• Food Science and Preservation
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• v.11 no.1
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• pp.57-62
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• 2004

Pesticide contaminants content was determined about both general vegetables marketed at Garak-dong market and organic vegetables cultivated at Hongchun, Kangwon-do. The vegetables were kale, Angelica Keiskei Koidz, celery, lettuce and Allium fistulosum. Pesticide contaminants content of 5 kinds general vegetables were 93.5, 57.7, 112.4, 76.5, 65.2 ppm, respectively. This residual levels were showed 75.35, 70.68, 78.49, 70.49％ about standard level, respectively. Angelica Keiskei Koidz was not able to calculate the residual level because the standard level was not established in Korea. In contrast, the residual levels of organic vegetables were determined 36.4, 21.0, 42.9, 29.1, 25.1ppm, respectively. This level was about 30％ of standard level, 38.93, 36.40, 38.17, 38.04, 38.50％ of general vegetables. At the result, pesticide contaminants content of organic vegetables was less than 40％ of general vegetables.

• Korean Journal of Environmental Agriculture
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• v.24 no.1
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• pp.34-39
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• 2005

To investigate the germanium content in paddy soil in Gyeongnam province, 310 paddy soil samples were collected at 19 areas in Gyeongnam, Ulsan and Busan. Contents of germanium in paddy soils were analyzed in different topographies, soil types and soil textures. Average content of germanium in Gyeongnam was 0.24 mr/kg, those of Masan, Jinju and Hadong were above 0.30 mg/kg. Germanium content with different topographies were no difference. Germanium contents in different soil types were 0.27 mg/kg in well adapted soil and 0.23 mg/kg in poorly drained soil. Germanium contents in different soil textures were 0.27 mg/kg in silt loam and 0.23 mg/kg in sandy loam. To determine germanium content on agricultural product in the field, content of germanium in cereals, vegetables and fruits were analyzed. Germanium content of agricultural product was high in the order of cereals>vegetables>fruits. In case of vegetables, germanium contents were high in the order of leaf vegetables>root vegetables>fruit vegetables. Germanium contents were high with 62 and $65{\mu}g/kg$ in lettuce and young radish, respectively. To analyze the germanium content in medicinal plant, samples were collected from 19 medicinal plants at Hamyang areas. Germanium contents in Angelica keiskei, Ligusticum chuanxiong, Panax ginseng and Atractylodes macrocephala were relatively high with $100{\mu}g/kg$ above.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.

• Korean Journal of Medicinal Crop Science
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• v.5 no.2
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• pp.102-107
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• 1997

This study was carried out to increase the rate of plant regeneration from embryogenic callus of A. keiskei on MS medium supplemented with ethylene inhibitors. When leaflet, petiolule, and petiole of A. keiskei were cultured on MS medium supplemented with 2, 4-D, callus was well induced from leaflet segments at 2.0 ppm 2, 4-D. Shoot elongation of plantlets and shooting from embryogenic callus of A. keiskei were best on 2, 4-D-free medium supplemented with 2 ppm $AgNO_3$ or 10 ppm $CoCl_2{\cdot}6H_2O$, but it was suppressed on the medium containing 1 ppm 2, 4-D with $AgNO_3$ or $CoCl_2{\cdot}6H_2O$. Root elongation of plantlets from embryogenic callus was best on 2, 4-D-free medium supplemented with 1 ppm $AgNO_3$ or 5 ppm $CoCl_2{\cdot}6H_2O$, but rooting from embryogenic callus was none on the medium containing 1 ppm 2, 4-D with $AgNO_3$ or $CoCl_2{\cdot}6H_2O$. Fresh weight of plantlets from embryogenic callus was heaviest on 2, 4-D-free medium supplemented with 2 ppm of $AgNO_3$ or $CoCl_2{\cdot}6H_2O$, while it was heaviest on the medium containing 1 ppm 2, 4-D with 1 ppm $AgNO_3$ or 2 ppm $CoCl_2{\cdot}6H_2O$.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.11-17
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• 1995

