The purpose of this study was to investigate the volatile flavor compounds of Ligularia stenocephala and Ligularia fischeri, edible wild plants. The volatile flavor compounds were isolated by the simultaneous distillation extraction method and analyzed by GC-MSD (gas chromatography-mass selective detector). Forty-eight volatile flavor compounds were identified in the extracts from L. stenocephala and the major compounds were sabinene, cis-ocimene, trans-caryophyllene, and β-elemene. Fifty-one volatile flavor compounds were identified in the extracts from L. fischeri and the major compounds were α-pinene, germacrene-D, transcaryophyllene, endo-1-bourbonanol and 1-limonene. The common volatile flavor compounds between two plants were transcaryophyllene, sabinene, β-elemene and β-cubebene etc. However, α-phellendrene and myrcene were identified in L. stenocephala, but were not identified in L. fischeri. However α-pinene, germacrene-D and limonene were identified in L. fischeri but were not identified in L. stenocephala.

This study investigated the volatile flavor composition of essential oils from Ligularia fischeri and Ligularia fischeri var. spiciformis. The essential oils obtained from the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). 99.63% volatile flavor compounds were identified in the essential oil from the L. fischeri. The major compounds were (E)-3-hexenol (30.73%), longiverbenone (13.23%), viridiflorol (12.39%), γ-muurolene (7.32%), limonene (6.12%), and caryophyllene (β-4.24%). 99.76% volatile flavor compounds were identified in the essential oil from the L. fischeri var. spiciformis. The major compounds were ledol (42.81%), (E)-15-heptadecenoic acid (33.91%), β-bisabolol (3.23%), viridiflorol (3.08%), and cis-α-farnesene (2.60%). Although the two plants are very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of L. fischeri., it has high contents of monoterpene and sesquiterpene. (E)-3-hexenol, longiverbenone, α-phellandrene, and α-myrcene were regarded as the characteristic odorants of L. fischeri, but they were not identified in L. fischeri var. spiciformis. Ledo, (E)-15-heptadecenoic acid, and β-bisabolol were regarded as the characteristic odorants of L. fischeri var. spiciformis, but they were not identified in L. fischeri. The ratio of limonene, γ-muurolene and viridiflorol can be used as an indicator to distinguish between these two plants.

본 연구는 식용으로 사용하는 곰취의 국내 산지별(태백, 정선, 양구, 평창, 인제) 항산화 효과를 평가하고, 곰취의 유효성분 분리를 통해 항산화 효능평가를 수행함으로써 산 지별 곰취의 항산화 효능에 대한 탐색 및 소재 개발 가능 성을 검토하고자 하였다. 그 결과, 인제산 곰취 50% EtOH 추출물의 농도에 따라 DPPH 라디칼 소거능과 ABTS 라디칼 소거능이 각각 71.77%, 98.95%로 높은 항 산화 활성이 관찰되었다. 또한, ORAC activity assay kit를 이용한 항산화 활성 측정 결과에서도 인제산 곰취 50% EtOH 추출물의 농도에 따라 높은 항산화 활성이 관찰되었 고, 100 μg/mL의 농도에서 290.19±5.79 μM TE/g으로 높 은 항산화 활성을 나타내었다. 산지별 가운데 가장 높은 항산화 활성을 보인 인제산 곰취 50% EtOH 추출물로부 터 유효물질 5개(chlorogenic acid (1), neochlorogenic acid (2), isochlorogenic acid A (3), isochlorogenic acid B (4), isochlorogenic acid C (5))를 분리하여 곰취 compound의 항산화 활성을 분석한 결과, 인제산 곰취 50% EtOH 추출 물과 유사하게 compound 4, 5 (isochlorogenic acid B, isochlorogenic acid C)의 농도에 따라 높은 DPPH 라디칼 소거능(89.76%, 92.72%)과 ABTS 라디칼 소거능(99.09%,98.95%)이 관찰되었고, ORAC assay에서도 compound 4, 5에서 각각 362.56±5.91 μM TE/g, 362.35±1.92 μM TE/g 으로 높은 항산화 활성을 나타내었다. 이러한 결과들을 통해 산지별 곰취 50% EtOH 추출물 가운데 인제산 추출물이 높 은 항산화 활성을 보유하는 것을 확인할 수 있었으며, 이러 한 인제산 곰취 추출물에는 높은 항산화 활성 성분(compound 4: isochlorogenic acid B, compound 5: isochlorogenic acid C)이 함유되어 있음을 확인할 수 있었다. 본 결과는 식용으로 사용되고 있는 곰취의 항산화 활성을 보유한 기 능성 소재로서의 활용을 위한 기초자료로 이용될 수 있을 것으로 판단된다.

