• 한국식품과학회지
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• 제33권4호
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• pp.497-500
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• 2001

본 연구의 목적은 홍미삼의 기능성 연구의 일환으로 총 페놀성 화합물의 추출방법과 DPPH에 대한 수소공여능, linoleic acid의 산화방지활성 및 LDL에 의한 항산화활성 등을 중심으로 연구한 결과이다. 홍미삼에 60% 에탄올를 첨가하여 추출회수별 총 페놀성 화합물을 조사한 결과 3회까지 추출했을 때 대부분이 추출되었기 때문에 추출횟수는 3회가 적당한 것으로 판단되었다. 60% 에탄올 추출액의 수율은 3회까지 추출했을 때 약 37.35%가 추출되었다. 추출 용매에 따른 총 페놀성 화합물의 추출 효율은 물 추출구를 100%로 했을 때, 60% 에탄올 용액으로 추출한 뒤 농축하여 물로 부피를 재조정한 시험구는 122%로 조사되었다. 항산화활성 조사에서 DPPH에 대한 수소공여능에서 시간이 경과함에 따라 항산화 활성이 약간씩 증가하나 활성은 약한 편이었다. Linoliec acid 산화에 대한 산화억제 효과는 1,500 ppm 농도에서 약 72.23%의 저해율을 나타났으며, LDL에 대한 산화방지 효과는 250 ppm 농도에서 그 저해율이 약 22.52%로 나타났다.

• 한국식품과학회지
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• 제20권6호
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• pp.801-807
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• 1988

조리과정을 달리한 고사리의 thiamine 분해능을 thio-chrome 형광법과 Lactobacillus viridescens를 이용한 미생물법으로 측정하였고 페놀화합물의 함량 및 갈색도와의 관계를 규명하였다. 생고사리의 thiamine 분해능은 데치는 시간이 길어짐에 따라 증가하였으나 페놀화합물의 함량과 갈색토는 감소하였다. 데칠 때 소금의 농도가 증가함에 따라 thiamine분해능, 페놀화합물의 함량과 갈색도가 모두 증가하였다. 말린 고사리를 $NaHCO_3$ 용액으로 연화처리하거나 생고사리 및 말린 고사리를 흐르는 물에 담그었을 때 thiamine분해능이 크게 감소하였으며 페놀화합물의 함량, 갈색도 역시 감소하였다. 고사리의 가열조리 시간이 길어질수록 thiamine분해능, 페놀화합물의 함량 및 갈색도가 감소하였으나, 그 변화는 크지 않았다. Thiamine 분해능은 여러 조리과정을 통하여 감소되었고 특히 흐르는 물에 담갔을 때 그 효과가 뚜렷하였으며 페놀화합물은 thiamine 분해에 크게 관여하는 것으로 나타났다.

• Applied Biological Chemistry
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• 제38권4호
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• pp.293-296
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• 1995

무화과잎의 메탄올추출물을 용매분획하여 얻은 분획중 산성 분획과 페놀성 분획이 항미생물 활성이 강한 것으로 나타났고 페놀성 분획이 산성 분획보다 항미생물 활성이 더 강하여 페놀성 분획중의 항미생물 활성물질을 동정하기 위하여 먼저 silica gel column chromatography, RP-8 column chromatography 및 preparative liquid chromatography를 행하여 정제하였고 정제된 항미생물 활성물질을 IR, $^{1}H-NMR$ 및 MS에 의한 기기분석을 통하여 동정한 결과 각각 psoralen, bergapten, umbelliferone 및 ${\beta}$-sitosterol로 구명되었다.

• Journal of the Korean Wood Science and Technology
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• 제14권2호
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• pp.29-35
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• 1986

