뷰티웰니스를 위한 페퍼민트, 스피어민트 에센셜 오일의 이너뷰티 소재로서의 가치성 연구

배민규 한국웰니스학회 2024 한국웰니스학회지 Vol.19 No.1

본 연구는 ‘뷰티웰니스를 위한 페퍼민트, 스피어민트 에센셜 오일의 이너뷰티 소재로서의 가치성 연구’로 연구의 결과는 다음과 같다. 항산화 물질 측정 결과, 총 폴리페놀은 페퍼민트 에센셜 오일은 44.04 mg TAE/g과 스피어민트 에센셜 오일 32.25 mg TAE/g으로 나타났고, 총 플라보노이드는 페퍼민트 에센셜 오일 67.41 mg QE/g과 스피어민트 에센셜 오일 41.68 mg QE/g로 나타났다. 항산화 활성 효능 측정 결과, DPPH radical 소거능은 페퍼민트 에센셜 오일은 77.14%와 스피어민트 에센셜 오일 80.60%로 나타났고, ABTS radical 소거능은 페퍼민트 에센셜 오일은 46.59%와 스피어민트 에센셜 오일 38.92%로 나타났다. 효소 활성 효능 측정 결과, Tyrosinase inhibitory activity은 페퍼민트 에센셜 오일은 103.62%와 스피어민트 에센셜 오일 126.83%로 나타났고, Elastase inhibitory activity은 페퍼민트 에센셜 오일은 48.81%와 스피어민트 에센셜 오일 40.23%로 나타났다. 위에 결과를 통해 페퍼민트와 스피어민트 에센셜 오일은 뷰티웰니스에 목적은 둔 이너뷰티 소재로서 가치가 있음이 입증되었다. This study aims to ‘a study on the value of peppermint and spearmint essential oils as materials of inner beauty for beauty wellness’, and the results of this study are as follows. In the results of measuring antioxidants, the total polyphenol was 44.04 mg TAE/g in peppermint essential oil and 32.25 mg TAE/g in spearmint essential oil while the total flavonoid was 67.41 mg QE/g in peppermint essential oil and 41.68 mg QE/g in spearmint essential oil. In the results of measuring the efficacy of antioxidant activity, the DPPH radical scavenging activity was 77.14% in peppermint essential oil and 80.60% in spearmint essential oil while the ABTS radical scavenging activity was 46.59% in peppermint essential oil and 38.92% in spearmint essential oil. In the results of measuring the efficacy of enzyme activity, the Tyrosinase inhibitory activity was 103.62% in peppermint essential oil and 126.83% in spearmint essential oil while the Elastase inhibitory activity was 48.81% in peppermint essential oil and 40.23% in spearmint essential oil. The results above verified that the peppermint and spearmint essential oils were valuable as materials of inner beauty for the purpose of beauty wellness.

Streptococcus mutans 대한 Lavender와 Peppermint Oil의 항균효과

박충무 ( Chung Mu Park ),윤현서 ( Hyun Seo Yoon ) 대한예방치과·구강보건학회 2018 大韓口腔保健學會誌 Vol.42 No.4

Objectives: The main objectives of this study were to verify the antibacterial activity of two essential oils, lavender and peppermint, against dental caries and to review their synergistic effect when used in combination. Our results provide basic data for the evaluation of the use of these two substances towards the prevention and cure of dental caries. Methods: The sample solutions of lavender and peppermint oils were prepared in three different concentrations (30%, 50%, and 70% (v/v)) by diluting them with third-distilled water and Tween 20. Streptococcus mutans was selected as the bacterial species for testing. The disk diffusion method was used to measure the antibacterial activity of the sample solutions. For generating growth curves and measuring the number of clusters of the bacterial, the liquid medium-dilution method was used; the absorbance of the medium was measured at 600 nm after 3, 6, 12 and 24 hours. Results: When the antibacterial activity of the oils was tested via the disk diffusion method, the activity improved with increasing concentrations of all the sample solutions of peppermint, lavender, and the blend, but there was no significant difference between them with respect to the type of oil. In the growth curves of S. mutans, growth inhibition was observed after 12 hours. The inhibitory effect of 30% lavender oil on growth was 64.9% and 80.1% after 12 and 24 hours of treatment, respectively whereas that of peppermint oil was 71.3% and 80.1% after 12 and 24 hours of treatment, respectively. The inhibitory effect of the blended oil was 71.9% and 81.0% after 12 and 24 hours of treatment, respectively. Conclusions: Further research is still required in order to determine the efficacy of lavender and peppermint oils, as well as other essential oils, for wider use in preventing dental caries.

