• Food Science and Biotechnology
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• v.18 no.6
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• pp.1371-1378
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• 2009

The aim of this study is to elucidate the anti-inflammatory activities of chopi (Zanthoxylum piperitum A.P. DC.) essential oil. Essential oil (EO) of chopi was extracted by steam distillation method, and its major constituents were limonene and geranyl acetate. Chopi-EO decreased approximately 38% of nitrite production, as compared to the lipopolysaccharde (LPS)-induced nitrite production. However, chopi-EO and its components did not quench nitric oxide (NO) chemically in cellfree system, and markedly inhibited approximately 40.4% of inducible nitric oxide synthase (iNOS) mRNA transcription. In addition, the inhibition of E-selectin gene transcription by chopi-EO caused the suppression of cellular adhesion. These results suggest that chopi-EO may exert potential anti-immunological inflammatory activity.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.529-532
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• 2005

Volatile compounds, isolated from Chopi (Zanthoxylum piperitum A.P. DC.) using steam distillation, were analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O). Forty-six volatile compounds, consisting of 12 hydrocarbons, 8 aldehydes, 5 esters, 12 alcohols, 4 ketones, 4 oxides and 1 acid, were tentatively identified from the essential oil of Chopi. Unidentified compounds constituted 7.2% of the total peak area. Limonene was the most abundant compound, followed by geranyl acetate, citronellal, cryptone and ${\beta}$-myrcene. In addition, aroma-active compounds, in particular citronellal and limonene, which are related to the citrus and Chopi flavors of Chopi essential oil, were detected. The aroma of Chopi essential oil had a score of 4.8 on the preference test (neither like nor dislike) and a score of 5.97 on the intensity test (slightly strong) using the 9-point hedonic scale.

• Food Science and Preservation
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• v.7 no.2
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• pp.189-194
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• 2000

To study the potential of the Zanthoxylum schinifolium and Z. piperitum leaves, as raw materials for functional food and medicine, apart from male and female, chemical components were carried out. Among general components of sancho and chopi leaves, moisture and crude protein were higher sancho leaf than chopi leaf, but total sugar and crude fat were higher chopi leaf than sancho leaf and the components of major minerals were K, Ca, Mg and Na. Among free sugars, glucose(0.24% and 0.21%) and sucrose(0.19% and 0.27%) were the highest contents in sancho and chopi leaves(male and female), respectively. The organic acid were isolation and identification as malic acid and citric acid, citric acid is higher than malic acid. The total amino acid of sancho and chopi leaves contained proline and glutamic acid in male and female sancho and female chopi leaves, glutamic acid and aspartic acid in male chopi leaf highly in order. The fatty acid contents of four samples were high 15.16%, 9.76%, 8.78% and 9.29% of linolenic acid, respectively. Among many volatile compounds, limonene(13.25% and 19.16%) and citronellal(34.37% and 29.66%) were predominant flavor compounds in sancho and chopi leaves(male and female), respectively.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.62-62
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• 2023

Zanthoxylum piperitum ("chopi" in Korean) has been used as traditional medicinal plants with high anti-inflammatory, antioxidant, and antifungal activities. The aims of the study were to identify marker compounds and to investigate metabolites variation of chopi according to different parts and harvest times. Every month from June to September, chopi were harvested with three different parts: leaves, leaf-twig mixtures, twigs. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), two main marker compounds (quercitrin and quercetin-3-O-glucoside) were characterized in 70% ethanol extracts of chopi. Quantification of the two marker compounds were subsequently conducted by high performance liquid chromatography (HPLC), representing that contents of these compounds were higher in leaves and leaf-twig mixtures rather than twigs. For the comprehensive analysis of metabolites associated with production of marker compounds, 35 primary metabolites were identified using gas chromatography-mass spectrometry (GC-MS). Multivariate analysis results represented that plant parts were main contributors to the separation of chopi. However, significant differences were not observed between leaves and leaf-twig mixtures samples. The partial least square (PLS) predictive model revealed that monosaccharides (fructose, galactose, glucose, mannose, xylose) and branched-chain amino acids (isoleucine, valine, leucine) were important determinants for the production of marker compounds together with alanine, inositol, GABA, and theronic acid. This study could be extended to stabilize and utilize chopi as an industrial material, as well as to find good candidates with various nutritional traits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.199-203
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• 2001

Chopi, Zanthaxylum piperitum DC., has been used as natural spice traditionally in the Far East countries including Korea. This study was performed with the object of providing basic data, firstly for the decision of the appropriate harvesting time for traditional use of chopi and secondly for developing a new spice satisfying the national dietary custom from chopi as raw material. Concerning the conte수 and its change of the proximate composition, the content of moisture and crude protein decreased in all sample, while the content of fiber and ash tended to increased with the lapse of harvest time. The content of mineral elements tended to increase in every sample with the lapse of harvest time, and contents of K and P were higher than that of Ca, Na and Mg. Every sample showed the highest content of 15~16 components of total amino acids at the first period and the content decreased gradually with the lapse of harvest time. On the basis of the first period, every sample showed the highest content of aspartic acid, the lowest content of methionine and the trace of cysteine. Free amino acids increased considerably with the lapse of harvest time for peels of chopi and minchopi broth, while the amount for leaves increased on the contrary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.617-620
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• 1993

To Study an ichthyotoxicity of Zanthoxylum piperitum DC (Chopi) against fish(Misgurnus anguillicaudatus), the bark of Chopi was extracted with water, methanol and chloroform. The ichthyotoxicities of each extract were found in order of MeOH extract, $H_2O$ extract, dried-powder of Chopi and $CHCI_3$ extract. The active compound was isolated from the MeOH extract by silica gel column chromatography, HPLC and recrystalization, successively, and it was identified to be L-asarinin by the comparison of UV, GC-Mass and LC-Mass data.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.936-949
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• 2018

Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.

