• Preventive Nutrition and Food Science
• /
• 제8권2호
• /
• pp.200-218
• /
• 2003

Phenolic compounds in food and plant materials belong to the simple phenols, phenolic acids, coumarins, flavonoids, stilbenes, tannins, lignans and lignins, all of which are considered as secondary plant metabolites. These compounds may be synthesized by plants during normal development or in response to stress conditions. Phenolics are not distributed uniformly in plants. Insoluble phenolics are components of cell walls while soluble ones are present in vacuoles. A cursory account of phenolics of cereals, beans, pulses, fruits, vegetables and oilseeds is provided in this overview. The information on the bioavailability and absorption of plant phenolics remains fragmentary and diverse. Pharmacological potentials of food phenolics ave extensively evaluated. However, there are many challenges that must be overcome in order to fully understand both the function of phenolics in plant as well as their health effects.

• ALGAE
• /
• 제23권3호
• /
• pp.163-175
• /
• 2008

Phenolic compounds play a major role in the interaction of plants with their environment. They are thought to have been a feature of higher plants since early colonization of the land. Phenolics are crucial for many important aspects of plant life. They can play structural roles in different supporting or protective tissues, for example in cell walls, they can be involved in defence strategies, and signalling properties particularly in the interactions between plants and their environment. In brown algae, phenolic compounds are contained within membrane bound vesicles known as physodes, and their roles in algae are thought to be similar to those of higher plant phenolics. They can be stained using various histochemical stains, however, none of these stains are phenolic specific so care must be taken during interpretation of such results. Many, but not all phenolics are also autofluorescent under UV or violet light. Physodes are involved in cell wall construction, both in primary and secondary walls in brown algae. They bind together with other wall components to make a tough wall. They have also been found to play a role at fertilization, in blocking polyspermy in some species. Sperm are very quickly rendered immobile after phenolic release from newly fertilized zygotes seconds after fertilization. Phenolic compounds are thought to be important herbivore deterrents in some species due to their astringent nature. Phenolic compounds also offer effective UV protection in the early life stages and also the adults of many algal species. In the future, this factor may also make them an important player in the pharmaceutical and skincare industries.

• Mycobiology
• /
• 제51권6호
• /
• pp.445-451
• /
• 2023

Shiitake mushroom (Lentinula edodes) hold high nutritional and medicinal value as they contain an abundance of health-promoting compounds. However, the effect of long-term postharvest storage on the variation in the levels of health-promoting compounds has not been extensively studied. In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 ℃) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 ℃ exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 ℃ also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine content in the pileus decreased during storage, with a significantly lower level detected in mushrooms stored at 5 ℃ for 4 weeks. Together, these results suggest that the mechanisms underlying the accumulation of phenolics and eritadenine may be related to mushroom deterioration during storage. Our findings indicate that the levels of health-promoting compounds in shiitake mushrooms are influenced by storage temperature, suggesting the potential to control adjustments of specific bioactive compounds by regulating storage conditions.

• 한국식품영양학회지
• /
• 제12권4호
• /
• pp.364-369
• /
• 1999

The changes of phenolics in Korean apple(Fuji) during maturation were analyzed by HPLC and spec-tropotometry. The phenolics were separated through C18 Sep-Pak cartridge in series. Chlorogenic acid caffeic acid p-coumaric acid ferulic acid and ($\pm$)-catethin were indentified by the direct comparison with authentics on HPLC. The total amounts of phenolics were determined by Folin-Dennis's method. The amounts ranged from 70.19mg% to 97.57mg% of wet basis. The concentration of phenolics in apple decreased during the early stage of development and then remained relatively constant during matu-ration .

• Journal of Ginseng Research
• /
• 제28권3호
• /
• pp.157-164
• /
• 2004

인삼재배지에서 나타나는 적변삼 외피세포 조직의 특성과 화학성분을 조사하였던 바 그 결과를 요약하면 다음과 같다. 1. 적변외피는 현미경 관찰결과 적색이 아닌 황색으로 보였으며, 적변외피의 세 포층수는 10∼13층으로 건전외피의 5∼6층에 비해 2배 정도 많았고, 외피층의 두께에 있어서는 적변외피가 179 $\mu\textrm{m}$로서 건전외피의 55$\mu\textrm{m}$에 비해 3.2배 정도 더 두꺼웠다. 2. 착색도는 적변외피가 건전외피에 비해 5.5배 정도 짙게 나타났으며, 적변물질의 각 추출분획별 용해도는 비극성 보다는 극성용매에서 높았고, 또한 UV-spectrum은 275∼280nm에서 흡광 최대를 나타냈다. 3. 적변외피는 지질성 물질은 물론 산불용성 에스테르화 페놀물질, 산불용성 결합 페놀물질, 산불용 축합성 페놀물질, 불용성 결합 페놀물질 및 유리 페놀 물질 함량이 건전외피에 비해 많았으며 철의 함량에 있어서도 적변외피가 2,220 ppm으로 건전외피의 820 ppm 보다 2.7배 정도 많았다. 4. 적변삼은 인삼뿌리가 분포된 근권환경의 어떤 외적환경에 의해 뿌리가 stress를 받을 때 자체방어 물질인 phenol 물질이 외피로 배출되면서 외피의 지질성 물질과 polymerization되고 이때 철(Fe)이 체놀성 물질과 강하게 chelating 되는 것으로 추정된다.

