• Proceedings of the Korean Society of Sericultural Science Conference
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• 2003.04a
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• pp.38-38
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• 2003

최근 안토시아닌 색소의 다양한 생리활성기능이 보고됨에 따라 뽕나무 열매인 오디가 천연색소 자원으로서 유망시되고 있다. 이에 뽕나무 오디의 이용성을 높이고 생리활성물질로서 C3G(cyanidin-3-glucoside) 색소를 다량 함유한 뽕나무의 품종육성을 위하여 유전자원으로 보존되고 있는 뽕 계통에 대하여 오디를 수확한 후 색소를 추출, 분리 및 정량 분석을 실시하였다. (중략)

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.1-9
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• 1996

The edible natural pigments extracted from plant organs become steadly popular to consumer because of those physiological functions desirable for food preservation and human health in recent years. There are a number of colored rice genotypes from light brown to blackish purple via reddish brown and purple. Some researchers reported their results on extraction recipes and identification of chemical structure of the pigments from the colored rice. The pigments extracted from colored rices can be largely divided into two types of anthocyanin and tannin pigments. Anthocyanin pigments are mainly contained in purple or blackish purple rice while tannin pigments are mainly contained in brown or reddish brown rice. Some brownish purple rices showed two peaks of tannin and anthocyanin pigments simultaneously. Purple rices showed better extraction of pigments in $0.1\%$ HCl-contained $80\%$ methanol or $0.5\%$ malic-acid-contained $80\%$ ethanol, while red rices revealed better extraction of pigments in $0.01\%$ citric-acid-contained $80\%$ ethanol. The anthocyanin pigments are generally unstable to heat, light and acidity of solution. The pigments extracted from colored rice can be preserved stably under the dark and cool(<$5^{\circ}C$) condition and at pH $2.0\~4.0$. The anthocyanin pigments of purple rice are mainly composed by cyanidin-3-glucoside (chrysanthemin). The other pigment fractions in purple rice were identified to peonidin-3-gluco-side, malvidin-3-galactoside(uliginosin) and cyanidin-3-ramnoglucoside(keracyanin). The pericarp coloration of purple rices is controlled by three complimentary genes C (anthocyanin), A(activator) and $Pl^{w}$(purple leaf) genes, while the red rices are expressed by complimentary interaction between Rc(basic substance of pigment) and Rd(distribution of pigment) genes or C and $Pl^{w}$ genes. Recently, the antioxidation and antimutagenic activity in main component of anthocyanin pigments extracted from colored rice were identified. The natural pigments from colored rice can be useful for beverages, cakes, ice scream, cosmetic and so on.

• Journal of Microbiology and Biotechnology
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• v.25 no.2
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• pp.217-226
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• 2015

Metabolite profiles of seven commercial vinegars and two traditional vinegars were performed by gas chromatography time-of-flight mass spectrometry with multivariate statistical analysis. During alcohol fermentation, yeast, nuruk, and koji were used as sugars for nutrients and as fermentation substrates. Commercial and traditional vinegars were significantly separated in the principal component analysis and orthogonal partial least square discriminant analysis. Six sugars and sugar alcohols, three organic acids, and two other components were selected as different metabolites. Target analysis by ultra-performance liquid chromatography quadruple-time-of-flight mass spectrometry and liquid chromatography-ion trap-mass spectrometry/mass spectrometry were used to detect several metabolites having antioxidant activity, such as cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside, and quercetin, which were mainly detected in Rural Korean Black raspberry vinegar (RKB). These metabolites contributed to the highest antioxidant activity measured in RKB among the nine vinegars. This study revealed that MS-based metabolite profiling was useful in helping to understand the metabolite differences between commercial and traditional vinegars and to evaluate the association between active compounds of vinegar and antioxidant activity.

• Food Science and Preservation
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• v.17 no.1
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• pp.72-78
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• 2010

To develop a low-ethanol strawberry wine, the use of pectinase to improve the extraction yield of strawberry juice was investigated, and changes in physicochemical characteristics during ethanolic fermentation were assessed. The juice yield from strawberry fruit increased by 18.9% after Viscozyme L treatment (1,000 ppm, 30 min), compared with a control group, a greater increase than seen with other pectinases (17.5-18.7%). No significant quality differences were observed between control juice and juice prepared with enzyme treatment, indicating that neither physicochemical characteristics nor ethanol content during fermentation were affected by pectinase treatment. The major pigments of strawberry juice were cyanidin-3-glucoside and pelargonidin-3-glucoside, both of which are anthocyanins. The pigment level after enzyme treatment was slightly lower than that of the control group, at all fermentation times. We consider that the economics of strawberry wine manufacture may be increased by use of pectinase because juice level was increased, but no change in ethanol content or physicochemical characteristics was apparent.

• Korean Journal of Plant Tissue Culture
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• v.21 no.2
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• pp.77-84
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• 1994

To assess the feasibility of anthocyanin production in cell cultures of Euphorbia splendens Bojer the role of sucrose in pigment production was investigated and pilot scale cultures were attempted to establish mass production system. And also, several instrumental analyses were conducted to identify the pigment extracted from cultured rolls. Anthocyanin production was promoted prominently with concenetrations of sucrose ranging from 3% to 9% while cell growth was maximized at 3% of sucrose . This suggested that high osmolarity of sucrose enhance pigment production. When cells were cultured in two types of bioreactor better cell growth was achieved with draft-type air lift bioreactor than impeller type bioreactor and the pigment productivity was reached to 2.2 mg/L/day. The major pigment extracted from cultured cells was characterized as cyanidin-3-glucoside.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.220-223
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• 2005

As functional evaluation of mulberry fruits extracts, the protective effect on cerebral cell and antibacterial activities were carried. $1\%$ HCl-MeOH extract showed $37\%$ cytoprotective effect on hydrogen peroxide, also C3G identified mulberry fruits and cyanidin showed $52\%,\;76\%$, respectively, protective effects on oxygen-glucose deprivation (OGD). In the antibacterial activity of mulberry fruit extracts, MeOB-Cheongil extract showed the highest inhibitory activity. Salmonella typhimurium was shown inhibitory rate more than $70\%$ in all treatment groups. Also Klebsiella pneumoniae was shown inhibitory activity in all treatment groups.

