Browse > Article
http://dx.doi.org/10.11002/kjfp.2014.21.6.784

Nutritional quality of Peucedanum japonicum Thunb. leaves in relation to ripening time, growing condition and blanching  

Jin, Yong-Xie (Department of Agrofood Resources, National Academy of Agricultural Science(NAAS), Rural Development Administration(RDA))
Cho, Young-Sook (Department of Agrofood Resources, National Academy of Agricultural Science(NAAS), Rural Development Administration(RDA))
Choi, Youngmin (Department of Agrofood Resources, National Academy of Agricultural Science(NAAS), Rural Development Administration(RDA))
Publication Information
Food Science and Preservation / v.21, no.6, 2014 , pp. 784-789 More about this Journal
Abstract
This work aimed to investigate the changes in the nutrient contents and antioxidant activity of Peucedanum japonicum Thunb. by ripening stage, growing condition, and blanching. The crude protein content of the young leaves (3.6~4.3%) was higher than that of the mature leaves (3.1~3.9%). Higher calcium contents were observed in the greenhouse-cultivated samples (225.9~259.2 mg/100 g) compared to the field-cultivated samples (178.5~199.5 mg/100 g). The vitamin C and folate contents (18.1~83.8 and 175.8~220.2 mg/100 g, respectively) of the field-cultivated samples were significantly (p<0.05) higher than those of the greenhouse-cultivated samples (13.1~57.7 and 133.0~148.8 mg/100 g, respectively). The growing condition and blanching were significant factors affecting the changes in the vitamin and polyphenol contents. The ${\beta}$ carotene contents of the blanched samples increased 2.6-fold compared to those of the raw samples. The total polyphenol contents (10.2~17.1 mg/g extract) and DPPH radical scavenging activity ($IC_{50}=2.0{\sim}3.0mg/ml$) of the blanched samples were significantly (p<0.05) higher than those of the raw samples (1.8~4.3 and $IC_{50}=16.2{\sim}21.1mg/ml$, respectively).
Keywords
Peucedanum japonicum Thunb.; nutritional quality; growing condition; ripening; blanching;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Fu LG (2001) Higher plants of China. Qingdao publishing house. Qingdao, China, p 696-698
2 Song HS, Cho W (2007) Growth pattern and species composition by landform and seaside distribution of Peucedanum japonicum Thunb. community group in Korea. Korean J Environ Ecol, 21, 74-81   과학기술학회마을
3 Ohwi J (1984) Flora of Japan (in English). Smithsonian institution, Washington, USA, p 685
4 Moon KS, Choi OJ (1991) Composition and use of medicinal herbs. Ilwolbooks, Seoul, Korea, p 449-450
5 Kim SM, Shin DI, Yoon ST, Song HS (2007) Distribution pattern of Peucedanum japonicum Thunb. community by ordination method in southern coast of Korea. Korean J Int Agr, 19, 285-290   과학기술학회마을
6 Kim JB, Ko HC, Lee JY, Ha SH, Kim JB, Kim HH, Gwang JG, Kim TS (2009) Changes in the carotenoid content of the Korean pepper (Capsicum annum var. subicho) during ripening stages. Korean J Int Agr, 21, 276-281   과학기술학회마을
7 Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitric, 16, 144-158
8 Braca A, Fico G, Morelli I, De-Simone F, Tome F, Tommasi ND. (2003) Antioxidant and free radical scavenging activity of flavonol glycosides from different Aconitum species. J Ethnopharmacol, 86, 63-67   DOI   ScienceOn
9 Yoon JM, Jun JJ, Lim SC, Lee KH, Kim HT, Jeong HS, Lee JS (2010) Changes in selected components and antioxidant and antiproliferative activity of peppers depending on cultivation. J Korean Soc Food Sci Nutr, 39, 731-736   과학기술학회마을   DOI
