국내외 유통되는 주요 허브 정유의 기능성 물질과 항균 및 항산화 활성 Antioxidant and antimicrobial activities from functional components of major commercial herb essential oil products in Korea and foreign countries원문보기
한국인이 선호하는 주요 허브 정유 4종(라벤더, 로즈마리, 유칼립투스, 페퍼민트)을 유통형태별로 국내외에서 각각 30여점씩 수집하여 방향 성분, 항산화 활력, 항균 활성, 비가열 채소음료 첨가 시의 보존성을 실험하여 다음과 같은 결과를 얻었다.
1. 주요 허브 정유의 품질 비교 국내외에서 수집한 허브 정유의 방향 성분을 GC 분석하여 ...
한국인이 선호하는 주요 허브 정유 4종(라벤더, 로즈마리, 유칼립투스, 페퍼민트)을 유통형태별로 국내외에서 각각 30여점씩 수집하여 방향 성분, 항산화 활력, 항균 활성, 비가열 채소음료 첨가 시의 보존성을 실험하여 다음과 같은 결과를 얻었다.
1. 주요 허브 정유의 품질 비교 국내외에서 수집한 허브 정유의 방향 성분을 GC 분석하여 ISO 기준과 비교한 결과, 라벤더는 국내온라인에서 유통되는 정유와 호주, 프랑스를 원산으로 하는 정유의 품질이 우수하였다. 로즈마리는 주요성분에 따라 유통형태와 원산지별 함량의 차이가 나타났으나, 프랑스 원산의 정유의 품질이 우수하였고 국내에서 재배 및 추출한 정유에서 α-pinene과 camphene 성분 함량이 높았다. 유칼립투스는 국내 오프라인 유통되는 정유와 국내에서 재배하여 추출한 정유, 호주를 원산으로 하는 정유의 품질이 우수하였다. 페퍼민트는 유통형태와 무관하게 미국을 원산으로 하는 정유가 전반적으로 많은 유효성분 함량을 나타냈다.
2. 주요 허브 정유의 항산화 활력 국내외에서 수집한 주요 정유의 항산화 활력에 따른 품질을 DPPH법을 통한 전자공여능(EDA%)을 측정한 결과, 라벤더는 2.6∼94%, 로즈마리는 4.8∼96%, 유칼립투스는 3.5∼76.4%, 페퍼민트는 5.7∼97.8%의 시료별로 현저한 차이를 보였다. 라벤더의 경우 linalool과 linalyl acetate 함량이 대체로 많은 정유가 53∼94%의 높은 항산화 활력을 보였으며, 호주원산 정유가 50%이상의 항산화 활력을 나타냈다. 로즈마리는 국내 오프라인에서 수집된 정유와 스위스를 원산으로 하는 정유가 높은 항산화활력을 나타냈다. 유칼립투스는 유럽 오프라인에서 수집된 정유와 호주 원산 정유가 높은 항산화 활력을 보였으며, 페퍼민트는 국내 오프 라인에서 수집된 정유와 영국 원산의 정유가 높은 항산화 활력을 보였다.
