• KSBB Journal
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• v.28 no.5
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• pp.287-294
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• 2013

Stained and discolored hair will be damaged by the shampooing, daily UV disposal, and the use of hair dryer. Thus many studies about the effect of various natural substances on the re-secure the skin and scalp are recently reported. This study was carried out to investigate the effect of green tea (Camelloia sinensis) seed oil on colored (dyed) and decolored (bleached) hair. The beneficial effects of green tea seed oil are already well known, but little research has been done about the hair treatment and fade-resistant effect. Dyed and bleached hair was pretreated with green tea seed oil to determine the tensile strength and elongation of the hair, to analyze the hair surface using SEM, and to compare the color fade using spectrocolormeter. The results showed that the tensile strength increased with green tea seed oil pretreatment samples for virgin, dyed, and bleached hairs. Elongation showed the reverse results showing the presence of hair treatment effect. The results of the surface pre-treatment in all groups analyzed by SEM, the hair cuticle became sharper, so coating effect were identified with all samples. The value of the $L^*$, $a^*$, $b^*$ decreased with washed hairs damaged by UV irradiation and the values were decreased also in dyed and bleached hair. In summary, green tea seed oil prevent reinjury to the heat and UV rays for colored and decolored hairs. Cosmetic practice effects of the oil were identified in the field to be appropriate to the customer's skin and scalp that natural cosmetic oils would like to offer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.284-290
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• 2007

Effects of green tea seed oil intake on the serum cholesterol, the thiobarbituric reactive substances (TBARS) formation of liver and inflammatory markers of plasma and macrophage in cholesterol fed mice were investigated, comparing to the intakes of corn oil and olive oil. C57BL/6 mice were divided into three groups and fed the experimental diets: supplemented corn oil, green tea seed oil and olive oil to cholesterol diet, respectively, at the level of 10% for 9 weeks. The increased levels of serum cholesterol of green tea seed oil group were significantly (p<0.05) lower than that of corn oil group until 6 weeks. The TBARS formation in liver of green tea seed oil and olive oil groups were significantly (p<0.05) reduced than those of corn oil group. The contents of inflammatory markers ($LTB4,\;TNF-{\alpha},\;PGE2,\;NO$) in plasma and macrophage did not show significant differences among the experimental groups. These results showed that green tea seed oil could exert the activity of decreasing serum cholesterol and the antioxidative activity in cholesterol fed mice liver. Therefore, we suggest that green tea seed oil might be developed as a high quality edible oil.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.272-275
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• 1992

Relative content(% weight) of proteins, carbohydrates, lipids, and crude ashs in seed of korean green tea plant(Camellia simecis L.) are not different from those in seed of sunflower and safflower. However, the Camellia seed contains much higher crude saponin content(12.2%) than that of sesame(0.29%) or peanut(0.63%). It also contains 82% unsaturated fatty acids including oleic acid and contains tocopherol $(22\;{\mu}g/g,\;{\alpha}-form\;only)$ that is significantly less than of other oil-seed.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.788-794
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• 2010

Camellia sinensis L. (green tea) seed oils were prepared by roasting at $213^{\circ}C$ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at $180^{\circ}C$, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p<0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p<0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was $3.47{\pm}0.119$ and yellowness (b) of H was $60.10{\pm}2.483$, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p<0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1351-1357
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• 2016

Green tea (Camellia sinensis) seed extract (GTSE) was prepared under various pretreatment conditions and used to investigate its extraction yield and anti-yeast activity. Anti-yeast activity of GTSE from seeds with or without the coats was the same, whereas the extraction yield was slightly higher in extract from seeds without the coat. Anti-yeast activity of GTSE from seeds with different water contents or particle sizes was the same, whereas the extraction yield was highest in extract from seeds with 7.3% moisture or a smaller particle size. Anti-yeast activity of defatted green tea seed extract (DGTSE) was the same as that of GTSE. Extraction yield was higher in DGTSE from defatted seeds by the oil press machine compared to hexane extraction. Defatted green tea seed (DGTS), a by-product from the oil extraction process, is a good natural source of anti-yeast preservative. The extraction yield and anti-yeast activity of DGTSE were investigated using various extraction solvents, temperatures, and times. The results show that water was an economic extraction solvent, and anti-yeast activity of DGTSE was unstable at $90^{\circ}C$. These results suggest that water, extraction temperature of $50^{\circ}C$, and extraction time of 4 h were the most efficient for extraction of anti-yeast compounds from DGTS.

