• 한국식품과학회지
• /
• 제26권6호
• /
• pp.690-695
• /
• 1994

들깨와 들깨 증자를 $25{\sim}28^{\circ}C$ 에서 $2{\sim}3$일간 발아시켜 얻은 발아들깨로부터 n-hexane으로 들기름을 추출한 후 이들 2종류의 틀기름에 함유되어 있는 산화방지 성분을분리하고, 발아에 외한 산화방지 성분의 함량 변화가 틀기름의 산화안정성에 미치는 영향을 검토하였다. 들기름을 acetone 및 methanol에 용해시켜 동결처리한 다음 분리된 불용성 획분의 산화안정성을 측정한 결과 들기름에 존재하는 산화방지성 물질은 methanol에 용해성이 강한 성분임을 확인하였다. 들기름에서 분리된 methanol 가용성 획분을 silica gel column chmmato-graphy로 분획하여 산화방지 활성을 검정한 결과 n-hexane : ethyl acetate의 비가 7 : 3인 획분에서 가장 높은 산화방지 활성을 나타내었다. 산화방지 활성이 가장 높았던 획분을 TLC로 분리한 결과 3개의 band가 확인되었다. 이중 $R_f$치 0.71인 band핀가 가장 높은 산화방지 활성을 나타내었으며 이 band에 존재하는 산화방지 성분은 phenol성 화합물로 추청되었다. TLC에 의하여 분리된 산화방저 성분을 다시 HPLC에 의하여 분러한 결과HPLC chromatogram상에서 4가지 활성물질 peak가 분리되었다. 이들 peak중 들깨에서는 P 1, P 2의 함량이 각각 46.5%, 25.6%이었고 P 3의 함량은 22.6%이었으나, 발아들깨에서는 P 1, P 2의 함량이 각각43.8%, 20.6%로 약간 감소한 반면 P 3 함량은 29.8%로 상당량 중가하였다. 이와 같이 HPLC 분석에서 분리된 4가지 peak중 발아에 의해 P 1, P 2의 활성물질 함량은 상대적으로 감소하고 P 3의 활성물질 함량은 증가하는 것으로 보아 이들 물질외 함량 변화에 의해서도 들깨 및 발아들깨로부터 추출한 들기름의 산화안정성이 다르게 나라나는것으로 추청되었다.

• 한국응용과학기술학회지
• /
• 제8권1호
• /
• pp.35-43
• /
• 1991

Dried seeds of Camellia japonica and Thea sinensis were investigated to determine the nature of their antioxidative activity. Activity was measured by the induction period in the coupled oxidation of a substrate lard and extracts or isolates to be tested. 70% methanol and dichloromethane extracts were found to be antioxidative abilities. Their unsaponifiables revealed weak antioxidative activity, although hexane extracts did not show antioxidative effect on lard. Column chromatography for dlchloromethane extracts gave 4 fractions(only 2 fractions were potent). HPLC was used in isolating potent antioxidative components from the column fractions and the precolumn-passed methanol extracts. They were separated into 7 and 8 components, respectively. The column fractions obtained from both seeds comprised trans-p-coumaric acid. trans-p-ferulic acid and an unknown component with minor components such as chlorogenic acid and catechin. On the other hand, the most prominent components in the methanol extracts were an unidentified component. trans-pcoumaric acid, trans-p-ferulic acid, catechin and chlorogenic acid. The unknown compound isolated from the column fractions and methanol extracts was identified as epicatechin by $^1H-and\;^{13}C-NMR$. The antioxidative activities of these components were epicatechin > catechin > chlorogenic acid > trans-p-ferulic acid > trans-p-coumaric acid.

