Browse > Article
http://dx.doi.org/10.7318/KJFC.2006.21.4.433

Compositional Changes in Essential Oil of Zanthoxylum piperitum A.P. DC. During Storage  

Chung, Mi-Sook (Department of Foods and Nutrition, College of Liberal Arts, Duksung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.21, no.4, 2006 , pp. 433-438 More about this Journal
Abstract
Compositional changes In essential oil of Zanthoxylum piperitum A.P. DC. were investigated under six different storage conditions for 3 months. Essential oil from Zanthoxylum piperitum was collected by steam distillation method and analyzed by gas chromatography-mass selective detector (GC-MSD). Forty-one volatile compounds, consisting of 12 hydrocarbons, 11 alcohols, 8 aldehydes, 3 oxides, 3 esters, 3 ketones and 1 acid were identified from the fresh essential oil of Zanthoxylum piperitum. In essential oils, compositional changes occurred in particularly monoterpene hydrocarbons. Total levels of ketones, esters, oxides and alcohols increased during storage. Moreover, aerobic condition caused decrease in a few constituents duringstorage even at low temperature.
Keywords
Zanthoxylum piperitum A.P. DC.; essential oil; compositional change;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Holley RA, Patel D. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smokeantimicrobials. Food Microbiology, 22: 273-292   DOI   ScienceOn
2 Lee CB. 1985. Korean Dictionary of Plant. Hyangmunsa, Seoul, Korea. p 502
3 Sylvestre M, Pichette A, Longtin A, Nagau F, Legault J. 2005. Essential oil analysis and anticancer activity of leaf essential oil of Croton flavens L. from Guadeloupe. J. of Ethnopharmacology, 103: 99-102
4 Chung MS. 2005. Volatile compounds of Zanthoxylum piperitum A.P. DC. Food Sci. Biotechnol., 14(4): 529-532
5 Njoroge SM, Ukeda H, Sawamura M. 1996. Changes in the volatile composition of yuzu(Citrus junos Tanaka) cold-pressed oil during storage. J. Agric. Food Chem., 44(2): 550-556   DOI   ScienceOn
6 Dieckmann RH, Palamand SR. 1974. Autoxidation of some constituents of hops. The monoterpene hydrocarbon, myrcene. J. Agric. Food Chem., 22: 498-503   DOI
7 Sawamura M, Son US, Choi HS, Kim MSL, Phi NTL, Fears M, Kumagai C. 2004. Compositional changes in commercial lemon essential oil for aromatherapy. Int. J. Aromather., 14: 27-36   DOI   ScienceOn
8 Silva KA, Robles-Dutenhefner PA, Sousa EMB, Kozhevnikova EF, Gusevskaya EV. 2004. Cyclization of (+)-citronellal to (-)-isopulegol catalyzed by $H_3PW_{12}O_{40}/SiO_2$. Catal. Commun., 5: 425-429   DOI   ScienceOn
9 Draughon FA. 2004. Use of botanicals as biopreservatives in foods. Food Tech., 58: 20-28
10 Lanciotti R, Gianotti A, Patrignani F, Belletti N, Guerzoni ME, Gardini F. 2004. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends in Food Science & Technology, 15: 201-208   DOI   ScienceOn
11 Lee JS. 2005. Inhibition of pathogenic bacteria by acidic polysaccharide and essential oil from Camellia sinensis. Masters degree thesis. Duksung Women's University. pp37-39
12 Cho MG, Kim H, Chae YA. 2003. Analysis of volatile compounds in leaves and fruits of Zanthoxylum schinifolium Siebold et Zucc. & Zanthoxylum piperitumDC. by headspace SPME. Korean J. Med. Crop Sci., 11(1): 40-45
13 Cho EJ, Yokozawa T, Rhyu DY, Kim SC, Shibahara N, Park JC. 2003. Study on the inhibitory effects of Korean medicinal plants and their main compounds on the 1,1-diphenyl-2-picrylhydrazyl radical. Phytomedicine 10: 544-551   DOI   ScienceOn
14 Kim TH, Kim TH, Shin JH, Yu EJ, Kim YS, Lee HJ. 2002. Characteristics of aroma-active compounds in the pectinelicited suspension culture of Zanthoxylum piperitum(prickly ash). Biotechnol. Lett., 24: 551-556   DOI   ScienceOn
15 Ko YS, Han HJ. 1996. Chemical constituents Korean chopi (Zanthoxylum piperitum) and sancho (Zanthoxylum schinifolium). Korean J. Food Technol., 28(1): 19-27
16 Kondjoyan N, Berdague JL. 1996. A Compilation of relative retention for the analysis of aromatic compounds. Laboratoire flaveur, de recherches sur la Viande.Clermont-Ferrand, France
17 Tomaino A, Cimino F, Zimbalatti V, Venuti V, Sulfaro V, De Pasquale A, Saija A. 2005. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food chemistry, 89: 549-554   DOI   ScienceOn
18 Wijaya CH, Hadiprodjo IT, Apriyantono A. 2002. Identification of volatile compounds and key aroma compounds of andaliman fruit(Zanthoxylum acanthopodium DC). Food Sci. Biotechnol., 11: 680-683
19 Usai M, Arras G, Fronteddu F. 1992. Effects of cold storage on essential oils of peel of Thompson navel orange. J. Agric. Food Chem., 40: 271-275   DOI
20 Belitz HD, Grosch W. 1999. Food Chemistry. Springer-Verlag Berlin Heidelberg, Germany. pp 322-323
21 Lee MS, Chung MS. 2003. Analysis of volatile compounds in Perilla frutescens var. acuta by solid phase microextraction. Korean J. Food Culture, 18(1): 69-74
22 van den Dool H, Kratz PD. 1963. A generalisation of the retention system including linear temperature programmed gas-liquidchromatography.J. Chromatogr., 11: 463-471   DOI   ScienceOn