• Journal of Environmental Science International
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• v.7 no.6
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• pp.811-815
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• 1998

Currently in Korea, standard operating procedure for the analyses of phenolic compounds in water is the spectrometric comparison of colors developed by 4-amino antipyrin with phenolic compounds. It is however that this method cannot identify individual compound and that some phenolic compounds do not react with 4-amino antipyrin. Spectrometric determinations of phenolic compounds were compared with chromatographic analyses of gas chromatography (GC) and high pressure liquid chromatography (HPLC) of various phenolic compounds. Individual phenolic compounds could be determined by both chromatographic methods but HPLC methods were more precise with lower detection levels in general.

• Korean Journal of Medicinal Crop Science
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• v.15 no.2
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• pp.120-127
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• 2007

The objective of this research was to evaluate the ability of water and ethanol extracts from mulberry fruit (Morus alba L.) to influence the inhibitory activity of angiotensin converting enzyme (ACE) and xanthine oxidase(XOase). The total phenol contents and sixteen phenolic compounds were investigated in water and ethanol extracts. In order to understand the factors responsible for the potent antioxidant and antihypertensive ability of mulberry, it has been evaluated for anti-oxidative activity using Fenton's reagent/ethyl linoleate system and for free radical scavenging activity using the 1,1-diphenyl-2-picryl hydrazyl free radical generating system. The total phenol contents and total of phenolic compounds in ethanol extract showed higher levels than water extract in mulberry fruit six phenolic compounds (chlorogenic acid, narigin, syringic acid, quercetin, naringenin, kampferol) has a higher individual phenolic compound content in the 60% ethanol extraction than 80% ethanol extract. The inhibitory activity on angiotensin converting enzyme (ACE) were highest in 80% ethanol extract (9.0%). Also, activity of xanthine oxidase(XOase) inhibition appeared highest in 80% ethanol extracts and correlated well with the total phenolic content, which was modulated by the concentration of individual phenolic compounds. This result revealed, that strong biological activity was caused by specific phenol compound contents. Utilization of water and ethanol extracts from mulberry fruit are expected to be good candidate for development into source of free radical scavengers and anti-hypertentive activity

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.489-498
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• 2008

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.290-290
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• 2017

Rice (Oryza sativa L.) is one of the most consumed staple food crop which is energy source as carbohydrate and also is considered as the important antioxidant sources including various phenolic compounds. According to the increasing demand of healthy life, the concern to antioxidant also is increasing because of its health-promoting effect. Phenolic compounds are one of the plant secondary metabolites class, which shows various benefits to preventing or treating chronic diseases. In this study, we have measured the total phenol content from total 647 rice samples using the Floin-Ciocalteau method, and then were selected 30 rice genetic resources classified with high, middle, and low group on the basis of total phenol content. The average of the total phenol content of each group was high-group ($6892.9{\pm}488.5{\mu}g\;GAE/g$) > middle-group ($1428.1{\pm}76.0{\mu}g\;GAE/g$) > low-group ($97.6{\pm}11.4{\mu}g\;GAE/g$). The selected rice samples were analyzed with LC-MS/MS to find the composition and concentration of individual phenolic in rice grain. High-group and middle-group contained large amounts of protocatechuic acid and (+)-catechin whereas low-group showed limited amount. Among high-group samples, rice samples with black pericarp color (IT 174089, IT 220079, and IT 259958) had high content of peonidin-3-O-glucoside. Further, these black rice samples were special since polydatin, rarely found stilbenoid in rice grain, was detected. Overall, both the sum of phenolic acid and the sum of flavonoid were high-group > middle-group > low-group. Also, each group exhibited different phenolic compositions; high-group consisted of flavonoid more than phenolic acid, middle-group and low-group was comprised of phenolic acid rather than flavonoid, and non-pigmented rice was composed by fully phenolic acid. The total phenol content had positive relationships with the sum of phenolic compound (r = 0.64), the sum of flavonoid (r = 0.74) at the significance level of p < 0.0001. In addition, protocatechuic acid and quercetin showed positive correlation with above phenolic composition parameters; in order, r = 0.98, 0.65 for protocatechuic acid and r = 0.73, 0.78 for quercetin (p < 0.0001). In conclusion, the total phenol content assay showed the possibility of utilization as a phenolic composition indicator in rice grain. Also, this result was suggested study pigment on other material.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.64-64
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• 2019

