• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.506-512
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• 1998

In order to replance systhetic colors by natural colors as food additive, properties of Gardenia yellow color and Gardenia blue color were compared with Food yellow No. 4 and Food blue No. 1. Color differeance between Food yellow No. 4 and Gardenia yellow color was 7.55. Thermal stability of Food yellow No. 4 was above 99%. On the other hand, in case of Gardenia yellow color, showed adove 90% of residual color units in 8$0^{\circ}C$$\times$30min and 10$0^{\circ}C$$\times$30min at pH 7.0 but 75% in 121$^{\circ}C$$\times$15min. Difference of light stability between Food yellow No. 4 and gardenia yellow color was about 18%. Addition of ascorbic acid was increased about 6% in light stability. Color difference between Food blue No. 2 and Gardenia blue color was 107. Thermal stability of Food blue No. 2 was above 99%. But Gardenia blue color showed 92% of residual color units in 8$0^{\circ}C$$\times$30min and 10$0^{\circ}C$$\times$30min at pH 7.0 but 90% in 121$^{\circ}C$$\times$15min. Difference of light stability between Food blue No. 4 and Gardenia blue color was about 8%. Addition of -tocopherol was increased about 4% in light stability of Gardenia blue color.

• Molecular & Cellular Toxicology
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• v.5 no.3
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• pp.257-264
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• 2009

Gardenia yellow, extracted from gardenia fruit, has been widely used as a coloring agent for foods, and thus, safety of its usage is of prime importance. In the current study, short-term genotoxicity assays were conducted to evaluate the potential genotoxic effects of gardenia yellow. The gardenia yellow used was found to contain 0.057 mg/g of genipin, a known biologically active compound of the gardenia fruit extract. Ames test did not reveal any positive results. No clastogenicity was detected by a chromosomal aberration test, even on evaluation at the highest feasible concentration of gardenia yellow. Gardenia yellow was also shown to be non-genotoxic using an in vitro comet assay and a micronucleus test with L5178Y cells, although a marginal increase in DNA damage and micronuclei frequency was reported in the respective assays. Additionally, in vivo micronucleus test results clearly demonstrated that oral administration of gardenia yellow did not induce micronuclei formation in the bone marrow cells of male ICR mice. Taken together, our results indicate that gardenia yellow is not mutagenic to bacterial cells, and that it does not cause chromosomal damage in mammalian cells, either in vitro or in vivo.

• Journal of the Korea Fashion and Costume Design Association
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• v.19 no.1
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• pp.135-145
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• 2017

In order to analysis on color difference of yellow natural dyes, I have dyed cellulose and protein fabrics. The results of experiment have been analysed by wavelength of maximum absorption, amounts of dye uptake, color difference, Hunter's value and Munsell's value. The results from these analyses are as follows : Bud of pagoda tree, Amur cork, and Curcuma showed greenish yellow color, Gardenia Jasminoides showed reddish yellow color. Barberry root showed reddish yellow color with post-mordanting method on cellulose fabric. Moreover, Dupioni silk was dyed in reddish yellow color by Barberry root and Rhubarb. In addition to Chroma index, Gardenia Jasminoides and Curcuma showed clear color overall. However, dyeing rayon and silk by Barberry root, and dyeing silk by Rhubarb showed clear color. Comparing all the results to actual dyed materials, Bud of pagoda tree had small dye uptake, and both ${\Delta}a$ and ${\Delta}b$ value were short which can't recognized the yellow color easily. Dye uptake of Amur cork and Gardenia Jasminoides was small just like Bud of pagoda tree. However, ${\Delta}b$ value order was Gardenia Jasminoides>Amur cork>Bud of pagoda tree. Therefore, Gardenia Jasminoides recognized reddish yellow because of big value of red color and yellow color. In case of Barberry root and Rhubarb which have larger dye uptake, Baberry root recognized yellow color on rayon only, and couldn't recognized yellow color on bleached cotton fabric, ramie, silk, and dupioni silk. Rhubarb recognized yellow color on rayon with pre-mordanting method only, but recognized silk and dupioni silk as brown like color. Moreover, we could not analyze color by dye uptake, Lab, and H(v/c) for Barberry root and Rhubarb. As a result, I think we need to attach color table for the research paper which handled the color of dyeing materials.