This study was carried out to examine the effect of aluminium sulfate addition to the alkali-acid catalyst phenolic resin for the manufacture of the kapur (Dryobalanops spp.) plywood on the reduction of phenolic resin spreading. On the manufacture of plywood, Adhesive Contents such as 50g/$m^2$, 75g/$m^2$ and 150g/$m^2$ were treated. The spreading adhesive content of 50g/$m^2$ and 75g/$m^2$ had been controlled to about 150g/$m^2$ added with the water in order to get sufficient spreading and controlled to pH 4.5 with aluminium sulfate [$Al_2(SO_4)_3$]. The results are summarized as follows: 1. Specific gravities of air dried plywood manufactured from each adhesive ranged from 0.77 to 0.86 and their moisture contents met the KS requirements. 2. In dry and wet shear strengths, 150 $P_{Al{\cdot}Ac}$ adhesive showed the highest and 75 $P_{Al{\cdot}Ac{\cdot}Am}$ adhesive indicated higher value than 150 $P_{Al{\cdot}Ac}$ adhesive. 3. In case of glue shear strength after boiling test, 150 $P_{Al{\cdot}Ac}$ adhesive was the best and adding of aluminium sulfate was not effective on reinforcement of boiling water resistance of phenolic resin, but met KS requirements. 4. 75 $P_{Al{\cdot}Ac{\cdot}Am}$ adhesive showed the good shear strength and met KS requirements. Therefore, adding of aluminium sulfate was very efficient for economical plywood manufacture.

• Composites Research
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• 제26권5호
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• pp.309-314
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• 2013

소량의 CNT 나노입자를 함유한 CNT-페놀 복합재료를 제조하여 삭마 효과를 확인하였다. CNT 함량을 0.1 wt%에서 0.3 wt%까지 증가시킴에 따른 인장, 압축 강도를 평가하고 삭마 저항성에 대한 차이를 분석하였다. 산소와 등유를 혼합하여 화염 발생시켜 재료의 삭마 효과를 평가하였다. FE-SEM을 이용하여 삭마 실험 이후 발생된 시편의 미세 구조 변화를 확인하였다. CNT 함유 정도에 따른 TGA 열분석을 시도하여 열적 안정성을 평가하였다. 0.3wt% CNT-페놀 복합재료가 일반 페놀 수지 및 0.1 wt% CNT-페놀 복합재료보다 삭마율이 낮았다. 삭마에 따른 재료 변화 메커니즘을 규명하기 위해 TGA 분석 결과와 FE-SEM을 이용한 미세 구조 결과를 분석하였다. 고열의 화염을 이용한 삭마 실험을 통해 시편 내부의 CNT 입자가 존재하는 미세구조를 확인할 수 있었다. 수지 내부에 균일하게 분산된 CNT 입자의 역할이 내삭마성을 증가시키는 결과를 확인하였다.

• 한국식품영양학회지
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• 제32권6호
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• pp.717-729
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• 2019

The chemical informs about 70 individual phenolic compounds were constructed from various lettuce samples based on literature sources and analytical data. A total of 30 phenolic compounds including quercetin 3-O-glucuronide, quercetin 3-O-(6''-O- malonyl) glucoside, cyanidin 3-O-(6''-O-malonyl)glucoside, chlorogenic acid and chicoric acid as major components were identified in 6 lettuce samples from Korea using UPLC-DAD-QToF/MS on the basis of constructed library. Among these, quercetin 3,7-di-O-glucoside(m/z 627 [M+H]⁺), quercetin 3-O-(2''-O-malonyl)glucoside(morkotin C, m/z 551 [M+H]⁺), quercetin 3-O-(6''- O-malonyl)glucoside methyl ester(m/z 565 [M+H]⁺), 5-O-cis-p-coumaroylquinic acid(m/z 339 [M+H]⁺) and 5-O-caffeoylquinic acid methyl ester(m/z 369 [M+H]⁺) were newly confirmed from the lettuce samples. In total content of phenolic compounds, 4 red lettuce samples(2,947.7~7,535.6 mg/100 g, dry weight) showed higher than green lettuce(2,687.3 mg) and head lettuce(320.1 mg).

• Preventive Nutrition and Food Science
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• 제22권2호
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• pp.107-117
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• 2017

The purpose of this study was to evaluate the antioxidant and anticholinesterase activities of yellow and white bitter yams from South Western Nigeria using methanolic extraction and simulated gastrointestinal digestion models. The phenolic compounds in the bitter yam varieties were evaluated by high performance liquid chromatography with a diode array detector (HPLC-DAD). The total phenolic content of the bitter yams was measured by the Folin-Ciocalteu method, reductive potential by assessing the ability of the bitter yam to reduce $FeCl_3$ solution, and the antioxidant activities were determined by the 2,2-diphenyl-1-picrylhydrazyl radical ($DPPH^{\cdot}$) scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation ($ABTS^{{\cdot}+}$) scavenging activity, nitric oxide radical ($NO^{\cdot}$) scavenging ability, hydroxyl radical scavenging ability, and ability to inhibit $Fe^{2+}$-induced lipid oxidation. The HPLC-DAD analysis revealed the presence of some phenolic compounds in the studied bitter yam varieties, with varying degree of quantitative changes after cooking. The antioxidant indices (total phenolic content, total flavonoid content, reducing power, $DPPH^{\cdot}$ scavenging activity, $ABTS^{{\cdot}+}$ scavenging activity, and $NO^{\cdot}$ scavenging activity) were higher in the simulated gastrointestinal digestion model compared to the methanolic extract, with the in vitro digested cooked white bitter yam ranking higher. Similarly, the in vitro digested yams had a higher inhibitory action against lipid oxidation compared to the methanolic extracts, with the cooked white bitter yam ranking high. The methanolic extracts and in vitro enzyme digests showed no acetylcholinesterase inhibitory abilities, while methanolic extracts and the in vitro enzyme digest displayed some level of butyrylcholinesterase inhibitory activities. Therefore the studied bitter yams could be considered as possible health supplements.

