• YAKHAK HOEJI
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• v.37 no.4
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• pp.325-330
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• 1993

Four flavonoide glycosides and (-)-Epicatechin were isolated from the aqueous extracts of dried whole part of Lysimachia clethroides Duby(Primulaceae). They were 3-0-Methyl-quercetin-7-0-[$\alpha$-L- rhamnopyranosyl (1-2) glucopyranoside], Quercetin-3-0-$\beta$-D-glucopyranoside, Kaempferol-3-0-$\beta$-D-glucopyranoside, Kaempferol-3-0-[$\alpha$-L-rhamnopyranosyl (1-6)-$\beta$-D-glucopyranoside] and (-)-Epicatechin. 3-0-[$\alpha$-L-rhamnopyranosyl (1-6)-$\beta$-D-glucopyranoside]and (-)-Epicatechin. 3-0-Methyl-quercetin-7-0-[$\alpha$-L-rhamnopyranosyl (1-2)-$\beta$-D-glucopyranoside] and (-)-Epicatechin were first isolated from this plant. Their structures were elucidated by spectral analysis [$^{1}$H-, $^{13}C-$ NMR, $^{1}$H-$^{1}$H-COSY, DEPT-analysis, HMQC(Heteronuclear multiple quantum coherence), FAB-MS].

• Applied Biological Chemistry
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• v.40 no.2
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• pp.163-166
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• 1997

A yeast, Torulopsis bombicola, was cultured in the media fortified with soybean oil as a additional carbon source for 7 days with reciprocal shaking. From the culture broth, sophorose-lipid was isolated and treated with alkali to afford sophorose. The sophorose contained in the medium was acetylated and isolated through silica gel column chromatography. The aceylated sophorose was hydrolyzed with 5% KOH at room temperature to give rise to sophorose. Meanwhile, the MeOH extracts obtained from the pod of Sophora japonica was solvent-fractionated with n-BuOH and $H_2O$, and butanolic layer was chromatographed on silica gel column to afford a flavonoide-glycoside. The glycoside was hydrolyzed with 0.02 N $H_2SO_4$ to yield sophorose.

• Archives of Pharmacal Research
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• v.17 no.5
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• pp.314-317
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• 1994

The studies were camied out to evaluate the constituents in the leaves of Crataegus pinnatifida var. psilosa (Rosaceae) continuously. From the BuOH fraction of the MeOH extract, four flavonoid compounds, hyperoside (1), vitexin (2), 3"-O-rhamnosylvitexin (3) and $quercetin-3-O-{\alpha}-L-rhamnopyranoslyl-(1{\rightarrow}6)-{\beta}$-D-galactopyranoside (4) were isolated and identified on the basis of their physico-chemical properties and spectroscopic evidences by comparison with authentic samples.

• Biomolecules & Therapeutics
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• v.15 no.1
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• pp.46-51
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• 2007

Bioassay-directed chromatographic fractionation of an ethyl acetate extract from leaves of sweet potato (Ipomoea batatas L.) afforded six quinic acid derivatives: 3,5-epi-dicaffeoylquinic acid (1), 3,5-dicaffeoylquinic acid (2), methyl 3,5-O-dicaffeoylquinate (3), methyl 3,4-dicaffeoylquinate (4), methyl 4,5-dicaffeoylquinic acid (5),4,5-dicaffeoylquinate (6), and two phenolic compounds: caffeic acid (7) and caffeic acid methyl ester (8) together with three flavonoids: quercetin 3-O-${\beta}$-D-glucopyranoside (9), quercetin 3-O-${\beta}$-D-glucopyranoside, isoquercitrin (10) and kaempferol 3-O-${\beta}$-D-glucopyranoside (11). The structures of these compounds were elucidated by the aid of spectroscopic methods. These compounds were assessed for antioxidant activities using three different cell-free bioassay systems. All isolates except 11 showed potent DPPH and superoxide anion radicals scavenging, and lipid peroxidation inhibitory activities. 3,5-epi-DCQA (1) and methyl quinates (3-5) along with flavonoide 9 were isolated for the first time from this plant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1776-1782
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• 2013

Rhus verniciflua was extracted at different temperatures and times, and the extracts were evaluated for contents of total phenolics and flavonoids, and antioxidant activities using DPPH and ABTS radical scavenging activities. Extraction temperatures and times were 80, 100, 120, 140 and $160^{\circ}C$, and 1, 3 and 5 hr. The total phenolic and flavonoid contents as well as antioxidant activities by DPPH and ABTS increased as the extraction temperature increased. The total phenolic contents did not significantly increase at less than $100^{\circ}C$ with different extraction times. However, they were increased at 3 hr and decreased at more than $120^{\circ}C$. The total flavonoid contents reached a high value of 8.04 mg CE/g at $140^{\circ}C$. The antioxidant activity by DPPH increased as the extraction temperature increased and reached high values of 34.28 mg TE/g at $140^{\circ}C$. The total antioxidant activity by ABTS was similar to DPPH. These results presumed that the optimum extraction temperature and time in the process of Rhus verniciflua extraction are $140^{\circ}C$ for 3 hr.

• Journal of agriculture & life science
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• v.46 no.4
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• pp.129-139
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• 2012

This study was carried out to evaluate the chemical properties and functional characteristics, such as general composition and bioactivity compounds contents of fresh and blanched (at $95^{\circ}C$, for 5min) garlic shoot from Namhae. Also, evaluated antioxidant and antimicrobial activities of water and ethanol extract of fresh and blanched garlic shoot. The moisture content of fresh garlic steam was $ 85.14{\pm}0.35%$, crude protein and crude lipid were $0.79{\pm}0.26%$ and $2.96{\pm}0.03%$ respectively. Vitamin C content was higher in fresh garlic shoot ($7.07{\pm}0.84mg/100g$) than blanched. Total phenol and total chlorophyll contents were respectively $16.93{\pm}1.17mM/g$ and $6.70{\pm}0.46mg/g$ in fresh garlic shoot. Allicin content of blanched garlic shoot was $128.63{\pm}1.59mM/g$. This content was 1.82 times higher than the fresh garlic shoot. Total pyruvate content was higher in fresh garlic shoot ($24.63{\pm}1.59mM/g$), but thiosulfinate was higher in fresh garlic shoot. Total flavonoide was the highest in water extract of blanched garlic shoot ($3.67{\pm}0.00mM/g$). ABTS radical scavenging activity of water extract form blanched garlic shoot was $85.09{\pm}0.28%$, which was higher than the other extracts. NO radical scavenging activity of ethanol extract from blanched garlic shoot was significantly higher than the extracts from fresh garlic shoot. Antibacterial activity to S. aureus, S. enterica, B. cereus and E. coli was only indicated in water extract of fresh garlic shoot.