• Korean Journal of Adult Nursing
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• v.18 no.2
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• pp.314-322
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• 2006

Purpose: This study was designed to verify effects of perineal care with aroma essential oil on urinary tract infection(UTI) in patients with indwelling urinary catheter. Method: The research design was non equivalent control group pretest-post test design. The data were collected from March to August, 2005 at C university hospital in Seoul. The subjects were 43 patients who had a indwelling catheter in neurosurgery intensive care unit(NSICU). They were assigned to two groups, 21 subjects to the experimental group and 22 subjects to the control group. The experimental group received perineal care with 3% blending essential oil for 4 days. Results: In the experimental group, white blood cells and bacteria in urine were significantly lower than control group. Bacteria in urine culture was lower in the experimental group at post test. Conclusion: Perineal care with aroma essential oil could be an effective intervention to reduce the UTI of patients in NSICU.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.168-171
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• 2009

The volatile aroma constituents of Eclipta prostrata L. (leaves, stems, and flowers) were isolated by hydro-distillation extraction method and analyzed by GC/MS. The yield of Eclipta prostrata L. essential oil was 0.1% (v/w), and its color was yellow. Sixty-eight volatile flavor compounds, which make up 71.15% of the total volatile composition of the essential oil were tentatively characterized. It contained 35 hydrocarbons (56.25%) with sesquiterpene predominating, 12 alcohols (3.05%), 8 ketones (3.83%), 9 aldehydes (1.86%), 2 oxides (6.03%), and 2 esters (0.13%). ${\alpha}$-Humulene, 6,9-heptadecadiene, (E)-${\beta}$-farnesene, and ${\alpha}$-phellandrene were the major abundant aroma components in Eclipta prostrata L., aromatic and medicinal plant.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.26 no.2
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• pp.86-95
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• 2019

Purpose: The aim of this study was to examine the effects of aroma hand massage on stress, fatigue, and sleep in sophomore nursing students. Methods: This study was a quasi-experimental design with a nonequivalent control group and a pre-post test was used. Thirty-seven sophomore nursing students were recruited. The experimental group (n=18) underwent 40 minutes aroma hand massage which was provided by the research assistant. The research assistant was trained with a video clip for aroma hand massage that was developed by Korea Aroma Association. Aroma oil contained lavender essential oil and sweet orange oil mixed with a jojoba oil base. The control group (n=19) did not receive any other treatments related aroma and massage. Results: Significant improvements were exhibited in scores for stress (t=-2.61, p=.013) and fatigue in the experimental group (t=-2.05, p=.047) compared to the control group. However, differences in sleep between two groups were not statistically significant (t=1.23, p=.277) between two groups. Conclusion: The results of this study suggest that aroma hand massage could be useful to decrease stress and fatigue levels for sophomore nursing students. Therefore, results of this study can be used as a basis of health care programs for reducing stress of nursing students.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.122-127
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• 2008

The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). ${\alpha}$-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

• Journal of Life Science
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• v.16 no.1
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• pp.156-161
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• 2006

The essential oil of Nardostachys jatamansi (Valerianaceae), which has been used for a long time in aroma therapy, was investigated after inhalation or oral administration for its analgesic effect, anticonvulsant action, hypnotic effect and in vitro inhibitory activity on monoamine oxidase. This fragrance oil showed a significant analgesic effect in the phenylquinone-induced .writhing test, suppressed the convulsion induced by pentylenetetrazole and lengthened the pentobarbital-induced sleeping time in a time-dependent manner after fragrance inhalation or dose-independently by oral administration. Its inhibitory activity on monoamine oxidase was remarkable, showing $49.4\%$ inhibition at a concentration of 5.0 mg/ml. Six new terpenes with seven known compounds were detected by our GC-MS analytical conditions used. As a result, the essential oil fragrance of Nardostachys jatamansi would be clinically useful for a sedative by either inhalation or oral administration.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.669-674
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• 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.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.234-238
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• 2012

The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (${\pm}$)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.

• Journal of the Korean Applied Science and Technology
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• v.38 no.1
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• pp.263-270
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• 2021

Allium Hookeri is a plant of the genus Allium, and prior research has been conducted on antioxidant, anti-inflammatory and antibacterial, but studies on essential oil extraction are insufficient. Therefore, in this study, GC-MSD was performed by extracting essential oils for Allium Hookeri leaves, roots, and whole parts. The cytotoxicity, antioxidant, and anti-inflammatory properties of Allium Hookeri leaves were confirmed to confirm their potential as a cosmetic material. The yield of essential oil extraction from Allium Hookeri leaves, roots and whole parts was found to be 0.01, 0.02, 0.01%. As a result of analyzing the aroma components of GC-MSD, the main components of essential oil of Allium Hookeri leaves were Diallyl trisulfide (34.02%) and Methyl allyl trisulfide (25.14%). At a concentration of 10%, where cytotoxicity was not confirmed, 39.69% inhibition of NO production and 88.26% of DPPH radical scavenging activity were shown. Through this, the Allium Hookeri essential oil presents the possibility of being useful as a raw material with antioxidant and anti-inflammatory effects in cosmetics.

• Korean Journal of Veterinary Research
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• v.49 no.1
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• pp.85-89
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• 2009

This study examined the therapeutic effects of aromatherapy for the treatment of otitis externa in dogs. Eleven dogs with otitis externa were examined. The control group (5 dogs) was treated with susceptible antibiotics, and the experimental group (6 dogs) was treated with aroma-oil applied topically to the ear canal. The aroma-oil contained 10 ml sweet almond oil, 0.3 ml bergamot oil, 0.2 ml lavender oil, 0.1 ml tea tree oil and 0.1 ml roman chamomile oil. The blended aroma-oil (0.1 ml) was applied to the ear canal twice daily for 2 weeks. The authors examined the changes in the clinical signs, bacterial count in discharges, total WBC count and neutrophil/lymphocyte ratios in the two groups. The bacterial cell counts in the experimental group were significantly lower at one (p < 0.01) and two weeks (p < 0.05) after treatment than the control group. These results suggest that aromatherapy is an effective and practical treatment for otitis externa in dogs.

• Journal of Forest and Environmental Science
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• v.26 no.3
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• pp.209-217
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• 2010

The volatile aroma of fresh leaves is one of main factor in taste of all the edible green plants. The volatile aroma in almost edible green leaves are suggested as essential oil compounds. Ligularia fischeri, Synurus deltoides, Ligularia fischeri var. spiciformis and Aster scaber are one of the favourable edible green plants in Korea. In this study, volatile aroma compounds from Ligularia fischeri and Ligularia fischeri var. spiciformis species were analyzed by the SPME/GC/MSD method. Ligularia fischeri had 78 volatile aroma compounds such as D-limonene(20.28%), ${\alpha}$-pinene(dextro, 14.15%), L-${\beta}$-pinene(12.85%), 3-carene, ${\beta}$-cubebene(10.39%), etc. Ligularia fischeri var. spiciformis had 83 volatile aroma compounds such as D-limonene(36.97%), ${\beta}$-cubebene(13.95%), L-${\beta}$-pinene(13.38%), ${\alpha}$-pinene(dextro, 4.76%), caryophylle-ne(3.33%) etc. Conclusively, the commom volatile aroma compounds in Ligularia fischeri and Ligularia fischeri var. spiciformis leaves were D-limonene, ${\alpha}$-pinene, L-${\beta}$-pinene, ${\beta}$-cubebene, Caryophyllene, ${\alpha}$-farnesene, terpinolen. However, the composition and amount of volatile aroma compounds were very different between the two species.