Physicochemical Composition of Ramie Leaves (Boehmeria nivea L.) |
Park, Mi-Ran
(Department of Food and Nutrition, Chosun University)
Lee, Jae-Joon (Department of Food and Nutrition, Chosun University) Kim, Ah-Ra (Department of Food and Nutrition, Chosun University) Jung, Hae-Ok (Department of Culinary Art, Chodang University) Lee, Myung-Yul (Department of Food and Nutrition, Chosun University) |
1 | Lee HJ, Hwang EH, Yu HH, Song IS, Kim CM, Kim MC, Hong JH, Kim DS, Han SB, Kang KJ, Lee EJ, Chung HW. (2002) The analysis of nutrients in Artemisia capillaris thunberg. J. Korean Soc. Food Sci. Nutr., 31, 361-366 DOI |
2 | Kim IS, Park KS, Yu HH, Shin MK. (2009) Antioxidant activities and cell viability against cancer cells of Adenophora remotiflora leaves. J. East Soc, Dietary Life. 19, 384-394 |
3 | Oku T. (1992) New viewpoint on physiological property of dietary fiber and the status of the dietary fiber intake in Japan. Korean. J. Nutr., 25, 77-90 |
4 | Anderson JW, Gustafson NJ. (1988) Hypocholesterolemic effects of bean products. Am. J. Clin. Nutr., 48, 749-753 DOI |
5 | Trock B, Lanza E, Greenwald P. (1990) Dietary fiber, vegetables and colon cancer : Critical review and meta-analysis of epidemiological evidences. J. Natl. Cancer Inst., 82, 650-660 DOI |
6 | Kim SI. (1992) Sensory and instrumental texture properties of songpyuns and mosipulpyuns according to the cooking condition during storage. MS Thesis, National Fisheries University of Pusan. |
7 | Kim ES, Im KJ. (1977) A study on oxalic acid and calcium content in Korean foods. Korean J. Nutr., 10, 104-110 |
8 | Matsushita A, Yamada A. (1957) Nippon Nogeikagaku Kaishi, 31, p.578 DOI |
9 | Ahn B, Yang CB. (1991) Chemical composition of Bangah (Agastache rugosa O. Kuntze) herb. Korean J. Food Sci. Technol., 23, 375-378 |
10 | Kato H, Rhue MR, Nishimura T. (1989) Role of free amino acids and peptides in food taste. In Flavor Chemistry Am Chem Soc Washington D.C., USA, p.158 |
11 | Marshall WE. (1994) Amino acids, peptides, and proteins. In Functional foods. Goldberg I, ed., Chapman and Hall Inc, New York, USA, p.242-260 |
12 | Narayan YS, Nair PM. (1990) Metabolism, enzymology and possible roles of -aminobutyrate in higher plants. Phytochem., 29, 367-375 DOI ScienceOn |
13 | Omori MT, Tano J, Okamoto T, Tsushida T, Higuchi MM. (1987) Effect of anaerobically treated tea (Gabaron tea) on blood pressure of spontaneously hypertensive rats. Nippon Nogeikagaku Kaishi, 61, 1449-1451 DOI |
14 | Takahashi H, Sumi M, Koshino F. (1961) Effect of -aminobutyric acid (GABA) on normotensive or hypertensive rats and men. Jpn. J. Physiol., 11, 89-95 DOI ScienceOn |
15 | Stanton HC. (1963) Mode of action of gamma amino butyric acid on the cardiovascular system. Arch. Int. Pharmacodyn., 143, 195-204 |
16 | Piromen V, Syvaoja EL, Varo P, Salminen K, Koivostoinen P. (1986) Tocopherols and tocotrienols in cereal products from Finland. Cereal Chem., 63, 78-81 |
17 | Korean Health Industry Development Institute/Ministry of Health and Welfare. (2001) National Health and Nutrition Survey Report. |
18 | Lee HS, Kim YN. (1997) Beta-carotene and lutein contents in green leafy vegetables. J. East Asian Soc. Dietary Life, 7, 175-180 |
