Comparison of Fragrance and Chemical Composition of Essential Oils in Gom-chewi (Ligularia fischeri) and Handaeri Gom-chewi (Ligularia fischeri var. spicifoprmis)

연보람,; 조해미,; 윤미선,; 주진우,; 정지욱,; 박유화,; 김성문,

doi:10.3746/jkfn.2012.41.12.1758

Cited by 8 publications

(2 citation statements)

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“…Caryophyllene had been used in spices (Yeon et al, 2012), and it also was detected in Artemisia, Caryopteris, Cinnamonum, Citurs, Eucalyptus, Juniperus, Lavandula, Melissa, Menthe, Pinus, Salvia, Thymus, Table 3. and Erigeron . Germacrene-D was detected in all 15 taxa investigated.…”

Section: Hydrocarbonsmentioning

confidence: 99%

Volatile Flavor Compounds in the Leaves of Fifteen Taxa of Korean Native Chrysanthemum Species

Kim¹,

Ha²,

Kim³

et al. 2014

HST

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This study was conducted to compare the volatile flavor compounds found in the leaves of 15 taxa of Korean native Chrysanthemum species. The volatile flavor compounds from the taxa were collected using a simultaneous steam distillation and extraction technique and were analyzed using gas chromatography/mass selective detector (GC/MSD). A total of 45 volatile flavor compounds were identified with six functional groups: 14 alcohols, 4 ketones, 19 hydrocarbons, 5 esters, 2 acids, and 1 aldehyde. The main functional group in 15 taxa of Chrysanthemum species was alcohols, accounting for 28.7% of volatile flavor compounds, followed by ketones (21.2%) and hydrocarbons (13.2%). Camphor, which is known for its antimicrobial properties, was the most abundant volatile compound (30%) in C. zawadskii ssp. latilobum and var. leiophyllum. In particular, C. indicum subspecies and C. boreale contained -thujone, which has outstanding anti-bacterial, anti-cancer, anti-inflammatory, anti-ulcer, and anti-diabetic efficacies. C. indicum var. albescens could be used in perfumes, since it showed 21 times more camphene than C. indicum. In addition, C. indicum var. acuta contained a fairly high content of 1,8-cineole, which has an inhibitory effect on mutagenesis. C. lineare contained only pentadecanoic acid compounds, whereas other taxa hexadecanoic acids. Overall, the Korean native Chrysanthemum species had considerable variation in volatile flavor compounds in their leaves. This study provides a good indication of specific potential use for various applications.

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Section: Hydrocarbonsmentioning

confidence: 99%

Volatile Flavor Compounds in the Leaves of Fifteen Taxa of Korean Native Chrysanthemum Species

Kim¹,

Ha²,

Kim³

et al. 2014

HST

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“…Lee(2016a)는 복숭아 분말의 첨가가 젤리의 관능적인 특성을 향상시킬 수 있음을 확인하 였으며, Lee(2016b)는 동결건조 복숭아 가루가 양갱의 이화 학적 특성과 관능적 특성을 향상시킬 수 있음을 보고하였 다. 곰취(Ligularia fische)는 넓은 잎의 형태를 한 취나물의 일종으로 주로 산의 습지에서 자라는 국화과(Compositae)의 다년초로 (Yeon et al, 2012), 국내에서는 주로 나물로 섭취 되고 있다. 곰취는 비타민 A와 비타민 B 1 , B 2 , C 등이 함유 되어 있고 β-carotene의 함량이 타 채소류 대비 높은 것이 특 징이며, 추출물로 이용할 시 높은 항염증 및 항고혈압 효과 를 가진 것으로 밝혀졌다 (Lim et al, 2018).…”

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Effect of Feral Peach Sugar Extracts and Gomchwi Extracts on Physicochemical Properties and Shelf-Life of Woorimatdag Chicken Marinated with Red Pepper Sauce

Jung¹,

Shin²,

Kim³

et al. 2023

Korean J. Poult. Sci.

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This study was designed to evaluate the effects of feral peach (Prunus persica Batsch var. davidiana Max.) sugar extracts (peach extracts) and Gomchwi (Ligularia fischeri) extracts on physicochemical properties of Woorimatdag 1 breast marinated with red pepper sauce during cold storage for 18 days. Experimental groups were divided into five groups; CON: marinated breast with basic red pepper sauce, GP15 and GP30: added with 15% and 30% of peach extracts into CON, respectively, GG5 and GG10: added with 5% and 10% of Gomchwi extracts into CON, respectively. Moisture and fat contents of GP30 were lower than those of CON, GG5, and GG10 (P<0.05). Cholesterol content of GP15 was similar to that of CON, while it was lower than the other treatments. GP15 and GP30 showed significantly lower pH than the others. Especially, GP30 showed significantly lower total aerobic bacteria count than other treatment on day 10. During storage, peach and Gomchwi extracts were not significantly effect on meat shear force. Overall acceptability of GP15 was higher than that of GG10 at day 10 and 15 (P<0.05). These results indicated that the treatment of peach extracts has a tendency to improve the storage stability maintaining the sensory preference of marinated Woorimatdag 1 breast compared to Gomchwi extracts. Further study would be needed to identify the specific flavor-enhancing factors of GP treatments.

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Ligularia amplexicaulis (wall.) DC. Essential oil composition and antibacterial activity

Joshi

Nailwal

Mohan

et al. 2018

Journal of Essential Oil Research

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Comparison of Fragrance and Chemical Composition of Essential Oils in Gom-chewi (Ligularia fischeri) and Handaeri Gom-chewi (Ligularia fischeri var. spicifoprmis)

Cited by 8 publications

References 0 publications

Volatile Flavor Compounds in the Leaves of Fifteen Taxa of Korean Native Chrysanthemum Species

Volatile Flavor Compounds in the Leaves of Fifteen Taxa of Korean Native Chrysanthemum Species

Effect of Feral Peach Sugar Extracts and Gomchwi Extracts on Physicochemical Properties and Shelf-Life of Woorimatdag Chicken Marinated with Red Pepper Sauce

Ligularia amplexicaulis (wall.) DC. Essential oil composition and antibacterial activity

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