• Food Science and Preservation
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• v.13 no.1
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• pp.108-114
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• 2006

This study was conducted to determine the volatile flavor compositions of the essential oil and the headspace of Capsella bursa-pastoris Medicus. Essential oil and headspace from the plant were extracted by simultaneous steam distillation extraction (SDE), and solid-phase microextraction(SPME) methods, respectively. Seventy-two compounds including 28 hydrocarbons, 4 aldehydes, 6 ketones, 16 alcohols, 4 esters, 8 acids, and 6 miscellaneous ones were identified in the leaf essential oil extracted by SDE method Sixty-eight compounds including 26 hydrocarbons, 2 aldehydes, 6 ketones, 17 alcohols, 4 esters, 6 acids, and 7 miscellaneous ones were identified in the root essential oil. According to the instrumental analyses the essential oil, phytol ($21.12\%$ in leaves, $20.94\%$ in roots) was the most abundant compound Alcohols, esters, and acids were main groups of the essential oil. On the other hand, thirty-eight compounds including 18 hydrocarbons, 3 aldehydes, 3 ketones, 9 alcohols, 2 esters, 3 miscellaneous ones were identified in the leaf headspace by SPME. In root headspace, thirty-three compounds including 16 hydrocarbons, 2 aldehydes, 1 ketone, 9 alcohols, 3 esten;, and 2 miscellaneous ones were identified. Hydrocarbons($44.02\%$ in leaves, $56.98\%$ in roots) were the main components of the headspace of Capsella bursa-pastoris Medicus.

• Proceedings of the Polymer Society of Korea Conference
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• 2006.10a
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• pp.359-359
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• 2006

This study deals with development of new bio-based polymeric materials from epoxidized soybean oil (ESO). The curing of ESO in the presence of organophilic montmorillonite produced an oil polymer-clay nanocomposite ("green nanocomposite") showing flexible property. A green nanocomposite (oil polymer-silica nanocomposite) coatings were synthesized by an acidcatalyzed curing of ESO with 3-glycidoxypropyltrimethoxysilane. The curing of ESO in the presence of a biodegradable plastic, poly(caprolactone), produced a composite with semi-IPN structure. The mechanical properties of the composite was much superior to those of polyESO. These new oil-based materials have large potential for applications in various fields.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.4
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• pp.317-331
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• 2021

Essential oil is a volatile substance obtained by physically obtaining fragrant plant materials made by one single plant and plant species, and is widely used for cosmetics, fragrances, and aroma therapy due to its excellent preservation, sterilization, and antibacterial effects. When essential oil would undergo the extraction and concentration processes, the agricultural chemicals thereof would be extracted and concentrated only to be harmful to the human body. This study analyzes 320 residual agricultural chemicals concentrated in the essential oil, and to this end, LC-MS/MS and GC-MS/MS are used, while the freezing process is applied instead of the conventional refining process hexane, to improve the preprocessing method. As a result of analyzing the essential oil, such ingredients as chlorpyrifos, piperonyl butoxide and silafluofen have been detected in Basil oil and Clove leaf oil. Hence, it is perceived that the residual agricultural chemicals should continue to be monitored for the essential oil.

• Food Science and Preservation
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• v.31 no.1
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• Korean Journal of Medicinal Crop Science
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• v.12 no.6
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• pp.459-462
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• 2004

Essential oil components were analysed in forty seven individual plants of Elsholtzia splendens collected from eight different regions in Korea to identify their chemotypes. Major oil components of chemotype 1 was dihydrotagentone (75%) and naginataketone and elsholtziaketone were not detected at all. Chemotype 2 was naginataketone (NK) type which content was more than 60%. Chemotype 3 had more than 60% of elsholtziaketone (EK) as major volatile oil. EK type and NK type plants selected were maintained stably in their progenies after seed generation. Naginatketone and elsholtziaketone had functional properties such as antioxidation and antibacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.984-989
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• 1999

