Browse > Article
http://dx.doi.org/10.12791/KSBEC.2015.24.1.021

Comparison of Internal Quality and Volatile Aromatic Compounds in Several Ligularia spp.  

Baek, Jun Pill (Agricultural and Life Science Research Institute, Kangwon Nat'l. Univ.)
Mele, Mahmuda Akter (Dept. of Horticulture, Kangwon Nat'l. Univ.)
Choi, In-Lee (Dept. of Horticulture, Kangwon Nat'l. Univ.)
Yoon, Hyuk Sung (Dept. of Horticulture, Kangwon Nat'l. Univ.)
Kim, Young Seol (Dept. of Forest Resources, Kangwon Nat'l. Univ.)
Park, Wan Geun (Dept. of Forest Resources, Kangwon Nat'l. Univ.)
Kwon, Myoung Cheol (Dept. of Agrocultural Life Sciences, Kangwon Nat'l. Univ.)
Kang, Ho-Min (Agricultural and Life Science Research Institute, Kangwon Nat'l. Univ.)
Publication Information
Journal of Bio-Environment Control / v.24, no.1, 2015 , pp. 21-26 More about this Journal
Abstract
This study was conducted to compare the aromatic compounds and the internal quality such as total phenolic contents, DPPH activity, and vitamin C contents in two new forma (red type and dalgom) and gom-chwi (Ligularia fischeri). Total phenolic contents were indicated 137.29mg/100g fresh wt. in gom-chwi, 158.40mg/100g fresh wt. in red type, and 180.82mg/100g fresh wt. in dalgom, red type and dalgom had higher contents than gom-chwi. DPPH activities were appeared similar result in gom-chwi (74.45%) and red type (75.59%), and dalgom (86.26%) had better than others. In vitamin C contents, gom-chwi and red variety had shown very closed results but dalgom had best result (1.81mg/100g fresh wt.). Essential oil contents of red type (0.164% of fresh wt.) and dalgom (0.290% of fresh wt.) had higher contents than gom-chwi (0.060%). Analysis of major components of essential oil by GC/MSD, identified 43 compounds in gom-chwi, 44 compounds in red type, and 31 compounds in dalgom. N-containing compound only detected in dalgom. Comparison of six aromatic compounds for fragrance (a-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, a-phellandrene, 3-carene, and limonene) was indicated red type had higher contents and dalgom had lower contents than gom-chwi. Dalgom had higher contents of total phenolic, DPPH activity, vitamin C, and essential oil than red type and gom-chwi. This result had shown the dalgom had better characters for new cultivar.
Keywords
Dalgom; Essential oil; Fragrance; Vitamin C; GC/MSD;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 An, S.Y. 2009. Medicare for functional foods/medicines. Wild edible plants as natural resources for the development of medicare industry at Yanggu-gun. Seminar of Yanggu-gun, Yanggu, Korea. pp. 79-132 (in Korean).
2 Baek, J.P., G.H. Lee, and H.M. Kang. 2014a. Quality characteristics of melon and watermelon producted in Yanggu, Gangwon province. J. of Agricultural, Life and Environmental Sciences. 26:38-41 (in Korean).
3 Baek, J.P., G.H. Lee, and H.M. Kang. 2014b. Quality characteristics of Ligularia stenocephala and Asparagus officinalis producted in Yanggu, Gangwon province. J. of Agricultural, Life and Environmental Sciences. 26:42-49 (in Korean).
4 Corey, E.J., M. Ohno, R.B. Mitra, and P.A. VAtakencherry. 1964. Total synthesis of d,l-caryophyllene and di-isocaryopyhllene. J. Am. Chem. Soc. 86:485-492.   DOI
5 Han, S.S., J.Y. Sa., and K.C. Lee. 2010. A Comparison the volatile aroma compounds between Ligularia fischeri and Ligularia fischeri var. spiciformis leaves. J of Forest Sci. 26:209-217 (in Korean).
6 Im, S.S. 2009. Development of natural herbal medicine for medicare industry. Wild edible plants as natural resources for the development of medicare industry at Yanggu-gun. Seminar of Yanggu-gun, Yanggu, Korea. pp. 3-26 (in Korean).
7 Kang, H.M. and M.E. Saltveit. 2002. Antioxidant enzymes and DPPH-radical scavenging activity in chilled and heat shocked rice (Oryza sativa L.) seedlings radicales. J. Agri. Food. Chem. 50:513-518.   DOI
8 Kim. G.T. 2008. A comparison of photosynthetic characteristics of three Ligularia species under-tree cultivation. Korean J. Plant Res. 21:357-361 (in Korean).
9 Kim, H.S., J.Y. Jung, H.K. Kim, K.M. Ku, J.K. Suh, Y. Park, and Y.H. Kang. 2011. Influences of meteorological conditions of harvest time on water-soluble vitamin contents and quality attributes of oriental melon. Journal of Bio-Environment Control. 20:290-296 (in Korean).
10 Korea National Arboretum. 2014. Korean National Organism Knowledge Information System. www.nature.go.kr (in Korean).
11 Lee, H.M. and J.T. Go. 2012. A study on the consumers' satisfaction of Yanggu Ligularia Fischeri. Kor. J. Food. Marketing Economics. 28:77-92 (in Korean).
12 Lee H.Y, E.J Jeong, S.Y. Jeon, M.S. Cho, W.J. Cho, H.D. Kim, and Y.J. Cha. 2008. Comparison of volatile flavor compounds of domestic onions harvested in varipus regions. J. Korean Soc. Food Sci. Nutr. 37:1609-1614 (in Korean).   DOI
13 Lee, J.C., Y.H. Choi, and Y.H. Kim. 1994. Essential oils in aerial parts of Agastache rugosa O. Kuntze. Korean. J. Medicinal Crop Sci. 2:168-173 (in Korean).
14 Nikerson G.B. and S.T. Likens. 1966. Gas chromatographic evidence for the occurrence of hop oil components in beer. J. Chromatog. 21:1-3.   DOI
15 Park, K.W. 1983. Effect of fertilization, irrigation and harvest period on the quality of vegetable crops. J. Kor. Soc. Hort. Sci. 24:325-337 (in Korean).
16 Yeon, B.R., H.M. Cho, M.S. Yun, J.W. Jhoo, J.W. Jung, Y.H. Park, and S. Kim. 2012. Comparison of fragrance and chemical composition of essential oils in gum-chewi (Ligularia fischeri) and Handaeri gom-chewi (Ligularia fischer var. spicifoprmis). J. Korean Soc. Food Sci. Nutr. 41:1758-1763 (in Korean).   DOI
17 Suh, E.J. and K.W. Park. 1999. Effect of S-ionic strength in nutrient solution on the growth and the content and composition of essential oil of basil. J. Kor. Soc. Hort. Sci. 40:193-199 (in Korean).
18 Suh, J.T., K.D. Kim, J.N. Lee, S.Y. Hong, S.J.Kim, J.H.Nam, E.Y. Choi, and M.J. Kim. 2014. Comparative study of antioxdative component analysis and biological activity at different species of Ligularia ssp. The 8th International Symposium on Fermented Korean Medicines & International Conference of the Plant Resources Society of Korea. Korean J. Plant Res. pp. 133 (In Korean).