• 한국고분자학회:학술대회논문집
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• 한국고분자학회 2006년도 IUPAC International Symposium on Advanced Polymers for Emerging Technologies
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• pp.359-359
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• 2006

This study deals with development of new bio-based polymeric materials from epoxidized soybean oil (ESO). The curing of ESO in the presence of organophilic montmorillonite produced an oil polymer-clay nanocomposite ("green nanocomposite") showing flexible property. A green nanocomposite (oil polymer-silica nanocomposite) coatings were synthesized by an acidcatalyzed curing of ESO with 3-glycidoxypropyltrimethoxysilane. The curing of ESO in the presence of a biodegradable plastic, poly(caprolactone), produced a composite with semi-IPN structure. The mechanical properties of the composite was much superior to those of polyESO. These new oil-based materials have large potential for applications in various fields.

• 대한화장품학회지
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• 제47권4호
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• pp.317-331
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• 2021

에센셜 오일(essential oil)은 1 개의 단일 식물형 및 식물종이 만들어낸 향이 나는 식물 재료를 물리적인 방법으로 얻어낸 휘발성 물질로 방부, 살균, 항균 효과가 뛰어나 화장품, 향료, 아로마 테라피 치료 등의 목적으로 폭 넓게 사용되고 있다. 에센셜오일은 추출 및 농축과정을 거치게 되는데 이때 재배 과정 중 살포된 농약 또한 추출 및 농축이 됨으로써 인체에 유해할 수 있다. 본 연구에서는 에센셜 오일 중 320 종의 잔류농약을 분석하기 위하여 LC-MS/MS와 GC-MS/MS를 이용하였으며 기존의 정제과정인 hexane 대신 freezing 과정을 이용하여 전처리방법을 개선하였다. 에센셜 오일을 분석한 결과 기준치가 설정되어 있지 않은 chlorpyrifos, piperonyl butoxide, silafluofen 성분이 basil oil 및 clove leaf oil에서 검출되었다. 따라서 에센셜 오일에 대한 잔류농약 모니터링이 지속적으로 필요할 것으로 판단된다.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• 한국약용작물학회지
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• 제12권6호
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• pp.459-462
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• 2004

이 연구는 국내 8개 지역에서 수집한 꽃향유의 정유성분을 분석하여 화학형을 분류하고, 이들 화학형 성분이 항산화 작용과 식품부패균을 억제하는 효과가 있는지를 알고자 하였다. 정유성분 분석결과 3개의 화학형으로 구분할 수 있었다. 화학형 1의 주성분은 dihydrotaketone (DT type)이었다. 개화기를 기준하여 꽃향유의 개체에 따라 naginatketone (NK type)이 60% 이상을 함유한 것과 elsholtziaketone (EK type)을 60% 이상 함유한 개체로 분류할 수 있었고, 또한 이들 두 성분은 종자세대 후에도 EK type은 elsholtziaketone이 주성분으로 나타났고 NK type은 naginataketone이 주성분인 것이 확인되었다. 따라서 NK type은 제2 화학형으로 그리고 EK type은 제3 화학형으로 구별하였다. 항산화 효과는 $6\;mg/{\ell}$ 농도에서 나타났으며, 같은 농도에서 DT>NK>EK 순으로 항산화능을 보였다. NK type은 Streptomyces와 Bicillus에서, EK type은 Streptomyces와 Pseudomonas에서 높은 항균능력을 보였다.

• 한국식품영양과학회지
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• 제28권5호
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• pp.984-989
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• 1999

This study was carried out to investigate the effects of ethanol extracts on lipid oxidation of oil emulsion. The results are as follows; The scavenging ability of plant extracts for hydroxyl radical was found, and plant extracts played an important role as a strong chelating agents to bind iron if Fe2+ ion exists in oil emulsion. Pinus densiflora(PD), Lithospermum erythrorhizon(LE) and PD＋LE acted as strong chelating agents to bind iron to reduce lipid oxidation in oil emulsion. The content of Fe2+ ion in ethanol extracts from LE and PD＋LE were significantly higher(p<0.05) than that of ethanol extracts from PD. The content of total iron has same tendency. The ascorbic acid content of PD(16.36ppm) was slightly higher than those of LE(13.08ppm). Electron donating ability of PD was significantly higher(p<0.05) than those of LE. However, the superoxide(SOD) like ability of LE showed a little higher than those of LE and PD＋LE, which means the strong antioxidant activity of LE. The nitrite scavenging effects were dependent on pH value, however, they decreased as pH value increased. Especially, they almost didn't show the nitrite scavenging effect in pH 6.0. In conclusion, the PD and LE extracts may be used as natural antioxidant sources to reduce lipid oxidation in oil emulsion.

