• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.97.1-97
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• 2003

깻잎중의 각종 성인병 관련 생리기능성을 탐색하여 고부가가치의 기능성 제품을 개발하고자 먼저 1월, 5월 시설재배 깻잎과 8월 노지재배 깻잎의 extracts 수율을 조사하였다. 8월 노지에서 재배한 깻잎의 알콜 extracts 수율이 29%로 제일 높았고 1월과 5월 시설재배 깻잎보다는 8월 노지재배 깻잎의 extracts수율이 더 높았다. 물과 30% 알콜 깻잎 추출액에 대한 생리기능성으로 혈전용해활성은 5월 시설재배 깻잎의 알콜 추출물이 8.2 U로 제일 높았고 안지오텐신 전환효소(ACE) 저해활성은 1월 시설재배 깻잎의 물 추출물에서 64.5%의 높은 활성을 보여 고혈압 예방(치료) 제품개발에 매우 유용할 것으로 생각된다. 항산화활성은 물 추출물보다는 대체로 30% 알콜 추출물에서 높았고, 특히 8월 노지재배 깻잎의 알콜 추출물에서 69%을 보였다. 고지혈증 예방(치료)에 관련된 HMG-Co A reductase 저해활성은 8월 노지재배의 물 추출물에서 83%의 높은 활성을 보였고 elastase 저해활성은 8월 노지재배 깻잎의 30% 알콜 추출물에서 47.5%의 활성을 보였다. 아질산염 제거활성과 SOD유사활성 및 tyrosinase 저해활성 등은 없거나 매우 미약하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.267-273
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• 2011

The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.

• Food Science and Preservation
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• v.11 no.1
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• pp.28-33
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• 2004

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.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.241-248
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• 2013

This study was to compare the antioxidant and anti-proliferative activities of perilla (Perilla frutescens Britton) and sesame (Seasamum indicum L.) leaf extracts. The total polyphenol levels of sesame leaf ($634.7{\pm}1.2$ mg gallic acid equivalent/100 g dried leaf) were higher than those of perilla leaf ($408.7{\pm}4.6$ mg gallic acid equivalent/100 g dried leaf; p<0.001). The total flavonoid levels of sesame leaf ($166.7{\pm}17.3$ mg quercetin equivalent/100 g dried leaf) were also higher than those of perilla leaf ($108.2{\pm}3.7$ mg quercetin equivalent/100 g dried leaf; p<0.05). ABTS radical- and DPPH radical-scavenging activities of sesame leaf extracts (78.9% and 18.2%, respectively) were higher than those of perilla leaf extracts (46.0% and 9.0%, respectively; p<0.01). Both perilla and sesame leaf extracts significantly inhibited the growth of HCT116 human colon cancer cells. However, the inhibitory activities of sesame leaf extracts were more pronounced than those of perilla leaf extracts (p<0.001). These results indicate that sesame leaf extracts have higher antioxidant and anti-proliferative activities than perilla leaf extracts. More studies are needed in order to enhance the sensory value of sesame leaf and to develop sesame leaf as health/functional food ingredients.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.182-196
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• 2012

This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of Life Science
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• v.12 no.6
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• pp.654-660
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• 2002

This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4$^{\circ}C$. $L^*$ value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The $a^*$ value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the $a^*$ value of C and D sausage were not significantly different during storage. The$a^*$ value of pork sausage containing PL was lower than pork sausage without PL, the $b^*$ value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.975-979
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• 2003

Perilla leaves cultivated in greenhouses (Jan., May) and in the fields (Aug.) of Geumsan province were investigated for their extract yields and physiological functionalities. The yield was highest in 30% ethanol extracts of the August perilla leaves. The highest fibrinolytic activity (8.2 U) was observed in 30% ethanol extracts of the May perilla leaves, while the HMG-CoA reductase inhibition level, which is related to the inhibition of cholesterol biosynthesis, was 83% in water extracts of the August perilla leaves. Anti-hypertensive ACE inhibitory activity was 64.5% in the water extracts of the January perilla leaves, and antioxidative electron donating ability was the highest (69%) in 30% ethanol extracts of the August perilla leaves. Elastase inhibitory activity, which is related to the inhibition of skin aging, was highest (47.5%) in 30% ethanol extracts of the May perilla leaves. However, SOD-like activity, nitrite scavenging activity, and tyrosinase inhibitory activity were not detected were very weak in all samples.

• Food Engineering Progress
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• v.14 no.4
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• pp.307-315
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• 2010

The safety and security of food supply should be one of the primary responsibilities of any government. Estimation of nation's food commodity intakes is important to control the potential risks in food systems since food hazards are often associated with quality and safety of food commodities. The food intake databases provided by Korea National Health and Nutrition Examination Survey (KNHANES) are good resources to estimate the demographic data of intakes of various food commodities. A limitation of the KNHANES databases, however, is that the food intakes surveyed are not based on commodities but ingredients and their mixtures. In this study, reasonable calculation strategies were applied to convert the food intakes of the ingredients mixtures from the KNHANES into food commodity intakes. For example, Perilla leaf consumed with meat, raw fish, and etc. in Korean diets was used to estimate its Korean intakes and develop algorithms for demographic analysis. Koreans have consumed raw, blanched, steamed, and canned perilla leaf products. The average daily intakes of the perilla leaf were analyzed demographically, for examples, the intakes by gender, age, and etc. The average daily intakes of total perilla leaf were 2.03${\pm}$0.27 g in 1998, 2.11${\pm}$0.26 g in 2001, 2.29${\pm}$0.27 g in 2005, 2.75${\pm}$0.35 g in 2007, and 2.27${\pm}$0.20 g in 2008. Generally, people equal to or over 20 years of age have shown higher perilla leaf intakes than people below 20. This study would be contributed to the estimation of intakes of possible chemical contaminants such as residual pesticides and subsequent analysis for their potential risk.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.299-310
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• 2010

To find the optimum proportion of perilla leaves for sulgidduk, rice cakes were prepared with different quantities of perilla leaves(0% 10% 20% 30% and 40% all w/w) for mechanical and sensory examinations. Moisture content of the control group was lower than that of the groups with perilla leaves. In color, L-value of the control group was higher than that of the other groups while a-value and b-value of the control group were significantly lower than that of the other groups(p<0.05). Springness, gumminess, and chewiness of the control group showed the highest value rather than those of the other groups. Hardness and adhesiveness of the control group was highest among the groups. Preference of color, taste, and total acceptability of sulgidduk with 20% perilla leaves was higher than that of the other groups. As a results above, perilla leaves can increase the acceptability of sulgidduk and 20% of perilla leaves would be proper to make sulgidduk.