Screening and identification of genetic resources based on their phytoconstituents and morphological characters potentially provide baseline data for researchers, breeders, and nutraceutical companies who wish to formulate a nutrient-dense diet and health beneficial supplement. Thus, we evaluated the amount of total phenolic content and major phenolic compounds; examined if phenolic compounds could be used as distinguishing factors for perilla genetic resources; and investigated the relation between some quantitative and qualitative morphological characters with the contents of phenolic compounds in 360 accessions obtained from National Agrobiodiversity Center gene bank, Jeonju, Korea. Total phenolic content (TPC) was estimated using Folin-Ciocalteu colorimetric assay. Individual phenolic compounds were determined using an Ultra-High Performance Liquid Chromatography system equipped with Photodiode Array detector. Considerable variations were observed in TPC (7.99 to 117.47 mg GAE/g DE), rosmarinic acid (RA) (ND to 19.19 mg/g DE), caffeic acid (CA) (ND to 0.72 mg/g DE), apigenin-7-O-diglucuronide (ADG) (ND to 1.24 mg luteolin equivalent (LUE)/g DE), scutellarein-7-O-glucuronide (SG) (ND to 4.32 mg LUE/g DE), and apigenin-7-O-glucuronide (AG) (ND to 1.60 mg LUE/g DE). RA was the most dominant phenolic compound in most accessions (95.3%) followed by SG. The adaxial leaf color was light green, green and dark green in 13.8%, 65.0%, and 21.1 % of the accessions, respectively. 78.8% of the accessions had light green color at the abaxial side with the remaining being described as green. Most of the accessions (96.9%) were cordate shape, the remaining being eclipse. Intensities of green pigment at abaxial and adaxial leaf surfaces were correlated with contents of individual phenolic compounds and TPC whereas leaf length and width had no correlation with TPC, CA and RA, and negatively correlated with ADG, AG, and SG. Leaf shape was not related with content of phenolic compounds, color of leaves, or the length or width of leaves. Accessions IT57426, IT157434, IT267710, and IT267712 which contained relatively high contents of TPC and major phenolic compounds (RA and SG) could be used for further research in breeding and bioassay test. Our study result showed the contents of total phenolics and individual phenolic compounds along with the morphological characters could be useful distinguishing factors for perilla genetic resources.

• Journal of Korea Soil Environment Society
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• v.5 no.2
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• pp.3-12
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• 2000

This study was carried out to evaluate the effect of aeration on removal of phenolic compounds in soils. Phenol, 2,4-dichlorophenol, and pentachlorophenol as phenolic compounds were chosen in this study. Texture of soil used was sandy loam. Temperature and moisture content of the soils in lab-scale reactors were maintained at $25^{\circ}C$ and at 15%, respectively. Phenolic compounds vaporized from reactors were trapped by methylene chloride solution. Phenolic compounds were applied to the soils as individual compound Aeration improved the phenol degradation rate in soil, while it did not in case of 2,4-dichlorophenol and pentachlorophenol. The amount of phenol vaporized by aeration was only 0.3of of that of initial phenol compound added to the soil. First order kinetics described the degradation rates of phenolic compounds better than zero order kinetics.

• Korean Journal of Organic Agriculture
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• v.23 no.3
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• pp.535-547
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• 2015

In this study, the chemical properties and phenolic compound of blueberry, bokbunja and mulberry and their pomace were determined to develop them as functional food materials. Water content of individual whole berry was ranged from 84.25-86.20%, and water content was significantly high in whole berries rather than their pomace (p<0.01). Additionally, each berry and its pomace's pH was 3.32-5.18. Among them, whole mulberry showed the highest pH which is 5.18 (p<0.01). Total polyphenol and flavonoid contents were the greatest in blueberry pomace and they were 24.81 mg/g and 2.13 mg/g, respectively (p<0.01). However, mulberry pomace generated the greatest anthocyanin content compared to others (p<0.01). In phenolic compound profiles, cyanin chloride was detected in mulberry and bokbunja. Epigallocatechin, gallocatechin and isorhamnetin were found only in blueberry. Catechin (hydrate) and epicatechin were greater in pomaces than whole berries except blueberry (p<0.01), otherwise, significantly great rutin (trihydrate) and quercetin contents were found in whole berries as compared to their pomace except blueberry (p<0.01). Gallic acid was significantly greatest in mulberry (p<0.01) and quercetin 3-D-galactoside was significantly greatest in blueberry (p<0.01). Apigenin and luteolin were traced in mulberry, and mulberry pomace showed greater apigenin and luteolin contents than whole mulberry (p<0.01). Naringenin was greater in pomaces than whole berries (p<0.01). As a result, it was found that all berry extracts used in this study were able to be applied as functional food materials and their pomace contained high phenolic compound enough to be a good source of phytochemical for nutraceutical use.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.717-729
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• 2019

