• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2023년도 임시총회 및 춘계학술대회
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• pp.41-41
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• 2023

Red pepper (Capsicum annuum L.) is one of the most consumed vegetable worldwide. In this study, we tried to suggest the possibility of Cheongyang pepper as a functional cosmetic material by identifying the physiological activity, especially antioxidant and whitening effects of Cheongyang pepper through bibliometric analysis and experimental studies. A bibliometric analysis was performed through co-word analysis of 8,892 papers retrieved from SCOPUS. 4 research fields were obtained by cluster mapping from VOSviewer software, among which we noted the antioxidant activity of extracts from Capsicum annum L.. Phenol as a useful ingredient of Cheongyang pepper was analyzed using HPLC (high-performance liquid chromatography). Antioxidant and whitening effects were evaluated by measuring DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, hydrogen peroxide scavenging activity, and tyrosinase inhibitory activity. Cheongyang pepper extract showed contents of 0.106 ± 0.01 and 0.105 ± 0.02 mg/g, respectively, in the order of gallic acid and protocatechuic acid. The extract exhibited 56.95% DPPH scavenging activity and 43.97% hydrogen peroxide scavenging activity at a concentration of 1,000 ㎍/ml. In addition, 1,000 ㎍/ml of the extract inhibited tyrosinase activity by 52.44% and 42.61%, respectively in a whitening efficacy test using L-tyrosine and L-DOPA (L-3,4- dihydroxyphenylalanine) as substrates. These results suggest that Cheongyang pepper extract and its active ingredients have antioxidant and whitening effects, and the possibility of future development as a whitening functional cosmetic material.

• The Plant Pathology Journal
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• 제21권3호
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• pp.252-257
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• 2005

In single infection of Tobacco mosaic virus-U1 (TMV­U1) or Pepper mild mottle virus (PMMoV), mosaic symptoms were produced on the chili pepper cultivars of 'Cheongyang' and 'Wangshilgun'. However, in cultivars of 'Manitta' and 'Bugang', no symptoms were occurred. In single infection of Pepper mottle virus (PepMoV), symptoms of mottle and malformation were produced on the tested cultivars of 'Manitta', 'Bugang', 'Cheongyang', and 'Wangshilgun'. In the cultivars of 'Cheongyang' and 'Wangshilgun', synergistic symptoms of stunt and lethal death were induced by mixed infections in the two combinations of TMV-U1 + PepMoV and PMMoV+PepMoV. However, in cultivars of 'Manitta' and 'Bugang', synergistic symptoms were not noted, but mottling which was milder than that of single infection was produced. Cells infected singly with TMV-U1 and PMMoV in the cultivars of 'Cheongyang' and 'Wangshilgun', respectively, had the typical ultra-structures of tobamovirus as the stacked-band structure and multiple spiral aggregate (SA). In the cells and tissues infected with PepMoV on the cultivars of 'Cheongyang', 'Wangshilgun', 'Manitta' and 'Bugang', the potyvirus inclusions of pinwheels, scrolls, lamminated aggregates and amorphous inclusion were observed. In the cells infected mixedly with combinations of TMV­U1+PepMoV and PMMoV+PepMoV, the virus particles and inclusions of the two different viruses were found simultaneously in the same cytoplasm. The amounts of virus particles in mixed infections were more abundant than in single infection. The angled-layer aggregates (ALA) were observed only in the cells infected with both TMV-U1 and PepMoV.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
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• pp.137.2-138
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• 2003

