• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.232-237
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• 1994

Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2, 6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1, 4-dimethylbenzene, thylbenzene, 1, 2-benzenedicarboxylic acid, 2-methoxyl-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5- methyl-2-furancarboxyaldehyde, and their transferal from raw red pepper to oleresin was low. 93 voltilie compounds were isolated after 3 hours cooking at 100 and 82 volitile compounds were separated after that at $150^{\circ}C$. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooling. Capsaicin was relatively stable during cooking and remaining ratio after cooking at 100 and $150^{\circ}C$ was 84.7% and 73.3%. respectively. Oleoresin from red pepper had a little antioxidation effect at $100^{\circ}C$ cooking, but, antioxidation effect at $150^{\circ}C$ cooking was not shown due to degradation of capsaicin.

• YAKHAK HOEJI
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• v.17 no.1
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• pp.17-20
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• 1973

Six novel compounds of N,N-dimethyl-N'-(6-substituted-2-benzothiazolyl) formamidines nad six novel compounds of N, N-dimethyl-N'-(substituted-phenyl)formamidines were synthesized. They were evaluated fro their bactericidal activities aginst Salmonella typhoso, Escherichia coli, Vibrio cholera, Staphyloccus aureus, Sarcina lutea and for their fungicidal activities against Saccharomyces cereviseae, Candida albicans. It was found that these compounds were considerably more active than phenol, especially against Vibrio cholera, and N, N-dimethy-N'-(4-methyl-phenyl_formamkidine, N, N-dimethyl-N'-(2-methyl-4-bromo-phenyl)formanidine showed most potent bactericidal activities.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.264-267
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• 2005

The purpose of this study was to investigate the ultra sonic extraction method of phenolic compounds and antioxidant activity from Rumex crispus. Rumex crispus was fractionated with hexane, ethyl acetate, butanol and water. The amount of phenol compounds and antioxidant activity was presented higher content in ethyl acetate fraction then others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.738-746
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• 2006

Aroma compounds in four different Byeolmijang made from optional ingredient addition were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the four different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, fufural, pyrazine, furan and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, fufural and phenol type compounds were increased during aging. On the other hand, 1-octen-3-ol, hexanal and furan were decreased during aging. Furfural, 2-furanmathanol and benzeneacetaldehyde in Sanghwangjang, 3-methyl-1-butanol, phenol and 1H-indole in Mujang, hexanal, 1-octen-3-ol and 2,4-decadienal in Bizijang and hexanal, tetramethylpyrazine and 2-methoxy-4-vinylphenol in Jigeumjang were identified as major aroma compounds, respectively. Generally, the major aroma compound in four different Byeolmijang with optional ingredient was similar with control and pyrazine, furan and phenol type compounds were decreased to addition with optional ingredient. The major aroma compound in Sanghwangjang with optional ingredient (onion) were 1-hexanol and 2,5-dimethylthiophene and the major aroma compounds were 1,2,4-trithiolane and 2-buthyl-2-octenal in Mujang with optional ingredient (Letinus edodes). Furfural, benzaldehyde, benzeneacetaldehyde, 1,2,4-trithiolane and lenthionine were detected in Bizijang due to the addition of powdered Letinus edodes. Linaool and ${\beta}-lonone$ were detected in Jigeumjang due to the addition of powdered red pepper.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• Journal of Ginseng Research
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• v.40 no.1
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• pp.68-75
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• 2016