10 Shin YS, Lee MJ, Lim YS, Lee ES, Ahn JH, Han YY, Lim JH, Park SD, Chai JH (2012) Effect of culture methods on growth and mineral contents in Chinese Toon (Cedrela sinensis A. Juss). J Bio-Environ Control, 21, 392-397   DOI
11 Lee JJ, Jung HO (2012) Changes in physicochemical properties of Spergularia marina Griseb by blanching. Korean J Food Preserv, 19, 866-872   과학기술학회마을   DOI   ScienceOn
12 Kim JA, Lee JM (2004) Changes of chemical components and antioxidant activities in Hizikia fusiformis (Harvey) OKAMURA with blanching times. Korean J Soc Food Cookery Sci, 20, 219-226   과학기술학회마을
13 Lee MH (2009) Changes in nutritive components by growth periods in spinach grown outdoors in autumn. J East Asian Soc Dietary Life, 19, 169-179   과학기술학회마을
14 Aida Y, Kasama T, Takeuchi N, Chiba M, Tobinaga S (1998) Pharmacological activities of khellactones, compounds isolated from Peucedanum japonicum Thunb. and Peucedanum praeruptorium Dunn. Methods Find Exp Clin Pharmacol. 20, 343-351   DOI
15 Son HK, Kang ST, Lee JJ (2014) Effects of Peucedanum japonicum Thunb. on lipid metabolism and antioxidative activities in rats fed a high-fat/high- cholesterol diet. J Korean Soc Food Sci Nutr, 43, 641-649   과학기술학회마을   DOI
16 Kim DH, Han CS, Kim GE, Kim JH, Kim SG, Kim HK, Oh OJ, Whang WK (2009) Biological activities of isolated compounds from Peucedani radix. Yakhak Hoeji, 53, 130-137
17 Ministry of Food and Drug Safety (2012) Korean Food Standards Codex. Korean Food Industry Association, Seoul, Korea, p 97-106.
18 Lee SO, Choi SZ, Lee JH, Chung SH, Park SH, KangHC, Yang YY, Cho HJ, Lee KR (2004) Antidiabetic coumarin and cyclitol compounds from Peucedanum japonicum. Arch Pharm Res, 27, 1207-1210   과학기술학회마을   DOI
19 Zheng MS, Jin WY, Son KH, Chang HW, Kim HP, Bae KH, Kang SS (2005) The constituents isolated from Peucedanum japonicum Thunb. and their cyclooxygenase (COX) inhibitory activity. Korean J Med Crop Sci, 13, 75-79   과학기술학회마을
20 Phillips KM, Tarrago-Trani MT, Gebhardt SE, Exler J, Patterson KY, Haytowitz DB, Pehrsson PR, Holden JM (2010) Stability of vitamin C in frozen raw fruit and vegetable homogenates. J Food Compos Anal, 23, 253-259   DOI   ScienceOn
21 DeVries JW, Rader JI, Keagy PM, Hudson CA (2005) Microbiological assay-trienzyme procedure for total folates in cereals and cereal foods: collaborative study. J AOAC Int, 88, 5-15
22 Choi Y, Jeong HS, Lee J (2007) Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem, 103, 130-138   DOI   ScienceOn
23 Rao MA, Lee CY, Katz J, Cooley HJ. (1981) A kinetic study of the loss of vitamin C, color, and firmness during thermal processing of canned peas. J Food Sci. 46, 636-637   DOI
24 Dewanto V1, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agr Food Chem, 50, 3010-3014   DOI   ScienceOn
25 Choi Y, Lee SM, Chun J, Lee HB, Lee J (2006) Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem, 99, 381-387   DOI   ScienceOn
26 Park SJ, Park DS, Lee SB, He Xl, Ahn JH, Yoon WB, Lee HY (2010) Enhancement of antioxidant activities of Codonopsis lanceolata and fermented Codonopsis lanceolata by ultra high pressure extraction. J Korean Soc Food Sci Nutr, 39, 1898-1902   과학기술학회마을   DOI
27 Chae HS, Lee SH, Jeong HS, Kim WJ (2013) Antioxidant activity and physicochemical characteristics of Pimpinella brachycarpa Nakai with treatments methods. Korean J Food Nutr, 26, 125-131   과학기술학회마을   DOI   ScienceOn