• Journal of Korean society of Dental Hygiene
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• v.18 no.1
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• pp.19-29
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• 2018

Objectives: Despite a rise of an interest in tooth whitening, diverse problems are being caused in case of hydrogen peroxide that is being used as a tooth bleaching agent. Thus, the aim was to examine tooth whitening effectiveness using natural products as a plan for supplementing this. Methods: As a result of having measured a tooth color through using VITA Easyshade V after having developed toothpaste with the application of extracts such as Citrus Peels, Mulberry (Morus alba L.) Root Bark, strawberry, and lemon, and then having used it for 10 weeks, they are as follows. Both upper and lower 6 anteriors mostly got brighter. Results: A statistically significant difference was shown especially in the right canine (p=0.015), in the right central incisor (p=0.007), and in the left central incisor (p<0.001). In consequence of having measured a color change, the tooth got brighter gradually in the higher extract content and in the lengthier use time. In case of canine, it got less bright compared to other teeth. In the outcome of evaluating sensuality, most of the questions were indicated to be high in case of using a whitening toothpaste for 10 weeks. But in what "there is no stickiness in the mouth, the stickiness was more felt in the use up to 5 weeks, but was improved in 10 weeks. Conclusions: The bleaching effectiveness was proved by developing a toothpaste with the application of natural extracts. A short-term effect cannot be seen like a whitening agent of using hydrogen peroxide. But there is a continuous effect in consideration of tooth-brushing more than 3 times a day.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.2
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• pp.256-265
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• 2009

The purpose of this study is to check color change, color fastness, increase wt., antibiosis, and UV-protection efficiency depending on gallnut concentrations and mordanting methods, when silk fabrics dye with gromwell according to pH. This results will contribute in developing of natural mordant with multi function. The results are as follows. ${\lambda}_{max}$ of Gallnut extracts was near 299 nm. When gallnut was used as a mordant, at all pH levels, pre-mordanted fabrics had red color and post-mordanted ones had red-purple color which was closed to natural color of gromwell. Brightness of post-mordanted fabrics was higher than that of pre-mordanted fabrics. In the case of chroma, pre-mordanted fabrics was higher than post-mordanted fabrics. There was no significant difference of color, brightness, and chroma depending on gallnut concentration. As mordanting concentration increased, fabric weight gradually went up and increase weight reached maximum $17{\sim}19%$. At all pH levels, color fastness improved by pre-mordanting and post-mordanting, and it showed the maximum $4{\sim}5$ grade of wet fastness and 5 grade of dry cleaning. Antibiosis of silk fabric was improved by gromwell dyeing and synthetic tannin mordanting. Antibiosis of gallnut extracts was excellent. The color fastness and antibiosis were preserved after 10 cycle dry cleaning. UV-protection efficiency was excellent by dyeing with gromwell and mordanting with gallnut.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.81-86
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• 2007

This study was conducted to evaluate the quality characteristics of pork jerky added with the extracts of paprika (Capsicum annuum L.) and Japanese apricot (Prunus mume Sieb. et Zucc.). Color stability, lipid oxidation, texture, and consumer acceptability of the pork jerky were also compared before and after storage of 70 days. The pork jerky added with 0.5% paprika extract and 3.5% Japanese apricot extract had the highest score for overall acceptability. The redness (a-value) of the pork jerky added with the natural extracts had a similar level as the one with nitrite. The extracts of paprika and Japanese apricot were also effective in inhibiting the lipid oxidation of the pork jerky during storage. In texture measurement, the total shear force of the natural extracts-treated sample was lower than that of control (the natural extracts-untreated samples). All sensory properties of the pork jerky were significantly (p<0.05) improved by the addition of the natural extracts. The results of this study indicated that the extracts of paprika and Japanese apricot could be used as natural agents for retarding color and lipid oxidations.

• Korean Journal of Plant Resources
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• v.18 no.1
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• pp.186-193
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• 2005

This study was conducted to clarify the effects of different natural mordants and mordanting methods on the dyeing degree of silk using extracts from Coreopsis drummondii. Surface colors were shown as an order of descent Y in control, and an order of descent Y and YR treated by mordants. Extracts from Coreopsis drummondii was sufficient for the natural dyestuffs. $10\%,\;20\%\;and\;30\%$ mordants made from lime-juice of Camellia japonica, oyster shells. and Symplocos chinensis (Lour) Druce for. pilosa (Nakai) Ohwi were used for the dyeing of silk. Surface color of silk was not affected by the concentration of mordants and mordanting methods, however, $20\%$ mordant was suitable for the dye coloring. It was shown that dye coloring concentrations were highly in the order of mordanting later > mordanting ahead > co-mordanting, and so on. Silks were naturally dyed by the extracts from Coreopsis drummondii, and twenty-nine kinds of natural mordants were treated and screened. Surface color of silk was shown as an order of descent YR treated by the mordants made from the lime-juice of Camellia japonica and Eurya japonica, and as an order of descent Y by the other mordants. By the treatment of natural mordants, concentrations of dye coloring were significantly increased compared with control (none-mordanting), and the potentials as a natural mordant for the effective dye coloring was sufficiently ascertained.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.226-232
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• 2004

