• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.562-568
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• 1989

The essential oils from ripe fruit peel and leaf of Zanthoxylum piperitum DC were extracted by gas co-distillation method and analyzed by gas chromatography/mass spectrometry (GC/ MS) and retention index matching. The experimental results revealed the presence of over 100 volatile components. Major components were 1,8-cineol (25.47%), limonene (11.91%), geranyl acetate (9.01%), myrcene (6.15%) in fruit peel and citronellal (23.11%), 1,8-cineol (18.38%), citronellol (6.04%) in leaf. Among the components identified were the following; in fruit peel, ${\alpha}-pinene$ and 13 hydrocarbons, linalool and 8 alcohols, citronellal and 3 aldehydes, carvone and 2 kotones, methyl salicylate and 7 esters, and 1,8-cineol and oxides, and in leaf, ${\alpha}-pinene$ and 7 hydrocarbons, linalool and 7 alcohols, citronellyl acetate and 5 esters, citronellal and 1 aldehyde, carvone, and 1,8-cineol and 1 oxide.

• YAKHAK HOEJI
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• v.51 no.5
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• pp.355-360
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• 2007

The essential oil fraction from the aerial parts of A. annua was analyzed by GC-MS. As the results, caryophyllene oxide (11.7%), caryophyllene (7.54%), camphor (7.32%), 1,8-cineol (4.98%), and borneol (3.99%) were confirmed as the main components of the oil fraction. The effects of this oil and its main components on antibiotic-susceptible and -resistant strains of Salmonella enteritidis and S. typhimurium were assessed. A. annua oil fraction significantly inhibited all strains of the two Salmonella species examined, with minimum inhibiting concentrations (MICs) ranging from 2.0 mg/ml to 8.0 mg/ml. Among the main components of the oil, borneol and camphor showed relatively strong inhibiting activity with MICs between 1.0 mg/ml and 4.0 mg/ml. The MICs of caryophyllene and caryophyllene oxide were higher than 16 mg/ml. The combination effects of the oils with kanamycin were evaluated using a checkerboard microtiter assay. Against S. typhimurium KCCM11862 and CCARM8009 strains, the oil fraction of A. annua, camphor, and 1,8-cineol exhibited significant synergistic with kanamycin with fractional inhibitory concentration (FIC) indices in the range of 0.085 to 0.375. In conclusion, a combination of kanamycin and A. annua oil or its main component, camphor, and cineol, may be useful for reducing the minimum effective dose of antibiotic required for the treatment of resistant S. typhimurium infections.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.108-118
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• 2006

This study is on different dry methods for Artemisia sp. which were not affected by the dry matter percent. Essential oil components such as 1,8-cineol and terpineol were highly affected by the dry method. 1,8-cineol and terpineol components were decreased by adaptation of the heated oven-drying method and the freeze-drying method. Borneol components were increased through shady sun-drying, sun-drying and freeze-drying. Heated oven drying method decreased the vitamin C content. Vitamin C content was decreased in oven-drying about 50% during this period, but only 10% decreased in the freezing dry method. Qualities were changed by different drying methods. Therefore, different dry methods of Artemisia sp. were applied to the flavorgen.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.774-779
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• 1988

The essential oil of Artemiisa lavandulaefolia DC was analyzed by gas chromatography/mass spectrometry (GC/MS). The oil was stored at different conditions for 6 weeks and the changes of color and chemical composition during storage were checked by GC/MS. The experimental results were as follows; (1) More than 186 chemicals were detected by GC. Major components were 1,8-cineol, thujone, camphor, borneol, coumarin, 2,3-dihydrobenzofuran and ${\beta}-biasbolene$. In this study, 3,3,6-trimethyl norpinanol, ${\beta}-farnesene,\;{\alpha}-curmene$ and 7-methoxy coumarin were detected as new compounds in Artemisia species. (2) It was proved that temperature and/ or light had and important effect on the changes of color and volatile components of the essential oil. The relative amounts of limonene and 1.8-cineol were decreasad, on the other hand, ${\beta}-phellandrene\;and\;{\alpha}-terpineol$ were increased during storage.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.417-424
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• 1989

The volatile constituents of Mugwort seeds were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS. Of the 73 compounds identified from Mugwort seed extract, the main volatile compounds were campher (14.242%), borneol(12.812%), 1.8-cineol(6.437%) and terpinen-4-ol(1.185%) comprising about 35%. Effect of the volatile constituents (champher, borneol, 1.8-cineol, terpinen-4-ol and essential oil) on the growth of Microorganism (B. subtilis, E. coli, S. cerevisiae, L. mesenteroides, L. Plantarum, A. oryzae). Of the volatile compounds had a antibiological effect, terpinen-4-ol was the most effective in volatile compound.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.587-591
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• 2009

