• Animal Bioscience
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• 제35권7호
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• pp.1080-1090
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• 2022

Objective: This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. Methods: Four different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1℃, 1.5 kgf/cm² for 1 h. Results: The BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5'-guanosine monophosphate and 5'-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang. Conclusion: Taken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.

• Asian Pacific Journal of Cancer Prevention
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• 제16권16호
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• pp.7179-7188
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• 2015

Cancer is a major health obstacle around the world, with hepatocellular carcinoma (HCC) and colorectal cancer (CRC) as major causes of morbidity and mortality. Nowadays, there isgrowing interest in the therapeutic use of natural products for HCC and CRC, owing to the anticancer activity of their bioactive constituents. Boswellia serrata oleo gum resin has long been used in Ayurvedic and traditional Chinese medicine to alleviate a variety of health problems such as inflammatory and arthritic diseases. The current study aimed to identify and explore the in vitro anticancer effect of B. Serrata bioactive constituents on HepG2 and HCT 116 cell lines. Phytochemical analysis of volatile oils of B. Serrata oleo gum resin was carried out using gas chromatography-mass spectrometry (GC/MS). Oleo-gum-resin of B. Serrata was then successively extracted with petroleum ether (extract 1) and methanol (extract 2). Gas-liquid chromatography (GLC) analysis of the lipoidal matter was also performed. In addition, a methanol extract of B. Serrata oleo gum resin was phytochemically studied using column chromatography (CC) and thin layer chromatography (TLC) to obtain four fractions (I, II, III and IV). Sephadex columns were used to isolate ${\beta}$-boswellic acid and identification of the pure compound was done using UV, mass spectra, $^1H$ NMR and $^{13}C$ NMR analysis. Total extracts, fractions and volatile oils of B. Serrata oleo-gum resin were subsequently applied to HCC cells (HepG2 cell line) and CRC cells (HCT 116 cell line) to assess their cytotoxic effects. GLC analysis of the lipoidal matter resulted in identification of tricosane (75.32%) as a major compound with the presence of cholesterol, stigmasterol and ${\beta}$-sitosterol. Twenty two fatty acids were identified of which saturated fatty acids represented 25.6% and unsaturated fatty acids 74.4% of the total saponifiable fraction. GC/MS analysis of three chromatographic fractions (I,II and III) of B. Serrata oleo gum resin revealed the presence of pent-2-ene-1,4-dione, 2-methyl- levulinic acid methyl ester, 3,5- dimethyl- 1-hexane, methyl-1-methylpentadecanoate, 1,1- dimethoxy cyclohexane, 1-methoxy-4-(1-propenyl)benzene and 17a-hydroxy-17a-cyano, preg-4-en-3-one. GC/MS analysis of volatile oils of B. Serrata oleo gum resin revealed the presence of sabinene (19.11%), terpinen-4-ol (14.64%) and terpinyl acetate (13.01%) as major constituents. The anti-cancer effect of two extracts (1 and 2) and four fractions (I, II, III and IV) as well as volatile oils of B. Serrata oleo gum resin on HepG2 and HCT 116 cell lines was investigated using SRB assay. Regarding HepG2 cell line, extracts 1 and 2 elicited the most pronounced cytotoxic activity with $IC_{50}$ values equal 1.58 and $5.82{\mu}g/mL$ at 48 h, respectively which were comparable to doxorubicin with an $IC_{50}$ equal $4.68{\mu}g/mL$ at 48 h. With respect to HCT 116 cells, extracts 1 and 2 exhibited the most obvious cytotoxic effect; with $IC_{50}$ values equal 0.12 and $6.59{\mu}g/mL$ at 48 h, respectively which were comparable to 5-fluorouracil with an $IC_{50}$ equal $3.43{\mu}g/mL$ at 48 h. In conclusion, total extracts, fractions and volatile oils of B. Serrata oleo gum resin proved their usefulness as cytotoxic mediators against HepG2 and HCT 116 cell lines with different potentiality (extracts > fractions > volatile oil). In the two studied cell lines the cytotoxic acivity of each of extract 1 and 2 was comparable to doxorubicin and 5-fluorouracil, respectively. Extensive in vivo research is warranted to explore the precise molecular mechanisms of these bioactive natural products in cytotoxicity against HCC and CRC cells.

• 한국식품영양과학회지
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• 제37권12호
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• pp.1615-1621
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• 2008

본 연구에서는 후지사과를 이용하여 천연향료를 개발하기 위한 기초자료로 활용하고자 추출방법에 따른 사과의 향기성분 특성을 비교하였다. SDE, 용매추출 및 SPME법으로 확인된 휘발성 향기성분은 각각 총 66, 32 및 54종이었으며, 주요 휘발성 향기성분으로는 (E,E)-$\alpha$-farnesene, butanol, hexanol, 2-methyl butanol, hexyl hexanoate, hexyl 2-methyl butanoate, hexyl butanoate 등으로 사과의 특징적인 향기성분을 확인하였다. SDE법과 용매추출법에 의해 추출된 향기성분의 주요 화합물은 alcohol류와 hydrocarbon 류로 나타났고, SPME법에 의해 추출된 향기성분의 주요 화합물은 ester류와 hydrocarbon류로 상이하게 나타났다. 각 방법에 따라 추출된 휘발성 향기성분의 함량은 21.78, 7.48 및 11.67 mg/kg으로 SDE법에 의해 가장 많은 향기성분이 추출되었으나 신선한 사과의 향기특성을 살리기 위해서는 SPME방법과 동일한 향기조성을 나타낼 수 있는 추출방법이 필요할 것으로 생각된다.

