• Microbiology and Biotechnology Letters
• /
• v.9 no.1
• /
• pp.21-27
• /
• 1981

The effects of anti-oxidant of ether extract of red pepper peel were studied to compare with butylated hydroxyl toluene (BHT), citric acid and ascorbic acid. Peroxide and acid values of magarine irradiated with the sunlight were detected. The results were as follows: 1. The extract of red pepper peel influenced as antioxidant of magarine. But the extract was lower anti-oxidative effect than that of BHT at the same concentrations. The anti-oxidative effect increased with the concentration of the extract applied. 2. There was no synergistic and anti-oxidative effects, when the extract was used together citric and ascorbic acids. 3. The peroxide value of fermented magarine was controlled by the addition of the extract and BHT. However acid value of it was not controlled as much as peroxide value.

• Journal of Life Science
• /
• v.30 no.12
• /
• pp.1085-1091
• /
• 2020

The purpose of this study was to investigate the value of residue discarded after harvesting a species of pepper (Capsicum annuum L.). This study analyzed the physiological activity and cytotoxicity of a fermented extract and a hot water extract gathered from the residues of the Cheongyang pepper and the Nokkwang pepper. The total nitrogen, phosphoric acid, potassium, calcium, and magnesium contents of the fermented extract of the Nokkwang pepper were approximately twice as high as those of the Cheongyang pepper, while the hot water extracts had similar levels of these components across both peppers. Among the microelements, only boric acid, iron, and silicon components were detected, whereas zinc, manganese, molybdenum, and copper components were not detected in either extract. The total polyphenol and flavonoid contents of the fermented extracts were more than two times higher than those of the hot water extracts for both peppers. The DPPH radical scavenging ability (indicating antioxidant activity) of the fermented extract was higher than that of the hot water extract, while the ABTS radical scavenging ability (indicating antioxidant activity) of the hot water extract was higher than that of the fermented extract. A cytotoxicity test was conducted on the extracts using an MTT assay. Both extracts exhibited weak cytotoxicity at all concentrations for both peppers. These results suggest that the extract of residue discarded after harvesting these peppers could be suitable for functional feed or agricultural materials.

• The Korean Journal of Mycology
• /
• v.40 no.4
• /
• pp.299-302
• /
• 2012

Yeast cell wall extract (YCWE) was treated on leaves and roots of pepper seedlings at the dosage of 4 mg/mL and salicylic acid (SA) production in pepper was detected by ultra high performance liquid chromatography (UHPLC). The SA production in pepper stem was induced by YCWE. SA was produced at the highest level of 20.29 ${\mu}g/g$ after 48 hrs of foliar spray with YCWE, which is 3.7 times higher than that of root perfusion with YCWM. SA production was gradually reduced after 72 hrs of YCWE treatment.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2023.04a
• /
• pp.41-41
• /
• 2023

Red pepper (Capsicum annuum L.) is one of the most consumed vegetable worldwide. In this study, we tried to suggest the possibility of Cheongyang pepper as a functional cosmetic material by identifying the physiological activity, especially antioxidant and whitening effects of Cheongyang pepper through bibliometric analysis and experimental studies. A bibliometric analysis was performed through co-word analysis of 8,892 papers retrieved from SCOPUS. 4 research fields were obtained by cluster mapping from VOSviewer software, among which we noted the antioxidant activity of extracts from Capsicum annum L.. Phenol as a useful ingredient of Cheongyang pepper was analyzed using HPLC (high-performance liquid chromatography). Antioxidant and whitening effects were evaluated by measuring DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, hydrogen peroxide scavenging activity, and tyrosinase inhibitory activity. Cheongyang pepper extract showed contents of 0.106 ± 0.01 and 0.105 ± 0.02 mg/g, respectively, in the order of gallic acid and protocatechuic acid. The extract exhibited 56.95% DPPH scavenging activity and 43.97% hydrogen peroxide scavenging activity at a concentration of 1,000 ㎍/ml. In addition, 1,000 ㎍/ml of the extract inhibited tyrosinase activity by 52.44% and 42.61%, respectively in a whitening efficacy test using L-tyrosine and L-DOPA (L-3,4- dihydroxyphenylalanine) as substrates. These results suggest that Cheongyang pepper extract and its active ingredients have antioxidant and whitening effects, and the possibility of future development as a whitening functional cosmetic material.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.633-638
• /
• 1998

