• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.spc1
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• pp.43-50
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• 2004

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.428-429
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• 2010

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2001.11a
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• pp.130-131
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• 2001

페놀류화합물의 경우 오존단독반응에서 보다 오존/과산화수소반응이 더 속도가 느림을 알 수 있었는데 이는 Hoigne 등이 이미 제시한 .OH라디칼반응보다 오히려 ortho위치의 오존삽입반응메카니즘으로 진행됨을 알 수 있으며, 반대로 benzophenone의 경우는 .OH라디칼에 의한 산화반응이 더 잘 진행됨을 볼 수 있었다.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2002.09a
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• pp.71-74
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• 2002

다고리방향족 탄화수소를 페놀에 적응된 미생물을 이용하여 분해하고자 하였다. 분리된 Stenotrophomons maltophilia는 나프탈렌과 페난스렌을 탄소원 및 에너지원으로 이용하였으며 10mg/$\ell$의 나프탈렌과 0.9mg/$\ell$의 페난스렌이 완전히 분해되는데 지체기후 약 2일과 3일이 소요되었다. 나프탈렌, 페난스렌의 분해시 중간생성물로 chromatography 상에 새로운 피크들이 생성되었으며, 이러한 중간생성물을 파악하여 다고리 방향족 탄화수소의 분해경로를 모색하고자 하였다.

• Journal of Korea Foresty Energy
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• v.21 no.2
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• pp.69-76
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• 2002

To collect the basic data for the use of major softwood and hardwood vinegar, the chemical compositions were analized. In softwood vinegar the phenolic compounds derieved from lignin and extractives are vanillin, guaiacol, 3-methylphenol, acetoguaiacone, 1,2-benzenediol, ethylguaiacol, pyrocatechol. The compound derived from carbohydrates is 2-hydroxy-3-methyl-2-cyclopenten-1-one. The isolated compounds are the most in the phenolic fraction, and in the vinegar of Pinus koraiensis. In hardwood vingar 2-methoxyphenol, 2,6-djmethoxyphenol, 1-(4-hydroxy-3-methoxyphenyl) -ethanone, 3-methoxy-4-hydroxybenzylalcohol, 1-(4-hydroxy-3,5-dimethoxy-phenyl)-ethanone are the compounds derived from lignin and extractives. 2-hydroxy-3-methyl-2,4-cyclopen-1-one, methyl-4-t-butyl-2-furoate are the major compounds derived from the decomposition of carbohydrates. Many different kinds of compounds are analized in the neutral, phenolic and acidic fraction of hardwood vinegar The amount and kinds of compounds in hardwood vinegar are more higher than those of softwood than in softwood.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.497-500
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• 2001

The purpose of this study was to investigate the extraction method and antioxidative activities of phenolic compounds from Korean red tail ginseng. Antioxidative activities of red tail ginseng were evaluated with its ability to donate hydrogen to DPPH, and to inhibit the oxidation of linoleic acid and LDL induced by $H_2O_2$ and $FeCl_2$, respectivly by measuring the MDA formation. Total phenolic compounds expressed as % caffeic acid were 0.80%, 0.12%, 0.06%, 0.03%, 0.01% when red tail ginseng was consecutively extracted with 60% ethanol for 5 times, most of the phenolic compounds was recovered in the extract obtained after 3 times of extraction. The extraction efficacy of 60% ethanol was superior to that of water in extraction phenolic compounds, and the efficacy did not change after evaporating the extract followed by dissolving with water. 60% ethanol extract of red tail ginseng had weak ability to donate hydrogen to DPPH. MDA determination showed the antioxidative effect with inhibition ratio of 72.23% on linoleic acid oxidation by addition of red tail ginseng extract at the concentration of 1,500 ppm. 22.52% of LDL oxidation was inhibited by addition of 250 ppm.

• Korean Chemical Engineering Research
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• v.44 no.1
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• pp.81-86
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• 2006

This study was carried out to investigate the antimicrobial and antioxidant activities for applications of food additives and medicine using Rumex crispus which widely grown in domestic area. Antimicrobial activities of extract fractions were observed in all microbial species except for Pseudomonas areuginosa. Especially, Vibrio vulificus and Saccharomyces cerevisiae presented obvious antimicrobial activity. Antioxidant activities of the fractions of R. crispus extract were determined by DPPH radical scavenger activity. The fraction of ethyl acetate was presented similar antioxidant activities compared with that of BHA and ascorbic acid. Also, ethyl acetate fraction contained higher phenolic compounds than that of others. The antioxidant activity in the fractions of R. crispus extract was closely related with the content of phenolic compounds in that.

• Journal of Plant Biotechnology
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• v.40 no.3
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• pp.178-183
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• 2013

Traditionally, Codonopsis lanceolata root have been used as a source of natural heath food. This study was initiated to investigate the impacts of methyl jasmonate (MeJA) and salicylic acid (SA) on adventitious growth C. lanceolata, the production of secondary metabolites, such as flavonoids, total phenolic compound, antioxidative activity (DPPH). The highest phenolics content was observed in treatment of 20 uM MeJA (74.53 mg/g). The content of total flavonoids followed the similar pattern as that of total phenolics, showing 38.45 mg/g of C. lanceolata treated by 20 uM MeJA. The DPPH scavenging activity was 24.2 ($IC_{50}$) of C. lanceolata treated by 20 uM MeJA. These results provide useful information for enhancing biological properties of cultural roots of C. lanceolata.

• Korean Journal of Environmental Biology
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• v.29 no.1
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• pp.1-10
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• 2011

Amphibian population declines globally. Aquatic contamination by organic pollutants including endocrine disrupters has been suspected to the one of the reason for distinction of amphibia which has obligate aquatic life style during larval period. Amphibians have been widely accepted as animal model for the study of endocrine disruption in aquatic ecosystem at molecular as well as individual levels. There are increasing need for toxicological data in amphibians at multiple endpoints for management of contamination and development of safety guideline for important EDs in aquatic media. Alkylphenols have been widely used in agricultural, industrial, and housekeeping activities, contaminating the aquatic media and evoking endocrine disruption in aquatic animals. In this review, we summarized data concerning the endocrine disruption by alkylphenol organic pollutants on amphibians according to route, concentration, terms, and developmental stage of exposure together with mechanism of endocrine disruption.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.711-718
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• 2011

Effects of heating conditions and seed roasting on the lipid oxidation and antioxidants of perilla seeds were studied. Perilla seeds, that were unroasted or roasted at $180^{\circ}C$ for 20 min, were ground and heated over steam at $100^{\circ}C/1$ atm or at $135^{\circ}C/2$ atm. Lipid oxidation was evaluated by peroxide value, conjugated dienoic acids contents, and fatty acid composition. Tocopherols and polyphenols were also determined. Lipid oxidation of perilla seeds was higher during heating at $135^{\circ}C/2$ atm than at $100^{\circ}C/1$ atm, and the oxidation rate was lower in unroasted seeds than in roasted seeds. Degradation of tocopherols and polyphenols in perilla seeds during heating was faster under high pressure and temperature, and was decreased by seed roasting. Contribution of polyphenols to the oxidative stability of perilla seeds during heating was higher than that of tocopherols, suggesting polyphenols and seed roasting as important factors in lipid oxidation of perilla seeds.