• Food Science of Animal Resources
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• v.33 no.4
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• pp.456-462
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• 2013

The present study investigated the effects of Liriopeplatyphylla extract (LPE) and Akebiaquinata extract (AQE) on breast meat properties when used as dietary supplements of broiler chickens. First, the identification and quantification of phenolic acids and flavonoids were carried out by HPLC. As a result, the total amount of phenolic acids and flavonoids was higher in AQE than LPE. These extracts were added at a rate of 0.2% to the broiler diets, and a feeding trial was conducted in battery cages for 35 d. At the end of the experiment (d 35), six carcasses from each treatments were used for evaluating meat quality. The experimental results indicate that color shades, pH levels, volatile basic nitrogen, thiobarbituric acid reactive substance (TBARS), cooking loss and drip loss of breast meat fed with 2 extracts were not different as compared with the controls at d 0 and d 10 of storage. However, TBARS values of breast meat fed with either the control diet or the LPE supplementation was increased as the storage period increased (from d 0 to d 10) (p<0.05), while AQE-fed groups were not different between d 0 to d 10 of storage. In textural properties, the addition of LPE and AQE decreased shear force values at d 10 of storage (p<0.05). Cohesiveness, gumminess and chewiness of breast meat were increased in AQE-fed groups when compared with the control at d 0 of storage (p<0.05). Dietary additions of AQE and LPE only increased the linoleic acid contents of chicken breast meat (p<0.05). In conclusion, supplementation of these extracts in broiler diets may potentially influence meat qualities including the TBARS, textural properties and linoleic acid levels in broiler chicken meats.

• Food Science and Preservation
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• v.12 no.2
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• pp.161-165
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• 2005

The content of general components such as moisture, crude ash, protein and crude fat were not different among the samples, but the content of crude protein in the fresh garlic was higher (in fresh garlic) than that of heat-treated garlic. Eighteen amino acids were analysed from the fresh garlic. The content of arginine was the highest in the fresh garlic. The amount of free amino acids was less than that of total amino acids, but their compositions were similar. Among minerals, the content of K was much higher than those of Mg, Ca and Na. The volatile compounds from the garlic extracts were identified by GC/MS. The composition of diallyl disulfides was very high among the volatile compounds, which were decreased in heat-treated ones.

• Journal of Life Science
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• v.22 no.7
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• pp.981-986
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• 2012

To produce a new tea with a good flavor and functional properties using green tea of low quality, naked barley and barley were selected to blend with the green tea. The simultaneous distillation extraction method (SDE) using Likens and Nickerson's extraction apparatus was used to extract the volatile flavor compounds from the samples. The concentrated flavor extracts were analyzed and identified by GC and GC-MS. The GC patterns of the flavor components in two parched barleys were very different. The main volatile flavor components in two of the samples were alkyl pyrazines. Compounds including 3-methylbutanal, 2-methylbutanal, dihydro-2-methyl-3(2H)-furanone, 2,5-dimethyl pyrazine, and 3-ethyl-2.5-dimethyl pyrazine were isolated from the naked barley. Compounds including thiophenes, thiazoles, sulfides, and pyrroles with burnt odor were isolated from the barley. The parched naked barley was better than barley for adding to green tea. The main aroma components of the green tea blended with the naked barley were hexanol, hexanal, trans-2-hexenal, ${\beta}$-ionone, ${\alpha}$-ionone, alkyl pyrazines, 3-methylbutanal, 2-methylbutanal, and furfural.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.224-230
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• 2009

