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가지(Solanum melongena L.) 잎으로부터 페놀 화합물의 분리 및 동정
백동렬 ( Dong Ryeol Baek ),이민지 ( Min Jee Lee ),백남인 ( Nam In Baek ),서경화 ( Kyeong Hwa Seo ),이윤형 ( Youn Hyung Lee ) 한국응용생명화학회 2016 Journal of Applied Biological Chemistry (J. Appl. Vol.59 No.2
The leaves of eggplant (Solanum melongena L.) were extracted with 80 % aqueous MeOH, and the concentrated extract was partitioned with n-hexane, EtOAc, n-BuOH, and water fractions. From the n-BuOH fraction, five compounds were isolated through the repeated silica gel, octadecyl silica gel, and Sephadex LH-20 column chromatographies. On the basis of physic-chemical and spectroscopic data including mass spectrometry, infrared spectroscopy, and nuclear magnetic resonance, they were identified to be caffeic acid (1), chlorogenic acid (2), cryptochlorogenic acid (3), panasenoside (4), and (6R,7E,9R)-4,7-megastigmadien-3-one-9-β-D-glucopyranoside (5). Compounds 3 and 4 were isolated for the first time from the leaves of S. melongena L. in this study.
‘꽈리풋’, ‘길상’, ‘청양’ 고추의 수확 후 생리특성 및 기능성 성분 변화
박미희,양은영,백동렬,채수영,이정수,홍윤표 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.1
고추의 품종에 따른 선도 유지 기술 개발과 저장성이 높은 품종 육성을 위하여 서로 다른 과실 형태를 가진 ‘꽈리풋’, ‘길상’, ‘청양’ 고추의 수확 후 생리특성을 조사하고 기능성 성분과 저장성을 비교하였다. 그 결과 호흡량은 ‘길상’이 상온 유통기간과 저온저장 후 상온 유통 시 ‘꽈리풋’과 ‘청양’에 비해 낮게 나타났으며 저장기간 동안 중량감소율도 가장 낮았다. 경도는 ‘청양’이 가장 높게 나타났으며 저장 말기까지 유지되었다. 가용성 고형물 함량과 산도는 ‘청양’이 높았으며 과피색은 ‘길상’ 고추가 L* 값이 가장 낮고 저장기간이 지남에 따라 a* 값이 증가하였다. 외관 품질 지수로 판단할 때 청양이 길상과 ‘꽈리풋’에 비해 상온 저장 유통기간이 길게 나타났다. 저온 저장 후 상온유통 시 종자갈변율은 ‘길상’이 타 품종보다 낮게 나타났다. 풋고추의 저장기간 동안 기능성 성분의 변화를 조사한 결과, 캡사이신 함량은 ‘청양’이 가장 높게 나타났고, 저장기간이 지남에 따라 증가하였다. ABTS와 DPPH 소거능은 저장기간이 지남에 따라 증가하였는데 ‘청양’이 가장 높았다. 비타민 C함량도 ‘청양’이 가장 높게 나타났다. 또한 ‘청양’이 항산화 성분 보유력이 ‘길상’과 ‘꽈리풋’에 비해 높은 것으로 나타났다. 본 연구로부터 풋고추의 기능성 성분 보유력과 저장수명의 연관성이 제시되었다.
이재웅,이대영,백동렬,정낙훈,이동성,김윤철,김금숙,백남인,이윤형 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
The sprouts of red kohlrabi (Brassica oleraceavar. gongylodes) were extracted with methanol, and theconcentrated extracts were successively partitioned withethyl acetate, n-butyl alcohol (n-BuOH), and H2O. Fromthe n-BuOH fraction, four phenylpropanoids were isolatedthrough repeated silica gel and ODS column chromatographies. On the basis of physico-chemical and spectroscopicdata including NMR, MS, and IR, the isolatedcompounds were identified as 3-(3,4,5-trimethoxyphenyl)-2E-propenoic acid methyl ester (1), (E)-sinapic acid methylester (2), (E)-sinapoyl glucoside (3), and lawsoniaside B(4). Moreover, the compounds dose-dependently inhibitedNO production in RAW 264.7 cells with IC50 values of41.22 (1), 38.32 (3), and 22.65 (4) μM, respectively. Withfurther studies, these compounds may be potentially usefulin developing new anti-inflammatory agents.
The effect of storage temperature on antioxidant capacity and storability of paprika
박미희,엄향란,박부희,백동렬,Siva Kumar Malka 한국식품저장유통학회 2024 한국식품저장유통학회지 Vol.31 No.1
Storage temperature profoundly influences the storability of paprika (Capsicum annuum L.). However, the impact of storage temperature on storability and its association with the antioxidant activity of paprika are poorly understood. In this study, we evaluated the storage attributes, activity, and gene expression levels of antioxidant enzymes in paprika stored at 4, 10, and 20℃ for 14 d and then at 20℃ for an additional 5 d (14+5 d; retail conditions). Storage at 10℃ effectively mitigated pitting, stalk browning, shriveling, and decay while significantly enhancing the marketability of paprika. The fruits stored at 4℃ were prone to pitting, whereas those stored at 20℃ were sensitive to stalk browning and decay. Moreover, paprika stored at 10℃ exhibited higher 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity and total phenolic content than those stored at 4 and 20℃, indicating improved antioxidant activity. Additionally, storage at 10℃ upregulated the expression levels of the antioxidant genes, catalase and peroxidase, suggesting the mechanism underlying the quality enhancement of paprika. Our findings suggest that paprika storage at 10℃ alleviates chilling injuries, preserves the quality and marketability, and enhances the antioxidant potential of paprika. These findings provide insights into how temperature influences the quality and minimizes post-harvest losses during the storage and distribution of paprika.
강경규 ( Kyoung Kyu Kang ),최송이 ( Song Yi Choi ),김진숙 ( Jin Sook Kim ),김기창 ( Gi Chang Kim ),김경미 ( Kyung Mi Kim ),백동렬 ( Dong Ryeol Baek ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.4
This study investigated the physicochemical characteristics and antioxidant activities of buckwheat soksungjang and commercial doenjang. We analyzed moisture, total sugar, color, salinity, amino type nitrogen, amino acids, and antioxidant activities. Buckwheat soksungjang had lower salinity content (7.44±0.10%) than commercial doenjang (8.82-9.81%). The quercetin content of buckwheat soksungjang was 0.78±0.01 ㎎% while commer-cial doenjang`s was 0.29-1.16 ㎎%. The DPPH and content of the total polyphenol of buckwheat soksungjang (DPPH radical scavenging activity 62.21±0.45% and total polyphenol content 447.51±14.61 ㎎%) and com-mercial doenjang (DPPH radical scavenging activities: 44.07-68.50%; total polyphenol contents: 328.26-407.51 ㎎%) were both significant.