• 한국식품영양과학회지
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• 제27권3호
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• pp.406-412
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• 1998

Such extraction conditions as the kinds of solvent, extracting temperature, extracting time, ratio of material to solvent and particle size of material, were studied to maximize the extraction of oleoresin from chipi. Larger amount of soluble solids were extracted from seeds with nonpolar solvents (hexane, pentane, ether) for extraction, because the seeds contained large amount of crude fats and monoterpene(limonene) volatile compounds. Larger amount of soluble solids were extracted from peel with polar solvents(methanol, ethanol) of extraction because of large amount of water soluble colors, sugars and oxygenated terpene bolatile compounds in the peel. The application of the solvents in intermediate polarity (dichloromethane, acetone) resulted in more effective extraction of soluble solid and volatile compounds. Expecially, dichloromethane was an excellent solvent in extraction of volatile compounds. In the concern of volatile compound recovery yield, the optimum extraction conditions, such as temperature, time, mixing ratio of material to dichloromethane and mean particle size, were $25^{\circ}C$, 10min, 1:10(w/v), 355~250${\mu}{\textrm}{m}$ for chopi peels and 3$0^{\circ}C$, 10min, 1:8(w/v), 355~250${\mu}{\textrm}{m}$ for chopi seeds, respectively.

• 한국연초학회지
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• 제7권1호
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• pp.39-47
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• 1985

Normally cultured aromatic tobaccos, KA 101 and KA 103, were primed progressively in three-leaf segments, either 7 days before bud, bud, or early flower stage with 7 days interval, respectively, The cured leaves were weighed for yield, graded, analyzed for quality-related constituents including volatile aroma components. Also the cured leaves were manufactured and smoked by panelists. Yield and quality by price decreased with advancing ripeness. Reducing sugar, total nitrogen, protein nitrogen decreased with successive ripeness, but reverse in this trends with nicotine, petroleum ether extracts and volatile acids components. Among volatile neutral components, furfural, furfuryl alcohol, benzyl alcohol, penethyl alcohol and p-cresol decreased, but solanone increased with delayed harvest. Neophytadiene, oxysolanone, furfuryl aceton was highest at mid harvest, which was judged to be best by panelists. Mid harvest, first primed at bud stage when leaf color comes to pale green to yellow green, seems to be highly recommendable.

• Journal of Applied Biological Chemistry
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• 제50권3호
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• pp.120-126
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• 2007

Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.

• Applied Biological Chemistry
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• 제33권2호
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• pp.116-119
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• 1990

두충껍질의 휘발성 성분을 SDE장치로 추출한 후 GC 및 GC-MS에 의해서 비교분석하였다. 확인된 성분은 49개 성분이며, acid류 4종, alcohol류 11종, aldehyde류 9종, ester류 4종, ketone류 3종, hydrocarbon류 16종, lactone 1종이 확인되었다. 이중에서 가장 많이 함유된 성분은 caproic acid이며, 전체 휘발성 성분의 18.1%를 차지하였다.

• The Korean Journal of Ecology
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• 제14권2호
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• pp.149-157
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• 1991

To find out allelopathic potential of naturally occurring substances emitted form pinus korairnsis, water extracts and volatile sudstances of the tree materials werw provided and used for tests such as seed germination and seedling growth test. In general, the more was the concentration of the extracts and essential oils, the worse was growth effects of the selected species. The germination an the growth were inversely proportional to the concentration of the extracts and the essential oils of p. koraiensis. in other words, the chemical substances had the biological toxic activity. gc and gc/ms methods were employed for analysis and identification of phytotoxic substances from the tree leaves. Sixteen chemical compounds were identified from water extracts and nineteen from essential oils of p. koraiensis leaves. Through the experiment on germination and seedling growth test, the chemical substances naturally occurring from p. koraiensis seemed to be responsible for the allelopathic potential in this study.

• 한국식품과학회지
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• 제42권1호
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• pp.63-68
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• 2010

본 연구에서는 천연소취식물인 감잎, 솔잎, 회향을 세절 및 추출하여 김치에 첨가하여 냄새를 masking하는 농도의 조건을 설정하고, 천연물 첨가에 따라 김치의 숙성에 미치는 연향과 휘발성 향기 성분을 분석하였다. 감잎, 솔잎, 회향을 세절물과 추출물로 김치에 첨가하여 숙성 후 신내와 군덕내에 대해 관능평가한 결과, 김치에 천연소취식물을 첨가할 때 세절물보다 추출물을 첨가했을 경우에 김치냄새의 masking 효과가 높았으며, 솔잎추출물 0.3-0.6%를 첨가한 김치와 회향추출물 0.05-0.1%를 첨가한 김치가 관능적으로 효과가 높았다. 또한 솔잎추출물 및 회향추출물을 첨가한 김치는 일반김치와 비교했을 때 pH, 총산도 및 유산균수 등의 발효특성인자들에 유의적으로 영향을 미쳤다. 또한 GC/MS로 김치 및 소취식물 추출물의 향기 성분을 분석하여, 천연소취 식물을 첨가한 김치와 솔잎 및 회향추출물의 향기 성분과의 연관성을 검토하였다. 결과적으로 솔잎 및 회향추출물은 김치의 발효특성에 영향을 주어 김치 특유의 냄새를 저감시킬 수 있는 것으로 확인되었다.

• 한국동물학회:학술대회논문집
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• 한국동물학회 2000년도 한국생물과학협회 학술발표대회
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• pp.162.3-163
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• 2000

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