• Journal of the Korean Chemical Society
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• v.37 no.5
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• pp.513-522
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• 1993

The purpose of this study is to optimize the selectivity of mobile phase solvents for separation of 25 phenols in reversed phase liquid chromatography and to accomplish the simultaneous preconcentration and separation of trace phenols from water samples. Phenols used in this study were classified into three groups, chloro-, methyl-, and nitrophenols. Quaternary solvent mobile phases were employed to improve the selectivity. Overlapping resolution maps(ORM) as a statistical simplex techniques was used to predict the optimum solvent system. Additional criterion such as pH and temperature were also investigated. In order to improve the resolution and decrease the analysis time, isoselective multisolvent gradient elution system was employed with ORM-Prism method. The simultaneous preconcentration and separation of trace phenols from water samples were performed by using XAD-2/Dowex 1-X8 tandem column. When the extraction efficiency was evaluated by sampling up to 1 L of distilled water, recovery of the phenols, except phenol, was above 90% and the limit of detection of the phenols was 5 ppb. The XAD-2/Dowex 1-X8 method was superior to C18 cartridge in terms of recovery and selectivity.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.12
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• pp.667-675
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• 2016

Nanoscale zero-valent iron (nZVI) has been effectively applied for environmental remediation due to its ability to reduce various toxic compounds. However, quantification of nZVI reactivity has not yet been standardized. Here, we adapted colorimetric assays for determining reductive activity of nZVIs. A modified indophenol method was suggested to determine reducing activity of nZVI. The method was originally developed to determine aqueous ammonia concentration, but it was further modified to quantify phenol and aniline. The assay focused on analysis of reduction products rather than its mother compounds, which gave more accurate quantification of reductive activity. The suggested color assay showed superior selectivity toward reduction products, phenol or aniline, in the presence of mother compounds, 4-chlorophenol or nitrobenzene. Reaction conditions, such as reagent concentration and reaction time, were optimized to maximize sensitivity. Additionally, pretreatment step using $Na_2CO_3$ was suggested to eliminate the interference of residual iron ions. Monometallic nZVI and bimetallic Ni/Fe were investigated with the reaction. The substrates showed graduated reactivity, and thus, reduction potency and kinetics of different materials and reaction mechanism was distinguished. The colorimetric assay based on modified indophenol reaction can be promises to be a useful and simple tool in various nZVI related research topics.

• Analytical Science and Technology
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• v.7 no.1
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• pp.33-39
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• 1994

The purpose on this study was to develop a new improved chromatographic method for determination of trace phenols from environmental waste water. The research was carried out with selected 8 phenols, and solid-phase extraction was employed as sample pretreatment method. The coupling of XAD-4 and Dowex $1{\times}8$ resin as preconcentration column increased the selectivities toward interferences coexisted in matrix. Automation was accomplished with on-line process of pretreatment and HPLC system. After elution of sample through XAD-4 column, phenols were adsorbed by dispersion force, then displaced from it by ACN basified, simultaneously and selectively readsorbed via anion exchange on Dowex $1{\times}8$. Dowex $1{\times}8$ column was washed by water. Phenols readsorbed were removed from Dowex $1{\times}8$ column by a minimum volumn of methanol containing HCl. Each pretreatment step was connected by switching valves and the eluate was directly on-line injected to obtain fast and reliable results into the HPLC. Recovery of phenols was greater than 90%. To examine utility of this method, analysis of phenols from laboratory waste water sample which was added some organic pollutants to find with phenols on environmental waste water were also accomplished without their interference effects.