3. 주요 허브 정유의 항균 활성 라벤더 정유는 S. aureus, E. coli와 S. typhimurium의 모든 식품부패미생물에 대해 항균활성이 나타냈으며, 국내에서 재배하여 추출한 라벤더 정유가 수집된 정유보다 강한 항균활성을 보였다. 라벤더 정유의 최소저해농도(MIC)는 linalyl acetate 함량이 많은 정유가 E. coli에서 0.390㎍/㎖으로 전체 MIC 측정 중 가장 높은 항균활성을 보였다. 로즈마리 정유는 대체로 E. coli와 S. typhimurium에 강한 항균활성을 나타냈으며, 국내에서 재배 및 추출된 로즈마리 정유는 모든 미생물에 강한 항균활성을 보였다. 최소저해농도 측정 결과, α-pinene 성분함량이 많은 정유가 6.25㎍/㎖로 E. coli에 항균력이 있음을 확인되었다. 유칼립투스 정유는 수집된 정유와 국내 재배한 정유 모두 정도의 차이는 있었으나 모든 식품부패미생물에 항균활성을 보였다. 특히, 수집된 정유는 E. coli에, 국내 재배된 정유는 S. aureus에 대해 가장 큰 활성을 나타냈다. 페퍼민트의 억제대 실험 결과, 모든 식품부패 미생물에 항균활성을 보였으며, 1.8-cineole 성분을 많이 함유하고 있는 정유가 E. coli에 강한 항균활성을 나타냈고, 이는 유칼립투스의 결과와 일치하였다. 국내에서 재배 및 추출된 페퍼민트 정유는 모든 미생물에 항균활성을 보였으며, MIC의 결과 1.8-cineole과 menthol성분을 많이 함유하고 있는 정유가 S. aureus에 0.78125㎍/㎖의 강한 활성을 보였다. 4. 정유 첨가 채소 음료의 보존성
모든 정유에서 첨가농도에 따른 pH변화 보다는 저장온도에 따른 차이가 나타났다. 두 음료의 실험을 비교하면 딸기음료는 저장중반까지 토마토음료와 수치상 차이가 크지 않게 증가 또는 감소하지만 저장 후반 급격한 감소로 산화가 토마토 음료보다 가속화되었다. 로즈마리 정유에서 α-pinene, 1.8-cineole, borneol 성분 모두 대조구와 비슷한 경향의 pH변화를 보였고, 1.8-cineole 성분을 함량별로 10℃처리한 실험구가 저장 중반까지 pH값을 미세하게 증가하는 것을 보아 유통온도 10℃에서 1.8-cineole 성분이 산성화를 방지하는데 기여하였다.
색도 변화 분석 결과, 정유 첨가 음료는 낮은 온도와 고농도처리에서 홍변과 갈변이 지연되다가 저장 6일부터 가속화되었으며 토마토음료에서 보다 동일 저장기간 동안 딸기음료에서 홍변과 갈변이 빨리 이뤄졌다.
한국인이 선호하는 주요 허브 정유 4종(라벤더, 로즈마리, 유칼립투스, 페퍼민트)을 유통형태별로 국내외에서 각각 30여점씩 수집하여 방향 성분, 항산화 활력, 항균 활성, 비가열 채소음료 첨가 시의 보존성을 실험하여 다음과 같은 결과를 얻었다.
1. 주요 허브 정유의 품질 비교 국내외에서 수집한 허브 정유의 방향 성분을 GC 분석하여 ISO 기준과 비교한 결과, 라벤더는 국내온라인에서 유통되는 정유와 호주, 프랑스를 원산으로 하는 정유의 품질이 우수하였다. 로즈마리는 주요성분에 따라 유통형태와 원산지별 함량의 차이가 나타났으나, 프랑스 원산의 정유의 품질이 우수하였고 국내에서 재배 및 추출한 정유에서 α-pinene과 camphene 성분 함량이 높았다. 유칼립투스는 국내 오프라인 유통되는 정유와 국내에서 재배하여 추출한 정유, 호주를 원산으로 하는 정유의 품질이 우수하였다. 페퍼민트는 유통형태와 무관하게 미국을 원산으로 하는 정유가 전반적으로 많은 유효성분 함량을 나타냈다.
2. 주요 허브 정유의 항산화 활력 국내외에서 수집한 주요 정유의 항산화 활력에 따른 품질을 DPPH법을 통한 전자공여능(EDA%)을 측정한 결과, 라벤더는 2.6∼94%, 로즈마리는 4.8∼96%, 유칼립투스는 3.5∼76.4%, 페퍼민트는 5.7∼97.8%의 시료별로 현저한 차이를 보였다. 라벤더의 경우 linalool과 linalyl acetate 함량이 대체로 많은 정유가 53∼94%의 높은 항산화 활력을 보였으며, 호주원산 정유가 50%이상의 항산화 활력을 나타냈다. 로즈마리는 국내 오프라인에서 수집된 정유와 스위스를 원산으로 하는 정유가 높은 항산화활력을 나타냈다. 유칼립투스는 유럽 오프라인에서 수집된 정유와 호주 원산 정유가 높은 항산화 활력을 보였으며, 페퍼민트는 국내 오프 라인에서 수집된 정유와 영국 원산의 정유가 높은 항산화 활력을 보였다.