유기재배 과원에서 큰검정풍뎅이 방제를 위한 기피 살충자재 선발

송장훈,압둘알림,최으뜸,최덕수,서호진,Song, Jang-Hoon,Md, Abdul Alim,Choi, Eu-Ddeum,Choi, Duck-Soo,Seo, Ho-Jin Korean Association of Organic Agriculture 2018 韓國有機農業學會誌 Vol.26 No.2

The study investigated the efficacy of four different essential oils on the repellent responses of large black chafer (Holotrichia parallela) Motschulsky (Coleoptera: Scarabaeidae) in organic pear (Pyrus pyrifolia) orchards. Cinnamon, pine, peppermint, and eucalyptus oils were used, and the behavioral responses and repellent effects against H. parallela were investigated under laboratory and field conditions. Adult beetle responses to different oils were examined using a Y-tube olfactometer in the laboratory and four absorbent blocks with each oil in the field. The repellent responses rates of H. parallela were 100% for cinnamon oil; however, only 67% of adult beetles avoided peppermint and eucalyptus oil in the Y-tube olfactometer bioassay. In the field tests, the least damage to leaves was observed on trees treated with cinnamon oil, whereas the most damage was observed in the control (non-treated) trees and those treated with peppermint oil, followed by eucalyptus and pine oil. Therefore, cinnamon oil can be used as a repellent to avoid damage form large black chafers in organic pear orchards.

Peppermint oil/doxycycline hyclate-loaded Eudragit RS in situ forming gel for periodontitis treatment

Thawatchai Phaechamud,Jongjan Mahadlek,Sarun Tuntarawongsa 한국약제학회 2018 Journal of Pharmaceutical Investigation Vol.48 No.4

Antibiotic-loaded in situ forming gels are particularly attractive for periodontitis treatment. They are in a sol form and gradually alter to a solid-like depot after administration into a periodontal pocket to deliver and maintain the effective high level of drug in the gingival crevicular fluid. Solvent-inducing in situ forming gel mostly exhibits the burst drug release owing to rapid diffusion of solvent. This study incorporated peppermint oil to modulate the drug release and the gel characteristics of doxycycline hyclate-loaded Eudragit RS in situ forming gel systems. Peppermint oil increased the viscosity and syringeability of the Eudragit RS solution comprising NMP as solvent and retarded the water penetration. Therefore the diminishment of burst liberation and the prolongation of drug release with an addition of peppermint oil were attained with concentration dependence mainly following Fickian diffusion mechanism. The drug release from the membrane-less diffusion method was apparently slower than that from the dialysis method because the rapid phase separation into solid-like matrix through a direct contact with dissolution medium generated a hard surrounding shell. These solvent exchange-inducing in situ forming gels comprising peppermint oil effectively inhibited Staphylococcus aureus, Escherichia coli, Streptococcus mutans and Porphyrommonas gingivalis; therefore, they exhibited the potential use as localized delivery systems for periodontitis treatment.

