• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.155-163
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• 1993

This study was conducted to investigate the optimal condition of the extraction of red pepper oleoresin. The yield of oleoresin form red pepper was 24~28% when it was extracted by ethanol and methanol. and 8~10% by acetone, ethylene dichloride and n-hexane. But more than 60% of portion in alcohol extracts were moisture and sugars. Capsaicin and pigment were extracted more than 70% of those in red pepper when it was extracted by ethylene dichloride Those useful components were extracted most efficiently by mixed solvents of ethanol and ethylene dichloride at the ratio of 50:150. other extracting conditions were investigated in this studies, such as optimal extraction time was more than 3 hours, temperature was 55$^{\circ}C$ and particle size was finer than 250 mesh

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.229-233
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• 1990

The thermal analysis method has been proposed for the evaluation of the relative qualities of different ginger oleoresin samples and discussed to demonstrate its simple applicability. TGA measurement to compare characteristics of ginger oleoresins give more sensitive indication on the thermal decomposition than that of DSC. The results show that the quality of oleoresin obtained from sliced sun dried ginger is better than that from hot air dried whole ginger.

• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.19-30
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• 2005

This study was to evaluate the biological activity of flavor components extracted from E. ciliata and E. splendens in order to survey the possibility applicable to tobacco and food industry. Flavor components were extracted with dividing into three parts; essential oil, absolute, oleoresin. In the nonenzymatic lipid peroxidation system, the inhibition rate($\%$) of essential oil were $67.3\;\pm\;20.7\%,\;58.1\;\pm\;19.3\%$ at the concentration of 50 ${\mu}g/mL$ of E. ciliata and E. splendens, respectively. The inhibition rate($\%$) of the oleoresin in E. ciliata was higher than one in E. splendens. In the enzymatic lipid peroxidation system, the inhibition rate($\%$) of essential oil and oleoresin was$14.28\;\pm\;2.38\%,\;and\;65.93\;\pm\;0.01\%,\;and\;was\;22.58\;\pm\;2.84\%\;and\;40.73\;pm\;6.04\%$. The oleoresin of two species were showed above $90\%$ of the inhibition rate($90\%$) against autooxidative lipid peroxidation system. $EC_{50}$ values in neutral red uptake assays 24 h of exposure times were $23.3\;{\mu}g/mL,\;341.0\;{\mu}g/mL\;and\;17.2\;{\mu}g/mL$ in essential oil, absolute and oleoresin from E. ciliata respectively, and were $46.4\;{\mu}g/mL,\;681.7\;{\mu}g/mL\;17.6\;{\mu}g/mL$ in three extractions of E. splendens. Oleoresin of two species showed high rate in the cytotoxic effect by neutral red uptake assay. Absolute and oleoresin did not show antibiotic and mutagenic activity. On the contrary, essential oil with over 500 ug/plate showed antibiotic and mutagenic activity in Ames test. Essential oil and oleoresin have a prolongating effect the ciliostasis of rat trachea. This results indicate that flavor components extracted from E. ciliata and E. splendens can be considered to be toxicological safe and to be the possibility applicable the cigarette, food and drug industry as a flavor for expectoration.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.291-297
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• 2000

Oleoresin was extracted from fresh garlic by microwave-assisted extraction (MAE) and its functionality and antibrowning effect were investigated at various extraction conditions. The yield and polyphenol contents of the garlic oleoresin were inversely related to extraction time. The highest yield was l2.9% and maximum polyphenol contents was 574.3 mg% when the oleoresin was extracted for 5 min with ethanol. Apparently, the electron donating abilities of garlic oleoresin increased with extraction time, but there were no significant differences among extraction time intervals. The highest nitrite scavenging effect was found at pH 1.2 and decreased as pH increased. Tyrosinase inhibitory effect was less than 30% for most garlic oleoresin but the 15 minute extraction with ethanol resulted in higher inhibitory effect. Angiotensin I-converting enzyme (ACE) inhibitory effect was highest (89.2%) when oleoresin extracted with ethanol for 20 min. The addition of cysteine, ascorbic acid and citric acid to oleoresin extracts retarded browning action of garlic oleoresin during 10 day storage. 0.1 % cysteine retarded browning reaction and some synergistic effect was found in the combination of citric acid and ascorbic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.232-237
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• 1994

Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2, 6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1, 4-dimethylbenzene, thylbenzene, 1, 2-benzenedicarboxylic acid, 2-methoxyl-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5- methyl-2-furancarboxyaldehyde, and their transferal from raw red pepper to oleresin was low. 93 voltilie compounds were isolated after 3 hours cooking at 100 and 82 volitile compounds were separated after that at $150^{\circ}C$. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooling. Capsaicin was relatively stable during cooking and remaining ratio after cooking at 100 and $150^{\circ}C$ was 84.7% and 73.3%. respectively. Oleoresin from red pepper had a little antioxidation effect at $100^{\circ}C$ cooking, but, antioxidation effect at $150^{\circ}C$ cooking was not shown due to degradation of capsaicin.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.496-499
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• 1994

