• Journal of Environmental Science International
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• v.5 no.2
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• pp.153-170
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• 1996

Photosynthetic pigments and their degradation products in suspended and sinking particles collected from the Gulf of Mexico waters 1987~88, were measured using High Performance liquid Chromatography (HPIC). The short term variations in flux rates of chlorophylls and carotenoids as well as-their degradation products were compared at the mesoscale cyclonic and anticyclonic circulation features (cold joie rink and warm core ring). Chlorophyll a was the predominant porphyrin of suspended particulate matter at both CCR -and WCR. Among carotenoid pigments, 19'-hexanoyloxyfucoxanthin, which is a biomarker of prymnesiophytes, was dominant pigment at both rinds. Phaeophorbide a, which is produced through the Brazing processes of grazers, was the predominant degraded pigment in sinking particles ai the study aiea. Total pigment flux in CCR was an order of magnitude higher than that in WCR. Less than l% of the standing stock of the pigments measured sank out of the upper 200m of the WCR on any given day. Thus, suspended particulate matter in Gulf of Medico was not recycled rapidly.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.433-439
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• 2005

Soybean is an important plant as it is the source of protein and oil as well as various phytochemicals that are related with biological activity. Over the past decades, scientists have conducted considerable research on the physiological properties of soybeans, especially isoflavones, which are the characteristic components in soybeans. However, there is no research on the properties or the bio-functionality of soybean leaf. Jangachi and kimchi are two of the traditional special dishes of Gyungsang Province in Korea which we made from soybean leaves. Depending on the recipe, green or yellow soybean leaves are used for the preparation of these two side dishes. We compared the antioxidative activity and measured the contents of isoflavones, total phenol, chlorophylls, carotenoids, and vitamin C in the ingredients (green and yellow soybean leaf) and the final side dishes (jangachi and kimchi). We Int report that isoflavones were contained in soybean leaf and that jangachi had the highest isoflavone contents among the samples. Yellow soybean leaf contained higher isoflavones than green soybean lear and kimchi. From the TEAC assay results, the sequence or antioxidative activities was yellow soybean leaf > soybean leaf jangachi > green soybean leaf > soybean leaf kimchi. The sequence was the same with total phenol contents, indicating that antioxidative activity is highly related with total phenol level. Chlorophylls, carotenoids and vitamin C existed abundantly in green soybean leaf. In conclusion, soybean leaf could be a good material for health due to the presence of isoflavones and the other useful antioxidants mentioned above.

• Korean Journal of Environmental Agriculture
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• v.3 no.1
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• pp.71-78
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• 1984

The light quality obtained from sunlight by removing the spectral region below about 500 nm(blue light region) showed a remarkable effect on the growth of pepper. The physiological characteristics evaluated with the conventionally adopted indices at the vegetative stage revealed that the filtered sunlight improved and accelerated growth in general. In addition, the photosynthetic pigment level comprising chlorophylls, ${\beta}-carotene$ and 5 xanthophyll components as major pigments was increased significantly in the leaves grown under the orange-colored light. The increase of pigment content was prominent for every carotenoid component rather than for chlorophylls. The strong growth activity produced by the elected spectral quality for this work was properly demonstrated by the fruit yield ratio (filtered light/white light) which was found to be 1.35. Also confirmed was that removing the blue light region from solar radiation did not result in worsening of the food quality of matured pepper. The logic behind selection of the above light quality and some data presented was discussed on various photobiological aspects.

• Korean Journal of Agricultural and Forest Meteorology
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• v.4 no.3
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• pp.159-163
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• 2002

This study was analyzed to photosynthetic pigment concentrations and changes of SOD activities on seven species of liana of A. heterophylla, P. scandens, V. thunbergii, P. tricuspidata, C. trilobus, L. japonica and T. kirilowii, and two species of E. arvense and A. princeps of non climbing plants. Concentrations of chlorophyll a and b, total chlorophylls and total carotenoids of P. tricuspidata in 100 ppb ozone site were the most increased. It was the most increased to P. scandens in ratio of chlorophylls and carotenoids, and E. arvense in ratio of chlorophyll a and b. There was difference to ratio of chlorophyll a and b of liana and non liana. At ratio of chlorophyll a and b of 100 ppb ozone site and the control it was more sensitive to chlorophyll a than chlorophyll b, and P. tricuspidata was the most sensitive at comparing with species, and it was more sensitive to liana than non liana. In SOD activities A. princeps was the most increased to 3535.7 unit/g, and P. scandens was the fewest increased to 109.3 unit/g, and A. heterophylla was only decreased to 131.7 unit/g in comparing to 100 ppb ozone sites and the control.