The chemical informs about 70 individual phenolic compounds were constructed from various lettuce samples based on literature sources and analytical data. A total of 30 phenolic compounds including quercetin 3-O-glucuronide, quercetin 3-O-(6''-O- malonyl) glucoside, cyanidin 3-O-(6''-O-malonyl)glucoside, chlorogenic acid and chicoric acid as major components were identified in 6 lettuce samples from Korea using UPLC-DAD-QToF/MS on the basis of constructed library. Among these, quercetin 3,7-di-O-glucoside(m/z 627 [M+H]⁺), quercetin 3-O-(2''-O-malonyl)glucoside(morkotin C, m/z 551 [M+H]⁺), quercetin 3-O-(6''- O-malonyl)glucoside methyl ester(m/z 565 [M+H]⁺), 5-O-cis-p-coumaroylquinic acid(m/z 339 [M+H]⁺) and 5-O-caffeoylquinic acid methyl ester(m/z 369 [M+H]⁺) were newly confirmed from the lettuce samples. In total content of phenolic compounds, 4 red lettuce samples(2,947.7~7,535.6 mg/100 g, dry weight) showed higher than green lettuce(2,687.3 mg) and head lettuce(320.1 mg).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.2
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• pp.102-107
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• 2002

Cereal grains are rich in phenolic compounds that give beneficial effect in human health. Although several research works have been reported on the effects of phytochemicals of plant origin, such as fruits, vegetables, few studies have examined the antioxidative effects of whole cereal grains. The objective of this study was to determine total antioxidant capacity of 80% ethanolic extracts of cereal grains by testing the ability of the extracts to inhibit UV -induced lipid peroxidation in vitro using linoleic acid in comparison to well-known antioxidant such as ascorbic acid and tannic acid. The total phenolic content of the cereal grain (80% ethanolic extracts) investigated in this study varied from 2.1 mg/g (wheat cv. Olgeurumil) to 10.4 mg/g (barely cv. Seodunchalbori). Highly positive relationship between total phenol compounds and antioxidant activity was found. When the antioxidant activities of all investigated extracts were measured with application of same quantity of phenol compounds, oat grain extracts showed similar antioxidant activity of barely cultivars. However, barely extract appeared as the most potent antioxidant activity of inhibition of UV -induced lipid peroxidation. This indicated that factors such as phenolic compound composition and their individual antioxidant activity could playa crucial role in the total antioxidant activity of cereal grains.

• Journal of Pharmacopuncture
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• v.19 no.3
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• pp.246-252
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• 2016

Objectives: The purpose of this study was to obtain a natural antibiotic from Phenol-rich compounds; for the dressing and the treatment of chronic wounds. Methods: The Phenol-rich compound sweet gel was prepared by blending four natural herbal extracts, Acacia catechu (L.F.), Momia (Shilajit), Castanea sativa, and Ephedra sinica stapf, with combination of a sweet gel medium, including honey, maple saps, Phoenix dactylifera L. (date), pomegranate extract and Azadirachta indica gum as a stabilizer. The combinations were screened by using a well-diffusion assay with cloxacillin as a control. Pseudomonas spp. was tested with our novel antimicrobial compound. The zones of inhibition in agar culture were measured for each individual component and for the compound, and the results were compared with those of the control group which had been treated with cloxacillin. Data were expressed as means ${\pm}$ standard deviations. Quantitative analyses were performed using the paired t-test. Results: The antibiotic effect of the Phenol-rich compound sweet gel was statistically shown to be more significant than that of cloxacillin against Pseudomonas aeruginosa (P < 0.05). Conclusion: Our novel approach to fighting the antibiotic resistance of Pseudomonas proved to be successful. The Phenol-rich compound sweet gel was found to be suitable for use as an alternative medicine and bioactive dressing material, for the treatment of patients with various types of wounds, including burns, venous leg ulcers, ulcers of various etiologies, leg ulcers on the feet of diabetic, unhealed graft sampling sites, abscesses, boils, surgical wounds, necrotic process, post-operative and neonatal wound infection, and should be considered as an alternative to the usual methods of cure.