• Journal of Convergence for Information Technology
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• v.12 no.2
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• pp.192-197
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• 2022

Although various studies have focused on the relationship between essential oils (EOs) and skin flora, there are only few comparative studies on the antibacterial properties of EOs and their efficacy against common microorganisms. In this study, we tested the antibacterial activity of 10 different EOs against Staphylococcus epidermidis(S. epidermidis) with oxacillin as control. Optical density was used to measure the activity of solutions containing the EOs and S. epidermidis at two different concentrations. Three EOs (palmarosa, lemongrass, and Mellissa True) had higher antibacterial activity than oxacillin, but their concentrations had negligible effect on antibacterial activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1407-1413
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• 2004

This study was performed to investigate the usage and management of flavorings inside or outside (Europe, Japan, JECFA and USA) for that establish a legislation about the flavoring management in Korea. Also, this study contributed to prevent confusion when manufacturers produce flavorings used in food industry. 6,434 among 8,386 flavorings authorized by Korea Food and Drug administration are compound flavorings, and 618 among 6,434 compound flavorings are synthetic flavorings. Many other substances except for flavorings are using as solvent in flavoring manufacture. Flavorings used in food industries of Korea are listed at least one among FEMA, JECFA, CoE and JFFMA except for isooctyl acetate and tricyclene. 493 items out of total 618 synthetic flavorings have completed safety evaluation by JECFA. 106 synthetic flavorings out of the rest listed FEMA as GRAS and 20 synthetic flavorings used in Japan. The replier answered that the most frequently used flavorings are strawberry, grape, orange, plum, lemon and vanilla flavor and that the usage of flavoring added to foodstuffs is less than 0.5%.

• Food Science and Preservation
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• v.25 no.1
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• pp.36-43
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• 2018

In this study, we investigated the inhibition effect of various herbs on the rancidity of soybean oil. The antioxidant activity of herb-infused oils was evaluated by examining their total phenolic contents and DPPH radical scavenging abilities. The total phenolic contents were found to increase with addition of herbs to the soybean oil. Rosemary-infused oil (RO) exhibited the highest total phenolic contents ($77.28{\mu}g\;GE/mL$), followed by the lemon-balm-infused oil (LO), green-tea-infused oil (GO), and soybean oil (SO) alone (36.82, 36.66, and $21.24{\mu}g\;GE/mL$, respectively). Similary, the DPPH radical scavenging activity of the herb infused oil also increased. Moreover, measurements on the total polar compound (TPC) contents, acid value, and p-anisidine value were carried out in order to confirm the changes in the rancidity of the oils during frying. The time for the TPC content to reach 25% was confirmed to be delayed from 62 h for SO to 68 h, 74 h, and 80 h for GO, RO, LO, respectively. Even though there were some differences between the p-anisidine and acid values, it was confirmed that the addition of herbs inhibited the rancidity of soybean oil. Therefore, the results in this study show that adding herbs to soybean oil could positively contribute to the inhibition of oxidation and rancidity.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.60-67
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• 2021

In this study we investigated pesticide residues on herbs and spices disrtibuted in the Incheon Metropolitan area. A total of 112 samples were purchased from off-line and on-line markets from January to October 2020. In accordance with the implementation of the Positive List System (PLS), the proper usage of pesticides is now being enforced. It is assumed that unregistered pesticides are being used on herbs and spices due to the low number of registered pesticides in the agricultural industry. Pesticide residue levels were not detected in 99 samples but 11 kinds of pesticides in 6 samples (13 times) exceeded the MRLs. The pesticides that were used in accordance with the PLS were Diazinon, Diethofencarb and Pyridalyl. However, unregistered pesticides were on the herbs and spices. Therefore, it is necessary to educate producers of herbs and spices on the appropriate use of pesticides. It is also necessary to establish MRLs on herbs and spices.

• Korean Chemical Engineering Research
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• v.54 no.1
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• pp.81-88
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• 2016

Limonene is orange flavored natural material that is mainly contained in mandarine and lemon peels. D-limonene was extracted from cold-storaged mandarine peel by using Soxhlet extractor at $120^{\circ}C$ for 2 hours with ethanol as solvent. Henry constants of d-limonene and impurity were calculated as $H_{Lim}=8.55$ and $H_{imp}=0.223$ from the result of HPLC analysis. 4-bed SMB of limonene simulation with $0.46{\times}25cm$ columns was conducted by using Aspen chromatography program. Then effective condition for purity was found by changing $m_2$ and $m_3$ values in triangle diagram. The highest purity was 98.59% at $m_2=2.57$, $m_3=9.55$. For this case, feed, desorbent, extract, and raffinate flow rates were 1 mL/min, 1.19 mL/min, 0.857 mL/min and 1.34 mL/min, respectively. Scale-up simulation was also conducted by increasing column diameter from 0.46 cm to 1.6 cm for getting the same efficiency. The increased flow rates were 12 mL/min, 14 mL/min, 10 mL/min, and 16 mL/min for feed, desorbent, extract, and raffinate. It was possible to scale-up with maintaining same limonene purity because linear isotherms of limonene and impurity were assumed.

