• Title/Summary/Keyword: Zanthoxylum piperitum A.P. DC

Search Result 8, Processing Time 0.084 seconds

Volatile Compounds of Zanthoxylum piperitum A.P. DC.

  • Chung, Mi-Sook
    • Food Science and Biotechnology
    • /
    • v.14 no.4
    • /
    • pp.529-532
    • /
    • 2005
  • Volatile compounds, isolated from Chopi (Zanthoxylum piperitum A.P. DC.) using steam distillation, were analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O). Forty-six volatile compounds, consisting of 12 hydrocarbons, 8 aldehydes, 5 esters, 12 alcohols, 4 ketones, 4 oxides and 1 acid, were tentatively identified from the essential oil of Chopi. Unidentified compounds constituted 7.2% of the total peak area. Limonene was the most abundant compound, followed by geranyl acetate, citronellal, cryptone and ${\beta}$-myrcene. In addition, aroma-active compounds, in particular citronellal and limonene, which are related to the citrus and Chopi flavors of Chopi essential oil, were detected. The aroma of Chopi essential oil had a score of 4.8 on the preference test (neither like nor dislike) and a score of 5.97 on the intensity test (slightly strong) using the 9-point hedonic scale.

Anti-inflammatory Activities of Chopi (Zanthoxylum piperitum A.P. DC) Essential Oil: Suppression of the Inducible Nitric Oxide Synthase and Cellular Adhesion

  • Lee, Je-Hyuk;Chang, Kyung-Mi;Kim, Gun-Hee
    • Food Science and Biotechnology
    • /
    • v.18 no.6
    • /
    • pp.1371-1378
    • /
    • 2009
  • The aim of this study is to elucidate the anti-inflammatory activities of chopi (Zanthoxylum piperitum A.P. DC.) essential oil. Essential oil (EO) of chopi was extracted by steam distillation method, and its major constituents were limonene and geranyl acetate. Chopi-EO decreased approximately 38% of nitrite production, as compared to the lipopolysaccharde (LPS)-induced nitrite production. However, chopi-EO and its components did not quench nitric oxide (NO) chemically in cellfree system, and markedly inhibited approximately 40.4% of inducible nitric oxide synthase (iNOS) mRNA transcription. In addition, the inhibition of E-selectin gene transcription by chopi-EO caused the suppression of cellular adhesion. These results suggest that chopi-EO may exert potential anti-immunological inflammatory activity.

Compositional Changes in Essential Oil of Zanthoxylum piperitum A.P. DC. During Storage (초피 정유의 저장 중 향기성분 변화)

  • Chung, Mi-Sook
    • Journal of the Korean Society of Food Culture
    • /
    • v.21 no.4
    • /
    • pp.433-438
    • /
    • 2006
  • Compositional changes In essential oil of Zanthoxylum piperitum A.P. DC. were investigated under six different storage conditions for 3 months. Essential oil from Zanthoxylum piperitum was collected by steam distillation method and analyzed by gas chromatography-mass selective detector (GC-MSD). Forty-one volatile compounds, consisting of 12 hydrocarbons, 11 alcohols, 8 aldehydes, 3 oxides, 3 esters, 3 ketones and 1 acid were identified from the fresh essential oil of Zanthoxylum piperitum. In essential oils, compositional changes occurred in particularly monoterpene hydrocarbons. Total levels of ketones, esters, oxides and alcohols increased during storage. Moreover, aerobic condition caused decrease in a few constituents duringstorage even at low temperature.

Analysis of Aroma Components from Zanthoxylum

  • Chang, Kyung-Mi;Kim, Gun-Hee
    • Food Science and Biotechnology
    • /
    • v.17 no.3
    • /
    • pp.669-674
    • /
    • 2008
  • Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

Antibacterial Activity of Essential Oils from Zanthoxylum piperitum A.P. DC. and Zanthoxylum schinifolium

