• The Korea Journal of Herbology
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• v.21 no.3
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• pp.83-89
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• 2006

Objectives : To compare limonene, menthone and pulegone content from different part of Schizonepeta tenuifolia Briquet. Methods : The quantitative content of essential oil was determined according to the method of Chinese Pharmacopoeia. GC analysis of essential oil was carried out using a flame ionization detector. The results obtained were confirmed by GC/MS. Results : The content of essential was high on the leaf part. The content of menthone was higher than other ingredients. When compare the content observed by harvesting time, the highest pick was shown on middle of August. Conclusion : This research can be used to modify or feedbackthe article in the Korean Pharmacopoeia.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.358-363
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• 1993

The metabolic capability of the cultured cells of peppermint was tested with whole intact cells by feeding appropriate exogenous substrates to the suspension cultures. Conversion of (-)-limonene into any other monoterpenes was not observed with the suspension cultures. (+)-Pulegone was converted into (+)-isomenthone and (-)-menthone, and (-)-menthone into (-)-menthol. The experiments confirmed that the suspension retained most of the menthol biosynthesis pathway in the cell except for a few loci. (-)-Isopiperitenone was transformed into (+)-pulegone, piperitenone, (-)-7-hydroxyisopiperitenone and two unidentified products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.55-59
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• 1993

Essential oil components and contents were investigated at different growth stages and organs of Schizonepeta tenuifolia Briquet. The content of essential oil different by growth stages and organs and the amount of essential oil at leaf was higher than any other organ. The content of essential oil at leaf and spica were increased by long growth period. The d-menthone and l-pulegone were maj or components of essential oil and contain 51-76% of total essential oil at leaf and spica. In the early stage leaf. l-pulegone was major component of essential oil but d-menthone was major components in the late stage leaf.

• Natural Product Sciences
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• v.16 no.3
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• pp.180-184
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• 2010

The simple and accurate method was established for the simultaneous determination of (-)-menthone and (-)-menthol in Menthae herba obtained from Korea and China. A quantitative analysis was performed with a gas chromatography-flame ionization detector and reference compounds were separated on a capillary HP-Innowax column (30 m $\times$ 0.23 mm, 0.50 ${\mu}m$, Agilent, MA, USA). The correlation coefficients of the compounds showed good linearity ($r^2$ > 0.9997) over the linear range. The precision, repeatability and stability showed less than 1.7% of relative standard deviation (RSD) values for two compounds. Recovery rates were within the range of 95.72 - 103.76%. The method was applied successfully to analyze 15 samples of Menthae herba and achieved sufficient and specific separation of reference compounds. The principal component analysis (PCA) exhibited the classification of 15 samples according to their locations of origin.

• Archives of Pharmacal Research
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• v.8 no.4
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• pp.273-275
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• 1985

Carvomethone, (+) pulegone, (-)isopulegol and (-) menthone, which are natural and widely distributed in the plantkingdom, were examined for their Lens Aldose Reductase inhibitory effects. All monoterpenes tested showed that the mild inhibitory effects. Inhibition percents of four monoterpenes were in the range of 23-42% at $10^{-3}M$ and 5-21% at $10^{-4}M$.

• The Korean Journal of Ecology
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• v.25 no.5
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• pp.353-358
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• 2002

We examined the effect of 12 main monoterpenes in Pinus plants on growth inhibition of Escherichia coli and Aspergillus nidulans. We tested four concentrations of each compound by comparing the clear zone with controls. (R)-(-)carvone, (S)(+)carvone, (1R)(-)fenchone, (-)menthone, α-pinene, (1S) (-)verbenone and (+)β - pinene had a inhibition effect on E. coli. (R)-(-)carvone, (S)(+)carvone, (+) β-pinene, geranyl-acetate, α-pinene, and (1S)(-)verbenone had inhibitory effects on the growth of A. nidulans. Geranyl-acetate inhibit growth of A. nidulans, however not to E. coli. And (1R)(-)fenchone and (-)menthone inhibit growth of E. coli, but not to A. nidulans. Myrcene, sabinene, bornyl acetate, and limonene had no inhibitory effects on E. coli and A. nidulans, eventhough at the highest concentration. All these results suggested that some selected monoterpenes had antifungal activities depend on the species of microorganism.

• Journal of Life Science
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• v.19 no.9
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• pp.1333-1336
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• 2009

The purpose of this study was to characterize the aromas of rose tea and rosehip tea. Aroma compounds were extracted by simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. Thirty-eight compounds, including phenylethyl alcohol, citronellol, menthol, menthone, linalool and geraniol, were isolated and identified in rose tea. Thirty-six compounds, including menthol, $\alpha$-anethole, $\alpha$-terpinolene, menthone, linalool and 6-methyl-5-heptene-2-one, were isolated and identified in rosehip tea. Large amounts of phenyl ethyl alcohol and citronellol were found in rose tea, while large amounts of menthol and $\alpha$-anethole were found in rosehip tea.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.512-519
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• 1994

To investigate the effects of cultivation on the aroma characteristics of essential oil of peppermint (Mentha piperita L.), experimental peppermints were cultivated with different treatments of field mulching, soil fertilization, and harvesting time. Aroma characteristics of the different mint oils were analyzed by gas chromatography (GC) and GC/mass spectrometry (MS)/infrared spectroscopy (IR). Growth of peppermint with vinyl muching was faster in the early stage of cultivation, but became almost same in the harvest date. The higher amounts of rainfall and sunshine hour resulted in the better growth of stem and leaf of the peppermint. Contents of menthone in the essential oils from the peppermint cultivated in 1990 increased as harvest date delayed from late June 25 to late July 26 the same period. In 1991 menthone decreased from June 25 to August 5, but l-menthol increased from June 25 to august 5. The results indicated that the sunshing hour affected biosynthesis of the components. Contents of menthofuran increased significantly from early June to late July. The optimum cutting date resulting best oil production was late July 7 in 1991.

• The Korean Journal of Pesticide Science
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• v.14 no.4
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• pp.433-439
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• 2010

This study was performed to investigate repellent effect of plant essential oils against Bemisia tabaci adult. Among the 20 tested oils, wild mint oil repelled B. tabaci adult significantly (>90%) at a dose of $5{\mu}{\ell}$, but the other oils did not. In dose responses (2, 1, 0.5, $0.1{\mu}{\ell}$) to B. tabaci adult, wild mint oil showed repellent response (77.8~65.7%) significantly with dose-dependent manner. Wild mint oil analyzed by GC/MS revealed that the major components of wild mint oil were menthol (56.5%), menthone (29.0%) and menthyl acetate (14.5%), and the active components responsible for the effective repellency proved to be menthol (77.8%) and menthone (75.8%) when treated the proportion found in original oil. However, menthyl acetate did not show significant repellency. Combined constituents of wild mint oil were showed synergistic effect.

• Journal of Life Science
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• v.22 no.2
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• pp.156-160
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• 2012

The essential oil obtained by steam distillation of the herbs of Jeju Agastache rugosa has shown significant DPPH radical scavenging activity. For the elucidation of its volatile components, the essential oil was analyzed by GC-MS. Each component was identified by GC or mass spectral analysis. The compounds identified were as follows: pulegone, L-menthone, DL-limonene, isopulegone, beta-caryophyllene, beta-myrcene, and estragole. Several abundant components with phenylpropanoid-type structures may have contributed to the activity. The results suggest that the essential oil may be suitable for development as a food preservative and alternative antioxidant.