|
KMID : 0380620120440010014
|
|
Korean Journal of Food Science and Technology
2012 Volume.44 No. 1 p.14 ~ p.20
|
|
|
Isolation and Identification of Antioxidants from Makgeolli
|
|
Wang Seung-Jin
Lee Hyoung-Jae
Cho Jeong-Yong
Park Keun-Hyung
Moon Jae-Hak
|
|
|
Abstract
|
|
|
|
The present study was carried out to isolate and identify of antioxidants from makgeolli. Makgeolli (3 L) was filtered and the residue was extracted by MeOH. The combined filtrates and MeOH extracts were successively solventfractionated by n-hexane, EtOAc, and BuOH. In the antioxidative activity against DPPH and ABTS+ radicals of each fraction obtained after solvent-fractionation, EtOAc and BuOH layers showed higher activities than other fractions. Therefore, the two layers were respectively purified by column chromatography and HPLC. The isolated compounds were subjected to NMR and MS analyses and identified as 4-hydroxybenzaldehyde (1, 2.0 mg), 2-(4-hydroxyphenyl)ethanol (2, tyrosol, 15.3 mg), trans- and cis-ferulic acids (3 and 4, 1.2 mg), 1H-indole-3-ethanol (5, tryptophol, 3.4 mg), dimethyl succinate (6, 14.9 mg), succinic acid (7, 7.4 mg), and mono-methyl succinate (8, 7.8 mg). The presence of 1-5 in makgeolli have never before been reported.
|
|
|
KEYWORD
|
|
|
Makgeolli, antioxidant, 2-(4-hydroxyphenyl)ethanol (tyrosol), phenolic compound, organic ac
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|