• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.354-359
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• 2005

To investigate the physiological activities and development of tangerine peel tea, we examined the antioxidant effect of tangerine peel tea and determined the physicochernical characteristics including proximate composition, mineral contents, color values and sensory evaluation. The wet weight composition of tangerine peel tea was $61.6\pm0.3mg$ of crude carbohydrate, $15.0\pm20mg$ of crude lipid, $8.3\pm2.1mg$ of crude Protein and $7.6\pm0.1mg$ of crude ash. The pH of tnagerine peel tea decreased with increasing preparation temperature. The Hunter color values (L and a values) generally increased with increasing preparation temperature. Total phenolic contents of tangerine peel tea were $16.0 mg\%\;at\;60^{\circ}\;18.9mg\%\;at\;80^{\circ}C\;and\;20.9m\%\;at\;100^{\circ}C$. As the preparation temperature of tangerine peel tea increased, the radical scavenging activity (DPPH) also increased obviously. In the sensory evaluation, the tangerine peel tea prepared with 1 g at $80^{\circ}C$ obtained the best result with high scores in overall acceptability.

• Journal of Environmental Science International
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• v.2 no.4
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• pp.357-365
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• 1993

This study was conducted for the efficient utilization of biomaterials such as starch residue, tangerine skin, and green tea residue, which are agricultral by-products discarded in Cheju Province annually, as adsorbents and biomaterials were examined for their removal ability of heavy metal ions in waste water by batch adsorption experiments. The removal efficiency of biomaterials for heavy metal ions was above 80-90% and almost similar to activated carbon and the adsorption ability of those treated with 포르말린 was improved in the green tea residue only for $Pb^{2+}$, $Cu^{2+}$, and $Zn^{2+}$. In the conditions of pH, the removal efficiency of heavy metal ions was high in the range of 5-7. In the solutions which heavy metal ions were mixed, the removal efficiency was similar at $Ag^+$, $Pb^{+2}$ and reduced to about 10% at the other ions, as compared with the solutions they were not mixed. Adsorption isotherm of biomaterials was generally obeyed to Freundlich formular than Langmuir formular and Freundlich constant, 1/n were obtained in the range of 0.1-0.5.

• Journal of Microbiology and Biotechnology
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• v.23 no.6
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• pp.771-778
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• 2013

Essential oils are increasingly of interest for use as novel drugs acting as antimicrobial and antiviral agents. In the present study, we report the in vitro antiviral activities of 29 essential oils, extracted from Chinese indigenous aromatic plants, against the tobacco mosaic virus (TMV). Of these essential oils, those oils from ginger, lemon, tea tree, tangerine peel, artemisia, and lemongrass effected a more than 50% inhibition of TMV at 100 ${\mu}g/ml$. In addition, the mode of antiviral action of the active essential oils was also determined. Essential oils isolated from artemisia and lemongrass possessed potent inactivation and curative effects in vivo and had a directly passivating effect on TMV infection in a dose-dependent manner. However, all other active essential oils exhibited a moderate protective effect in vivo. The chemical constitutions of the essential oils from ginger, lemon, tea tree, tangerine peel, artemisia, and lemongrass were identified by gas chromatography and gas chromatography-mass spectrometry. The major components of these essential oils were ${\alpha}$-zingiberene (35.21%), limonene (76.25%), terpinen-4-ol (41.20%), limonene (80.95%), 1,8-cineole (27.45%), and terpinolene (10.67%). The curative effects of 10 individual compounds from the active essential oils on TMV infection were also examined in vivo. The compounds from citronellal, limonene, 1,8-cineole, and ${\alpha}$-zingiberene effected a more than 40% inhibition rate for TMV infection, and the other compounds demonstrated moderate activities at 320 ${\mu}g/ml$ in vivo. There results indicate that the essential oils isolated from artemisia and lemongrass, and the individual compound citronellal, have the potential to be used as an effective alternative for the treatment of tobacco plants infected with TMV under greenhouse conditions.

• Journal of Applied Biological Chemistry
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• v.57 no.3
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• pp.211-218
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• 2014

Polymethoxyflavones (PMFs) are a group of polymethoxylated bioactive flavones with diverse biological activities, including anticancer, anti-inflammatory, antibacterial, and antiviral activities. PMFs are found from various plants such as orange, tangerine, and krachaidum. To establish the simple quantitative analytical methods for PMFs, chromatographic analysis was applied to the selected krachaidum foods because krachaidum contains diverse PMFs compared to other PMF-containing foods. Krachaidum is the rhizome of Kaempferia parviflora, and many commercial krachaidum products, such as tea, juice and wine, are commercially available and consumed as health functional foods in Asian countries. Apart from the claimed health promoting benefits, reliable quality assurance and legal guideline for the registration of these products are not available yet. Twelve PMFs were analyzed from the commercial krachaidum foods by GC-FID and HPLC-DAD. No single chromatographic method could not analyze 12 PMFs simultaneously. HPLC-DAD method was found more sensitive to detect PMFs. Based on our analysis data, we proposed 5,7-dimethoxyflaone and 5,7,4'-trimethoxyflavone as index components for the food products.

• Applied Biological Chemistry
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• v.47 no.3
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• pp.300-306
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• 2004

Eight cation or anion-responsive polymer membranes were prepared by a casting procedure employing polyvinyl chloride, Bis (2-ethylhexyl)sebacate and each electroactive material in the ratio of 66 : 33 : 1. The resulting membranes were separately installed onto the sensitive area of the ionic electrodes to produce an 8-channel taste sensor array. The taste sensors of the array were connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a PC via an A/D converter. The taste evaluation system was applied to a discriminant analysis on six groups of marketed beverages like sikhye, sujunggwa, tangerine juice, ume juice, ionic drink and green tea. When the signal data from the sensor array were analyzed by principal component analysis after normalization, the 1st, 2nd and 3rd principal component explained most of the total data variance. The six groups of the analyzed beverages were discriminated well in the three dimensional principal component space. The half of the five groups of the analyzed beverages was also discriminated in the two dimensional principal component plane.