The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.

본 연구는 기능성 산채로서 수요가 확대되고 있는 곰취를 포장에서 본격적으로 생산하는데 필요한 이식용 유묘를 생산하는 과정에서 차광처리가 반음지식물인 곰취 유묘의 초기 생장에 어떠한 영향을 미치는지 알아보고자 실시하였다. 실험은 차광수준(전광 및 35, 50, 75, 95% 차광)을 달리하여 실시하였으며, 차광별 생장과 형태적 특성을 각각 조사하였다. 실험 결과, 곰취의 초장은 75%차광에서 17.3cm, 뿌리직경은 전광에서 2.13mm로 가장 높은 생장을 보인 것으로 조사되었다. 부위별(잎, 줄기, 뿌리) 및 전체 생체중은 모두 50% 차광에서 각각 1.784g, 1.330g, 0.791g, 3.905g으로 가장 높은 것으로 조사되었다. 건물중의 경우, 지상부(잎, 줄기)와 전체 건물중은 35% 차광에서, 뿌리는 전광에서 가장 높게 나타 났다. S/R율, 부위별(잎, 줄기, 뿌리) 및 전체 함수율은 모두 95% 차광에서 가장 높은 것으로 나타났다. 엽면적은 50% 차광에서 39.3cm2로 가장 높게 조사되었으며, SLA와 LAR은 차광 처리구에서 차광률이 높아질수록 증가하였다. 엽두께는 차광률이 높아질수록 얇아지는 경향을 보였다. 뿌리 특성에서는 95% 차광을 제외하고 전반적으로 좋은 생장을 보였으나 상대적으로 35~75% 차광에서 세근발달이 더 좋은 것으로 나타났다. 본 실험결과를 종합적으로 살펴보면, 곰취의 유묘는 50% 차광처리하여 생육하는 것이 포장 이식용 유묘 생산에 보다 효과적일 것으로 판단된다.

This study investigated the quality of noodles containing different amounts of Ligularia fischeri powder (LFP). Noodles were prepared at ratios of 0, 1, 3, 5, and 7% LFP based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite LFP-wheat flours increased. As measured via amylography, viscosity at 95oC, viscosity at 95oC after 15 minutes, and maximum viscosity values of samples decreased, as the LFP content increased. As increasing amounts of LFP were added, the L, a, and b values decreased while color values, weight, and volume of cooked noodles increased, as did the turbidity of the soup. With regard to textural characteristics, LFP additive increased hardness, cohesiveness, and springiness, while decreasing adhesiveness. Sensory evaluation showed that high quality cooked noodles could be produced by inclusion of 3% LFP.

The quality characteristics of tofu added Ligularia fischeri powder (LFP) were investigated. The proximate composition of LFP used was as follows: moisture, 7.7%; crude protein, 12.0%; crude lipid, 5.9%; crude ash, 14.1%; and carbohydrate, 60.3%. The yield of tofu added LFP increased with the addition of LFP. However, there was a significant decrease in pH (from 6.03±0.11 in the control to 5.78±0.11 when 0.4% LFP was added) and a significant increase (from 2.60±0.01 in the control to 2.85±0.10 when 0.4% LFP was added) in total acidity. In addition, the L, a, and b values of tofu decreased with the increasing addition of LFP. In terms of textural properties, the hardness, cohesiveness, and brittleness increased, whereas springiness decreased, with the increasing addition of LFP. In the sensory evaluation, the overall preference for tofu added 0.3% LFP was the highest. According to the results, the addition of LFP positively affects the overall sensory evaluation of tofu, and 0.3% is the optimal level for addition.