삼나물-페퍼민트 혼합물의 첨가 농도가 물속 콩기름 에멀션의 소비자 기호도와 지방질 산화안정성에 미치는 영향

이경애(Kyong-Ae Lee),최은옥(Eunok Choe) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.5

Purpose: Consumer acceptance and lipid oxidative stability of soybean oil-in-water emulsions with added samnamul (Aruncus dioicus)-peppermint (Mentha × piperita) mixture were investigated. Methods: The emulsions basically consisted of refined, bleached, and deodorized soybean oil (40 g) and citrate buffer (60 g, pH 4.0) with samnamul-peppermint extract mixture (1:1, w/w) added at 0, 400, 800, or 1,200 ㎎/㎏ that were stored at 25℃ under light (2,600 lux) for 4 days. Consumer acceptance of color, taste, smell, mouthfeel, and overall liking of emulsions was evaluated with 100 panels, and lipid oxidation was evaluated based on the peroxide and p-anisidine values. Results: Consumer acceptance of the color, taste, mouthfeel, and overall liking of the emulsion improved in response to addition of the samnamul-peppermint extract mixture; however, there was no significant difference in acceptance among emulsions amended with 400, 800, and 1,200 ㎎/㎏ (p>0.05). The degree of lipid oxidation was higher in emulsions containing the added samnamul-peppermint extract mixture, and there was an increasing tendency as the amount added increased. However, there was no significant effect (p>0.05) on the rates of lipid oxidation. Conclusion: The optimum level of samnamul-peppermint extract mixture for an oxidation-stable and consumer acceptable soybean oil-in-water emulsion was 400 to 800 ㎎/㎏ based on consumer acceptance and lipid oxidative stability.

콩기름 속 토코페롤이 물속 기름 에멀션 지방질 자동 산화 중 페퍼민트 추출물의 산화 방지 활성에 미치는 영향

최은옥,김지희 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.2

Purpose: The effects of tocopherols on the iron-catalyzed lipid oxidative stability of soybean oil-in-water emulsion with a peppermint extract were studied. Methods: The emulsion consisted of tocopherol-stripped (TSSO) or refined, bleached and deodorized (RBDSO) soybean oil (40 g), citrate buffer (60 g, pH 4.0), and FeSO4 (0.5 mg) with/without a 75% ethanol extract (400 mg/kg) of peppermint (Mentha × piperita). Lipid oxidation was evaluated based on the hydroperoxide and p-anisidne values of the emulsion. Polyphenol compound and tocopherol contents were determined using a spectrophotometer and a HPLC, respectively. Results: Addition of peppermint extract significantly (p<0.05) decreased lipid oxidation of the TSSO emulsion, but showed no significant effect on the RBDSO emulsion. The polyphenol compounds in the emulsion with added peppermint extract were degraded, with higher degradation in the RBDSO emulsion with added peppermint extract than in the TSSO emulsion with the extract. On the other hand, tocopherol contents of the emulsions were not changed significantly, due possibly to the regeneration of tocopherols by polyphenol compounds. Conclusions: The peppermint extract decreased the lipid oxidation of a soybean oil-in-water emulsion via direct reaction of its polyphenol compounds on the TSSO emulsion lipids. The main role of polyphenol compounds of the extract in the RBDSO emulsion was to regenerate tocopherols, which indirectly reduced the level of lipid oxidation.

Organoleptic Profiles of Kefir and Yogurt Supplemented with Various Concentrations of Mentha piperita's (Peppermint) Oil: A Preliminary Study

( Se-hyung Kim ),( Jung-whan Chon ),( Kwang-young Song ),( Dongkwan Jeong ),( Kun-ho Seo ) 한국유가공학회(구 한국유가공기술과학회) 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.2

The objective of this study was to evaluate the organoleptic profiles of Kefir and yogurt supplemented with Mentha piperita's (peppermint) oil. The organoleptic profiles of Kefir and yogurt were evaluated by 15 trained panelists between 20 to 50 years of age. The products of Kefir and yogurt were prepared with Mentha piperita's oil at concentrations of 0%, 0.1%, 0.3%, 0.5%, and 1.0%. Taste, color, and overall acceptability scores were the same or lower in Kefir supplemented with 0.1%, 0.3%, 0.5%, or 1.0% Mentha piperita's oil than the control group (0%). The scores of all categories were higher for yogurt containing 0.1% Mentha piperita's oil than the control group. Taste, color, and overall acceptability decreased in proportion to the added amount of Mentha piperita's oil. Further studies are needed to evaluate the functionalities and effectiveness of Mentha piperita's oil in promoting human health.

