382-388
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• 2008

This study examined the nutrient components and physicochemical properties of three new potato cultivars: Gui Valley, Bora Valley, and Gogu Valley, which were acquired from PotatoValley Ltd., and compared them to the Superior cultivar that is widely distributed in food markets. Amino acid, fatty acid, and mineral compositions, as well as total starch, reducing sugar, dietary fiber, vitamin C, and phenolic acid contents were measured. The gelatinization and pasting properties of the potatoes were evaluated using differential scanning calorimetry (DSC) and a rapid visco analyzer (RVA). The three new potato cultivars showed differences for various characteristics compared to the existing Superior cultivar. The Gui valley cultivar has a high potential for processing into items such as French fries or chips, due to its high starch content and low reducing sugar content. Bora valley showed an incredibly high phenolic acid contents, and Gogu valley contained high levels of dietary fiber, minerals, vitamin C, and essential amino acids. Overall, these cultivars are expected to be highly valuable items for develpment and applications of functional food.

• Korean Journal of Plant Resources
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• v.18 no.2
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• pp.207-215
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• 2005

Korean ginseng(Panax ginseng C.A. Meyer) roots have long been known as the best medicinal plant and its pharmaceutical bio-activities have been proven by scientific analyses of their components - ginsenosides, acidic polysaccharides, phenolic compounds, fatty acids and organic acids etc. Ginseng hairy roots and callus have been cultured in vitro for stable supply of ginseng material. In this study, the amount of ginsenosides, fatty acids, acidic polysaccharides, phenolic compounds and organic acids in ginseng hairy roots and callus were compared. Higher amount of ginsenoside was found in ginseng hairy roots than ginseng callus. Higher amount of saturated fatty acid (palmitic acid) was found in callus and higher amount of unsaturated fatty acid (linoleic acid) was found in hairy roots. Acidic polysaccharide and phenolic compounds were contained by the same amount in both hairy roots and callus. Organic acids were found more in hairy roots.

• Journal of Korea Foresty Energy
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• v.21 no.3
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• pp.18-27
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• 2002

Pine bark was liquefied in the presence of phenol using organic sulfonic acids as catalysts, and the liquefied barks were characterized. It was found that the organic sulfonic acids were more effective catalysts than hydrochloric acid for complete liquefaction of pine bark. The liquefied barks prepared from phenol-organic sulfonic acid liquefaction were highly phenolated, and the amounts of combined phenol were 2-3 times greater than that of the liquefied bark obtained from phenol-hydrochloric acid liquefaction. The glass transition points (Tg) were lower than that of the liquefied barks prepared from phenol-hydrochloric acid. It can be concluded that by using the organic sulfonic acids, the phenol used as a liquefying reagent is highly introduced into the bark, resulting in the phenolated bark preventing further condensation reactions, which may occur during the liquefaction. The carbohydrates such as cellulose and hemicellulose in the liquefied barks were almost decomposed during the liquefaction, from the results of IR spectra and neutral sugar analyses. Energy dispersive X-ray spectromery (EDS) results from the residues and the liquefied barks showed that the organic sulfonic acid catalysts did not lead to serious corrosion of the reactor compared with the hydrochloric acid catalyst.