본 연구는 임산물 중 수요가 확대되고 있는 곰취 종자의 발아 특성을 구명하고자 실시되었으며, 이를 통하여 효율적인 종자 전처리 및 증식기술을 개발하고자 하였다. 실험은 두 종류로 진행되었는데, 온도(10, 15, 20, 25oC) 및 차광수준(전광, 35, 50, 75, 95%)에 따른 발아력을 조사하였다. 각 실험에 앞서 종자는 전처리를 받았는데, 온도실험에서는 0, 15, 30, 45 및 60일의 저온습윤 처리를, 차광수준 실험에서는 2일 동안 상온건조, 저온건조 및 수침처리를 실시하였다. 곰취 종자는 전처리에 관계 없이 상대적으로 낮은 온도인 10oC일 때 가장 발아가 잘 되었고, 온도가 높아질수록 발아율은 낮아지는 경향을 보였다. 차광수준 실험에서는 전체 처리 중 75% 차광 내 상온건조 처리에서 발아율이 68.1%로 가장 높았으며, 95% 차광 내 수침처리에서 48.6%로 발아율이 가장 낮은 것으로 조사되었다. 한편, 차광수준 실험에서 95%에서는 발아 후 웃자라는 현상을 보였으며, 전광에서는 고사 피해가 관찰되었다. 따라서 본 실험의 결과를 종합하면, 곰취 종자는 전처리로 15일 정도의 저온습윤 저장을 하여 10oC 정도의 낮은 온도(시기)에 파종을 하고, 50~75% 정도의 차광처리를 하였을 때 가장 좋은 발아율 및 초기생장을 보일 것으로 판단된다.

본 연구에서는 산마늘(Allium victorialis var. platyphyllum)과 곰취(Ligularia fischeri), 곤달비(Ligularia stenocephala)를 대상으로 시비처리에 따른 광합성 특성, 엽록소 형광반응, 엽록소 함량변화 등을 조사 분석하여 시비처리에 따른 공시식물의 영향을 분석한 결과 다음과 같은 결론을 얻을 수 있었다. 시비처리에 따른 광합성 능력 및 광화학 효율은 공시식물 모두 5g·l-1 시비에서 가장 우수하였으며, 10g·l-1 시비에서는 과량 시비로 인한 생육저하 현상으로 오히려 감소하는 경향을 나타냈다. 또한 산마늘은 피음 처리구에서, 곰취와 곤달비는 무 처리구에서 더 우수한 광합성 특성 및 광화학 효율을 보였는데 이는 각 식물이 적정 광 환경에서 시비에 대한 영향을 더 많이 받는 것으로, 식물별 적정 광도 조건에서 최대의 시비 효과를 얻을 수 있을 것으로 판단된다. 공시식물의 총 엽록소 함량은 5g·l-1 시비에서 11.70~24.36mg·g-1의 범위 내로 가장 많았으며, 무처리구보다 피음 처리구에서 더 많은 함량을 보였다. 이와 같은 현상이 일어나는 이유는 광이 부족한 환경에 적응하면서 정상적인 광합성을 지속하기 위해 광에너지를 가능한 한 많이 확보하는 방법으로 엽록소함량을 높게 유지할 필요가 있기 때문이다. 이상의 결과를 종합해 보면 공시식물 모두 지효성 비료인 Osmocote 이용 시 5g·l-1 시비가 본 시험지와 같은 환경조건에서 가장 유용한 시비처리로 생각된다. 그러나 시비뿐만 아니라 각 산채류의 적정 광도조건에 의해 생육이 달라지는 결과를 보였는데, 이는 산채류 재배 시 시비처리, 수확방법 등의 재배기술과 함께 각 식물별 적정 생육환경을 구명하는 연구가 보다 많이 이루어져야 할 것으로 판단된다.

곰취(Ligularia fischeri)의 이용성을 높이데 필요한 기초자료를 확보하고자 메탄올을 용매로 하여 추출 온도 및 시간에 따른 생리활성 효과를 조사하였다. 곰취 메탄올추출물 1,000mg·L-1에 함유된 총 페놀함량, 총플라보노이드 함량은 각각 75.8-297.7mg·L-1 and 45.6-173.6mg·L-1이었다. 추출온도와 시간은 총 페놀함량, 총 플라보노이드 함량, 전자공여 능 의 경우 95℃에서 6시간 동안 추출했을 때 가장 좋았다. 그러나 아질산염 소거능은 75℃에서 12시간 추출한 것에서 97.4%로 가장 높게 나타났다. 곰취 메탄을 추출물 200mg·L-1 및 400mg·L-1 농도는 각각 폐암과 위암세포 증식을 90% 이상 억제시켰다. 따라서 곰취는 높은 생리활성 기능을 나타내는 채소로 나타났으며, 곰취를 가공품으로 이용하기 위해 메탄올로 추출할 때는 95℃에서 6시간 정도 하는 것이 좋을 것으로 생각되었다.

