• Korean Journal of Medicinal Crop Science
• /
• v.12 no.6
• /
• pp.463-472
• /
• 2004

This study was carried out to investigate the chemical composition of essential oils, absolutes and oleoresins isolated from Elsholtzia ciliata and the biological activities of them. Yields of essential oils, absolutes and oleoresins were 0.34%, 11.33% and 15.24%, respectively. The major component was naginate ketone in essential oils, methyl linolenate in absolutes and 9,12,15-octadecatrienoic acid in oleoresins. Eseential oils and oleoresins showed the inhibitory activities in enzyme-dependent, enzyme-independent and autooxidatve lipid peroxidation systems. $EC_{50}$ values in neutral red uptake assays 24 h of exposure times were $23.3\;{\mu}g/m{\ell}$, $341.0\;{\mu}g/m{\ell}$ and $17.2\;{\mu}g/m{\ell}$ in essential oils, absolutes and oleoresins, respectively, and essential oils and oleoresins showed the cytotoxic effect at the only high dose. Absolutes and oleoresins did not show antibiotic and mutagenic activities. On the contrary, essential oils with over $500\;{\mu}g/plate$ showed antibiotic and mutagenic activities in Ames test. Essential oils and oleoresins have a prolongating effect the ciliostasis of rat trachea.

• Bulletin of Food Technology
• /
• v.2 no.3
• /
• pp.45-50
• /
• 1989

• Journal of the Korean Society of Tobacco Science
• /
• v.26 no.2 s.52
• /
• pp.109-116
• /
• 2004

This study was conducted to investigate the composition of flavor components of Elsholtzia ciliata and Eisholtzia splendens in order to obtain basic informations for the application of tobacco and food industry. Flavor components extracted were divided into three fractions ; essential oil, absolute and oleoresin from E. ciliata and E. splendens. Essential oil was extracted by simultaneous steam distillation(SDE), absolute and oleoresin were extracted by $100\%$ n-hexane and $50\%$ ethanol, respectively. Yields of the essential oil, absolute and oleoresin fractions from E. ciliata were $0.34\%,\;11.34\%\;and\;15.24\%,$ and those from E. splendends were $0.28\%,\;12.45\%\;and\;9.95\%$, respectively. The major components of essential oil of E. ciliata were naginata ketone$(29.37\%)$, elsholtzia ketone$(14.37\%)$ and rosefuran$(11.76\%)$. The major components of essential oil of E. splendens were 2-cyclohexen-1-one$(26.81\%)$, elsholtzia ketone$(13.46\%)$ and naginata ketone$(5.26\%).$ The composition of flavor components showed a slight difference between essential oils of E. ciliata and E. splendens. The major components of absolute fraction from E. ciliata were linoleic acid$(12.07\%),$ palmitic acid$(10.46\%)$ and 2-cyclohexene-1-one$(5.39\%).$ And those from E. splendens were linoleic acid$(12.38\%),$ palmitic acid$(9.47\%)$ and naginata ketone$(8.86\%).$ Ethyl linoleolate was a major component in oleoresin of E. ciliata and E. splendens.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.142-147
• /
• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.2
• /
• pp.219-227
• /
• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).

• Korean journal of food and cookery science
• /
• v.10 no.1
• /
• pp.63-70
• /
• 1994

Oleoresin, 6-gingerol and 6,10-gingerol: 6-paradol= 1 : 1 mixture were extracted from ginger (Zingi-her of ficinale Roscoe) and changes of its antioxidant activity by heat-treatment were studed. Oleoresin was extracted with Ethanol-Ether and 6,10-gingerol : 6-paradol(1 : 1) and 6-gingerol were extracted with Hexane and Hexan : Ether= 1 : 1, respectively, and identified on the Thin-layer Chromatograpy (TLC) plate with the solvent system of Hexane Ether(1 : 4, v/v). And oleoresin was heat-treated during 0, 10, 30, 60, 120 minutes, and 6-gingercl and 6,10-gingerol . 6-paradol=1 : 1 were heat-treated during 0, 5, 10, 20, 40 minutes, respectively, at 140$^{\circ}C$ dry oven. To compare with antioxidant activity, oleoresins were added into soybean oil at 3fo level, 6-gingerol and 6,10-gingerol : 6-paradol= 1 : 1 at 0.1% level, BHT and TBHQ at 0.02% level, respectively. All the substrates treated were stored in a incubator at 45 2$^{\circ}C$ condition. The oxidative stability was estimated by the analysises of peroxide value and conjugated diene value during storage. The results were as follows: Antioxidant activity of oleoresins were considerably high and by heat-treatment were not decreased. 6-paradol was not show the antioxidant activity. 6,10-gingerol : 6-paradol=1 : 1 provided poor protection for soybean oil. Antioxidant activity of 6-gingerol was higher than 6,10-gingerol : 6-paradol=1 : 1 and by heat-treat-ment antioxidant activity was directly decreased. Relative antioxidant effectiveness(RAE) of each antio-xidant was compared. RhR was found to decrease as follow : TBHQ>oleoresin》BHT TBHQ》BHT>6-gingerol》6,10-gingerol : 6-paradol=1 : 1.

