• Journal of Nutrition and Health
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• v.2 no.2
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• pp.99-103
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• 1969

A method of assaying Capsaicin in hot pepper Paste, which is the most Characteristic Korean food, was composed by making of Azodye method. Capsaicin, a hot ingredient of hot pepper. was isolated from the acetone-ether(1:3) extract of hot pepper paste with Thin layer Chromatography and analyzed quantitatively with Spectrophotometry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1102-1107
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• 2001

The mixing conditions of kochujang added pumpkin extract were optimized by response surface methodology. The organoleptic color of pumpkin kochujang showed the maximum score for the mixing condition of 433.63 g pumpkin extract, 81.76 g red pepper powder and 17.03 g meju powder. The organoleptic aroma of pumpkin kochujang revealed the maximum score for the condition of 437.07g pumpkin extract, 83.65 g red pepper powder and 11.90 g meju powder. The organoleptic taste of pumpkin kochujang showed the maximum score in 382.94 g pumpkin extract, 63.44 g red pepper powder and 13.10 g meju powder. The optimum mixing conditions for overall acceptability of pumpkin kochujang were 442.04 g pumpkin extract, 62.58 g red pepper powder and 16.30 g meju powder.

• The Plant Pathology Journal
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• v.33 no.3
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• pp.264-275
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• 2017

The spent mushroom substrate (SMS) of Lentinula edodes that was derived from sawdust bag cultivation was used as materials for controlling Phytophthora blight disease of pepper. Water extract from SMS (WESMS) of L. edodes inhibited mycelial growth of Phytophthora capsici, suppressed Phytophthora blight disease of pepper seedlings by 65% and promoted growth of the plant over 30%. In high performance liquid chromatography (HPLC) analysis, oxalic acid was detected as the main organic acid compound in WESMS and inhibited the fungal mycelium at a minimum concentration of 200 mg/l. In quantitative real-time PCR, the transcriptional expression of CaBPR1 (PR protein 1), CaBGLU (${\beta}$-1,3-glucanase), CaPR-4 (PR protein 4), and CaPR-10 (PR protein 10) were significantly enhanced on WESMS and DL-${\beta}$-aminobutyric acid (BABA) treated pepper leaves. In addition, the salicylic acid content was also increased 4 to 6 folds in the WESMS and BABA treated pepper leaves compared to water treated leaf sample. These findings suggest that WESMS of L. edodes suppress Phytophthora blight disease of pepper through multiple effects including antifungal activity, plant growth promotion, and defense gene induction.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1127-1131
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• 2017

To evaluate the anti-oxidant and anti-tumor potential of the green pepper (Capsicum annuum L. cv. DangZo), total polyphenol content, radical scavenging activities and anti-tumor properties were measured. The total polyphenol content of the 70% ethanol extracts from green pepper (Capsicum annuum L. cv. DangZo) was 30.29 mg gallic acid equivalent/g extract. The DPPH radical and hydroxyl radical scavenging activities of 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 2.87 and 10.55, respectively. For ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibitory activity, 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 35.67% and 58.41% respectively. The green pepper (Capsicum annuum L. cv. DangZo) demonstrated greater capability in terms of anti-neoplastic activity vis-a-vis colon cancer cell lines when compared to other cancer cell lines.s. er (Capsicum annuum L. cv. DangZo) higher activities of anticancer activities on colon cancer cell lines compared to other cancer cell lines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.629-635
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• 2007

Response surface methodology (RSM) was used for the analysis and optimization of the production process of Kochujang added with Maesil extract. The process variables were the amount of Maesil extract ($0{\sim}8%$) and red pepper powder ($6{\sim}10%$). pH and all color characteristics (L*-, a*-, and b*-value) decreased but titratable acidity and water activity increased with the addition of Maesil extract. Amino nitrogen content appeared to decrease with the addition of red pepper powder. The highest sensory flavor score was obtained when 2.20% Maesil extract and 8.62% red pepper powder were blended, the highest sensory taste score with 6.63% Maesil extract and 9.50% red pepper powder, and the highest sensory color score with 7.80% Maesil extract and 8.62% red pepper powder respectively. The point chosen as representative of the optimal area corresponds to $X_1=3.60%,\;X_2=10%\;and\;X_1=4.08%,\;X_2=9.96%$ for physicochemical and sensory quality, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.225-231
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• 1994

