Phenolic compounds are naturally occurring secondary metabolites from various plants. These compounds play important roles in plant such as antioxident, antibacterial and anticancer effects. The purpose of this research was to analyze the phenolic compounds contents in Kenaf leaf and stem using High Performance Liquid Chromatograpy. Kenaf is widely distributed throughout the country and third largest fiber crop. Recently, interest in this crop is growing. But, there is little research on their functional material. The obtained results showed that phenolic compounds were significantly various among the examined cultivars of Kenaf. Especially, phenolic compounds contents of leaf were higher than those of stem. The highest concentration of phenolic compounds was in the E41 leaf(24358.99㎍/g) and the lowest concentration was in the Kenaf (in korea) stem(988.21㎍/g). The results of this experiment showed that its contents were different in leaf and stem. These results suggested that Kenaf can be used for functional plant.

Gangjeong is a Korea traditional sweet cookie. Since long ago, Koreans have made Gangjeong at home whenever they have a feast such as a wedding or an ancestral rite. Gangjeong is made of rice or brown rice, honey, and oil, and has many sizies and shapes. They soak the fried pieces of Gangjeong in malt syrup, and produce different colored cookies by covering them with flour made from sesame, beans, pine nuts, pine pollen or grains of boiled rice dyed various colors. Recently, types of Gangieong has varied as the well-being trends. This experiment was conducted to examine the concentration of phenolic compounds the 24 types of Gangjeong finished goods and raw material. The total average concentration of phenolic compounds was 2340.66㎍/g and the most and the least were detected in cinnamon powder(21143.10㎍/g) and rice(49.40㎍/g), respectively. Cinnamon, green-tea powder and others had the highest content of phenolic compounds in the raw materisls. And the finished gangjeong, rice plus curry products exhibited the highest content of total phenolic compounds(1221.60㎍/g). Among the individual phenolic compounds, benzoic acid showed the highest (379.24㎍/g) concentration and sallicylic acid was the lowest (0.34㎍/g) consitutent.

In this study, we examined the variation of 30 phenolic compounds in the mungbean (Vigna radiata (L.) Wilczek) germplasms. Recent studies showed that the potential health benefits from the antioxidnant activity of the phenolic compounds. The average concentration of phenolic compounds among the 70 mungbean germplasms was 2424.9 μg g-1. Among the mungbean germplasms, 25 kinds of mungbean germplasms were higher than others. Specially, 69 (IT 182280) (3836.63 ㎍ g-1) and 63 (IT 180525) (3491.51 ㎍ g-1) revealed highest levels of the total phenolic compounds. On the other hand, 27 (IT 154078) (1624 ㎍ g-1) was revealed lowest concentration of the total phenolic compounds. Among the individual phenolic compounds, rutin (avg. 1776.09 ㎍ g-1) showed highest concentrations, pyrogallol (144.31 ㎍ g-1), gentisic acid (119.19 ㎍ g-1) and chlorogenic acid (78.24 ㎍ g-1) were relatively higher than other phenolic compounds. The germplasm of 69 (IT 182280) had the highest rutin (3156.87 ㎍ g-1) concentraion. While, the biochanin A (avg. 2.02 ㎍ g-1) and formonetin (avg. 2.61 ㎍ g-1) had the lowest levels among the mungbean germplasms. This study indicateded that determination of the functional substances in mungbean germplasms and it is more valuable for the future crop cultivation and food industries.