• Journal of Nutrition and Health
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• v.47 no.4
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• pp.221-228
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• 2014

Purpose: Citron seed oil (CSO) has been reported to have high antioxidant activity. However, the composition and other biologically activities of CSO have not been reported. In this study, we confirmed the fatty acid composition of CSO, which may be beneficial to vascular disease and obesity. Methods: We investigated the oil composition of CSO using gas chromatography coupled with mass spectrometry (GC-MS) analysis, and cytotoxicity was confirmed by Cell Counting Kit-8 (CCK-8) assay. Nitric oxide (NO) production in human umbilical vein endothelial cells (HUVECs) was measured using Griess reagent, and lipid accumulation and leptin secretion in 3T3-L1 cells were measured by Oil-Red O staining and commercial ELISA kit, respectively. Results: GC-MS analysis indicated that CSO contains several components, including linoleic acid, oleic acid, palmitic acid, stearic acid, linolenic acid, palmitoleic acid, and arachidic acid. In physiological activity analysis, CSO did not induce cytotoxic effects in HUVECs and 3T3-L1 cells. Further, CSO significantly induced nitric oxide and leptin secretion as well as inhibited lipid accumulation. Conclusion: CSO increased NO release, inhibited lipid accumulation, and induced leptin secretion, suggesting it may be useful for the management of vessels and weight gain. Although further studies are required to investigate the safety and mechanism of action of CSO, our results show that the composition and physiological activity of CSO are sufficient for its use as functional edible oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1619-1624
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• 2005

The effect of far-infrared (FIR) irradiation on the antioxidant activity of extracts from grape seed (GS) was evaluated. GS (5 g) were placed in Pyrex petri dishes (8.0 cm diameter) md FIR irradiated at 150$^{\circ}C$ for 10, 20, 30, 40 or 60 min with a FIR heater. After FIR irradiation, water extract (WE) (1.0 g/10 mL), methanol extract (ME) (1.0 g/10 mL) and 70$\%$ ethanol extract (EE) (1.0 g/10 mL) of GS were prepared, and total phenol contents (TPC) and radical scavenging activity (RSA) of the extracts were determined. The antioxidant activities of GS extracts increased as FIR irradiation. For example, FIR irradiation of GS at 150$^{\circ}C$ for 10 min increased the TPC and RSA of WE from 0.95 mM to 1.84 mM and 33,87$\%$ to 58.55$\%$, respectively, compared to non-irradiated control. In the case of ME at the same conditions of FIR irradiation (150$^{\circ}C$ for 10 min), the TPC and RSA also increased from 3.4 mM to 4.52 mM and 76.55$\%$ to 89.41$\%$, respectively. The TPC and RSA of EE increased from 2.65 mM to 4.82 mM and 66.89$\%$ to 84.62$\%$, too. According to the GC/MS analysis, several low-molecular-weight phenolic compounds such as vanillic acid and 3,4-hydroxy benzoic acid were newly formed in the EE after FIR irradiated at 150$^{\circ}C$ for 10 min. There were slight differences in the kinds of phenolic compounds between EE of non irradiated control and FIR irradiated samples. These results indicated that FIR irradiation onto GS could enhance antioxidant activities of its extracts with increasing the amount of phenolic compounds.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.4
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• pp.242-250
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• 2016

