• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.104-104
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• 2018

특허제도는 발명자에게 발명의 공개에 대한 대가로 일정기간 독점권을 인정하여 기술개발에 투자한 자금을 회수할 수 있는 기회를 제공하고 이렇게 공개된 발명은 새로운 기술개발을 위하여 누구나 이용할 수 있도록 하여 기술발전을 촉진할 뿐만아니라 이미 개발된 발명에 대한 중복투자나 중복연구를 하는 낭비를 방지하기 위한 목적을 가진다. 본 조사는 2018년 9월 26일에 정부의 특허정보넷인 키프리스(www.kipris.or.kr)에서 꽃차 관련 상표등록 특허 내용을 검색하여 정리하였으며 결과는 다음과 같았다. 1. 2002년 연꽃차에 대한 것을 시작으로 최근 2018년 9월 26일까지 총 81개가 출원되었다. 2. 2018년 9월 26일까지 출원된 상표등록 특허 81개 중에서 포기 9개, 거절 23개, 등록 42개, 공고 4개, 출원 3개였다. 3. 2018년 9월 26일까지 출원된 상표등록 특허 중 등록된 것은 42개 였으며 개인이 출원한 것이 35개, 회사(현대약품, 마임, 피오레카라, 꽃을담다)가 등록한 것이 7개였다. 4. 출원된 내용중 상품분류는 01(농업용), 03(화장품), 28(놀이용품), 30(차류), 31(농산물), 32(음료), 33(알콜음료), 35(광고업), 40(재료처리업), 41(교육업), 43(음식료품 서비스업) 이었다.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.105-105
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• 2020

특허제도는 발명자에게 발명의 공개에 대한 대가로 일정기간 독점권을 인정하여 기술개발에 투자한 자금을 회수할 수 있는 기회를 제공하고 이렇게 공개된 발명은 새로운 기술개발을 위하여 누구나 이용할 수 있도록 하여 기술발전을 촉진할 뿐만아니라 이미 개발된 발명에 대한 중복투자나 중복연구를 하는 낭비를 방지하기 위한 목적을 가진다. 본 조사는 2018년 9월 26일에 정부의 특허정보넷인 키프리스(www.kipris.or.kr)에서 꽃차 관련 상표등록 특허 내용을 검색하여 정리한 결과는 다음과 같았다. 1. 2002년 연꽃차에 대한 것을 시작으로 최근 2019년 12월 31일까지 총 100개가 출원되었다. 2. 2019년 12월 31일까지 출원된 상표등록 특허 총 100개 중에서 포기 15개, 거절 27개, 등록 53개, 공고 5개였다. 3. 2019년 12월 31일까지 출원된 상표등록 특허 중 등록된 것은 53개였으며 개인이 출원한 것이 45개, 회사(현대약품, 마임, 피오레카라, 꽃을담다)가 출원한 것이 8개였다. 4. 출원된 내용중 상품분류는 01(농업용), 03(화장품), 28(놀이용품), 30(차류), 31(농산물), 32(음료), 33(알콜음료), 35(광고업), 40(재료처리업), 41(교육업), 43(음식료품 서비스업) 이었다.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.261-265
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• 2007

The antidepressant effects of Cirsium japonicum was revealed in previous studies using open field test and forced swimming test. The contents of total flavonoids and apigenin of Cirsium japonicum were analyzed and sensory evaluation of Cirsium japonicum tea was performed in order to develop Cirsium japonicum tea as an antidepressant. Among the different plant parts of Cirsium japonicum, leaves had the highest level of total flavonoids and apigenin contents and were followed by flowers and stems. Drying method affected total flavonoids and apigenin content of Cirsium japonicum, but regular pattern was not revealed. In sensory evaluation, overall acceptance of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea. Also purchase intention of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.50 no.3
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• pp.239-250
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• 2024

