• Food Science and Preservation
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• v.5 no.4
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• pp.380-385
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• 1998

The sensitivity of various pathogenic bacteria(Aeromonas hydrophila, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium) to the ethanol extract of pine needle was tested. Tryptic soy broth containing 0-2%(w/v) of the ethanol extract of pine needle was inoculated with 10$^4$-10$\^$6/ CFU/ml of pathogenic bacteria and incubated at 35$^{\circ}C$ for 48 hours. Gram positive bacteria(L. monocytogenes and S. aureus 196E) and 1 Gram negative bacteria(A. hydrophila) were more sensitive than E. coli O157:H7 and S. typhimurium in the ethanol extract of Pine needle. Gram negative bacteria(E. coli O157:H7 and S. typhimurium) were not inhibited at 1% and they were slightly inhibited at 2% ethanol extract of pine needle. S. aureus was the highest sensitivity, followed by A. hydrophila, L. monocytogenes E. coli O157:H7 in that order. S. typhimurium was the most resistant to the ethanol extract of pine needle.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.46-48
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• 2005

Growth inhibitory effects of ethanol extracts of green tea and pine needles on Bacillus stearothermophilus isolated from spoiled red bean paste were detected at concentrations higher than 750 ppm, and antimicrobial activity of pine needle extract was slightly higher than that of green tea exract. Growth inhibitory effect of pine needle extract in nutrient broth adjusted to pH 6.0, water-activity 0.92, and $45\;^{\circ}$Brix was observed at 500 ppm. These results indicated growth of B. stearothermophilus could be inhibited by adding pine needle and green tea extracts.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.281-287
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• 2011

In this study, we evaluated the antioxidant activity of pine needle extracts prepared with hot water, ethanol, hexane, hot water-hexane (HWH), and hot water-ethanol (HWE), using the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical method. The hot water extract possessed superior antioxidant activity than the other extracts. We also compared the antioxidant activity of pine needle extracts through ROS inhibition activity in a cellular system using MC3T3 E-1 cells. The hot water extract exhibited the lowest ROS production. The pattern of HPLC analysis of each extract indicated that the hot water extract contained the highest proanthocyanidin level. The pine needle hot-water extract was then isolated and fractionated with Sephadex LH-20 column chromatography to determine the major contributor to its antioxidant activity. The No.7 and 12 fractions had high antioxidant activities, that is, the highest contents of proanthocyanidins and catechins, respectively. These results indicate that the antioxidant activity of procyanidins from the hot water extract of pine needles is positively related to not only polymeric proanthocyanidins but also to monomeric catechins. Moreover, the antioxidant activity of the pine needle hot water extract was similar to well-known antioxidants, such as vitamin C. This suggests that pine needle proanthocyanidins and catechins might be of interest for use as alternative antioxidants.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.461-467
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite contents of mugwort and pine needle extracts addition in emulsified sausage during cold storage. The sausages were of five types: no mugwort and pine needle extracts added (Control), mugwort water extract added (T1), mugwort ethanol extract added (T2), pine needle water extract added (T3), and pine needle ethanol extract added (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As storage time increased, the presence of mugwort and pine needle extracts resulted in decreased pH, CIE $L^*$, and residual nitrite value, but increased TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite contents and total plate counts were significantly decreased by the addition of mugwort and pine needle extracts compared to the control (P<0.05). Among all treatments, T4 was more (P<0.05) effective in delaying lipid oxidation compared to other treatment groups. In conclusion, this study demonstrates that addition of pine needle ethanol extract to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite contents during storage than other treatment groups.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.89-95
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• 2003

In order to evaluate the oxidative stability and sensory evaluation for the pine needle extracted oils, we prepared the pine needle extracted oils by the autoclave method with soybean and/or olive oils. The lipid peroxidation was monitored by measuring the formation of 2-thiobarbituric acid reactive substances(TBARS). In addition, the secondary reaction products of lipid oxidation were measured by fluorescence spectroscopy. A weight changing was decreased in oils added pine needle during storage periods. The formation of TBARS was the lowest in olive pine needle oils after 14 days storage, whereas it was the highest in soybean oil. The levels of fluorescent products in extracted oils added pine needle were also decreased in organic layers. According to the sensory evaluation, the scores of fragrance, taste and overall preference in savored laver using an pine needle extracted oils were no significant differences. Overall results suggest that the pine needle extracted oils can be developed to functional oil resources.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.127-136
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• 2012

