• Journal of Nutrition and Health
• /
• v.44 no.4
• /
• pp.284-291
• /
• 2011

The purpose of the present study was to examine the effects of water extracts from red pepper seeds powder on antioxidative enzyme activities and oxidative damage in groups of rrats fed high-fat and high-cholesterol diets group (HFC). The Rrats were divided into the following five experimental groups which are : composed of a normal diet group, a high fat high cholesterol diet group, and a high fat high cholesterol diet group supplemented with different amounts contents (1%, 2% and 4%) of red pepper seeds powder water extracts supplemented groups (HFCW1, HFCW2 and HFCW4, respectively). Body weight gains and food intake were lower ofin the red pepper seed water extracts groups were lower than those inof the HFC group. Hepartic xanthine oxidase (XOD) activity was decreased in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic glutathione peroxidase (GSH-px) activitiyactivity was increased in the HFCW4 group compared to the HFC group. Hepatic superoxide radicals within the mitochondria and microsomes of cells were significantly reduced in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic hydrogen peroxide in the cytosol was significantly reduced in the HFCW3 and HFCW4 groups compared to the HFC group. Hepatic carbonyl values in the microsomes and mitochondria were significantly reduced in the HFCW4 group compared to the HFC group. Hepartic thiobarbituric acid reaction substance (TBARS) activity was decreased in the HFCW2 group compared to the HFC group. These results suggest that water extracts of red pepper seeds powder may reduce oxidative damage by activation of antioxidative defense systems in rats fed high fat-high cholesterol diets.

• The Korean Journal of Mycology
• /
• v.25 no.4 s.83
• /
• pp.340-347
• /
• 1997

Conidia and cultural characteristics of isolates of chromogenic and teleomorphic strains of Colletotrichum gloeosporioides from apple and red pepper were compared. The mycelial growth of teleomorphic strains was faster than that of chromogenic strains in potato dextrose agar and V-8 agar. The chromogenic isolates from apple and red pepper developed. white gray to gray green mycelial rings interspersed with salmon to apricot colored conidial masses in colonies on potato dextrose agar and V-8 agar and none formed on ascigerous stage in cultures. The chromogenic isolates from red pepper produced conidia, most with one apex attenuated on apple and potato dextrose agar whereas fusiform and smaller conidia were produced in V-8 agar and water agar leaf medium. The chromogenic isolates from apple produced fusiform conidia in the media tested. The teleomorphic isolates from apple and red pepper produced cylindrical conidia, most with both apices rounded, developed white gray to dark olive green in a zonate pattern with small dark spots throughout colonies and formed the ascigerous stage in cultures.

• Journal of Life Science
• /
• v.13 no.5
• /
• pp.582-589
• /
• 2003

The effect of useful rhizobacterium added in bed soil on the early growth promotion of red pepper plug seedlings was investigated. Total 540 colonies of rhizobacteria from 385 samples of eggplant family roots were isolated. Among these, 5 isolates were selected for antifungal activity against pathogenic fungi such as Alternaria solani, Botrytis cinerea, Fusarium oxysporium, Phytophthora capsici, and Sclerotia sclerotiorum. Of all the isolates, MJ-3 having the most pronounced growth-promoting ability for red pepper was finally selected and identified as Bacillus amyloliquefaciens through characterization of biochemical and bacteriological aspects and 16S rDNA sequence. The plant height, stem diameter, root length and fresh weight of red pepper plants which were grown with inoculation of B. amyloliquefaciens MJ-3 were higher than those without inoculation. Especially the root weight of the inoculated red pepper plant increased by 44.3%, the content of endogenous plant hormone (CA$_1$) being 0.556 ng/g (dry weight).

• Journal of the Korean Society of Food Culture
• /
• v.35 no.3
• /
• pp.285-293
• /
• 2020

This study was conducted to monitor the residual pesticides on red pepper powder produced in five regions, which are the major producers of red pepper in Korea, such as Ham-pyeong, An-dong, Yeong-yang, Yeong-gwang, and Cheongyang from 2015 to 2016. Residual pesticides were detected on all samples. Among the 286 pesticides tested, 58 pesticides were detected, with the most frequently detected being chlorfenapyr (93.7%). Twelve types of pesticides (chlorfenapyr, cypermethrin, chlorpyrifos, pyraclostrobin, cyhalothrin, tebuconazole, bifenthrin, deltamethrin, fenvalerate, lufenuron, azoxystrobin, and indoxacarb) were detected in all regions, and 14 types of pesticides were used only in certain regions. An analysis of the residual pesticides showed that none of the pesticides detected exceeded the MRL (Maximum Residue Limits). The Positive List System (PLS) requirements were applied to eight pesticides that had no set MRLs. 0.01 mg/kg (PLS requirements) was exceeded in 12 cases. A comparison of the estimated daily intake (EDI) of pesticides with the acceptable daily intake (ADI) to access their risk revealed %ADI values of 0.001-0.756. Carbofuran showed the highest (0.756%), but most pesticides were below 1%. The results show that residual pesticides in red pepper powder are at safe levels.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.870-875
• /
• 2003

Physicochemical characteristics of Kochujang based on hot-air dried the red pepper powders with different treatments, were investigated during 90 days fermentation to obtain information for the industrial production of Kochujang. The pH was decreased gradually during fermentation, and pH of the control Kochujang was consistently higher than those of others. The total acidity was increased linearly during fermentation, and Kochujang with 0.1% vitamin C was consistently higher than others. Reducing sugar contents of Kochujang was increased until 75 days but was decreased slightly thereafter, showing highest value for the control sample. Amino nitrogen contents was increased gradually until 75 days, showing highest value for Kochujang with mash-dried red pepper powder, but it was decreased remarkably thereafter The L and a values of Kochujang were increased, whereas b value was decreased during fermentation. L, and b values of Kochujang with mash-dried red pepper powder were higher than those of others, showing the more light and deep color than others. Appearance, taste and overall acceptability of Kochujang based on mash-dried red pepper powder were higher than others.

