• 한국식품과학회지
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• 제8권2호
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• pp.80-84
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• 1976

Lasoda와 Sebago 두 종류의 감자를 사용하여, 조리 조건을 달리 하여 conventional oven에 $218^{\circ}C$에서와 microwave oven에서 구어내어 껍질을 베끼고 cortex 부분만 취하여 전체 phenol을 분석하였다. 또한 chlorogenic acid와 caffeic acid를 표준으로 하여 thin-layer chromatography로 감자의 phenol화합물을 분석 하였다. Phenol양은 구운 감자보다 생 감자에 더 많았고, Sebago 보다 Lasoda에 많았다. 수분손실은 conventional oven에서 구운 감자에 컸고, microwave oven에서 구운 Lasoda에는 phenol양이 많았다. 또한 phenol양이 많은 Lasoda가 chlorogenic acid도 많았다.

• Preventive Nutrition and Food Science
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• 제6권2호
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• pp.107-111
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• 2001

Physical and chemical characteristics of four white-and one yellow-fleshed peach cultivars were compared at optimum maturity stage. In addition, differences of phenolic composition, polyphenol oxidase (PPO) activities and PPO isozyme patterns in two peach types were also investigated. There are no significant differences in firmness and color values between two peach types, except for "Yumyung", a white-fleshed peach with the highest firmness, and "Hwangdo", a yellow-fleshed peach with the highest yellowness (b)* value. In general, the soluble solid/titratable acidity ratios, ascorbic acid and total phenolic contents were significantly higher for white-fleshed peaches than those for yellow-fleshed peach (p<0.05). Three major phenolic compounds, catechin, neochlorogenic acid and chlorogenic acid, were found in both the white-and yellow-fleshed peaches. Among them, catechin was the predominant phenolic compound in the white-fleshed peaches, followed by neochlorogenic acid, and chlorogenic acid. Meanwhile, neochlorogenic acid was present in the highest level of the yellow-fleshed peach, but levels of two other phenolic compounds were lower. PPO activities of the white-fleshed peaches were generally higher than that of the yellow-fleshed peach, with the one major band and two minor bands, and there were no big differences in PPO isozyme patterns between two different peach cultivars.

• Preventive Nutrition and Food Science
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• 제17권2호
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• pp.141-151
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• 2012

The objectives of this research were to evaluate antioxidant activities and nutritional components, including phenolic acid, catechin, organic acid, sugar, and amino acid, of persimmon juice from persimmons grown in different regions around Korea. Persimmon (Diospyros kaki) exhibits potent antioxidant effects in DPPH, ABTS, reducing power, and FRAP methods of analysis. The levels of nutritional constituents showed significant differences among all the samples. In particular, tartaric acid, glucose, gallic acid, epicatechin gallate and aspartic acid were observed to be the predominant component for each of their general chemical groups, with total average contents of 1876.51 mg/kg, 62.69 g/kg, 12.73 mg/kg, 208.99 mg/kg, and 31.84 mg/100 g, respectively. Interestingly, persimmons from the Hadong region presented the highest sugar (130.60 g/kg), phenolic acid (42.27 mg/kg), and catechin (527.97 mg/kg) contents in comparison with other regional samples. Moreover, this location exhibited the greatest antioxidant activity with highest total phenolic (298.01 mg GAE/kg) and flavonoid (32.11 mg/kg RE) contents. Our results suggest that strong antioxidant activities of persimmons correlate with high phenolic acid and catechin contents, particularly gallic acid and epicatechin gallate. Additionally, these two compounds may be key factors when considering the useful ingredients of persimmon.

• 대한의생명과학회지
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• 제26권4호
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• pp.319-326
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• 2020

This study was conducted to develop a new functional material by optimizing the conditions for high concentrations of chlorogenic acid and eleutheroside E in Acanthopanax koreanum stem. The total phenolic compound content was the highest in the 20 hours sonication Acanthopanax koreanum stem extract (UAK-20). In addition, eleutheroside E, a typical functional ingredient of Cortex Acanthopanacis, in the 20 hours treated Acanthopanax koreanum stem extract showed the highest content at 1.646%. However, another functional ingredient, chlorogenic acid, showed the highest content of 2.625% in 1 hour treated Acanthopanax koreanum stem extract. Therefore, it is considered that the optimal conditions for high concentrations of total phenolic compound and eleutheroside E are 20 hours sonication Acanthopanax koreanum stem extract.