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and α-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of α-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no α-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the α-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0~3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

This study was conducted to determine the number of days required to break a plant’s dormancy and promote subsequent crop growth in new varieties of Gomchwi through the 4℃ treatment. Three new varieties of Gomchwi namely, ‘Sammany’, ‘Gommany’, and ‘Damogy’ were observed in this study. The rate of leaf emergence of ‘Sammany’ after 15-day of 4℃ treatment was 100%, while ‘Gommany’, and ‘Damogy’ took 20-days and 10-days, respectively to reach to 97.9% rate of leaf emergence. After 10-days of 4℃ treatment, ‘Damogy’ grew faster than the other varieties. and Harvest time for ‘Damogy’ was on January 18th, after 5-days of 4℃ treatment and yield was observed to be the highest at 15-days of 4℃ treatment. ‘Sammany’ was next with a minimum of 10-days of 4℃ treatment, although 15-days is more preferred for better harvest. ‘Gommany’ on the other hand, did not grow enough for harvest by January 18th, and its harvest time was delayed to January 31st. It needed a minimum of 15-days and preferentially 20-days of 4℃ treatment to grow normally and be ready for harvest. The plant height, leaf length and leaf petiole length appeared to grow better by extending duration of the 4℃ treatment. The number of leaves of ‘Sammany’ and ‘Gommany’ varieties was three leaves for the 5-days treatment which may be due to the incomplete breaking of dormancy. Regarding the yield per plant, ‘Sammany’ yielded 112.3 grams (g) in 15-days treatment, and ‘Gommany’ yielded 106.5 g in 25-days treatment. In the case of ‘Damogy’, it yielded 123.5 g and 183 g in the 10-days and 25-days treatment respectively. It is concluded that ‘Damogy’, ‘Sammany’ and ‘Gommany requires 10, 15, and 20 days of 4℃ treatment to break the plant’s dormancy and promote better plant growth.

The objective of this study was to identify the anti-oxidation, astringent, and inhibition effects of wild Ligularia fischeri on hyaluronidase and angiotensin conerting enzyme (ACE). In order to identify the total phenolic compound (TPC), various solvents were used for extraction showing hot water extract with the highest value of 14.42 GAE mg/g. In addition, ABTS radical scavenging activity measurements revealed an anti-oxdiation effect of 98.64-99.84% a hot water extract concentration of 50-200 μg/mL and a radical scavenging activity of 95.14-98.96% at a 60% ethanol extract content. If expressed in antioxidant protection factors (PF), the hot water extract showed 0.59-1.02 PF and the 60% ethanol sample displayed 0.30-0.74 PF. To identify the bio-activity effect, the hyaluronidase inhibition effect was determined as 4.66-35.00% in a 50-200 μg/mL hot water extract. Considering ACE inhibition effect, the hot water extract and 60% ethanol sample showed 0-64.24% and 46.12-69.64% inhibition effect, respectively. Lastly, when taking into account the astringent effect, the hot water extract with 50-200 μg/mL TPC concentration showed 15.68-26.92% and the 60% ethanol sample with an equal concentration exhibited 49.48-86.84%, which indicates the possibility to apply this product as a cosmetic source for pore contraction. Therefore, wild Ligularia fischeri extract can be used for anti-inflammation, high-blood pressure prevention, and as a source for health functional food with anti-oxidative properties.

The purpose of this study was to determine antioxidant and physiological activities of water and 70% ethanol extracts from Ligularia fischeri by extraction methods. The yield of water and ethanol extracts from Ligularia fischeri was 15.23% and 17.45%, respectively. The polyphenol and flavonoid contents of ethanol extracts of Ligularia fischeri (LEE) were 17.17±4.38 mg/g, 35.06±6.69 mg/g, respectively. The electron donating ability and SOD like activity, and ABTS radical ability of all Ligularia fischeri extracts were increased in a dose dependent manner, and those was the highest in LEE. Nitrite scavenging ability was higher in pH 1.2 than that in pH 3.0, and ethanol extract showed higher ability in pH 1.2 and 3.0. The xanthine oxidase and inhibition effect of all Ligularia fischeri extracts on tyrosinase were dose-dependently increased, and those was the highest in ethanol extracts of Ligularia fischeri. Reducing power was 1.2 at extract concentration 1,000 μg/mL in water and ethanol extracts of Ligularia fischeri and the highest in water extract of Ligularia fischeri at concentration of 62.5-500 μg/mL. These results may contribute to development of processed food and health functional food with Ligularia fischeri.