As the way of mass process of red pepper, extraction of oleoresin, which is labile during distribtuion and long-term storage, is alternative way to minimize markdown of red pepper quality. Changes of carotenoid pigments in modified oleoresin during cooking at high temperature were investigated. Dried red peperwas milled to 100 mesh of size particle and oily compounds were extracted by reduced pressure steam distillation. The rest part was reetracted and concentrated. The extracts were combined . The same volume of water and 4 % of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleroesin. Capsanthin among dried red pepper, was the most abundant carotenoid (97.80mg%) followed by $\beta$ -cartoene, cryptoxanghin ,violaxanthin, crypotocapsin, and capsorubin. Oleoresin is acquiesce in the same order of raw red pepper. Transmittal of color components from raw red pepper to oleroresin was over 85% in cryptoxanthin, crytocapsin, and $\beta$ -carotene, over 70% in capsolutein and hydroxycapsolutein, and under 50% in antheraxanthin and mutatoxanthi Crytocapsin cryptoxanthin, an capsorubin in oleoresin red pepper were remained 72.1, 51.8 and 25.25, respectively, after cooking for 5hours at10$0^{\circ}C$. Color compounds were unsteady by cooking , About 90% of color compounds were destroyed by 3 hours cooking at 15$0^{\circ}C$. But, they were more thermostable under nitrogen circumstance than air one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1316-1320
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• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

• Korean journal of applied entomology
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• v.28 no.2
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• pp.88-92
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• 1989

The Oriental tobacco budworm, Heliothis assulta (Guenee), larvae usually feed on the hot-pepper fruits and young tobacco leaves or buds in Korea. This experiment was conducted t(} compare their attraction to their host plants including fruits of the sweet-pepper and solanum uk kwang, besides the other two mentioned above. First instar larvae were most attracted to the hot-pepper fruits. Flowers or leaves of the hot pepper plants were not attractive either. When the hot-pepper fruits were compared for attractancy, based on developmental stages, relatively mature fruits, just before ripening, were the most attractive. Their extract with or without 10% ethanol also gave similar result to 1st instar larvae or 2~4 instar larvae, suggesting a possibility that there is an attractant(s) in the hot-pepper fruits.

• Mycobiology
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• v.35 no.2
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• pp.47-53
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• 2007

The prevalence and population density of the mycobiota of 50 samples belonging to 10 kinds of spices (anise, black pepper, red pepper, black cumin, peppermint, cardamom, clove, cumin, ginger and marjoram) which collected from different places in Jeddah Governorate were studied. The natural occurrence of mycotoxins in those samples was also investigated. Fifteen genera and thirty-one species of fungi in addition to one species variety were isolated and identified during this study. The most common genera were Aspergillus, Penicillium and Fusarium. Aflatoxins ($12{\sim}40\;{\mu}g/kg$) were detected in the extract of 5 samples of each of anise seeds and black pepper fruits; three samples of black cumin seeds and on sample only of each of peppermint and marjoram leaves out of 5 samples tested of each. Sterigmatocystin ($15{\sim}20\;{\mu}g/kg$) was detected in some samples of red pepper, cumin and marjoram. The inhibitory effects of 10 kinds of powdered spices were tested against 3 toxigenic isolates of fungi (Aspergillus flavus, A. versicolor and Penicillium citrinum). Clove proved to be antimycotic compounds. It inhibited the growth of the tested toxigenic fungi. Black pepper, peppermint, cardamom, cumin and marjoram completely inhibited aflatoxins production, while black pepper and cardamom also completely inhibited sterigmatocystin production.

• Journal of Mushroom
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• v.19 no.4
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• pp.272-278
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• 2021

Bacillus velezensis HKB-1 was isolated from the composted spent mushroom substrate of Lentinula edodes (LeCSMS) and inhibited mycelial growth of phytopathogenic fungal species, Phythhopthora capsici, Collectotrichum coccodes and Fusarium oxysporium by more than 70%. B. velezensis HKB-1 showed bacterial growth rate 10 to 100 times higher than that of other commercial bacterial media in water extract of LeCSMS supplemented with 1% molasses. The LeCSMS medium was effective in promoting the growth of pepper and controlling Phytophthora blight disease of pepper.