• Journal of the Korean association of regional geographers
• /
• v.11 no.2
• /
• pp.233-246
• /
• 2005

This paper aims to explore the innovation milieu of red-pepper agro-industry in Bonghwa County, in the northern part of Gyeongbuk Province, and suggest policy recommendations for bringing up local agro-industry from a cluster perspective. It turns out that the capabilities of Bonghwa red-pepper agro-industry to innovate are remarkably weak let alone soft infrastructures such as learning networks between innovation agents and social capital. In this sense Bonghwa red-pepper agro-industry can be viewed as an agricultural area simply specialized in production sector rather than a kind of agro-industry cluster. For moving up Bonghwa red pepper industry into an innovative cluster, the paper suggests that the policy makers need to focus on cultivating local learning communities, building a region-wide incorporated brand, promoting the local agricultural technology centre as a network hub of cluster and fostering the functional links between universities and local innovation agents, covering farmers, agricultural organizations, agro-food producers and the local government.

• Research in Plant Disease
• /
• v.19 no.3
• /
• pp.208-215
• /
• 2013

3-(4-Hydroxyphenyl)-propionic acid (HPP) is a bacterial metabolite synthesized and released by an entomopathogenic bacterium Xenorhabdus nematophila K1. In this study, the control efficacy of HPP was tested against Phytophthora blight and anthracnose of red pepper plants. HPP suppressed mycelial growth of Phytophthora blight and anthracnose pathogens. Under natural sunlight condition, HPP maintained the antifungal activity on the diseases for at least twenty five days. The antifungal activity was not decreased even in the condition of soil-water. It was proved that HPP was able to penetrate the roots and travel upward of the red pepper plants. When HPP suspension was applied to soil rhizosphere before transplanting the red pepper seedlings or was regularly sprayed to the foliage of the plants with ten days interval, it resulted in significant reduction of the disease occurrences (Phytophthora blight and anthracnose) without any phytotoxicity. These results suggested that HPP can be developed to a systemic agrochemical against Phytophthora blight and anthracnose of red pepper plants.

• Research in Plant Disease
• /
• v.8 no.2
• /
• pp.120-123
• /
• 2002

Occurrence of anthracnose on red pepper fruit was examined at 6 red pepper-growing regions including Yecheon, Andong, Euisong, Cheongsong, and Ponghwa in Kyungbuk province, Korea in 1999. The disease occurred firstly June 13 at Cheongsong, progressed gradually thereafteri and increased rapidly from late August. The average disease incidence with mid September was 30.4%. There was no significant difference in disease incidence among the regions examined. Correlation coefficient analysis of the disease incidence with weather factors revealed that it was significantly related to relative humidity, precipitation, rainy days, and duration of continuous rainy days. Most fungal isolates from the diseased fruit were Colletotichum gloeosporioides. In the in field experiment, unmature fruit was somewhat more susceptible to the disease than mature fruit. In the field experiment, the disease occurred severely in open fields, having the disease incidence of 12.1%; however, no disease was observed in the rain-proof fields. The anthracnose on red pepper fruit developed earlier and more severely in the successive cropping field with red pepper than the field having other crops. Removal of infected plant debris also delayed and reduced the disease occurrence, suggesting that plant debris infested with the anthracnose fungus serve as a primary inoculum source which may govern the severity of the disease in the field.

• Korean journal of food and cookery science
• /
• v.14 no.4
• /
• pp.380-387
• /
• 1998

The stability of red pepper seed oils during storage at 20${\pm}$3$^{\circ}C$, 40${\pm}$3$^{\circ}C$ and heating at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20${\pm}$3$^{\circ}C$ or 40${\pm}$ 3$^{\circ}C$, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180${\pm}$5$^{\circ}C$, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.

• Korean Journal of Environmental Agriculture
• /
• v.30 no.2
• /
• pp.223-228
• /
• 2011

BACKGROUND: Rhizosphere bacteria may improve plant growth and productivity both by supply nutrients and hormonal stimulation. Although many experiments have shown improvements in plant growth with inoculation of bacterial cultures to the rhizosphere, the main obstacle in the applications of plant growth promoting rhizobacteria in a large scale is the inconsistency of the results. We tested the growth promoting effects of Azospirillum and Methylobacterium strains on red pepper plant. METHODS AND RESULTS: Red pepper seedlings were grown for 25 days in a growth media inoculated with A. brasilense CW903 or M. oryzae CBMB20. The seedlings were transplanted and grown for 45 days in pots with soil in a greenhouse, at half the recommended level of fertilizer. Bacterial culture, $4.0{\times}10^9$ for A. brasilense CW903 and $5.8{\times}10^8$ CFU for M. oryzae CBMB20, was applied in root zone soil periodically every 10 days during the experiment. Inoculation of M. oryzae CBMB20 significantly increased the red pepper plant growth in terms of leaf number, height and mass of shoot, or root mass compared to uninoculated control plants. Although beneficial effects of A. brasilense on plant growth of many crops were observed, the growthpromoting effect of A. brasilense CW903 on red pepper plant was not found in this study. CONCLUSION(s): The factors responsible for the irregularities in plant growth promoting of rhizobacteria are difficult to elucidate. Extensive inoculation experiments in the greenhouse and in the field should enable us to define the factors critical to obtain successful application of plant growth promoting rhizobacteria.