• Journal of Photoscience
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• v.9 no.2
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• pp.362-363
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• 2002

Since chlorophyll a and bacteriochlorophyll a are asymmetric molecules, an external ligand can coordinate to the central Mg atom either from the chiorin macrocycle side where the C13$^2$-methoxycarbonyl moiety protrudes (denoting as the 'back' side) or frome the other side (the 'face' side). We investigated which side of the macrocycle is favored for the ligand coordination, by survey of the highly resolved crystal structures of various photosynthetic proteins and theoretical model calculations. It is found that chlorophyll a as well as bacteriochlorophyll a and b in the photosynthetic proteins mostly bind their ligands on the 'back' sides. This finding was confirmed by the theoretical calculations for methyl chlorophyllide a and methyl bacteriochlorophyllide a as models: the 'back' type ligand-(bacterio )chlorophyll complex was more stable than the 'face' type one. The calculations predicted influence of the Cl3$^2$-stereochemistry on the choice of the side of the ligand coordination, which is discussed in relation to the presence of the Cl3$^2$-epimer of chlorophyll a in photosystem I reaction center [I].

• Journal of Photoscience
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• v.9 no.2
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• pp.78-81
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• 2002

Fluorescence rise and decay curves of carotenoids were measured in solutions and in pigment protein complexes with a femtosecond time-resolved fluorescence spectroscopy. For linear carotenoids, the S$_2$ lifetimes showed the maximum value around n = 9-10. The conjugation of a keto-carbonyl group shortened the S$_2$lifetime and prolonged the S$_1$lifetime. The excitation relaxation dynamics within carotenoids and the excitation energy transfer kinetics from carotenoids to chlorophylls are discussed as a function of molecular structure of carotenoids.

• Korean Journal of Ecology and Environment
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• v.41 no.4
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• pp.485-489
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• 2008

Algal chlorophyll-$\alpha$ is commonly determined by spectro-photometric method using 90% acetone as solvents. However, acetone has low extraction efficiency without grinding filters, and DMF (dimethyl formamide) was tested for the compatibility with acetone. Chlorophyll-$\alpha$ concentration was determined for samples from 5 reservoirs of different trophic states and phytoplankton composition, using acetone extraction with grinding and DMF without grinding. Chlorophyll-$\alpha$ measured by DMF and Acetone did not show a significant difference when using trichromatic method of UNESCO and Lorenzen, and therefore, DMF can substitute acetone. But when acidification method was applied, they showed significant difference of 8%. It can be concluded that DMF can extract chlorophylls more effectively without grinding and it can be a better alternative for the standard extraction solvent.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.156-160
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• 2004

This study was carried out to examine the changes of chlorophyll a and b contents by the extraction temperatures and the number of soaking using five kinds of Korean green teas(3 kinds of green tea and 2 kinds of tea bag) which were obtained from a local market in Daegu city, Korea. The chlorophylls were extracted with 80% acetone, and determined by a visible spectrophotometer. The concentration of chlorophyll in Sulrok(tea bag) were the highest among all kinds of teas when they were extracted at 60, and decreased with the number of soaking increased. On the other hand, the chlorophyll content of green teas was the highest at 80, and decreased with the increase of the number of soaking as the tea bag did. It was found that the Korean tea bag contained more chlorophyll than green teas did, and green teas contained significantly more chlorophyll b than chlorophyll a.

• The Korean Journal of Ecology
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• v.19 no.4
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• pp.295-304
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• 1996

KDICical substances from Artemisia scoparia were analyzed by gas chromatography. Seven phenolic compounds and thirty nine terpenoids were identified. Most abundant within each group were cinnamic acid and camphor, respectively. The KDICicals were prepared as aqueous extracts and then used for germination, growth, and chlorophyll content tests. The extracts were inhibitory to germination and seedling growth of the receptor lants. This inhibitory effect was dependent on concentration. When the effect of the aqueous extract on chlorophyll content was assayed, both chlorophylls a and b were shown to be reduced. The reduction in seedling elongation and growth in dry weight paralleled the reduction in chlorophyll concentration. These KDICical substances, including phenolic compounds and terpenoids, from Artemisia scoparia were responsible for the growth inhibition of the selected species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.261-266
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• 1996

우육 지방질의 산화에 대한 김치의 항산화성과 발효기간이 다른 김치의 항산화 관련성분의 변화를 살펴본 결과는 다음과 같다. 익힌 마쇄우육(CGM)에 발효기간이 다른 김치를 조합한 모델 시스템을 $4^{\circ}C에서$ 4주간 저장하면서 산화 양상을 살펴본 결과 가열우육의 지방질 산화에 대한 김치의 항산화성은 발효기간에 따라 달랐다. 특히 발효당일의 김치나 발효 16일의 김치 보다 7일간 발효된 김치의 항산화성이 더 높은 것으로 나타났다. 그리고, 발효진행에 다른 김치의 항산화성에서도 적당히 발효된 발효 7일 전후의 김치들에서 항산화성이 높았다. 김치발효에 따른 항산화 관련 성분의 변화를 살펴 본 결과, ascorbic acid는 담금 직후 10mg%이었으나 7일간 발효한 김치는 19.43mg%로 높았다가 그 이후에는 감소하는 것으로 나타났다. $\beta-caro-tene은$ 담금 직후 0.315mg%이었으나 발효가 진행됨에 따라 감소하는 것으로 나타났으며 총 phenolic compounds는 담금 직후나 과숙 김치에서 보다 7일간 발효한 김치에서 오히려 높았다. 따라서 발효가 진행됨에 따라 김치의 항산화 작용에 기여하는 항산화 관련성분은 ascorbic acid, chlorophylls 및 phenolic compounds 등인 것으로 생각된다.