• Journal of Applied Biological Chemistry
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• 제63권1호
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• pp.23-28
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• 2020

In this study, the marker compound contents of both the taproot and lateral root of Danshen (Salvia miltiorrhiza Radix), which is cultivated in Korea, were investigated. The salvianolic acid B content was the highest in the taproot (5.17-6.75%) and lateral root (3.99-5.69%). The cryptotanshinone, tanshinone I, and tanshinone IIA contents were higher in the lateral root than in the taproot of Danshen (p <0.05). Principal component analysis results revealed that the taproot was correlated to the salvianic acid A, rosmarinic acid, salvianolic acid B, and salvianolic acid A contents, whereas the lateral root was correlated to the cryptotanshinone, tanshinone I, and tanshinone IIA contents. The total phenolic content and total flavonoid content of the taproot were higher than those of the lateral root (p <0.05); however, the antioxidant activities of the taproot and lateral root of Danshen were similar. The salvianolic acid B content was correlated to the TPC of the taproot (r=0.748) and the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity of the lateral root (r=0.847). This study could provide useful information for the classification of Danshen as a herbal medicinal product.

• 한국식품영양학회지
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• 제25권1호
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• pp.57-63
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• 2012

This paper analyzes phenolic compounds, carbon isotopes, and sugar components of whiskys based on the maturation period. For this, the paper considers a total of 40 whiskys(mainly imports) distributed in Korea. It is important to analyze the presence phenolic compounds(e.g., furfural, syringaldehyde, vanillin, syringic acid, and vanillic acid) because these are found only in whiskys ripened in oak. The results indicate that the total content of phenolic compounds increased with the increase in the storage period regardless of the type of whisky. In terms of vanillin/syringaldehyde(V/S), Scotch whiskys had 0.4~0.5; American whiskies, 0.30~0.34; and Canadian whiskies, 0.31~0.33. In terms of Scotch whiskys, Macallan had 0.25~0.34, making it unique among Scotch whiskys. In terms of the ratio of carbon isotopes, there were clear differences between malt Scotch whiskys, blended Scotch grain whiskys, American whiskys, and Canadian whiskys: -23.4~ -24.3, -16.8~-21.0, -11.0~-11.5 and -9.5~13.9, respectively. In addition, malt Scotch whiskys contained 40~230 $mg/{\ell}$ of fructose; blended Scotch whiskys, 20~120 $mg/{\ell}$; American whiskys, 50~70 $mg/{\ell}$; and Canadian whiskys, 20~100 $mg/{\ell}$, demonstrating that the fructose content of single-malt whiskys was twice the average fructose content. On the other hand, malt Scotch whiskys contained 30~170 $mg/{\ell}$ of glucose; blended Scotch whiskys, 20~120 $mg/{\ell}$; American whiskys, 20~30 $mg/{\ell}$; and Canadian whiskys, 10~110 $mg/{\ell}$, demonstrating that the glucose content of single-malt whiskys exceeded the average glucose content. This study's results can be used as a database of classification for whiskys based on the fermentation of raw ingredients and the period of maturation for distinguishing between different types of whiskys. In addition, the results can facilitate the verification of genuine whiskys by allowing for the identification of different types of whiskys based on the period of maturation.

• Journal of Applied Biological Chemistry
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• 제62권3호
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• pp.257-264
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• 2019

Rice bran is considered a natural source of antioxidants. In this study, rice bran was fermented with lactic acid bacteria to increase its antioxidant activity. Four strains isolated from fermented food, Lactobacillus plantarum MJM60383, Lactococcus lactis subsp. lactis MJM60392, Lactobacillus fermentum MJM60393, and Lactobacillus paracasei MJM60396, were confirmed as safe through stability tests such as safety assessment for biogenic amine production, hemolytic activity, and mucin degradation, and showed high reducing capacity. The antioxidant activity of rice bran fermentation altered by these strains was evaluated using several methods including measurement of $Fe^{2+}$ chelating activity and scavenging activity by 1,1-diphenyl-2-picryl-hydrazil (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and nitric oxide assays. In this study, the total phenolic content and ${\gamma}$-oryzanol were evaluated by high-performance liquid chromatography. Compared to non-fermented rice bran and a commercial product, rice bran fermented with Lactococcus lactis subsp. lactis MJM60392 showed the highest phenolic content (844.13 mg GAE/g). Moreover, the content of ferulic acids, ${\rho}$-coumaric acid, and ${\gamma}$-oryzanol in rice bran increased after fermentation with L. lactis subsp. lactis MJM60392 and L. fermentum MJM60393 compared to other samples. Indeed, the DPPH radical scavenging activity and NO scavenging activity were also found to be high in these fermented rice brans. These results indicated that fermentation with lactic acid bacteria increases the active compound levels and the potent antioxidant activities of rice bran.