The commercial cultivars of red pepper were screened against Tobacco mosaic virus (TMV), Pepper mild mottle virus (PMMoV) and Pepper mottle virus (PepMoV) by seedling test. Tn single infection of TMV or PMMoV, mosaic symptom was produced on the cultivars of 'Cheongyang'and 'Wangshilgun'. However, in cultivars of 'Manilla'and 'Bugang', symptoms were not occurred. In single infection of PepMoV, symptoms of mottle and malformation were produced on the tested cultivars of 'Manilla', 'Bugang', 'Cheongyang'and 'Wangshilgun' In the cultivars of 'Cheongyang'and 'Wangshilgun', synergistic symptoms of stunt and lethal death were induced by mixed infections in the two combinations of TMV+PepMoV and PMMoV+PepMoV. However, in cultivars of 'Manilla'and 'Bugang', synergistic symptom was not occurred as mottle which was milder than that of single infection. Cells were single infected with TMV and PMMoV the cultivars of 'Cheongyang'and 'Wangshilgun', respectively, had typical ultrastructures of tobamovirus as the stacked-band structure and multiple spiral aggregate (SA). Ultrastructures of cell and tissues infected with PepMoV on the cultivars of 'Cheongyang', 'Wangshilgun', 'Manilla'and 'Bugang', the potyvirus inclusions of pinwhills, scrolls, lamminated aggregates and amorphous inclusion were observed. Infected cells with a combination of TMV+PepMoV and PMMoV+PepMoV, the virus particles and inclusions of the two different viruses were found only mixed infection in the same cytoplasm and the amounts of viruses in mixed infections were abundant than in single infection. The angled-layer aggregates (ALA) was observed in the cells infected mixedly with TMV and PepMoV

• 한국조리학회지
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• 제23권5호
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

• 한국식품영양과학회지
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• 제40권9호
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• pp.1340-1346
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• 2011

본 연구에서는 우리나라의 청양고추를 13개 지역에서 노지재배된 것을 채취하여 재배지역별 품질 특성을 비교 분석하였다. 일반성분의 경우 단백질함량은 12.74~19.98%, 지방함량은 4.54~7.17%, 회분함량은 6.07~9.81% 범위로 넓은 분포를 보였다. 무기성분 함량은 지역별 차이를 보였지만 주요 무기성분은 K이었다. pH 및 총산도는 각각 4.86~5.26 및 2.10~4.25% 범위였다. 청양고추의 유리당은 fructose 및 glucose가 주요 유리당으로 검출되었고 각각 8.55~17.06% 및 3.25~10.47% 범위로 지역별 큰 차이를 나타냈다. 색도 중 a값은 28.89~37.12의 범위였고, ASTA값은 76.54~139.57의 범위로 a값에 비해 넓은 분포를 나타냈다. Capsaicin 함량은 100.27~261.54 mg%, dihydrocapsaicin 함량은 51.01~84.58 mg% 범위였고 capsaicinoid 함량은 11개 지역에서 200 mg% 이상의 함량을 보였다. 본 연구결과 청양고추는 재배지역에 따른 심한 함량 변이를 나타냈으며, 추후 다양한 품종을 대상으로 재배지역에 따른 품종 특성에 관한 추가 연구가 필요하다.

• 동아시아식생활학회지
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• 제22권5호
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• pp.657-666
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• 2012

The purpose of this study was to improve the quality of Korean traditional sauce products by producing short-term green gochujang with cheongyang pepper powder. To determine its antioxidant compounds and activities, we examined vitamin C, capsaicinoid, total phenolic, and total flavonoid contents, as well as electron-donating, SOD-like, ferrous ion-chelating, and nitrite-scavenging activities. Vitamin C content of short-term green gochujang was higher in CON-M than in the sample, whereas capsaicinoid content increased as the amount of cheongyang pepper powder increased. Total phenolic content, total flavonoid content, electron-donating activity, and nitrite-scavenging activity were higher in the sample than in CON-M, and the contents increased as the amount of meju powder increased. Green gochujang containing the highest amount of cheongyang pepper powder showed the highest SOD-like, and ferrous-ion chelating activities as well as superior nutrient contents, compared to red gochujang.

