• 한국식품영양학회지
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• 제11권5호
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• pp.493-498
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• 1998

An attempt was in this to analyzer volatile flavor components of sancho(Zanthoxylum schinfolium). Essential oils in sancho tree and fruit isolated by a simulataneous steam distillation (SDE) methods using n-pentane/diethyl ether as solvent. A total of 57 and 44 components were identified by gas chromatography(GC) and combined gas chromatography spectrometry (GC-MS), respectively. Granyl acetate(29.23%) geraniol (6.80%, p-isopropyl-2-chclohexenone(5.53%), phellandral (4.10%) in sancho fruit and 4, 6, 6-trimethyl-bicyclo(7.47%), T-carvelo(4.60%, ${\alpha}$-cypernone(3.58%) in sancho tree were found to be major volatile flavor. 22 compnents including myrcene, limonene, 1, 8-cinol in sancho fruit and 10 components including 4-(1-methylethyl)-cyclohexanol, methyl undecyl ketone in sancho tree were identified. The contents of unsaturated fatty acids of palmitic acid(24.34%), myristic acid(3,68%) in sancho tree was higher than that of the sancho fruit.

• 한국약용작물학회지
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• 제28권1호
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• pp.38-46
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• 2020

Background: Although Sancho (Zanthoxylum schinifolium Siebold & Zucc) oil has traditionally been used for its antibiotics properties, there is currently a lack of scientific evidence regarding its biological activities. In this study, we investigated the antimicrobial and antioxidant activities of Sancho oil against food-hazardous microorganisms, phytopathogens, and dermatophytes. Methods and Results: We investiated the antimicrobial activity of Sancho oil against 11 food-hazardous microorganisms, nine phytopathogens, and six dermatophytes. The Sancho oil was found to show the strongest antibacterial activity against Shigella flexneri and Listeria spp. Sancho oil also showed high antifungal activity against plant pathogens, particularly Fusarium oxysporum, and showed antimicrobial activity against dermatophytes such as Trichophyton rubrum, Microsporum canis and Candida albicans. The antioxidant activity of Sancho oil was measured using the DPPH method, and was found to be stronger than that of unrefined oil. Moreover, this activity increased with increasing oil concentration. Conclusions: We found that Sancho oil showed differing antimicrobial activities against food-hazardous microorganisms, dermatophytes, and plant pathogens. The antimicrobial activity spectrum of Sancho oil was not broad and varied among microbial strains. On the basis of our findings, we consider that Sancho oil could be used an antibacterial material for food-borne S. flexneri and Listeria spp., a biopesticide for Fusarium spp., and a treatment for dermatophytes such as T. rubrum.

• 한국약용작물학회지
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• 제25권5호
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• pp.296-304
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• 2017

Background: Sancho oil extracted from Zanthoxylum schinifolium (Siebold & Zucc) is a useful edible oil that has been in use for a long time, but it is known to be susceptible to rancidity. Sancho oil purification can remove impurities to prevent rancidity. This study was performed in order to improve the quality of sancho oil and enhance its availability throughout the purification process. Methods and Results: Sancho oil extracted in Hadong, Korea was refined via the degumming and deoxygenation processes, following which we examined the changes in the polyphenol content, fatty acid content and antioxidant activity of the oil. Acetic acid was effective for deoxygenation of sancho oil and 2 N NaOH was effective for its deoxidation. The polyphenol content and antioxidant activity were reduced by the purification process. Saturated fatty acids contents did not vary with the degumming and deoxygenation processes, however the content of unsaturated fatty acids were slightly reduced. Conclusions: This study suggests that the process of sancho oil purification used in this study will contribute to the increased use and storage of sancho oil.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.189-194
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• 2000

