• Journal of Korean Society of Forest Science
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• v.85 no.3
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• pp.372-380
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• 1996

This study was carried out to study the resistant substances to pine needle gall midge and seasonal variation of phenolic compounds in pine needles among susceptible and resistant species to pine needle gall midge. Free and water soluble phenolic compounds contained in pine needles showed seasonal variations among pine species. But, catechol, vanillic acid and syringic acid including phenolic compounds showed no variation between pine species, even the amount of those component varied by the seasons. Salicylic acid in pine needles showed 140ppm in Pinus virginiana, 35ppm in Pinus thunbergii and 72ppm in hybrid pine, Pinus thunbergii${\times}$P. virginiana, but traces in Pinus densiflora on May and June, hatching season in larvae of pine needle gall midge. There was high level of salicylic acid in resistant species to pine needle gall midge but traces in susceptible species. As our previous researches, the necrosis rate of larvae of pine needle gall midge showed high level on the solution of phenolic compounds extracted from needles of P. virginiana and salicylic acid, and there was no gall formation in P. virginiana, so that salicylic acid in pine needles seems to have relation with those results. Therefore, it is estimated that salicylic acid is resistant substance to pine needle gall midge.

• Korean Journal of Medicinal Crop Science
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• v.15 no.2
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• pp.120-127
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• 2007

The objective of this research was to evaluate the ability of water and ethanol extracts from mulberry fruit (Morus alba L.) to influence the inhibitory activity of angiotensin converting enzyme (ACE) and xanthine oxidase(XOase). The total phenol contents and sixteen phenolic compounds were investigated in water and ethanol extracts. In order to understand the factors responsible for the potent antioxidant and antihypertensive ability of mulberry, it has been evaluated for anti-oxidative activity using Fenton's reagent/ethyl linoleate system and for free radical scavenging activity using the 1,1-diphenyl-2-picryl hydrazyl free radical generating system. The total phenol contents and total of phenolic compounds in ethanol extract showed higher levels than water extract in mulberry fruit six phenolic compounds (chlorogenic acid, narigin, syringic acid, quercetin, naringenin, kampferol) has a higher individual phenolic compound content in the 60% ethanol extraction than 80% ethanol extract. The inhibitory activity on angiotensin converting enzyme (ACE) were highest in 80% ethanol extract (9.0%). Also, activity of xanthine oxidase(XOase) inhibition appeared highest in 80% ethanol extracts and correlated well with the total phenolic content, which was modulated by the concentration of individual phenolic compounds. This result revealed, that strong biological activity was caused by specific phenol compound contents. Utilization of water and ethanol extracts from mulberry fruit are expected to be good candidate for development into source of free radical scavengers and anti-hypertentive activity

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.42-42
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• 2018

Anthocyanins has a strong antioxidant capacity but exhibit poor stability in water. Therefore, stability of anthocyanin from purple potato (Solanum tuberosum L.) was encapsulated by the application of food polymers. Solid formulation of purple potato was prepared using whey protein, tapioca and lecithin by capillary rheometer at $80^{\circ}C$. The ratio of the polymer and potato powder was 2:8. Total phenolic compound, total flavonoid, total anthocyanin and antioxidant activity was investigated by the spectrophotometer. Result revealed that total phenolic compound (TP) ($5321{\mu}g/100g$), total flavonoid (TF) ($1352{\mu}g/100g$) total anthocyanin (TA) ($764{\mu}g/100g$) and free radical antioxidant activity (DPPH) (86%) was higher in 0.01 M acetic acid mediated lecithin based formulation compared to control (Potato powder) (TP: $1357{\mu}g/100g$; TF) ($634{\mu}g/100g$, TA) ($264{\mu}g/100g\;DPPH$) (64%). Lecithin is a strong emulsifier having capacity to extract bioactive compound and encapsulate extracted compound by nonpolar tail and negatively charged head. Therefore, it would be concluded that lecithin might be used as an encapsulating agent for the bioactive compound from purple potato.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.274-274
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• 2018