Dilution concentration of watermelon juice, concentrations of added sugar, citric acid, and vitamin C, sterilization temperature and time, and natural color extracts were evaluated to determine optimum conditions for watermelon beverage production. Optimum dilution concentration of watermelon juice and optimum content of soluble solid were 40% and $12^{\circ}Brix$, respectively. Addition of 0.5 and 0.3 g/L or 1.0 and 0.3 g/L citric acid and vitamin C gave optimum sensory quality. Sterilization of watermelon beverage at above $70^{\circ}C$ decreased redness. Sterilization at $60^{\circ}C$ for 10 to 30 min or at $70^{\circ}C$ for 10 min achieved best sensory quality. Addition of 20 g/L raspberries gave best sensory quality among raspberries, omija, and borage. Hot water was better than alcohol for extraction of natural color. Ratio of extracts for optimum sensory quality was 7 : 3 for extract of 20 g raspberries/L : extract of 30 g omija/L.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1087-1091
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• 1999

Microwave extraction system equipped with closed vessels, which is known to rapidly extract target compounds from natural products, was applied to monitor the changes in phenolic compounds, browning color intensity and electron donating ability by using response surface methodology(RSM). Maximum content of phenolic compound was 21.65mg/100ml in 67.88% of ethanol concentration, 145oC of extraction temperature, and 6.24min of extraction time. The phenolic compounds in extracts are dependent on the increase of the extraction temperature and the ethanol concentration. Browning color intensity, which was maximized in 67.21%, 147oC, and 6.02min, was proportional to the increase of the extraction temperature. Maximum value of electron donating ability was 24.50units in 54.33%, 147oC, and 6.11 min. The electron donating ability of extracts was dependent on the increase of extraction temperature and maximized in the range from 50 to 65% of ethanol concentration.

• The Research Journal of the Costume Culture
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• v.22 no.3
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• pp.361-370
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• 2014

The fabric, 100% Silk, was dyed with Atractylodes japonica extract solution. The effects of concentration of extracts (colorant), temperature of dyeing, time of dyeing and pH of dye bath were studied. As the concentration of extracts increased, color strength (K/S value) increased progressively. The K/S values increased with raising temperature, time and proper conditions were $80^{\circ}C$ and 80 minutes. Maximum K/S value was obtained at pH 3. The K/S values of mordanted fabrics were increased with increasing mordant concentration up to specific values. Surface color of dyed and mordanted fabrics were yellowish. Light color fastness of fabric with mordanting was fairly good 3/4 rating. The mordanted silk fabrics showed excellent antibacterial activity. The silk fabric dyed with Atractylodes japonica extract showed a superior UV protective property.

• Journal of Environmental Health Sciences
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• v.32 no.6
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• pp.566-570
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• 2006

Exposure to ultraviolet B(UVB) radiation causes skin inflammation such as pigmentation and the induction of cyclooxygenase-2(COX-2) gene expression. In this study, we investigated the effect of natural extracts from Tea, EGb 761 and Korean red ginseng(KRG), on the pigmentation and expression of COX-1 and COX-2 mRNA in UVB-irradiated C57BL/6 mice. Before UVB irradiation, the skin color was significantly showed the lightening effect by topical application of natural compounds (p<.05). In the case of UVB irradiated mice, we observed a decrease in pigmentation by compounds (p<.05). In irradiated skin, COX-1 mRNA expression is not changed following UVB irradiation, but COX-2 gene increases. Also, natural compounds lowered mRNA levels of COX-2. Therefore, these results suggest that COX-2 mRNA increases by UVB irradiation. Also, Tea, EGb 761 and KRG as a topical application may inhibit skin pigmentation and modulate COX-2 mRNA level.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.225-228
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• 2005

Effects of natural plant extracts on kochujang and it's sensory evaluation were investigated. Natural plant extracts was added to the general kochujang and then investigated the changes of free amino acids composition after fermentation at $30^{\circ}C$ for 60 days. The content of glutamic acid among the free amino acids was highest, and those of aspartic acid, proline, valine, histidine were also presented higher than the general kochujang, Sensory properties of natural plant extract-added kochujang were unchanged in color, hot taste, salty taste but, properties presented better in flavor, savory taste, sweet taste, overall preperence. Therefore, we may conclude that kochujang added natural plant extracts was more acceptable than general kochujang.

• Journal of the Korea Fashion and Costume Design Association
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• v.3 no.1
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• pp.5-14
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• 2001

The study was about on the colorfastness of the natural vegetable dye. Impatient Balsamina was chosen as a speciesof the natural vegetable dye. It has a long history for Korean Women‘s grooming on the nail to be reddened, Actually those were very easy to gather and easy to extract the colors from the leaves and the flowers, Also Impatient Balsamina were abundant near our environment. So this was a cue as a natural dye for the wool fabric, This study was designed to testify the possibility of the Impatient Balsamina as a natural vegetable. First, 2 kinds of extracts from the Impatient Balsamina were prepared. Second, 2 kinds of mordants and 3 kinds of dyeing process were used. And the dyed wool fabric were evaluated the color index using Chroma Meter, the result was recorded as L$^*$, a$^*$, b$^*$ value(65.86, 16.40, 36.80). The effect of the mordants was more effective in Cr mordant than Al mordant in the color fastness and the color affinity. The very interesting results were in the colorfastness to the drycleaning, that was graded 4 to 5, but the colorfastness to light was low, graded 2. Impatient Balsamina was veryfied, it could be a natural vegetable dye for the wool fabric.