• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1132-1136
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• 1998

The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.

• Korean Journal of Organic Agriculture
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• v.6 no.2
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• pp.63-74
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• 1998

The result of application of the organic manure obtained from livestocks fed with BLCSs in the red pepper under structure were as follow. The no. of fruit. fruit weight. fruit length. fruit width. and sugar content of red pepper treated with dong of fowl(BLCS) were higher, also. The contents of total N, P2O5, K2O, CaO, MgO, and cap-saicin in the red pepper fruit of treated with Dung of fowl(BLCS) were the highest, and the second was cattle dropping(BLCS). The contents of OM, P2O5, K, Ca, Mg, and CEC of soil treated with microorganism were the highest in the cattle dropping(BLCS) in any other plots, however. In general, effect of cattle manure fed with BLCS on the red pepper yield and microbial activity were higher than cattle manure did not feed BLCS.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.150-156
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• 2011

Germinated barley, instead of glutinous rice, was used to make health-enhancing fermented red pepper paste. The proximate components of commercial glutinous rice red pepper paste (CGRPP) and germinated barley red pepper paste (GBRPP) were analyzed during fermentation. The sensory characteristics and ${\gamma}$-amino butyric acid (GABA) contents of CGRPP and GBRPP were evaluated. The contents of ${\beta}$-glucan and GABA showed the highest value after 48 hrs of germination. During the fermentation, the contents of GABA in GBRPP increased up to 28 days and then decreased. During sensory evaluation, the consumer liked the GBRPP more than CGRPP. The GABA contents were increased during fermentation and GABA contents of GBRPP were twice as much as that of CGRPP. These results suggest that the GBRPP can have consumer acceptance for its health benefits and taste and can therefore become commercialized.

• Korean Journal of Pharmacognosy
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• v.8 no.3
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• pp.115-119
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• 1977

Black pepper (Piper nigrum L.) among several irritating spices tested was highly effective on the duration of hexobarbital hypnosis in mice. Pretreatment of mice with the methanolic extract of black pepper (60mg/kg i.p.) prolonged markedly the duration of hexobarbital sleeping time. Three consecutive daily administrations of the same dose of black pepper extract, however, shortened (37%) the duration of hexobarbital sleeping time. The ether soluble fraction of black pepper extract caused most potent effects on the duration of hexobarbital hypnosis. From the above results, it was postulated that the lipid soluble components of black pepper might considerably change the drug action and metabolism by altering drug metabolizing enzyme systems.

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

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.516.1-516
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• 1986

Kajami Shik-hae processing consists of the fermentation of low salted Kajami (6% NaCl maximum) coated with a vegetable mixture, composed with cooked millet, red pepper, garlic and ginger. Lactic bacteria are the main component of the microflora. In order to determine their eventual selective role on the microflora the antimicrobial activity of garlic and red pepper was tested with some strain of bacteria and molds isolated from Shik-hae and Shik-hae raw materials. And the influence of their concentration in Kajami Shik-hae on the microflora was also checked. At the concentration of 10% garlic have no inhibitory activity against lactic bacteria but on strains of Bacillus, Micrococcus and Aspergillus niger. At the concentration of 20% red pepper showed a slight inhibitory activity on two strains of Bacillus. These results shows that red pepper and garlic are not only flavoring ingredients but they might play an important role in the control of the microflora growth and composition during Kajami Shik-hae fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.393-398
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• 1998

The loss of ascorbic acid in dried red pepper leaves prepare with different drying methods of air-, oven-, microwave oven-, and vacuum drying with blanching or without was determined by a HPLC method. Vacuum drying showed the least loss of ascorbic acid than the other drying methods. Additionally, the feasibility of near infrared reflectance spectroscopy(NIRS) to determine the contents of ascorbic acid in the red pepper leaves was studied. NIRS was found to be an efficient way of determining ascorbic acid contents in red pepper leaves, requiring only 30 seconds of an analytical time.

• 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 Organic Agriculture
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• v.5 no.2
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• pp.125-140
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• 1997

This experiment was carried out to investigate the effects of compost mixed with microorganism compost fermented for the production of high quality plug seedlings of tomato and red pepper. The results are summarized as follows. As a result of compost analysis, EC value was increased with increment of microorganism compost supplemented but lowered gradually in the late period of seedlings growth, pH value of microorganism compost fermented was 9.3 which is strong alkalinity. In the plot of 30 percent of microorganism compost fermented early growth of tomato seedlings was better in terms of plant height, leaf area and total dry weight. However, early growth of red pepper seedlings was shown in the plot of supplemented with 20 percent of microorganism compost fermented. The higher the mixing rate over 60 percent of micrroganism compost fermented to the soil used retarded the seedlings growth regardless of tomato and red pepper.

• The Plant Pathology Journal
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• v.18 no.3
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• pp.138-141
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• 2002

A promising biocontrol agent, A2l-4, against Phytophthora blight of pepper was selected from 351 bacterial isolates collected from rhizosphere soils and roots of onion (Allium fistulosum L.). The isolate A21-4 was identified as Serratia plymuthica based on its 16S rRNA sequence and key characteristics as compared with that of an authentic culture of S. plymuthica (ATCC No. 6109D01). The isolate readily colonized on roots of various crops including pepper when inoculated on seed and not. Strain A2l-4 showed narrow spectrum of antibiotic activity, as revealed in its strong inhibitory activity to the genera Pythium and Phytophthora, but not to Fuasrium and Rhizoctonia. In pot experiments, none of the pepper seedlings treated with A2l-4 were infected by Phytophthora capsici, while 86% of the control plants were killed by the pathogen.