Anthocyanins has a strong antioxidant capacity but exhibit poor stability in water. Therefore, stability of anthocyanin from purple potato (Solanum tuberosum L.) was encapsulated by the application of food polymers. Solid formulation of purple potato was prepared using whey protein, tapioca and lecithin by capillary rheometer at $80^{\circ}C$. The ratio of the polymer and potato powder was 2:8. Total phenolic compound, total flavonoid, total anthocyanin and antioxidant activity was investigated by the spectrophotometer. Result revealed that total phenolic compound (TP) ($5321{\mu}g/100g$), total flavonoid (TF) ($1352{\mu}g/100g$) total anthocyanin (TA) ($764{\mu}g/100g$) and free radical antioxidant activity (DPPH) (86%) was higher in 0.01 M acetic acid mediated lecithin based formulation compared to control (Potato powder) (TP: $1357{\mu}g/100g$; TF) ($634{\mu}g/100g$, TA) ($264{\mu}g/100g\;DPPH$) (64%). Lecithin is a strong emulsifier having capacity to extract bioactive compound and encapsulate extracted compound by nonpolar tail and negatively charged head. Therefore, it would be concluded that lecithin might be used as an encapsulating agent for the bioactive compound from purple potato.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.138-142
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• 2001

Solid contents, free sugars, phenlic compounds and glycyrrhizin of extracts obtained from by-products of Glycyrrhizia uralensis by three different methods, i.e., shaking, heating, and static methods, were determined. Solid contents of extracts obtained by shaking, heating and static method were 15.6%, 15.0% and 5.3%, respectively. Phenolic compound contents of them were 11.33 mg/100 mL, 11.21 mg/100mL and 10.15 mg/100 mL. Main free sugars in the extracts from the by-products of G. uralensis were fructose, glucose, sucrose, and maltose. Glycyrrhizin content of the extracts from the by-products of G. uralensis were 2.79%, 3.54% and 0.63%, respectively. Extract obtained by the shaking methods had an ability of donating electron to DPPH. The relative antioxidant effects of th extract obtained from the shaking method showed 70% inhibitory effect of peroxidation on egg yolk lecithin.

• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.36-43
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• 2010

The purpose of this study was to investigate the phenolic acid, proanthocyanidin (PAs), and flavonol glycoside contents, as well as the antioxidant activities of pine needle extracts from six species of young pine trees. The extracts were prepared from Section Pinus (Diploxylon): P. densiflora, P. sylvestris, P. pinaster and P. pinea, and Section Strobus (Haploxylon): P. koraiensis and P. strobus. Phenolics were extracted from pine needles with 80% acetone to obtain the soluble free fraction, and insoluble residues were digested with 4 M NaOH to obtain bound ethyl acetate and bound water fractions. Phenolics were analyzed by HPLC, and the hydrophilic antioxidant activity was measured using oxygen radical absorbance capacity (ORAC). Total phenolic and flavonoid contents of the soluble free fraction were higher than those of the bound ethyl acetate and bound water fractions. The main phenolics were monomers and polymers of PAs in the soluble free fraction, and phenolic acids and flavonol glycosides in bound ethyl acetate fraction. Flavonol glycosides found in different species of pine needles were qualitatively similar within fractions, but composition varied among Pinus sections. High levels of kaempferol arabinoside and an unknown compound were present in all Strobus species. The soluble free fraction had the highest antioxidant activity, followed by bound ethyl acetate and bound water fractions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.948-951
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• 2003

The composition and antioxidative effects of phenolic compounds in black rice were studied. The contents of free and bound phenolic compounds extracted from black rice were 845.4 and 401.6 mg respectively per 100g sample weight. Free phenolic compounds had higher antioxidation ability than those of bound phenolic compounds. Solvent fractionation of free phenolic compounds revealed that butanol fraction had the highest phenolic compounds contents and antioxidative activity among other solvent fractions. Although butanol fraction showed lower lipid peroxidation inhibition (LPI) ability than that of $\alpha$-tocopherol and BHT, free radical scavenging ability was much higher than that of $\alpha$-tocopherol and BHT, as evidenced by electron donating ability (EDA) and benzoic acid hydroxylation inhibition (BAHI) assays.