In this study, we investigated the skin safety, antioxidant, moisturizing, and anti-inflammatory effects of a composite extract of Prunus mume flower, Lonicera japonica flower, Chrysanthemum indicum flower, and Phyllostachys bambusoides (Royal TheraTea Guard^TM, RTG), which has been used as an internal medicine in the royal medical treatment for preventing skin damage caused by external environmental factors. In a cytotoxicity test on HaCaT cells, RTG complex extract showed no change in cell viability at concentrations of 0.125, 0.25, 0.5, and 1%, and a skin irritation index of 0.00 in a human patch test, confirming that it is non-irritating to the skin. The antioxidant effects was confirmed by the presence of 497.83 ㎍ GAE/g of polyphenols and increased DPPH radical scavenging activity, with a significant increase in catalase activity in the stratum corneum, showing potential as an antioxidant that protects cells from oxidative stress. The anti-inflammatory effects was observed through reduced erythema in skin stimulated by tape stripping and treated with fine dust in keratinocytes. The moisturizing effects was shown by increased expression of hyaluronan synthase (HAS)2, 3 and keratin1 in keratinocytes treated with fine dust compared to the control group, as well as increased skin moisture content and decreased skin roughness. These results suggest RTG can be used as a cosmetic ingredient to prevent skin damage caused by external environmental factors.

• Korean Journal of Veterinary Research
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• v.58 no.2
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• pp.65-72
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• 2018

The present study observed the effects of a green tea (Camellia sinensis) flower extract (GTFE) on melanin synthesis in B16-F10 melanoma cells. GTFE exhibited antioxidant activity on 2,2-diphenyl-1-picrylhydrazyl and inhibited mushroom tyrosinase activity in a dose-dependent manner. Furthermore, GTFE significantly diminished ${\alpha}-melanocyte$ stimulating hormone (${\alpha}-MSH$) stimulated cellular melanin content and tyrosinase activity throughout the concentration range evaluated. Based on RNA sequencing analysis, differential gene expression patterns observed in ${\alpha}-MSH$ stimulated B16-F10 melanoma cells were normalized by the addition of GTFE. In particular, the expression levels of melanoregulin and tyrosinase genes which are key regulating genes in melanin synthesis were up-regulated by 3.5 and 3 fold respectively by ${\alpha}-MSH$, and were normalized to control levels by the addition of GTFE. The results suggest that GTFE inhibits melanin synthesis in ${\alpha}-MSH$ stimulated B16-F10 melanoma cells by normalizing expression of genes that are essential for melanin synthesis. Overall, the results suggest that GTFE could be applied in the development of a whitening agent for the treatment of dermal hyperpigmentation.

• Korean Journal of Environmental Agriculture
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• v.36 no.1
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• pp.7-16
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• 2017

BACKGROUND: Increased value added by rapeseed (Brassica napus) by-product and the development of a usable rapeseed functional tea. METHODS AND RESULTS: To develop a usable rapeseed functional tea, the total flavonoid content in the varieties Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111 was investigated. Effect of three treatments, i.e., drying, leaching, and roasting, on flavonoid contents or flower was tested using multiple processing methods per treatment. Total flavonoid content decreased under the various drying methods, confirming that flavonoid content is heat-dependent. This finding was more pronounced for freezing and oven-drying (15.3 and 13.8 mg/g DW, respectively), with a 10% difference in the total flavonoid content between the two methods. Under leaching conditions, the flavonoid content decreased with increasing treatment time. Notably, roasting methods did not result in loss of flavonoid content. The total flavonoid content in the rapeseed varieties decreased in the following order: Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111. CONCLUSION: The flavonoid content in rapeseed flower was higher in Youngsan than in the other varieties, under processing conditions such as freeze-drying, leaching at $90^{\circ}C$ for 5 min, and roasting.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.106-106
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• 2020

