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Recovery of Arbutin in High Purity from Fruit Peels of Pear (Pyrus pyrifolia Nakai)
조정용,박근영,이기훈,이형재,이상현,조정안,김월수,신수철,박근형,문제학 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.3
β-Arbutin is one of the most abundant compounds in pear fruit and has been widely used as a whitening agent in cosmetic products. In this study, a simple method for the purification and isolation of arbutin in high purity from the fruit peel of a pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) was developed. The high extraction efficiency of arbutin was accomplished with 80% ethanol under acidic conditions (pH 3.0). In the partition between water and ethyl acetate, almost all of the arbutin (78%) was detected in the water layer. Therefore, arbutin was further purified and isolated from the water layer using Diaion HP-20 column chromatography and preparative HPLC. The isolated arbutin represented a 60% recovery with a purity exceeding 99%.
Isolation and Identification of Antioxidative Compounds and Their Activities from Suaeda japonica
조정용,Xing Yang,박경희,박혜진,박선영,문제학,함경식 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.6
The ethyl acetate (EtOAc) and chloroform(CHCl3) layers obtained after solvent fractionation of aH2O suspension of powdered Suaeda japonica juice showedhigher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicalscavengingactivity than other layers. Eighteen compoundswere purified and isolated from the EtOAc and CHCl3layers using chromatography following DPPH radicalscavengingassay. These compounds were identified asdihydroferulic acid methyl ester (1), pyrocatechol (2), syringicacid (3), apigenin (4), isorhamnetin (5), kaempferol (6),dihydroferulic acid (7), vanillic acid (8), 4-hydroxybenzoicacid (9), acetophlorglucine (10), homoeriodictyol (11),naringenin (12), quercetin (13), luteolin (14), 9-epiblumenolC (15), scopoletin (16), dihydroisorhamnetin(17), and chrysoeriol (18). The structures of these compoundswere determined by mass spectrometry and nuclear magneticresonance analyses. The isolated compounds were newlyidentified from this plant. Compounds 13 and 14 exhibitedhigher DPPH radical-scavenging activity and an inhibitioneffect against ferric ion-induced lipid oxidation of rat liverwhen compared to α-tocopherol and other compounds.
Two Novel Glycosyl Cinnamic and Benzoic Acids from Korean Black Raspberry (Rubus coreanus) Wine
조정용,김성자,이형재,문제학 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.4
Korean black raspberry (Rubus coreanus) winewas solvent-fractionated with n-hexane, ethyl acetate, andn-butanol and the n-butanol layer was purified by variouscolumn chromatographic procedures, including AmberliteXAD-2, Sephadex LH-20, and octadecylsilane resins aswell as high performance liquid chromatography. Twonovel glycosyl cinnamic and benzoic acids were isolatedand their structures were (E)-8-O-β-D-glucopyranosylcinnamicacid (1) and 3'-[O-β-D-glucopyranosyl)(1''→6')-α-Dpsicofuranosyl]benzoate (2) based on the spectroscopicdata obtained by high resolution fast-atom bombardmentmass spectroscopy and nuclear magnetic resonance analyses.
조정용,이유건,이상현,김을식,박근형,문제학 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
The ethyl acetate-acidic layer obtained aftersolvent fractionation of Asian pear (Pyrus pyrifolia Nakaicv. Chuhwangbae) fruit peel methanol extracts waspurified by Sephadex LH-20 column chromatography andoctadecylsilane-high performance liquid chromatography,and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavengingactivity was evaluated. The four isolated compounds wereidentified as 2-O-(trans-p-coumaroyl) glyceric acid (1), 2-O-(cis-p-coumaroyl) glyceric acid (2), guaiacylglycerol-β-ferulic acid ether (3), and 2-O-(cis-caffeoyl) malic acid (4),based on the one- and two-dimensional nuclear magneticresonance spectroscopic data. The isolated compounds 1-4were identified for the first time from pear. Compound 4showed higher DPPH radical-scavenging activity than 1-3.
Jaboticabin and Flavonoids from the Ripened Fruit of Black Rasberry (Rubus coreanum)
조정용,윤인,Da-Hwa Jung,현숙희,이계한,문제학,박근형 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4
The ethyl acetate (EtOAc) layer of ripened fruits of black raspberry (Rubus coreanum) had higher DPPH radical scavenging activity than was detected in other layers. Six phenolic compounds were purified and isolated from the EtOAc layer of ripened black raspberry fruits via octadecyl silane (ODS)-column chromatography and amide column-HPLC using a guided DPPH radical scavenging assay. These compounds were identified as 4-hydroxybenzoic acid (1), 2-O-(3',4'-dihydroxybenzoyl)-4,6-dihydroxyphenylmethylacetate (2, jaboticabin), phloridzin (3), kaempferol 3-O-β-D-glucopyranoside (4), quercetin 3-O-β-D-glucuronic acid methyl ester (5), and quercetin (6),based on MS and NMR analysis. Three compounds (1, 5,and 6) had been identified previously in this plant, but other compounds (2-4) were newly isolated from this plant. Compound 2, 5, and 6 evidenced higher DPPH radical scavenging activity than α-tocopherol at the same concentration.
