• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.436-446
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• 2012

A study was undertaken to examine the effect of the addition of coriander leaves(Coriandrum satovim L.) and brocolli stem powder addition on the quality attributes of pound cakes. Coriander leaves & brocolli stem powder was added to the batter, at a ratio of 10, 12.5 and 15%, respectively. The antioxidant activity was estimated by a DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in coriander leaves & brocolli stem powder and pounds cakes. Antioxidative activity had correlated highly with the total flavonoids contents of coriander leaves & brocolli stem powder of pound cakes, respectively(r=0.9096). The quality characteristics of coriander leaves & brocolli stem powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust, and the sensory quality of the cakes. The specific volume decreased significantly, with increasingly substituted level of coriander leaves & brocolli stem powder(p<0.01). The lightness was significantly decreased with increases in the coriander leaves & brocolli stem powder of pound cake crust and crumb(p<0.01). The hardness, chewiness and gumminess tended to reduce, and the cohesiveness decrease in both of powder. The consumer acceptability score for 10% coriander leaves & brocolli stem powder of pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and color. These results showed that coriander leaves & brocolli stem powder are good ingredients to increase the consumer acceptability and the health.

• Advances in environmental research
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• v.4 no.1
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• pp.1-15
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• 2015

A pot experiment was conducted to assess the effects of red pepper (Capsicum annuum) and coriander (Coriandrum sativum) on seedling growth of wheat (Triticum aestivum). The aqueous extracts treatment of red pepper and coriander showed a significant (p < 0.05) reduction in root, shoot and seedling length, number of leaves and seedling dry weight of wheat (T. aestivum) as compared to control. The inhibitory different effect on growth of wheat (T. aestivum) was directly proportional to the increasing concentration (1, 2, 3, 4 and 5%) of aqueous extracts of red pepper and coriander as compared to control treatment (0%). The root, shoot, seedling length and number of leaves of T. aestivum significantly p < 0.05 decreased at 5% concentration of red pepper as compared to control. The root, shoot and seedling growth of T. aestivum was also significantly reduced at 1, 2, 3, 4 and 5% concentration of coriander as compared to control. The root, shoot and leaves dry weight of T. aestivum at 5% coriander extract treatment concentration decreased as compared to control. The tolerance in seedlings of T. aestivum to red pepper and coriander extract treatment was dose dependent as compared to control. The seedlings of T. aestivum showed low percentage of tolerance to pepper extract treatment than coriander extract treatment.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.320-320
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• 2022

Coriander(Coriandrum sativum L.) belongs to the family Umbelliferae/Apiaceae. It is cultivated as a spice and medicinal herb around the world, including its leaves and seeds. Coriander leaves have soft and fragrant, so they can be used in cuisines such as China, Mexico, and, Southeast Asia. Coriander leaves contain a high amount of vitamin C, carotene, and multiple polyphenols. Coriander essential oils and extracts have various chemical components and are known to have antioxidant, antibacterial, and antifungal activities. This study was carried out for resource discovery, propagation, and DB construction of aromatic plants. In order to evaluate the genetic characteristics, 30 kinds of Coriander seeds were supplied from the Center for Genetic Resources. The evaluation of characteristics of the basal part leaf number, leaf shape, and plant height was investigated. Also, Essential oils extract from various parts of plants including the leaves, flowers, and steam isolated by simultaneous distillation extraction(SDE) apparatus. In the results, heights showed growing to 70 cm over and basal part leaf number 0 to7. The leaves are variable, they are measured according to leaves incisions, and most of the included incision. The qualitative analysis of EOs was performed using gas chromatography-mass spectrometry. EOs had various chemical compositions. Major compounds were trans-2-Decenal, linalool, decanal, 2-Dodecenal, 13-Tetradecanal, 2-Undecenal.