3. 주요 허브 정유의 항균 활성 라벤더 정유는 S. aureus, E. coli와 S. typhimurium의 모든 식품부패미생물에 대해 항균활성이 나타냈으며, 국내에서 재배하여 추출한 라벤더 정유가 수집된 정유보다 강한 항균활성을 보였다. 라벤더 정유의 최소저해농도(MIC)는 linalyl acetate 함량이 많은 정유가 E. coli에서 0.390㎍/㎖으로 전체 MIC 측정 중 가장 높은 항균활성을 보였다. 로즈마리 정유는 대체로 E. coli와 S. typhimurium에 강한 항균활성을 나타냈으며, 국내에서 재배 및 추출된 로즈마리 정유는 모든 미생물에 강한 항균활성을 보였다. 최소저해농도 측정 결과, α-pinene 성분함량이 많은 정유가 6.25㎍/㎖로 E. coli에 항균력이 있음을 확인되었다. 유칼립투스 정유는 수집된 정유와 국내 재배한 정유 모두 정도의 차이는 있었으나 모든 식품부패미생물에 항균활성을 보였다. 특히, 수집된 정유는 E. coli에, 국내 재배된 정유는 S. aureus에 대해 가장 큰 활성을 나타냈다. 페퍼민트의 억제대 실험 결과, 모든 식품부패 미생물에 항균활성을 보였으며, 1.8-cineole 성분을 많이 함유하고 있는 정유가 E. coli에 강한 항균활성을 나타냈고, 이는 유칼립투스의 결과와 일치하였다. 국내에서 재배 및 추출된 페퍼민트 정유는 모든 미생물에 항균활성을 보였으며, MIC의 결과 1.8-cineole과 menthol성분을 많이 함유하고 있는 정유가 S. aureus에 0.78125㎍/㎖의 강한 활성을 보였다. 4. 정유 첨가 채소 음료의 보존성
모든 정유에서 첨가농도에 따른 pH변화 보다는 저장온도에 따른 차이가 나타났다. 두 음료의 실험을 비교하면 딸기음료는 저장중반까지 토마토음료와 수치상 차이가 크지 않게 증가 또는 감소하지만 저장 후반 급격한 감소로 산화가 토마토 음료보다 가속화되었다. 로즈마리 정유에서 α-pinene, 1.8-cineole, borneol 성분 모두 대조구와 비슷한 경향의 pH변화를 보였고, 1.8-cineole 성분을 함량별로 10℃처리한 실험구가 저장 중반까지 pH값을 미세하게 증가하는 것을 보아 유통온도 10℃에서 1.8-cineole 성분이 산성화를 방지하는데 기여하였다.
색도 변화 분석 결과, 정유 첨가 음료는 낮은 온도와 고농도처리에서 홍변과 갈변이 지연되다가 저장 6일부터 가속화되었으며 토마토음료에서 보다 동일 저장기간 동안 딸기음료에서 홍변과 갈변이 빨리 이뤄졌다.
The study collected major herb essential oil(lavender Lavandula angustifolia , rosemary Rosemarinus officinalis, eucalyptus Eucalyptus globulus and peppermint Mentha piperita) of each 30 units in domestic/foreign countries, preferred by Korean people, by each form of distribution to analyze their ar...
The study collected major herb essential oil(lavender Lavandula angustifolia , rosemary Rosemarinus officinalis, eucalyptus Eucalyptus globulus and peppermint Mentha piperita) of each 30 units in domestic/foreign countries, preferred by Korean people, by each form of distribution to analyze their aromatic component and examined/analyzed their inner quality by testing their changes in quality when they were mixed with antioxidant activity, antimicrobial activity and non-thermal process fresh juice. The results were as follows.
