• Analytical Science and Technology
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• v.14 no.4
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• pp.331-339
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• 2001

Methoxylated flavonoids (sinenstin, nobiletin, tangeretin) were isolated and identified by preparative HPLC, mass and NMR. Chung-pi(I) and Chung-pi(II) contained methoxylated flavonoids most richly. Methoxylated flavonoids in Chung-pi obtained from Korean Milgam increased with fruit maturity, while contents of the methoxylated flavonoids gradually decreased after mid of October.

• Korean Journal of Poultry Science
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• v.38 no.4
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• pp.315-322
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• 2011

This study was carried out to determine the effect of dietary supplementation of resveratrol and methoxylated resveratrol extracted from branch of Morus alba L. on the quality of chicken thigh meat during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (BD), BD with antibiotics (AB), vitamin E 20 IU (VE 20), vitamin E 200 IU (VE 200), resveratrol 20 ppm (RV 20), resveratrol 200 ppm (RV 200), methoxylated resveratrol 20 ppm (MR 20), and methoxylated resveratrol 200 ppm (MR 200). After slaughtering the broilers, thighs were collected and analyzed the quality change of the meat during storage at $4^{\circ}C$ for 5 days. The meat quality factors such as pH, color, water holding capacity, and sensory characteristics of thigh meat were determined on the experiment day 1, 3, and 5. AB, VE, and MR increased pH value of chicken thigh compare to BD (p<0.05). Lightness ($L^*$) showed no significant difference during storage day 1 and 5. VE 200 and MR 20 stabilized the redness ($a^*$) of chicken thigh as the value of day 1. Water holding capacity of chicken thigh from VE 20, RV 200, MR 20, and MR 200 on storage day 3 was higher than that of BD (p<0.05). In sensory evaluation, the panelist discriminated the tenderness and gave the higher score on the chicken from AB, VE20, RV 20, and MR 20 compare to BD (p<0.05). These results suggest that the dietary resveratrol and methoxylated resveratrol could be used as chicken meat quality enhancer in broiler industry.

• Korean Journal of Poultry Science
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• v.38 no.4
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• pp.265-273
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• 2011

This study was carried out to determine the effect of dietary supplementation of quercetin and methoxylated quercetin extracted from onions on chicken thigh meat quality during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (CONTROL), CONTROL with antibiotics (AB), vitamin E 20 IU (VE20), vitamin E 200 IU (VE200), quercetin 20 ppm (QC20), quercetin 200 ppm (QC200), methoxylated quercetin 20 ppm (MQ20), and methoxylated quercetin 200 ppm (MQ200). After slaughtering the broilers, thighs were separated and analyzed the quality change of the meat during storage at $4^{\circ}C$ for 7 days. The meat quality factors such as pH, color, water holding capacity, and sensory characteristics of thigh meat were determined on the experiment day 0, 3, and 7. After slaughtering, the pH of AB, VE 20, QC 20, and MQ 200 showed no significant difference compare to that of CONTROL. However, VE 200 and QC 20 showed higher pH value than CONTROL on storage day 3. $L^*$ value of chicken thigh of MQ 20 was lower than CONTROL on storage day 0, however, no significant difference was found between CONTROL and treatments on storage day 3. Redness ($a^*$) of chicken thigh in CONTROL was increased during storage. QC 20, QC 200, and MQ 200 significantly reduced the $b^*$ value of chicken thigh (p<0.05). Water holding capacity of VE 20 and MQ 200 was significantly higher than the CONTROL on the day 0. Also, QC 200 showed higher WHC compare to the CONTROL. In sensory evaluation, overall acceptability of chicken thigh in quercetin and methoxylated quercetin group showed no significant differences compare to that of CONTROL by storage day 3. These results suggested that the quercetin and methoxylated quercetin could be used as additives to enhance broiler thigh meat quality such as pH and WHC without adverse effect on color and sensory characteristics.

• Archives of Pharmacal Research
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• v.22 no.1
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• pp.18-24
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• 1999

Various flavonoid derivatives were previously reported to possess the inhibitory activity on cyclooxygenase/lipoxygenase. And these properties of flavonoids might contribute to their anti-inflammatory activity in vivo. In this study, several polyhydroxylated/methoxylated flavonoid derivatives such as oroxylin A. wogonin, skullcapflavone II, tectorigenin and iristectorigenin A were isolated from the medicinal plants. these compounds were evaluated fro their inhibitory effects on cyclooxygenase/lipoxygenase from the homogenate of human platelets in vitro. It was found that isoflavones including daidzein and tectorigenin possessed the inhibitory activity on cycloooxygenase, although the potency of inhibition was far less than that of indomethacin. In addition, oroxylin A, baicalein and wogonin inhibited 12-lipoxygenase activity without affecting cyclooxygenase, which suggested that 5,6,7- or 5,7,8-trisubstitutions of A-ring of flavone gave favorable results. The IC50 values of oroxylin A and NDGA against 12-lipoxygenase were found to be 100 and 1.5 uM, respectively.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.732-738
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• 2009

An acidic polygalacturonase (PG) from Aspergillus kawachii was produced by solid state fermentation employing a polyurethane foam support. The conditions used for the production of acidic PG were particle size of support (0.6 or 500 $mm^3$) and fermentation time. From the factors studied, the particle size had important influence on enzyme production. The best conditions for acidic PG production were $0.6\;mm^3$ particle size, 18 hr at $30^{\circ}C$ and initial pH of 5.0. In addition, pectin was extracted from citrus pomaces (grapefruit, lime, and tangerine) by acidic PG at $50^{\circ}C$ for 24 hr with citric acid solution. Infrared spectroscopy showed that lime pomace had more high-methoxylated (65%) endogenous pectin than was obtained than from grapefruit or tangerine pomaces. The enzymatically extracted pectin yield in dry basis (d.b.) for grapefruit and lime pectins were 6.95 and 4.25%, respectively. The citric acid solution alone also contributed to pectin extraction from citrus pomaces (7-9%, d.b.). Limited pectin extraction by acidic PG from tangerine pomace was most likely due to the presence of low-methoxylated endogenous pectin. The enzymatic method for pectin extraction using acidic PG from A. kawachii is a promising technique for releasing highly polymerized pectic substances from high-methoxylated lime or grapefruit pomaces.