Volatiles in Artemisia princeps Pampan. cv. sajabal (sajabalssuk) and A. princeps Pampan. (ssuk) treated with different processing were analyzed using headspace-solid phase microextraction (HS-SPME)/gas chromatography- a mass selective detector (GC-MS). Sajabalssuk and ssuk were treated with steam distillation (SD) and freeze-dried/steam distillation (FD/SD) while controls were raw sajabalssuk and raw ssuk. Sajabalssuk had significantly more total volatiles than ssuk in control and FD/SD treated samples (p<0.05). Major volatiles in raw sajabalssuk were 2-hexenal, 1,8-cineol, trans-caryophyllene, and hexanal while those in raw ssuk were 1-hexanol, ${\beta}$-myrcene, limonene, and 2-hexenal, which implies that substantial lipid oxidation occurred in raw samples. Sajabalssuk with SD and FD/SD treatment had higher peak areas of 1,8-cineole, 4-terpineol, 1-octen-3-ol, and ${\alpha}$-terpineol while ssuk with SD and FD/SD treatment possessed 1,8-cineol, camphor, borneol, artemisia ketone, ${\alpha}$-thujone, and 1-octen-3-ol, which showed that steam distillation produced more volatiles from terpenoids than raw samples. Based on the results of HS-SPME/GC-MS, relative amounts of volatiles from lipid oxidation including 2-hexenal, hexanal, and 1-hexanol were reduced in sajabalssuk and ssuk with freeze-drying and/or steam distillation treatment.

• Archives of Pharmacal Research
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• v.9 no.2
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• pp.93-97
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• 1986

Fourteen volatile components including eight allypyrocatechol analogs were isolated and identified from the essential oil and ether soluble fraction of Philippine Piper bettle leaves (Piperaceae). The major constituents of Philippine Piper betle oil were chavibetol and chavibetol acetate. Capilary GC analysis of the oil showed chavibetol (53.1%), chavibetol acetate (15.5%), caryophyllene (3.79%), allypyrocatechol diacetate (0.71%), campene (0.48), chavibetol methylether (=methyl eugenol, 0.48%), eugenol (0/32%), $\alpha$-pinene(0.21%), $\beta$-pinene(0.21%), $\alpha$-limonene(0.14%), safrole (0.11%), 1.8-cineol(0.04%), and allylpyrocatechol monoacetate. The major component of the ether soluble fraction was allylpyrocatechol (2.38% of the leaves).

• 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.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.127-135
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• 1989

The volatile components of nutmeg, cumin, cardamon, turmeric, coriander, clove, allspice, cassia, fennel, celery seed and black pepper, having a characteristic spicy aroma and being used as an ingradient of curry powder, were investigated. After steam distillation followed by extraction with diethyl ether: n-pentane(2:1, v/v) mixture, the volatile components were identified by capillary GC and GC/MS. As a result, following major compounds were identified. ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$ and myristicin(19.98%) in nutmeg, cuminaldehyde(37.68%) in cumin, ${\alpha}-terpineol(47.33%)$ and 1, 8-cineol(20.56%) in cardamon, linalool(61.72%) in coriander, eugenol(63.63%) and eugenol acetate(20.59%) in clove, eugenol(80.12%) and methyl eugenol(10.85%) in allspice, cinnamaldehyde(82.29%) in cassia, anethole(79.92%) in fennel.

• Natural Product Sciences
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• v.14 no.1
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• pp.27-31
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• 2008

We have evaluated the combined antifungal effects of the essential oil from Eucalyptus globulus or its main component 1,8-cineole with ketoconazole. Checkerboard microtiter tests were used to analyze their effects against three Candida and six Trichophyton species. The susceptibility of the Trichophyton species to E. globulus essential oil differed distinctly. The fractional inhibitory concentration indices (FICIs) against the tested Candida species ranged between 0.09 and 0.38 for ketoconazole combined with E. globulus essential oil or 1,8-cineole, indicating significant synergism between ketoconazole and the oil samples. Similar experiments using Trichophyton species resulted in FICIs between 0.28 and 0.63, indicating relatively weaker combined effects than those observed with Candida species. Thus, the data reported here show that the anti-Candida effects of ketoconazole can be significantly improved in the presence of E. globulus essential oil or 1, 8-cineole.