1. Analysis on aromatic component of major herb essential oil The study made GC analysis of aromatic component of major herb essential oil preferred by Korean people by each form of distribution and each origin. As the result, essential oil distributed in domestic online and essential oil from Australia and France had good quality. According to major component, rosemary had differences in distribution form and content by each origin. Essential oil cultivated and extracted in SouthKorea had more content than the collected essential oil in components of α-pinene and camphene. In the event of eucalyptus, essential oil distributed in domestic offline, essential oil cultivated and extracted in domestic country and essential oil from Australia had good quality. In the event of peppermint, essential oil from USA had a lot of effective components, having nothing to do with distribution form, although there were differences by each distribution form according to major component.
2. Antioxidant activity of major herb essential oil The study measured EDA% of quality followed by antioxidant activity of major herb essential oil collected in the domestic country through DPPH method and examined their quality. As the results, lavender(2.6~94%), rosemary(4.8~96%), eucalyptus(3.5~76.4%) and peppermint(5.7~97.8%) had remarkable differences by each specimen. In the event of lavender, essential oil with a lot of content of linalool and linalyl acetate had high antioxidant activity of 53~94%, essential oil from Australia had antioxidant activity of more than 50%. In the event of rosemary, essential oil collected in domestic offline and essential oil from Switzerland had high antioxidant activity. In the event of eucalyptus, essential oil collected in Europe offline and essential oil from Australia had high antioxidant activity. In the event of peppermint, essential oil collected in domestic offline and essential oil from England had high antioxidant activity.
3. Antimicrobial activity against putrefaction microorganism Lavender essential oil had antimicrobial activity against food putrefaction microorganism such as S. aureus, E. coli and S. typhimurium in inhibitory zone test, and lavender essential oil cultivated in domestic country had more antimicrobial activity against food putrefaction microorganism than the collected lavender with most content of linalool, linalyl acetate and limonene. In the event of MIC(minimum inhibitory concentration) of lavender essential oil, essential oil with a lot of content of linalyl acetate had the highest antimicrobial activity out of the total MIC measurement by 0.390㎍/㎖ in E. coli. Rosemary essential oil had antimicrobial activity against E. coli and S. typhimurium in general. Rosemary essential oil cultivated/extracted in domestic country had antimicrobial activity against all microorganisms, differing from the collected essential oil, in inhibitory zone test. As the result of measuring MIC, the study could see that essential oil with a lot of content of α-pinene had antimicrobial power in E. coli by 6.25㎍/㎖. In the event of eucalyptus essential oil, the collected essential oil and essential oil cultivated in domestic country had antimicrobial activity against all food putrefaction microorganisms in inhibitory zone test although they had differences to some extent. Especially, the collected essential oil had the largest activity in E. coli and essential oil cultivated in domestic country in S. aureus. With regard to S. aureus and E. coli, it had antimicrobial activity against E. coli, equal to the result of inhibitory zone test, by MIC of 3.125㎍/㎖. As the results of testing peppermint in inhibitory zone, it had antimicrobial activity against all food putrefaction microorganisms. Essential oil with a lot of 1.8-cineoles had antimicrobial activity against E.coli, which agreed with results of gum tree. Peppermint essential oil cultivated/extracted in domestic country had antimicrobial activity against all microorganisms and strong antimicrobial activity against S. typhimurium, differing from results of the collected essential oil. As the result of MIC, essential oil with a lot of 1.8-cineole and menthol had strong activity of 0.78125㎍/㎖ against S. aureus. Comparing antimicrobial activity followed by standard material, limonene almost never had activity against different microorganisms although it had a little activity against E. coli. α-pinene had strong activity against E. coli, 1.8-cineole against S.aureus,E.coli and S. typhimurium and menthol against E.coli and S. typhimurium.
