• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.10
• /
• pp.1411-1417
• /
• 2010

In this study, we investigated the antioxidant and antibacterial activity of methanol extracts from 6 plants which were Chrysanthemum zawadskii Herb. var. latilobum (Maxim.) Kitamura (Gu-jeol-cho), Lavandula spica L. (Lavender), Rosmainus offcinals L. (Rosemary), Cymbopogon citrates (Lemongrass), Saussureae radix (Mok-hyang), Calendular officinalis L. (Calendular). Antioxidative effects of herbal extracts were measured by polyphenols, flavonoids contents and DPPH radical scavenging activity assay. We also evaluated the antibacterial activity against Staphylococcus aureus and Escherichia coli O157:H7. Methanol extracts from Gu-jeol-cho, lavender, rosemary and lemongrass showed high polyphenols contents as well as strong DPPH scavenging activity. In particular, rosemary extract contained highest polyphenol levels as $126.69{\pm}2.62{\mu}g/mg$ compared to other herbs. As for DPPH radical scavenging activities, $IC_{50}$ values of rosemary extracts were $6.23{\pm}0.58{\mu}g/mL$. The rosemary extracts also showed higher antibacterial effects against S. aureus and E. coli O157:H7. These results indicate that rosemary could be used as natural antioxidant and antibacterial agents.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.4
• /
• pp.687-693
• /
• 2004

The objective of this study was to evaluate the combined treatment effect of gamma irradiation and rosemary extract powder on ready-to-eat hamburger steaks. After irradiation at 5, 10 and 20 k㏉, hamburger steaks manufactured with rosemary extract powder (200 and 500 ppm) were stored at 5$^{\circ}C$ for 4 months and at 3$0^{\circ}C$ for 3 weeks. Total aerobic bacteria count of the ready-to-eat hamburger steak was approximately 5 log CFU/g level. All doses of gamma irradiation were effective in reducing the population of total aerobic bacteria and coliform bacteria in hamburger steaks. In hamburger steaks irradiated at 20 k㏉, tile microbial growth was not observed during storage. The shelf-life of hamburger steaks were determined by microbiological counts of 10$^{6}$ ∼10$^{7}$ CFU/g and those of the steaks irradiated at 0, 5 and 10 k㏉ were ranged among 14, 28∼42 and 98∼112 days, respectively. The shelf-life of both irradiated hamburger steaks added with 500 ppm rosemary extract powder at 5 and 10 k㏉ was extended more 14 days than non-added sample. Results suggested that both gamma irradiation and rosemary extract powder may improve the shelf-stability of ready-to-eat ham-burger steak. However, when the storage temperature was abused (3$0^{\circ}C$), the rosemary extract powder had not sufficient effect on the shelf- stability of hamburger steaks.

• Korean Journal of Food Science and Technology
• /
• v.34 no.6
• /
• pp.1043-1047
• /
• 2002

This study was carried out to investigate the effect of packaging materials (Ny/PE, PET/Al/PE, PET/PE/LDPE/CPP, PET/Al/Ny/CPP films, and bottle) and packaging methods (atmosphere and vacuum) on the physicochemical properties of Onion Kimchi and Rosemary-onion Kimchi stored at $5^{\circ}C$. Reducing sugar contents and pHs of Onion Kimchi and Rosemary-onion Kimchi decreased, whereas levels of titratible acidity and vit C contents increased with increasing the storage time. The fermentation of Rosemary-onion Kimchi was slower than that of Onion Kimchi. PET/PE/LDPE/CPP film was the most effective for Onion Kimchi packaging among all packaging materials tested.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.8
• /
• pp.1008-1015
• /
• 2009

The goal of this study was to evaluate the anticancer effect of Rosmarinus officinalis L. In this study induction of apoptosis by methanol extract of rosemary and their fractions were investigated in vitro. In examining the effect of rosemary methanol extract on the inhibition of growth of Hela, HepG2, A549, AGS cells and HT-29 cell, it was found that the methanol extract of rosemary and their fractions demonstrated a cytotoxic effect in a dose-dependent manner; in addition, hexane and chloroform fractions showed a particularly high cytotoxic effect on Hela and AGS cells. The results showed that the hexane and chloroform fractions of rosemary have cytotoxic effect which are related to the activity of the essential oil in the rosemary. Apoptosis in Hela and AGS cells mediated by the hexane and chloroform fractions was associated with the increase of cleaved caspase-3 levels and cleaved PARP. Therefore, with more researches on identification and action mechanism of active compound, the hexane and chloroform fractions are expected to be natural sources for the developments of functional food and medical agents to prevent gastric cancer and uterus cancer.

