• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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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.

• 한국조리학회지
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• 제22권6호
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• 한국식품조리과학회지
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• 제25권1호
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• pp.98-105
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• 2009

This study examined the effects of adding four different amounts (0%: control, 4%: M-4, 8%: M-8, 12%: M-12) of button mushroom (Agaricus bisporous) powder on the quality characteristics of cookies. The bulk density and pH of the dough, and firmness, color, spread factor, consumer acceptability of cookies, and total phenol compound content and free radical scavenging activity of mushroom powder and cookies were measured. While the bulk density and pH of the dough as well as spread factor of the cookies significantly decreased, the firmness, L values and total phenol compound contents and free radical scavenging activity of the cookies significantly increased with increasing mushroom powder content(p<.05). The consumer acceptability scores for the button mushroom cookie groups ranked significantly(p<.05) higher than those of the control group in general acceptability, appearance, flavor, color, taste, and texture. This study suggests that button mushroom powder is a good ingredient for increasing the acceptability and functionality of cookies.

• Journal of Applied Biological Chemistry
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• 제50권4호
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• pp.244-248
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• 2007

The contents of total phenol and total flavonoid of artichoke (Cynara scolymus L.) were measured. The antioxidant activity of the artichoke was evaluated based on its potential as a scavenging the ABTS radical. These results showed the antioxidant activity of artichoke has a close relationship with the total flavonoid content. The compound showing antioxidant activity was isolated from the artichoke by repeated column chromatography and recrystallization. Based on the spectrometric studies, the compound was identified as 1,3-dicaffeoylquinic acid, known as cynarin. The content of cynarin from heads and leafs of the artichoke determined by $C_{18}$ reversed phase HPLC (high-performance liquid chromatography) coupled with photodiode array detector was 10.15 and 0.67 mg/g, respectively. This compound showed potent antioxidant activities against DPPH and ABTS radicals ($EC_{50}$ = 14.09 and 28.85 ${\mu}M$, respectively).

• 한국약용작물학회지
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• 제15권2호
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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

• 한국식품영양학회지
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• 제7권4호
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• pp.332-337
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• 1994

The antioxidant activity of solvent extracts isolated from barley leaves was investigated by measuring peroxide value. The fractions of methanol extract obtained from preparative TLC was also studies, with UV-Visible spectrum, total phenol contents and hydrogen donating ability(HDA) The antioxidant activity of various solvent extracts was, in decreasing order, methanol> ethyl ether> methylene chloride $\geq$ ethyl acetate $\geq$acetone> hexane. The antioxidant activity of the fractions of methanol extract was, in decreasing order, fraction 2> fraction 3> fraction 1 and their activity was all superior to that of tocopherol at 500 ppm level. All fraction(1, 2 and 3) exhibited a strong UV absorption at 280 m which would be specifically produced by phenolic compound. UV absorption at 280 m of fraction 2 was greater than those of fraction 1 and 3. In the visible spectrum of these fractions, the maximum .absorption wavelengths of fraction 1, 2 and 3 were 660, 460 and 460 m, respectively. Antioxidant activity of barley leaves seemed to be due to the flavonoids containing phenolic group by UV spectrum and total phenol content.

• 생물환경조절학회지
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• 제27권4호
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• pp.415-423
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• 2018

본 연구의 목적은 3가지의 배추과 작물의 새싹에서 적색(R)과 원적외선(FR)광에 초점을 맞추어서 glucosinolate(GSL), 총 페놀, 총 플라보노이드, 비타민 C 함량, 항산화 활성을 평가하는 것이다. 제한된 환경조건에서 5일된 새싹에 3가지의 R/FR비율을 2일동안 24시간 노출시켜 식물화학물질과 항산화활성을 대조군[형광등, R:B(8:2), 암조건]과 비교하였다. 총 GSL 함량은 각 처리 기간 동안 3가지의 작물 중 브로콜리에서 가장 높았으며, 브로콜리 새싹에서 R/FR 비율이 증가함에 따라 총 GSL 함량이 감소하는 반면 배추와 무의 새싹에서는 유의하지 않은 결과를 보여주었다. 배추 및 브로콜리의 주요 GSL인 progointrin은 대조군에 비해 R/FR 비율이 감소함에 따라 최대 38%, 69%까지 감소하였다. 3가지 배추과 새싹에서 페놀, 플라보노이드 및 비타민 C의 함량 모두 암조건에서 가장 낮았다. 총 페놀 및 항산화 활성은 3가지 배추과 새싹에서 R/FR 비율이 감소할수록 증가하는 반면, 총 플라보노이드와 비타민 C 함량은 작물 간 다른 양상을 보였다. 이러한 결과는 FR의 보광에 따라 배추과 새싹의 기능적 품질을 향상시킬 것으로 기대된다.

• 융합정보논문지
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• 제10권11호
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• pp.177-184
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• 2020

본 연구는 불포화지방산 중 α-리놀렌산이 풍부한 아마씨에서 볶음조건과 저온압착법으로 착유된 아마씨유의 화학적 변화에 미치는 영향을 조사하고자 하였다. 볶지 않은 아마씨와 볶은 아마씨(150℃와 200℃에서 10분과 20분)를 가정용 저온압착기를 사용하여 저온압착으로 착유하여 착유수율, 총 페놀 함량, 지방산 조성 및 휘발성 성분을 분석하였다. 착유수율은 볶지 않은 아마씨에서보다 볶은 아마씨에서 높게 나타났다. 총 페놀 함량은 150℃에서 20분 동안 볶아서 착유한 경우 다른 착유군보다 유의적으로 높은 반면, 200℃에서 착유한 경우는 볶지 않은 생 아마씨유보다 낮았다. 지방산의 조성은 볶음조건에 의해서 차이를 보이지 않았다. 휘발성 성분은 총 함량과 지방산패의 지표로 알려진 aldehyde, ketone, furan은 볶음온도와 시간이 증가됨에 따라서 증가되었고, Maillard 반응에 영향을 주는 pyrazine도 200℃에서 볶아서 착유한 아마씨유에서 증가하였다. 결과적으로 가정용 저온압착기로 착유된 아마씨유는 볶지 않은 아마씨보다는 150℃에서 20분 동안 볶은 후 저온압착으로 착유하는 방법이 안전한 추출과정으로 제안된다.

• 동의생리병리학회지
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• 제20권3호
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• pp.629-633
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• 2006

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.

• 한국자원식물학회지
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• 제12권3호
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• pp.215-220
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• 1999

전남지방의 고로쇠나무 수액에 대해 sucrose, 무기물, phenol화합물을 분석한 결과는 다음과 같다. 1. Sucrose의 함량은 일반적으로 2차 채취시기에 높게 나타났으며, 지역에 따라 차이는 있으나 2∼3%정도였다. 채취방법은 사구법이 천공법보다 높게 나타났다. 2. ToTal phenol화합물 역시 2차 채취시기에 높게 나타났으며, 0.034∼0.151 mg/100ml의 수준이었고, 가장 다량 함유된 phenol화합물은 phloroglucinol이었으며, 역시 사구법에서 천공법보다 높게 나타났다. 3.무기물의 경우 역시 2차 채취시기에 높게 나타났으며, 역시 사구법에서 천공법보다 높게 나타났다.