4. Change in quality of vegetable drink adding essential oil A. pH According to input amount in numerical value, all essential oils didn’t have differences in value of ph change, but they had differences according to storage temperature. Considering that 25℃ thermal process was 10℃ by adding linalool 6㎕/㎖ to lavender essential oil and was 10℃ by adding 2㎕/㎖, which it had the same result as 6㎕/㎖ process, it was judged that linalool prevented oxidation. Comparing with strawberry drink test, it was increased or reduced without large difference in numerical value with tomato drink by the middle of storage, but its oxidation was more accelerated than tomato drink by quick reduction in the latter half of storage. As the result of measuring ph change of rosemary essential oil, α-pinene, 1.8-cineole and borneol had ph changes similar to the control group. It was judged that 1.8-cineole contributed to preventing oxidation in distribution temperature 10℃ since the test group in 10℃ process by each content minutely increased pH of 1.8-cineole by the middle of storage. Examining overall pH change of eucalyptus essential oil, temperature had a larger effect than additional density. Considering that addition of eucalyptus essential oil to tomato drink-especially pH width of change- had smaller results in 10℃ than 25℃, it was judged that essential oil component included in eucalyptus helped drink control oxidation in low-temperature conditions. The process group adding peppermint essential oil also had the same result. Comparing with pH change of drink adding different essential oil, the study could see that small value in numerical value helped oxidation of drink minutely.
B. Chromaticity As the result of chromaticity change when non-thermal process fresh juice was stored, change to red and change to brown were delayed by low temperature and an effect of high density process lavender essential oil component at the time of being added to drink. From 6 days after storage, change to red and change to brown were accelerated. Than in tomato drink, change to red and change to brown were quickly realized rather in strawberry drink during the same period of storage. As the result of measuring chromaticity of drink adding rosemary essential oil, from two days after storage in tomato drink, only the process group of 2㎕/㎖ and 10℃ in L value was increased and the remaining process groups were reduced althought they had differences. From four days after storage, all process groups were increased. From six days after storage, only 2㎕/㎖ and 10℃ was reduced and the other process groups were steadily increased. Change to white, to green and to blue were suitable environmentally by the middle of storage in conditions of 2㎕/㎖ and 10℃, L value was reduced since it got muddy by propagation of microorganisms in the latter half of storage and change to red and to yellow were realized at once. When storing eucalyptus essential oil by adding it to tomato drink, microorganisms were increased in early storage and red color of drink got redder. In the middle of storage, it was discolored since microorganisms took nutrition in drink and was rotted by mass propagation of microorganisms again. And changes to red and to brown were realized. When storing peppermint essential oil by adding it to non-thermal process fresh juice, in the total process groups, L value was increased in early storage, reduced in the middle of storage and somewhat increased in the latter half of storage. In change amount of increase and reduction, 2㎕/㎖, 10℃ process was the largest, and it was disclosed in order of 6㎕/㎖, 10℃ process, 6㎕/㎖, 25℃ process and 2㎕/㎖, 25℃ process. Therefore, the study could see that it had a correlation with propagation of microorganisms. a, b values were reduced in early storage, increased and reduced again in the middle of storage in all process groups, which was the same as changes of menthol component.
C. Microorganism Linalool and linalyl acetate of lavender essential oil controlled propagation of microorganisms and 1.8-cineole of rosemary essential oil and eucalyptus essential oil controlled putrefaction and outbreak of microorganisms, but relatively activated α-pinene and borneol. Menthol and 1.8-cineole of peppermint essential oil prevented outbreak of microorganisms and putrefaction was discolored since microorganisms took nutrition in drink and was rotted by mass propagation of microorganisms again. And changes to red and to brown were realized. When storing peppermint essential oil by adding it to non-thermal process fresh juice, in the total process groups, L value was increased in early storage, reduced in the middle of storage and some what increased in the latter half of storage. In change amount of increase and reduction, 2㎕/㎖, 10℃ process was the largest, and it was disclosed in order of 6㎕/㎖, 10℃ process, 6㎕/㎖, 25℃ process and 2㎕/㎖, 25℃ process. Therefore, the study could see that it had a correlation with propagation of microorganisms. A, b values were reduced in early storage, increased and reduced again in the middle of storage in all process groups, which was the same as changes of menthol component.
The study collected major herb essential oil(lavender Lavandula angustifolia , rosemary Rosemarinus officinalis, eucalyptus Eucalyptus globulus and peppermint Mentha piperita) of each 30 units in domestic/foreign countries, preferred by Korean people, by each form of distribution to analyze their aromatic component and examined/analyzed their inner quality by testing their changes in quality when they were mixed with antioxidant activity, antimicrobial activity and non-thermal process fresh juice. The results were as follows.
