• Korean Journal of Pharmacognosy
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• v.37 no.3
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• pp.206-211
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• 2006

The methanol extract from seed of Myristica fragrans (Myristicaceae) demonstrated a potent inhibition on the pro-liferation of cultured human tumor cells such as A549 (non small cell lung), SK-OV-3 (ovary), SK-MEL-2 (melanoma), XF498 (central nerve system) and HCT-15 (colon) in vitro. By the continuous effort to purify the active components responsible far the anti-proliferative effect on tumor cell lines, we have isolated eleven kinds of lignan components, i. e., safrole (1), machilin A (2), licarin B (3), macelignan (4), mere-dihydroguaiaretic acid (5), mγnstargenol A (6), methoxyeugenol (7), machilin F (8), licarin A (9), nectandrin B (10), and 2-(4-allyl-2,6-dimethoxyphenoxy)-1-(4-hydroxy-3-methoxyphenyl)propan-1-ol (11) together with a novel furan fatty acid, (E)-3-(3-methyl-5-pentylfuran-2-yl) acrylic acid (12) from seed extract of M. fragrans. Chemical structures of the isolated components (1-12) were established bγ the aid of NMR spectroscopic analyses, i. e., COSY HMQC and HMBC. Each of the Isolates demonstrated a potent inhibition on the proliferation of cultured human tumor cells such as A549 (non small cell lung), SK-OY-3 (ovary), SK-MEL-2 (melanoma) and HCT-15 (colon) in vitro.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1171-1176
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• 1996

The changes in volatiles of the model system were analyzed by GC and GC-MS before and after retorting. The GC data were analyzed statistically by applying the analysis of variance, and 42 peaks were selected at 5% significance level. Multivariate statistical analysis was performed with these 42 peaks as independent variables. Through the stepwise discriminant analysis, 8 peaks, which corresponded to the compounds such as 2-heptanone, cis-3-hexenal, 2-pentyl-furan, 1-methyl-trans-1,2-cyclohexanediol, 2-hexanone, 3-octanone, trans, trans-nona-2,4-dienal and 1-octen-3-ol, were obtained in sequence to distinguish the samples with and without retorting. The principal component analysis of a set of 8 independent variables resulted in 3 principal components which accounted for 96.1% of the variance, while the first principal component (PC 1) explained 76.5% of the total variance. In addition, through the factor analysis of the principal components, the peaks 11, 20 and 21 could be grouped togather in accordance with the direction and the size while the peaks 9, 33 and 39 constituted the second group in the direction.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.500-505
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• 2007

The objective of this study was to investigate the effects of cooking methods (cooking apparatus and reaction level of oxygen) on the rancidity, reactive oxygen species (ROS), and furans produced while cooking deep-fired instant noodles. The sample rancidities showed a decreasing trend regardless of the cooking apparatus, as the available oxygen content in the cooking pot was reduced. In particular, soaking and then cooking using a microwave oven was found to be the most effective method to retard rancidity development. The ROS concentration after cooking had a similar trend to the rancidity. The furan concentrations of the samples significantly decreased under all cooking conditions as compared to the control, and the lowest value was 10.69 ppb for the sample cooked in a microwave oven without a cooking pot lid after soaking. The results indicate that cooking in a microwave oven with soaking was the most effective method for the oxidative stability of deep-fried instant noodles.