• Food Science of Animal Resources
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• v.21 no.1
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.301-307
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• 1994

Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons(PAHs) is know as a potent careinogen. As consumption of lipid food and fried food increases recently, the toxic effect of overheated lipid foods has report increasingly. This study was undertaken to measure the contents of B(a)P and other PAHs of fried chicken and frying oil. At the same time, the rancidities of frying oil and descarded oil were determined. B(a)P and other PAHs contents of all samples were measured by HPLC/UV method. The results obtained were as follows; B(a)P contents of fresh chicken and soybean oil were 0.073 and 0.146 ${\mu}$g/kg, respectively. During fried chicken at 180${\pm}$5$^{\circ}C$ and 200${\pm}$5$^{\circ}C$, B(a)P and PAHs contens decreased or increased In 20 times fried chicken, PAHs contents except Pyr and DMBA increased at 180${\pm}$5$^{\circ}C$ and PAHs contents except DMBA, DBA, and 3-MC increased at 200${\pm}$5$^{\circ}C$. In frying oils fried chicken, PAHs contents increased in 10 and 15 times frying oil at 180${\pm}$5$^{\circ}C$ and grew more increase and more increase during frying at 200${\pm}$5$^{\circ}C$. The changing pattern of PAHs contents of frying oils was remotely related that of rancidities of frying oils. In fried chicken, frying oils, and discarded oils obtained from fried chicken house at market, PAHs contents of fried chickens were lower than those of fried chicken cooked at laboratory but those of frying oils and discarded oils were higher than those of frying oils cooked at laboratory.

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.446-453
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• 2022

In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.

• Journal of Applied Biological Chemistry
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• v.44 no.4
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• pp.185-189
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• 2001

Essential oils of 21 herb plant samples, using spectrophotometric and paper disc agar diffusion methods under anaerobic conditions, were tested in vitro for their growth-inhibiting activities against Bifidobacterium bifidum, B. longum, Lactobacillus casei, Clostridium perfringens, and Escherichia coli. The responses varied with bacterial strains and plant oils. At 10 mg/disk, all essential oils did not inhibit beneficial intestinal bacteria, except for the oil of Alpinia officinarum and Melaleuca alternifolia against L. casei. Due to their strong growth-inhibitory activities against C. perfringens, E. coli, and L. casei, the activites of nine oils were evaluated at low concentrations. In test with C. perfringens at 1 mg/disk, the oils of Amyris balsamifera, Curcuma longa, M. alternifolia, and Trachyspermum ammi showed moderate activities. Moderate activities against E. coli were observed with the oils of M. alternifolia and T. ammi. These results may be indications of at least one of the pharmacological actions of the four herb plants.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.448-454
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• 2002

This study was performed to develop Cnidium officinale-flavored oils. Cnidium officinale is one of the Korean aromatic medicinal plants. The flavor patterns of Cnidium officinale-flavored oils during storage were detected by using an electronic nose with 6 metal oxide sensors, and a principal component analysis (PCA) was carried out. The overall acceptability of flavor and the masking effects on fetid smell of beef of Cnidium officinale-flavored oils were investigated by sensory evaluation. In COI-flavored oil, flavor patterns between the storage samples for 1 week and 16 weeks could be distinguished. And in CO II-flavored oil, flavor patterns between the samples stored for 1 week and 8 weeks and the flavor patterns between the samples stored for 1 week and 16 weeks in CS I-flavored oil could be distinguished. In CS II-flavored oil, flavor patterns of the samples stored for 1, 4, and 8 weeks also could be distinguished. Fetid smell in beef was significantly reduced by the addition of COI- and CS II-flavored oils. As the storage time increased, overall acceptability of Cnidium officinale-flavored oil decreased, indicating that Cnidium officinale-flavored oils were most preferred at 8 weeks of storage.

• The Journal of Pediatrics of Korean Medicine
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• v.12 no.1
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• pp.1-39
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• 1998

Recently, Many people begin to be interested in aromatherapy and as the effects of aromatherapy(or essential oils) are being known widely. as aromatherapy is regarded as a new effective method of natural therapy in treatment of human Aromatherapy is defined, 'therapy that methods of inhalation, massage, drink is used, to medical effects, physical effects, psychologic effects.' In this paper, By investigating differences and commons between useful essential oils that are used frequently in children's aroma care and herb medicine, digesting several aromathrapy books and 'Boncho(Herbs)'books, I can obtain such conclusions. 1. Most essential oils mainly can cure skin trobles, psychological troubles. 2. Systemic curing ability of essential oils in human body are urination in reproductive system, sediation in psychological system, sweating in circulation system, anti-inflammation in respiratory system, tonic in digestive system, pain-killing in musclular system, stimulating-immunity in immune system, menstruation in OB & GY3. Herb medicine correspond to essential oils are Chamomile(母:菊: Moguk), Ginger(生畺: Saengang), Frankinsense(乳香: Yuhyang), Eucalyptus(按葉: Anyup), Rosemary(迷迭: Mizil), Rose(薔薇: Jangmi), Sandalwood(檀香: Danhyang), Thyme(麝香草: Sahyangcho) Ylang Ylang(依蘭: Eulan), Lemon(??皮: Ryungmongpi), Madarin(陣皮: Zinpi), Orange(枳殼: Zigak). 4. There are differences of curing ability in human between herb medicine and essential oils because of curing mechanism, but effect on human body are so simular.