19 | Seong HS. (1976) Studies on the constituents of Korean native perillas. J. Korean Soc. Food Nutr., 5, 69-74 |
20 | Nieves J.W, Komar L, Cosman F, Lindsay R. (1998) Calcium potentiates the effect of estrogen and calcitonin on bone mass: review and analysis. Am. J. Clin. Nutr., 67, 18-24 DOI |
21 | Lee YJ. (2008) Quality characteristics of dukeum (pan-fired) ramie leaves powder added muffin. MS Thesis, Chungbuk National University |
22 | Yoon SJ, Jang MS. (2006) Characteristics of quality in Jeolpyun with different amounts of ramie. Korean J. Food Cookery Sci., 23, 636-641 과학기술학회마을 |
23 | Son MH. (2007) The physicochemical properties and antimicrobial activity of Boehmeria nivea (L.) gaudich. MS Thesis, Sunchon National University. |
24 | Lee YR, Nho JW, Hwang IG, Kim WJ, Lee YJ, Jeong HS. (2009) Chemical composition and antioxidant activity of ramie leaf (Boehmeria nivea L.). Food Sci. Biotechnol., 18, 1096-1099 과학기술학회마을 |
25 | A.O.A.C. (1995) Official methods of analysis. 16th ed., Association of Official Analytical Chemists, Washington, D.C. USA. |
26 | Gancedo M, Luh B.. (1986) HPLC analysis of organic acid and sugars in tomato juice. J. Food Sci., 51, 571-573 DOI |
27 | Waters Associates. (1990) Analysis of amino acid in waters. PICO. TAG system. Young-in Scientific Co., Ltd., Seoul, Korea, p.41-46 |
28 | Wungaarden DV. (1967) Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Anal. Chem., 39, 848-850 DOI |
29 | Korea Food and Drug Administration. (2005) Food Code. Korean Foods Industry Association. Seoul, Korea, p.367-368, p.383-385 |
30 | Cho BS, Lee JJ, Ha JO, Lee MY. (2006) Physicochemical composition of Petasites japonicus S. et Z. Max. Korean J. Food Preserv., 13, 661-667 과학기술학회마을 |
31 | Jin TY, Oh DH, Eun JB. (2006) Change of physicochemical characteristics and functional components in the raw materials of Saengsik, uncooked food by drying methods. Korean J. Food Sci. Technol., 38, 188-196 과학기술학회마을 |
32 | Han HS, Park JH, Choi HJ, Son JH, Kim YH, Kim S, Choi C. (2004) Biochemical analysis and physiological activity of perilla leaves. Korean J. Food Culture, 19, 94-105 과학기술학회마을 |
33 | Lee YS. (2007) Analysis of components of Angelica dahurica leaves. Korean J. Food Preserv., 14, 492-496 과학기술학회마을 |
34 | Institute of Drug and Plant. (1998) Details of drug and plant (Revised Version). Jimmeong Publish, Seoul, Korea, p.135 |
35 | Zhao TL, Yani Y, Lili Z, Ping S, Zhong WL, Jian L, Heping X, Yuande P, Shouwei T. (2008) Study on the performance of ramie fiber modified with ethylenediamine. Carbohyd. Polym., 71, 18-25 DOI ScienceOn |
36 | Kang IH. (1997) Deok (Korea rice cake) and Gwasleol of Korea. Daehan Publish., Seoul, Korea, p.503 |
37 | Yoon SJ, Jang MS. (2006) Characteristics of quality in Jeolpyun with different amounts of ramie. Korean J. Food Cookery Sci., 23, 636-641 과학기술학회마을 |
38 | Da SF, Melo JCP, Airoldi C. (2006) Preparation of ethyenediamine anchored cellulose and determination of thermochemical data for the interaction between cations and basic centers at solid/liquid interface. Carbohyd. Res., 34, 2842-2850 |