• Korean Journal of Food Science and Technology
• /
• v.31 no.5
• /
• pp.1144-1152
• /
• 1999

In order to investigate the content of preservative components occurred naturally in foods, the content of benzoic acid and sorbic acid in 48 kinds of plants which used as commercial teas or spices was determined according to the method of 'Korean Food Code' and analyzed with a gas chromatograph. The recoveries of the benzoic and sorbic acid were 82.5% and 94.5%, respectively. The naturally occurring benzoic acid was less than 50 ppm in most of the plants used as commercial teas. The content of benzoic arid in spices and the content of sorbic acid in teas or spices were less than 10 ppm. The average contents of benzoic acid and sorbic acid in edible part of each plant were as followed ; leaf 12.5 ppm and 8.1 ppm, root 16.8 ppm and 3.7 ppm, seed 9.8 ppm and 2.3 ppm, fruit 33.8 ppm and 1.2 ppm, fungus 18.3 ppm and 14.6 ppm, respectively. The contents of benzoic acid and sorbic acid in several plants used at teas or spices extended over a wide range.

• Korean Journal of Food Science and Technology
• /
• v.31 no.2
• /
• pp.285-292
• /
• 1999

An analytical method applicable to quality control and its optimum conditions were studied for rapid and efficient analysis of sorbic and benzoic acids used as preservatives in the commercial soybean paste. In gas chromatographic analysis of sorbic and benzoic acids, the application of HP-FFAP (acid modified polyethylene) wide bore column improved the separation ability significantly. By setting the oven temperature of GC to $200^{\circ}C$, the total elapsed time for quantitative analysis was also reduced to the level required in using packed column. By extracting sorbic and benzoic acids from soybean paste with an automatic steam distillation device, the elapsed time for analysis was reduced by 80% more compared to using conventional steam distillation method. The recoveries of sorbic and benzoic acids by the automatic steam distillation were 98.1% and 99.9%, respectively. The sorbic acid was found in 3 samples of 14 commercial soybean pastes, of which contents were $466{\sim}530ppm$, while $0.3{\sim}4.4ppm$ of benzoic acid was found in all the samples.

• Elastomers and Composites
• /
• v.40 no.1
• /
• pp.45-52
• /
• 2005

Synthesis or fullerene oxides[$C_{60}(O)_n$] ($n=1{\sim}4$ or n=1) by fullerene[$C_{60}$] and several oxidants such as 3-chloroperoxy benzoic acid, benzoyl peroxide, trichloroisocyanuric acid, and chromium(VI) oxide took place under microwave irradiation. The reactivity in solid state of fullerene[$C_{60}$] with various oxidants under same microwave rendition increased in order or 3- chloroperoxy benzoic acid > benzoyl peroxide > trichloroisocyanuric acid $\simeq$chromium(VI) oxide. The MALDI-TOF-MS, UV-visible spectra and HPLC analysis confirmed that the products of fullerene oxidation were [$C_{60}(O)_n$] ($n=1{\sim}4$ or n=1).

• Elastomers and Composites
• /
• v.39 no.4
• /
• pp.309-317
• /
• 2004

Synthesis of fullerene oxides [$C_{70}O_n$] ($n=1{\sim}3$ or n=1) in solid state by fullerene [$C_{70}$] and several oxidants such as 3-chloroperoxy benzoic acid, chromium(VI) oxide, benzoyl peroxide, and trichloroisocyanuric acid was taken place under microwave irradiation. The reactivity in solid state oi fullerene [$C_{70}$] with various oxidants under same microwave condition increased in the order of 3-chloroperoxy benzoic acid > chromium(VI) oxide > trichloroisocyanuric acid ${\simeq}benzoyl$ peroxide. The MALDI-TOF-MS, UV-visible spectra and HPLC analysis confirmed that the products of fullerene oxidation were [$C_{70}O_n$] ($n=1{\sim}3$ or n=1).

• Food Science and Preservation
• /
• v.21 no.4
• /
• pp.529-535
• /
• 2014

To examine the levels of preservatives that occur naturally in food, wild plants used as commercial teas, rice cakes, or spices were studied according to the method of the Korean Food Code and analyzed with a gas chromatograph and HPLC. The levels of the natural preservatives (sodium dehydroacetate, sorbic acid, benzoic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate, propyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, butyl p-hydroxybenzoate, and propionic acid) in 21 cases were investigated against 15 kinds of wild plants. Six of 15 kinds of wild plants, such as pine needles, bamboo leaf, kudzu leaf, ramie leaf, mugwort, and nut pine leaf, were confirmed to have had sorbic acid, benzoic acid, and propionic acid. 8.201-21.839 mg/kg of benzoic acid was detected in the bamboo leaf, ramie leaf, pine needles, mugwort, kudzu leaf, and nut pine leaf. The sorbic acid contents of the bamboo leaf and the kudzu leaf were 5.630-24.995 mg/kg, respectively. The propionic acid content of the ramie leaf was 61.324-62.726 mg/kg. Nine kinds of wild plants, such as the Korean berchimia leaf, taro leaf, sasa borealis, lotus leaf, kuansh, chrysanthemum zawadskii, oak tree leaf, Chinese pepper leaf, and persimmon leaf, were not detected at the levels of the natural preservatives.

