• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1588-1593
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• 2015

Contents of phenolic acids, flavonoids, and anthocyanins of mulberries (Morus alba L.) cultivated in a greenhouse (GH) and open field (OF) were evaluated by HPLC during maturation. In the case of phenolic acids, caffeic acid ($96.37{\sim}824.00{\mu}g/g$), coumaric acid ($19.45{\sim}68.23{\mu}g/g$), ferulic acid ($4.50{\sim}18.66{\mu}g/g$), and sinapic acid ($15.61{\sim}29.27{\mu}g/g$) were detected. The major phenolic acid was caffeic acid, and its content increased in the initial stage and decreased in the last stage. The phenolic acid content of OF mulberries was higher than that of GH mulberries. Contents of two major flavonoids, quercetin, and kaempferol, were $44.17{\sim}1,661.73{\mu}g/g$ and $108.67{\sim}360.20{\mu}g/g$, respectively. Quercetin content decreased with maturation stage, whereas kaempferol content remained constant in GH mulberries but increased in OF mulberries. In the case of cultivation methods, quercetin content of OF mulberries was higher than that of GH mulberries. Contents of cyanidin, delphinidin, malvidin, and pelargonidin were $30.43{\sim}6,443.88{\mu}g/g$, $0{\sim}52.10{\mu}g/g$, $1.06{\sim}1,650{\mu}g/g$, and $1.92{\sim}401.97{\mu}g/g$, respectively. Anthocyanin content increased with maturation stage, and anthocyanin content of OF mulberries was higher than that of GH mulberries. OF mulberries in the last stage of maturation had higher contents of functional substances than other conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.17-22
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• 1992

Water extract, and free-, ester- and insoluble phenolic acids were extracted from wormwoods. The extracts were then dissolved in equal amounts of an edible soybean oil, and the resulting substrates, portion of the soybean oil (control), 0.02% BHA and 0.02% BHT were stored in incubator at $45^{\circ}C{\pm}1.0^{\circ}C$ for 32days. Peroxide values (POV) and thiobarbituric acid (TBA) values of control and the substrates were determined during th9 storage period. The POV of control, BHA, BHT and six substrates which were contained water extracts 0.5%, 1% and 1.5%, and free-, ester- and insoluble phenolic acids after 24days of storage were 77, 43, 17, 38, 26, 34, 45, 28 and 16m mole/kg oil respectively, The TBA values after 32days of storage were 0.278, 0.170, 0.070, 0.200, 0.178, 0.235, 0.167, 0.136, 0.062, respectively, It was found that the antioxidant activity in water extracts was highest in water 1 (the substrates containing water extracts 1%). It was also found that antioxidant activities in the phenolic acids were decreased in the following order ; insoluble phenolic acids>ester form>free phenolic acids. The phenolic acids separated and tentatively identified by Gas chromatography were catechol, vanillin, umbelliferone, p-coumaric acid, ferulic acid caffeic acid, protocatechuic acid, p-hydroxy benzoic acid and syringic acid.

• Journal of Life Science
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• v.29 no.1
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• pp.129-134
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• 2019

In a previous study, we isolated 11 different kinds of compounds from ethyl acetate fractions of lees (jubak) which is a by-product of Korean traditional wine production. These compounds were identified as caffeic acid, coumaric acid, D-mannitol, ferulic acid, hesperetin, hesperidin, naringenin, naringin, sinapic acid, syringic acid, and vanilic acid. To evaluate their anti-inflammatory activities in an in vitro model, nitric oxide (NO) production was measured in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells after the treatment of these cells with each compound. Among the various chemicals, hesperetin and naringenin showed the highest inhibition of NO production in the LPS-activated RAW 264.7 cells. Hesperetin was chosen for further study because of its strong anti-inflammatory activity and because the mechanisms underlying its anti-inflammatory properties still remain unclear. Our results showed that hesperetin dramatically inhibited NO production in a dose-dependent manner as compared with in an LPS-only treated group, without affecting cell viability. In addition, hesperetin reduced the protein expression of the pro-inflammatory gene inducible nitric oxide synthase (iNOS) in a dose-dependent manner, whereas it did not affect cyclooxygenase-2 (COX-2) expression. Furthermore, hesperetin inhibited phosphorylation of p38 mitogen- activated protein kinase (MAPK) and extracellular signal regulated kinase (ERK) 1/2, whereas it did not affect phosphorylation of c-jun N- terminal kinase (JNK). The results indicated that hesperetin regulated the LPS-induced inflammatory response by suppressing p38 MAPK and ERK1/2 signaling. Overall, our results may help to understand the mechanisms underlying the anti-inflammatory activity mediated by hesperetin.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.389-395
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• 2017

A simultaneous determination of 5 phenolic acids (gallic acid, chlorogenic acid, caffeic acid, pcoumaric acid, trans ferulic acid) and 9 flavonoids (procyanidin b1, aspalathin, rutin, vitexin, hyperoside, isoquercitrin, luteolin, quercetin, chrysoeriol) in rooibos tea has been carried out by ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). A validated analysis method in this study was applied to rooibos aqueous infusions. Rooibos tea is an antioxidant-rich tea which has anti-cancer, anti-aging, anti-inflammatory, anti-diabetic effect. Extraction yield of phenolics depends on steeping time and temperature of water. Tea infusions were prepared by placing 1 g of tea leaves or 1 tea bag in 100 mL of boiled water, and then at 3, 6 and 30 minutes intervals the infused teas were taken to carry out the analysis of phenolic contents. Another tea infusion was conducted with cold water ($25-30^{\circ}C$) for 30 minuntes. As a result, the total amount of phenolics was highest in rooibos tea steeped with hot water for 30 minutes, followed by 6 minutes, 3 minutes and cold water 30minutes and the result has statistical significance.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.2
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• pp.143-149
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• 2009