1. Analysis on aromatic component of major herb essential oil The study made GC analysis of aromatic component of major herb essential oil preferred by Korean people by each form of distribution and each origin. As the result, essential oil distributed in domestic online and essential oil from Australia and France had good quality. According to major component, rosemary had differences in distribution form and content by each origin. Essential oil cultivated and extracted in SouthKorea had more content than the collected essential oil in components of α-pinene and camphene. In the event of eucalyptus, essential oil distributed in domestic offline, essential oil cultivated and extracted in domestic country and essential oil from Australia had good quality. In the event of peppermint, essential oil from USA had a lot of effective components, having nothing to do with distribution form, although there were differences by each distribution form according to major component.
2. Antioxidant activity of major herb essential oil The study measured EDA% of quality followed by antioxidant activity of major herb essential oil collected in the domestic country through DPPH method and examined their quality. As the results, lavender(2.6~94%), rosemary(4.8~96%), eucalyptus(3.5~76.4%) and peppermint(5.7~97.8%) had remarkable differences by each specimen. In the event of lavender, essential oil with a lot of content of linalool and linalyl acetate had high antioxidant activity of 53~94%, essential oil from Australia had antioxidant activity of more than 50%. In the event of rosemary, essential oil collected in domestic offline and essential oil from Switzerland had high antioxidant activity. In the event of eucalyptus, essential oil collected in Europe offline and essential oil from Australia had high antioxidant activity. In the event of peppermint, essential oil collected in domestic offline and essential oil from England had high antioxidant activity.
3. Antimicrobial activity against putrefaction microorganism Lavender essential oil had antimicrobial activity against food putrefaction microorganism such as S. aureus, E. coli and S. typhimurium in inhibitory zone test, and lavender essential oil cultivated in domestic country had more antimicrobial activity against food putrefaction microorganism than the collected lavender with most content of linalool, linalyl acetate and limonene. In the event of MIC(minimum inhibitory concentration) of lavender essential oil, essential oil with a lot of content of linalyl acetate had the highest antimicrobial activity out of the total MIC measurement by 0.390㎍/㎖ in E. coli. Rosemary essential oil had antimicrobial activity against E. coli and S. typhimurium in general. Rosemary essential oil cultivated/extracted in domestic country had antimicrobial activity against all microorganisms, differing from the collected essential oil, in inhibitory zone test. As the result of measuring MIC, the study could see that essential oil with a lot of content of α-pinene had antimicrobial power in E. coli by 6.25㎍/㎖. In the event of eucalyptus essential oil, the collected essential oil and essential oil cultivated in domestic country had antimicrobial activity against all food putrefaction microorganisms in inhibitory zone test although they had differences to some extent. Especially, the collected essential oil had the largest activity in E. coli and essential oil cultivated in domestic country in S. aureus. With regard to S. aureus and E. coli, it had antimicrobial activity against E. coli, equal to the result of inhibitory zone test, by MIC of 3.125㎍/㎖. As the results of testing peppermint in inhibitory zone, it had antimicrobial activity against all food putrefaction microorganisms. Essential oil with a lot of 1.8-cineoles had antimicrobial activity against E.coli, which agreed with results of gum tree. Peppermint essential oil cultivated/extracted in domestic country had antimicrobial activity against all microorganisms and strong antimicrobial activity against S. typhimurium, differing from results of the collected essential oil. As the result of MIC, essential oil with a lot of 1.8-cineole and menthol had strong activity of 0.78125㎍/㎖ against S. aureus. Comparing antimicrobial activity followed by standard material, limonene almost never had activity against different microorganisms although it had a little activity against E. coli. α-pinene had strong activity against E. coli, 1.8-cineole against S.aureus,E.coli and S. typhimurium and menthol against E.coli and S. typhimurium.
