• Applied Biological Chemistry
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• v.33 no.2
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• pp.147-153
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• 1990

To investigate the effect of spice oils on the nitrite role in processed meat products, eight spice oils, ascorbic acid, and nitrite at different combinations were added to marcerated pork, and cooked at $70^{\circ}C$ lot 30min or $121^{\circ}C$ for 15min. The cooked sample were stored at $5.5^{\circ}C$ for 12days and pH, residual nitrite, redness, TBA value, and antimicrobial activity were analyzed. pH of the uncooked samples were stable at $5.6{\sim}5.8$ except in samples with nitrite alone, anise, ascorbic acid, and black pepper in which pH increased to $6.7{\sim}7.8$ after 5 days of storage. The pH of the cooked samples were stable at $5.9{\sim}6.1$ during the storage. Residual nitrite decreased rapidly on the first day of storage in each model. Residual nitrite decreased rapidly on the first day of storage in each model. The nitrite reducing effect was greatest in sample with ascorbic acid, followed by clove eugenol and thyme, but was small with peppermint. The redness of the sample was increased with ascorbic acid, colve, eugenol, thyme, anise, black pepper, coriander and rosemary except peppermint, specially samples with ascorbic acid, clove and eugenol were prominent. The TBA values of the samples with cloves, eugenol and ascorbic acid, stored after nine days, were $4{\sim}6.5$ lower than that of nitrite added sample and indicated strong antioxidant activity. The antimicrobial activity determined by inhibition zone, was strong in samples with clove, eugenol, peppermint, thyme, coriander, black pepper, rosemary and anise had antimicrobial activity to the Penicillium sp. Specially with clove, eugenol, peppermint and thyme, while all the samples showed $7{\sim}10mm$ inhibition zone to the Salmonella sp. The above results suggest that addition of eugenol, clove and thyme oil to the processed meat may increased the antioxidant, antimicrobial activity, and redness of the product so that could provide a way of reducing nitrite addition into meat products.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.243-247
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• 2006

The biological activity of functional food source with thyme extracts were examined. Total phenol contents in the 60% ethanol extracts $(26.8{\pm}0.35\;mg/g)$ with thyme leaf was higher than water extracts $(25.7{\pm}0.20\;mg/g)$. This HPLC analysis is significant in that physiological activity is related with phenolic compound content such as rosemarinic acid, quercetin and chlorogenic acid. Electron donating ability was shown as 90.1% in the water extracts and 77.7% in the 60% ethanol extracts. Antioxidant protection factor of 60% ethanol extracts was higher than water extracts. Helicobacter pylori of the water extracts from thyme leaves did not have antimicrobial activity, but the 60% ethanol extracts revealed the high antimicrobial activity as 9 mm of clear zone in $50\;{\mu}g/ml$ of phenol content, 10 mm in $100\;{\mu}g/ml$, 13 mm in $150\;{\mu}g/ml$ and 16 mm in $200\;{\mu}g/ml$, respectively. Angiotensin converting enzyme inhibition activity showed no inhibition activity in 60% ethanol extracts but 39.9% inhibition activity in water extracts. Xanthine oxidase inhibition activity showed high inhibition activity at 73.5% in water extracts and 100% in 60% ethanol extracts. The result suggests the development of phenol compound in thyme as anti Helicobacter pylori, antioxidant and anti-gout agents.

• Journal of Life Science
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• v.24 no.3
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• pp.266-273
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• 2014

In the present study, the chemical compositions and antimicrobial and antioxidant activities of commercially available essential oils in Korea were investigated. The essential oils were analyzed by gas chromatography-mass spectrometry (GC-MS). The results demonstrated that they exhibit a broad spectrum of antimicrobial activities against gram positive, gram negative, and multidrug resistant (MDR) strains. The antimicrobial activity of five of the essential oils against 40 organisms was assessed using the minimum inhibitory concentration (MIC). The MIC values were in the ranges of 0.0625-0.5% (v/w) for lemongrass and manuka, 0.03125-1.0% (v/w) for tea tree, 0.0625-1.0% (v/w) for thyme, and 1-4% (v/w) for ravensara, depending on the pathogens studied. This study revealed that, among the essential oils tested, lemongrass and thyme oil showed broad antimicrobial activity against infectious bacteria. The antioxidant activities and the reducing power of the essential oils were determined with a 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay. Thyme oil exhibited the strongest antioxidant activity comparing with ascorbic acid. This is the first report on the chemical compositions and antimicrobial activities of commercially available essential oils against infectious bacteria and MDR strains acquired from Korean hospitals.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.3
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• pp.1139-1145
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• 2010

