페퍼민트 정유제품 30종류의 항산화 및 항균 활성

• 영문명: Antioxidant and Antimicrobial Activity of Peppermint Oil Products
• 발행기관: 인간식물환경학회
• 저자명: 우진호(Jin Ho Woo) 이상용(Sang Yong Lee) 김준홍(Jun Hong Kim) 박권우(Kuen Woo Park)
• 간행물 정보: 『인간식물환경학회지(JPPE)』제16권 제6호, 361~367쪽, 전체 7쪽
• 주제분류: 자연과학 > 자연과학일반
• 파일형태: PDF
• 발행일자: 2013.12.30

영문 초록

Aroma content analysis, antioxidant ability and antimicrobial activity in the domestic and international distribution of pure peppermint essential oils (29 units) and the extracted oil cultivation in South Korea (1 unit) were investigated. The essential oils of the United States origin was indicated higher content with main components (menthol, limonene, menthyl acetate). Main component of peppermint such as methanol content was lowest 0.5 percent in domestic oil and highest 46.72 percent in USA. 1.8-cineole component of essential oil cultivation in the South Korea was shown the higher level (13.6%) and was 9.0% by domestic collected essential oil from Tunisia. Antioxidant ability (electron donating ability) was shown from 5.7 to 97.8%, and was shown significant difference between samples. Antioxidant ability of collected essential oil of USA origin and essential oil from Australia were shown lowest 5.7% and highest 97.8%, respectively. These oils showed significant difference between production of oil. However, antioxidant activity of most essential oils had 40-60%. Peppermint essential oil had antimicrobial activity against food putrefaction microorganism such as S. aureus, E. coli and S. typhimurium in inhibitory zone and MIC (minimum inhibitory concentration) test. S. aureus, E. coli had a stong of antimicrobial activity against all food putrefaction microorganisms.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 고찰

Ⅳ. 적요

Ⅴ. References

키워드

EDA(electron donating ability) Food putrefaction microorganism Inhibitory zone MIC(minimum inhibitory concentration)