• Food Science and Preservation
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• v.22 no.2
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• pp.197-203
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• 2015

We investigated quality changes in dumpling shells by addition of various concentrations of dropwort powder. Dumpling shells were added with 0, 1, 3, 5, and 7%. dropwort powder respectively. Their water-binding capacity, weight, volume, and turbidity increased after cooking. As the added dropwort powder increased, their DPPH radical scavenging activity significantly increased (p<0.001). In addition, their L and a values decreased whereas their b value increased. In terms of the textural characteristics, the hardness and springiness increased and the cohesiveness and brittleness of the cooked dumpling shells significantly increased with an increasing content of dropwort powder. The savory taste, moisture, and chewiness of the dumpling shells prepared with the addition of 3% dropwort powder were preferred. Overall, the sensory evaluation showed that the sensory characteristics of the dumpling shells were best with the addition of 3% dropwort powder.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.42-54
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies prepared with dropwort powder(0, 2, 4, 6, and 8%) for flour. The bulk density of cookie dough of groups with dropwort powder shows significantly differences when compared to the control group. The pH of cookie dough and cookies were decreased by addition of dropwort powder. The moisture content of the groups with dropwort powder was higher than that of the control group. The weight and width of the groups with dropwort powder was lower than those of the control group. The spread ratio of the groups with dropwort powder was lower but the loss rate of cookies was higher than those of the control group. In color, the L, a, and b value was decreased significantly by addition of dropwort powder. The hardness of the groups with 2% and 4% dropwort powder was higher than that of the control group. DPPH radical scavenging activity of the control group was 20.62%, whereas the groups with dropwort powder ranged from 32.11~65.10%. Sensory evaluation scores in terms of appearance, flavor, taste, texture, and overall preference of groups with 2% and 4% of dropwort powder did not show any significantly differences when compared to the control group. Based on the above results, using less than 4% of the dropwort powder would be proper to make cookies.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1994.05a
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• pp.79-80
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• 1994

현재의 미나리 재배법에 있어서는 한 겨울에 물 속에서 작업해야하는 악성노동으로 인한 농민의 재배기피와 수질오염 등으로 청정한 미나리의 생산이 어려워지게 되었다. 이에 따라 시설을 이용한 청정미나리의 생산이 요청되고 있는 실정이다. 따라서 본 실험은 시설내에서 미나리의 주년적인 양액 재배법 확립에 필요한 기초자료를 얻을 목적으로 일장에 대한 미나리의 생육반응을 조사, 비교하기 위하여 수행되었다. (중략)

• Culinary science and hospitality research
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• v.21 no.6
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• pp.291-302
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• 2015

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of dropwort powder. According to the results, the $^{\circ}Brix$ value, pH, and moisture contents of yanggaeng decreased significantly with the addition of dropwort powder. The results of color measurement analysis reveal tha t L value, a value, and b value of the groups with dropwort powder werelower than those of the control group. Texture measurement scores in terms of hardness, cohesiveness, chewiness, and brittleness for yanggaeng showed that 1~4% of substituted sample groups were higher than those of the control group. DPPH radical scavenging activity of the control group was 24.20%, whereas groups with the added dropwort powder ranged from 33.56~58.80%. As dropwort powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 1% and 2% of dropwort powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 2% dropwort powder may be the best substitution ratio for yanggaeng.

• Korean Journal of Plant Resources
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• v.13 no.1
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• pp.54-60
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• 2000

To investigate the effects of Oenanthe javanica sap (OJS) on plasma lipid composition, several biochemical parameters such as total cholesterol, HDL-cholesterol, triglyceride, GOT, GPT and malodialdehyde were compared in the four groups as follows: a normal group with basal diet, a control group with high-fat diet, a treatment group with high-fat diet and OJS 1 ml/kg, and the other treatment group with high-fat diet and OJS 1.5 mg/kg. In addition, the body weight change, food intake and food efficiency ratios were measured. In this study, treatment groups decreased plasma total cholesterol levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.1-11
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• 2016