• Natural Product Sciences
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• 제24권1호
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• pp.71-78
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• 2018

The present study deals with the determination of optimal values of operating parameters such as the temperature of heating, the mass of the plant material and the volume of water leading to the best yield of electromagnetic induction (EMI) heating extraction of Algerian Thymus fontanesii essential oil. After an appropriate choice of the three critical variables, eight experiments leaded to a mathematical model as a first-degree polynomial presenting the response function (yield) in the relation to the operating parameters. From the retained model, we were able to calculate the average response, the different effects and their interactions. The maximum of essential oil recovery percentage relative to the initial mass of plant material was 1.69%, and was obtained at ($140^{\circ}C$, 250 g and 4.5 L). The chemical composition of the Algerian T. fontanesii essential oil under the obtained optimal conditions ($140^{\circ}C$, 250 g and 4.5 L), determined by GC/MS and GC/FID, reveled of the presence of major components such as: carvacrol ($70.6{\pm}0.1%$), followed by p-cymene ($8.2{\pm}0.2%$).

• Food Quality and Culture
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• 제3권1호
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• pp.15-19
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• 2009

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and $20^{\circ}C$ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing C.indicum essential oil, at 4 and $20^{\circ}C$. Samples stored at $4^{\circ}C$ were quality more then those stored at $20^{\circ}C$. Sensory evaluation was highest for Gochujang with C.indicum essential oil stored at $4^{\circ}C$. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.

• 한국작물학회지
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• 제48권5호
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• pp.372-375
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• 2003

In order to examine the possibility that oil seed rape could be used as a forage fodder crop and to select the most suitable variety of forage rape at the southern area of Korea, two varieties of oil seed rape currently grown for oil production and six introduced varieties of forage rape with relatively high yield and high nutritional value were grown at the same condition and their nutritional value were observed. Generally, rape was considered as a useful forage fodder crop with high content of crude protein and low contents of NDF, ADF, hemicellulose, cellulose and lignin. Differences in mean values of the above characters between two groups of rape were not statistically significant. Velox showed significantly higher content of crude protein and significantly lower contents of NDF, ADF, hemicellulose, cellulose and lignin compared with other varieties of forage rape. Rape was relatively high in IVDMD compared with other forage fodder crops, and forage rape was more or less higher in IVDMD and DDMM than oil seed rape. Velox was the highest in IVDMD and DDMM among the varieties of forage rape in this experiment.

• Toxicological Research
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• 제30권4호
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• pp.297-304
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• 2014

Peppermint (Mentha piperita) is a plant native to Europe and has been widely used as a carminative and gastric stimulant worldwide. This plant also has been used in cosmetic formulations as a fragrance component and skin conditioning agent. This study investigated the effect of peppermint oil on hair growth in C57BL/6 mice. The animals were randomized into 4 groups based on different topical applications: saline (SA), jojoba oil (JO), 3% minoxidil (MXD), and 3% peppermint oil (PEO). The hair growth effects of the 4-week topical applications were evaluated in terms of hair growth, histological analysis, enzymatic activity of alkaline phosphatase (ALP), and gene expression of insulin-like growth factor-1 (IGF-1), known bio-markers for the enhanced hair growth. Of the 4 experimental groups, PEO group showed the most prominent hair growth effects; a significant increase in dermal thickness, follicle number, and follicle depth. ALP activity and IGF-1 expression also significantly increased in PEO group. Body weight gain and food efficiency were not significantly different between groups. These results suggest that PEO induces a rapid anagen stage and could be used for a practical agent for hair growth without change of body weight gain and food efficiency.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2020년도 춘계학술대회
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• pp.95-95
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• 2020

The groundnut (Arachis hypogaea L.), also known as peanut, is a high amount of good-quality vegetable oil in seeds cultivated worldwide. The aim of this study was to evaluate and analyze oil composition of 83 groundnut accessions collected from 7 countries include Korea and Philippines. Total oil contents were recovered by Soxhlet extraction and the fatty acid compositions were analyzed by using gas chromatography. Total oil contents of 83 groundnut accessions showed a significant variability among the entire domain of collections and rangerd from 44.59 to 57.58 %. The averages of palmitic and stearic acid were 11.36 and 3.39 % ranged from 8.77 to 13.65 %, and 1.88 to 7.22 %, respectively. Oleic and linoleic acid showed a wide variation which ranged from 40.32 to 61.67 %, and 22.54 to 41.99 %, respectively. Arachidic acid was ranged from 0.93 to 2.42 %. Significant negative correlation was observed between oleic and linoleic acid.