• Journal of Food Hygiene and Safety
• /
• v.39 no.2
• /
• pp.152-162
• /
• 2024

In this study, we investigated the levels of the natural preservatives, benzoic acid, sorbic acid, and propionic acid, in raw unprocessed vegetables. Quantitative analysis of benzoic acid and sorbic acid was performed using high-performance liquid chromatography with a diode array detector (HPLC-DAD) and confirmed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and confirmed using gas chromatography-mass spectrometry (GC-MS). From a total of 497 samples, benzoic acid, sorbic acid, and propionic acid were found in 50 (10%), 8 (0.2%), and 61 samples (12.3%), respectively. The highest quantity of benzoic acid, sorbic acid, and propionic acid was found in peony root (1,057 mg/kg), nut-bearing torreya seeds (27.3 mg/kg), and myrrha (175 mg/kg), respectively. The background concentration range of naturally occurring preservatives in raw vegetables determined in this study could be used as standard inspection criteria to address consumer complaints and trade disputes.

• Food Science and Biotechnology
• /
• v.16 no.3
• /
• pp.349-354
• /
• 2007

The objectives of this study were to systemically identify phenolic compounds in roasted wild ginseng (Panax ginseng C.A. Meyer) leaves and investigate their radical scavenging activities. Seven phenolic compounds were identified by NMR (H, C, COSY, HMQC, HMBC) and mass (EI-MS, FAB-MS) analyses: 5-caffeoylquinic acid, kaempferol, quercetin, 3,4-dihydroxy-benzoic acid, 4-hydroxy-benzoic acid, 3-(3,4-dihydroxyphenyl)-2-propenoic acid, and 3-(4-hydroxy-3-methoxyphenyl)-2-propenoic acid. Their concentrations ranged from 0.4 (3,4-dihydroxy-benzoic acid) to 7.5 mg (kaempferol) per 100 g of roasted leaves. Among these compounds, 5-caffeoylquinic acid, kaempferol, and quercetin were found exclusively in the leaf portions of the ginseng plants. When their antioxidant activities were measured by DPPH and superoxide anion radical scavenging activity, quercetin, and kaempferol were most effective.

• Korean Journal of Plant Tissue Culture
• /
• v.24 no.4
• /
• pp.233-238
• /
• 1997

Salicylic acid (SA) is involved in the establishment of systemic acquired resistance (SAR) in many plant including tobacco. Considering the important role of SA in disease resistance, biosynthetic and metabolic pathways of SA in tobacco have been studied extensively: The initial step for biosynthetic pathway of SA is conversion of phenylalanine to trans-cinnamic acid, followed by decarboxylation of trans-cinnamic acid to benzoic acid and ie subsequent ring hydroxylation at the C-2 position to form SA. In TMV inoculated tobacco, most of the newly synthesized SA is glucosylated or methylated. Methyl salicylate has been identified as a biologically active, volatile signal. In contrast, the two glucosylated forms accumulate in the vicinity of lesions and consist of SA glucoside, a major metabolite, and SA glucose ester, a relatively minor from. Two enzymes involved in SA biosynthesis and metabolism have been purified and characterized : benzoic acid 2-hydroxylase which catalyzes conversion of benzoic acid to SA; UDP-Glucose: SA 1-O-D glucosyltransferase which converts SA to SA glucose ester. Further studies of the biosynthetic and metabolic pathways of SA will help to elucidate the SAR signal transduction pathway and provide potential tools for the manipulation of disease resistance.

• Korean Journal of Pharmacognosy
• /
• v.14 no.4
• /
• pp.175-177
• /
• 1983

The BuOH fraction prepared from the methanol extract of Acanthopanacis Cortex showed inhibitory activity against ADP-induced platelet aggregation. The inhibitory activity remained in ether layer when the BuOH fraction was refluxed with 5% aq. HCl-EtOH (1 : 1 mixture) and extracted with ether. From the ether layer, ethoxy-hydroxy-benzoic acid $(m.p.\;128{\sim}130^{\circ}C)$, a platelet antiaggregating substance, was isolated.

• Bulletin of the Korean Chemical Society
• /
• v.24 no.11
• /
• pp.1599-1604
• /
• 2003

New methods were developed to prepare silver-doped sol-gel films for surface-enhanced Raman spectroscopy (SERS) applications. First, silver ions were doped into a sol-gel matrix. The doped silver ions were reduced into corresponding silver metal particles by two reductive procedures; chemical reduction and thermal reduction. The SERS spectra of benzoic acid were used to demonstrate the SERS effect of the new substrates. The adsorption strength of benzoic acid adsorbed on differently reduced substrates was discussed. The possible adsorption form and the orientation of adsorbate were also discussed.