The antioxidant effect of capsaicin, the pungent principle of red pepper and oleoresin extracted from red pepper was investigated by measuring TBA(Thiobarbituric acid) value and hydroperoxide value using CL-HPLC(Chemiluminescence-high performance liquid chromatography) during storage at $30^{\circ}C$. The antioxidant activity of capsaicin and oleoresin was compared with erythorbate already used. The antioxigenic effect of capsaicin and oleoresin was very effective to the preservation of ground bacon belly meat. Especially, oleoresin have a remarkable effect to prevent the peroxidation of ground bacon belly meat. Capsaicinoids were known as the main additives in Korea, but the antioxidant activity of meat products has not been reported. So, we suggest that capsaicin, especially, oleoresin combined with other natural antioxigenic substances as like tocopherol may be effective to prevent the oxidation of ground bacon belly meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.406-412
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• 1998

Such extraction conditions as the kinds of solvent, extracting temperature, extracting time, ratio of material to solvent and particle size of material, were studied to maximize the extraction of oleoresin from chipi. Larger amount of soluble solids were extracted from seeds with nonpolar solvents (hexane, pentane, ether) for extraction, because the seeds contained large amount of crude fats and monoterpene(limonene) volatile compounds. Larger amount of soluble solids were extracted from peel with polar solvents(methanol, ethanol) of extraction because of large amount of water soluble colors, sugars and oxygenated terpene bolatile compounds in the peel. The application of the solvents in intermediate polarity (dichloromethane, acetone) resulted in more effective extraction of soluble solid and volatile compounds. Expecially, dichloromethane was an excellent solvent in extraction of volatile compounds. In the concern of volatile compound recovery yield, the optimum extraction conditions, such as temperature, time, mixing ratio of material to dichloromethane and mean particle size, were $25^{\circ}C$, 10min, 1:10(w/v), 355~250${\mu}{\textrm}{m}$ for chopi peels and 3$0^{\circ}C$, 10min, 1:8(w/v), 355~250${\mu}{\textrm}{m}$ for chopi seeds, respectively.

• Journal of the Korean Wood Science and Technology
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• v.11 no.3
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• pp.14-22
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• 1983

The purpose of this study was to evaluate the effect of short-term paraquat treatment without insecticides on the enhancement in oleoresin of pitch pine (Pinus rigida M.) at various distances from the wound height. The trees were treated with 0.5, 2 and 4% paraquat solutions using the bore-hole technique. Duplicate cores from treated and untreated sides of treated trees were made at 5 height levels (-0.3, 0.0, 0.3, 0.9 and 1.5 m above the wound height) at 3 months after treatment. The alcohol-benzene extractives based on unextracted oven-dry cores were taken as oleoresin contents. The results were as follows: 1. The effect of oleoresin enhancement at wound height were not affected by paraquat concentration. 2. Ascending distance of the enhancing effects above the wound height was directly related to paraquat concentration. Only in 4% paraquat treated trees, the effect extended to 1.5 m above the wound height. 3. As a result of examining descending distance of the enhancing effects at 0.3 m below the wound height, the effects extended to there in 4% and 2% paraquat treated trees.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.351-354
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• 1993

This study was designed to investigate the antioxidative effects of volatile oil and oleoresin of rosemary mary (Rosmarinus officinalis Linne), sage (Salvia officinalis Linne), clove (Syzygium aromaticum Merrill) and nutmeg (Myristica fragrans Houttuyn) using the Rancimat and POV test. The antioxidative effects of steam volatile oils of rosemary, sage clove. and nutmeg were not statistically significant, at the levels of 0.01, 0.05, 0.1% added to lard. The antioxidative effects of oleoresin of above 4 spices were increased with the oleoresin concentration. The comparison of the results between Rancimat and POV test of above 4 spices was almost same.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.302-308
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• 1997

The purpose of this study was to investigate the extraction yield and quality stability as to the oleoresin process with large amount of onion at one time. The first mixed-product is raw onion juice which was reduced the compression and concentrated by Brix 70% mixed together wit the residue which was extracted and concentrated by ethanol, the second product manufactured by the same method above after the autoclaving with onion, and the other product is made by grinding by 50mesh to freeze-dried onion. Each of yields were 7.3, 9.1 and 0.8% and each of total sugar content was 616.4, 712.3 and 150.3mg/g. Therefore the product extracted by ethanol from freeze-dried onion was very low in yield and total sugar content. By the index of the overall odor intensity, contents of total pyruvate were 1,733.7, 520.6, and 2,716.5$\mu\textrm{g}$/g for each product. As a result, oleoresin onion processing that desired to use raw onion was remarkable for odor recovery. For the homogenous mixture with concentrate of onion juice and ethanol extract were emulsified by the addition of 2% of PGDR(polyglycerol condensed ricinoleate) and agitation(10,000rpm, 30 minutes). At this time, interfacial tension was 1.9 dyne/cm and the formation of emulsion was for 96.2% when left over 24hours in 6$0^{\circ}C$. When it was to be centrifuged(2,000$\times$G, 80 minutes) after emulsification, the volume of emulsion level without seperation was 92.6%, and very high in emulsification stability. The induced heating-oxidize with soy bean oil and sesame oil added to 1% of onion oleoresin, induction-time extension effect appeared with antioxidant activity that was applicable for 80.8~82.2% as to the effect of addition of 0.02% BHA.