• The Korean Journal of Physiology and Pharmacology
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• v.24 no.6
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• pp.453-462
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• 2020

Chronic joint pain due to loss of cartilage function, degradation of subchondral bone, and related conditions are common plights of an arthritis patient. Antioxidant compounds could solve the problems in arthritic condition. The objective of this study was to evaluate the anti-arthritic activity of D-carvone against complete Freund's adjuvant (CFA)-induced arthritis in rats. D-carvone was orally administered for 25 days at the doses of 30 and 60 mg/kg against CFA-induced arthritic rats. Changes in body weight, paw swelling, organ index, hematological parameters, oxidative stress markers, inflammatory cytokines, and histopathology were recorded. Oral treatment of D-carvone significantly improved the body weight, reduced the paw swelling, edema formation, and organ index in arthritic rats. The levels of white blood cells were reduced, red blood cells and hemoglobin levels were improved in D-carvone treated arthritic rats. Lipid peroxidation levels were lowered whereas enzymatic and non-enzymatic antioxidants were significantly elevated by D-carvone administration against arthritic rats. D-carvone significantly modulated inflammatory cytokine levels and improved the ankle joint pathology against CFA-induced arthritic inflammation. In conclusion, D-carvone proved significant anti-arthritic activity against CFA-induced arthritis in rats.

• Horticultural Science & Technology
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• v.29 no.4
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• pp.382-387
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• 2011

The chemical composition of essential oils obtained from aerial parts in spearmint, apple mint and chocolate mint, was investigated by gas chromatography/mass spectrometry analyses. (-)-Carvone (33.0%) was quantitatively major compound in spearmint, followed by R-(+)-limonene (11.7%) and ${\beta}$-phellandrene (9.7%); (-)-carvone (37.4%) and germacrene D (11.9%) in apple mint; and (-)-menthol (34.3%), p-menthone (18.4%) and menthofuran (9.8%) in chocolate mint. Hierarchical cluster analysis and principle components analysis showed the clear difference in chemical composition of the three mint oils.

• Weed & Turfgrass Science
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• v.4 no.4
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• pp.321-329
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• 2015

The present study aimed to evaluate the phytotoxic potential of essential oils. For this purpose, 18 essential oil samples extracted from Korean plants and 64 commercial essential oils were screened for their phytotoxic potential against the seedling growth of Brassica napus L. (rapeseed). Among the 82 samples, 11 commercial oils (cinnamon, citronella, clove, cumin seed, geranium, jasmine, lemongrass, palmarosa, pimento, rose otto and spearmint) strongly inhibited the seedling growth with $GR_{50}$ value < $150{\mu}g\;mL^{-1}$. Major components from these effective essential oils were identified by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). GC-MS analyses revealed that the effective samples mainly consist of benzyl benzoate, carvone, citral, citronellol, eugenol, geraniol, D-limonene and terpinene. Subsequently, bioactivity of these individual components was evaluated against the seedling growth of B. napus, Echinochloa crus-galli and Aeschynomene indica. The components from different chemical groups exhibited different potency in inhibiting the seedling growth with varied $GR_{50}$ values ranged from $29{\mu}g\;mL^{-1}$ to > $1000{\mu}g\;mL^{-1}$. In the greenhouse experiment, citral and geraniol completely suppressed the growth of all the tested 10 plants at $100kg\;ha^{-1}$. In conclusion, the individual essential oil components geraniol and citral could be used as natural herbicides for weed management.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.525-531
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• 2005

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.