This thesis tried applying Ayurvedic hair and scalp care program and analyzing its effect. Ayurvedic treatment strengthens our immunity through natural healing power. I measured with MIC test and Halo test in order to examine the antibacterial efficacy against colonies which reside in head, when Ayurvedic base oils and essential oils were used on hair and scalp. Finally, I reached the results as follows. I examined the antibacterial efficacy of base oils and essential oils against Bacillus subtilis and Propionibacterium acnes, based on the MIC test with 9 kinds of base oil and 18 kinds of essential oil. By way of experiment, base oils did not show the antibacterial efficacy from all colonies, and in case of essential oils, such as Chamomile, Clary sage, Jasmine, Neroli and Rose oil, the antibacterial efficacy against two colonies did not appear by the measure of below 5%. It turned out that Thyme, Geranium, Lavender and Tea tree had an high effect on two colonies. According to the Halo test which experimented on 7 kinds of bacteria with the essential oils like Geranium, Lavender and Thyme and with the base oils like Sesame and Coconut, it went to prove that base oils was inefficient on antibiosis. It was examined that all of essential oils had the effect on antibiosis from 7 kinds of bacteria. Thyme showed the best efficacy of antibiosis in the MIC and the Halo test.

• Journal of Korean Academy of Nursing
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• v.45 no.3
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• pp.367-377
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• 2015

Purpose: The purpose of this study was to evaluate the effects of essential oil on oxidative stress, immunity, and skin condition in atopic dermatitis (AD) induced mice. Methods: This study was a $3{\times}3$ factorial design. Factors were oil type (Lavender, Thyme, and 2:1 mixture of lavender and thyme oil [blending oil]) and treatment period (0 day, 7 days, and 21 days). The samples were 45 mice with AD and randomly assigned to nine groups of five mice per group. The dependent variables such as superoxide radical, IgE, degranulated mast cells, and epidermal thickness were measured. Data were collected from February to April in 2014. Descriptive statistics, One-way ANOVA, Two-way ANOVA, and Tukey's HSD test were performed using the SPSS WIN 20.0 program. Results: Dependent variables were not statistically significantly different by the three oil types (p >.05). Essential oils such as lavender, thyme, and blending oil were all effective in reducing AD symptoms and especially 2:1 blending oil were most effective. There were statistically significant differences by the three treatment periods in all dependent variables (p <.001). There were statistically significant interactions between oil types and treatment periods in all dependent variables (p <.01). For decreasing superoxide radical, degranulated mast cells, and epidermal thickness, 2:1 mixed oil should be applied for at least 21 days. Otherwise to reduce IgE, 2:1 mixed oil should be used for at least 7 days. Conclusion: These findings provide bases for developing effective interventions for AD patients to manage their AD symptoms.

• The Plant Pathology Journal
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• v.33 no.6
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• pp.582-588
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• 2017

The objective of this study was to determine inhibitory activities of four volatile plant essential oils (cinnamon oil, fennel oil, origanum oil and thyme oil) on in vitro growth of Fusarium oxysporum f. sp. fragariae causing Fusarium wilt of strawberry plants. Results showed that these essential oils inhibited in vitro conidial germination and mycelial growth of F. oxysporum f. sp. fragariae in a dose-dependent manner. Cinnamon oil was found to be most effective one in suppressing conidial germination while fennel oil, origanum oil and thyme oil showed moderate inhibition of conidial germination at similar levels. Cinnamon oil, origanum oil and thyme oil showed moderate antifungal activities against mycelial growth at similar levels while fennel oil had relatively lower antifungal activity against mycelial growth. Antifungal effects of these four plant essential oils in different combinations on in vitro fungal growth were also evaluated. These essential oils demonstrated synergistic antifungal activities against conidial germination and mycelial growth of F. oxysporum f. sp. fragariae in vitro. Simultaneous application of origanum oil and thyme oil enhanced their antimicrobial activities against conidial germination and fungal mycelial growth. These results underpin that volatile plant essential oils could be used in eco-friendly integrated disease management of Fusarium wilt in strawberry fields.