This study was conducted to investigate effect of the acetylcholinesterase inhibitor activity, the protective effect of the extract on SH-SY5Y cell death by $H_2O_2$, the memory improvement from scopolamine-induced rat. Moreover, the antioxidant activity of isorhamnetin from the dropwort (Oenanthe javanica) was investigated. Acetylcholinesterase inhibitor activity was highest (28.59%) in Hwasun O. javanica extract (H-OJE). H-OJE and Naju O. javanica extract (N-OJE) were not significantly different. SH-SY5Y cell death deceased to 37.23% and 36.68% for H-OJE and N-OJE, respectively, following treatment with the extracts. O. javanica extracts showed a protective effect against $H_2O_2$-induced neurotoxicity. Treatment with O. javanica extracts slightly improved scopolamine-induced (1 mg/kg, i.p.) memory impairment in rats. H-OJE contained the highest total phenolic and flavonoid contents of 117 mg/g and 30 mg gallic acid equivalents/g, respectively, and had a DPPH radical scavenging activity ($SC_{50}$) of $113.8{\mu}g/mL$ and ABTS radical scavenging activity of $48.2{\mu}g/mL$, which was higher than the other extracts. The thiobarbituric acid reactive substances value was highest (50.2%) in H-OJE. Antioxidant activity differed significantly among dropwort extracts. Isorhamnetin was known as one of the flavonoid and for having neuroprotective effect. So we analyzed acid-hydrolyzed O. javanica extract HPLC. The results were that peak at 14 min and spectrum of the extracts was consistent with standard solution. The results of LC/MS/MS analysis were that the extract and standard solution were confirmed total ion chromatogram at identical time, precursor ion was 317 $[M-H]^+$ m/z, product ion was 302 $[M-H]^+$ m/z. Overall, the results showed that the dropwort extract led to memory improvement and had antioxidant activity. Based on these finding, further research to investigate the production of ethanol extract of dropwort as a processed food is warranted.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.834-839
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• 2007

This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1485-1489
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• 2005

The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than $50^{\circ}$Brix, below pH 4.0 and about $0.7\%$ titratable acidity. The dropwort extract with brown sugar showed $1.6{\times}10^6$ viable cell counts and $21.2\%$ reducing sugar. Formation of $CO_2$ gas was superior to the dropwort fermented with brown sugar or oligosaccharide. The dropwort extract with fructose syrup indicated $9.0{\times}10^3$ viable cell counts and $50.1\%$ reducing sugar. Microorganism present in fermented dropwort extract was effectively pasteurized by the addition of $3\%$ citric acid and heat-treatment at $85^{\circ}C$ for 15 min, resulting in the less production of $CO_2$ gas. The dropwort extracts prepared with brownsugar, fructose syrup or oligosaccharide was suitable for the standardization that required for plant extract in Korea Food Codex.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.779-784
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• 2015

This study was conducted to investigate the effect of herbs on memory improvement by focusing on their cholinergic functions in Tg2576 mice. Seven herbs were used to obtain extracts by using alcohol and water. In screening test for cholinergic activities of the extracts, acetylcholinesterase (AChE) activity was highly inhibited in Oenanthe javanica alcohol extract (OJAE, 18.76%) as compared with the others. The OJAE-treated Tg2576 (Tg-OJAE) groups showed the statistically significant increases of latency time in passive avoidance test. Also, it was found that the concentration of $A{\beta}1-42$ was significantly reduced in Tg-OJAE groups compared to non-treated Tg2576 groups. In the additional enzyme test, it was found that $IC_{50}$ of OJAE was $991.77{\mu}g/mL$ and OJAE acted as an uncompetitive inhibitor of AChE. Therefore, it seemed that OJAE can be used for the development of processed foods for memory improvement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1133-1138
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• 2013

Characteristics of Cheonggukjang with addition of different dropwort (Oenanthe javanica D.C.) powders were investigated. The selected strain, with proteolytic, amylolytic, and antimicrobial activity, was identified as B. subtilis RS-9, using 16S rRNA analysis. The Cheonggukjang was prepared with cooked soybean without dropwort (Control), 0.5% raw dropwort powder (DW0.5), and 1% raw dropwort powder (DW1), 0.5% steamed dropwort powder (SDW0.5), and 1% steamed dropwort powder (SDW1) were added, respectively. The changes in pH of Cheonggukjangs with addition of dropwort powder were lower than those of control during fermentation for 72 hr at $40^{\circ}C$. The total aerobes of the various Cheonggukjangs reached 8.88 (control), 8.82 (DW0.5), 8.70 (DW1), 8.85 (SDW0.5), and 8.75 (SDW1) log CFU/mL after fermentation for 72 hr at $40^{\circ}C$, respectively. The amino nitrogen and viscous substance contents of different dropwort powders added to Cheonggukangs were lower than those of control. The total polyphenol contents and ABTS radical scavenging ability of various Cheonggukjangs were increased by addition of dropwort powder and fermentation. The polyphenol contents and ABTS radical scavenging ability of SDW1 were $590.24{\mu}g/mL$ and 82.16% and showed the highest value among tested Cheonggukangs. The sensory quality of DW0.5 was higher in taste and overall acceptability, compared with other groups.