• Journal of Mushroom
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• v.14 no.4
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• pp.215-219
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• 2016

The total polyphenol and physiological activities of Pleurotus ostreatus 30% fermented ethanol using different drying methods and extraction periods were investigated. Based on the observed polyphenol content and physiological activity, freeze-drying showed better results than hot air-drying method for P. ostreatus extracted with 30% fermented ethanol for more than 15 days. The total phenolic compound content of 'Gosol' following thefreeze-drying method for 15 days showed the highest value of $0.49{\pm}0.02mg/mL$. Freeze-drying with extraction for 30 days for ASI 2344 showed the highest antioxidant activity based on the DPPH radical scavenging rate of $35.50{\pm}3.29%$. Freeze-drying 'Gosol' for 30 days resulted inthe highest anti-inflammatory and nitrite scavenging activity of $48.40{\pm}3.38%$. Our results showed that P. ostreatus is a functional food.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.147-152
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• 1999

HPLC was used for determining polyphenols which are known as the functional compounds in the unripe apples Fuji and Aori. The changes in their contents caused by heat treatments were monitored. The carbohydrate contents in Fuji and Aori were 14.1% and 13.5% respectively. Both apple juices showed pH 3.2 and $8.0\;brix^{\circ}$, which were relatively low levels. The major polyphenols were composed of (+)-catechin, chlorogenic acid, (-)-epicatechin, and tannic acid. Total polyphenol contents in Fuji and Aori were 0.11, 0.12% by Folin-Denis method. HPLC analysis of polyphenols showed that four major components were contained by 0.06% in Fuji and 0.07% in Aori. Chlorogenic acid was three times higher in Fuji than in Aori. After water blanching, the area percent of polyphenols resulted in an increase by 3.54% in Fuji but a decrease by 2.93% in Aori. Pasteurization of juices led to decrease by 1.39% and 3.31% respectively. Blanching and pasteurization of unripe apple juices induced negligible changes in polyphenol contents during storage. During concentration, polyphenol contents increased in proportion to the concentration of unripe apple juices.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.7
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• pp.649-655
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• 2010

This study investigated the degradation of phenol using sonication and/or UV-C. The effects of frequency, temperature, pH in solution, argon purging, with UV intensity were estimated in sonication-only, UV-only, and the combined reaction of sonication with UV. The optimum condition for degrading phenol in the sonication-only reaction was 35 kHz, $5^{\circ}C$, and pH 4. As this condition approximately 30% degradation of phenol was achieved within 360 min. However, phenol in the UV-only at $19.3\;mw/cm^2$ under the same condition was completely degraded within 60 min. In the combined system of sonication with UV, the degradation of phenol was well fitted to first-order rate model, and phenol was completely degraded within 360 min and 45 min at UV intensity of $7.6\;mW/cm^2$($17.3{\times}10^{-3}\;min^{-1}$) and $19.3\;mW/cm^2$($138.1{\times}10^{-3}\;min^{-1}$), respectively. Adding methanol, as a radical scavenger, in the phenol degradation in the sonication reaction indicates that OH radical is a major factor in the degradation of phenol. The order of degradation efficiencies of phenol was in the order of as follows; combined reaction of sonication with UV > UV-only > sonication-only.

• Korean Journal of Environmental Agriculture
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• v.26 no.1
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• pp.69-76
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• 2007

The accumulation curves of phenol in the flesh of apples were measured at $5^{\circ}C$, $25^{\circ}C$ and $40^{\circ}C$ when they were exposed to phenol vapor, The effective diffusivities of phenol at the rind and flesh were determined by comparing its experimentally obtained accumulation curves with simulated ones. The simulation was carried out by the non-steady state diffusion rate equation. The diffusion model assumed the consecutive diffusion of phenol at the rind and flesh of apples. The detection time of phenol in the flesh of apples was shortened with increasing temperature, and it accumulated amount also increased rapidly. The estimated effective diffusivity of phenol at the rind of apples increased with temperature as like $1.1{\times}10^{-13}\;m^2/s$ at $5^{\circ}C$, $1.4{\times}10^{-13}\;m^2/s$ at $25^{\circ}C$ and $2.2{\times}10^{-13}\;m^2/s$ at $40^{\circ}C$, but those at the flesh of apples were invariant as $1.5{\times}10^{-10}\;m^2/s$ at this temperature range. The effect of temperature on the diffusivity of phenol was small, but the increase of the vapor pressure of phenol with temperature accelerated the penetration of phenol at the rind, resulting in the rapid accumulation at the flesh of apple.

