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Kim J.Y.,Chonnam National University | Kim J.Y.,Jeollanamdo Institute of Health and Environment | Cho J.-Y.,Chonnam National University | Cho J.-Y.,Mokpo National University | And 7 more authors.
Food Chemistry | Year: 2011

Two novel antioxidant compounds, isoquercitrin 6″-O-methyloxalate (6) and methyl 4-caffeoyl-3-dihydrocaffeoyl quinate (salicornate, 7), were isolated from Salicornia herbacea L.. Six known compounds were also identified as 3,5-dicaffeoylquinic acid (1), quercetin 3-O-β-d-glucopyranoside (2), 3-caffeoyl-4-dihydrocaffeoylquinic acid (3), methyl 3,5-dicaffeoyl quinate (4), 3,4-dicaffeoylquinic acid (5), and isorhamnetin 3-O-β-d-glucopyranoside (8). Their chemical structures were determined by spectroscopic data from ESI-MS and NMR. The isolated dicaffeoylquinic acid derivatives (1, 3, 4, 5, and 7) showed similar activities for scavenging 1,1-diphenyl-2-picrylhydrazyl radicals and inhibiting formation of cholesteryl ester hydroperoxide during copper ion-induced rat blood plasma oxidation. The two flavonol glucosides (2 and 6), which have no substitutions in the B ring of their aglycones, also had similar activity. However, compound 8, which has the same structure as 2 except for the presence of a methoxyl group in the C-3' position of the B ring, showed predominantly lower antioxidant activity than the other isolated compounds. © 2010 Elsevier Ltd. Source


Kim J.Y.,Chonnam National University | Kim J.Y.,Jeollanamdo Institute of Health and Environment | Cho J.-Y.,Chonnam National University | Cho J.-Y.,Mokpo National University | And 5 more authors.
Food Science and Biotechnology | Year: 2014

Changes in phenylpropanoic acid [caffeic, dihydrocaffeic, ferulic, and dihydroferulic acids] and flavonol [quercetin, kaempferol, and isorhamnetin] contents at different growth stages of glasswort (Salicornia herbacea L.) were investigated. Phenylpropanoic acids and flavonols in glasswort were liberated by acid and alkaline hydrolyses, respectively, and their contents before and after hydrolysis were determined by simultaneous octadecylsilane-HPLC. Phenylpropanoic acids and flavonols mostly existed as bound forms in glasswort. Among four phenylpropanoic acids, ferulic acid showed the highest content (ether form, 62.1-105.7 mg/100 g dry wt.; ester form, 241.0-456.6 mg/100 g dry wt.). Kaempferol was the dominant etherified flavonol (108.1-247.6 mg/100 g dry wt.). The total contents of phenylpropanoic acids and flavonols were relatively higher at the mature stage (August and September) when compared to those at the early growth stage. These results provide useful information for phenylpropanoic acid and flavonol content in glassworts grown June to September. © 2014 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. Source


Kim J.Y.,Jeollanamdo Institute of Health and Environment | Kim J.Y.,Chonnam National University | Cho J.-Y.,Chonnam National University | Na H.-S.,Jeollanamdo Institute of Health and Environment | And 5 more authors.
Korean Journal of Food Science and Technology | Year: 2012

Analysis of the various constituents and determination of biological activities in the different parts (root, stem, and leaf) of Allium victorialis var. platyphyllum were carried out. Potassium and calcium were detected in higher contents (mg/100 g fresh wt.) than other minerals. The total phenolic content (mg tannic acid eq./100 g dry wt.) decreased in the order of leaves (792.7±16.6) > stems (160.3±6.8) > roots (101.5±2.7), and the total flavonoid content (mg quercetin eq./100 g dry wt.) was as follows: leaves (497.9±11.1), roots (35.7±0.4), stems (18.5±1.4). DPPH radical-scavenging activity and inhibition activity against the formation of cholesteryl ester hydroperoxide in rat blood plasma was higher in the leaves than in roots and stems. Extracts of A. victorialis separated by parts displayed antimicrobial activity against Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes, Vibrio vulnificus, Vibrio parahaemolyticus, of which the strongest activity was against C. perfringens . © The Korean Society of Food Science and Technology. Source

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