• Advances in Traditional Medicine
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• v.8 no.3
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• pp.260-265
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• 2008

Annona reticulata belonging to the family Annonaceae is traditionally used as anthelmintic and it is reported to have anticancer activity. Free radicals are known to be involved in various types of diseases like cancer, diabetes, neurological disorders etc. The present study was aimed to evaluate free radical scavenging property of methanol extract of the leaves of Annona reticulata in some in vitro models e.g. DPPH, nitric oxide, superoxide and lipid peroxide radical model. The extract showed good dose-dependent free radical scavenging property in all the models. $IC_{50}$ values were found to be 3.22, 170.01, 25.12 and $140.12\;{\mu}g/ml$ respectively in DPPH, nitric oxide, superoxide and lipid peroxidation inhibition assays. Reductive ability of the extract was also tested based on potassium ferricyanide reduction where dose dependant reducing capability was observed. Measurement of total phenolic compounds by Folin-Ciocalteu's phenol reagent indicated that 1mg of the extract contained $146.20\;{\mu}g$ equivalent of pyrocatechol. The findings ascertain promising free radical scavenging property of the extract and the antioxidant property of the extract may be due to the high content of phenolic compounds.

• Journal of Ginseng Research
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• v.40 no.1
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• pp.68-75
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• 2016

Background: The study of phenolic compounds profiles and antioxidative activity in ginseng fruit, leaves, and roots with respect to cultivation years, and has been little reported to date. Hence, this study examined the phenolic compounds profiles and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free-radical-scavenging activities in the fruit, leaves, and roots of Korean ginseng (Panax ginseng Meyer) as a function of cultivation year. Methods: Profiling of 23 phenolic compounds in ginseng fruit, leaves, and roots was investigated using ultra-high performance liquid chromatography with the external calibration method. Antioxidative activity of ginseng fruit, leaves, and roots were evaluated using the method of DPPH free-radical-scavenging activity. Results: The total phenol content in ginseng fruit and leaves was higher than in ginseng roots (p < 0.05), and the phenol content in the ginseng samples was significantly correlated to the DPPH free-radical-scavenging activity ($r=0.928^{****}$). In particular, p-coumaric acid ($r=0.847^{****}$) and ferulic acid ($r=0.742^{****}$) greatly affected the DPPH activity. Among the 23 phenolic compounds studied, phenolic acids were more abundant in ginseng fruit, leaves, and roots than the flavonoids and other compounds (p < 0.05). In particular, chlorogenic acid, gentisic acid, p- and m-coumaric acid, and rutin were the major phenolic compounds in 3e6-yr-old ginseng fruit, leaves, and roots. Conclusion: This study provides basic information about the antioxidative activity and phenolic compounds profiles in fruit, leaves, and roots of Korean ginseng with cultivation years. This information is potentially useful to ginseng growers and industries involved in the production of high-quality and nutritional ginseng products.

• Nutritional Sciences
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• v.3 no.2
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• pp.98-102
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• 2000

The purpose of this study was to evaluate the antioxidative potential of Korean wild leaf vegetables. Antixoidative activity of chamchwi (Aster scaber), nurucchwi (Pleurospermum kamtschaticum) sumssukbujengee (Aster glheni), moshidae (Adenophora remotiflora), spinach (Spinacia oleracea)k was evaluated as a reference for commonly used synthetic antioxidant, BHA. We compared the content of $\beta$-carotene, vitamin C and vitamin E as antioxidant vitamins, and total phenolic compound including flavonoid as non-vitamin compounds in Korean wild leaf vegetables and spinach. Thiobarbituric acid (TBA) value of Pleurospermum kamtschaticum, Aster scaber and Adenophora remotiflor was only 18-20% of control. TBA value of Aster glheni was 40% of control. On the basis of moles, the high level of vitamin C is the major contributor to the total antioxidant vitamin contents of Pleurospermum kamschaticum and Adenophora remotiflor. The amounts of flavonoid as well as total phenolic compound in Pleurospermum kamtschaticum and Adenophora remotiflor were also much higher than those of spinach. The amounts of flavonoid as well as total phenolic compound in Aster glheni were much higher than those of spinach while total amount of antioxidant vitamins was significantly lower than that of spinach. These results suggest that Pleurospermum kamtschaticum and Adenophora remotiflor could have antioxidative potency in food. Because of the higher content of antioxidant vitamins in Pleurospermum kamtschaticum and Adenophora remotiflor, these Korean wild leaf vegetables may have preventive effects on degenerative diseases, which have been associated with free radical mediated events.