This study was carried out to investigate the anti-oxidative and anti-inflammatory effects of hot water extracts of Ligularia fischeri cultivated in Youngyanggun. We obtained hot water extract (HWE) and cold water extract (CWE) from L. fischeri. The anti-oxidative activities of L. fischeri extracts were measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The anti-inflammatory effects of L. fischeri were evaluated in human mast cell line-1 (HMC-1) cells stimulated with phorbol-12-myristate-13-acetate plus A23187 (PMACI). The solid yields of HWE was 150% higher than CWE solid yield. Total polyphenol contents of HWE were 198.07±0.24 mg/g. The value of anti-oxidative activities of HWE were shown IC50 28.2±0.04 ug/mL. We showed that HWE significantly reduced the PMACI-induced the production of IL-6 (0.01-1 mg/mL), IL-8 (0.1-1 mg/mL), and TNF-α (0.01-1 mg/mL). These results indicate that the HWE of L. fischeri can be used as a functional material due to its antioxidant and anti-inflammatory activities.

Background : The cultivation of wild greens in a forest farming system is an attractive alternative to wild harvesting, due to its much lower production cost compared with conventional cultivation, and its provision of a second income to the landowner. Yet little is known about the conditions that would maximize the growth and antioxidant activities of wild greens in a forest farming system. Thus, this study was conducted to evaluate the optimal conditions that would maximize antioxidant activities of Ligularia fischeri (Ledeb.) Turcz., being cultivated in three different cultivation systems in Korea. Methods and Results : After the fibrous roots of L. fischeri were planted in three different cultivation systems, this study was conducted to assess the effect on health-related properties such as total phenolic contents, flavonoids, DPPH (1,1-diphenyl-2-picrylhydrasyl) free radical scavenging activities and reducing power. From these harvests in different sites, extracts were prepared using methanol. Total phenolic content in forest farming system (1.061 ㎎·GAE/㎖) was higher than that in other products harvested in conventional and greenhouse system (0.666㎎·GAE/㎖). Also, flavonoid content was higher in forest farming system (0.124 ㎎·QE/ ㎖), compared to conventional and greenhouse system (0.084 ㎎·QE/㎖). Conclusions : Antioxidant activity and cultivation system seem to correlate with total polyphenol and flavonoid contents.

곰취가 갖는 우수한 생리기능을 활용하고자 곰취 분말을 0, 1, 3, 5 및 7% 첨가한 만두피를 제조하여 그 품질특성을 평가함으로써, 다양한 기능성 만두피 개발 및 곰취의 이용 분야 확대를 위한 기초자료를 제공하고자 하였다. 호화개시온도는 곰취 분말의 첨가량이 증가될수록 점진적으로 증가하는 경향을 보였다. 최고점도, 95℃에서 점도 및 95℃에서 15분간 유지한 후의 점도는 곰취 분말의 첨가량이 증가함에 따라 낮아지는 것으로 나타났다. 만두피의 색도는 곰취 분말 첨가량이 증가함에 따라 명도(L값)와 적색도(a값)는 유의하게 감소하였으며, 황색도(b값)는 각 시료간에 유의하게 증가되었다. 조리특성에서 곰취 분말을 첨가한 만두피는 대조군에 비해 중량, 부피, 수분흡수율 등이 모두 높게 나타났다. 만두피의 조직감은 곰취 분말 첨가량이 증가될수록 경도, 응집성, 씹힘성 및 부착성은 높아졌으며, 탄력성은 증가하였다. 만두피의 관능검사 결과, 표면의 매끄러운 정도는 대조군이 가장 높은 점수를 나타냈으며, 고소한 맛은 곰취 분말 첨가량이 많아질수록 증가되었다. 전체적인 기호도는 곰취 분말 3% 첨가군이 가장 높은 것으로 평가되었다. 이상의 결과를 종합하여 보면 곰취 분말 첨가는 전체적인 관능평가에 긍정적인 영향을 미치며, 특히 곰취 분말 3% 첨가가 만두피의 기호도를 높일 수 있는 가장 적절한 수준으로 생각된다.