• International Journal of Oral Biology
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• v.36 no.2
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• pp.59-64
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• 2011

Anthocyanins are naturally occuring phytochemicals and the main components of the coloring of plants, flowers and fruits. They are known to elicit antioxidative, anti-inflammatory and cancer preventive activity. In this study, we investigated anthocyanins in black / yellow soybean seedcoats using different methods of detection - thin layer chromatography (TLC), capillary zone electrophoresis (CZE) and HPLC analysis. The anthocyanins in soybean seedcoats were extracted by five independent methods of extraction and the aglycons (anthocyanidins) of the corresponding anthocyanins were prepared by acid mediated hydrolysis. The anthocyanin / anthocyanidin in black soybean seedcoat showed characteristic TLC mobility, CZE electrophoretic retention and HPLC migration time while little of anthocyanins were detected from yellow soybean seedcoat. The extracted anthocyanins showed pH dependent retention time in CZE and spectral change in UV-Vis spectrum. HPLC analysis of the hydrolyzed extract of black soybean seedcoat identified the presence of four anthocyanidins. The major anthocyanin in black soybean seedcoat was cyanin (cyanidin-3-O-glucoside), with the relative order of anthocyanidin in cyanidin > delphinidin > petunidin > pelargonidin.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.787-793
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• 2008

A major polyphenolic compound extracted from omija (Schisandra chinensis) fruit was structurally identified, and its composition of major nutrients was investigated as well in this study. A dominating high performance liquid chromatography (HPLC) peak of water-extracted anthocyanin represented 94.1% of total absorbable compounds at 520 nm, which was further identified with HPLC-mass spectrometry (MS). As a result, mass-to-charge ratio (m/z) of the predominant anthocyanin was determined to be 727, and it was identical to molecular mass of cyanidin-3-xylosylrutinoside (Cya-3-O-xylrut). This is the first report that colorant of omija is predominantly composed of Cya-3-O-xylrut. Omija fruit contained exclusively 3 types of monosaccharide such as glucosc (0.68 g), galactose (0.01 g), and fructose (0.52 g) per 100 g of fruits. Several organic acids, citric (3.29 g), malic (1.4 g), acetic (0.4 g), and succinic acids (0.36 g) per 100 g of fruits, were detected by high performance anion exchange chromatography (HPAEC) analysis. During the compositional analysis of tree amino acid by HPLC, it was noticed that omija fruit contained substantial amount (0.01 g/100 g of fruits) of $\gamma$-amino butyric acid (GABA).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.512-515
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• 2004

The purpose of this experiment was to obtain informations about variation of anthocyanin content within black-seeded soybean testa according to cultivation and harvest time. Three varieties, Ilpumgeomjeongkong, Geomjeongkong 2, Tawonkong were tested in this experiment. Seeds were planted on April 15 (early planting), May 15 (optimum planting), and June 15 (late planting), respectively. Harvest time was R6 (full seed), R7 (physiological maturity), and R8 (harvest maturity), respectively. The content of delphinidin-3-glucoside (D3G), cyanidin-3-glucoside (C3G), petunidin-3-glucoside (Pt3G), and total anthocyanin (TA) had all increased gradually from April 15 to June 15 as well as R6 to R8. There was no varietal difference in D3G, but C3G and TA of Geomjeongkong 2 were higher than other two varieties. Pt3G was the highest Tawonkong of varieties. The value of L as anthocyanin color difference had gradually decreased from April 15 to June 15 and R6 to R8, Geomjeongkong 2 among three varieties was the lowest. The value of a was the highest on May 15 and increased gradually from R6 to R8, Geomjeongkong 2 was the lowest. The value of b was the highest on June 15 as late planting and was the highest Geomjeongkong 2 of varieties. The value of b had increased gradually from R6 to R8. D3G, C3G, Pt3G, and TA contents showed mutually high positive correlation and these four characters were represented high negative correlation with L value but showed high positive correlation with a and b values. The value of L showed high negative correlation with a and b values. The value of a showed high positive correlation with b value.

• Fashion & Textile Research Journal
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• v.9 no.1
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• pp.103-112
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• 2007

The purpose of this study was to investgate dyeing, moradnting properties and colorfastness activities of silk, polyamide, acetate treated black soybean extracts. The color of extract by buffer solution (pH=1) red, but the higher pH of extracted black soybean solution the paler of color strength. Black soybean extracts was approved anthocyanin of 3type(Delphinidin3-glucoside, Cyanidin 3-glucoside, Petunidin 3-glucoside) by chemiclal analysis. This anthocynin, in acid condition, is oxinium structure (red color, soluable) but, in alkali condition quinoid structure(dark brown, in soluable). The optimum dyeing condition of black soybean anthocynin was 10min at $30^{\circ}C$, pH -1. Colorfastness to washing and light showed generally low but crocking fastness was excellent.