• Applied Biological Chemistry
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• v.35 no.6
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• pp.443-448
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• 1992

To investigate the production of monoterpenoids by Mentha pipperita cells in suspension culture, effects of media formulation, plant growth hormones, initial pH of the media, and cold stress on the production of essential oil and menthol were analyzed. Among the media employed, Lin-Staba medium resulted in the best essential oil production. Addition of 100 mg/l of yeast extract to the Lin-Staba medium induced the cells to produce large amount of essential oil and high content of menthol (0.39 g/l and 19.6%, respectively). In the effect of plant growth hormone, auxine were more effective than cytokinins. At initial pH of 4.7, oil production was good but menthol content was low. However at pH 5.7 the trend was reversed. When the culture temperature was lowered from $27^{\circ}$ to $10^{\circ}$ during 6 hour-dark period, growth was not changed much but essential oil production and menthol content was increased and reached to 528 mg/l and 21%, respectively.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.153-161
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• 2016

This study investigated the chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils collected using different extraction methods. The essential oils obtained by simultaneous steam distillation extraction (SDE) and hydrodistillation extraction (HDE) methods from the aerial parts of Solidago virga-aurea var. asiatica Nakai were analyzed by GC and GC-MS. Ninety-nine volatile flavor compounds were identified in the essential oil produced from Solidago virga-aurea var. asiatica Nakai using the SDE method. These compounds were classified into eight categories in terms of chemical functionality: 26 hydrocarbons, 8 aldehydes, 36 alcohols, 7 ketones, 12 esters, 5 oxides and epixides, 4 acids, and a miscellaneous one. Spathulenol (15.66%) was the most abundant compound. Ninety-eight compounds including of 35 hydrocarbons, 6 aldehydes, 29 alcohols, 6 ketones, 10 esters, 4 oxides and epixides, 7 acids, and a miscellaneous one were identified in the essential oil from the plant using the HDE method. Hexadecanoic acid (24.74%) was the most abundant compound. The chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils extracted by SDE and HDE methods are characterized by high content of sesquiterpene alcohols and acids, respectively. The extraction methods may be influenced in the chemical composition of natural plant essential oils.

• Applied Biological Chemistry
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• v.37 no.1
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• pp.1-8
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• 1994

This study was carried out to investigate the changes in volatile constituents concerning with the flavor of the green ginger (Zingiber officinale Roscoe) during storage in underground pit ($15^{\circ}C$, RH 95%). And the constituents of essential oil of etiolated shoots formed on the mother rhizomes during the five months storage in the dark under same conditions were compared with those of mother rhizomes. The essential oils of Korean domestic ginger (Bong-dong cultivar) were isolated by simultaneous steam distillation and extraction method (SDE). Then the compositions of the essential oils were analysed by GC and GC-MS spectrometry. The major compounds of essential oil from the fresh rhizomes were zingiberene, $citronellol+{\beta}-sesquiphellandrene$, ${\beta}-phellandrene$, camphene, geranial, ${\gamma}-bisabolene$, ar-curcumene+geranyl acetate, ${\alpha}-pinene$, ${\beta}-gurjunene$, limonene and neral. The content of monoterpene hydrocarbons increased with a concomitant lowering in the amounts of sesquiterpene hrdrocarbons and oxygenated sesquiterpenes during storage of rhizomes although contents of the oxygenated monoterpens changed little or slightly during the storage. During the storage the content of such monoterpenes as camphene, ${\beta}-phellandrene$ and citral (neral and geranial) increased whereas the content of such sesquiterpenes as zingiberene and $citronellol+{\beta}-sesquiphellandrene$ decreased. The composition of shoot oil differed from that of mother rhizome oil in having higher content of terpene hydrocarbons and also in the higher content of bornyl acetate, ${\beta}-gurjunene$ and ar-curcumene+geranyl acetate and lower in citral (neral and geranial).