• Applied Chemistry for Engineering
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• v.20 no.5
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• pp.486-492
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• 2009

Wet oxidations (WO) of quinoline in aqueous solution were carried out at $225^{\circ}C$ and $250^{\circ}C$. In the WO at $250^{\circ}C$, quinoline was degraded completely within 30 min and the reduction in total organic carbon (TOC) of 63% was achieved during 120 min. However, the rate of the reduction in TOC was only 13% within 240 min during the WO at $225^{\circ}C$. Nicotinic and acetic acid were found to be main intermediates formed during the oxidation of quinoline. With the addition of the homogeneous catalyst $CuSO_4$ or more easily oxidizable phenol, WOs of quinoline were also carried out under moderate conditions at $200^{\circ}C$. The catalytic WO with $CuSO_4$ of 0.20 g/L showed the destruction rates of quinoline and TOC comparable to those in the WO at $250^{\circ}C$. The WOs of quinoline-phenol mixture exhibited induction periods to degrade quinoline and phenol during which free radicals were produced to initiate WOs. With increasing initial concentrations of phenol at a given initial concentration of quinoline, the induction periods in the destructions of quinoline and phenol became shorter and the reduction in TOC increased from 60% to 75% during 180 min of the WOs. The reduction rate of an induction period decreased as increasing the initial concentration ratio of phenol to quinoline. On the other hand, phenol degradation in the WOs of quinoline-phenol mixtures required a longer induction period and proceeded slower compared to the case of the WO of phenol.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.310-316
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• 1994

The phenolic substances contents of 45 plant foods in Korean diet were determined by different methods. Total phenolics contents by Folin-Denis method were $0.1{\sim}5.8%$ (dry matter basis), in which persimmon leaf, chestnut's inner skin, Chinese quince, walnut, sunflower seed and arrowroot exhibited the higher levels above 2%. Condensed tannin contents by vanillin method were $0{\sim}48%$, in which Chinese quince and chestnut's inner layer gave very high levels. Protein-precipitable phenolic substances ranged from 0.4% to 2.2%, in which chestnut's inner layer, walnut and Chinese quince had the highest content. The ability of phenolics to form precipitate was higher with pepsin and albumin than with trypsin. Among different phenolics content, total phenlolics correlated significantly with protein-precipitable phenolics (r=0.65) and condensed tannin (r=0.56). Chinese quince, chestnut's inner skin and sorghum showed a relatively lower degree of polymerization, as expressed by vanillin/FolinDenis ratio. Processed foods from buckwheat, acorn, mugwort and arrowroot showed a lower content of phenolic substances, suggesting a negligible adverse effect on the bioavailability of food proteins, if any.

• Journal of Ginseng Research
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• v.30 no.1
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• pp.22-30
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• 2006

Phenolic acids of white ginseng were extracted and fractionated into free, esterified, and insoluble-bound forms. The contents of individual phenolic acids in different forms were quantified by gas liquid chromatography. Nine different phenolic acids as free, esterified, and insoluble-bound forms were identified in white ginseng. Total phenolic compounds in different forms of extracts was 0.309% (free form), 0.230% (esterified form) and 0.138% (insoluble-bound form), respectively. Total phenolic acid contents in free, esterified and insoluble-bound form were 889.3, 356.8, 1,176.9 mg/100g fraction, respectively. Ferulic acid was the predominant phenolic acid, representing 63.7% and 50.9% of total phenolic acids in esterified fom and insoluble-bound form, respectively. While caffeic acid was only detected in esterified form. At 10 mg/ml insoluble-bound form quenched 95.9% ABTS free radicals generated from 2,2-azobis(2-amidinopropane) dihydrochloride (AAPH). Also, electron donating ability and lipid peroxidation inhibitory activity of insoluble-bound fom were higher than other fraction. All phenolic acid fractions scavenged over 80% of hydroxyl radical at 10 mg/ml.