• Korean Journal of Poultry Science
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• v.42 no.1
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• pp.33-40
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• 2015

This study was conducted to investigate the effects of dietary quercetin on growth performance, blood biochemical parameters, immunoglobulin, and blood antioxidant activity in broiler chickens. Three hundred twenty one-day old Ross broilers were divided 8 treatments (C(-), basal diet; C(+), basal diet with antibiotics; vitamin E 20 IU; vitamin E 200 IU; quercetin 20 ppm; quercetin 200 ppm; methoxylated quercetin 20 ppm; methoxylated quercetin 200 ppm) with 4 replicates and 10 birds per replicate. Birds were reared for 35 days and their feed intake and weight gain were measured weekly. At 35d, eight birds of average weight from each replicate were selected for blood collection and analysis. Weight gain of birds in the groups fed quercetin was higher when compare to NC but there was no significant difference. In the serum, creatinine, BUN and AST in quercetin groups significantly decreased compared to those of control (NC and PC) (P<0.05). The contents of IgA and IgM were significantly lower in quercetin groups than those of NC (P<0.05). SOD like activity and MDA content tended to decrease in quercetin groups, however, there was no significant difference among treatments. In conclusion, supplemental quercetin to poultry diet could be positive aspect on performance and blood metabolites. Optimum adding levels was more than 20 ppm.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.1-4
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• 2002

Eleven flavonoids, including rutin, naringin, hesperidin, neohesperidin, quercetin, naringenin, kaempferol, hesperetin, nobiletin, 3,5,6,7,8,3',4'-methoxylated flavone and tangeretin in the peel of late maturing citrus fruit species of Mucott (smith tangerine), Singamha (C. natsudidai), Sambogam (C. sulcata), Hongpalsak (C. hassaku), Seminol (Dancy tangerine) and Jawdung (C. aurantium) harvested during from August to December were analyzed with HPLC. The mobile phase consisted of water and acetonitrile with 0.5% acetic acid. Wavelength in UV detector was determined at 254 nm. Naringin and neohesperidin content in the peel of Jawdung harvested at the early stage of maturation were 34.02 mg/g and 13.68 mg/g, respectively, and it was highest among the tested citrus fruits. Hesperidin content in the peel of Mucott harvested at the earthy stage of maturation was 12.48 mg/g. Rutin content of Sambogam harvested at the early stage of maturation was 5.13 mg/g. Quercetin, naringein, kaempferol, nobiletin, 3,5,6,7,8,3',4'-methoxylated flavone flavonoids were in trace. Flavonoid contents of Singamha, Sambogam and Jawdung were high in the peel of fruits at the early stage of maturation, after which time they decreased rapidly.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.405-413
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• 2010

This study was carried out to determine the effect of dietary supplementation of quercetin and methoxylated quercetin extracted from onions on oxidation of chicken thigh during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (T1), T1 with antibiotics (T2), vitamin E 20 IU (T3), vitamin E 200 IU (T4), quercetin 20 ppm (T5), quercetin 200 ppm (T6), methoxylated quercetin 20 ppm (T7), methoxylated quercetin 200 ppm (T8). After slaughtering the broilers, thigh meats were collected and analyzed the oxidation stability during storage at $4^{\circ}C$ for 7 days. Volatile basic nitrogen (VBN) was ranged from 10.98~15.37 mg% until day 3 and quercetin 20 ppm (T5) significantly reduced (p<0.05) the VBN value of thigh as much as antibiotics treatment group (T2). The supplementation of quercetin at a 200 ppm level significantly reduced 2-thiobarbituric acid reactive substances value when compared with the control. Supplementation of 20 ppm quercetin also affected fatty acid composition of chicken thigh and resulted in increase of C18:1w9 and decrease of C18:2w6 on day 3. In microbes of chicken thigh during storage, supplementation of 20 ppm quercetin significantly reduced total microbes compare to control on day 7 (p<0.05). There was no effect on the number of coliforms in thigh with quercetin diet. From these results, the dietary supplementation of 20 ppm of quercetin may have effects on enhancing oxidation stability.

• Proceedings of the Korean Aquaculture Society Conference
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• 2006.05a
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• pp.212-213
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• 2006

• Journal of the Korean Wood Science and Technology
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• v.29 no.3
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• pp.99-103
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• 2001

Three flavan-3,4-diol derivatives were isolated from the heartwood of Robinia pseudoacacia and characterized by spectroscopic methods including $^1H$ and $^{13}C$ NMR and positive FAB-MS. The structures were identified as 4,4'-dimethoxy-, 4-ethoxy- and 4-ethoxy-4'-methoxy-2,3-trans-3,4-cis-(+)-leucorobinetinidin.