• 한국식품과학회지
• /
• 제29권1호
• /
• pp.38-43
• /
• 1997

자소자의 탈지시료로부터 FPA, SPA 및 IPA 형태의 phenol성 물질을 추출하여 이중 항산화활성이 가장 강한 FPA 추출물에 존재하는 항산화성분을 column chromatography 및 HPLC에 의하여 분리하였다. Chlorogenic acid를 표준물질로하여 측정한 탈지된 자소자에 함유되어 있는 phenol성 물질의 총함량은 0.38% 였고, 총 phenol성 물질중 FPA, SPA 및 IPA 추출물이 차지하는 비율은 71.1%, 15.8% 및 13.1%였다. 세가지 형태의 phenol성 물질의 항산화활성을 electron donating ability (EDA)와 linoleic acid를 기질로 하여 TBA값을 측정하여 비교하였을 경우 FPA 추출물이 가장 높은 항산화활성을 나타내었다. 항산화활성이 가장 높게 나타난 FPA 추출물을 silica gel column chromatography로 분획하여 항산화활성을 비교한 결과 acetone : methanol의 비가 8 : 2인 획분에서 가장 높은 항산화활성을 나타내었다. 항산화활성이 가장 높았던 획분을 HPLC에 의하여 분리한 결과 HPLC chromatogram 상에서 5가지 활성물질 획분이 분리되었으며, 이들 획분을 분취하여 항산화활성을 비교한 결과 F-I 획분이 가장 높은 항산화활성을 나타내었다.

• Journal of Ginseng Research
• /
• 제20권2호
• /
• pp.173-178
• /
• 1996

Aerobic cells are normally protected from the damage of free radicals by antioxidative on , zymes such as superoxide dismutase (SOD), catalase, glutathione (GSH) peroxidase, GSH S- transferase and GSH reductase which scavenge free radicals as well as nonenzymatic antioxidants such as ceruloplasmin, albumin and nonprotein-SH including GSH. The effects of each component (ginsenoside $Rb_1$, $Rb_2$, Rc, Rd, Re, $Rb_1$, Rf, $Rh_1$ and $Rh_2$) of red ginseng on the antioxidative enzyme activities were investigated in the liver in order to screen antioxidative components of red ginseng. Ginsenoside $Rb_1$ and Rc showed a tendency to increase GSH peroxidase activity, while ginsenoside Rc significantly decreased Cu,Zn-SOD activity. Especially, ginsenoside $Rh_2$ significantly increased catalase activity. These results suggest that ginsenoside $Rh_2$ is an important active component among total saponins of red ginseng.

• 한국응용과학기술학회지
• /
• 제11권1호
• /
• pp.7-16
• /
• 1994

Some seeds of the Rutaceae family, Zanthoxylum piperitum, Z. schinifolium officinalis, Poncirus trifoliata, Citrus unshin, were investigated to clarify their antioxidative components. Finely powdered samples were extracted by hexane, followed by dichioromethane and then 70% methanol in a hot bath. Its unsaponifiables containing X-and Y-tocopherol with trace amount of ${\beta}-and$\;{\delta}-tocopherol$. also showed comparatively weak activity, although the hexane fraction itself had no significant antioxidative effect on lard. Levels of total tocopherols in the samples averages 42. 24-154. 11 mg/lOOg total extractives. The dichloromethane-and 70% methanol extractives showed strong antioxidative activity, from which antioxidative substances were purified with benzene-acetone(6:5, V/V) on a silica gel column, and with a solvent mixture of acetonitrile-methanol-$H_2O$(40:40:20, V/V/V) on a Sep-Pak $C_{18}$ hydrolyzed by 5% KOH-ethanol. The recovered unsaponifiables were, then, separated on a column of high performance liquid chromatography. The unsaponifiables produced by hydrolysis of the isolates from dichloromethane extractives has epi-catechin(40.0-57.1%) and (+)-catechin<$l9.1{\sim}24.4%$ to total phenolic substances, on area base) as major component, accompanied by chlorogenic acid, gallic acid(?), trans-p-coumaric acid and tralls-p-ferulic acid including some unknown components, and those derived from 70% methanol extractives also comprise (+)-catechin($31.3{\sim}39.6%$ to total components, on area base), epi-catechin($2O.2{\sim}36.4%$), trans-p-cournaric acid(8.4-15.3%) and trans-p-ferulic acid($7.7{\sim}14.1%$) as predominant component with some minor coponents, but the fraction supposed to be gallic acid(?) is not present. The antioxidative activities of the phenolic components isolated in this work were in order of epi-catechin>catechin>chlorogenic acid>trans-p-ferluic acid>trans-p-coumaric acid.