This study was to investigated the effects of adding of medicinal herbal (cinnamon, licorice and Bokbunja) to ground beef during storage by examining surface color, water holding capacity, cooking loss, increased rate of thickness, decreased rate of diameter, pH, VBN (volatile basic nitrogen) content and TBARS (2-thiobarbituric acid reactive substances) values of the beef under cold ($4{\pm}1$) storage conditions for 9 days. Four types of ground beef were prepared by adding the follow: 10% water (control), 10% cinnamon extracts (T-1), 10% licorice extracts (T-2), and 10% Bokbunja extracts (T-3). The $L^*$ (Lightness) and $a^*$ (Redness) values of the beef significantly decreased (p<0.05) whereas no significant changes were shown in the $b^*$ (Yellowness) value during storage, and which were not influenced by the additions of herbal extracts. Water holding capacity was significantly increased during cold storage (p<0.05), and was not influenced by the addition of the extracts. The cooking loss of the control, T-2 and T-3 were significantly decreased during cold storage (p<0.05), and T-1 had no significant changes in cooking loss. There were no significant changes in the thickness and diameter during cold storage, and which were not influenced by the addition of the extracts. The pH of the control decreased until 6 days of storage, but increased at 9 days, and the pH levels of T-1, T-2 and T-3 decreased during cold storage. VBN content was increased during cold storage and the VBN contents of the samples containing herbal extracts were lower than that of the control. In addition, the TBARS values of the ground beef containing the extracts were lower than that of the control.

• 한국문화재보존과학회:학술대회논문집
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• 2001.11a
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• pp.49-58
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• 2001

The antibacterial and insecticidal properties of ethanol extracts and volatile components extracted from Eugenia caryophyllata, Boswellia carerii, Agastache rugosa, Aristolochia contorta, and Aquilaria agallocha were evaluated. The ethanol extract and volatile component of E. caryophyllata showed strong antimicrobial effect against all strains (Mucor hiemalis, Aspergillus niger, Penicillium funiculosum, Trichodema viride) and the volatile component of B. carterii showed antimicrobial effect against all strains except T. viride. The ethanol extract of E. caryophyllata and A. contorta showed $100\%\;and\;32\%$ mortality against Reticulitermes spertus kyushuensis Morimoto for 48 hours and 72 hours, respectively. In the case of volatile component, R. aryophyllata showed $100\%\;and\;20\%$ mortality against R. spertus and Lyctus linearis GOZE, respectively. The main constitute, eugenol $(92\%)$ among nine components from volatile component of E. aryophyllata were identified as antibacterial active substance.

• Journal of Life Science
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• v.22 no.8
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• pp.1071-1076
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• 2012

To investigate the antimicrobial and anti-halitosis effects of Alnus firma extracts and gallic acid (GA) isolated from A. firma, we measured their antimicrobial activities against oral pathogens and their inhibitory effects on the cell adhesiveness and acid production of oral pathogens. In addition, the levels of volatile sulfur compounds were determined by using oral chroma. The dichloromethane (DCM) fraction has broad antimicrobial activity, and the ethylacetate (EA) fraction showed a relatively high level of antimicrobial activity against Streptococcus mutans and Porphyromons gingivalis. Especially, the GA and DCM fractions had significant inhibitory effects on the attachment and acid production of S. mutans and Streptococcus salivarius, respectively. The 2% MeOH extract of A. firma showed a significant inhibitory effect on the production of volatile oral compounds, such as hydrogen sulfide, methyl mercaptan, and dimethyl sulfide, which can cause bad breath and halitosis. Two percent GA also had a significant inhibitory effect on the production of hydrogen sulfide. Our study showed that the active fractions and GA of A. firma could be suitable resources for development as a natural antibiotic agent for the treatment of infectious oral diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.201-208
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• 2007

Functional oils (FOs) were produced from commercial diacylglycerol oil and red yeast rice extracts from 80% ethanol for 1 hr in a shaking water bath at $35^{\circ}C$ and 175 rpm. FOs contained (A) 600, (B) 1200, (C) 1800, and (D) 2280 ppm of red yeast-rice extracts, respectively. The Hunter a value and b value were risen whereas L value was reduced along with the increase of extract concentration. Content of monacolin K and total phenolic compounds in FOs significantly increased according to the increase of extract concentration. The oxidation stability of FOs was observed by Rancimat at $98^{\circ}C$. Induction time decreased according to the increase of extract concentration. The major volatile compounds of FOs were compared using the electronic nose (EN) system and solid phase microextraction (SPME) method combined with gas chromatograph/mass spectrometry (GC/MS). EN was composed of 12 different metal oxide sensors. Sensitivities (Rgas/Rair) of sensors from EN were analyzed by principal component analysis (PCA), whose proportion was 99.66%. For qualitative or quantitative analysis of volatile compounds by SPME-GC/MS, the divinylbenzene/carboxene/polydimethyl-siloxane fiber and sampling temperature of $50^{\circ}C$ were applied.

