{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T18:10:40Z","timestamp":1793124640297,"version":"4.5.0"},"reference-count":46,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2021,7,13]],"date-time":"2021-07-13T00:00:00Z","timestamp":1626134400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003668","name":"Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries","doi-asserted-by":"publisher","award":["316050031SB010"],"award-info":[{"award-number":["316050031SB010"]}],"id":[{"id":"10.13039\/501100003668","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Seoul Women's University","award":["2020-0452"],"award-info":[{"award-number":["2020-0452"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Schisandra chinensis (Turcz.) Baill., which is known as omija in South Korea, is mainly cultivated in East Asia. The present study aimed to investigate the chemical composition of essential oil from the omija (OMEO) fruit obtained by supercritical fluid extraction using CO2 and to confirm the antioxidant and anti-inflammatory activity of OMEO using HaCaT human keratinocyte and RAW 264.7 murine macrophages. As a result of the chemical composition analysis of OMEO using gas chromatography-mass spectrometry, a total of 41 compounds were identified. The detailed analysis results are sesquiterpenoids (16), monoterpenoids (14), ketones (4), alcohols (3), aldehydes (2), acids (1), and aromatic hydrocarbons (1). OMEO significantly reduced the increased ROS levels in HaCaT keratinocytes induced by UV-B irradiation (p &lt; 0.05). It was confirmed that 5 compounds (\u03b1-pinene, camphene, \u03b2-myrcene, 2-nonanone, and nerolidol) present in OMEO exhibited inhibitory activity on ROS production. Furthermore, OMEO showed excellent anti-inflammatory activity in RAW 264.7 macrophages induced by lipopolysaccharide. OMEO effectively inhibited NO production (p &lt; 0.05) by suppressing the expression of the iNOS protein. Finally, OMEO was investigated for exhibition of anti-inflammatory activity by inhibiting the activation of NF-\u03baB pathway. Taken together, OMEO could be used as a functional food ingredient with excellent antioxidant and anti-inflammatory activity.<\/jats:p>","DOI":"10.3390\/foods10071619","type":"journal-article","created":{"date-parts":[[2021,7,13]],"date-time":"2021-07-13T22:25:31Z","timestamp":1626215131000},"page":"1619","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Chemical Composition, Antioxidant, and Anti-Inflammatory Activity of Essential Oil from Omija (Schisandra chinensis (Turcz.) Baill.) Produced by Supercritical Fluid Extraction Using CO2"],"prefix":"10.3390","volume":"10","author":[{"given":"Jae-Hoon","family":"Lee","sequence":"first","affiliation":[{"name":"Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yun-Yeol","family":"Lee","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5604-821X","authenticated-orcid":false,"given":"Jangho","family":"Lee","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Young-Jin","family":"Jang","sequence":"additional","affiliation":[{"name":"Major of Food Science & Technology, Seoul Women\u2019s University, Seoul 01797, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4797-9880","authenticated-orcid":false,"given":"Hae-Won","family":"Jang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, Sungshin Women\u2019s University, Seoul 01133, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,7,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"10495","DOI":"10.1021\/acs.jafc.7b04815","article-title":"Structural characterization of a tetrapeptide from sesame flavor-type Baijiu and its preventive effects against AAPH-induced oxidative stress in HepG2 cells","volume":"65","author":"Wu","year":"2017","journal-title":"J. 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