• Journal of Pharmacopuncture
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• v.13 no.1
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• pp.53-61
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• 2010

Purpose : To investigate the effects of the lavender, lemon and eucalyptus oil mixture on the atopy dermatitis skin lesions induced on NC/Nga Mice by dinitrochlorobenzene (DNCB). Material and Method : For this purpose, we fabricated the oil mixture blending three essential oils (lavender, lemon, eucalyptus : ELL) with one carrier oil (jojoba) and apply it on the atopic dermatitis skin lesions of NC/Nga Mice. Atopic dermatitis in NC/Nga Mice was induced by DNCB treatment on the dorsal skin of mice for 8 weeks. The mixture of ratio of each essential oil drop was 1 (eucalyptus) : 2 (lemon) : 2 (lavender) and this mixture was blended with jojoba oil 50ml (0.025%). The ELL-ointment was supplied for 8 weeks. We evaluated the effects of ELL on cell viability of mouse lung fibroblast, clinical skin features and severity, the level of serum Immunoglobulin (Ig) E & Ig G1, Interleukin (IL)-4, IL-13 and Interferon (IFN)-$\gamma$. Results : ELL showed safety on the cell viability of mouse lung fibroblast compared with control group. The cell viability was measured by SRB method. The effects of ELL on clinical skin features and severity in DNCB-induced dermatitis model of NC/Nga mice was significant compared with control group. EEL also showed significant effects on clinical symptom score compared with control group. Serum IgE & IgG1 level and development of atopy dermatitis skin lesions were evaluated. Serum IgE & IgG1 production was significantly down-regulated in EEL group compared with control group. ELL also down-regulated the levels of IL-4 and IL-13, and up-regulated the level of IFN-$\gamma$ compared with control group significantly. Conclusion : ELL was effective on atopy dermatitis by modulating Th2 related factors.

• Research in Plant Disease
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• v.22 no.2
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• pp.122-126
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• 2016

In June 2015, an exhibited typical signs and symptoms of brown rot was observed on fruit of Apricot cvs. Modern and Alexander at an incidence of 5% of fruit in Jeonju, Korea. Early symptoms on fruit showed small, circular, light brown spots that eventually destroyed the entire fruit. Small sporodochia appeared on the fruit surface. Fruit susceptibility to brown rot increases during the 1 to 2 weeks period prior to harvest. The conidia were one-celled, hyaline, lemon-shaped, $14.6-18.0{\times}8.5-11{\mu}m$, and borne in branched monilioid chains. Based on the morphological characteristics and phylogenetic analysis of internal transcribed spacer (ITS), the fungus was identified as Monilinia fructicola. A BLAST search revealed that sequences of the fungus shared 100% identity to those of M. fructicola. Pathogenicity of a representative isolate was proved by artificial inoculation, fulfilling Koch's postulates. To our knowledge, this is the first confirmed report on the occurrence of M. fructicola on apricot in Korea.

• Research in Plant Disease
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• v.23 no.4
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• pp.322-333
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• 2017

In June and July 2015 and 2017, typical signs and symptoms of brown rot were observed on the fruit of Japanese apricot, peach, apricot, Japanese plum, and sweet cherry with incidence levels of 2-5% in Jeonju and Imsil, Korea. Early symptoms were small, circular, light brown spots that eventually destroyed entire fruit. Small sporodochia later appeared on the surface. Conidia isolated from each host were one-celled, hyaline, lemon-shaped and borne in branched monilioid chains. The optimal temperature range for hyphal growth of all the isolates was $20-25^{\circ}C$. The growth of hyphae was faster on potato dextrose agar and oatmeal agar than others. Multiple alignments using the ITS sequences from different host showed that they matched each other (100%). The ITS sequences showed 100% identity to those of M. fructicola. Based on the morphological characteristics and phylogenetic analysis via internal transcribed spacer (ITS), all the isolate was identified as M. fructicola. Pathogenicity of representative isolates was proved by artificial inoculation, fulfilling Koch's postulates. This is the first confirmed report on brown rot caused by M. fructicola on stone fruit in Korea.

• Journal of Astronomy and Space Sciences
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• v.21 no.4
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• pp.275-282
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• 2004

We completed the light curves of the contact binary CK Boo for 13 nights from June to July in 2004 using the 1-m reflector and BVR filters at Mt. Lemmon Optical Astronomy Observatory, and determined four new times of minimum light (three timings for primary eclipse, one for secondary). With contact mode of the 1998-version Wilson-Devinney binary model, we analyzed our BVR light curves and Rucinski & Lu (1999)'s radial-velocity ones. As a result, we found CK boo to be A-type over-contact binary ($f=84\%$) with the low mass ratio (q=0.11) and orbital inclination ($i=65^{\circ}$). Absolute dimensions of the system are determined from our new solution; $M_1=1.42Me{\odot},\;M_2=0.15M{\odot},\;R_1=1.47R{\odot},\;R_2=0.59M{\odot}$ and the distance to it is derived as about 129pc. Our distance is well consistent with that ($157{\pm}33pc$) from the Hipparcos trigonometric parallax within the limit of the error yielded by the latter.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.