• Preventive Nutrition and Food Science
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• 제11권1호
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• pp.6-9
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• 2006

This study was conducted to evaluate the antioxidant activity of each fraction from Sedum sarmentosum. Antioxidant activity of each fraction was measured using the DPPH radical assay, the ferric thiocyanate (FTC) method, and thiobarbituric acid (TBA) method. The antioxidant activities were then compared with that of BHT(synthetic antioxidant). The ethyl acetate and butanol fractions were found to have significant DPPH radical scavenging activity, with scavenging potencies showing 90.61 % and 87.02%, respectively. Total phenolic compound contents, determined according to the Folin-Denis method, were found to be in the order of ethyl acetate>butanol>ethanol>chloroform>aqueous fraction. From the results, we have been able to establish a positive correlation between the antioxidant activity and the total phenolic compound content of the sample. The antioxidant activity in a linoleic acid system was measured using the ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. The ethyl acetate fraction had the highest antioxidant activity among the tested fractions. On the basis of these results, the ethyl acetate fraction provided equivalent or higher antioxidant activity as compared to BHT. These results suggest that Sedum sarmentosum is a potentially useful antioxidant for foods, cosmetics, and medicine.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 춘계학술발표회
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• pp.71-71
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• 2018

The aim of this study was to prepare a new functional food with enriched bioactive compound by the combination of Tartary buckwheat and bean flour mixes. Two types of bean such as: black bean and white bean with the ratio of 5, 10, 15 % were used to develope a food formulation. The solid formulation of functional food was prepared by the hot melt extrusion process (HME) at the temperature of 60, 90, $120^{\circ}C$. Total phenolic content (TPC), total flavonoid (TF) and DPPH were analysed of the prepared food by the use of spectrophotometer. Results demonstrated that TPC (254 mg/g), TF (18.22 mg/g) and DPPH (88%) were significanlty increased in the receipe of 10% black bean and 90% Tartary buckwheat mixes among the formulation at $90^{\circ}C$. As therefore, it is concluded that the optimum ratio of bean and Tartary buckwheat flour mixes should be considerd for the preparation of high quality functional food.

• 한국작물학회지
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• 제68권2호
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• pp.59-68
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• 2023

본 연구는 국립식량과학원에서 육성한 단옥수수 자식계통의 phytochemical 함량과 항산화 활성을 평가하여 고기능성 단옥수수 품종 육성을 위한 기초 자료로 이용하고자 수행하였다. 1. Carotenoid 함량이 가장 높은 계통은 KSE34 (1239.3±6.4 mg 100 g^-1), flavonoid 함량이 가장 높은 계통은 KSE6(68.6±9.6 mg CE 100 g^-1)으로 나타나 각 계통마다 화합물의 함량이 다양하였다. Phenolic compound 함량은 대부분의 단옥수수 자식계통에서 풍부하게 나타났으며, KSE8과 KSE25가 가장 높은 함량을 가진 계통이었다. 2. DPPH와 ABTS 라디칼 소거능으로 평가한 국내 단옥수수 자식계통의 항산화 활성 중 DPPH 활성은 계통 간에 다양하였으나, ABTS 활성은 차이가 적게 나타났다. KSE30과 KSE6이 각각 108.4±9.6 mg TE 100 g^-1, 104.2±12.8 mg TE 100 g^-1로 가장 좋은 DPPH 활성을 보인 계통이었으며 KSE47, KSE4, KSE21은 낮은 활성을 보였다. 3. 계층 군집 분석과 주성분 분석을 사용하여 단옥수수 자식계통의 농업적 특성을 비교하고 분류하였다. Carotenoid, polyphenol, flavonoid 함량이 높고 항산화 활성이 우수한 4개 계통(KSE6, KSE30, KSE34, KSE40)이 선발되었고, 향후 조합 능력 평가를 거쳐 고기능성 단옥수수 품종 개발에 활용할 것이다.

• 한국식품영양학회지
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• 제23권3호
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• pp.324-331
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• 2010

국내산 MBA(Muscat Bailey A) 포도의 효소 처리에 의한 발효 과정 중 총 페놀 추출량을 비롯하여 Hunter's L, a, b값, hue 및 color intensity 등의 색도 변화를 측정하여 비교 분석하였다. MBA 포도의 발효 10일째에 총 페놀 함량은 $1,352.8{\pm}37.8\;mg/{\ell}$이었으며, Pectinex와 Viscozyme의 효소 처리로 각각 14.5%(p<0.05) 및 3.8% 증가하여 Pectinex 처리가 Viscozyme 처리보다 페놀류 추출 효과가 있는 것으로 나타났다. MBA 포도의 발효 10일째 L, a, b값은 각각 7.4, 9.2, -1.2였으며, Pectinex 효소 처리의 경우는 7.0, 10.6, -0.8로 약간의 차이를 나타내었으나(p<0.05), Viscozyme 효소 처리의 경우는 7.2, 9.8, -1.1로 효소 처리에 따른 차이가 없었다. MBA 포도의 발효 10일째 hue 값과 color intensity는 각각 0.492와 0.785를 나타내었으며, Pectinex 효소 처리의 경우는 0.460과 0.881로 hue값은 다소 감소하였고 color intensity는 약간 증가하였으나(p<0.05), Viscozyme 효소 처리의 경우는 0.482와 0.805로 효소 처리에 따른 차이가 없었다.