Background: The study of phenolic compounds profiles and antioxidative activity in ginseng fruit, leaves, and roots with respect to cultivation years, and has been little reported to date. Hence, this study examined the phenolic compounds profiles and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free-radical-scavenging activities in the fruit, leaves, and roots of Korean ginseng (Panax ginseng Meyer) as a function of cultivation year. Methods: Profiling of 23 phenolic compounds in ginseng fruit, leaves, and roots was investigated using ultra-high performance liquid chromatography with the external calibration method. Antioxidative activity of ginseng fruit, leaves, and roots were evaluated using the method of DPPH free-radical-scavenging activity. Results: The total phenol content in ginseng fruit and leaves was higher than in ginseng roots (p < 0.05), and the phenol content in the ginseng samples was significantly correlated to the DPPH free-radical-scavenging activity ($r=0.928^{****}$). In particular, p-coumaric acid ($r=0.847^{****}$) and ferulic acid ($r=0.742^{****}$) greatly affected the DPPH activity. Among the 23 phenolic compounds studied, phenolic acids were more abundant in ginseng fruit, leaves, and roots than the flavonoids and other compounds (p < 0.05). In particular, chlorogenic acid, gentisic acid, p- and m-coumaric acid, and rutin were the major phenolic compounds in 3e6-yr-old ginseng fruit, leaves, and roots. Conclusion: This study provides basic information about the antioxidative activity and phenolic compounds profiles in fruit, leaves, and roots of Korean ginseng with cultivation years. This information is potentially useful to ginseng growers and industries involved in the production of high-quality and nutritional ginseng products.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.4
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• pp.723-731
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• 2000

In recent years, the amount and number of synthetic organic compounds(SOCs) discharged from various industries has been increasing. Granular activated carbon(GAC) adsorption is one of the best available technology to remove SOCs from water supplies and wastewater. In this paper competitive adsorption for binary mixture of 4-nitrophenol and phenol on reverse stratified tapered adsorber(RSTA) using GAC was studied. Two isotherm experiments were conducted, one for phenol and the other for 4-nitrophenol. The phenol data of binary mixture isotherm were not fitted to Freundlich isotherm. The competitive adsorption increased significantly with decreasing carbon dose and increasing adsorbate concentration. The RSTA was found to provide an increase in breakthrough time when decreasing flow rate, increasing angle and injection layers. The performance enhancement provided by RSTA can be exploited in separation and in the purification of fluids.

• Journal of Environmental Science International
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• v.11 no.4
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• pp.399-403
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• 2002

This study was designed to analyse the odor from Nam river. The characteristic odor in the water occurred from geosmin and phenol, p-cresol and indol were detected from sediment/water samples. The others were detected as alcohols and fat acid compounds. Algae causing odor and taste were identified as Oscillatoria sp. and Synedra acus. 15 species of phytoplankton, a zooplankton, an eelworm and chironomus were identified in water/sediment sample.

• Bulletin of the Korean Chemical Society
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• v.32 no.11
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• pp.3887-3892
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• 2011

An efficient synthesis of 1,5-Benzothiazepines via Michael addition of corresponding (E)-1-(2-hydroxyphenyl)-3-(4-(phenylthio)phenyl)prop-2-en-1-one is described under ultrasound irradiation. A series of novel 2-((E)-2,3-dihydro-2-(4-(phenylthio)phenyl)benzo[b][1,4]thiazepin-4-yl)phenol derivatives was confirmed on the basis of $^1H$ NMR, Mass, IR spectral data and Elemental analysis. The synthesized compounds were evaluated for their antimicrobial activities. Most of the compounds were found to be comparable potent than the reference standard drugs. Utilization of ultrasound irradiation, simple reaction conditions, isolation, and purification makes this manipulation very interesting from an economic and environmental perspective.

• Journal of Microbiology and Biotechnology
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• v.17 no.5
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• pp.865-867
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• 2007

A chemical analysis of the fermentation of the marine-derived fungus Penicillium sp. led to the isolation of a biogenetic precursor of citrinin, redoxcitrinin(1), together with polyketide mycotoxins, phenol A(2), citrinin H2(3), 4-hydroxymellein(4), citrinin(5), and phenol A acid(6). The structures of compounds 1-6 were determined on the basis of physicochemical data analyses. Among them, compounds 1-3 exhibited a potent radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl(DPPH) with $IC_{50}$ values of 27.7, 23.4, and $27.2{\mu}M$, respectively.