• 미생물학회지
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• 제24권2호
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• pp.168-174
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• 1986

보리쌀중의 phenol 화합물 을 분리.확인하고 그 phen이 화합물의 추출액과 각 phenol 화합물이 Saccharomyces cerevlszae의 생육에 미치는 영향을 조사하였다. GLC로 분석한 결과, 보리쌀 중에는 cinnamic, protoca techuic, ferullic, sinapic. vanillic, syringic, gallic acid의 7 종이 분리.학인되었으며 그 중에서 sinapic, ferulic, cinnamic, prot toca techuic acid가 많이 존재 하는 편이였고 vanillic, syringic, gallic acid가 적게 존재하는 편이었다. Phenol 화합물의 추출액은 total phenol함량으로 100 ppm이상에서 Saccharomyces cerevisiae의 생육을 24시간 까지는 억제했으나 48시간 이후에는 억제하지 않았다. 분리.확인된 각 phen이 화합물 중에서 cinnamic, ferulic, vanillic acid는 효모의 생육을 전반적으로 억제했으며 그 중에서 cinnamic acid의 억제효과가 가장 컸다. Syringic acid는 생육초기에만 억제했으며 sinapic acid와 protocatechuic acid는 저농도에서 다소 촉진하는 것으로 나타났고 gallic acid는 생육에 별 영향이 없는 것으로 나타났다.

• 한국식품영양학회지
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• 제36권6호
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• pp.506-514
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• 2023

Reported positive ion fragmentation of phenolic acid derivatives in rice (Oryza sativa L.) were summarized based on the literature. A total of eight phenolic acids (4 derivatives of ferulic acid, 3 derivatives of sinapic acid and p-coumaric acid) were isolated and identified from rice (raw and steamed) using UPLC-DAD-QToF/MS. Results revealed that 6-O-feruloylsurose was the major component with 3'-O-sinapoylsucorse being tentatively identified in Oryza sativa L. for the first time as a new hydroxycinnamoyl derivative in rice grains. In our study, raw brown rice had the highest phenolic acid contents with Samkwang showing higher phenolic acid content than Saeilmi and Sindongjin (12.41 vs. 7.89 and 3.10 mg/100 g dry weight, respectively). Of all varieties, brown rice had higher phenolic acid contents than white rice. These contents decreased considerably when rice was steamed whereas, p-coumaric acid and ferulic acid contents were increased. Additionally, contents of rice (raw and steamed) can be used as a fundamental report for new rice varieties.

• 한국식품영양과학회지
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• 제25권5호
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• pp.721-726
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• 1996

쌀의 영양, 가공 및 저장 등 효율적인 활용을 위한 기초자료의 제시를 목적으로 제분 분획(milling fraction) 별로 시료를 제조하여 지방산과 페놀산 함량을 조사하였다. 쌀의 주요 지방산은 palmitic, oleic 및 linoleic으로서, 배아는 palmitic 20.0%, oleic 33.3% 및 linoleic 43.0%의 함량을, 미강은 palmitic 17.3%, oleic 45.1% 및 linoleic 34.5%의 함량을, 백미는 palmitic 23.4%, oleic 26.2% 및 linoleic 46.4%의 함량을 나타내었다. 제분 분획별 지방산 함량은 미강의 경우 oleic은 외층일수록, linoleic내층일수록 함량이 높았다. 백미의 경우 oleic acid는 외층일수록, palmitic acid, linoleic acid, stearic acid 및 linolenic acid는 내층일수록 함량이 높았다. 페놀산 함량은 미강의 경우 유리 페놀산 321.0mg%, 페놀산 에스터 299.7mg% 및 불용성 결합형 페놀산 212.4mg%이었다. 백미는 유리 페놀산 118.omg%, 불용성 결합형 페놀산 56.0mg%이었고 페놀산 에스터는 추출되지 않았다. 페놀산의 구성성분은 미강의 경우 ferulic acid의 함량이 86.2%로 가장 높았으며 sinapic 및 syringic acid는 35.7~36.6%, p-coumaric acid는 16.7%이었고 vanillic acid는 미량 검출되었다. 백미는 ferulic acid 12.3%, sinapic acid 4.1%, p-coumaric acid 3.6%의 함량을 나타내었다. 제분 분획별로 조사한 총 페놀산의 함량은 배아가 0.18%로 가장 높았으며 미강은 외층일수록 함량이 높았고 백미는 미량존재 하였던 성분이 분획에 따라 함량이 분산되어 검출되지 않았다.