• Journal of the Korean Wood Science and Technology
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• v.48 no.2
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• pp.154-165
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• 2020

To assign the functionality of the regenerated fiber from waste MDF(wMDF) made of pitch pine, we examined the dyeing characteristics of natural dyes, sappan wood as a polychromatic natural red series, monochromatic gardenia as a yellow series, and indigo blue series. For nonemordanting dye, the colors of regenerated fiber dyed by sappan wood and gardenia were reddish yellow (YR) and yellow (Y) series, respectively, and dyeing conditions were appropriate a 30 ~ 50 g/L of dyeing materials at 60 ℃ for 60minutes of dyeing time. We obtained regenerated woody dyed fibers (Re-WDF), YR to the red (R) series by premordanting with Al and Cu mordant for sappan wood and the purplish red (RP) series by Fe premordanting. In the case of gardenia, only Y series colors were developed in nonemordanting dye or all three mordants. Indigo dye produced Re-WDF with greenish yellow (GY) tone at 1%, green (G) tone at 3%, and blue (B) tone at 5% concentration or more. Re-WDF with indigo showed the best light fastness followed by sappan wood and gardenia. In particular, the light fastness of Re-WDF with gardenia was very poor. The light fastness was somewhat improved by premordanting(Fe>Cu>Al) both sappan wood and gardenia dyes.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.319-323
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• 1998

Conversion of Gardenia jasminoides yellow pigment into blue-green pigment by 8 bacterial species was examed. Bioconversion pattern can be categorized into three types according to absorption spectra characteristics. The same pattern of the value of ${\Delta}E$ estimated by color differencemeter was also observed. Conversion rate by S. epidermidis was faster than other bacterial species. It took 16 hour for S. epidermidis to convert pigment at $37^{\circ}C$. Gardenia jasminoides yellow pigment and conversion pigment were completely separated by Amberlite XAD column chromatography with $H_2O-MeOH$ solvent system. Storage stability of the conversion pigment was better than Gardenia jasminoides yellow pigment.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.106-109
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• 1999

Storage stability of the blue-green pigment, which was converted from Gardenia jasminoides yellow pigment by Staphylococcus epidermides and Gardenia jasminoides yellow pigment, were investigated at various conditions of light, temperature, inorganic ion and pH, The factors that cause the discoloration were light and temperature $(above\;40^{\circ}C)$. The effects of light and temperature on storage stability of blue-green pigment were less than those of Gardenia jasminoides yellow pigment. Also, the effect of light was decreased by using green filter. There were no significant effects of pH and inorganic ion on both pigments.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.72-76
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• 1998

Gardenia yellow pigment produced by Gardenia jasminoides Ellis was tested for reverse mutagenic test in Salmonella typhimurium stains TA1535, TA1537, TA98 and TA100 at concentrations raging form 6.25 to 200$\mu\textrm{g}$/$m\ell$ per plate. No significant reverse mutagenic activity was observed in any of the S. typhimurium strains, in either presence or absence of S9 mix. There was no toxicity to the bacteria. These result indicate that yellow pigment doesn't have mutagenicity.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.68-71
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• 1998

In order make natural food color from gardenia(Gardenia jasminoides), we investigated optimal conditions of color extraction, in case of water extraction, optimal conditions for color extraction were 7$0^{\circ}C$, 48hrs, pH 7.0 and substrate 10%, respectively. And extracted crude color was purified by activated white clay, were isolated glycoside peak (238nm) and yellow color peak(40nm) from extracted crude color. The pruified color was increased by 27-fold and the yield was 96%.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.241-245
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• 1997

In order to make natural food color from Gardenia, we investigated optimal conditions of color extraction, and thermal stability and light stability of color extracted compared with Yellow-4. In case of ethanol extraction, optimal conditions for color extraction were substrate 10%, 4$0^{\circ}C$, pH 7.0 and 42rs, respectively. In case of water extraction, optimal conditions for color extraction were substrate 10%, 7$0^{\circ}C$, pH 7.0 and 48hrs, respectively. Extraction yield in the optimal conditions was 75% in ethanol and 63% in water. The thermal stability and light stability of Yellow-4 were both upper 98%, but those of Gardenia yellow color were 62 and 90%, respectively.

• Journal of Microbiology and Biotechnology
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• v.1 no.2
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• pp.142-149
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• 1991

Gardenia callus was induced in MS medium containing $10{\;}{\mu}M$ of 2,4 diphenoxy acetic acid (2,4-D), $1{\;}{\mu}M$ kinetin, and 3% sucrose in the dark. $B_5$ medium was identified to be the most adequate medium for cell growth. Indole-3-acetic acid (IAA) was better growth regulator than 2,4-D not only for cell growth but slso for carotenoid production. Ligt also played a critical role on synthesis of carotenoid. Gardenia cells grown in $B_5$ medium could utilize a polysaccharide, soluble starch, as a carbon source. The cell growth was stimulated in $B_5$ medium fortified with 0.2% yeast extract. The optimum pH for cell growth was 5.7. High density cultures can be maintained by increasing inoculum size and medium concentration accordingly. Specific growth rate and mass doubling time were 0.095 $day^{-1}$ and 7.3 days, respectively. The cell immobilized in alginate tends to formulate more enlarged vacuoles containing yellow pigment compared with those of suspended cell. Carotenoid content of immobilized cell was about $264.4{\;}{\mu}g/g$ fresh weight (F.W.) corresponding twice of the content of suspended cell ($112.08{\;}{\mu}g/g$ F.W.). The color of gardenia cell was shifted from yellow to red when carbohydrase-secreting fungus, Trichoderma reesei, was co-cultivated with gardenia cells.