• Proceedings of the PSK Conference
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• 2000.10a
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• pp.224.2-225
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• 2000

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.52-58
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• 1991

Physico-chemical properties including the composition of organic acids and fatty acids in native bee-honey and foreign bee-honey harvested in Kangwon area were studied with the emphasis on the honey which was collected form wild flowers nd mixed flowers sources for honey nectars. the major organic acids were considered as acetic acid formic acid and valeric acid in volatile acids and gluconic acid maleic acid malic acid quinic acid and citric acid in non-volatile fraction in both of native bee-honey and foreigr bee-honey. Some naturally occuring fatty acids({{{{ { C}_14{ } }}}}-{{{{ {C }_{20 } }}}}) were observed with the principal fatty acids of myristic aicd linolenic acid and palmitic acid and palmitic acid in the various honey, The characteristics of moisture content pH viscosity free acidity lactone and total acidity were also analyzed and discussed.

• Korean Journal of Plant Resources
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• v.20 no.3
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• pp.221-225
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• 2007

The plant Ligularia fischeri var. spiciformis (Compositae) is a candidate for available functional foods. It has been used to treat diabetes mellitus and rheumatoid arthritis. We have reported the isolation of a new eremophilanolide named 6-oxoeremophilenolide and cytotoxic intermedeol together with the isolation of hydrophilic constituents, chlorogenic acid, 3,4-di-O-caffeoylquinic acie (3), and 5-O-[1-butyl]-3,4-di-O-caffeoylquinic acid. Compound 3 was again isolated by combination of silica gel- and ODS column chromatography for the anti-nociceptive action. Compound 3 and 4 were assayed in hot plate- and writhing tests in the rat. Although the three derivatives of caffeic acid exhibited significant anti-nociceptive effects at 10 mg/kg dose (i.p.),(activity potency: 4>3). These results suggest that compound 3 is responsible for at least rheumatoid arthritis, and caffeic acid moiety is the active moiety of dicaffeoylquinic acid.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.47-52
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• 1988

The chemical composition of 13 different Korean green tea products made from various kinds of tea trees and processing methods was analyzed. The distinct changes in the chemical composition noticed by the harvesting time of tea leaves. The content of crude protein decreased and the contents of crude fat and crude fiber increased as the harvesting runs proceeded. The contents of tanic substances and total sugar tended to increase while caffein content decreased as the runs proceeded. The contents of some organic acids reached to the maximum at the second run of harvest. Steamed leaves had higher chlorophyll content than roasted one, and it resulted in the brighter green and more yellow color of steamed tea products.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.436-443
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• 2004

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi, those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation, respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally, the total acidity of Kakdugi liquid was the higher than that of Kakdugi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugi with red pepper powder. From the third week, the 'L' values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kakdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugi with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'b' value of the juice from Kakdugi with red pepper powder was highest until the second week, but from the third week that of Kakdugi with mashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during fermentation progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test, Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, but in overall acceptability in the QDA, appearance and taste in the acceptance test. Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1164-1170
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• 1996

Studies were carried out to investigate the changes of constituent components in chestnuts (Castanea crenata Sieb. et Zucc) during storage at $20^{\circ}C$ for 9 weeks and $1^{\circ}C$ for 15 weeks. Ascorbic acid content of chestnut was 4.08 mg% in oxidized form and 17.7 mg% in reduced form which was 81.3% of total ascorbic acid. The reduced form gradually decreased during storage, while the oxidized forms increased during 5 weeks at $20^{\circ}C$ and 7 weeks at $1^{\circ}C$. The major organic acids in chestnut were malic acid, citric acid and quinic acid. Citric acid significantly decreased during storage, while malic acid increased during storage at $20^{\circ}C$ and decreased at $1^{\circ}C$. Free sugars in chestnuts were identified as glucose, fructose, sucrose and maltose. Glucose and fructose decreased after 5 weeks storage at $20^{\circ}C$ followed by an increase thereafter. Sucrose and maltose also increased. The major free amino acids in the chestnut were glutamic acid, aspartic acid, arginine, alanine, proline and serine. Glutamic acid, arginine, alanine, threonine, phenylalanine, valine and lysine increased during storage at $20^{\circ}C$, while proline, serine, isoleucine. leucine and ${\gamma}-aminobutyric$ acid decreased.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.387.3-388
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• 2002

The plant Ligularia fischerivar. spiciformis(Compositae) is a candidate for available functional foods. It has been used to treat diabetes mellitus and rheumatoid arthritis. We have reported the isolation of a new eremophilanolide named 6-oxoeremophilenolide and cytotoxic intermedeol together with the isolation of hydrophilic constituents. chlorgenic acid. 3.4-di-O-caffeoylquinic acid(1). and 5-O-［1-butyl］-3.4-di-O-caffeoylquinic acid. (omitted)

• Preventive Nutrition and Food Science
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• v.12 no.2
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• pp.119-121
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• 2007

The tyrosinase inhibition activity and mutagenicity as assessed by the Ames test on phenolic antioxidants (5-Caffeoyl quinic acid, 3,4-Dihydroxy cinnamic acid, Quercetin 3-O-${\beta}$-D-glucopyranose, Kaempferol 3-O-${\beta}$- D-glucopyranose) and the ethyl acetate fraction isolated from mulberry leaves were examined. The ethyl acetate fraction and chlorogenic acid exhibited weaker tyrosinase inhibitory activities than kojic acid. In addition, the ethyl acetate fraction from mulberry leaves, containing phenolic antioxidants, showed no mutagenicity by the Ames test.

• Journal of Environmental Science International
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• v.30 no.10
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• pp.879-889
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• 2021

This study characterizes the volatile aromatic and metabolite components of domestic native Apocynum lancifolium blossom. The accurate characterization of fragrances collected from the blossom was carried out using gas chromatography-mass. A total of 70 chemical components were identified, including ketones of acetophenone (29.22%), phenylethyl alcohol (10.54%), methyl-benzenemethanol (8.43%), benzyl alcohol (7.97%), natural bicyclic sesquiterpene types of caryophyllene (6.08%), gurjunene (6.20%), humulene (1.90%), and ocimene (1.04%). Overall, the content of ketones, alcohols, and terpenes was higher than that of others. The major metabolite components were pentanoic acid, malic acid, fructofuranoside, quinic acid, tagatose, sorbose, galactose, inositol, galactaric acid, glucopyranoside, and octadecenoic acid.

• Archives of Pharmacal Research
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• v.26 no.7
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• pp.521-525
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• 2003

Phytochemical works on the aerial parts of Aster oharai (Compositae) led to the isolation of a new sesquiterpene hydroperoxide, 7$\alpha$-hydroperoxy-3, 11-eudesmadiene (2) and seven known compounds, teucdiol B (1), $\alpha$-spinasterol (3), oleanolic acid (4), $\alpha$-spinasterol 3-Ο-$\beta$-D-glucopyranoside (5), methyl 3,5-di-Ο-caffeoyl quinate (6), 3,5-di-Ο-caffeoylquinic acid (7), 3,4-di-Ο-caffeoylquinic acid (8). The chemical structures of 1-8 were established by chemical and spectroscopic methods. Compound 2 showed cytotoxicity against cultured human tumor cell lines in vitro, SK-OV-3 (ovarian), SK-MEL-2 (skin melanoma), and HCT15 (colon) with $ED_{50}$ values ranging from 3.86-17.21 $\mu$g/mL.