• Asian Pacific Journal of Cancer Prevention
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• v.15 no.7
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• pp.3293-3297
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• 2014

Background: Pine needle oil from crude extract of pine needles has anti-tumor effects, but the effective component is not known. Methods: In the present study, compounds from a steam distillation extract of pine needles were isolated and characterized. Alpha-pinene was identified as an active anti-proliferative compound on hepatoma carcinoma BEL-7402 cells using the MTT assay. Results: Further experiments showed that ${\alpha}$-pinene inhibited BEL-7402 cells by arresting cell growth in the G2/M phase of the cell cycle, downregulating Cdc25C mRNA and protein expression, and reducing cycle dependence on kinase 1(CDK1) activity. Conclusion: Taken together, these findings indicate that ${\alpha}$-pinene may be useful as a potential anti-tumor drug.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.430-439
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• 2021

Essential oils with excellent antibacterial activity were used to study the inhibitory effect against the six types of food poisoning biofilms formed on the surfaces of polyethylene (PE) and stainless steel (SS) that are widely used for food processing instruments and containers. The antibacterial activity of 20 kinds of essential oils was tested using the disk diffusion method. The result showed the degree of antibacterial activity in the following order: cinnamon> clove> lemongrass> peppermint> pine needle (highest to lowest). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cinnamon and clove oil were in the range of 0.63-1.25 mg/mL and 1.25-2.50 mg/mL, respectively. The MIC and MBC of lemongrass oil were 1.25-2.50 mg/mL and 2.50-5.00 mg/mL, respectively, showing slightly less antibacterial activity. Although the preventive effect of three types of essential oils on the biofilm formation differed slightly depending on food poisoning bacteria, PE, and SS, it was found that the precoating of 0.5% cinnamon, clove, and lemongrass oil on the PE and SS affects the formation of biofilm. Increased essential oil concentration significantly inhibited the biofilm formation for all food poisoning bacteria (P<0.05), and biofilms of Listeria monocytogenes and Staphylococcus aureus were not formed when treated with 0.5% cinnamon and clove oil. The elimination effect of food poisoning bacteria biofilms formed on the surfaces of PE and SS differed depending on the type of food poisoning bacteria. Still, the biofilm elimination effect increased as the essential oil concentration increased, and the biofilm elimination rate of clove oil was generally high. Therefore, this study found that the cinnamon and clove essential oils (0.5%) are suitable natural materials that effectively prevent, inhibit, and remove the biofilms formed by the food poisoning bacteria on the surfaces of polyethylene and stainless steel.

• Korean journal of applied entomology
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• v.35 no.2
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• pp.153-158
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• 1996

Methanol extracts from 79 domestic plant species in 41 families and the crude oil of one Japanese plant species were tested for their larvicidal activities against Thecodiplosis japonensis Uchida et Inouye, using filter paperimpregnated and insect-dipping methods. In a test with 10 mgtpaper, strong larvicidal activity (>90% mortality) was obtained from the extracts of roots from three domestic plants belonging to Ranunculaceae (Aconitum pseudo- leave var. eretum, A. carmichaeli and Clematis florida) and the crude oil of sawdust from a Japanese plant, Thujopsis dolabrata var. hondai (Cupressaceae). However, only the crude oil from the Thujopsis sawdust revealed strong larvicidal activity when tested with 5,000 ppm by insect-dipping method. It is concluded that the Thujopsis sawdust-derived materials could be useful as a new control agent against T. japonensis.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.627-631
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• 2005

Deodorized soybean oils(DSO) were obtained to 2 types. Sample 1 was carried out a general refining process, which was degumming-alkali refining-bleaching-deodorizing. Sample 2 and 3 were not general refining process, its were carried out only both decantation of insoluble impurities and batch type deodorizing(BTD). At this time, BTD was composed of 3 stages, operating differences were vacuum degree, maximum temperature, stripping steam and retention time etc. DSO obtained were appeared original physicochemical characteristics. Sample 1 had acid value 0.034, Lovibond color, 9.1Y/0.9R, peroxide value 0 and thin yellow color's soybean oil. But sample 2 had acid value, 0.078, Lovibond color, 65.0Y/18.39R/4.2B/0.1N, peroxide value, 0.7 and bright green color's soybean oil. Sample 3 had acid value, 0.072, Lovibond color, 37.3Y/3.8R/0.1B/0.1N, peroxide value 1.6 and dark brown color's soybean oil. These colorful DSO were expects as raw-materials of various seasoning oils as like pine needle and/or perilla leaf seasoning oil.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.271-278
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• 2006

As for red pepper seasoning oil (RPSO), seasoning oil (SO) and pine needle oil (PNO), various organic solvent extracts from rosemary powder and tocopherol are treated as control group. At this time, amounts that are treated were all 1,000 ppm. It was observed by AV (acid value), POV (peroxide value) and carbonyl compounds content of the stored samples during 3 months at 60${\pm}$2$^{\circ}C$ incubation. Tocopherol was shown to be pro-oxidant than the antioxidant in all seasoning oil samples. Icreasing effect of storage stability of chloroform/MeOH extract was the most superior one. Final result of icreasing effect of storage stability from the determinated data was as follows. The storage stability of solvent system by AV and POV analysis was in the increasing order of chloroform/MeOH extract> ethyl alcohol extract>hot water extract>ethyl acetate extract>acetone extract>none treating group> tocopherol treating group, POV was chloroform/MeOH extract>ethyl alcohol extract ${\geq}$ ethyl acetate extract> acetone extract ${\geq}$ hot water extract>none treating group>tocopherol treating group and by carbonyl compound content analysis was in the increasing order of chloroform/MeOH extract>ethyl acetate extract>ethyl alcohol extract>hot water extract>acetone extract>none treating group>tocopherol treating group.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.