• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.744-756
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• 2018

The purpose of this study was to investigate the anti-inflammatory effect and the antimicrobial activity to skin flora of essential oil from rosemary that naturally grown in Jeju. rosemary essential oil was extracted by water distillation essential oil extraction method. In order to confirm the anti-inflammatory activity of rosemary essential oil, it was confirmed that the production of NO and $PGE_2$ induced by LPS in RAW 264.7 cells was inhibited in a concentration-dependent manner. Western blot analysis showed that the expression of iNOS and COX-2, which are biosynthetic enzymes, decreased in a concentration-dependent manner. In addition, production of $TNF-{\alpha}$ and IL-6 the pro-inflammatory cytokines were inhibited. Antimicrobial activities of three S. epidermidis and three P. acnes strains including two antibiotic resistant strains were observed in paper disc method and MIC and MBC tests showed inhibition of bacterial growth and death. From the results of the experiment, we confirmed that rosemary essential oil has the anti-inflammatory and antimicrobial efficacy and it could be used as a cosmetic and skin care material in the future.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.256-263
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• 2017

Purpose: Essential oils are secondary metabolites of herbs and have antibacterial activities against foodborne pathogens. However, their applications for food protection are limited due to the hydrophobic and volatile natures of essential oils. Methods: In this study, essential oil nanoemulsions of rosemary and lavender were formulated with non-ionic surfactant Tween 80 and water using ultrasonic emulsification, and their antibacterial effects were determined. Results: The antibacterial activities of nanoemulsions were evaluated against 12 strains of 10 bacterial species, and significant antibacterial effects were observed against four Gram-positive and four Gram-negative bacteria but not against Streptococcus mutans and Shigella sonnei. In the disc diffusion test, the diameter of the inhibition zone proportionally increased with the concentration of nanoemulsions. Using cell turbidity measurement, minimum bactericidal concentration (MBC) of the nanoemulsions, which is the lowest concentration reducing viability of the initial bacterial inoculum by ${\geq}99.9%$, was significantly higher than the minimum inhibitory concentration (MIC) of the nanoemulsions. The largest bactericidal effects of lavender and rosemary essential oil nanoemulsions were observed against S. enterica and S. aureus, respectively. Conclusion: Nanoemulsion technique could improve antibacterial activity of essential oil nanoemulsions by increasing the solubility and stability of essential oils. Our findings shed light on the potential use of essential oil nanoemulsions as an alternative to chemical sanitizers in food protection.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.3
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• pp.256-262
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• 2017

Essential oil from herb is known to exert pharmacological effects on the human body. In this study we investigated the antibacterial activity of 4 essential oils (teetree, rosemary, melisa, and lavender), as well as the blended mixture oil of teetree, rosemary, and melisa (TRM) on three bacteria, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Antibacterial analysis was performed using the standard disk diffusion method, and minimum inhibition concentration was determined by the broth microdilution method with different concentrations of essential oils (0.5, 1, 2 and 3 mg/mL). After incubation at $37^{\circ}C$ for 24 h, the antibacterial activity was assessed by measuring the zone of growth inhibition surrounding the disks. Herb oil with the inhibition zones showed varied values ranging from6 to 25 mm. However, the components of herb oil of TRM are as highly active as the teetree oil against pathogens, generating large inhibition zones for both gram negative and positive bacteria (13~22 mm and 8 mm inhibition zones). In the analysis for MIC, TRM showed growth-inhibitory effects at 0.0625% for S. aureus and E. coli, and 1.25% for P. aeruginosa. This result demonstrated that the anti-microbial activity of TRM was greater than a single herb oil, including oxacillin, rosemary, and teetrea. As a single herb oil, both rosemary and teetrea also had an anti-microbial effect by itself, and we can expect that the blended oil mixture may exert a synergistic effect against multidrug resistant bacteria, suggesting its future application in natural preservative agents for health food and cosmetics.

• Journal of Applied Biological Chemistry
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• v.56 no.3
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• pp.141-146
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• 2013

Constituents of the essential oil (EO)s and hydrosol of rosemary (Rosmarinus officinalis L.) and lavender (Lavandula angustifolia Mill.) were analyzed by gas chromatography-mass spectrometry (GC-MS). The identified major constituents were ${\alpha}$-pinene (40.96%), camphor (34.44%), verbenone (45.31%), and camphor (67.04%) in rosemary EO, lavender EO, rosemary hydrosol, and lavender hydrosol, respectively. The antioxidant activity of EO and hydrosol extracted from rosemary and lavender were evaluated. Both EO showed di(phenyl)-(2,4,6-trinitrophenyl) iminoazanium (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging activities as well as $Fe^{2+}$ ion chelating activity but no alkyl radical scavenging activity. Rosemary EO showed higher DPPH radical scavenging activity than lavender, whereas lavender EO showed higher $Fe^{2+}$ ion chelating activity. Both rosemary and lavender hydrosols showed alkyl radical scavenging activity, but only lavender hydrosol showed an activity on $Fe^{2+}$ chelating assay. Both rosemary and lavender hydrosols also protected the dermal fibroblast and the HaCaT keratinocytes against $H_2O_2$-induced cytotoxicity.