• 한국식품영양과학회지
• /
• 제26권3호
• /
• pp.383-389
• /
• 1997

Doenjang(fermented soybean paste) was prepared by the series of processes including soaking, cooking, first fermentation(3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoclulation of Aspergillus oryzae, and further fermentation (60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. the crude phenolics extracted from defatted soybean and doenjang were fractionated onto the neutral phenolics(isofavonoids) and acidic phenolics(phenolic acids), respectively. Composition and antioxidative characteristics of phenolic fractions were determined. The neutral phenolic fractions contained genistin, genistein and daidzein; on the other hand, acidic phenolic fractions had syringic acid and seven other components. The content of genistin in doenjang dramatically decreased at the early stage of fermentation, whereas the content of genistein rather increased. In addition, the content of syringic acid of acidic phenolic fractions were increased during fermentation. These changes in individual phenolic components affected the antioxidative activity of neutral phenolics or acidic phenolics. antioxidative activity of phenolic compounds were evaluated during soybean fermentation. The antioxidative and free radical scavenging activity of neutral phenolic fractions and acidic phenolic fractions on linoleic acid autoxidation were also investigated.

• Applied Biological Chemistry
• /
• 제36권4호
• /
• pp.239-243
• /
• 1993

탈지가자(Terminalia chebula Retz)에서 추출, 분리된 페놀성 항산화 물질의 화학구조를 MS 및 H-NMR을 이용하여 분석하였다. 가자의 유리형 페놀산 추출물에는 ferulic acid, vanillic acid 및 p-coumaric acid, 용성 에스테르형 페놀산에는 caffeic acid, vanillic acid 및 p-coumaric acid, 불용성 페놀산에는 caffeic acid, phloroglucinol 및 pyrogallol이 주된 항산화성 물질로 확인되었다.

• 대한가정학회지
• /
• 제24권1호
• /
• pp.43-51
• /
• 1986

In order to study antioxidative acton of garlic, alliin, scordinin, garlic oil, ethanol fraction and non-kaolin fraction which have been discovered from garlic until now were extracted and isolated, and each fraction was utilized as the experimental materials. Antioxidative action of each fraction was compared through the in vitro and in vivo experiments. Electron donatingability on $\alpha$, $\alpha$-diphenyl-$\beta$picrylhydra-$\chi$yl, the inhibitory effect of lipoperoxide formation by TBA and peroxide value were measured and analyzed. RESULTS : 1. When observed antioxidative ability by EDA value, ethanol fraction of garlic components showed the strongest reaction as 15.25. 2. In vitro experiment with TBA value, garlic oil, alliin and ethanol fracton showed distinctive effect on inhibitory effect of lipoperoxide formation. 3. Comparing with the inhibitory effect of lipoperoxide formation with TBA value in vivo, the ethanol fraction was the most effective in the blood or liver by intraperitoneal administration, whereas the ethanol fraction in the blood and non-kaolin fraction in the liver was most effective each other by orally administration. 4. In vitro experiment with peroxide value, garlic oil was distinctive effect on the inhivitory effect of lipoperoxide formation, which was a similar to the trend of TBA value in vitro. 5. Examining the induction time for the first period of lipoperoxide formation in vitro, garlix oil, ethanol fraction and alliin were effective, which was a similar to the trend of TBA value and peroxide value in vitro.

• 산업식품공학
• /
• 제15권3호
• /
• pp.195-202
• /
• 2011

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

• 한국식품영양과학회지
• /
• 제41권6호
• /
• pp.739-744
• /
• 2012

본 연구는 자생분포가 높은 4가지 지역(경기, 강원, 전남 및 제주)에서 채집한 엉겅퀴를 에탄올 추출하여 총 폴리페놀과 총 플라보노이드 함량, DPPH 및 ABTS radical 소거능, 2가지 방법에 의한 환원력을 분석하여 새로운 자생식물 유래의 항산화제 소재개발에 있어 원물 최적화를 위하여 시행하였다. 총 폴리페놀 및 플라보노이드를 많이 함유하고 있을수록 4가지 항산화능의 평가 역시 효과적인 것으로 나타났다. 이는 총 폴리페놀 및 플라보노이드 함량과 항산화 활성의 유의적인 상관성이 있음을 확인할 수 있는 결과라 사료된 다. 엉겅퀴는 현재 잘 소비되는 식물자원은 아니지만 다양한 효능이 확인되고 있는 엉겅퀴를 이용한 소재 및 제품 개발을 위해서는 본 연구결과를 활용한 최적의 재배지역을 선정하고, 향후 재배기술 및 원물의 규격화를 위한 연구는 반드시 수행되어야 할 것으로 판단된다.