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

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

• Research in Plant Disease
• /
• v.19 no.1
• /
• pp.55-59
• /
• 2013

The purpose of this experiment was to investigate the development of new spot disease on the leaf and stem of rosemary (Rosmarinus officinalis) in commercial greenhouses at Jeonju and Namwon in Korea. Incidence of target spot on rosemary was higher at the end of the rainy season with high humidity. Those symptoms were black ring spots (3-5 mm in diameter) and withering on green leaves and stems. Conidiophores and conidia were formed on the infected tissue in moist chamber and conidia were shown as the cylindrical and oval types in chain, ranged from 55 to $275{\mu}m$ in length, and 7 to $14{\mu}m$ in width. Conidia with eight to ten pseudosepta were formed on the conidiapore. The optimum growth temperature of isolates was $30^{\circ}C$ on the PDA medium under the dark condition. In the pathogenesis test, the target spot and withering symptoms were appeared on the leaves and stems 3 days after inoculation showing similar symptoms compared to those of in nature. The same fungus was re-isolated from infected lesion, indicating that Corynespora cassiicola caused leaf target spot and twig blight on rosemary. The rDNA ITS nucleotide sequences of the pure cultured isolate from the diseased area on rosemary showed 100% similarity to the sequences of C. cassiicola available in the GenBank database (JQ595296, JQ595297, FJ852715 and AY238606). Therefore, we report that the target spot of leaves and stems in rosemary was caused by C. cassiicola.

• Food Science and Preservation
• /
• v.24 no.6
• /
• pp.871-878
• /
• 2017

The objective of this study was to compare antioxidant activities of green tea, rosemary, lemon and bamboo leaves extracts using three different extraction methods (80% ethanol sonication extraction, distilled water autoclave extraction, distilled water extraction at room temperature). As a result, green tea and rosemary extracts showed relatively high antioxidant activities compared with those of lemon and bamboo leaves. These green tea and rosemary extracts were subsequently added to soymilk and their mixtures were examined for antioxidant activities. Soymilk added with 10% green tea distilled water autoclave extracts and distilled water at room temperature extracts showed relatively high DPPH, $85.09{\pm}2.26%$, $84.38{\pm}1.97%$, and ABTS radical scavenging activities, $73.43{\pm}2.78%$, $81.34{\pm}4.78%$, respectively. On the other hand, soymilk added with 10% rosemary distilled water autoclave extracts showed remarkably higher DPPH radical scavenging activity while their ABTS radical scavenging ability was similar to that of non-added soymilk. In conclusion, our results suggest that the addition of green tea distilled water autoclave extracts, distilled water at room temperature extracts and rosemary distilled water autoclave extracts to soymilk could contribute to the development of added value soymilk products with increased antioxidant activities.

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

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.8
• /
• pp.1130-1135
• /
• 2005

The objective of this study was to evaluate the antimicrobial activity of four herb extracts from lavender, patchouli, rosemary and eucalyptus possibly used as food preservatives. Minimum inhibitory concentration of France rosemary extracts was 29.1 mg/mL against C. albicans ATCC 10231 and 14.5 mg/mL against B. subtilis ATCC 6613 and E. coli ATCC 25922. Both of France rosemary and American lavender herbal extracts were thermally stable between 40$^{\circ}C$ and 121$^{\circ}C$ and were stable at only neutral pH. Microbial growth was repressed by adding 2.9 mg of a commercial herbal extracts in 20 mL liquid medium with France rosemary extracts and American lavender extracts.