• Journal of Environmental Science International
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• v.28 no.2
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• pp.225-233
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• 2019

In this study, we investigated the in vitro anti-biofilm activities of plant extracts of chives (Allium tuberosum), garlic (Allium sativum), and radish (Raphanus sativus L.) against environment harmful bacteria (gram-positive Staphylococcus aureus and, gram-negative Salmonella typhimurium and Escherichia coli O157:H7). In the paper disc assay, garlic extracts exhibited the highest anti-biofilm activity. The Minimal Inhibitory Concentration (MIC) of all plant extracts was generally higher for gram-negative bacteria than it was for gram-positive bacteria. Gram-negative bacteria were more resistant to plant extracts. The tetrazolium dye (XTT) assay revealed that, each plant extract exhibited a different anti-biofilm activity at the MIC value depending on the pathogen involved. Among the plant extracts tested, garlic extracts (fresh juice and powder) effectively reduced the metabolic activity of the cells of food-poisoning bacteria in biofilms. These anti-biofilm activities were consistent with the results obtained through light microscopic observation. Though the garlic extract reduced biofilm formation for all pathogens tested, to elucidate whether this reduction was due to antimicrobial effects or anti-biofilm effects, we counted the colony forming units of pathogens in the presence of the garlic extract and a control antimicrobial drug. The garlic extract inhibited the E. coli O157:H7 biofilm effectively compared to the control antimicrobial drug ciprofloxacin; however, it did not inhibit S. aureus biofilm significantly compared to ciprofloxacin. In conclusion, garlic extracts could be used as natural food preservatives to prevent the growth of foodborne pathogens and elongater the shelf life of processed foods.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.686-691
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• 2012

The objective of this research is to present method development and validation for the simultaneous determination of lutein and zeaxanthin using ultra performance liquid chromatography (UPLC). Also, rapid quantification was performed on six green leafy vegetables (Allium tuberosum, Aster scaber, Hemerocallis fulva, Pimpinella brachycarpa, Sedum sarmentosum and Spinacia oleracea) that are commonly consumed in Korea. Separation and quantification were successfully achieved with a Waters Acquity BEH C18 ($50{\times}2.1mm$, $1.7{\mu}m$) column by 85% methanol within 5 min. Two compounds showed good linearity ($r^2$ > 0.9968) in $1-150{\mu}g/mL$. Limit of detection (LOD) and quantification (LOQ) for lutein and zeaxanthin were 1.7 and 5.1 g/mL and 2.1 and 6.3 g/mL, respectively. The RSD for intra- and inter-day precision of each compound was less than 10.69%. The recovery of each compound was in the range of 91.75-105.13%. Aster scaber and Spinacia oleracea contained significantly higher amounts of lutein ($4.06{\pm}0.24$ and $3.97{\pm}0.10mg$/100 g of fresh weight), respectively.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.279-281
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• 2001

Leek(Allium tuberosum Rotter) is a korean traditional herb of which leaves are used for daily food. In order to improve the potency of leek as a functional food, we investigated the several biochemical functions in vitro. The quinone reductase activity, an anticarcinogenic enzyme, was induced 2 times at the concentration of 1mg/ml of leek as compared to that of negative control(80% methanol). The induction of SOD(Superoxide dismutase) activity was also demonstrated. But the functional activities of leek were shown to be a little difference depending on the place where the leek was produced. The difference might to be due to the different environmental factors where affects the growth of leek. In an experiment to test the lypolytic activity of leek, the glycerol release was significantly increased(about 3 times to that of negative control). This was suggested that leek can be considered as a potential food for diet. The above results provide the potential food, and more profound research is requested.

• Korean journal of applied entomology
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• v.51 no.3
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• pp.271-280
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• 2012