This study examined antioxidative activities and quality characteristics of noodle produced with the pine needle powder as 0.5, 1.0 and 2.0% (v/v to korean wheat powder). DPPH radical scavenging activity, reducing power, antioxidative activities, tyrosinase inhibitory activity of the solvent fraction extracts increased in a dose-dependent manner. Especially, butanol fraction showed high DPPH radical scavenging activity, reducing power, antioxidative activities and tyrosinase inhibitory activity. The weight, volume, water absorption and turbidity of cooked noodles containing pine needle powder increased as pine needle powders were higher. When the amount of pine needle powder increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased, but b (yellowness) value increased. The texture of noodle containing pine needle powder have decreased than control using only Korean wheat powder in hardness, cohesiveness, springiness, gumminess and chewiness. The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the cooked noodles with 1.0% pine needle powder showed the highest value.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.689-693
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• 2005

Different masking materials were evaluated for their ability to ameliorate odor of model poultry manure solution by assessing their effects on sensory pleasantness and odor intensity. Results indicated extracts from Eastern red cedar leaves, Loblolly pine needles', and commercial masking agents such as pine extract and odor neutralizer were effective (p<0.05) for masking odor of model poultry manure solution by increasing (p<0.05) pleasantness (82 and 86% increases in pleasantness using red cedar and pine needle extracts, respectively) and decreasing (p<0.05) odor intensity (odor intensity reduction by 66 and 76% using red cedar pine needle extract). The most odor-active compound in Loblolly pine needle extract was ${\alpha}$-terpineol (1,573.8 ug/g) which is responsible for aroma of pine trees (piney) and effective for ameliorating agricultural odors.

• Korean journal of applied entomology
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• v.36 no.2
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• pp.150-155
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• 1997

Distribution of pine needle gall midge infestations was analyzed from data collected in young Japanese red pine stands during 1992, and 1995-1996 in Kangwon-do. No significant differences in percentages of infested needle pairs were found among trees and between terminal and lateral shoots within a tree. However, the mean percentages of infested needle pairs increased significantly from the lower crown to the upper. Percentages of infested needle pairs on sample units, consisting 1 terminal and 2 lateral shoots, in the midcrown were best predictors of whole-tree percentages than were other crown levels. Therefore, a sample unit consisting of 1 terminal shoot and 2 lateral shoots per branch were fixed from the midcrown level. Number of tree and sample unit combinations needed to estimate pine needle gall midge infestations with given two levels of precision were determined.

• Membrane and Water Treatment
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• v.9 no.5
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• pp.293-300
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• 2018

The removal of volatile organic compounds (VOCs) from water using KOH-activated pine tree needle leaves biochar is considered a cost effective and efficient process. In this study, pine tree needle leaves were mixed with 0, 50, 100 and 200% (KOH weight/feedstock weight) of KOH, respectively. Then, the mixture was pyrolyzed at $500^{\circ}C$ for 6 hrs. The adsorption characteristics of 10 VOCs to the biochar were tested. The results indicated that the removal efficiency of the KOH activated biochar was highest in 100% KOH-biochar. The VOC removal efficiencies of 50% and 200% KOH activated biochar were similar and the 0% KOH activated biochar showed the lowest VOC removal. The FTIR results showed that increasing the amount of KOH seemed to enhance the formation of various functional groups, such as -OH, -C=C, -O. The adsorption strength of 10 VOCs to the KOH activated biochar seemed to be increasing by the increase of the solubility of VOCs. This may suggest that the adsorption is taking place in hydrophilic sites of the biochar surface. The KOH activated pine tree needle leaves biochar can be an effective sorbent for VOCs removal in water and 100% KOH mixing seemed to provide better sorption capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.367-373
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• 1996

The effects of pine needle extracts on serum and liver lipid contents were evaluated in rats. Thirty male Sprague-Dawley rats weighing 329$\pm$4 were divided into five groups and fed high fat diets for four weeks. Each group was administered with following pine needle extract: control, water ; WE-3, hot water extract(3% PN) ; WE-6, hot water extract(6% PN) ; AE-3, acetone extract(3% PN) ; AE-6, acetone extract(6% PN). Weight gains were significantly lower in WE-6 group than other groups. But there was no significant difference among other three groups. Intakes of diet and water containing the extract and the weights of liver, kidney, heart and spleen were not significantly different among the groups. The contents of serum and liver triglyceride in the WE-3 group were lower than those of control group. The contents of HDL-cholesterol in serum of the WE-3 group was significantly higher than other groups. The value of risk factor index(RFI) was determined to be low especially in case of WE-3 group. Due to pine needle extract administration, concentration of liver total lipid in WE-3 group was significantly lower than that of the control group. These results suggest that the WE-3 may reduce elevated levels of serum and liver lipid contents in rat fed high fat diet.