  • Choi, Soo-Im;Chang, Kyung-Mi;Lee, Yong-Soo;Kim, Gun-Hee
    • Food Science and Biotechnology
    • /
    • v.17 no.1
    • /
    • pp.195-198
    • /
    • 2008
  • This study was carried out to investigate the potential use of Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. as a source of antimicrobial agents against food borne pathogens. Essential oils of Z. schinifolium and Z. piperitum A.P. DC. were collected by steam distillation and analyzed by GC-MS. The antimicrobial activity of the essential oils was examined using the agar diffusion and micro-dilution assays. The effectiveness of Z. schinifolium essential oil was greater against Bacillus cereus, Staphylococcus aureus, and Vibrio parahaemolyticus than other pathogens, and the minimal inhibitory concentration (MIC) values were 1.25, 2.5, and 1.25, 2.5, and $1.25\;{\mu}g/mL$, respectively. Z. piperitum A.P. DC. essential oil was the most effective against all pathogens tested except for Escherichia coli O157:H7, and the MIC values against B. cereus, Salmonella choleraesuis, and V. parahaemolyticus were 1.25, 2.5, and $1.25\;{\mu}g/mL$, respectively. Limonene, the major component of Z. piperitum A.P. DC. essential oils, had the highest inhibitory activity toward V. parahaemolyticus with a MIC value of $0.15\;{\mu}g/mL$. Meanwhile, citronellal and geranyl acetate, major components of both essential oils, displayed antibacterial activity against only B. cereus with MIC values of 1.25 and $5\;{\mu}g/mL$, respectively. Therefore, these essential oils could be useful as antimicrobial agents against foodborne pathogens.

Screening of Antimicrobial Activity of Chopi(Zanthoxylum pipertum A.P. DC.) Extract (초피(Zanthoxylum piperitum A.P. DC.) 추출물의 항균활성)

  • Kim, Yong-Doo;Kang, Seong-Koo;Choi, Ok-Ja;Lee, Hong-Choel;Jang, Mi-Jeong;Shin, Soo-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.29 no.6
    • /
    • pp.1116-1122
    • /
    • 2000
  • 천연 식품보존료 개발의 일환으로 우리 나라에서 옛부터 조미료 및 향신료 등으로 널리 이용되고 초피를 가시 있는것과 없는 것으로 구분하여 이들의 잎, 과피 및 종실을 대상으로 물과 에탄올로 항균성 물질을 추출하여 수종의 병원균과 식중독균, 식품과 관련이 있는 세균 및 효모 줄 10균주들에 대하여 항균성이 있는지의 여부를 관찰하였으며, 항균성이 강한 에탄올추출물의 초소저해농도, 추출물에 함유된 항균성물질의 열안전성, pH안정성 등을 조사하였다. 초피와 민초피의 항균활서은 tkdydd된 10균주 중 젖산균과 효모를 제외한 대부분의 세균에서 잎과 과피에서 물과 에탄올추출물 모두에서 항균활성이 나타났으나 종실에서는 항균활성을 보이지 않았다. 초피 에탄올추출물의 최소저해농도는 Bacillus cereus 균주가 0.25mg/mL로 가장 낮게 나타났으며, 젖산균과 효모에서는 항균활성 물질은 121$^{\circ}C$에서 15분간 가열한 후에도 활성이 유지되었으며, pH의 변화에도 영향을 받지 않았다.

  • PDF

Effect of $GA_3$, Kinetin and Physical Treatment on the Seed Germination of Zanthoxylum piperitum A.P. DC. ($GA_3$, Kinetin 및 물리적 처리가 초피나무 종자의 발아에 미치는 영향)

  • Kim, Se-Jong;Shin, Jong-Hee;Kim, Ki-Jae;Park, So-Deug;Choi, Boo-Sull;Kim, Kil-Ung
    • Korean Journal of Medicinal Crop Science
    • /
    • v.5 no.1
    • /
    • pp.43-48
    • /
    • 1997
  • This study was conducted to improve germination ratio of Zanthoxylum piperitum A.P. DC. seeds. Stratification for 60 days after scarification of seed with sand was germination percentage to 5.4% and $GA_3$, 50ppm for 24 hrs after scarification of seed with sand showed 8.9%. Soaking the seeds in $GA_3$, 50ppm for 24 hrs after 40 to $70^{\circ}C$ hot water treatment for 10 minutes showed low germination of 4.4%. Based on $H_2SO_4$, NaOH and $HNO_3$, treatments, germination percentage did not improve at all regardless of soaking time. The highest germination of 91.1% was observed when seed was soaked in $GA_3$ 100ppm for 48 hrs after stratification for 60 days at $4^{\circ}C$. Kinetin treatment at 50ppm for 24 hrs had the greatest germination percentage of 31.7% but it did not improve germination ratio compared to $GA_3$ treatment.

  • PDF

Aromatic Acid and Flavonoids from the Leaves of Zanthoxylum piperitum

  • Hur, Jong-Moon;Park, Jong-Cheol;Hwang, Young-Hee
    • Natural Product Sciences
    • /
    • v.7 no.1
    • /
    • pp.23-26
    • /
    • 2001
  • Five flavonoids and one aromatic acid were isolated from the leaves of Zanthoxylum piperitum. The structures of compounds were elucidated as quercetin, afzelin, quercitrin, hyperoside, hesperidin and protocatechuic acid on the basis of spectral evidence.

  • PDF