• The Korean Journal of Zoology
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• v.8 no.2
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• pp.15-18
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• 1965

Fatty acid components of the Chestnut gall wasp (Dryocosmus kuriphilus YASUMATSU) were analyzed by the method of gas chromatogrphy at various developmental stages. 1. The fatty acids identified at each stage are as follows : Larva stage : acetic acid , benzoic acid and capric acid. Prepupa stage : acetic acid, benzoic acid and capric acid. Pupa stage : acetic acid, benzoic acid and capric acid. 2. Through the development of the wasp, there were large amount of acetic acid.

• Natural Product Sciences
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• v.16 no.4
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• pp.203-206
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• 2010

A pyridyl alkaloid, 3-pyridylcarbinol (1) and benzoic acid derivatives, 4-hydroxy benzoic acid (2), 4-hydroxyactophenone (3), vanilic acid (4), and benzoic acid (5) were isolated from the rhizomes of Anemarrhena asphodeloides on the basis of spectroscopic and physicochemical analyses including 1D- and 2D- NMR techniques as well as by comparison of their data with the published values. Compounds 1 - 5 were isolated for the first time from this plant source.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.379-384
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• 2019

This study was to investigate the sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea. A total of 150 food samples including 50 beverages, 50 snacks and 50 instant ramens were examined using the Korea Food Code method. Sorbic and benzoic acid were analyzed by the HPLC method, whereas sulfur dioxide was measured by Monnier-Williams method. Our results indicated that benzoic acid was detected in six beverages samples, and its concentration was in the range of 3.08-11.94 mg/kg. The contents of both sorbic and benzoic acid in 50 beverage samples did not exceed the residue allowance standards set by the Ministry of Food and Drug Safety (MFDS). Sulfur dioxide was detected in 12 beverages samples, but its content was lower than the detection limit specified in the method by the Korea Food Code. On the other hand, sorbic acid was not detected all samples. These results provide a basic data regarding sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.24-28
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• 1972

Synthetic food preservatives were analysed in foods collected in Seoul area on Aug. 10, 1971. Sorbic acid, benzoic acid, dehydroacetic acid and butyl p-hydroxybenzoate were determined by the simultaneous gas chromatography using FID at $200{\circ}C$ and a column of Chromosorb W coated with 5% $DGS{\sim}1%\;H_3PO_4$. The recovery rates of each preservative were from 76.7% to 96.3%. The calibration curves show linearity within a range from 0.3 to $2.5{\mu}g$ of standard preservatives. The results obtained were as follows: 1) Benzoic acid was used as well as butyl p-hydroxybenzoate in soy. 2) Sorbic acid was not found in soy. 3) From all breads and biscuits benzoic acid was found as trace. 4) Detected preservatives were below the range of permitted limit. 5) From 2 soy among 15 samples dehydroacetic acid was found.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.427-434
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• 2016

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.89-93
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• 2014

We aim to develop a simple method for simultaneous and quantitative determination of benzoic acid, caffeic acid and chlorogenic acid in seeds of Eriobotrya japonica. In addition, antibacterial effect of these three phenolic acids was examined. A basic method is performed on the high performance liquid chromatography system coupled to an UV-detector (230 nm) and reverse phase C-18 column ($4.6{\times}150mm$, $5{\mu}m$). Each phenolic acid was confirmed via liquid chromatography-mass spectrometry (MS)/MS system under the multiple-reaction monitoring with negative-ion electrospray ionization (ESI(-)) mode. It is demonstrated that the method was could be applied to samples for an analytical study of the phenolic acids. On the other hand, three phenolic acids in seeds of E. japonica exhibited antibacterial effect against several pathogenic bacteria. Of these, benzoic acid was found to have stronger antibacterial effect.

• KSBB Journal
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• v.17 no.1
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• pp.110-113
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• 2002

Studies were made to examine the various effects of jasmonic acid and benzoic acid on ginsenoside production in suspension cultures of Panax ginseng C. A. Meyer. Jasmonic acid increased the ginsenoside production when it was dosed at the concentration of 50 $\mu$M or higher. The cell growth, however, was reduced with jasmonic acid. When benzoic acid was dosed simultaneously with iasmonic acid, the ginsenoside production increased 9.6 folds. It was 2.2 times higher than the result of single dose of jasmonic acid.

• Journal of the Korean Applied Science and Technology
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• v.24 no.1
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• pp.79-85
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• 2007

The diffusion behavior of phenol, toluene and benzoic acid in aqueous SDS solution was examined. It showed a similar experimental results for phenol and toluene. The diffusion coefficients of the solutes were characterized by the presence of two distinct regions: below the cmc and above the cmc. For phenol and toluene, it remained approximately unchanged when the SDS concentration was below the cmc. Above the cmc there was an apparent decrease in the diffusion coefficients of the two solutes with increasing SDS concentration. However, for benzoic acid the diffusion behavior was different from that of phenol and toluene. The diffusion coefficient of benzoic acid decreased slightly with increasing SDS concentration, however the diffusion coefficient was almost constant above the cmc. For benzoic acid the diffusion behavior was dependent on the joint contribution of benzoic acid molecules as well as the benzoate ions.

• Research in Plant Disease
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• v.18 no.2
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• pp.109-116
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• 2012

A bacterial strain antagonistic to some fungal phytopathogens was isolated from the stem of a Persimmon tree in Yeongam, Korea. This bacterium was identified as Bacillus subtilis by 16S rRNA gene sequencing and designated as B. subtilis GDYA-1. In in vivo experiment, the fermentation broth exhibited antifungal activities against Magnaporthe oryzae on rice plants, Phytophthora infestans on tomato plants, and Puccinia recondita on wheat plants. We isolated one antifungal compound and its chemical structure was determined by mass and $^1H$-NMR spectral data. The antifungal substance was identified as benzoic acid. It inhibited mycelial growth of M. oryzae, Rhizoctonia solani, Sclerotinia sclerotiorum, and P. capsici with minimum inhibition concentration (MIC) values, ranging from 62.5 to 125 ${\mu}g/ml$. Moreover, the substance effectively suppressed Phytophthora blight of red pepper caused by P. capsici in a pot experiment. To the author's knowledge, this is the first report on the antifungal activity of benzoic acid against phytopathogenic fungi. Benzoic acid and B. subtilis GDYA-1 may contribute to environmental-friendly protect crops from phytopathogenic fungi.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.477-483
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• 2006

Ionic liquids in the form of organic salts are being widely used as new solvent media. In this paper three positional isomers, o-amino benzoic acid, m-amino benzoic acid, and p-amino benzoic acids were separated with four different ionic liquids as mobile phase additives using high performance liquid chromatography (HPLC). The following ionic liquids were used: 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIm][$BF_{4}$]), 1-ethyl-3-methylimidazolium tetrafluoroborate ([EMIm][$BF_{4}$]), 1-ethyl-3-methylimidazolium methylsulfate ([EMIm][MS]), and 1-octyl-3-methylimidazolium methylsulfate ([OMIm][MS]). The effects of the alkyl group length on the imidazolium ring and its counterion, and the concentrations of the ionic liquids on the retention factors and resolutions of amino benzoic acid isomers were tested. The results of the separations with ionic liquids as the eluents were better than those without ionic liquids. Excellent separations of the three isomers were achieved using 2.0-8.0 mM/L [OMIm][MS] and 1.0-8.0 mM/L [EMIm][MS] as the eluent modifiers.