본 연구는 국내 천연 자생 식물인 쥐오줌풀을 정유 추출하여 향기 성분 분석결과를 기반으로 항산화(DPPH, ABTS), 세포생존율(MTS), 항염(Nitric oxide)실험을 수행하였다. 향기성분 분석결과 쥐오 줌풀의 대표 유효 성분인 ester류의 bornyl acetate가 47.88%로 타지역에 비해 높은 함유량을 나타났으며 patchouli alcohol (18.9%), camphene (11.37%), camphene (11.37%), α-Pinene (5.44%), D-limonene (1.11%)등이 동정되었다. 항산화 활성인 DPPH 라디칼 소거능이 250 μl/ml에서 73.62%, ABTS 라디칼 소거능이 250 μl/ml에서 82.17%을 보였으며, 세포독성이 확인되지 않은 5 μl/ml의 농도에서 NO 생성 저해능은 대조군에 대비 62.02%로 감소함을 나타났다. 이를 통해 기능성 제품으로의 활용 가능성을 과학 적으로 검증하여 쥐오줌풀 정유를 활용한 연구분야에 일부 기여할 수 있을 것이라 기대되는 바이다.

To mitigate the intrusion of insect pests, behavioral modifications using repellents are commonly employed. Among their active ingredients, plant essential oils have gained prominence as safer alternatives to synthetic repellents. However, the absence of rigorous scientific efficacy testing have been undermined the reliability of these essential oil based repellent products. Previous studies have highlighted that the observed repellency in bioassays are strongly influenced by the testing environment. Our research introduces three distinct laboratory-scaled repellency test methods – spatial repellency, choice repellency in a closed and opened environment – to evaluate prevalent insect repellent products. Notably, we observed significant variations in repellency percentages among products. The most effective product from each method was identified, and its active ingredients were analyzed both quantitatively and qualitatively, by GC-MS analyses. To determine the applicability of these methods in selecting active ingredient concentrations, individual active ingredient components underwent dose-response testing. Our findings suggest that, when selected appropriately, these three methods can be applied for the development and evaluation of potent essential oil based repellent products.

The aim of this study is to investigate the habituation phenomenon of essential oils as potential feeding deterrents in agricultural practices and their associations with taste receptors. Non-choice tests and contact-fumigation bioassays were conducted to determine the feeding deterrency and insecticidal activity of 30 commercial oils on the third instar larvae of the tobacco cutworm. The results indicated that lemongrass, fennel sweet, and clove bud oils had the highest feeding deterrency in that order, and no direct correlation between insecticidal activity and feeding deterrency was observed. To validate the habituation phenomenon, larvae were exposed to the three abovementioned oils at a 1 mg/g for 48 h, then a choice assay was conducted. It showed a significant reduction in both feeding deterrence and repellency in all cases. Similar reductions in feeding deterrence were observed when individuals exposed to the main components of the three oils: citral&limonene, anethole, and eugenol. Additionally, the oil mixture of fennel sweet and clove bud exhibited the most significant synergistic effect on feeding deterrency, suggesting a relatively slower habituation process. This reduction in feeding deterrence is presumed to be due to desensitization of the larval taste sensory organs, including the maxillary palp, lateral styloconica, and medial styloconica. Further research will be conducted to investigate the specific mechanisms and spike activity associated with these sensory organs using electrophysiological study.

The purpose of this study was to investigate the flavor characteristics of Gondre (Cirsium setidens Nakai) essential oil. The essential oil was isolated from the aerial parts of the plant by the hydrodistillation extraction method and analyzed by gas chromatography (GC) and GC-mass spectroscopy (MS). Seventy-eight (90.28%) volatile flavor components were identified in the essential oil from Gondre harvested in May. The major compounds were hexadecanoic acid (44.84%), phytol (15.57%), 6,10,14-trimethyl-2- pentadecanone (5.62%), and tertadecanoic acid (4.77%). Seventy (90.72%) volatile flavor components were identified in the essential oil from Gondre harvested in September. The major compounds were phytol (24.18%), 6,10,14-trimethyl-2-pentadecanone (15.59%), tetracosane (8.87%), 2-methyl eicosane (3.55%), 6,10,14-trimethyl-5,9,13-pentadecatrien-2-one (3.12%), dibuthyl phthalate (2.35%), and viridiflorol (2.33%). The flavor components of the essential oil from Gondre harvested in May and September were characterized by higher proportions of aliphatic fatty acids and terpene compounds, respectively.

This study presents the primary outcomes of the neurological and emotional responses to inhalation and foot baths using the clary sage aroma. Clary sage inhalation produced varying effects on EEG (electroencephalography) depending on the concentration used, inactivating  and  waves while activating  waves, γ waves, RSMR, SEF50 and SEF90. Inhalation is more effective at enhancing individual performance and focus than promoting relaxation. The clary sage foot bath activated  waves and RSMR, while inactivating  waves, γ waves, SEF50, and SEF90. The foot bath approach has a calming impact on the mind and body, as well as reducing arousal and stress. While the advantages of clary sage inhalation and foot bath therapy are distinct, both involve the activation of RSMR, which enhances focus at work and aids in the treatment of depression and anxiety disorders. Although the emotional features of clary sage oil vary according to the dose used for inhalation, it was typically assessed as a feminine and refreshing aroma, and the clary sage foot bath was evaluated as a pleasant, invigorating, refreshing, feminine, soft, and calming fragrance. When clary sage was used in the foot bath therapy, it evoked a stronger emotional response than when it was inhaled. These findings suggest that a clary sage foot bath can be used to enhance work-related focus while also relaxing the body by activating  waves and inactivating SEF50 and SEF90.

