Extraction and Identification of Volatile Isothiocyanates from Wasabi using Supercritical Carbon Dioxide |
Kim, Sung-Jin
(Faculty of Food Science and Biotechnology, Pukyong National University)
Lee, Min-Kyung (Faculty of Food Science and Biotechnology, Pukyong National University) Back, Sung-Sin (Faculty of Food Science and Biotechnology, Pukyong National University) Chun, Byung-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) |
1 | Seo, K. L., D. Y. Kim, and S. I. yang (1995), Studies on the antimicrobial effect of wasabi extracts, Korean J. nutrition. 28(11), 1073-1077 과학기술학회마을 |
2 | Jed. W., T. Fahey, A. Zalcmann, and P. Talala (2001), The chemical diversity and distribution of glucosinolates and isothiocyanates among plants, phytochemistry 56, 5-51 DOI ScienceOn |
3 | Lim, B. S. (1989), world wide situation on evaluation of safety for food additives, J. Korean Soc, Food Nutr, 19, 467-468 |
4 | Sekiyama, Y., Y. Mizukami, A. Takada, and S. Numata (1994), Vapor pressure and stability of allyl lsothiocyanate J. Food Hygienic Society of Japan 35(4), 365-372 DOI ScienceOn |
5 | Masayuki, T., R. Nomura, I. Kuima, and T. Kobayashi (1987), Preparation of defatted mustard by extraction with supercritical carbon dioxide, Agric. Biol, Chem. 51(2), 413-417 DOI |
6 | Kozlowska J. H., H. Nowak, and J. Nowak (1983), Characterization of myrosinase in polish varieties of rapeseed, J. Sci. Food Agric. 34, 1171 DOI |
7 | Sultana, T., G. P. Savage, D. L. McNeil, N. G. Poter, R. J. Martin, and B. Dae (2002), Effect of fertilization on the allyl isothiocyanate profile of the above ground tissues in Now Zealand grown wasabi, J. Sci. Food Agric. 82, 1477-1482 DOI ScienceOn |
8 | Bravi, M., F. Spinoglio, N. Verdone, M. Adami, A. Aliboni, A. Dandrea, A. Suntis, and D. Ferri (2006), Improving the extraction of a-tocopherol-enriched oil from grape seeds by supercritical , optimization of the extraction conditions, J. Food Engineering 78, 488-493 DOI ScienceOn |
9 | Lee, S. J. and B. S. Chun (2002), Extraction of volatile essential oil from citrus junos peel by snpercritical carbon dioxide, Korean J. Biotechnol, Bioeng. 17(2), 148-152 과학기술학회마을 |
10 | Yoo, B. S., H. T. Lee.S. R. Ko, D. C. Yang, and B. S. Yo (2000), Studies on the extraction of polyacerylene from Korean ginseng using Supercritical Carbon Dioxide, Kor. J. Biotechnol. Bioeng. 15(1), 80-83 |
11 | Lee, Y. Y. (2001), Technique using supercritical fluid (I), New & Infomation for Chemical Engineers 23(3), 298-301 |
12 | Kumagai, H., N. Kashima, T. Seki, H. Sakurai, K. Ishii, and T. Ariga (1994), Analysis of volatile components in essential oil of upland wasabi and their inhibitory effects on platelet aggregation, Department of Agricultural Chenustry 58(12), 2131-2135 |
13 | Reverchon, E. (1992), Fractional separation of scf extracts from marjoram leaves: mass transfer and optimization, J. Supercrit, Fluids 7, 256-261 |
14 | Lee, S. J. (2002), Extraction of volatile essential oil from Citrus junos peel by supercritical carbon dioxide, M. S. Thesis, Dept. of Food Science & Biotechnology, Pukyong National University, Busan |
15 | Park, U. Y., S. H. Kim, J. H. Kim, and Y. G. Kim (1995), Purification of antimicrobial substance for the extract from the root bark of morus alba, J. Food Hyg, Safely 10(4), 225-230 |
16 | Park, W. K., J. H. Yoon, and C. U. ami (1992), Effecd of ascorbic acid and citric acid on pungency and color of commercial horseradish power, J. Korean Soc. Food Nutr. 21(2), 171-174 |
17 | Kawakishi (1985), Glucosinolates their enzymatic degradation and reactivity and toxicity of degradation products, Nippon shokuhin kogyo Gakkaishi. 32(11), 836-846 DOI |
18 | Park, W. K., J. H. Hoon, and C. U. Choi (1992), Effects of ascorbic acid and citric acid on pungency and color of commercial horseradish power, J. Korean Soc. Food Nutr. 21(2), 171-174 과학기술학회마을 |
19 | Sultana, T., D. L. McNeil, N. G. Porter, and G. P. Savage (2003), Investigation of isothiocyanate yield from flowering and non-flowering tissues of wasabi grown in a flooded system, Journal of food composition and analysis 16(6), 637-646 DOI ScienceOn |
20 | Yang, J. Y., J. H. Han, H. R. Kang, M. K. Hwang, and J. W. Lee (2001), Antimicrobial effect of mustard, cinnamon, Japanese pepper and horseradish, J. Food Hyg. Safety 16(1), 37-40 |
21 | Byeon, H. S., S. J. Heo, S. J. Lim, and J. S. Seo (2002), Variation of growth and allylisothiocyanate contents of wasabia japonica matsum cultivar, Korean J. Medicinal Crop, Sci, 10(3). 181-184 |
22 | Lang, Q. and C. M. Wai (2001), Supercritical fluid extraction in herbal and natural product studiesa practical review, Talanta 53, 771-782 DOI ScienceOn |
23 | Kazuo, Ina. (1981), Volatile components of wasabi (Wasabia japonica) and horse radish (Cocholeria aroracia), Nippon Snokuhin Kagyo Gakkaishi 18(7), 365-370 |
24 | Fukee, Y., Y. Ohishi, K. Iwashita, H. Ono, and K. Shinohara (1994), Growth suppression of mkt-28 human stomach cancer cells by wasabi(eutrerna wasabi maxim), Nippon Shokuhin Kogyo Gokkaishi 23(7), 324-326 |