Although rice has been cultivated as a major food crop for approximately 5,000 years, the interest of customers in 'scented rice' is a recent trend in the Korean market. As a part of developing a germinated scented rice variety, the newly bred scented rice variety 'Cheonjihyang-1 se' was germinated for 24 h, and changes in profiles of flavor-related volatiles, lipophilic phytonutrients, and fatty acids were investigated. The profiling of volatile compounds by using a headspace-gas chromatography-mass spectrometry (HS-GC-MS) revealed a total of 56 odor-active flavoring compounds; 52 at the pre-germination stage, 51 at the post-germination stage, and 47 common at both stages. The major flavoring compounds were nonanol and benzene, which constituted 11.5% and 6.6%, respectively, of the total peak area in pre-germinated rice, and 19.4% and 6.5%, respectively, in post-germinated rice. Germination induced an increase in 13 flavoring compounds, including 3,3,5-trimethylheptane and 1-pentadecene, which increased by 763 and 513%, respectively by germination. However, we observed a germination-induced decrease in most of the other flavoring compounds. Especially, the most important scented rice-specific popcorn-flavoring compound, 2-acetyl-1-pyrroline, showed 89% decrease due to germination. Furthermore, the germination of scented rice induced a decrease in the content of various phytonutrients. For example, the total contents of phytosterols, squalene, and tocols decreased from 207.97, 31.74, and $25.32{\mu}g\;g^{-1}$ at pre-germination stage down to 136.66, 25.12, and $17.76{\mu}g\;g^{-1}$, respectively at post-germination stage. The fatty acid compositions were also affected by germination. The composition of three major fatty acids, linoleic, oleic, and palmitic acids, increased from 36.6, 34.2, and 24.4%, respectively, at the pre-germination stage to 37.9, 36.9, and 20.7%, respectively, at the post-germination stage. All these results suggested significant changes in the flavor-related compounds and phytonutrients of the scented rice variety 'Cheonjihyang-1 se' during the process of germination, and subsequently the need for developing a more precise process of germination to enhance the flavor and nutritional quality of the germinated scented rice products.

• Membrane Journal
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• v.19 no.3
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• pp.252-260
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• 2009

The effects of the treatment of an acidic solution at pH 2 on polyacrylonitrile ultrafiltration (UF) membranes were investigated using a circular cross-flow filtration bench with a membrane module. A substantial reduction in the membrane permeability was observed after 80 hours' treatment of the acidic solution. In addition, the analyses of the sample solutions by ultraviolet/visible absorption spectroscopy and gas chromatography/mass spectrometry (GC/MS), which were taken from the feed tank as a function of the treatment time, showed that a new organic compound was produced in the course of the treatment. From a thorough search of the mass spectral library we presumed the new compound to be 1,6-dioxacyclododecane-7,12-dione (DCD), one of the well-known additives for polyurethane. Based on further experimental results, including the scanning electron microscope (SEM) images and the solid-state NMR spectra of the membranes used for the treatment of the acidic solution, we suggested that the decrease of the permeate flux resulted not from the deformation of the membranes, but from the fouling by DCD eluted from the polyurethane tubes in the filtration bench during the treatment. Those results imply that the reactivity to an acidic solution of the parts comprising the filtration bench is as important as that of the membranes themselves for effective treatments of acidic solutions, for efficient chemical cleaning by strong acids, and also in determining the pH limit of the solutions that can be treated by the membranes.

• Food Science and Preservation
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• v.19 no.2
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• pp.249-256
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• 2012

The changes in the volatile organic compounds in plum after its electron beam irradiation and storage were determined using the simultaneous distillation extraction method and gas chromatograph-mass spectrometry. There were 44, 46, 45, 47, and 38 volatile compounds in the 0-, 0.25-, 0.5-, 0.75-, and 1 kGy irradiated samples, respectively. Also, the volatile flavor components of the plum that was stored for 30 days were identified as 48, 40, 40, 39, and 40 components. The compositions of the volatile compounds of the control and irradiated samples showed a similarity after the storage. Especially, the more important volatile flavor of the plum was identified as hexanal of the C6compounds, (E)-2-hexenal and (Z)-3-hexenal. In particular, hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-ol increased in all the doses, where as hexanol and (E)-2-hexen-1-ol decreased. Among the lactone compounds, ${\gamma}$-hexalactone, ${\gamma}$-octalactone, and ${\gamma}$-decalactone were identified during the storage period in the raw samples. Hexanonic acid and 2-hexenoic acid were not identified during the storage of the samples, and 2-methylprrole was detected only when the storage samples were irradiated at a dose higher than 0.5kGy. Therefore, it was shown that there was no effect on the variation of the volatile organic component suntil 1 kGy in the plum was irradiated with an electron beam.