• Korean Journal of Pharmacognosy
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• v.33 no.4 s.131
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• pp.364-371
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• 2002

Yew (Taxus cuspidata Sibe) selected cultivation as drug, food and decorative plant in Gyong-gi province in Korea. To extract the water soluble active ingredients, as a extracting method, there was extracted with 20g of dried seeds with each 20g of butylene glycol(BG) and propylene glycol(PG), and 40 mL of water mixing 72 hours at $40{\pm}5^{\circ}C$, and then they were filtrated by 400 mesh. Appearance of extract of seeds was pale brown, $pH=4.5{\pm}0.5$, $gravity=1.013{\pm}0.05$, a reflective $index=1.373{\pm}0.05$, and yield=75%. Also, to extract the high purity oil from seeds, it minutely pulverized the dried seeds and added the hexane, mixing 2 hours at $20{\pm}57^{\circ}C$. And then, this filtrated it with 400-mesh. It got the purified oil through evaporating them at $55^{\circ}C$ during under vacuum. As the results, appearance was slightly brown, gravity=0.922 acid value=0.12, saponification value=192, and it should be obtained the $40{\pm}5%$ of yield. As the efficacy evalution of cosmetic field, the antioxidative activities by NBT method were stronger 86.0% from extract of talus seeds than 52.0% from green tea extract and 35.0% from skullcap extract as well as the antioxidative activities by DPPH method were stronger 93.7% from extract of seed than 60.3% from extract of green tea and 27.1% from extract of skullcap. These are more effective than other plant extracts. The collagen synthesis rate on the activating fibroblast for Taxus cuspidata Sibe extract showed 35.43%. As the activity of the skin elasticity, PPE(porcine pancreatic elastase)-inhibitory activities of talus extract was 50.8%. Anti-inflammatory activity was more effective to be taken 41.1% of taxus seed oil than 24.2% of steady glycyrrhetinate (SG) as a control.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.525-533
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• 2015

The effect of the hot water extract of defatted green tea seed cake (GTSE) on lipid metabolism and the underlying mechanisms of lipolysis in mature 3T3-L1 adipocytes were investigated. In this study, we found that the naringenin content of GTSE was 5.5 mg/g; however, catechins were not detected. The intracellular lipid droplets were stained with Oil Red O dye and quantified. Compared to the control, lipid accumulation was significantly decreased by 52%, and intracellular triglyceride (TG) level was reduced by 33% after treatment with GTSE at a concentration of $40{\mu}g/mL$. To determine the mechanism of reduction in TG content, we determined the level of fatty acid synthase (FAS), phosphorylation of adenosine monophosphate-activated protein kinase (AMPK), and acetyl-coenzyme A carboxylase (ACC) in the cell model. Incubation of the 3T3-L1 adipocytes with GTSE stimulated AMPK and ACC phosphorylation in a dose-dependent manner, and decreased the expression of FAS.

• Journal of Physiology & Pathology in Korean Medicine
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• v.30 no.2
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• pp.88-94
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• 2016

The study was carried out to examine the anti-obesity effects of 40% ethanol extract from green tea seed (GS) and quantitative determination of caffeine as its major compound. The specificity was satisfied with retention time and UV spectrum by analysis of caffeine using HPLC and comparison with standard compound. It showed a high linearity in the calibration curve with a coefficient of correlation (R²) of 0.9974. The amount of caffeine in GS was about 4.649 mg/g (0.465%) in the three times analysis, and relative standard deviation (RSD) was less than 0.452% by the validated method. The anti-obesity effects of GS were evaluated by using Oil Red O staining in 3T3-L1 adipocytes and body weight, visceral fat and lipid profiles in high fat diet (HFD)-induced C57BL/6 obese mice. Our results indicated that treatment with GS dose-dependently decreased lipid accumulation contents (p<0.001). Moreover, after oral administration for 30 days feeding with HFD-induced obses mice, GS (100 and 300 mg/kg/day) produced a significant decrease in serum total cholesterol (TC), glutamic oxaloacetic transaminase (GOT), glutamic pyruvic transaminase (GPT) and visceral fat. Thus, the result of this study indicate that the GS may be a useful resource for the management of obesity.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.202-206
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• 2006