• Korean Journal of Pharmacognosy
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• v.47 no.3
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• pp.226-231
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• 2016

The present GC-MS analysis elucidated the composition of the essential oil obtained from the herb of Elsholtzia ciliata(Lamiaceae). Overall, the content of monoterpenes was higher than that of sesquiterpenes. Monoterpenes rich in this oil were carvone (peak area, 26.180%), camphor (2.304%), borneol (9.974%), dihydrocarveol (3.296%), ${\alpha}$-citral (=geranial, 4.025%), geranic acid (2.961%), while sesquiterpenes occupying relatively higher percentage were ${\alpha}$-humulene (0.918%), (-)-spathulenol (0.974%), ${\alpha}$-caryophyllene oxide (2.014%), globulol (1.362%), ${\beta}$-caryophyllene oxide (0.750%). The components characterizing this oil were 1-octen-3-ol, acetophenone, and butylated hydroxytoluene. The $IC_{50}$ of this oil on acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) were $42.37{\mu}g/ml$ and $121.34{\mu}g/ml$, respectively, suggesting that the essential oil of E. ciliata may be active on the memory loss of patients suffering from Alzheimer's disease.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.232-236
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• 2006

The essential oil of Swertia chirata Buch.-Ham. was extracted by solvent extraction (n-pentane:diethylether, 1:1) method using simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of essential oil obtained from S. chirata was 236.47 mg/kg. Seventy seven compounds of the essential oil belonging to chemical classes of acid (4), alcohol (21), aldehyde (15), ester (3), furan (3), hydrocarbon (7), ketone (17) and miscellaneous (7) were tentatively identified. The major volatile compounds ranged in content order were as follows: undecanoic acid (28.63%), 2-buten-2-one (20.42%), camphor (18.40%), 2-heptadecanone (14.72%), and cedrol (13.07%).

• Journal of Plant Biotechnology
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• v.39 no.4
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• pp.242-252
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• 2012

Seed storage oils are essential resources for not only human and animal diets but also industrial applications. The primary goal of this study was to increase seed oil content through comparative analysis of two seed-specific promoters, AtFAE1 from Arabidopsis Fatty Acid Elongase 1 gene and BnNapin from Brassica napus seed storage protein gene. AtWRI1 and AtDGAT1 genes encoding an AP2-type transcription factor and a Diacylglycerol Acyltransferase 1 enzyme, respectively, were expressed under the control of AtFAE1 and BnNapin promoters in Arabidopsis. The total seed oil content in all transgenic plants was increased by 8-11% compared with wild-type seeds. The increased level of oil content in AtWRI1 and AtDGAT1 transgenic lines under the control of both promoters was similar, although the activity of the BnNapin promoter is much stronger than that of AtFAE1 promoter in the mature stage of developing seeds where storage oil biosynthesis occurs at a maximum rate. This result demonstrates that the AtFAE1 promoter as well as the BnNapin promoter can be used to increase the seed oil content in transgenic plants.

• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.299-304
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• 1998

This experiment was conducted to determine the essential oil content and the aromatic constituents in the leaves of Saururus chinensis Baill, Angelica dahurica Fischer and Cnidium officinale Makino. Volatile aromatic compounds in three aromatic medicinal plants were extracted with steam distillation extraction method and identified by GC/MS. Major aromatic compounds in Saururus chinensis Baill were 1,6-octadien-3-ol, 1, 3-benzodioxole, myristicin, ${\alpha}-cadinol$ and patchouene. Major aromatic compounds in Angelica dahurica Fischer were terpinolene, 3-carene, ${\beta}-caryophyllene$, ${\beta}-cubebene$, butylated hydroxy toluene, caryophyllene oxide, piperonal, and in Cnidium officinale Makino were aristolene, benzocycloheptene, ylangene, valencene, ${\beta}-cedrene$, satene, and menthofuran. Essential oil content was highest in Saururus chinensis plant.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.1
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• pp.66-78
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• 1992