Twenty-two families and 39 species of insect pests were surveyed on five families and 20 species of greenhouse vegetables in Jeonbuk province. The species of insect pests and the families of plants infested were seven families and 10 species on Chenophodiaceae, 16 families and 25 species on Brassicaceae, nine families and 10 species on Apiaceae, six families seven species on Liliaceae, and 13 families and 29 species on Compositae. Spodoptera exigua H$\ddot{u}$bner and Spodoptera litura Fabricius occurred on all vegetables. Additionally, Frankliniella intonsa Trybom, Trialeurodes vaporariorum Westwood, Myzus persicae Sulzer, and Phytomyza horticola Goureau occurred on all vegetables except Liliaceae(Allium tuberosum Rottl. and Allium fistulosum L.). Thirteen species of insect pests including Hymenia recurvalis Fabricius occurred only one vegetables, indicating that they were monophagous. The main insect pests of Chenophodiaceae were M. persicae, H. recurvalis, S. exigua and S. litura whereas Dolycoris baccarum Linn$\acute{e}$, Trialeurodes vaporariorum Westwood, Trichoplusia ni H$\ddot{u}$bner, and P. horticola were not recorded. On Brassicaceae were Brevicoyne brassicae Linn$\acute{e}$, M. persicae, Phaedon brassicae Baly, Phyllotreta striolata Fabricius, Plutella xylostella Linn$\acute{e}$, Hellula undalis Fabricius, S. litura, Pieris rapae Linn$\acute{e}$, Artogeia rapae Linn$\acute{e}$, and Athalia rosae ruficornis Jakovlev, but six species including Frankliniella intonsa Trybom were not recorded. The degree of damage by insect pests on Apiaceae was low, five species including Tetranychus kanzawai kishida, F. intonsa, T. vaporariorum, S. litura, and P. horticola were not recorded. The main insect pests on Liliaceae were Thyatira tabaci Lindeman, Acrolepiopsis sapporensis Matsumura, S. exigua, and Liriomyza chinensis Kato. The damage to Compositae by insect pests was relatively low except that of S. litura.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.879-884
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• 2009

Allium tuberosum Rotter (Liliaceae, Chinese chives) is a perennial herb of which leaves are used for food. This study investigated the effect of pretreatment on quality of dehydrated Chinese chives. Chinese chives was blanched at $80^{\circ}C$ for 20 sec, followed by drying at $70^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$, or drying at $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. Optimum drying temperature and time was $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. These conditions were shortened time for dehydration and showed smaller decrease than others in Hunter color L, a, b. Dehydrated Chinese chives showed a constant decrease in greenness with storage, probably due to destruction of chlorophyll by light. In the measurement of Hunter color L, a, b, these conditions showed smaller decrease than others in Hunter color for 15 week storage. Chlorophyll content and SOD (superoxide dismutase)-like activity in that condition was higher than others. It was assumed that a phenolic compound that forms its thermostable activity. The fitness of drying models was conducted in order to explain reducing chlorophyll loss and SOD (superoxide dismutase)-like activity loss. Based upon the chlorophyll content, SOD-like activity, and retention of green color of the vegetable, optimum drying conditions was $100^{\circ}C$ for 30 min followed by $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.592-599
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• 2017

This study examined the nutritional compositions of seven raw and blanched green vegetables: Amaranthus mangostanus L. (AM), Aster scaber Thunberg, Taraxacum platycarpum H. Dahlstedt (TP), Oenanthe javanica (Blume) DC, Allium tuberosum Rottler, Ligularia fischeri (Ledeb.) Turcz (LF), and Euonymus alatus (Thunb.) Siebold (EA). Proximate compositions (moisture, protein, ash, dietary fiber, and fat), minerals (calcium, phosphorus, iron, potassium, sodium, and magnesium), and vitamins (riboflavin and vitamin C) were analyzed in the study. In this study, moisture contents of raw and blanched green vegetables were 71.28~92.68 g/100 g and 76.90~92.09 g/100 g, respectively. The protein and fat contents of raw LF (33.38 g/100 g and 4.50 g/100 g dry weight basis, respectively) were higher than those of other cultivars. Ash contents of AM were significantly higher than those of their respective raw samples. Potassium, magnesium, calcium, and sodium contents of AM were 7,710.63 mg/100 g, 1,786.67 mg/100 g, 1,534.44 mg/100 g, and 743.18 mg/100 g, respectively. In the case of raw green vegetables, iron content of TP was 55.23 mg/100 g, which was the highest value among tested green vegetables. Total dietary fiber content of EA was 59.75 g/100 g, which was the highest value. Riboflavin content was highest in the raw and blanched LF (3.10 mg/100 g and 3.05 mg/100 g, respectively). Vitamin C contents of raw and blanched EA were 468.28 mg/100 g and 471.42 mg/100 g, respectively, which were higher than the other values. There were differences in nutritional ingredients according to different types of green vegetables. Therefore, it is advisable to evenly ingest various green vegetables.