• Natural Product Sciences
• /
• 제19권3호
• /
• pp.231-235
• /
• 2013

Activity-guided isolation to search for antifibrotic compounds from natural products using HSC-T6 cells afforded nine flavonoids or phenolics, luteolin (1), 3'-O-methylorobol (2), acactin 7-rutinoside (3), sedelolactone (4), 4-methoxyphenol (5), 4-hydroxyaldehyde (6), 4-hydoxyaldehyde (7), 4-hydroxy-3-methoxybenzoic acid (8), and ferulic acid (9) from the methanolic extract of aerial parts of Eclipta prostrata L.. Among the isolated compounds, luteolin (1) significantly inhibited the proliferation of HSCs in dose- and time-dependent manners. Antifibrotic activity of E. prostrata and its phenolic compounds might provide potential therapeutical choice in the treatment of hepatic fibrosis.

• Food Science and Biotechnology
• /
• 제15권4호
• /
• pp.617-624
• /
• 2006

Various plant phenolics were assessed for (${\beta}$-secretase (BACE1) inhibitory activity in order to screen for anti-dementia agents. Among 39 phenolics, eight compounds, 1,2,3-trigalloyl glucopyranoside, acetonyl geraniin, euphorscopin, furosine, helioscopinin A, helioscopinin B, jolkinin, and rugosin E exhibited strong inhibition of BACE1 with $IC_{50}$ values of $5.87{\times}10^{-8}-54.93{\times}10^{-6}\;M$. Among them, rugosin E was the most potent ($IC_{50}$ $5.87{\times}10^{-8}\;M$). The active compounds were shown to be non-competitive inhibitors by Dixon plot. All the phenolic BACE1 inhibitors except furosin also suppressed prolyl endopeptidase (PEP) activity. However, these phenolic compounds caused less inhibition of ${\alpha}$-secretase (tumor necrosis factor a converting enzyme; TACE) and no significant inhibition of other serine proteases such as trypsin, chymotrypsin, and elastase was seen, demonstrating that they are relatively specific to both BACE1 and PEP. No significant structure-activity relationships were found.

• 한국식품과학회지
• /
• 제53권3호
• /
• pp.329-333
• /
• 2021

아임계수 추출 기술을 이용하여 대추 추출물을 얻고 총 페놀 함량, DPPH 라디칼 소거능과 ABTS 라디칼 소거능을 이용하여 추출조건에 따른 페놀 성분 함량 변화 및 산화 방지효과를 확인하였다. 아임계수 추출물은 총 페놀 함량, DPPH 라디칼 소거능, ABTS 라디칼 소거능의 결과 값이 모두 메탄올 및 에탄올을 이용하여 추출한 결과 보다 우수하게 나타났다. 아임계수 추출법은 메탄올 및 에탄올을 이용하여 추출하는 방법 보다 추출 시간도 20분 이내로 짧았고, 유기용매를 사용하지 않고 친환경적으로 추출할 수 있었다. 아임계수 추출물의 총 페놀 함량과 산화방지 효과의 결과는 높은 상관관계를 보였는데, 항산화 효과가 있는 페놀류가 많이 추출될수록 산화방지 효과도 우수하게 나타났다. 본 연구를 통해, 아임계수 추출 방법은 오직 물을 사용하여 유효성분을 추출하는 친환경적이고 안전한 신가공기술이며 잠재성과 우수성을 확인하였다. 아임계수 추출기술은 앞으로도 다양한 유효성분 추출 및 소재 가공으로 식품 산업에 응용하여 사용될 수 있을 것이다.

• 한국식품영양과학회지
• /
• 제26권3호
• /
• pp.376-382
• /
• 1997

Antioxidative characteristics of doenjang(fermented soybeans paste) phenolics on the lipid oxidation systems were studied by the determination of the oxidative related activity including lipoxygenase (LOX) inhibition, metal chelating and free radical scavengning of doenjang phenolics. Manlikong variety containing the highest amounts of phenolic compounds among the soybean variety, was used for doenjang processing. Doenjang was prepared by the series of processes including soaking for overnight, cooking for 1hr at 12Lb, first fermentation (3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoculation of Asp. oryzae, and further fermentation(60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. In order to investigate the antioxidative activity of phenolics in doenjang, the doenjang phenolics was extracted with methanol form freeze dried defatted doenjang. Antioxidative effects of methanol extract on linoleic acid oxidation system were observed by the significantly decreased levels of peroxide and conjugated diene formation. In addition, methanol extract resulted in the inhibition of LOX activity. and also, metal(FeCl$_3$) chelation and free radical scavengning activities were increased with increasing concentration of methanol extract.

• Preventive Nutrition and Food Science
• /
• 제16권4호
• /
• pp.370-375
• /
• 2011

The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.