4. Change in quality of vegetable drink adding essential oil A. pH According to input amount in numerical value, all essential oils didn’t have differences in value of ph change, but they had differences according to storage temperature. Considering that 25℃ thermal process was 10℃ by adding linalool 6㎕/㎖ to lavender essential oil and was 10℃ by adding 2㎕/㎖, which it had the same result as 6㎕/㎖ process, it was judged that linalool prevented oxidation. Comparing with strawberry drink test, it was increased or reduced without large difference in numerical value with tomato drink by the middle of storage, but its oxidation was more accelerated than tomato drink by quick reduction in the latter half of storage. As the result of measuring ph change of rosemary essential oil, α-pinene, 1.8-cineole and borneol had ph changes similar to the control group. It was judged that 1.8-cineole contributed to preventing oxidation in distribution temperature 10℃ since the test group in 10℃ process by each content minutely increased pH of 1.8-cineole by the middle of storage. Examining overall pH change of eucalyptus essential oil, temperature had a larger effect than additional density. Considering that addition of eucalyptus essential oil to tomato drink-especially pH width of change- had smaller results in 10℃ than 25℃, it was judged that essential oil component included in eucalyptus helped drink control oxidation in low-temperature conditions. The process group adding peppermint essential oil also had the same result. Comparing with pH change of drink adding different essential oil, the study could see that small value in numerical value helped oxidation of drink minutely.
B. Chromaticity As the result of chromaticity change when non-thermal process fresh juice was stored, change to red and change to brown were delayed by low temperature and an effect of high density process lavender essential oil component at the time of being added to drink. From 6 days after storage, change to red and change to brown were accelerated. Than in tomato drink, change to red and change to brown were quickly realized rather in strawberry drink during the same period of storage. As the result of measuring chromaticity of drink adding rosemary essential oil, from two days after storage in tomato drink, only the process group of 2㎕/㎖ and 10℃ in L value was increased and the remaining process groups were reduced althought they had differences. From four days after storage, all process groups were increased. From six days after storage, only 2㎕/㎖ and 10℃ was reduced and the other process groups were steadily increased. Change to white, to green and to blue were suitable environmentally by the middle of storage in conditions of 2㎕/㎖ and 10℃, L value was reduced since it got muddy by propagation of microorganisms in the latter half of storage and change to red and to yellow were realized at once. When storing eucalyptus essential oil by adding it to tomato drink, microorganisms were increased in early storage and red color of drink got redder. In the middle of storage, it was discolored since microorganisms took nutrition in drink and was rotted by mass propagation of microorganisms again. And changes to red and to brown were realized. When storing peppermint essential oil by adding it to non-thermal process fresh juice, in the total process groups, L value was increased in early storage, reduced in the middle of storage and somewhat increased in the latter half of storage. In change amount of increase and reduction, 2㎕/㎖, 10℃ process was the largest, and it was disclosed in order of 6㎕/㎖, 10℃ process, 6㎕/㎖, 25℃ process and 2㎕/㎖, 25℃ process. Therefore, the study could see that it had a correlation with propagation of microorganisms. a, b values were reduced in early storage, increased and reduced again in the middle of storage in all process groups, which was the same as changes of menthol component.
C. Microorganism Linalool and linalyl acetate of lavender essential oil controlled propagation of microorganisms and 1.8-cineole of rosemary essential oil and eucalyptus essential oil controlled putrefaction and outbreak of microorganisms, but relatively activated α-pinene and borneol. Menthol and 1.8-cineole of peppermint essential oil prevented outbreak of microorganisms and putrefaction was discolored since microorganisms took nutrition in drink and was rotted by mass propagation of microorganisms again. And changes to red and to brown were realized. When storing peppermint essential oil by adding it to non-thermal process fresh juice, in the total process groups, L value was increased in early storage, reduced in the middle of storage and some what increased in the latter half of storage. In change amount of increase and reduction, 2㎕/㎖, 10℃ process was the largest, and it was disclosed in order of 6㎕/㎖, 10℃ process, 6㎕/㎖, 25℃ process and 2㎕/㎖, 25℃ process. Therefore, the study could see that it had a correlation with propagation of microorganisms. A, b values were reduced in early storage, increased and reduced again in the middle of storage in all process groups, which was the same as changes of menthol component.
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