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조정용,김남수,김선재,마승진,문제학,박근형 한국차학회 2011 한국차학회지 Vol.17 No.4
The aim of this study is to investigate fermentation characteristic of wine prepared with green tea (GTW). Crude catechin extracts obtained from green tea did not inhibited growth of 10 strains including nine Saccharomyces stains and one Schizosaccharomyces stain from grape and wine. Wine was prepared by addition of different green tea concentration after fermentation of high fructose corn syrup solution for 2 day. GTW showed high alcohol content and pH and low total acidity by the increment of green tea amount. Hunter L and a values decreased but b value increased during fermentation. Of 10 strains, four Saccharomyces strains (GW02, GW03, GW06, and GW10) showed higher alcohol production ability than other strains. Therefore, these results indicate that green tea treatment does not affect wine fermentation and five Saccharomyces strains in GTW manufacturing displayed an excellent alcohol production ability.
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.
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,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.
A Phenyl Lipid Alkaloid and Flavone C-Diglucosides from Spergularia marina
조정용,Min-Su Kim,이유건,Hang Yeon Jeong,이형재,함경식,문제학 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.1
A phenyl lipid alkaloid and seven phenolic compounds were isolated from the aerial part of Spergularia marina, a halophyte that grows on salt marshes and tidal flat. These compounds were identified as 2,4-di-tert-butylphenol, N-hexacosanoylanthranilic acid, tryptophan, 4-hydroxybenzyol glucopyranoside, luteolin 6-C-β-D-glucopyranoside 8-C-β-D-(2-O-feruloyl)glucopyranoside, luteolin 6-C-β-D-(2-O-feruloyl)glucopyranoside 8-C-β-D-glucopyranoside, apigenin 6-C-β-D-glucopyranoside 8-C-β-D-(2-O-feruloyl)glucopyranoside, and apigenin 6-C-β-D-(2-O-feruloyl)glucopyranoside 8-C-β-Dglucopyranoside. The structures were determined by nuclear magnetic resonance and electrospray ionization-mass spectroscopy.
조정용,심현정,조여린,마승진,김선재,문제학,박근형 한국차학회 2014 한국차학회지 Vol.20 No.4
This study examined thefermentation characteristics and chemical composition of makgeolli prepared with the addition of black tea (BTM). The alcohol content in BTM increased gradually during fermentation. BTM showed a slightly higher pH and lower total acidity than black tea-free makgeolli. The total phenolic contents increased with increasing of black tea content. Catechins and flavonoids were detected on HPLC chromatograms of BTM and their contents increased with increasing of black tea content. On the other hand, only theaflavin was detected in small amounts in BTM, but the other theaflavins were not. These results suggest that black tea can be used in the alcoholic fermentation of makgeolli to enhance the total phenolic content of makgeolli.
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,정승재,이희라,박경희,황도영,박선영,이유건,문제학,함경식 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Ten compounds, including a new guaiane-type sesquiterpene lactone, were isolated from the aerial parts of Artemisia scoparia. The structure of the new compound was determined to be 5- hydroxyguaia-3(4),11(13),10(14)-trien-6α,12-olide, named scoparanolide. Six known sesquiterpene lactones [estafiatone, 3β,4α-dihydroxyguaia-11(13),10(14)-dien-6α,12-olide, estafiatin, preeupatundin, 3β-hydroxycostunolide, and ludovicin B] and three known coumarin derivatives (scopoletin, scoparone, and isofraxidin) were identified by nuclear magnetic resonance and electrospray ionization mass spectroscopy. Six known sesquiterpene lactones were found for the first time in this plant. The angiotensin I-converting enzyme inhibitory activities of coumarin derivatives and scopoletins were significantly higher compared to those of sesquiterpene lactones and quercetin.
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.