The oxidation stability of fish oil containing omega-3 polyunsaturated fatty acids (PUFAs), which is very susceptible to oxidative deterioration, needs to be improved before it can be successfully applied to functional foods. The antioxidant activities of 17 species of materials in anchovy oil (AO) were compared and a potent antioxidant was determined to improve the shelf-life of refined AO. Antioxidant activities of the 0.05% (w/w) materials in AO were compared against control during storage at $30^{\circ}C$ for 10 days. While no antioxidant effect was shown in alpha tocopherol against control, 3 species of grapefruit seed extracts (GSEs), astaxanthin (AX), soybean lecithin, and green tea extract showed good antioxidant activities. Especially, GSE B, GSE C, and AX showed significantly high peroxide inhibitory activities (PIAs) of $16.2{\pm}2.1$, $20.{\pm}3.5$, and $17.7{\pm}3.5%$, respectively, after the 4th day (p<0.01). Radical scavenging activities (RSAs) of GSE B, GSE C, and AX were $85.1{\pm}0.8$, $95.3{\pm}0.3$, and $85.9{\pm}0.8%$, respectively. Correlation between PIAs and RSAs was high ($R^2=0.926$) in GSE B, GSE C, and AX. Therefore, we concluded that one of the main antioxidative mechanisms of GSEs and AX must operate through an RSA pathway. The $RC_{50}$ (concentration required for 50% reduction of 1,1-diphenyl-2-picryl-hydrazyl, DPPH) of GSE C was $258\;{\mu}g/mL$.

• Applied Chemistry for Engineering
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• v.21 no.2
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• pp.148-153
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• 2010

This study was carried out to investigate the effect of extraction methods on the physicochemical characteristics using seed oil of wild green tea (Camellia sinensis). When the solvent extraction method after grinding and steam treatment (SGS) was used for oil extraction, the yield was highest. The specific gravity was a range of $0.91{\sim}0.94g/cm^{3}$ irrespective of extraction methods of oil. However, the light in the solvent extraction method after grinding (SG), the red in the pressure extraction method after grinding and roasting treatment (PGR), and the yellow in SG method were highest. Among various fatty acids, the concentrations of C16 : 0, C18 : 1 and C18 : 2 were highest, irrespective of extraction methods. Especially, the C16 : 0 concentration was in the order of SG (34.78%), SGS (23.04%), and PRGS method (23.01%), the C18 : 1 concentration was in the order of PGR (43.35%), SGS (42.7%), SG method (39.0%), and in the case of C18 : 2, it was in order of PGR (23.15%), SGS (23.03%), and SG method (15.01%). The saturated fatty acid concentration was in the order of SG (40.59%), PGR (31.61%), and SGS method (30.1%). On the other hand, in the case of the unsaturated fatty acid, it was in the order of SGS (69.9%), PGR (68.39%), and SG method (59.41%). The acid values in the SGS and SG method after 10 days of storage were in the range of 6~8 mgKOH/g. However, in the case of PGR method, it was increased with the increase of storage time and was 49.3 mgKOH/g after 60 days. The peroxide values in the SGS and SG method were in the range of 60~100 mEq/g from 10 to 60 days of storage. On the other hand, when the storage time was increased from 10 to 30 days, it was sharply increased from 60 to 240 mEq/g. The rancidity was in the order of $Fe^{2+}$, $Cu^{2+}$, $Cr^{2+}$, $Zn^{2+}$ and $Ni^{2+}$, irrespective of extraction methods. Especially, when butylated hydroxyanisole (BHA) was added into oil containing 1.0 ppm of <$Fe^{2+}$, the peroxide value was decreased from 539.4 to 216.6%. These results show that seed oil of Camellia sinensis grown in Iksan can be applied as sources for cosmetics, detergents, food, and pharmaceuticals.