• 한국식품위생안전성학회지
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• 제35권5호
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• pp.503-512
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• 2020

당화공정이 간편한 장점이 있는 팽화미의 이용성을 높이기 위하여 팽화미를 당화한 후 항산화 효과가 좋은 레몬밤을 첨가하여 알코올 발효를 하고, 이를 이용하여 제조한 식초의 품질 특성과 항산화 활성을 조사하였다. 효소로 당화한 팽화미에 레몬밤 추출물을 농도별로 첨가하여 Saccharomyces cerevisiae KCCM 11201로 알코올 발효 후 알코올 함량 6% 및 초기 산도 2%로 조절한 다음, Acetobacter aceti KCCM 40229로 30℃, 200 rpm로 15일간 초산 발효를 하여 식초를 제조하였다. 팽화미 식초의 pH 및 알코올 함량은 발효가 진행되면서 전체적으로 감소하였고, 총산은 발효 15일째 5.20±0.01%(레몬밤 2.0%)-5.80±0.01%(레몬밤 0.0%)로 레몬밤 첨가량이 증가할수록 총산이 약간 낮게 나타났다. 팽화미 식초의 유기산 함량은 발효 15일에 5.26%(레몬밤 2.0%)-5.97%(레몬밤 0.0%)이었으며, acetic acid의 함량이 가장 높았다. 팽화미 식초의 총 폴리페놀 함량과 총 플라보노이드 함량은 레몬밤 첨가량이 많을수록 함량이 높았으며, 발효 15일에 각각 179.4±4.5 mg/kg(레몬밤 0.0%)-340.8±2.6 mg/kg(레몬밤 2.0%) 및 1.5±0.3 mg/kg(레몬밤 0.0%)-31.7±0.3 mg/kg(레몬밤 2.0%)이었다. 레몬밤 첨가량이 많을수록 DPPH 라디칼 소거 활성, FRAP(환원력) 및 ABTS 라디칼 소거 활성이 높게 나타나 레몬밤 2.0% 처리구는 발효 15일에 각각 82.99±0.61%, 1.08±0.01 abs.(at 593 nm), 87.67±0.68%를 나타냈다. 본 연구결과 레몬밤을 첨가한 팽화미 식초가 항산화 활성을 갖는 식초로 활용될 수 있는 가능성이 있다는 것을 확인하였다.

• 한국식품영양학회지
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• 제33권2호
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• pp.131-141
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• 2020

This purpose of this study was to investigate the quality characteristics of jellies added with lemon myrtle extract. Lemon myrtle leaves were extracted for 0, 3, 5, 7, 9 minutes, respectively, in 90℃ water and used for jelly preparation. The moisture content of control showed the lowest value and the content increased significantly as the extraction time of lemon myrtle increased. The pH of L0 was significantly high and increased significantly with the increase of extraction duration time. The lightness value was the lowest in the L3. The redness showed the lowest value in the L9. The yellowness showed the lowest value in the L0. In texture properties the hardness of L9 showed the highest value and the lemon myrtle extraction duration increased significantly. The cohesiveness was highest in the L0 and lowest in the L5. Gumminess and chewiness increased significantly with increasing extraction duration. Total polyphenol content was the highest in the L5 and the jellies with lemon myrtle extracts were significantly higher than the L0. DPPH radical scavenging activities increased significantly with increasing extraction duration. The ABTS radical scavenging activity of the L0 was the lowest. In the sensory evaluation overall preference, color, sweetness, texture, and lemon myrtle flavor did not show any significant differences among the samples.

• 한국식품조리과학회지
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• 제19권6호
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• pp.772-776
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• 2003

This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4％), gelling agent(6.7％), water(53.3％), sugar(13.3％) and honey(5.3％). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p＜0.05) lowered in the agar and gelatin groups, a value was significantly(p＜0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p＜0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p＜0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p＜0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

• 동아시아식생활학회지
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• 제17권5호
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• pp.719-726
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• 2007

The results of adding citrus to Jeungpyun in order to diversify the kinds of Jeungpyun available as well as enhance the usage of citrus fruits, were assessed in this study. During fermentation pH was reduced carbon dioxide development was lowest in the citron product and then the tangerine, cumquat and control Jeungpyun, respectively. Volume and specific volume of Jeungpyun were highest id the cumquat Jeungpyun. For all the citrus additions, except for the cumquat there were no significant differences when compared to the control. The tangerine product showed the highest redness and yellowness among the types of citrus, fellowed by cumquat, citron, and lemon. In the textural property tests, hardness was highest in the lemon Jeungpyun. Then, less hardness occurred in the order of citron, control, tangerine and the cumquat Jeungpyun was the softest. In the sensory evaluation, preferred color was in the order of tangerine, cumquat citron, and lemon Jeungpyun. Ultimately, the tangerine Jeungpyun had the best color. In the taste test, preferred taste was in the order of cumquat, citron, tangerine, and lemon Jeungpyun, all resulting in better taste than the pure Jeungpyun. The softness of the Jeungpyun was good in the order of cumquat, tangerine, control, citron, and lemon Jeungpyun. Thus, the cumquat Jeungpyun was softest, while lemon Jeungpyun was hardest. Finally, overall acceptance was good in the order of cumquat, tangerine, citron, control, and lemon Jeungpyun.