To study the potential of the Zanthoxylum schinifolium and Z. piperitum leaves, as raw materials for functional food and medicine, apart from male and female, chemical components were carried out. Among general components of sancho and chopi leaves, moisture and crude protein were higher sancho leaf than chopi leaf, but total sugar and crude fat were higher chopi leaf than sancho leaf and the components of major minerals were K, Ca, Mg and Na. Among free sugars, glucose(0.24% and 0.21%) and sucrose(0.19% and 0.27%) were the highest contents in sancho and chopi leaves(male and female), respectively. The organic acid were isolation and identification as malic acid and citric acid, citric acid is higher than malic acid. The total amino acid of sancho and chopi leaves contained proline and glutamic acid in male and female sancho and female chopi leaves, glutamic acid and aspartic acid in male chopi leaf highly in order. The fatty acid contents of four samples were high 15.16%, 9.76%, 8.78% and 9.29% of linolenic acid, respectively. Among many volatile compounds, limonene(13.25% and 19.16%) and citronellal(34.37% and 29.66%) were predominant flavor compounds in sancho and chopi leaves(male and female), respectively.

• 한국식품영양과학회지
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• 제26권5호
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• pp.943-951
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• 1997

The present study was undertaken to investigate the inhibition effects of sancho(Zanthoxylum schinifolium) on lipid peroxidation and liver damage in carbon tetrachloride tetracloride-treated mice. Mice aged 3 weeks old were fed diets containing either dry sancho powder, methanol extract or hyperoside isolated from sancho at the various levels for 2 weeks(sancho, methanol extract from sancho) or 3 days (hyperoside) before $CCl_{4}$ treatments. Seed coats of sancho added to diet with the levels from 1.25 to 5.0% significantly reduced(p<0.001) thiobarbituric acid reactive substances(TBARS) formation in liver and serum of mice treated with carbon tetrachloride. $CCl_{4}$ treatments significantly increased (p<0.001) in liver TBARS comparing with those of the untreated control, while methanol extract from the seed coat of sancho added to diet with the levels from 0.5 to 1.0% significantly reduced (p<0.01) to 20mg per kg of body weight showed significant reduction(p<0.01, p<0.001) of liver TBARS in mice treated with $CCl_{4}$. $CCl_{4}$ treatments significantly increased(p<0.05) in serum TBARS comparing with those the levels from 0.5 to 1.0% significantly reduced(p<0.01) serum TBARS in mice treated with $CCl_{4}$, and administration of hyperoside with the levels from 10 to 20mg per kg of body weight showed significant reduction(p<0.01, p<0.001) of serum TBARS in mice treated with $CCl_{4}$. $CCl_{4}$ significantly increased(p<0.001) in serum AST activities comparing with those of the untreated control, while either addition(0.5, 1.0%) of methanol extract from sancho or administration(10, 20mg/kg) of hyperoside significantly reduced(p<0.001, p<0.05) serum AST activities in $CCl_{4}$-treated mice. $CCl_{4}$ treatments showed significant increases(p<0.001) in serum ALT activities comparing with those of the untreated control, while either addition(0.5, 1.0%) of methanol extract from sancho or administration (10, 20mg/kg) of hyperoside showed moderate decreases(p<0.01, p<0.001) serum ALT activities in $CCl_{4}$-treated mice.

• 한국식품영양학회지
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• 제20권4호
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• pp.369-377
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• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• Food Science and Biotechnology
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• 제18권1호
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• pp.18-24
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• 2009

The volatile compounds of dried sancho (Zanthoxylum schinifolium), an aromatic plant were extracted by simultaneous distillation and extraction (SDE) method and identified by gas chromatograph-mass spectrometry (GC-MS). Selected chiral constituents of sancho oil were characterized by enantiodifferentiation using multidimensional gas chromatograph (MDGC)-MS. A total of 57 compounds were identified and quantified, and the major compounds were identified estragole, nonanoic acid, octanoic acid, $\beta$-phellandrenene, and limonene. Among them, estragol (63.9%) was found as the predominantly abundant component of sancho. $\alpha$-pinene and nerolidol, and $\beta$-pinene and linalool were determined to be enantiomerically pure (100%) for their (S)-form and (R)-form, respectively. The enantiomeric composition of limonene in sancho revealed 83.9% purity for the (S)-enantiomer, whereas (E)- and (Z)-rose oxides showed mixtures of both enantiomers. The enantiomeric excess (%) for citronellal was 22.6% with the (R)-enantiomer as major enantiomer. The enantiomeric composition of these compounds can be used as parameter for authenticity control of sancho.