One-step sample preparation for convenient examination of volatile monoterpenes and phenolic compounds in peppermint leaves using deep eutectic solvents

Jeong, Kyung Min,Jin, Yan,Yoo, Da Eun,Han, Se Young,Kim, Eun Mi,Lee, Jeongmi Elsevier 2018 Food chemistry Vol.251 No.-

<P><B>Abstract</B></P> <P>Deep eutectic solvents (DESs) were investigated as an extraction medium for one-step sample preparation for chemical characterization of peppermint (<I>Mentha piperita</I> L.). Rather than applying discontinuous, time-consuming extraction methods to prepare two types of extracts, peppermint leaves were extracted efficiently into a DES, which was composed of choline chloride and <SMALL>D</SMALL>-(+)-glucose at a 5:2 molar ratio. The produced peppermint extracts contained volatile monoterpenes and phenolics at levels sufficient for direct chemical examination of peppermint leaves. The extracted monoterpenes in DES could be quantified via a newly developed method based on headspace solid-phase microextraction coupled to gas chromatography. The same extracts were also directly used to assess phenolics in terms of total phenolic content, total flavonoid content, and antioxidant activity. The proposed method allowed one-step sample preparation for extraction of volatile monoterpenes and phenolics of peppermint leaves and could be applied to various peppermint samples obtained from different origins.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Novel one-step sample preparation method for characterization of peppermint. </LI> <LI> Deep eutectic solvents (DESs) to extract both volatile and phenolic compounds. </LI> <LI> Application of HS-SPME-GC-MS to analyze monoterpenes extracted in DES. </LI> <LI> Broad practical applicability of the method for various peppermint samples. </LI> </UL> </P>

Contribution of minor compounds present in the peppermint (Mentha piperita) to the iron-catalyzed lipid oxidation of soybean oil-in-water emulsion

이해인,최은옥 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5

This study evaluated contribution of minor compounds naturally present in peppermint (Mentha piperita) to the iron-catalyzed lipid oxidation of oil-inwater emulsion. Emulsions consisted of tocopherol-stripped soybean oil and pH 4.0 citrate buffer (4:6, w/w) with iron. Minor compounds included a-tocopherol, rosmarinic acid, caffeic acid, b-carotene, and chlorophyll b at natural concentration in 400 ppm of the peppermint extract. The emulsions were oxidized in the dark, and headspace oxygen contents, hydroperoxide contents, and p-anisidine values were determined. Addition of phenolic compounds decreased headspace oxygen consumption and hydroperoxide and p-anisidine values of emulsions, however, bcarotene or chlorophyll b tended to increase them. The results suggest that tocopherols at low concentration were the most important to reduce lipid oxidation of emulsions via radical scavenging, followed by high contents of polyphenols via radical scavenging and iron-chelation. Carotenoids and chlorophylls should be precisely controlled even in the dark, possibly due to their oxidation products.

Interaction effect of tocopherol homologs with peppermint extract on the iron-catalyzed oxidation of soybean oil-in-water emulsion

김지희,최은옥 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6

Interaction between tocopherol homologs andpeppermint extract added to oil-in-water emulsions wasstudied during iron-catalyzed oxidation. Emulsions consistedof tocopherol-stripped soybean oil and citrate buffer(4:6, w/w) with/without addition of peppermint extract(400 mg/kg) and a-, c-, or d-tocopherol (600 mg/kg), andwere oxidized in the iron presence at 25 C. Lipid oxidationof emulsions was evaluated based on hydroperoxidecontents and p-anisidine values. Lipid oxidative stability ofemulsions was improved by added peppermint extract, andco-added c- and d-tocopherols further reduced lipid oxidation,however, a-tocopherol increased it. Tocopherolcontents did not change during oxidation. Polyphenoldegradation in the emulsion with added peppermint extractwas lower and slower by c- and d-tocopherols, however, atocopherolshowed opposite results. The results suggestthat co-addition of tocopherols to the emulsion containingpeppermint extract shift a major role of polyphenols asantioxidants from scavenging lipid (peroxy) radicals totocopherol radical scavenging.