• Food Science and Preservation
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• v.5 no.1
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• pp.81-87
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• 1998

Antimicrobial activities of the extracts from spices microorganisms related to kimchi fermentation were investigated. 32 kinds of spices such as allspice, mount, basil, bay leaves, caraway, cardamon, celery, chilli powder, chives, cinnamon, clover, coriander, cumin, dill, fennel, garlic, horseradish, marjorarm, mugwort, mustard, nutmeg, onion, oregano, paprika, parsely, pepper, peppermint, rosemary, sage, tarragon, thyme and tumeric were extracted with water, ethyl ether, ethyl acetate and ethanol. Fractions were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides, The extracts of 28 kinds of spices except caraway, cardamon, paprika and tarragon by water extraction, those of 29 kinds except arrowroot, paprika and tarragon by ethyl ether extraction, those of 30 kinds except paprika and tarragon by ethyl acetate extraction, and those of 29 kinds except clover, paprika and tarragon by ethanol extraction showed strong antimicrobial activities against Lactobacillus plantarum. On the other hand, the extracts of 28 kinds of spices except caraway, cardamon, paprika and thyme by water extraction, those of 27 kinds except cardamon, cumin, paprika, tarragon and thyme by ethyl ether extraction, thou of 30 kinds except paprika and thyme by ethyl acetate extraction, and those of 28 kinds except cardamon, cumin, paprika and thyme by ethanol extraction showed strong antimicrobial activities against Leuconostoc mesenteroides.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.671-677
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• 2007

This study examined the relationship between chlorophyll(Chl) and ascorbic acid(ASA) as an index of freshness for vegetables, when the general consumers purchase several kinds of vegetables at the market. The leaves and fruits of several types of vegetables were divided into top, middle, and basal sections. Chl was determined by a spectrophotometer, and ASA was analyzed by high-performance liquid chromatography. For the vegetable sections, we found that Chl and ASA levels were highest in the top sections, followed by the middle, and were lowest in the basal portions. For the relationship between Chl and ASA in vegetables, there were seven classifications including high Chl(above 80mg/100g of fresh weight) and high ASA(above 80 mg/100 g of fresh weight) for mallow, and kail; the second group had high Chl and low ASA(below 80 mg), such as in spinach, burdock, and perilla leaves; the third group contained medium Chl($40{\sim}80mg$) and medium ASA($40{\sim}80mg$) levels, such as for gonddalbee, angelica, pumpkin leaf and coriander; the fourth group had medium Chl and low ASA levels, as in crown daisy and lettuce; the fifth group contained low Chl(below 40 mg) and high ASA, such as in hot peppers and parsley; the sixth group had low Chl and medium ASA levels, and included broccoli, pak choi, and sweet peppers; finally the seventh group contained low Chl and low ASA levels, as in dropwort, young radishes, shallots, cucumbers and swiss chard.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.392-399
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• 2021

This study was conducted to research the status of pesticide residues in a total of 114 herbs and spices obtained from January to October 2020. 341 pesticide residues were analyzed by the multi class pesticide multiresidue methods using GC-MSMS, GC-ECD, GC-NPD, LC-MSMS, LC-PDA, and LC-CAS. As a result of analysis, 36 pesticide residues were found, and detection rate was 31.6%. Of them, seven samples were detected over Maximum Residue Limits (MRLs) and the unsuitable level in pesticide was 6.1%. The herbs and spices exceeding MRLs include coriander (2 times), mint (2 times), basil (once), rosemary (once), and boraye (once). According to an analysis of 341 pesticide residues, 22 pesticides were detected 52 times and 8 pesticides were found to exceed the MRLs. The pesticides exceeding MRLs were ingredients such as etofenprox, flufenoxuron, fluquinconazole, iprodione, lufenuron, paclobutrazol, phenthoate, and spiromesifen.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.249-259
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• 2022

This study investigated pesticide residues in 7,069 agricultural products distributed in the city of Incheon from 2019 to 2021. Ingestion of pesticides can cause serious carcinogenic, endocrine, neurological, and reproductive problems. Pesticide residues in the samples were analyzed using various multi-residue methods (GC-MS/MS, GC-ECD/NPD, LC-MS/MS, and HPLC-UVD) on the Korean Food Code. The violation rate of the samples exceeding the maximum residue level (MRL) of pesticide residues for the years 2019, 2020, and 2021 was 1.0%, 1.4%, and 1.1%, respectively. Diazinon, flubendiamide, procymidone, fluxametamide, and fluquinconazole were the most frequently reported violative pesticide residues. Most commonly encountered agricultural products exceeding MRLs were coriander leaves, chamnamul, chwinamul, welsh onion, and crown daisy. Agricultural products and pesticides frequently exceeding MRLs should be continuously inspected for food safety. Continuous monitoring of pesticide residues in agricultural products is indispensable to improve consumer safety by preventing the distribution of agricultural products exceeding MRLs.