• 한국약용작물학회지
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• 제26권6호
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• pp.455-463
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• 2018

Background: Sancho (Zanthoxylum schinifolium Siebold and Zucc) oil is used as a traditional medicinal material to treat severs stomach inflammation and as a diuretic. This study was carried out to investigate the effect of addition of antioxidants and blended oil the storage stability and safety of the biomaterial. Methods and Results: The effects of temperature and light on sancho oil were investigated, and the ability of antioxidants in preventing rancidity of the oil was discovered. Under fluorescent light and in darkness, the acidity of the oil was much lower than that under direct sunlight. The addition of antioxidants decreased the acid value of sancho oil; the antioxidant that showed the best results in this regard was 0.5% propolis. The acid value of canola oil, which had the lowest acid value compared with that of other oils, and blended oil, containing 5% canola oil in sancho oil, decreased by 5.5% and 15%, respectively. About one acid value decrease was observed for every 1% increase in blending with canola oil. As the concentration of canola oil increased, the viscosity and the elightness (L valu) of sancho oil increased slightly, while the blueness (b value) decreased. Conclusions: The results of this study may contribute to ensuring food safety during preservation and the industrialization of the presevation of sancho oil.

• 한국약용작물학회지
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• 제28권6호
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• pp.421-427
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• 2020

Morus alba, Anti-obesity, C57BL/6 Mice, Expression, Flavonoid, Gene, Mulberry Background: The seed oil of Zanthoxylum schinifolium S. et Z. (sancho) is a traditional cooking oil that has long been sold at a very high price however, depending on the method of extraction and storage, this oil becomes rancid occurs very quickly. Therefore, this study aimed to find a material that prevents rancidity and improves the storage properties of sancho oil. Methods and Results: Sancho oil was extracted using an extraction press, and acid values were compared with commercially available vegetable oils, sancho oil had a higher acid value than other vegetable oils. A very high acid value was observed in sancho oil stored for 6 months, regardless of temperature, requiring an effective storage method. The high acid value and the decrease in turbidity of sancho oil are dependent on the days of sedimentation. Treatment with sodium bicarbonate by concentration resulted in minimal changes in acid value over time. However, minor differences were detected among the treatment concentrations. Ascorbic acid was added to maximize the effect of sodium bicarbonate, and it was observed that ascorbic acid did not improve the antioxidant effect. The sodium bicarbonate and ascorbic acid mixture resulted in minimal change in acid value at temperature up to 25℃. Conclusions: Sancho oil becomes rancid very quicky and requires efficient storage techniques. Sodium bicarbonate and ascorbic acid have been proven to be useful as safe anti-racidity agents without causing harm to humans.

• 한국식품조리과학회지
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• 제13권1호
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• pp.56-63
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• 1997

천연물에 존재하는 항균성 물질을 이용하여 천연식품보존제를 개발하고자 한약재 및 민간요법으로 사용되어온 우리나라 전통 향신료인 산초의 항균성을 검색한 결과 클로로포름 분획 에서 B. subtilis, E. coli, L.plantarum 및 S. aureus 등 4종의 균주에 대해 모두 l000 $\mu\textrm{g}$/$m\ell$에서 가장 큰 저해능을 보였으며, 에틸아세테이트 분획 또한 B. sutilis와 E. coli에 대해서 각각 1000 $\mu\textrm{g}$/$m\ell$과 500 $\mu\textrm{g}$/$m\ell$에서 성장이 억제되었다. 가장 큰 활성을 보인 클로로포름층을 다시 분획하여 4그룹으로 나누어 항균성을 검색한 결과 3번 분획에서 4균주에 대해 750 $\mu\textrm{g}$/$m\ell$에서 성장저해 효과를 보였다. chloroform 2차 분획에서 활성이 높게 나타난 subfraction No. 2는 IR, NMR, 그리고 Gchfs를 이용하여 분석한 결과 hexadecanoic acid로 동정되었다.