Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry. Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Lee, Jangho; Lee, Yunyeol; Ha, Jaeho; Yoo, Miyoung; Jang, Hae Won
• Is Part Of: International journal of food properties. Volume 21:Issue 1(2018)
• Page Start: 139
• Page End: 146
• Publication Date: 2018-01-01
• Subjects: Makgeolli -- Solvent extraction -- Gas chromatography-mass spectrometry -- Volatiles -- Bioactive compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2017.1414841
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Makgeolli is a traditional Korean rice wine reported to have anticancer, anti-inflammatory, and antioxidant effects. We developed an approach involving solvent extraction coupled with gas chromatography-mass spectrometry to determine four bioactive compounds, farnesol (FOH), squalene (SQ), and newly identified 4-vinyl guaiacol (4-VG) and 2, 4-di- tert -butylphenol (DTBP), in makgeolli . The method was validated with the linearity, limit of detection, limit of quantification, intra- and inter-day precision, and accuracy. The validated method was then applied to several makgeolli, beer, and wine samples. 4-VG and DTBP were identified in all beverages, but FOH and SQ were only identified in makgeolli.