• Journal of Convergence for Information Technology
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• v.9 no.3
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• pp.56-67
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• 2019

The aim of this study was to investigate the influence of rosemary oil inhalation on memory, attention and autonomic nervous system according to the concentration difference in the aged. The research design was non-equivalent control group non-synchronized design. Participants were 89 individuals aged 65 or older who live in the community. Participants inhaled almond carrier oil(control group), 10%(experimental group A) and 100%(experimental group B) rosemary oil. Memory, attention, and autonomic nervous system responses were measured. Data were analyzed by SPSS win 24.0. The differences of the group and time were analyzed through repeated measure ANOVA. There were no significant differences in immediate recall (F=.42, p =.656), delayed recall (F=.45, p=.639), recognition (F=1.45, p=.242), digit span-forward (F=1.53, p=.223), digit span-backward (F=.46, p=.636), activities of sympathetic nerve system (LF)(F=.19, p=.828), activities of parasympathetic nerve system (HF)(F=.37, p=.694), LH/HF(F=1.39, p=.256), systolic blood pressure (F=.37, p=.694), diastolic blood pressure (F=1.25, p=.291). The inhalation of 10% and 100% rosemary oil for five minutes showed no significant effects on memory, attention and automatic nervous system in the aged.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.696-700
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• 2010

Thirty-one units of pure rosemary essential oil (EO) in domestic and foreign distribution markets were collected. Aromatic components of these samples were analyzed and antioxidant activity was measured. As the result, major aromatic components were identified such as ${\alpha}$-pinene, camphene, ${\beta}$-pinene, 1.8-cineole, verbenone and borneol. Major components of rosemary EO were different according to countries. Essential oil from France had good quality. Essential oil cultivated and extracted in South Korea had more content than the collected essential oil in components of ${\alpha}$-pinene and camphene. Only 16% of the total 31 unit samples satisfied the content of 9 ingredients presented by ISO. The quality of EDA was shown as 4.8-96.0%, remarkable differences per specimen. A total of 31 units, only 13% of EO showed more than 60% antioxidant activity. Difference of antioxidant activity did not correspond with specific component. Essential oil from Swiss had high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.586-592
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• 2005

This study was peformed to investigate the synergistic effects of catechin and ascorbic acid on antioxidative activities of methanol and hexane extracts (500 ppm) from rosemary, sage, oregano, and ginger. Ascorbic acid (200 ppm) and (-)-catechin (200 ppm) could be solubilized in a rice bran oil via a reverse micelles using small amount of water and dioctyl sulfosuccinate as the sufactant. Methanol extracts from rosemary, sage, oregano, and ginger showed the synergistic effects by (-)-catechin. However, methanol extracts showed the synergistic effect by ascorbic acid except that of ginger. The synergistic effects of (-)-catechin on methanol extracts were higher than those of ascorbic acid. Hexane extracts of oregano and ginger showed the synergistic effects by (-)-catechin, and no synergistic effects by ascorbic acid. On the other hand, rosemary and sage showed the synergistic effects by ascorbic acid and no synergistic effects by (-)-catechin.

• Journal of the Korean Applied Science and Technology
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• v.6 no.1
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• pp.9-14
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• 1989

Effectiveness of some natural antioxidants were investigated by measuring the physico-chemical charcteristics and fatty acid composition during thermal oxidation in palm oil. Tocopherol showed most enhanced thermal oxidation stabilities compared to the other natural antioxidants. AR spice was no good AOM stability and changes of acid value but the other parameters were obtained desirable results. The changes of linoleic aicd content was slightly decreased during thermal oxidation. Addition of rosemary and glycyrriza extract increased the stabilities of oil less than tocopherol and AR spice. Order of antioxdative effects was tocopherol, AR spice and others. There was no significiant difference in stability of rosemary and glycyrriza extract.

• Korean Journal of Poultry Science
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• v.50 no.3
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• pp.143-159
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• 2023

The study aimed to evaluate the antioxidative effects of rosemary (Rosmarinus officinalis L.) and clove (Syzgyium aromaticum L.) essential oils on fried Korean native thigh meat, including their impact on processed characteristics and flavor compounds. Clove essential oil showed higher DPPH scavenging activity, FRAP and total phenol content compared to rosemary essential oil (P<0.05). The treatments with the addition of 0.005% and 0.01% rosemary (0.005RB and 0.01RB) and clove (0.005CB and 0.01CB) essential oils to the batter weight compared to control that did not include essential oils in batter. The addition of rosemary and clove essential oils to fried Korean native chicken thigh meat did not significant affect proximate composition, pH, TBARS, sensory characteristics. Except for 0.005CB, treatments adding essential oils decreased cooking loss (P<0.05) and 0.005CB showed significantly higher pick-up value than control. Addition of clove essential oil in fried Korean native chicken thigh meat resulted in higher levels of arachidonic acid compared to control (P<0.05). Volatile organic compounds (VOCs) analysis showed that addition of rosemary essential oil might mask its own VOCs, while clove essential oil addition reduced some pyrazine compounds. Although addition of rosemary and clove essential oil did not have significant sensory characteristics on fried Korean native chicken thigh meat, instrumental analysis revealed changes in the compounds that influenced flavor. Further studies are required to evaluate the stability of flavor and sensory characteristics of fried Korean native chicken thigh meat with added essential oils during storage.

• The Korean Journal of Pesticide Science
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• v.15 no.3
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• pp.231-237
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• 2011

Highly bio-active plant essential extracts and oils from pepper, clove bud, rosemary and origanum which are selected to develop environment-friendly insecticides was studied for their acute toxicity. The results of acute oral toxicity using rats showed $LD_{50}$ value of over 2,000 mg/kg bw for pepper, clove bud, rosemary and origanum oils. The calculated acute dermal $LD_{50}$ value of pepper was over 4,000 mg/kg bw and anther testing materials was over 4,000 mg/kg bw. The skin irritation test showed that pepper, clove bud and rosemary oils had no irritation while origanum oil had a moderate irritation. According to the eye irritation test, it showed that there was no irritation for pepper and rosemary oils, while there were irritation for clove bud and origanum oils. Consequently, pepper and rosemary oils were shown to be low in toxicity whereas clove bud oil was indicated to cause a mild eye irritability and origanum oil, causing a moderate skin and eye irritability.