Earticle

초록

영어

Sixteen antioxidative active compounds isolated from the EtOAc layer of MeOH extracts of kochujang, Koreanfermented red pepper paste, were structurally elucidated as fumaric acid, methyl succinate, succinic acid furan-2-yl estermethyl ester (gochujangate, a novel compound), 2-hydroxy-3-phenylpropanoic acid, 3,4-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 6,7-dihydroxy-2H-chromen-2-one (esculetin), caffeic acid, cis-p-coumaricacid, trans-p-coumaric acid, daidzin, genistin, apigenin 7-O-β-D-apiofuranosyl(1→2)-β-D-glucopyranoside, apigenin 7-O-β-D-glucopyranoside, and quercetin 3-O-α-L-rhamnopyranoside by mass spectrometry (MS) and nuclear magnetic resonance(NMR) experiments. These compounds were analyzed for the first time as antioxidants from kochujang.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Jin Ho Chung [ Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea ]
• Heung-Chule Shin [ Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea ]
• Jeong-Yong Cho [ Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea ]
• Seong-Koo Kang [ Department of Food Science and Technology, Sunchon National University, Suncheon, Jeonnam 540-742, Korea ]
• Hyoung Jae Lee [ Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea ]
• Soo-Cheol Shin [ Department of Food Science and Technology, Sunchon National University, Suncheon, Jeonnam 540-742, Korea ]
• Keun-Hyung Park [ Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea ]
• Jae-Hak Moon [ Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664