• Title/Summary/Keyword: herbs

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Microbiological Analysis and Antioxidant Activity of Tomato Sauce Prepared with Various Herbs (허브의 첨가량에 따른 토마토 소스의 미생물 분석 및 항산화성)

  • Kim, Jang-Ho;Yoo, Seung-Seok
    • Journal of the Korean Society of Food Culture
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    • v.25 no.2
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    • pp.207-215
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    • 2010

  • The purpose of this study was to investigate the microbiological characteristics and antioxidant activity of tomato sauce in terms of the variety of herbs that have been widely used in Western cuisine. As storage time increases, the number of total microbes changes, but the bacteria count was in the range of $1.0{\times}10^1-2.1{\times}10^2$, which did not increase much over 60 days of storage. The reason seems to be that the amount of heat treatment undergone by this type of sauce type, and its acidity make for difficult conditions for microbes to live. Yeast and mold measurements showed that yeast and mold were not detected for up to 30 days of storage in the tomato sauce with various types and amounts of added herbs. After 45 and 60 days, the yeast and mold count was in the range of $1.0{\times}10^1-8.5{\times}10^1$, and the same in the control. Measurements of phenolic compounds in 60 days of storage showed that tomato sauce with different types and amounts of added herbs had the lowest amounts relative to the control for all storage periods. The more herbs that were added, the higher the phenolic compounds resulted. As storage times increase, the phenolic compounds showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase antioxidant activity when more herbs were added. The microbiology results of the storage test of tomato sauce with added herbs showed that the amount of microorganisms in tomato sauce with added herbs did not increase much in 60 days of storage at $4^{\circ}C$. The amount of microorganisms was small, so tomato sauce with added herbs can be used for 2 months with refrigeration.

  • https://doi.org/10.7318/KJFC.2010.25.2.207 인용 PDF KSCI

Characterization of Biocompatible Lipid-Based Vesicles Contained with Medicinal Herb Extracts

  • Lee, Kyu-Jin;Park, Sun young;Park, Geuntae
    • Journal of Environmental Science International
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    • v.27 no.10
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    • pp.853-863
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    • 2018

  • In order to increase the medicinal herbs efficiency of drug delivery, vesicles contained with medicinal herbs were prepared by phosphatidylcholines and surface active agent. Vesicles loaded with medicinal herbs were characterized by UV-spectroscopy, Zetasizer. The antioxidant activity of vesicles was measured by DPPH assay and ABTS radical scavenging assays. Also, an analysis was conducted to determine the effects of anti-inflammatory of vesicles contained medicinal herbs. In addition, the whitening effects of vesicles contained medicinal herbs extract were studied via tyrosinase inhibition assay. The results of vesicles were as follows. Vesicles appeared an average diameter of approximatively 164-599 nm. All studied vesicles contained with medicinal herbs showed antioxidant, anti-inflammatory and whitening effects in a dose-dependent manner. Therefore, this experiment achieves its purpose of synthesizing of vesicles. In conclusion, we recommended that the vesicles loaded with medicinal herbs have ability for anti-aging materials. Specifically, it will apply to cosmetic ingredients.

  • https://doi.org/10.5322/JESI.2018.27.10.853 인용 PDF KSCI

Comparative Studies of Common Herbs Between Yakjing and the Textbook of Herbology (약징(藥徵)과 본초학(本草學)에서의 공통 약물의 관한 비교 연구)

  • Kim, Jong-Guk;Oh, Min-Seok
    • Journal of Haehwa Medicine
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    • v.18 no.2
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    • pp.119-129
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    • 2009

  • The purpose of this study is to find out relationship between "Yakjing" and the textbook of herbology. Conclusions are as below. 1. The herbs of accumulation of poison(結毒) generally show cold nature and have a reducing effect, which resemble the method of treating accumulation and stagnation. 2. The herbs of muscular contracture(攣) show sweet taste and tonifying effect, fall on the spleen and the stomach and have acts of treating urgency, relieving pain and conciliating, which resemble the method of treating urgency(急)and pain from accumulation and stagnation. 3. The herbs of water poisons(水毒) are categorized as those of cold nature and dampness and we can find out that water poisons is related to cold nature. 4. The herbs of feverish feeling(煩) treat heat. 5. The herbs of cardiothoracic part have an effect of regulating Gi and treat the phlegm disease.

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Changes in the Functional Properties of Spices and Herbs during Cooking (향신채의 조리중 기능성 변화)

  • Lee, Jeung-Hee;Kim, Mee-Ree
    • Korean journal of food and cookery science
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    • v.24 no.1
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    • pp.132-156
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    • 2008

  • The basic effects of herbs and spices when applied during cooking include flavoring, pungency, coloring, and deodorizing/masking effects. Besides these basic effects, herbs and spices have antioxidant, antimicrobial, pharmaceutical, and nutritional properties. This review briefly describes the flavor component characteristics as well as biological functions of herbs and spices during cooking and processing, with specific focus on garlic and Brassica vegetables.

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