• 한국축산식품학회지
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• 제34권4호
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• pp.533-542
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• 2014

This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The $IC_{50}$ value of DPPH hydroxyl scavenging of LBE was $132{\mu}g/mL$. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder increased the chewiness value, but did not affect the hardness, cohesiveness, and springiness values. Lemon balm powder had positive effects on sensory evaluation of patties. The pH of all patties decreased with longer storage period. 2-Thiobarbituric acid value, volatile basic nitrogen content, and the total microbial counts of hamburger patties in the L3 group were lower, compared to those of the normal (N group). In conclusion, the L3 group had significantly delayed lipid peroxidation compared to other treatment groups. However, the addition of lemon balm powder into patties showed no significantly influence on proximate composition, calorie contents, water holding capacity and cooking loss of patties. Therefore, lemon balm might be a useful natural antioxidant additive in meat products.

• 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.

• Mycobiology
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• 제48권6호
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• pp.495-500
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• 2020

Leaf spot on lemon balm is frequently observed in Korea, causing considerable damage to crops. In 2014 and 2015, the occurrence of leaf spot was observed in several production greenhouses at Suwon, Gongju, and Namwon in Korea. Symptoms on lower leaves initially developed as small, distinct, discolored lesions, which enlarged progressively turning into dark brown, angular spots surrounded by purplish-brown margins. Based on the morphological characteristics and sequence analysis of actin (ACT), translation elongation factor 1-alpha (EF-1α), internal transcribed spacer (ITS), 28S nrDNA (LSU), and RNA polymerase II second largest subunit (RPB2), the fungus associated with the lemon balm leaf spot was determined as Septoria melissae. To the best of our knowledge, this is the first report of lemon balm leaf spot caused by S. melissae in Asia as well as in Korea.

• 한국식품영양학회지
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• 제33권1호
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• pp.86-90
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• 2020

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2008년도 춘계학술발표회
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• pp.222-223
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• 2008

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2008년도 춘계학술발표회
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• pp.220-221
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• 2008

• 한국식생활문화학회지
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• 제35권5호
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• pp.459-466
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• 2020

The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm (LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimental group to which the natural ingredients containing antioxidants were added did not show any significant change in the appearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to the control (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as compared to the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about 2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of the control (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specifically green tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical quality characteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional and physiologically active functions.

• 한국유기농업학회지
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• 제23권4호
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• pp.911-921
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• 2015

본 연구는 배추에서 벼룩잎벌레의 생태적 관리기술을 개발하고자 실험실과 포장 야외포장에서 수행되었다. 허브 식물인 바질과 레몬밤의 벼룩잎벌레에 대한 기피활성을 실험실내에서 후각계를 활용하여 측정한 결과, 벼룩잎벌레가 바질과 레몬밤을 기피하는 결과를 얻을 수 있었다. 선발된 기피식물과 유인식물로 알려진 겨자류 작물을 대상으로 포장내에서 간작과 주위작 처리했을 때의 벼룩잎벌레 억제효과를 평가하였다. 식물자원의 간작 재배효과는 시험결과 실내실험과는 달리 레몬밤 간작처리구에서 벼룩잎벌레의 밀도가 높았으며, 바질 간작처리구와 돌산갓 간작처리구에서 벼룩잎벌레의 밀도가 낮았다. 식물자원의 주위작 재배효과 시험결과 적겨자 주위작 처리와 배추 단독처리구에서 벼룩잎벌레의 밀도가 가장 높았으며, 바질과 레몬밤에서는 벼룩잎벌레가 거의 발생하지 않았다. 벼룩잎벌레 기피식물인 바질과 레몬밤 주위재배를 통해 유기농 배추 재배지에서 벼룩잎벌레의 발생을 예방할 수 있을 것으로 판단된다.

• 한국자원식물학회지
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• 제35권2호
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• pp.372-379
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• 2022

본 연구는 추출용매에 따른 레몬밤 추출물의 중성지방 조절에 대한 논문으로 3T3-L1 지방전구세포를 이용해 지방세포로 분화유도한 뒤 lipid accumulation, triglyceride contents, PKA, HSL, perilipin, ATGL 및 CGI-58 단백질 발현을 확인하였다. 실험결과 네가지 조건의 레몬밤 추출물 중 물 추출 조건인 MOW100 추출물만 lipid accumulation과 triglyceride contents의 유의적 억제 효능을 나타내었으며, MOE70, MOE50, MOE50 추출물은 lipid accumulation과 triglyceride contents의 감소 효과가 없거나 유의적 차이를 나타내지 않는 것이 확인되었다. MOW100 추출물의 세포내 지방 축적 억제는 지방세포 내 lipolysis를 조절하는 효소 조절을 통해 나타난 결과로 판단된다. 따라서 레몬밤 물 추출물은 cAMP-PKA를 활성화시키고, lipolysis를 조절하는 효소의 상승작용을 통해 세포내 중성지방을 조절함으로써 혈중 중성지방을 개선하는 후보소재로의 사용이 가능할 것으로 사료된다.

• 한국식생활문화학회지
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• 제34권6호
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• pp.793-800
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• 2019

This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.