조정용,현숙희,문제학,박근형 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.1
The hot water and ethanol extracts of oriental raisin tree (Hovenia dulcis Thunb) leaves showed DPPH radical scavenging activities. Antioxidants were purified and isolated from hot water and ethanol extracts by various column chromatographic procedures with the guided assay of DPPH radical scavenging. The structure of a novel flavonol triglycoside was determined to kaempferol 3-O-α-L-rhamnopyranoside-7-O-[α-D-glucopyranosyl(1→3)-α-L-rhamnopyranoside] (4). In addition, 7 known compounds were identified as caffeine (1), kaempferol 3,7-O-α-Ldirhamnopyranoside (2), kaempferol 3-O-α-L-rhamnopyranosyl(1→6)-O-β-D-glucopyranosyl(1→2)-O-β-Dglucopyranoside (3), E-3-carboxy-2-petenedioate 5-methyl ester (5), quercetin 3-O-α-L-rhamnopyranoside (6),kaempferol 3-O-α-L-rhamnopyranoside (7), and quercetin 3-O-β-D-glucopyranoside (8). Compound 1-3 and 5-8 were newly identified in this plant. Quercetin glycosides (5, 7)showed higher DPPH radical scavenging activity than other compounds.
홍차를 첨가하여 제조한 화이트 와인에 함유된 5종 Flavonoid의 분리 및 동정
조정용,손경현,현숙희,마승진,김선재,문제학,박근형 한국차학회 2014 한국차학회지 Vol.20 No.1
홍차를 첨가하여 제조한 홍차 화이트 와인에 catechin류와 theflavin류 외에 유용 화합물을 분자수준에서 구명하였다. 즉 홍차 화이트 와인으로부터 ethanol을 제거한 후의 수용액을 용매분획하여 얻어진 EtOAc층으로부터 ODS opencolumn chromatochraphy와 ODS-HPLC에 의해 5종의 화합물들을 분리하였다. 분리된 화합물들은 NMR 및 MS 분석을 통해 quercetin 3-O-β-D-galactopyranoside (1), quercetin 3-O-β-D-glucopyranoside (2), kaempferol 3-O-β-D-glucopyranoside (3), kaempferol 3-O-β-D-galactopyranoside (4), 2,3-trans-dihydrokaempferol (5)로 동정되었다. 홍차 화이트 와인으로부터 동정된 5종의 flavonoid류는 발효균주를 달리하여 제조한 홍차 화이트 와인 모두에 존재하고 있었으며, 그 중 화합물 2과 3은 비교적 높은 함량을 나타냈다. 홍차 화이트 와인으로부터 동정된 5종 화합물의 함량을 합한 총 flavnoid 함량은 발효균주 간에 통계학적으로 의미있는 차이를 보이지 않았다. 그리고 본 연구를 통해 홍차 화이트 와인에는 catechin류, theaflavin류 외에 5종의 flavonoid류들도 함유되어 있음이 확인되었다. 본 연구 결과는 홍차 및 그 응용제품의 성분 연구에 기초자료로 활용되길 기대한다. Five flavonoids were purified and isolated from white wine prepared with the addition of black tea (BTWW) by octadecylsilane (ODS) open column chromatography and high performance liquid chromatography (HPLC). The compounds were identified as quercetin 3-O-β-D-galactopyranoside (1), quercetin 3-O-β-Dglucopyranoside (2), kaempferol 3-O-β-D-glucopyranoside (3), kaempferol 3-O-β-D-galactopyranoside (4), and 2,3- trans-dihydrokaempferol (5), based on mass spectrometry and nuclear magnetic resonance analysis. The BTWWs were prepared with green grape juice containing 2.5% (w/v) black tea using three Saccharomyces strains and the five flavonoids identified were qualified and quantified by ODS-HPLC analysis. All five flanovoids (1-5) were detected in the BTWWs with compounds 2 and 3 having the highest content among them. The contents of compounds 1 and 2 showed significant differences among the BTWWs prepared by three strains, but the other flavonoids (3-5) and their total flavonoid contents were similar. These results suggest that the 5 flavonoids in BTWWs would be increased by the addition of black tea.
조정용,김남수,김선재,마승진,문제학,박근형 한국차학회 2011 한국차학회지 Vol.17 No.4
Fermentation characteristics and antioxidative activity of white wine prepared with green tea (GTWW)were investigated. GTWW was prepared from green grape juice added green tea. The content of alcohol in GTWW was gradually increased during the fermentation. GTWW showed higher pH and lower total acidity than green tea-free white wine. During the manufacturing of GTWW, L value was not changed, a value decreased, and b value increased. The content of total and individual catechin was not changed in GTWW during manufacturing. Theaflavins were not detected from GTWW. In HPLC analysis of GTWW and its materials, various compounds contained in green tea were detected from GTWW. GTWW showed higher DPPH radical-scavenging activity and total phenolic content than green tea-free white wine and commercial wine. These results indicate that the antioxidant activity and total phenolic content of GTWW would be increased by addition of green tea.