특허제도는 발명자에게 발명의 공개에 대한 대가로 일정기간 독점권을 인정하여 기술개발에 투자한 자금을 회수할 수 있는 기회를 제공하고 공개된 발명은 새로운 기술개발을 위하여 누구나 이용할 수 있도록 하여 기술발전을 촉진할 뿐만아니라 이미 개발된 발명에 대한 중복투자, 연구를 하는 낭비를 방지하기 위한 목적을 가진다. 본 조사는 2019년 12월 31일에 정부의 특허정보넷인 키프리스(www.kipris.or.kr)에서 꽃차 관련 실용 신안 특허 내용을 검색하여 정리한 결과는 다음과 같았다. 1. 1983년 엘다베리꽃차 제조방법에 대한 것을 시작으로 최근 2019년 12월 31일까지 총 28개가 출원되었다. 2. 출원된 실용신안 특허 총 28개 중에서 소멸 2개(엘다베리/1983, 연꽃/2009), 취하 3개(무궁화/1992, 백화차/2005, 꽃차/2014), 거절 6개(매화/2001, 장미녹차/2007, 혼합꽃녹차/2007, 동결꽃차/2008, 소금꽃차/2015, 꽃차누룽지/2017), 공개 6개(꽃차/2014, 소금꽃차/2015, 꽃차추출물/2017, 기능성꽃차/2018, 꽃차추출물/2018, 금잔화꽃차/2019), 포기 2개(개복숭아 꽃차/2015, 동백꽃차/2017), 등록(녹차꽃차/2006, 사과꽃차/2008, 목련꽃차/2012. 목련꽃차/2014, 칡꽃차/2015, 장미꽃차/2017, 모란꽃차/2017, 꽃차제조방법/2018, 꽃차로스팅장치/2018)은 9개였다. 3. 출원된 실용신안 특허 총 28개 중에서 개인이 출원한 것이 19개, 회사(아모레퍼시픽, 휴먼코스메틱, 화이통협동조합, (주)꽃다비)나 기관(한국식품연구원, 고창군), 대학(전남대학교, 동의대학교 2개)이 출원한 것이 9개였다.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.297-302
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• 2008

In this study, Chrysanthemum indicum L. flower tea was prepared according to different pan-firing times (5, 7.5, 10, 12.5, and 15 min) and its quality characteristics were investigated. Total nitrogen and tannin contents increased with increasing pan-firing time, whereas chlorophyll and total amino acid (AA) contents decreased. The total AA contents of the samples ranged from 6,399 to 7,068 mg%, and the highest content (7,068 mg%) was found with the 10 min panfiring treatment. The AAs occurring in the C. indicum L. flower tea included glutamic acid and aspartic acid, which are desirable flavor components. As the pan-firing time increased, antioxidant activity as well as total polyphenol and flavonoid contents increased. The highest total polyphenol and flavonoid contents were found in the 15 min treatment at levels of 13.85 mg tannic acid equiv./g and 9.77 mg catechin equiv./g, respectively. The 15 min pan-firing treatment also had the highest total antioxidant activity at 19.33 mg ascorbic acid equiv. eg/100 g. Finally, based on sensory evaluations, the 10 min pan-fired C. indicum L. flower tea had the best overall quality.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.34-35
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• 2003

Before making of tea, the number of leaf, plant height and node length in young shoot were 5.2, 14.9cm and 1,9cm respectively. These contents caused problems in leaf rolling and uniformity. No significant difference in quality and comoposition of roasted and steamed were observed, external shape and internal quality, however, were good from 1st to 3rd leaf. Chemical nutrition consists of leaf position, Total nitrogen content of terminal leaf was 4.88%, total free amino acid 21.12%, and caffein 3%. Vitamin C content was increased with increasing of leaf age. Making of roasted tea was required long time because camellia leaf was very hard and smoothly. Products had lower water color, perfume and taste. Internal quality of steamed tea was good in water color and taste. The contents of total nitrogen, total free amino acid, catechin, caffeine and vitamin C were 4.24%, 1.01, 17.7%, 2.6% and 75.7mg/ml.(중략)

• Journal of Life Science
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• v.17 no.8 s.88
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• pp.1111-1114
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• 2007

The volatile flavor components of buckwheat (Fagopyrum esculentum Moench)-green tea were analyzed and identified. To make tea having good flavor and functional property, parched buckwheat (50%) was mixed with green tea (50%). The extraction of volatile flavor compounds of buckwheat-green tea was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. The main volatile flavor components of buckwheat-green tea were compounds that originated from parched buckwheat and the green tea. The former were 15 pyrazines having roasted and nutty aroma and methylbutanals and furfural having sweet-aroma. The latter were nerolidol, linalool, indole, ${\beta}-ionone$ and geraniol etc having flower-like odor in green tea.