• Journal of Life Science
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• v.24 no.3
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• pp.252-259
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• 2014

The leaves of Peatasites japonicus are a traditional oriental medicine with diverse biological activities. A simple and specific analytical method for the quantitative determination of bakkenolide B constituents from methanolic extract of the leaves of P. japonicus was developed. Bakkenolide B was isolated from the leaves of P. japonicus, and its structure was elucidated based on 1D, 2D NMR, and GC-MS spectral data. A liquid chromatographic method was developed to evaluate the quality of P. japonicus through determination of major active compound, bakkenolide B. The wavelengths at 254 and 215 nm were chosen to determine bakkenolide B. The recovery of the method was in the range of 98.6 to 103.1%, and bakkenolide B showed good linearity ($r^2$=0.999) within test ranges. The developed method was applied to the determination of bakkenolide B in the plant part and seasonal changes. The results showed that the content of bakkenolide B in the leaf was higher than in the petiole and rhizome. In this study, a simple, rapid, and reliable high-performance liquid chromatography method was used to determine the percentage and composition of bakkenolide B in P. japonicus procured from different Petasites species plants in South Korea. The method can be employed in routine quantitative analysis and quality control of different products in the market.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.3
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• pp.199-210
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• 2011

This study was conducted to develop functional sources of herbal cosmetics for treatment of skin aging and inflammatory disorders using volatile flavor extracts of four different herbal medicinal prescriptions including Cnidium officinale Makino (COM), Angelica gigas Nakai (AGN), Mentha arvense L. (MAL), Artemisiae argyi Folium (AAF), Paeonia lactiflora Pall (PLP), Rehmanniae Radix Preparata (RRP), Scutellaria baicalensis Georgi (SBG), Panax ginseng C.A. Meyer (PGM), Glycyrrhiza uralensis Fisch (GUF). The volatile flavor extracts of four different herbal medicinal prescriptions (HH-1: COM, AGN, PLP, RRP, HH-2: COM, AGN, PLP, RRP, SBG, PGM, GUF, HH-3: COM, AGN, MAL, AAF, HH-4: COM, AGN, MAL, AAF, SBG, PGM, GUF) were extracted using SDE and their antioxidant and anti-inflammatory effects were measured by using DPPH radical and SLO, respectively. As a result, HH-2 showed moderate DPPH radical scavenging activity (68.24 %) and the strongest SLO inhibitory activity (83.96 %) at 100 ${\mu}g$/mL. Moreover, HH-2 of four different prescriptions significantly inhibited NO production on LPS-stimulated RAW 264.7 cells in a dose-dependent manner without considerable cell cytotoxicity at range of 2.0 ~ 50 ${\mu}g$/mL. Additionally, HH-2 also effectively suppressed the production of $PGE_2$ and IL-6, which are responsible for promoting the inflammatory process. Major volatile components of HH-2 were identified as eugenol, paeonol, butyl phthalide, ${\beta}$-eudesmol and butylidene dihydrophthalide by GC-MS analysis. Thus, these results suggest that HH-2 may be useful as a potential source of anti-inflammatory agents in herbal medicinal cosmetics.

• Korean Journal of Plant Resources
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• v.28 no.1
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• pp.126-134
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• 2015

Glycyrrhiza uralensis Fischer is one of the most commonly used herbs. Recently, the stem and leave of the plant have been interested in physiological activities because the aerial parts have been thrown away. Finding out cultivation method of Glycyrrhiza uralensis Fischer to improve chemical ingredients and biological activities has been tried these days. In this study, different wavelengths of light emitting diode (LED) were used for a cultivation of Glycyrrhiza uralensis Fischer. Antioxidant activities and inhibitory effect on mutagenecity of samples were evaluated. The stem and leave cultivated under blue light (BL-0) showed the strongest antioxidant activities of $3.02{\pm}0.13{\mu}g/ml$ ($EC_{50}$) and $2.18{\pm}0.18{\mu}g/ml$ ($EC_{50}$) in DPPH and ABTS radical scavenging test, respectively. Total phenolic content of BL-0 was $2.93{\pm}0.11g/100g$, the highest value between cultivation conditions. However, antioxidant activities of the stem and leave cultivated under red light were the weakest between samples. All of the stem and leave used in this study showed inhibitory effect on mutagenecity of 1-nitropyrene. BL-0 showed stronger inhibitory effects on mutagenicity of Trp-P-1, Trp-P-2, and AFB1 than samples cultivated under other conditions. Only on mutagenecity of 2-aminoanthracene, the stem and leave cultivated at 1 m apart from red light (RL-1) showed the strongest inhibitory effect. These results indicate that blue LED might be the most effective condition for improvement of physiological activities for the aerial parts of Glycyrrhiza uralensis Fischer in cultivation. The components were identified with GC/MS. Cytidine was detected only in RL-1 at 25 min of retention time and 2-bromotrimethylene glycol was detected only in BL-0 at 37 min.