• 동아시아식생활학회지
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• 제21권6호
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• 식물조직배양학회지
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• 제25권4호
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• pp.219-223
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• 1998

고추(Capsicum annuum L.) 8품종을 공시하고, 1핵기의 화분을 포함한 약을 0.004㎎/L 2,4-D, 0.1㎎/L kinetin, 3% sucrose 그리고 0.2%Gelrite를 첨가한 MS배지에 치상하고, 35℃에서 24시간처리 후, 25℃ 16시간 조명에서 40일간 배양하였다. 캘러스와 배상체형성율은 품종에 따라 다양하였다. 배상체는 'Cheongyang'과 'Fushimi Amanaga'에서 형성되었고, 반면에 캘러스는 'California Wonder', 'Fushimi Amanaga' 그리고 'Geoseong'에서 형성되었다. 활성탄 l%를 첨가한 배지에서의 배상체는 'Cheongyang'만 0.5% 형성되었고, 반면에 캘러스는 형성되지 않았다. 1/2MS배지에서 배상체는 'Shishitou', 'Yatsufusa' 그리고 'Taka no Tsume'가 1.2%, 0.4% 그리고 0.4% 각각 형성되었지만, 1/2 B5배지의 캘러스는 'Yatsufusa' 그리고 'Taka no Tsume'가 2.8% 그리고 2.7% 각각 형성되었다. 배상체는 MS배지로 이식하여 생장하였다. 'Cheongyang'의 근단 염색체수는 2n=x=12의 반수체이었다.

• 농업과학연구
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• 제48권1호
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• pp.103-117
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• 2021

The severe effects of climate change, such as global warming and the El Niño phenomenon, have become more prevalent. In recent years, natural disasters such as drought, heavy rain, and typhoons have taken place, resulting in noticeable damage. Korea is affected by droughts that cause damage to rice fields and crops. Societal interest in droughts is growing, and measures are urgently needed to address their impacts. As the demand for high-quality agricultural products expands, farmers have become more interested in water management, and the demand for field irrigation is increasing. Therefore, we investigated water demand in the irrigation of drought-vulnerable crops. Specifically, we determined the water requirements for crops including cabbage, red pepper, apple, and bean in four regions by calculating the consumptive water use (evapotranspiration), effective rainfall, and irrigation capacity. The total consumptive water use (crop evapotranspiration) estimates for Dangjin-si (cabbage), Yesan-gun (apple), Cheongyang-gun (pepper) in Chungnam, and Goesan-gun (bean) in Chungbuk were 33.5, 206.4, 86.1, and 204.5 mm, respectively. The volumes of groundwater available in the four regions were determined to be the following: Dangjin-si, 4,968,000 m³; Yesan-gun, 4,300,000 m³; Cheongyang-gun, 1,114,000 m³, and Goesan-gun, 3,794,000 m³. The annual amounts available for the representative crops, compared to the amount of evapotranspiration, were 313.9% in Dangjin-si, 29.5% in Yesan-gun, 56.1% in Cheongyang-gun, and 20.1% in Goesan-gun.

• 한국식품영양과학회지
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• 제40권5호
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• pp.725-730
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• 2011

매운 고추와 맵지 않은 고추를 이용하여 고추장 및 김치용으로 분쇄된 고춧가루의 입도별 분포를 확인하고 이에 따른 색도, ASTA값 및 캡사이신 함량을 비교분석 하였다. 품종에 관계없이 고추장용 고춧가루에서는 $425{\sim}300\;{\mu}m$의 크기가 가장 많았고 이를 기준으로 입자의 크기가 작아지거나 커질수록 그 함량이 적어지는 것으로 나타났다. 김치용 고춧가루에서는 $1000\;{\mu}m$ 이상의 입도를 가지는 고춧가루가 포함되어 있었으며 고추장용보다 입도분포가 불규칙하게 나타났다. 고춧가루의 색은 입자의 크기에 따라 색의 차이가 나타나는 것을 확인할 수 있었으며, 입자의 크기가 작을수록 색도 값(Hunter Lab)이 증가하였다. ASTA값 역시 크기가 작을수록 높은 값을 보였다. 입도별 시료의 capsaicinoids 함량은 전반적으로 입자의 크기가 작아질수록 증가하여 색도와 ASTA값의 결과와 비슷한 경향을 보였다. 이러한 입도별 고춧가루의 물리적 특성은 고춧가루의 품질평가 시 중요한 요소로 작용할 수 있다고 판단되며 보다 다양한 연구가 진행되어야 한다고 생각된다.