• Journal of Life Science
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• v.17 no.8 s.88
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• pp.1121-1128
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• 2007

The fruits of Zanthoxylum piperitum are known as having various physiology vitality, and the abstraction ingredient of the pericarp is also known as having strong antibiotic activities against various bacteria. Therefore, this study was carried out to estimate the effect of physiology vitality when the abstraction ingredient of Z. piperitum was added in soy sauce(Chopi-kanjang) and soybean paste(Chopi-doenjang). For the antibiotic activity against the pathogens of sitotoxism such as Staphylococcus aureus, Salmonella typhimurium, Vibrio parahemolyticus, Escherichia coli 0157:H7, the extracts of the Chopi-kanjang was added 1%, 2%, 4% pericarp of Z. piperitum in the manufacturing process of soy source. According to the results, the growth of E. coli 0157:H7 and V. parahemolyticus were respectively inhibited as 70% and 50% by the Chopi-kanjang added 2% of the ingredient. For the antibiotic effects of the aforementioned Chopi-kanjang against Sal. typhimurium and Sta. aureus, the growth of those pathogens was also inhibited between 40% and 60% according to the manufacturing period of Chopi-kanjang. It was confirmed that the antibiotic activity using the mixture of the abstraction ingredient and Chopi-doenjang was lower than those of Chopi-kanjang. In order to estimate the anticancer activity using by caspase-3 activity, the mixture of the abstraction ingredient of the pericarp of Z. piperitum and Chopi-kanjang was treated to leukemia cells. According to the results, the activities of caspase-3 using the mixture added 1%, 2% and 4% of the abstraction ingredient were respectively increased as much as 4, 12, 15 times comparing with the control which was treated with the soy source only. It could be that the mixture of the abstraction ingredient of the pericarp of Z. piperitum and soy source induced apoptosis, and the mixture of the abstraction ingredient and soybean paste had no effect on the activity of caspase-3. In order to find out the death of the aforementioned cells caused by necrosis or apoptosis, DNA fragmentation in the cell was examined. U-937 cells showed apoptotic DNA fragmentation in the incubation with Chopi-kanjang extract.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.170-176
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• 2004

The antioxidative and antimicrobial activity were carried on the Chopi(Zanthoxylum pipperitum) extracts by six kinds of solvents in order to find out new natural food additives. Six solvents were used methanol(MeOH), n-hexan(hexane), chloroform$(CHCl_3)$, ethylacetate(EtOAc), buthanol(BuOH), and water(water) and methanol extract(MEex), hexan extract(HEex), chloroform extract(CHex), ethylacetate extract(EAex), and buthanol extract(BUex), water extract(WAex). The antioxdative activities of them extracts were determined by peroxide value(POV), conjugated diene value(CDV) of corn germ oil storaged for 30 days at $60{\pm}2^{\circ}C$. These extracts were added as 0.02, 0.1, 0.2% of each extracts and compared with ${\alpha}-tocopherol$, and BHT. The antioxidative activities of 0.02% extract were as follows in decreasing order BUex > WAex, BHT, MEex > HEex, EAex, CHex > TOC, and control. While, BUex and CHex among these extracts were shown to be had antimicrobial effects on the microorganism such as Escheria coli, Salmonella typhimurium, Psedomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes. Finally to find out the preference of chopi we had made Yugwanzageon (a kind of shallow fried meat ball)by adding chopi powder. The result were similar to control(not added chopi powder) in case of 0.1% chopi adding Yugwanzageon.(p<0.05) Therefore it was thought to be possible that chopi powder was used Yugwanzageon preperation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.406-412
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• 1998

Such extraction conditions as the kinds of solvent, extracting temperature, extracting time, ratio of material to solvent and particle size of material, were studied to maximize the extraction of oleoresin from chipi. Larger amount of soluble solids were extracted from seeds with nonpolar solvents (hexane, pentane, ether) for extraction, because the seeds contained large amount of crude fats and monoterpene(limonene) volatile compounds. Larger amount of soluble solids were extracted from peel with polar solvents(methanol, ethanol) of extraction because of large amount of water soluble colors, sugars and oxygenated terpene bolatile compounds in the peel. The application of the solvents in intermediate polarity (dichloromethane, acetone) resulted in more effective extraction of soluble solid and volatile compounds. Expecially, dichloromethane was an excellent solvent in extraction of volatile compounds. In the concern of volatile compound recovery yield, the optimum extraction conditions, such as temperature, time, mixing ratio of material to dichloromethane and mean particle size, were $25^{\circ}C$, 10min, 1:10(w/v), 355~250${\mu}{\textrm}{m}$ for chopi peels and 3$0^{\circ}C$, 10min, 1:8(w/v), 355~250${\mu}{\textrm}{m}$ for chopi seeds, respectively.