• The Korean Journal of Pesticide Science
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• v.10 no.1
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• pp.43-49
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• 2006

Larvicidal activity of 34 plant essential oils were tested against the 4th instar larvae of Culex pipiens pallens. Among them, six oils (basil, fennel, caraway seed, lime, thyme red, and thyme white) showed more than 80% mortality at 100 mg $litre^{-1}$ concentration. GC and GC-MS analyses of the six essential oils and bioassay of their components revealed that anethole (a major component of fennel and basil oil) and (+)-limonene (a major component of caraway seed and lime oil) showed higher larvicidal activities than others. In addition to the above two components, ${\alpha}$-phellandrene, p-cymene, $\gamma$-terpinene, ${\beta}$-pinene, and thymol showed higher larvicidal activity than Bt product.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.330-337
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• 1997

The sensitivity of various pathogenic bacteria (Aeromonas hydrophila, Estherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium and Vibrio parahaemolyticus) to the spices, allspice, clove, oregano, and thyme, was tested. Tryptic soy broth (TSB) containing 0∼2% (w/v) of spices was inoculated with 10sup 5/∼10$\^$6/ cells/$m\ell$ of each bacterium and incubated at 35$^{\circ}C$ for 24 hr. The growth of pathogenic bacteria was inhibited with increasing concentrations of spices in the culture broth. At 2％ spice concentration, Gram positive bacteria were more sensitive than Gram negative bacteria with the exception of V. parahaemolyticus. Clove had the highest antibacterial activity, followed by allspice and oregano. At the concentration of 0.3%, clove inhibited the growth of all strains tested. Kanagawa-positive strain of V. parahaemolyticus displayed the highest sensitivity to clove and allspice. Thyme was the least effective for growth inhibition, while 1％ clove killed all pathogens tested.

• Journal of Bio-Environment Control
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• v.20 no.1
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• pp.14-20
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• 2011

Objective of this research was to investigate the volatile aroma compounds and phenol contents for preservative effects. Aerial part of 5 Korean natured species of thyme located in Jeju alpine, jeju middle mountain, Kyeonggido, Ulleung island, and Gangwondo was analyzed by thermal desorption gas chromatograph mass spectrometer (TD-GC-MSD) method. Jeju middle mountain thyme was relatively high 62 species and has been investigated a high concentration of $7365.22{\mu}g/m^3$ contents according to the quantitative analysis. Total phenol contents containing thymol and carvacrol of Jeju middle mountain thyme were relatively high and showed 35.92%.

• Textile Coloration and Finishing
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• v.28 no.1
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• pp.23-32
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• 2016

This study examined the dyeability of fabrics dyed with rosemary, mint, sage, and thyme herb extracts. The herb extracts were pulverized and characterized by UV and FT-IR analysis. Dyeing properties of herb colorants on cotton, silk and wool fiber and effect of dyeing conditions on dye uptake were compared. The constituents of four different herbs were shown to be similar to each other. The dye uptake of rosemary and sage were shown to be larger than those of mint and thyme regardless of the fiber types. Affinity of herb colorants to protain fibers was higher than to cellulose fiber. Compared with silk and wool, the dyeability of cotton was the worse, the dye uptake of silk and wool fibers were increased along with dyeing time and dyeing temperature. As the dye uptake increased with increasing of the dye concentration, and its isothermal adsorption curves were langmuir type, indicating that ionic bonding was involved in the adsorption of herb colorants to the fibers.