• Journal of Microbiology and Biotechnology
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• v.17 no.11
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• pp.1848-1855
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• 2007

Antibacterial activity of essential oils (Tea tree, Chamomile, Eucalyptus) on Staphylococcus aureus growth was evaluated as well as the essential oil-loaded alginate beads. The binding interactions between the cell and the essential oils were measured using an optical biosensor. The antibacterial activity of the essential oils to the cell was evaluated with their binding interaction and affinity. The antibacterial activity appeared in the order of Tea Tree>Chamomile>Eucalyptus, in comparison of the inhibition effects of the cell growth to the essential oils. The association rate constant and affinity of the cell binding on Tea Tree essential oil were $5.0{\times}10^{-13}\;ml/(CFU{\cdot}s)$ and $5.0{\times}10^5\;ml/CFU$, respectively. The affinity of the cell binding on Tea Tree was about twice higher than those on the other essential oils. It might be possible that an effective antibacterial activity of Tea Tree essential oil was derived from its strong adhesive ability to the cell, more so than those of the other essential oils.

• Journal of Environmental Science International
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• v.15 no.5
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• pp.397-403
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• 2006

Compositional characteristics and origin of polycyclic aromatic hydrocarbons(PAHs), which should be strongly regulated for environmental protection in the crude oils and petroleum products, have been investigated by gas chromatography-mass spectrometry(GC/MS). In the crude oils analyzed, two-rings compound(naphthalene) of PAHs was detected around $72.3\sim93.5%$, but five- or six-rings compound of PAHs was not detected. In the crude oils analyzed, the molecular ratio indices of Phe/Ant(phenanthrene/anthracene)>15, Fla/Pyr(fluoranthene/pyrene)<1, BaA/Chr(benzo (a)anthracene/chrysene)$\leq0.4$ could be effectively applied, and we found that the origin of PAHs was petrogenic sources. Total PAHs concentrations in the crude oils were increased with increasing API gravity and with decreasing sulfur contents of the analyzed crude oils. Five- or six-rings compound of PAHs were not included in ail petroleum products except bunker-C. Furthermore, the molecular ratio indices of Phe/Ant(phenanthrene/anthracene) vs. Fla/Pyr(fluoranthene/pyrene) could be effectively applied as the standard for the PAHs contamination criterion at the other Korean areas.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1458-1468
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• 2002

There is increasing interest in exploiting natural products as feed additives to solve problems in animal nutrition and livestock production. Essential oils and saponins are two types of plant secondary compounds that hold promise as natural feed additives for ruminants. This paper describes recent advances in research into these additives. The research has generally concentrated on protein metabolism. Dietary essential oils caused rates of NH$_3$ production from amino acids in ruminal fluid taken from sheep and cattle receiving the oils to decrease, yet proteinase and peptidase activities were unchanged. Hyper-ammonia-producing (HAP) bacteria were the most sensitive of ruminal bacteria to essential oils in pure culture. Essential oils also slowed colonisation and digestion of some feedstuffs. Ruminobacter amylophilus may be a key organism in mediating these effects. Saponin-containing plants and their extracts appear to be useful as a means of suppressing the bacteriolytic activity of rumen ciliate protozoa and thereby enhancing total microbial protein flow from the rumen. The effects of some saponins seems to be transient, which may stem from the hydrolysis of saponins to their corresponding sapogenin aglycones, which are much less toxic to protozoa. Saponins also have selective antibacterial effects which may prove useful in, for example, controlling starch digestion. These studies illustrate that plant secondary compounds, of which essential oils and saponins comprise a small proportion, have great potential as 'natural' manipulators of rumen fermentation, to the potential benefit of the farmer and the environment.

• Advances in Traditional Medicine
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• v.3 no.4
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• pp.187-190
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• 2003

Seven essential oils were tested for in vitro cytotoxicity against the cancerous cell lines A-549, HEp-2 and DLA and normal BRL-3A, NRK-49F and Vero cell lines using standard MTT, SRB and dye exclusion techniques. The A-549 cell line was found to be the most susceptible to all the essential oils. The essential oils of A. nilagirica, A. calamus and O. sanctum were found to be the more active against these cells with mean $CTC_{50}$ values of 17.75, 19.00 and $24.37\;{\mu}g/ml$, respectively. The essential oil of Acorus calamus was found to be the most potent with low $CTC_{50}$ values against the cancerous and comparatively higher $CTC_{50}$ values against the normal cell lines. Artemisia pellens and Pelargonium graveolens oils also showed potent activity. These oils merit further investigation to identify the active principles and nature of the anti tumor activity in animal models.