Browse > Article

Quality Characteristics and Flavor Compounds of Geumsan Perilla Leaves Cultivated in Greenhouse and Field  

현광욱 (배재대학교 생명과학부ㆍ전통식품ㆍ의약품 신소재 연구소)
구교철 (배재대학교 생명과학부ㆍ전통식품ㆍ의약품 신소재 연구소)
장정호 (금산군 농업기술센타)
이재곤 ((주) KT＆G 중앙연구원)
김미리 (충남대학교 식품영양학과)
이종수 (배재대학교 생명과학부ㆍ전통식품ㆍ의약품 신소재 연구소)
Publication Information
Food Science and Preservation / v.11, no.1, 2004 , pp. 28-33 More about this Journal
Abstract
Quality and flavor compounds of perilla loaves cultivated in greenhouse(May) and field (August) in Geumsan province were investigated and compared. All perilla leaves contained 4.0％ crude protein and 0.8％ crude lipid. Crude flavonoid contents of perilla leaves cultivated in greenhouse and field showed 25.2％ and 26.5％, respectively and each crude saponin content was 2.7％ and 2.8％. Pretense activity were showed 11.8 unit in ethanol extracts and 7.1 unit in water extracts of perilla leaves cultivated in field. Hardness and chewness of bottom parts of field-perilla leaves were higher than those of top and middle part, whereas the cohesiveness of top parts and middle parts of perilla leaves were higher than that of bottom part. Furthermore, texture properties of greenhouse-perilla leaves were similar with those of field-perilla leaves except chewness. Nine kinds of flavor compounds such as 1-octen-3-ol, linalool, ${\beta}$-caryophyllene, ${\alpha}$-caryophylene, ${\alpha}$-farnesene, perilla ketone, nerolidol, eugenol, ${\alpha}$-cadinol were identified in greenhouse-perilla and field-perilla leaves, showing that main flavor compound was perilla ketone.
Keywords
Geumsan perilla leaves; quality characteristics; flavor compounds;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kim, J.H. and Kim, M.K (1999) Effect of dried leaf powders and ethanol extracts of Perilla frutescens, artemisia prineceps var. orientalis and aster scaber on lipid metabolism and antioxidative capacity in rats. J. Korean Soc. Nutr. 32, 540-551
2 Tada, M., Matsumoto, R., Yamaguchi, H. and Chiba, K. (1996) Novel antioxidants isolated from Perilla frutescens Britton var. crisp (Thunb.). Biosci. Biotech. Biochem. 60, 1093-1095   DOI   ScienceOn
3 A.O.A.C. (1990) Official Methods Analysis of the Association of Official Analytical Chemists, 15th ed., Assoc. of Official Analytical Chemist, Washington D.C., U.S.A
4 Kang, H.S., Lim, S.Y., Nam, C.W., Yoon, S.K. and Byun, S.M. (1996) Studies on the volatile flavor components in perilla leaves. J. Life Sci. Dongkug Univ. 25, 509-528
5 Oh, S.H., Yoon, Y.R., Lee, S.K., Sung, J.R. and Kim, M.R. (2003) Physicochemical and sensory properties of turnip Dongchimi during fennentation. J. Korean. Soc. Food Nutr. 32, 167-174   DOI
6 Park, K.Y., Lee, K.I. and Lee, S.H. (1992) Antimutagenic effects and inhibitory effect in development of AZ-521 gastric tumor cell in green and yellow vegetables. J. Korean Soc. Food Nutr. 21, 149-153
7 Hong, Y.P., Kim, S.Y. and Choi, W.Y. (1986) Postharvest changes in quality and biochemical components of perilla leaves. J. Korean Food Sci. Technol. 18, 255-258
8 Lee, C.H. and Hwang, I.J. (1988) Comparison of cutting and compression test for the texture measurement of chinese cabbage leaves. Korean J. Food Sci. Technol. 20, 749-745
9 Lee, K.I., Rhee, S.K., Park, K.Y. and Kim, J.O. (1992) Antimutagenic compounds identified from perilla leaf. J. Korean Soc. Food Nutr. 21, 302-307
10 Shin, KK and Yang, C.B. (1993) flavor components of Korean perilla leaves. J. Korean Living Sci. 11, 185-190
11 Kim, K.H., Chang, M.W., Park, K.Y., Rhee, S.H., Rhew, T. H. and Sunwoo, Y. (1993) Antitumor activity of phytol identified from perilla leaf and its augmentative effect on cellular immune response. J. Korean Soc. Food Nutr. 22, 379-389
12 National Pural Living Science Institute, R.D.A. (2001) Food composition table (6th Revision). Sangrogsa, Korea p.96-97
13 Kim, T.J. (1996) Natural plant resources in Korea, Seoul National University Press p.l-60
14 Lee, J.S., Yi, S.H., Kwon, S.J., Ahu, C. and Yoo, J.Y. (1997) Enzyme activities and physiological functionality of yeasts from traditional Meju. J. Korean Appl. Microbiol Biotechnol. 25, 448-453
15 Lee, K.I., Rhee, S. H., Kim, J. O., Chung, H. Y. and Park, K.Y. (1993) Antimutagenic and antioxidative effects of perilla leaf extracts. J. Korean Soc. Food Nutr. 22, 175-180
16 Choi, Y.H. and Ham, J.S. (2000) A survey on perilla leaves uses. J. East Asian Soc. Dietary Life. 10, 445-454
17 Toyoda, M., Tanak, K, Hoshimo, K., Akiyama, H., Tanimura, A. and Saito, Y. (1997) Proftles of potentially antiallergic flavonoids in 27 kinds of health tea and green tea infusions. J. Agric. Food Chem. 45, 2516-2564
18 Ohaba, T., Haseo, T., Akita, O. and Yamamoto, Y. (1985) A liqueur using the extract of perilla ocimoides var. Crispa. J. Brewing Soc. Japan. 80, p.278   DOI
19 Kim, H.J., Lee, J.C., Lee, G.S., leon, B.S., Kim, N.M. and Lee, J.S. (2002) Manufacture and physiological functionalities of traditional ginseng liquor. J. Ginseng Res. 26, 74-78   DOI
20 Shin, K.K, Yang, C.B. and Park, H. (1992) Studies on lipid and fatty acid composition of Korean perilla leaves (perilla frutescens var. japonica HARA). Korean J. Food Sci. Technol. 24, 610-615
21 Hyun, K.W., Kim, J.H., Song, K.J., Lee, J.B., Jang, J.H., Kim, Y.S. and Lee, J.S (2003) Physiological functionality in Geumsan perilla leaves from greenhouse and field cultivation. Korean J. Food Sci. Technol. 35, 975-979
22 Lee, C.H., Hwang, I.J. and Kim, J.K. (1988) Macro-and microstructure of chinese cabbage leaves and their texture measurements. Korean J. Food Sci. Technol. 20, 742-748
23 Lee, K.I., Rhee, S.H. and Park, K.Y. (1999) Anticancer activity of phytol and eicosatrienoic acid identified from perilla leaves. J. Korean Soc. Food Nutr. 28, 1107-1112