• 동의생리병리학회지
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• 제17권2호
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• pp.363-367
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• 2003

Oriental pear was used as treatment of asthma, control of blood pressure tonic medicine vasoaction, diabetes in oriental medicine. In this study, it was investigated that pear phenolic compound effects on cardiovascular system as blood pressure and renin and atrial natriuretic peptide(ANP) in plasma, Cardiac hypertrophy. The experiments were performed on Sprague Dawley rats, 2K1C hypertension model was prepared by constricting the left renal artery with a sliver clip. Animals were then divided into four groups, 5mg/Kg(PPC-A) 10mg/Kg(PPC-B) 15mg/Kg(PPC-c) and control group. Pear phenolic compound solution were supplied with them for 3weeks, a day's interval. The results are that The blood pressure was significantly decreased at 15days in PPC-A group than control group. The plasma ANP was increased in PPC-A and PPC-C group, and cardiac hypertrophy was significantly decrease in PPC-C group compared with control group.

• Natural Product Sciences
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• 제21권3호
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• pp.162-169
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• 2015

Hamamelis japonica (Hamamelidaceae), widely known as Japanese witch hazel, is a deciduous flowering shrub that produces compact clumps of yellow or orange-red flowers with long and thin petals. As a part of our ongoing search for phenolic constituents from this plant, eleven phenolic constituents including six flavonol glycosides, a chalcone glycoside, two coumaroyl flavonol glycosides and two galloylated compounds were isolated from the flowers. Their structures were elucidated as methyl gallate (1), myricitrin (2), hyperoside (3), isoquercitrin (4), quercitrin (5), spiraeoside (6), kaempferol 4'-O-β-glucopyranoside (7), chalcononaringenin 2'-O-β-glucopyranoside (8), trans-tiliroside (9), cis-tiliroside (10), and pentagalloyl-O-β-D-glucose (11), respectively. These structures of the compounds were identified on the basis of spectroscopic studies including the on-line LCNMR-MS and conventional NMR techniques. Particularly, directly coupled LC-NMR-MS afforded sufficient structural information rapidly to identify three flavonol glycosides (2 - 4) with the same molecular weight in an extract of Hamamelis japonica flowers without laborious fractionation and purification step. Cytotoxic effects of all the isolated phenolic compounds were evaluated on HCT116 human colon cancer cells, and pentagalloyl-O-β-D-glucose (11) was found to be significantly potent in inhibiting cancer cell growth.

• 한국식생활문화학회지
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• 제33권1호
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• pp.78-85
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• 2018

This study examined the changes in antioxidant activity and contents of phenolic compounds inblanched, steamed, and autoclaved burdock root (BR). The total polyphenolic and flavonoids contents of raw and cooked BR were determined spectrophotometrically. The antioxidant activity of BR was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays. The main phenolic compounds in BR were quantified by HPLC (high performance liquid chromatography). Both blanching and steaming treatments significantly increased the antioxidant activities of BR in all groups (5 min, 15 min, and 30 min), whereas in autoclaving treatment, the 30 min treatment only showed an increase in the antioxidant activities of BR. The 30 min blanched BR exhibited the strongest DPPH and ABTS radical scavenging activities and possessed the highest total polyphenol and flavonoid phenolic contents. The 15 min-steamed BR showed the highest ORAC value. The main phenolic compound of the 15 min-steamed BR was CGA (chlorogenic acid). These results suggest that heat cooking methods, such as blanching and steaming, improve the antioxidant activity of BR by increasing the concentration of phenolic compounds.