Fibrionolytic activity(FA) of kimchi in rat and FAs of water and methanol extracts of kimchi ingredient were determined using fibrin plate method to see where the active principles for FA are present in kimchi. Nine Sprague-Dawley per each group were fed diet containing 3, 5 or 10% of freeze dried kimchi for 6 weeks. The FA of plasma obtained from 10% kimchi group showed stronger FA than that of control. FAs of 3 and 5% kimchi group were not noticeable. FA from methanol extract of kimchi was approximately 6 times higher than that from water extract assuming that the active material may be present in a fat soluble fraction. From water extract of kimchi ingredients, dropwort, green onion, radish and baechu showed FA in descending order. And from methanol extracts, red pepper powder, radish, green onion and baechu showed FA in decending order. The Fa of methanol extract of red pepper powder was the most noticeable among samples.

• Korean Journal of Pharmacognosy
• /
• v.34 no.1 s.132
• /
• pp.86-90
• /
• 2003

For the determination of inhibiting cytochrome P450(CYP)3A4 activity, an improvement HPLC method was established by using a new internal standard and solvent system. Moreover, CYP3A4 amount for a optimum reaction of enzyme was determined by a comparative study with a variety concentration of enzyme. Using a established method, inhibitory effect of CYP3A4 that is drug metabolizing enzyme Investigated on EtOAc extracts of 5-class spices. As a result of experiment, EtOAc extract of white pepper (Piper nigrum L.) showed strong inhibitory activity. On a continuous experiment, the fraction 2, 4 and 5 of while pepper extract showed remarkable inhibitory activity. Pipeline, a main constituent of pepper was not included in these fraction. It is suggested that major compounds for the inhibitory activity of white pepper may be other ingredient that is not piperine.

• Korean Journal of Plant Resources
• /
• v.12 no.4
• /
• pp.260-268
• /
• 1999

Crude extract of Coptis japonica root-stem was evaluated for antifungal activity against Phytophthora capsici, Fusarium oxysporum, Colletotrichum dematium, Colletotrichum truncatum, Botrytis cinerea, Botryosphaeria dothidea and Alternaria porri, and antifungal active compound from the extract was identified. In addition, the usefulness of the extract for some plants disease control was investigated. Crude extract of C. japonica root-stem exhibited antifungal activity against P. capsici, F. oxysporum, C. dematium, B. cinerea, B. dothidea and A. porri. Antifungal activity of the substance isolated from C. japonica root-stem was similar to a standard chemical berberine-Cl. Red-pepper fruit rot, sesame stem rot and welsh-onion alternaria leaf spot were effectively controlled by the crude extract of C. japonica root-stem. Phytotoxicity was not observed in the red-pepper and welsh-onion leaves and red-pepper and strawberry fruits with exogenous foliage application of the crude extract. Seeds germination and radicle growth of red-pepper and sesame were inhibited by the crude extract of C. japonica root-stem. 4.24g of yellowish compound per 100g of C. japonica root-stem was obtained. The compound was identified as berberine-Cl by HPLC.

• Preventive Nutrition and Food Science
• /
• v.13 no.1
• /
• pp.40-44
• /
• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.5
• /
• pp.648-654
• /
• 2010

This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger> black pepper> Chinese pepper> garlic> onion (p<0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT> ginger> Chinese pepper> black pepper> garlic> $\alpha$-tocopherol> onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT> $\alpha$-tocopherol> ginger> black pepper> Chinese pepper> garlic> onion.

• Plant Resources
• /
• v.8 no.1
• /
• pp.17-26
• /
• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.