This study was carried out to investigate the effects of ethanol extracts on lipid oxidation of oil emulsion. The results are as follows; The scavenging ability of plant extracts for hydroxyl radical was found, and plant extracts played an important role as a strong chelating agents to bind iron if Fe2+ ion exists in oil emulsion. Pinus densiflora(PD), Lithospermum erythrorhizon(LE) and PD＋LE acted as strong chelating agents to bind iron to reduce lipid oxidation in oil emulsion. The content of Fe2+ ion in ethanol extracts from LE and PD＋LE were significantly higher(p<0.05) than that of ethanol extracts from PD. The content of total iron has same tendency. The ascorbic acid content of PD(16.36ppm) was slightly higher than those of LE(13.08ppm). Electron donating ability of PD was significantly higher(p<0.05) than those of LE. However, the superoxide(SOD) like ability of LE showed a little higher than those of LE and PD＋LE, which means the strong antioxidant activity of LE. The nitrite scavenging effects were dependent on pH value, however, they decreased as pH value increased. Especially, they almost didn't show the nitrite scavenging effect in pH 6.0. In conclusion, the PD and LE extracts may be used as natural antioxidant sources to reduce lipid oxidation in oil emulsion.

• Natural Product Sciences
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• v.24 no.1
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• pp.71-78
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• 2018

The present study deals with the determination of optimal values of operating parameters such as the temperature of heating, the mass of the plant material and the volume of water leading to the best yield of electromagnetic induction (EMI) heating extraction of Algerian Thymus fontanesii essential oil. After an appropriate choice of the three critical variables, eight experiments leaded to a mathematical model as a first-degree polynomial presenting the response function (yield) in the relation to the operating parameters. From the retained model, we were able to calculate the average response, the different effects and their interactions. The maximum of essential oil recovery percentage relative to the initial mass of plant material was 1.69%, and was obtained at ($140^{\circ}C$, 250 g and 4.5 L). The chemical composition of the Algerian T. fontanesii essential oil under the obtained optimal conditions ($140^{\circ}C$, 250 g and 4.5 L), determined by GC/MS and GC/FID, reveled of the presence of major components such as: carvacrol ($70.6{\pm}0.1%$), followed by p-cymene ($8.2{\pm}0.2%$).

• Food Quality and Culture
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• v.3 no.1
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• pp.15-19
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• 2009

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and $20^{\circ}C$ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing C.indicum essential oil, at 4 and $20^{\circ}C$. Samples stored at $4^{\circ}C$ were quality more then those stored at $20^{\circ}C$. Sensory evaluation was highest for Gochujang with C.indicum essential oil stored at $4^{\circ}C$. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.5
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• pp.372-375
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• 2003

In order to examine the possibility that oil seed rape could be used as a forage fodder crop and to select the most suitable variety of forage rape at the southern area of Korea, two varieties of oil seed rape currently grown for oil production and six introduced varieties of forage rape with relatively high yield and high nutritional value were grown at the same condition and their nutritional value were observed. Generally, rape was considered as a useful forage fodder crop with high content of crude protein and low contents of NDF, ADF, hemicellulose, cellulose and lignin. Differences in mean values of the above characters between two groups of rape were not statistically significant. Velox showed significantly higher content of crude protein and significantly lower contents of NDF, ADF, hemicellulose, cellulose and lignin compared with other varieties of forage rape. Rape was relatively high in IVDMD compared with other forage fodder crops, and forage rape was more or less higher in IVDMD and DDMM than oil seed rape. Velox was the highest in IVDMD and DDMM among the varieties of forage rape in this experiment.

• Toxicological Research
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• v.30 no.4
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• pp.297-304
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• 2014

Peppermint (Mentha piperita) is a plant native to Europe and has been widely used as a carminative and gastric stimulant worldwide. This plant also has been used in cosmetic formulations as a fragrance component and skin conditioning agent. This study investigated the effect of peppermint oil on hair growth in C57BL/6 mice. The animals were randomized into 4 groups based on different topical applications: saline (SA), jojoba oil (JO), 3% minoxidil (MXD), and 3% peppermint oil (PEO). The hair growth effects of the 4-week topical applications were evaluated in terms of hair growth, histological analysis, enzymatic activity of alkaline phosphatase (ALP), and gene expression of insulin-like growth factor-1 (IGF-1), known bio-markers for the enhanced hair growth. Of the 4 experimental groups, PEO group showed the most prominent hair growth effects; a significant increase in dermal thickness, follicle number, and follicle depth. ALP activity and IGF-1 expression also significantly increased in PEO group. Body weight gain and food efficiency were not significantly different between groups. These results suggest that PEO induces a rapid anagen stage and could be used for a practical agent for hair growth without change of body weight gain and food efficiency.