• Mass Spectrometry Letters
• /
• v.15 no.1
• /
• pp.40-48
• /
• 2024

Capacity of the analytical/quantitative evaluation techniques to satisfy both qualitative and quantitative considerations for effective extraction of marigold oleoresins/xanthophylls and their potential as anti-mycotic and antioxidant activity was assessed. Accelerated solvent extraction (ASE), Soxhlet extraction (SE), Supercritical fluid extraction (SCFE), Cold extraction (CE), and ultrasonically assisted extraction (USE) techniques were evaluated for extraction of oleoresin/xanthophyll content from Tagetes erecta (Var. Pusa Narangi Genda) with respect to solvent consumption, extraction time, reproducibility, and yield. Followed by the antifungal and antioxidant activity evaluation. The overall yield of Tagetes oleoresin was higher in ASE (64.5 g/kg) followed by SE (57.3 g/kg), USE (50.7 g/kg), SCFE (45.3 g/kg) and CE (31.6 g/kg). The lutein esters represented more than 80% of the constituents. Further, xanthophyll/ lutein content in oleoresin was found to be quite higher in HPLC (r2 = 0.996) analysis than in the AOAC recommended UV spectrophotometer analysis. The oleoresin exhibited moderate antioxidant activity (DPPH assay) and antifungal activity against three phytopathogenic fungi. Based on the various parameters, the reproducibility of ASE was better (0.3-8.0%) than that of SE (0.5-12.9%), SCFE (0.2-9.4%), USE (0.3-12.4%) and CE (0.8-15.3%). ASE with (RSD 1.6%) is preferred being faster, reproducible, uses less solvent, robust and automation allows sequential extraction of the sample in less time.

• Journal of the Korean Society of Tobacco Science
• /
• v.20 no.2
• /
• pp.210-217
• /
• 1998

Volatile flavor components of extracts produced from the domestic angelica root, which are oleoresin and absolutes type, for tobacco flavoring materials were isolated by solvent extraction method and were analyzed by GC and GC/MSD. And then volatile flavor components of oleoresin were compared with volatiles isolated from absolutes. A total of 65 components were identified in the angelica root extracts, from which 41 components were identified in the oleoresin volatiles, contained 15 hydrocarbons, 12 alcohols, 6 acids, 10 esters and 2 miscellaneous components. The major components were hexadecanoic acid (7.79%), methyl palmitate (6.49%), ethyl palmitate (2.02 %) and sesquiterpenes and sesquiterpene alcohols, such as elemol (2.92 %), ${\gamma}$-selinene (2.19%), $\beta$-selinene (2.02%), $\alpha$-eudesmol (3.49%) and $\beta$-eudesmol (6.12%). On the other hand, volatiles of absolutes, from which 60 components were identified, contained 28 hydrocarbons, 14 alcohols, 5 acids, 10 esters and 3 miscellaneous components. The major components were hyrocarbons, such as undecane (5.11 %), dodecane (3.10%) and pentadecane (1.14 %), and $\alpha$-muurolene (1.64 %), ${\gamma}$-selinene (1.49%), $\beta$-selinene (2.12 %), $\alpha$-eudesmol (2.25%), $\beta$-eudesmol (4.87%), hexadecanoic acid (12.67%) and hexanoic acid (1.87 %).

• Food Science and Preservation
• /
• v.7 no.3
• /
• pp.267-272
• /
• 2000

Microwave-assisted extraction (MAE, 2,450 MHz), which is known as a rapid and more environmental-friendly process than current extraction methods, was applied to oleoresin extractions from dried pepper. As fundamental parameters of MAE, optimum conditions were found, such as 60 mesh in particle size of the sampes, 1:10(g/mL) powders was high at lower concentrations of ethanol, whereas capsanthin content remarkably increased at more than 75% of ethanol concentration. The results showed that MAE of oleoresin and capsanthin from red pepper powders was successful in 3 to 5 min of the extraction time.

• Food Science and Preservation
• /
• v.7 no.1
• /
• pp.74-79
• /
• 2000

Water and ethanol extracts of fresh red peppers were obtained by two methods, conventional extraction (CE) and microwave-assiated extraction (MAE), under different extraction conditions. Red pepper oleoresins extracted by CE and MAE were examined in oleoresin yield and physiological activities. The proper extraction time of MAE was about 5 minutes, whereas that of CE was 2 hours. therefore extraction time was decreased drastically by MAE but there was no significance in oleolesin yields. the electron donating abilities also showed negligible difference between two extracts obtained by CE and MAE, and 80% level in all extracts . the nitrite scavenging effect was reduced by increased of ph , and showed a high elimination effect over 85% at ph 1.2. All extracts had a high tyrosinase inhibitory effects of 100%. The angiotensin I-conventing enzyme effect showed higher activity with over 80% in MAE than 70% level in CE. the capsanthin was extracted with ethanol and was 11.4 and 12.9 ${\mu}$moles per 1 g of fresh red pepper by CE and MAE, respectively.