• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.997-1006
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• 2008

Four different spices (herbs) including rosemary, oregano, basil & sage and green tea were added individually to the ground pork or ground chicken with different percentages of 0.5, 1.0, and 1.5, respectively. The consumer sensory qualities of the five natural herbs and their antioxidant effects were evaluated using pork- and chicken-Yukwonjeon. In our consumer sensory evaluation, the 0.5% herb addition and control groups had generally better acceptability than the higher addition groups. In particular, pork-Yukwonjeon with the addition of 0.5% of green tea or oregano and chicken-Yukwonjeon with the addition of 0.5% of green tea or rosemary 0.5% were generally preferred more profoundly on the acceptance and ranking tests. However, sensory differences, especially in texture, among the different samples were reduced after storage. With regard to the results of lipid oxidation without storage, the TBARS values of the herb addition groups were slightly lower than those of the control group, but not significantly so (p>0.05). The antioxidant effects of each herb achieved higher values at longer storage times and with higher levels of added herbs. The antioxidant effects differed with different kinds of meat. The addition of the herb samples resulted in TBARS value reductions of $15.0{\sim}45.8%$ and $9.5{\sim}31.0%$, respectively, in the pork and chicken-Yukwonjeon stored at $6^{\circ}C$. Furthermore, the antioxidant effects of herbs during storage at $-20^{\circ}C$ were observed as reducing in the TBARS values of $8.4{\sim}31.7%$ and $19.0{\sim}33.0%$ in the pork-and chicken-Yukwonjeon, respectively. Green tea evidenced the highest levels of antioxidant activity on lipid oxidation, as it was acceptable even at higher concentrations according to our sensory evaluations. These results illustrate the possibility of producing superior Yukwongen with green tea and herbs, according to the different kinds of meat used.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.38-46
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• 2006

The purpose of this study was to analyze the flavors of four fresh herbs(rosemary, basil, applemint, and majoram) and when they are fried, boiled, baked, and microwaved. Among the 18 flavors in rosemary, 37.40% was composed of ${\alpha}$-pinene(flavor of refreshing pine). The next highest composition of rosemary was 1,8-ci-neole(fresh, cool, sweet flavor) with 23.34%. In basil, 1,8-cineol had the most composition with 32.9%, and next was 3-hexen-1-ol(delicate floral fragrance) with 20.6%. When it was boiled, it barely had loss and when it was fired, only 10% of its flavor was left. Trans-${\beta}$-ocimene(camphoraceous and pine-like flavor) composed applemint with 16.66% and ${\beta}$-pinene(dry-woody and resinous-piney flavor) with 12.99%. Majoram was composed with 21 differrent flavors, 18.80% was composed of sabinene(spicy, woody-herbaceous flavor) and ${\gamma}$-terpine(citrusy flavor) composed 15.61% of majoram. Majoram had more flavor left when cooked compared to other herbs. In conclusion, rosemary and majoram had the most stability than other herbs, and boiling and baking left more flavor than frying them.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.553-558
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• 2002

To utilize the small redlip croaker, four kinds of seasoned fillet were produced. The nutrient composition, peroxide value and coliforms count of the products were determined, and sensory characteristics were evaluated. The seasonings consisted of the formula for commercial dried file fish added with water (A, control), green tea extract (B), rosemary extract (C) and soypaste with red pepper (D). The crude protein and carbohydrate contents of the products were in the range of 39~45% and 23~3l%, respectively. The lipid content of product B was the lowest, while that of product D was the highest among the tested products. All products showed similar amino acid profiles with a high content of glutamic acid, aspartic acid, glycine and lysine. The saturates in fatty acid composition were similar (50~51%) among the products. However, the polyenes were higher (17%) in product C than products A, B and D (13%). The peroxide value of product C was the lowest among the products. There were not significant differences in taste and color among the products.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.159-165
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• 2011

Rosmarinus officinalis extracts had a significant antimicrobial activity against Helicobacter pyori. Total phenolic contents and inhibition zone of rosemary extracts were estimated to be 25.7 mg/g and 14 mm at $200{\mu}g/mL$ of phenolic contents, respectively. The Sephadex LH-20 and MCI-gel CHP-20 column chromatographic separations for the phenolic extracts from R. officinalis leaves led to isolation of five acids, whose structures were determined as protocatechuic acid (A), coumaric acid (B), caffeic acid (C), chlorogenic acid (D), and rosmarinic acid (E), from interpretation of spectroscopic data including nagative fast atom bombardment (FAB)-mass, $^1H$-NMR, $^{13}C$-NMR, and IR. All isolated compounds were tested for antimicrobial activity against H. pyori. The purified single compound showed less antimicrobial activity against H. pylori than the mixed purified compounds, which generate A+B, A+E, C+D, C+E (each $200{\mu}g/disc$) excellent as large clear zone by synergy effect. These results indicate rosemary extracts are preventive agents against H. pyori.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.539-545
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• 2003