• Korean Journal of Environment and Ecology
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• v.25 no.5
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• pp.691-709
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• 2011

This study was performed to classify habitat types depending on environmental factors and to find out distribution characteristics of functional feeding groups of aquatic insects which were collected at that habitat types. Field survey was conducted twice in a year for every spring and fall from 2007 to 2008 for 38 sites in the Geum River. During the field survey 15 environmental factors were measured at each 38 sites and analyzed by similarity analysis method to classify habitat types. The result of similarity analysis showed that the 38 sites could be grouped into 7 classes like as C1 and C3 class belong to Head water(HD), C2 and C4 and C5 class belong to Middle stream(MS), C6 and C7 class belong to Large River(LR) based on euclidean distances 4. And also, we could extract the main environmental factors affecting the classification of habitat types such as Stream Width and Elevation of physical environmental factors, Water Temperature, Conductivity and DO of chemical environmental factors, percentages of Sand, Silt and Gravel of substrate factors. Total 142 species of aquatic insects in 46 families, 9 orders were collected during the field surveys and the occurrence number of species and individuals showed high correlation with the Velocity factor and the percentage of Sand factor of each habitat types. In addition, correlation analysis between functional feeding groups and environmental factors represented that (1) Filtering-collectors(FC) affected by Velocity, Stream Width and Silt, (2) Gathering-collector(GC) affected by Velocity, (3) Predator(P) affected by Elevation, Velocity, Boulder, Conductivity and Sand, (4) Plant-piecer(PP) affected by Water Width and Silt, (5) Scraper(SC) affected by Elevation and Conductivity, (6) Shredder(SH) affected by Elevation, Boulder, DO, pH, Conductivity and Water Temperature respectively. As a result of this study, Elevation, Stream Width, Velocity, Conductivity, Water Temperature and percentage of Sand factors which were deduced by stepwise multiple regression analysis had correlations($r{\geqq}0.600$, p<0.01) with biota community inhabitation. Therefore these six environmental factors were regarded as major environmental factors that might affect highly the distribution of functional feeding groups in stream ecosystem of the Geum River.

• Food Science and Preservation
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• v.17 no.5
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• pp.733-740
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• 2010

Brown rice vinegars were prepared by agitated or static acetic acid fermentation using different yeast strains (Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, or Saccharomyces cerevisiae H9). Organic acid contents and levels of volatile compounds were compared in vinegars prepared by different methods. The chosen yeast strain did not significantly affect the organic acid content of vinegar. In vinegars prepared by agitated acetic acid fermentation, organic acid contents were, in the order of descending abundance, acetic acid, citric acid, lactic acid, oxalic acid, and tartaric acid. In vinegars prepared by static acetic acid fermentation, no citric acid was detected, and lactic acid content was higher than that in agitated acetic acid fermented vinegar. The volatile compounds of both vinegars, analyzed by GC-MS, did not significantly differ when various yeast strains were used. Eighteen volatile compounds were detected in vinegar prepared by agitated acetic acid fermentation and 11 in vinegar prepared by static fermentation. Volatile compounds that can affect vinegar quality, including ethyl acetate and phenethyl acetate, were present at high concentrations in static acetic acid fermented vinegar. Electronic nose analysis showed that volatile chemical patterns differed between the two types of vinegar, but there were no significant differences in sensory scores between vinegars prepared using various yeast strains or by either of the two methods of fermentation.