The essential oil of Korean valerian root ( Valeriana fauriei roar. dasycarpa Hara) was isolated by simultaneous distillation Sl extraction. The oil content of fresh root was 0.7% (wb) and that of dried root was 2.1 5 (db) and sensory analysis of the oil indicated sweet-balsamic, woody and floral characteristic aroma notes. The oil was fractionated into one hydrocarbon fraction and three oxygenated hydrocarbon fractions by using silica gel column chromatograpy. Each fraction was analyzed by capillary GC and GC-MS. Out of 81 characterized compounds, the major compounds were a-pinene, camphene, $\beta$-pinene, bornyl acetate, borneol , bornyl iso-valerate and sesquiphellandrene and the characteristic floral and woody aroma of neutral fraction of Korean valerian root could be due to be the presence of oxygenated compounds such as borneol, bornyl acetate, bornyl iso-valerate, p-ionone ana $\beta$-ionone epoxide. Comparing the yield of Korean valerian root with those from other origins reported, oil content of Korean valerian root was higher than those of European and Indian origins.

• Journal of the Korean Wood Science and Technology
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• v.45 no.1
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• pp.96-106
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• 2017

This study aims to identify the chemical compositions and antioxidant activities of essential oil, extracted from the leaves of Neolitsea aciculata (Blume) Koidz by the hydrodistillation method. To the end, the chemical composition of N. aciculata leaf oil was firstly analyzed through GC/MS. The major constituents of essential oil were found to be: cis-ocimene (11.00%), trans-ocimene (9.65%), elemol (9.15%), ${\beta}$-elemene (8.75%), germacrene-D (7.55%), trans-caryophyllene (5.90%), ${\gamma}$-elemene (5.40%) and ${\tau}$-muurolol (4.95%). Then, the antioxidant potential of the essential oil was evaluated by the methods of total polyphenolic content (TPC) assay, DPPH radical scavenging activity, ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP). It was estimated that the total polyphenolic content of the oil was $136.7{\pm}0.13\;mg\;GAE/g$ and the efficient concentration of the oil required to scavenge 50% DPPH radicals ($EC_{50}$ value) was $639.33\;{\mu}g/m{\ell}$. Also, ABTS radical scavenging activity was identified to be concentration dependent, while the FRAP value was $31.21{\pm}0.12\;{\mu}M$ $FeSO_4{\cdot}7H_2O/g$. Such figures, as a result, suggest that the essential oil extracted from the leaves of N. aciculata has its antioxidant activity, which can serve as significant health functional benefits.

• Journal of the Korean Wood Science and Technology
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• v.50 no.4
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• pp.272-282
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• 2022

The essential oil extracted from Citrus × natsudaidai (Yu. Tanaka) Hayata peels is known to have various biological properties. However, the chemical composition of essential oil is influenced by the ripening stages of fruits, which then affects related biological activities. This study investigates the antioxidant activities of essential oils extracted from Citrus × natsudaidai peels at different ripening stages (immature, mature, and overripe). The essential oils were extracted using the hydro-distillation method. As a result of gas chromatography-mass spectrometry (GC-MS) analysis, d-limonene was dominant and was increased as matured. However, 𝛄-terpinene was decreased. The antioxidant properties and their total phenolic content (TPC) were influenced by the ripening stages. The TPC was highest in the immature stage of essential oil (1,011.25 ± 57.15 mg GAE/100 g). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was excellent in the immature stage (EC₅₀ = 15.91 ± 0.38 mg/mL). 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was superior in overripe stage (EC₅₀ = 20.43 ± 0.37 mg/mL). The antioxidant activity measured using ferric reducing antioxidant power (FRAP) assay showed higher values for the essential oils in immaturity (1,342.37 ± 71.07 mg Fe²⁺/100 g). Comprehensively, the essential oil in the immature stage showed the best antioxidant activity. Finally, knowing the chemical composition and antioxidant activity at different ripening stages will provide data for selecting the right fruit.