Several hydroxycinnamic acid derivatives, p-coumaric acid, ferulic acid, N,N'-dicoumaroylputrescine (DCP), N-p-coumaroyl-N'-feruloyl-putrescine (CFP), and N,N'-diferuloylputrescine (DFP) were isolated and purified from corn bran. To develop the skin whitening agent, we investigated the effects of hydroxycinnamic acid derivatives from corn bran, on melanogenesis. CFP and DFP inhibited melanin synthesis in a dose dependent manner up to 44.7 ${\pm}$ 6.0 %, and 58.5 ${\pm}$ 3.1 % at a concentration of 50 ${\mu}g/mL$, respectively. The intracellular tyrosinase activity decreased about 42.5 ${\pm}$ 14.6 %, and 9.0 ${\pm}$ 4.4 % at a concentration of 50 ${\mu}g/mL$ of CFP and DFP, respectively. Our results suggest that inhibitory effects of hydroxycinnamic acid derivatives on melanogenesis are due to the inhibition of the intracellular tyrosinase activity. These results indicate that these hydroxycinnamic acid derivatives from corn bran may be potential natural skin whitening agents.

• Journal of Food Hygiene and Safety
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• v.7 no.2
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• pp.107.1-112
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• 1992

Free-, soluble- and insoluble phenolic acids were extracted from defatted Galla Rhois. The extracts were then dissolved in equal amounts of an soybean oil, and POV (peroxide value) of the resulting substrates, portion of the soybean oil (control) and 0.02% BHT were measured by AOM (active oxygen method) test at 97.8$^{\circ}C$ for 40 hours through Rancimat method. Induction period of control, BHT, free phenolic acids, soluble phenolic acids and insoluble phenolic acids by the Rancimat method were 4.8, 10.5, 23.9 and 30.5hr. The phenolic acids separated and tentati-vely identified by gas chromatography were catechol, gallic acid, vanillin, protocatechuic acid, syri-ngic acid, ferulic acid.

• Journal of Plant Biology
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• v.38 no.1
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• pp.19-24
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• 1995

The vir genes expression of Ti plasmid is induced by a family of related phenolic compounds. We investigated the effects of various phenolic compounds, Ti plasmids and hosts on the expression of the vir genes in the same type of octopine Ti plasmids, pTiKU12, pTiAch5 and pTiA6. The vir gene induction of pTiKU12 was remarkably stimulated by p-coumaric acid in relation to acetosyringone, but those of pTiAch5 and pTiA6 were more stimulated by acetosyringone than by p-coumaric acid. The effect of phenolic compound on the vir gene induction was different according to the kind of Ti plasmids. Also, the vir gene expression of A. tumefaciens KU913, which has pTiKU12 was about 6.2 times as much as that of A. tumefaciens KU915, which has pTiKU12 in KU12 host, in the presence of ferulic acid. But no difference was shown in the presence of p-coumaric acid. The vir gene induction abilities of phenolic compounds are different according to the kinds of phenolic compounds, Ti plasmids and hosts.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.379-383
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• 2007

The effects of phenolic acids on the physical properties of wheat flour extrudate were investigated. Ferulic acid, fumaric acid, and p-coumaric acid were mixed with hard wheat flour, respectively, and extruded under a twin screw extruder. We found that by adding the phenolic acids, longitudinal expansion at the die increased, textural hardness decreased, and the water absorption capacity of the extrudate decreased. The results showed that the addition of phenolic acids produced a softer textured, more longitudinally puffed and hydrophobic extrudate compared to the control extrudate. Moreover, the addition of phenolic acids did not significantly affect the color of the extrudate: oxidative browning of the phenolic acids was not observed, due to inactivation of the browning enzymes under the hot temperature and reduced oxygen conditions of the extrusion process.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.364-369
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• 1999

The changes of phenolics in Korean apple(Fuji) during maturation were analyzed by HPLC and spec-tropotometry. The phenolics were separated through C18 Sep-Pak cartridge in series. Chlorogenic acid caffeic acid p-coumaric acid ferulic acid and ($\pm$)-catethin were indentified by the direct comparison with authentics on HPLC. The total amounts of phenolics were determined by Folin-Dennis's method. The amounts ranged from 70.19mg% to 97.57mg% of wet basis. The concentration of phenolics in apple decreased during the early stage of development and then remained relatively constant during matu-ration .

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.617-629
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• 2003

A recent development in cosmetics has been the pursuit of wrinkling in the skin. The cosmetics composed of anti-wrinkle agent stand out from the point of view of environmental contamination and pollution. Among them, Indole-3-acetic acid (IAA), studied with wrinkling pigmentation and swelling conditions in the area of the eye, showed clinically significant reduction in depth of lines during one month trial using skin treatment. But, IAA has shown some problems when used in cosmetic formulations, such as stability, permeability and toxicity. The results of the clinical examination were shown that its permeability and toxicity didn't matter. To increase the stability of IAA, antioxidants such as Licorice, ubiquinone, tocopherol, Baicalin, ferulic acid, BHT, ascorbic acid, sodium metabisulfite, and so on were employed in cosmetic formulations. Our main purpose is the study for the stability efficiency and effect of each other of cream formulations containing optimal dosage antioxidants (o/w type emulsion), This study evaluated wrinkle reduction effect of IAA, which is used in cosmetics.