• Natural Product Sciences
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• 제17권4호
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• pp.342-349
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• 2011

This study was performed to determine the composition of phenolic substances contained in the leaves of Cirsium setidens (Compositae), validate the high-performance liquid chromatography (HPLC) method, and determine the in vivo sedative effect of the main component pectolinarin. Six phenolic compounds isolated from C. setidens were spectroscopically identified as chlorogenic acid (1), hyperoside (2), 3,4-di-O-caffeoylquinic acid (3), caffeic acid methyl ester (4), linarin (5), and pectolinarin (6) and then used as standard compounds for HPLC analysis. HPLC proved to be precise, accurate, and sensitive for the simultaneous analysis of the phenolic substances. In particular, six compounds showed good regression ($R^2$ > 0.999) within test ranges and recovery was in the range of 95.4 - 104.8%. The content of pectolinarin was considerably higher (156.48 mg/g) than those of other phenolic substances including the other flavone glycoside, linarin (18.99 mg/g). The contents of other phenolic substances, in order, were chlorogenic acid (8.41 mg/g), 3,4-di-O-caffeoylquinic acid (5.74 mg/g), hyperoside (4.33 mg/g), and caffeic acid methyl ester (0.51 mg/g). Oral administration with compound 6 (10 and 20 mg/kg) enhanced the sleeping time induced by pentobarbital in mice, indicating that it has a sedative effect.

• 현장농수산연구지
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• 제22권1호
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• pp.15-25
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• 2020

본 연구는 양파에 친환경제제로 사용되는 석회유황합제를 농도별(100, 200, 300배)로 희석하여 양파에 처리하여 생육특성과 페놀화합물 함량의 변이를 알아보기 위해 수행되었다. 그 결과 석회유황합제 처리 후 양파의 구 중, 구 너비, 구 고와당 함량에 영향을 미치지는 못했다. 또한 페놀화합물 함량에서 p-coumaric acid, caffeic acid, ferulic acid, rutin, kaempferol은 무 처리구와 큰 차이를 보이지 않았다. 하지만 benzoic acid는 석회유황합제 100배를 처리하였을 때 유의하였고, quercetin 함량은 처리구인 석회유황합제 200배(106.7 ㎍/g D.W.)와 300배(106.1 ㎍/g D.W.)가 100배(89.4 ㎍/g D.W.)와 무 처리구(96.4 ㎍/g D.W.) 보다 다소 높은 함량을 보여 유의하였다. 따라서 석회유황합제는 bezoic acid와 quercetin 함량 변화에 영향을 미쳤다고 판단된다. 본 연구결과가 농가 현장에 적용되기 위해서는 좀 더 넓은면적에서 실증 시험을 더 해야할 것으로 판단된다.

• 한국자원식물학회지
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• 제25권4호
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• pp.363-371
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• 2012

본 연구에서는 딱총나무의 항산화 활성을 조사해 보았다. 딱총나무 잎과 줄기의 물추출물에는 6.6 mg/g과 2.0 mg/g의 phenolic compound가 함유되어 있었다. 추출물의 항산화 활성 실험에서 전자공여능은 딱총나무 잎의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 99.5%, 89.7%, 줄기의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 92.2%, 94.3%의 높은 항산화 효과를 나타내었다. 또한 ABTS radical cation decolorization 측정에서도 딱총나무 잎의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 79.8%, 99.1%, 줄기의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서 90.8%, 97.2%의 매우 높은 항산화 효과를 나타내었다. Antioxidant protection factor에서는 딱총나무 잎의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 1.1과 1.1 PF, 줄기의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 1.4와 1.0 PF의 항산화효과를 나타내었다. Thiobarbituric acid reaction substance 측정에서도 딱총나무 잎의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 88.7%, 98.1%, 줄기의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 93.6%, 90.6%로 positive control인 BHT 및 vitamin C보다 우수한 항산화 효과를 나타내었다. 본 연구의 결과로 딱총나무의 항산화 활성을 이용한 천연 기능성 식품소재로서의 활용이 가능할 것으로 판단되었다.