• Journal of Conservation Science
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• v.35 no.4
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• pp.269-277
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• 2019

Seaweed extracts, namely carrageenan obtained from Grateloupia elliptica and algin obtained from Laminaria, were employed as adhesive agents to synthesize solid adhesives for paper. Carrageenan from Grateloupia elliptica with the highest adhesive strength and lgin from Laminaria with the highest compressive strength was selected. The selected carrageenan and algin were mixed in a ratio of 7:3, and the mixture was employed as an adhesive agent. At a high temperature, sodium stearate(used as a solidifying material) oxidized the seaweed extracts. Consequently, carrageenan and algin were added to the final manufacturing process. The adhesive strength of the final synthesized solid adhesive is found to be 3.02 MPa and the compressive strength is found to be 30.5 N. Compared to the adhesive strength (2.95 MPa) and compressive strength (30.11 N) of commercial solid adhesives, the obtained results indicate superior adhesion characteristics. Furthermore, the proposed adhesive is environment-friendly because the presence of volatile organic compounds, formaldehyde, and heavy metals(such as chromium, lead, and cadmium) were not detected. Moreover, when used, the flatness of paper was twice that of commercial solid paper adhesives. Hence, the proposed adhesive can provide excellent adhesion, stability, and usability.

• Natural Product Sciences
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• v.20 no.3
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• pp.152-159
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• 2014

A phytochemical investigation of Spergularia marina (L.) Griseb. growing in Egypt, has been carried out, which resulted in the isolation of seven compounds from the different extracts of the plant namely; ${\beta}$-sitosterol glucoside, tricin (1) dihydroferulic acid (2), vanillic acid (3), 4-hydroxybenzoic acid (4), uracil (5) and 8-hydroxy cuminoic acid (6) Structure elucidation of the isolated compounds was carried out using different spectroscopic techniques. This is the first report for the isolation of these compounds from genus Spergularia. Furthermore, 8-Hydroxy cuminoic acid and uracil were isolated for the first time from family Caryophyllaceae. The chemical composition of the volatile components present in the petroleum ether extract of Spergularia marina (L.) Griseb. using combined gas chromatography-mass spectrometry (GC-MS) is reported here for the first time. Of the 97 components present, 59 were identified including three sulfur containing compounds which represented about 1.8% of the volatiles of the total petroleum ether extract. This prompted us to study and report its possible antimicrobial activity. In addition, the antibacterial and antifungal screening of different extracts of Spergularia marina (L.) Griseb. as well as some isolates have been performed using agar diffusion method.

• Journal of Ecology and Environment
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• v.29 no.4
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• pp.381-387
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• 2006

We analyzed the total yields and composition of essential oils in leaf extracts of Nepeta cataria by Gas Chromatography Mass Spectrometry (GC-MS). Thirty-six compounds representing 97.0% of total oil were detected. The major constituents of essential oils in Nepeta cataria were nepetalactone (90.9%), unidentified compound (Retention time 17.35; 1.82%), 1,8-cineol (1.49%), ${\beta}-caryophyllene$ (1.12%), and ${\beta}-pinene$ (1.078%). The volatile compounds in leaf extracts of N. cataria concentrated to nepetalactone ($88.83{\sim}93.33%$) remarkably. In the essential oil of N. cataria cis,trans-nepetalactone ($30.2{\sim}37.8%$) and cis,cis-nepetalactone ($31.5{\sim}37.0%$) were found as the main constituents. The effects of essential oil of N. cataria on the growth of six microorganisms (Bacillus cereus, B. subtilis, B. amyloliquefaciens, Escherichia coli, Staphylococcus aureus subsp. aureus, and Pseudomonas aeruginosa) were investigated. The essential oil of N. cataria had strong inhibitory effect on the growth of three fungal species (Bacillus cereus, B. subtilis, and B. amyloliquefaciens). The essential oil from N. cataria was found to have a low antimicrobial activity against Staphylococcus aureus subsp. aureus, while no activity were found against Escherichia coli and Pseudomonas aeruginosa. Results indicate the significant antimicrobial effect, which may be depended on the yield of nepetalactone.