The physiological and sensory properties of breads, prepared with wheat flour substituted with various herbs, were evaluated. The specific gravities and maximum heights of the breads increased when the wheat flour was supplemented with 1% rosemary, lemon balm or lavender, and with 3% rosemary, but not with 3% lemon balm or lavender. The fermentation and cooling losses of the breads with added herbs were smaller than those of the control, but there was no significant difference in the baking loss. The lightness of the breads decreased with increases in the herb contents. In the texture measurements for the breads, the hardness decreased slightly on the addition of 1% of the herb powders, but increased on the addition of 3% of the herb powders. As for the results of the sensory evaluation, the overall acceptances of the breads with 3% added herbs were higher than those of the control and 1% added herb breads. The addition of herbs to the breads inhibited the growth on fungi, and the more herbs substituted, the higher the degrees of this inhibition. The moisture contents were slightly increased, and the staling rates during storage at 25 decreased, in breads with added herbs. These results suggest that the shelf-lives of the breads were extended by the addition of herbs.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.114-121
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• 2023

Selective cyclooxygenase (COX)-2 inhibition is a novel strategy to reduce the risk of gastrointestinal side effects caused by conventional nonsteroidal anti-inflammatory drugs. However, some selective COX-2 inhibitors have become apparent to increase the risk of severe cardiovascular disease. The aim of this study was to examine the anti-inflammatory effect of rosemary extract (RE) and confirm the safety of cardiovascular side effects. Inhibition of COX enzyme activity was assessed, and the levels of COX-2 and prostaglandin E₂ (PGE₂) and COX-1 and thromboxane B₂ (TXB₂) were evaluated in lipopolysaccharide (LPS)-induced RAW 264.7 cells. The 40% RE group showed increased COX-2 inhibition activity in a dose-dependent manner, whereas the 50% RE group only exhibited at 100 ㎍/mL. In a cell-based study, COX-2 mRNA expression was similar in both RE groups and PGE₂ levels tended to decrease in the 40% RE group compared to the LPS group in the LPS pretreatment condition. In the LPS posttreatment condition, the COX-2 mRNA expression decreased in the 40% RE group, and PGE₂ levels were increased in the 40 and 50% RE groups. In both conditions, there was no significant difference in COX-1 and TXB₂ levels. In conclusion, 40 and 50% RE showed significant COX-2 inhibition, similar to the positive control group. It was confirmed that the inhibition of the COX-2 expression, but the effect did not affect the balance between prostacyclin and TXB₂. These results indicate that rosemary showed COX-2 inhibition activity with a low risk of cardiovascular diseases.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.450-451
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• 2011

• Bulletin of Food Technology
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• v.15 no.2
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• pp.100-106
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• 2002

일반적으로 허브란 파슬리, 살비아, 로즈마리, 타임 등으로만 생각하는 사람이 적지않다. 원저자인 지촌이삼부도 수년 전에는 그렇다고 생각하였다. 후생과학연구 '신개발식품 등의 안전성확보에 관한 연구: 주임연구자는 국립건강 영양연구소의 지상행강부장(현대처녀자대학교수)'에 참여하여 뇌를 대상으로 하는 신개발식품에 대한 조사를시작하기 전의 일이다. 일반인 대상의 서적(식재도전.소학관)에도,'현재, 허브는 요리에 맛을 내고, 음료로서, 혹은 단순히 야채로서 이용하거나, 화장품, 입욕제등에 이용되는데, 냄새나 향미가 있는 유럽의 식물이라는 의미로서 사용되는 경우가 많다'라고 기록되어 있다. 한편,'허브는 원래, 단순히 "초"를 의미하는 단어이다. 역사적인 관점에서 보면 허브는"약효가 있는 식물"로서 사람들에게 이용되어 온 것이다'라고 기록되어 있다.

• Food Science and Preservation
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• v.17 no.3
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• pp.430-434
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• 2010

This study was carried out to compare anti-oxidant activities of chaff vinegar liquors. We examined the effects of several kinds of chaff vinegar liquor (CA; CA1, chaff vinegar liquor; CA2, wood vinegar liquor; CA3, chaff vinegar liquor with red ginseng; and CA4, chaff vinegar liquor with rosemary) by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing activity of plasma (FRAP) assay, and $Cu^{2+}$ reduction. The results showed that CA have potential in reducing DPPH, FRAP and $Cu^{2+}$ activity. CA was increased its anti-oxidant activity by the fermentation of rosemary extract. The present results suggest that the chaff vinegar liquor could be used for anti-oxidant agents and/or be developed for anti-oxidative potentiation of prototypes.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.161-165
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• 2005

Ethanol extracts were prepared from 40 herbs, the extracts of herbs were tested their microbial inhibition activities against Helicobacter pylori. Antimicrobial activity against H. pylori was shown by clear zone and inhibition of cell growth in 24 herbs and 26 herbs extracts. Antimicrobial activity showed the high value in ethanol extracts of Salvia officinalis, Phlomis fruticosa, Creeping Rosemarinus officinalis, Lavandula, Cymtpogan citratus, Rosemarinus officinalis, Cherry Salvia officinalis, Hypericum perforatum, Ruta graveloens, Thymus vulgaris, Oreganum vulgare and Salvia officinalis. Phenol content of herb extracts have high concentration as $134.3-533.33\;{\mu}g/ml$, respectively.