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosum Bailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.

Plant-derived compounds have been reported to possess anti-inflammatory abilities contained inhibited β-hexosaminidase, ROS and NO release. Essential oils are natural volatile complex compounds that are characterized by a strong scent and produced by aromatic plants as various plant-derived compounds. The essential oil extracted from Zanthoxylum coreanum Nakai (Z. coreanum) has various functional properties; however, little information is available regarding its anti-allergic inflammatory. A total of 17 compounds were detected in Z. coreanum oil, and the main component was estragole (50.86%). The tested Z. coreanum oil and estragole statistically inhibited the release of β-hexosaminidase induced by antigen stimulation in RBL-2H3 cells. This Z. coreanum oil and estragole may stimulate the secretion of active oxygen (ROS) or nitric oxide (NO) which are considered to involved in anti-inflammatory events. Moreover, it is suggested that Z. coreanum oil and estragole may negatively control the production of SNARE proteins (VAMP7) at the tran-scriptional and translational levels in common. These results demonstrate that Z. coreanum oil and its major component, estragole, possess potent anti-inflammatory abilities that are coupled with antioxidant properties.

This study was carried out to investigate the flavoral essential oil components in the stems of Agastache rugosa. These components were analyzed using gas chromatography-mass selective detector (GC-MSD). The stems of Agastache rugosa were contained alcohols, aldehydes, ketones, fatty acid esters, and terpenoids. The peak area (%) of estragole was highest among its oil components and the next were pulegone and menthone. The terpenoid alcohols found were 1-octen-3-ol, chavicol, spatulenol, 3-hexen-1-ol, 2-cyclohexen-1-ol, methyl eugenol, and octaethyllene glycol. The stems also contained ketones such as pulegone, menthone, cis-isopulegone, 2-cyclohexene-1-one, 3-octanone, 1-cyclohexanone, isoindole-1- one, t-ionone, inden-2-one, as well as the aldehydes of 4-methoxycinnam and benzaldehyde. The following esters were also detected 1-isopulegone-3-yl acetate, caryophyllene oxide, acetate and benzendicarboxylic acid ester. The terpenoids in the stems were identified as caryophyllene, limonene, cyclohexasiloxane-D, germacrene-D, anethole, cadinene, muurolene, and bourbonene. Overall Agastache rugosa contained several functional oil components including phenylpropanoids and terpenoids as flavoral essential oil components for natural aromatherapy.

The treatment of microbial infections requires a large use of antibiotics which is, partially, responsible for the appearance of resistant strains to antibiotics in dairy cows. However, many photochemical compounds, including the essential oils, are becoming interesting as potential source of natural bioactive molecules. The antibacterial activity of the studied essential oils was evaluated by aromatogram and microdilution in medium liquid. The results show that the essential oil of Thymus fontanesii has the biggest antibacterial action against all the bacterial strains comparing with the Eucalyptus oil. However, the aqueous extracts of Thymus fontanesii and Eucalyptus indicate a moderate antibacterial activity against the strains of Staphylococcus aureus. On the other hand there is no effect on Escherichia coli strains. The most strong activity inhibitory was get with the essential oil of Eucalyptus against Staphylococcus aureus strains with CMI of 0.39 μl/ml for Staphylococcus aureus ATCC and 1.562 μl/ml for Staphylococcus aureus pathogen in comparison with the essential oil of Thymus fontanesii which is more active against the Escherichia coli strains. The aqueous extract of Eucalyptus showed the best CMI and CMB against the Staphylococcus aureus strains in comparison with the aqueous extract of Thymus fontanesii. Comparative tests to the activity have been made with cefoxitin and gentamicin discs.

스트레스는 인체의 다양한 기관과 정신적 상태에 영향을 미치는 교감신경 항진을 야기시킨다. 본 연구의 목적은 만성 스트레스로 교감신경을 항진시킨 동물 모델에서 국내산 생강 에센셜오일이 스트레스 호르몬 및 뇌 조직 반응에 미치는 효과를 평가하였다. 평가 방법은 세포독성 평가 및 성분 분석을 수행하였으며, 혈청 바이오 마커와 뇌 조직의 병리학적 분석이 기초한 효과를 관찰하였다. 동물 실험에서 국산 생강 에센셜오일의 처리는 만성 스트레스로 교감신경을 항진시킨 동물 모델 제작 후 2주간 100 nl/㎖로 처리하였다. 그 결과, 국산 생강 에센셜오일은 100 nl/㎖ 농도 이하에서 독성이 없었으며, 6-진저롤 함량이 345 ppm으로 확인되었다. 국산 생강 에센셜오일의 처리는 대조군과 비교하여 혈청에서 부신피질호르몬, 코르티코스테론, 멜라토닌과 같은 스트레스 호르몬의 농도를 크게 줄였으며, 복측 피개부(VTA) 및 흑색질 치밀부(SNpc) 부분에서 TH-면역 반응이 때때로 중단되는 것을 효과적으로 보존하였다. 이와 같은 결과는 국산 생강 에센셜오일이 교감신경 항진을 개선했음을 나타내고 있다. 따라서 국산 생강은 교감신경 항진에 대한 아로마오일의 새로운 원료로 활용될 수 있다.