• 생물환경조절학회지
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• 제9권2호
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• pp.79-84
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• 2000

Thymus속의 common thyme과 thyme의 담액수경 재배시 배양액의 이온농도를 달리하여 두 종의 생육과 품질을 비교하였다. 배양액의 이온농도는 1.2, 2.4, 4.8 그리고 $7.2mS.cm^{-1}$로 하였다. 두 종 모두 $0.5(EC=1.2\;mS.cm^{-1})$배와 1배의 낮은 이온농도 처리에서 생육이 좋았다. Common thyme과 lemon thyme의 생육은 배양액내 이온농도가 높아질수록 건물율은 증가했으나 초장, 근장과 생체중은 감소하였다. 엽록소 함량은 lemon thyme에서 더 높았으나 비타민 C의 함량과 정유함량은 common thyme에서 더 높았다. 두 종간의 주요 정유 성분 차이를 보면, common thyme의 주성분은 thymo과 carvacrol이고, lemon thyme은 geranio과 ${\alpha}-citral$로 각각 정유 성분의 50~70%를 차지하고 있다. 이들의 각 주성분의 함량은 생육이 좋았던 0.5배에서 가장 많았다. 결과적으로 수경재배시 common thyme과 lemon thyme 모두 허브 배양액 0.5배액으로 재배시 우수한 품질의 작물을 생산할 수 있었다.

• 한국축산식품학회지
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• 제41권6호
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• pp.950-966
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• 2021

This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a^* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

• 한국육종학회지
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• 제42권3호
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• pp.284-287
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• 2010

1999년도에 백색의 스탠다드 'Escimo' 품종을 모본으로 생육이 우수하고 다수성인 스탠다드 'Medeo' 품종을 부본으로 인공교배 하였다. 2000년에 파종을 실시하여 840개체의 실생을 획득하여 이들을 대상으로 2001~2003년까지 3차에 걸쳐 특성검정을 실시한 후 최종 특성검정 단계에서 기호도 조사를 실시한 결과 최종선발된 '원교 D1-54'를 'Honey Lemon'로 명명하였다. 'Honey Lemon'의 화색은 백색으로 RHS 칼라챠트번호 4D이며 화형은 고심형이며 향기는 거의 없었다. 꽃잎수는 17.0개로서 'Tineke'의 69.9개보다 훨씬 적었으며 화폭은 8.0 cm로 'Tineke'보다 약간 작았다. 평방미터당 연간 절화수량은 248.0본으로 'Tineke'보다 2배 이상 많았으며 절화장은 53.0 cm 절화경경은 5.0 mm로 'Tineke' 보다 길이와 굵기는 약하였으나 수량성이 높고 강건한 절화형태를 보였다. 또한 절화수명은 16.9일로 'Tineke'보다 2배 이상 길었다.

• The Plant Pathology Journal
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• 제17권5호
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• pp.271-275
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• 2001

Phytoalexin scoparone (6,7-dimethoxycoumarin) was induced in flavedo tissue of lemon fruit inoculated with Penicillium digitatum during heat treatment for 3 days at $36^{\circ}$. The compound was also induced in the flavedo tissue after UV illuminatiion. Induction of scoparone was deteected in the flavedo tissue by histological analysis. This fluorescent scoparone accumulated only on the 4-5 layers of cells adjacent to the inoculation site. Preinoculation with P. digitatum and subsequent heat-treatment induced resistance in the lemon fruit tissues after challenge-inoculation at the site of the first infection. the data obtained in the study suggest that lemon fruit acquired resistance against P. digitatum parallel with the scoparone production at the infection site.

• 정보학연구
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• 제5권4호
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• pp.139-144
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• 2002

본 연구에서는 수성페인트의 주원료인 백색안료와 전색재료인 아크릴계수지를 사용하여 수성페인트를 제조하였으며, 그로부터 기본적인 물성 측정을 하여 수성페인트로서 알맞은 특성을 확인한 후 아크릴계 수성페인트에 환경친화적인 lemon 향료를 첨가시켜 도막을 형성시킨 다음 관능검사 및 향의 지속성 여부를 조사하였다.

• Asian Pacific Journal of Cancer Prevention
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• 제17권7호
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• pp.3559-3567
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• 2016

Background: In recent years, there has been considerable research on recycling of agro-industrial waste for production of bioactive compounds. The food processing industry produces large amounts of citrus peels that may be an inexpensive source of useful agents. Objective: The present work aimed to explore the phytochemical content, antioxidant, anticancer, antiproliferation, and antigenotxic activities of lemon, grapefruit, and mandarin peels. Materials and Methods: Peels were extracted using 98% ethanol and the three crude extracts were assessed for their total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity using DPPH (1, 1-diphenyl-2-picrylhydrazyl). Their cytotoxic and mitogenic proliferation activities were also studied in human leukemia HL-60 cells and mouse splenocytes by CCK-8 assay. In addition, genotoxic/antigenotoxic activity was explored in mouse splenocytes using chromosomal aberrations (CAs) assay. Results: Lemon peels had the highest of TPC followed by grapefruit and mandarin. In contrast, mandarin peels contained the highest of TFC followed by lemon and grapefruit peels. Among the extracts, lemon peel possessed the strongest antioxidant activity as indicated by the highest DPPH radical scavenging, the lowest effective concentration 50% ($EC_{50}=42.97{\mu}g\;extract/mL$), and the highest Trolox equivalent antioxidant capacity (TEAC=0.157). Mandarin peel exhibited moderate cytotoxic activity ($IC_{50}=77.8{\mu}g/mL$) against HL-60 cells, whereas grapefruit and lemon peels were ineffective anti-leukemia. Further, citrus peels possessed immunostimulation activity via augmentation of proliferation of mouse splenocytes (T-lymphocytes). Citrus extracts exerted non-cytotoxic, and antigenotoxic activities through remarkable reduction of CAs induced by cisplatin in mouse splenocytes for 24 h. Conclusions: The phytochemical constituents of the citrus peels may exert biological activities including anticancer, immunostimulation and antigenotoxic potential.