ABSTRACT
To study the chemical constituents from the the deep-sea fungus Alternaria sp. F49. Seven compounds were isolated from the EtOAc extract by using silica gel, Sephadex LH-20, ODS and HPLC methods. Based on the spectroscopic analysis, their structures were identified as (8R)-5-O-methyl-orcinotriol (1), orcinotriol (2), α-acetylorcinol (3), 3'-hydroxyalternariol 5-O-methyl ether (4), altenusiol (5), altenusin (6), and 5'-methoxy-6-methyl-biphenyl-3,4,3'-triol (7). (8R)-5-O-Methyl-orcinotriol (1) is a new phenolic compound which has never been reported in the literature. Compounds 4-7 showed strong DPPH free radical scavenging activity; whereas compounds 1-7 showed strong ABTS free radical scavenging activity.
ABSTRACT
This study examined the quality characteristics of brown rice Sulgidduk containing acorn powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of brown rice Sulgidduk increased with increasing amount of acorn powder. The DPPH free radical scavenging activities (16.15%~28.06%) and ABTS free radical scavenging activities (22.98%~42.81%) of the brown rice Sulgidduk increased with increasing acorn powder content. The L value of the Hunter's color value decreased with increasing amount of acorn powder. The hardness and chewiness of brown rice Sulgidduk increased with increasing amount of acorn powder. The brown rice Sulgidduk containing 10% acorn powder showed the highest score with regard to the sensory characteristics. These results suggest that the most desirable amount of acorn powder is 10% and the addition of acorn powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.