• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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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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• v.21 no.3
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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.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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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

• Culinary science and hospitality research
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• v.23 no.5
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1340-1346
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• 2011

This study was carried out to investigate the proximate composition, mineral content, pH, acidity, color, ASTA value, free sugar content, and capsaicinoid level of Cheongyang pepper (Capscium annuum L.) cultivated in 13 different regions. For proximate composition of Cheongyang pepper, protein, lipid, and ash contents showed wide ranges of 12.74~19.98%, 4.54~7.17%, and 6.07~9.81%, respectively. Calcium, magnesium, iron, sodium, and potassium are major minerals found in Cheongyang pepper. Further, pH, total acidity, a value, and ASTA value showed wide ranges of 4.86~5.26, 2.10~4.25%, 28.89~37.12, and 76.54~139.57, respectively. Free sugars were fructose (8.55~17.06%) and glucose (3.25~10.47%), but sucrose and maltose were not detected. Capsaicin and dihydrocapsaicin contents were in the range of 100.27 to 261.54 mg% and 51.01 to 84.58 mg%, respectively. Capsaicinoid contents were above 200 mg% for the 11 cultivation regions. According to our results, Cheongyang pepper may be affected by environmental conditions such as different cultivation region more than genotype.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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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.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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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.

• Korean Journal of Plant Tissue Culture
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• v.25 no.4
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• pp.219-223
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• 1998

Anthers contanining uninucleate microspores of eight cultivars of pepper were cultured on MS medium supplemented with 0.004mg/L 2,4-D and 0.1mg/L kinetin, 3% sucrose and 0.2% Gelrite, kept at $35^{\circ}C$ for 24 h, and then cultured at $25^{\circ}C$ with a photoperiod of 16 h daylight for 40 days. Frequency of embryoid and callus formation was varied with cultivars. Embryoid formation was found in Cheongyang and Fushimi Amanaga, while callus formation was in California Wonder, Fushimi Amanaga and Geoseong. In anther culture medium supplemented with 1% activated charcoal, embryoid formation was found with 0.5% of frequency only in Cheongyang, while no callus formation was found. In 1/2MS medium, frequency of embryoid formation in Shishitou, Yatsufusa and Taka no Tsume was 1.2%, 0.4% and 0.4%, respectively. On the other hand, in 1/2 B5 medium, frequency of callus formation in Yatsufusa and Taka no Tsume was 2.8% and 2.7%, respectively. Embryoids transferred to hormone-free MS medium were developed to plantlets and acclimatized. The number of chromosomes in the root tip cells of the haploid plant was 2n=$\times$=12 in cv. Cheongyang.

• Korean Journal of Agricultural Science
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• v.48 no.1
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.725-730
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• 2011

This study evaluated the quality characteristic of red pepper powders of Hanbando and Cheongyang cultivars by particle size. Two types of powder samples for pepper paste and Kimchi were prepared, and capsaicinoid contents, Hunter Lab color values, and ASTA values by particle size distribution were investigated. Particle size distribution was normal in the pepper paste powder; however, an abnormal distribution was shown for the Kimchi powder. In addition, the greatest particle sizes were $300{\sim}425\;{\mu}m$ in the pepper paste powder. In accordance with smaller particle size, redness (a-value), ASTA values, and capsaicinoid contents increased. Redness (a-value) by particle size was in the range of 15.13~31.34, and ASTA values were in the range of 53.35~96.87. Capsaicinoid contents by particle size were in the range of 1.90~6.05 mg/100 g for Hanbando and 156.65~235.10 mg/100 g for Cheongyang.