Proximate compositions pH, contents of Vitamins in Russian comfrey(RC) were investigated to furnish basic research for the utilization of health foods or processed foods. Analysis has been made of the proximate composition of comfrey leaf and root of RC, and pH, vitamin content of RC. The moisture, crude protein, crude fat and crude ash of RC were 89.78%, 3.23g/100g, 0.40g/100g in leaf and 69.66%, 0.44g/100g, 0.21g/100g, 8.24g/100g in root, respectively. pH of RC was 7.33. The $\beta$-carotene content in RC was 1097.158$\mu\textrm{g}$/100g. Vitamin B content in RC was 0.01mg/100g. Vitamin B content in RC was 0.29mg/100g. Niacin content in RC was 1.2mg/100g. Vitamin C content in RC was 26.4mg/100g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1227-1236
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• 2001

Genotoxicological safety on 10 kGy-gamma irradiated vegetable juices such as Oenanthstolonifera DC., Daucus carota L., Brassica oleracea var. acephala and Angelica keiskei was determined by the Salmonella typhmurium reversion assay, the SOS Chromotest using in Escherichia cloi PQ37 and chromosome aberration test in cultured Chinese hamster lung (CHL) fibroblast cells. Vegetable juices exposed to 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.791-794
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• 2011

The aim of this study was to investigate the antimicrobial characteristics of citral against Salmonella Typhimurium and Staphylococcus aureus. Antimicrobial activities were determined according to the citral concentration and initial pH. The tested citral concentrations were 0-1,000 ppm in tryptic soy broth (TSB) and 0-5,000 ppm in Angelica keiskei juice (NokJeup). The initial pHs tested were 4-7. Antimicrobial activities increased as citral concentration increased. S. aureus was more susceptible than S. Typhimurium during culture in TSB. But S. aureus was less susceptible to pH changes. Citral caused about 1-2 log reduction of S. aureus and 2-5 log reduction of S. Typhimurium after 10 min exposure at different pHs. As the citral concentration in the Algelica keiskei juice increased, S. aureus was easily inactivated but S. Typhimurium was not inactivated.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.466-471
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• 2010

This study investigated the effects of dietary supplementation of fermented apple pomace (FAP), fermented pear pomace (FPP), fermented orange pomace (FOP), and fermented Angelica keiskei Koidz pomace (FAKP) on performance, shelf life, fatty acid composition and cholesterol in broiler chickens. A total of 600, 1-day-old male broiler chicks (Cobb strain) were randomly divided into six groups with four replicates of 30 birds each. There were five treatment groups: control (C), FAP (1.0%, T1), FPP (1.0%, T2), FOP (1.0%, T3), and FAKP (1.0%, T4). The body weight of the broiler chickens fed FAP diet was higher (1,758 g) than the other treatments. There was no difference in the thiobarbituric acid reactive substances (TBARS) in chicken meat between all groups at days 1, 3, and 5 of storage, while the FAP-supplemented group displayed lower TBARS values at day 7. There was no significant difference in fatty acid composition between the groups but the cholesterol content of chicken meat was lower than the control groups. These results suggest the possibility that FAP could be used as a functional feed to improvement the quality performance of broiler chickens.

• Food Science and Preservation
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• v.11 no.3
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• pp.424-429
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• 2004

Proximate components, minerals, vitamins and chlorophyll contents were determined in vegetables purchased at Garak-dong market and organic vegetables cultivated at Hongchun, Kangwon-do. The vegetables were Kale, Angelica Keiskei Koidz, Celery, Lettuce and Allium fistulosum. In proximate component contents, analyzed crude protein and fat contents of organic vegetables were higher than those of general vegetables. Organic vegetables had strong green color. Minerals such as sodium, potassium, calcium, phosphorus, iron as well as vitamins were determined. Contents of minerals and vitamins in organic vegetables were higher than those of general vegetables. Total mineral content of organic and general kales were 811.8 mg/l00g, and 688.1 mg/l00g, respectively. Total mineral content of organic Angelica Keiskei Kowz, Celery, Lettuce and Allium fistulosum were 447.9, 486.5, 368.6, and 320.9 mg/100g, respectively.