To develop quality-improved muffins, the influence of the partial replacement of wheat flour with lemon balm powder (LBP) on their quality characteristics was analyzed. Studies were carried out to examine the supplementation of different percentages of LBP (2%, 4%, 6%, and 8%) on the quality characteristics of LBP muffins. The incorporation of LBP significantly affected the physicochemical parameters of muffins. Such incorporation at different levels significantly decreased pH, moisture content, baking loss, hardness, and color parameters, including L*, a*, and b* values of muffins (p<0.05). No significant effect of LBP substitution was found in height changes (p>0.05). Finally, the consumer acceptance test indicated that the highest levels of LBP incorporation (i.e., 8%) had a considerably adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of LBP (4%) showed a good and satisfactory sensorial acceptance in general. Thus, LBP was successfully employed in muffins, improving quality and broadening its potential applications in other bakery products.

This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.

Field survey were conducted in to evaluate the insect damage to growing Lemonbalm(Melissa officinalis). Lemaonbalm, belonging to the Lamiaceae family, is a smelling perennial shurb which is possible to grow in Korea. To date, there has been minimal research regarding plant culture, pest insect occurrence and management research about herbal plants in Korea. Meanwhile, it grows for processed food and cosmetics in Jellabukdo, and necessity to pest management is on the rise. Chrysolina exanthematica(Coleoptera: Chrysomelidae) was realized not pest but general insect in Korea. But, in this survey, it is found to pest about lemonbalm. Damage period was concentrated in April. Rest period was decreased in density. At size of Chrysolina exanthematica, larva is 7.0*3.6mm, pupa is 8.3*5.3mm, and adult is 9.7*6.7mm. In farm surveying about Chrysolina exanthematica host preference of 5 species herb plants, Lemonbalm has great preference but, Oregano has no preference. Surveying leaf damage about 6 species in Lamiaceae family in lab., Lemonbalm belonging to Melissa genus has great damage, Some species in Mentha genus have little damage. And, Oregano in Origanum genus no damage. In Growth characteristics of healthy and damage plant, plant length on damage plant is decreased 41.3%, number of tiller is decreased 67%. Fresh and dry plant weight of damaged plant is decreased 66.7%, 64.2% compared with healthy plant. Because damage of insect can influence on plant main contitutents, we analysed the constitutent parts of extracts from supercritical fluid extraction system using gas chromatography/mass spectrometer.

본 연구는 레몬밤 추출물 및 용매 분획물의 항산화 활성, 항염활성 및 미백 활성을 평가하기 위해 수행하였다. 레몬밤의 용매별 추출물의 총 폴리페놀 함량은 33.02-302.76 mg GAE/g, 총 플라보노이드 함량은 9.98-325.07 mg CE/g으로 확인되었다. 레몬밤 추출물 및 용매 분획물의 1,1-diphenyl-2-picrylhydrazyl (DPPH) 라디칼소거활성을 평가한 결과 전반적으로 레몬밤 용매별 추출물 및 물 분획물들이 대조구인 ascorbic acid (30 μ M)와 유사한 DPPH 라디칼소거능이 확인되었다. 또한 레몬밤 추출물 및 용매 분획물 중 클로로폼 분획물이 상대적으로 가장 우수한 RAW 264.7 세포의 NO생성 억제효과가 확인되었다. Tyrosinase 억제 활성은 100% 에탄올 환류 추출물의 200 μ g/mL 농도가 통계적으로 유의한 수준에서 arbutin 처리구 보다 우수한 억제 활성을 나타내었다. 이러한 결과들은 레몬밤이 항산화, 항염 및 미백활성을 가지는 효과적인 화장품 소재로 활용 가능하다는 것을 시사한다.

본 연구에서는 레몬밤추출물과 발효추출물의 항산화, 성분 분석 및 tyrosinase 저해 효과에 관한 조사를 수행하였다. 추출물의 free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) 소거활성(FSC50)은 발효추출물의 ethyl acetate 분획(8.38 µg/mL)에서 가장 큰 활성을 나타내었고, 또한 Luminol-의존성 화학발광법을 이용한 Fe3+-EDTA/H2O2 계에서 생성된 활성산소종(reactive oxygen species, ROS)에 대한 레몬밤추출물의 총 항산화능은 발효추출물의 ethyl acetate 분획(0.63 µg/mL)에서 가장 큰 활성을 나타내었다. 레몬밤추출물과 발효추출물에 대하여 rose-bengal로 증감된 사람 적혈구의 광용혈에 대한 세포보호 효과를 측정하였다. 레몬밤추출물과 발효추출물의 경우 5 ∼ 75 µg/mL의 농도에서 농도 의존적으로 세포보호 효과를 나타내었다. Tyrosinase의 활성 저해 효과(IC50)는 50 % ethanol 추출물(365 µg/mL) < 발효추출물의 ethyl acetate 분획(122.43 µg/mL) < ethyl acetate 분획(94.8 µg/mL) 순으로 나타났다. 레몬밤추출물 중 ethyl acetate 분획과 발효추출물의 ethyl acetate 분획은 TLC에서 공통으로 2개의 띠로 분리되었다. 또한 HPLC (330 nm)에서도 ethyl acetate 분획과 발효추출물의 ethyl acetate 분획이 각각 2개 peak로 나타났다. 각각의 크로마토그래피로부터 ethyl acetate 분획의 peak 1 (51.64 %)은 caffeic acid, peak 2 (48.36 %)는 rosmarinic acid 임을 확인하였으며, 또한 발효추출물의 ethyl acetate 분획에서도 peak 1 (4.13 %)과 peak 2 (95.87 %)는 각각 caffeic acid와 rosmarinic acid로 확인되었다. 이상의 결과들은 레몬밤의 50 % ethanol 추출물 및 발효추출들이 1O2 혹은 다른 ROS를 소광시키거나 소거함으로써 그리고 ROS에 대항하여 세포막을 보호함으로써 생체계, 특히 태양 자외선에 노출된 피부에서 항산화제로서 작용할 수 있음을 시사한다. 그리고 또한, 레몬밤 추출물과 발효추출물의 성분 및 함량을 분석함으로써 발효 후에 차이점을 확인, 이를 통한 응용 가능성을 확인하였다.