• 한국식품저장유통학회지
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• 제15권3호
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• pp.325-331
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• 2008

The propose of this study was to investigate the antioxidant activity of 80% ethanol extracts and various solvent fractions of dandelion (Taraxacmn officinale) leaves and roots, Total phenolics and phenolic acid contents were also examined. The total phenol content of leaves and roots were $7.9{\pm}0.4%$ and $9.4{\pm}0.3%$ respectively. Eight phenolic acids were separated by GC, among which caffeic acid (113.7 mg%)and m-coumaric acid (152.6 mg) were the dominant phenolic acids in leaves and roots, respectively. Amongst solvent functions of leaves and roots, the ethyl acetate fraction showed the strongest radical scavenging activity. A strong correlation was found between total phenol content and electron-donating ability, and ABTS radical scavenging activity showed a similar trend as electron-donating ability. Hydroxyl-radical-scavenging activity and lipid peroxidation were significantly higher in the ethyl acetate fraction than other factions. In particular, the SOD-like activity was highest (43.6%) in the ethyl acetate fraction of dandelion leaves, and was higher than that of trolox. Thus, the ethyl acetate fraction of dandelion leaves exhibited significant phenol content, antioxidant activity, and free-radical-scavenging effects.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2020년도 춘계학술대회
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• pp.94-94
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• 2020

Safflower, a draught and salt tolerant oil seed crop of Compositae family, has been cultivated around the world mainly as source of edible oils and dyes, where India, the USA, Mexico, Australia, and Ethiopia contributing about 85% of the production altogether. In this study we have characterized some selected morphological properties of safflower plant and determined the the total phenolic content (TPC) and fatty acid composition in seeds of 237 genetic resources. All the seed coats were white colored while the petals had red, yellow and white pigments. The yellow was the predominant petal color being recorded in 182 accessions followed by red occurring in 49 accessions. The petal color of 47 of the accessions changed with development while the 190 accession showed no change of color. The leaves are ovate to obovate, mostly with dentate (21 moderate and 205 weak) and few smooth (11) margins. The plant length, leaf length, and leaf width were ranged between 65.7 and 160.8 cm, 14.3 and 37.0 cm, and 3.3 and 12.1 cm, respectively. The TPC was determined using Folin-Ciocalteu method and fatty acid compositions were evaluated using gas chromatography. The TPC content ranged from 23.71 to 132.72 µgGAE/mg dried extract (DE). The seeds of safflower genetic resources accounted an average crude fat content of 26.25% (14.84 to 41.70%). The total fatty acid is mainly comprised of 71.72% linoleic acid (18:2) and 20.08% oleic acid (18:1) on average, the remaining palmitic acid (16:0), stearic acid (18:0) and linolenic acid (18:3) contributing 5.84, 2.23 and 0.15 %, respectively. The fatty acid composition of safflower seeds has shown great variability, where oleic and linoleic acid have a wide range of variation, from 9.23 to 83.35% and from 10.46 to 82.62%, respectively

• Journal of the Korean Wood Science and Technology
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• 제26권3호
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• pp.33-40
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• 1998

The phenolic acids in needles of five pine species such as Pinus densiflora, P. thunbergii. P. virginiana. P. rigida. and P. koraiensis were analyzed seasionally (March, June, September and December) in order to investigate the resistant factors against pine gall-midge(Thecodiplosis japonensis Uchida et Inouye). The interrelation of resistance to pine gall-midge and the content of phenolic acids in pine needles was investigated in the artificial hybride pine species. The contents of salicylic acid in susceptible species (P. densiflora and P. thunbergii) to pine gall-midge which watered with salicylic acid solution in a pot was determined. The results can be concluded as follows, 1. There was a little change in total phenolic constituents of resistant and susceptible pines seasonally. The each content of benzoic acid, salicylic acid and p-hydroxybenzoic acid in June was the highest through four seasons. 2. In June, resistant species showed higher content of salicylic acid than susceptible species, while the content of gallic acid was the highest in December. 3. Among the 21 artificial hybrids(P. densiflora ${\times}$ P. virginiana. P. thunbergii ${\times}$ P. virginiana), the hybrides of the higher salicylic acid content showed the lower rate of pine gall formation. 4. Pine gall formation of the susceptible species which were watered with salicylic acid solution remarkably decreased.