• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.340-346
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• 2021

The purpose of this study was to investigate the volatile flavor compounds of Ligularia stenocephala and Ligularia fischeri, edible wild plants. The volatile flavor compounds were isolated by the simultaneous distillation extraction method and analyzed by GC-MSD (gas chromatography-mass selective detector). Forty-eight volatile flavor compounds were identified in the extracts from L. stenocephala and the major compounds were sabinene, cis-ocimene, trans-caryophyllene, and β-elemene. Fifty-one volatile flavor compounds were identified in the extracts from L. fischeri and the major compounds were α-pinene, germacrene-D, transcaryophyllene, endo-1-bourbonanol and 1-limonene. The common volatile flavor compounds between two plants were transcaryophyllene, sabinene, β-elemene and β-cubebene etc. However, α-phellendrene and myrcene were identified in L. stenocephala, but were not identified in L. fischeri. However α-pinene, germacrene-D and limonene were identified in L. fischeri but were not identified in L. stenocephala.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.18-18
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• 2021

Gomchwi using stuffed leaves is many cultivated for 'Gondalbi(Ligularia stenocephala)' among Gomchwi species. 'Gondalbi' species like to be cultivation on farm because of low the incense and the bitter taste, and high yield. But 'Gondalbi' caused to curtail yield that susceptibility of powdery mildew disease and shriveling and death of plant on summer season. To solve this problems, we crossed a Gomchwi and 'Handeari-gomchwi' to have resistance of powdery mildew disease and high yield. A new Gomchwi cultivar 'Jinmani' was bred by crossing between Gomchwi (Ligularia fischeri (Ledeb.) Turcz.) and Handaeri-gomchwi (Ligularia fischeri var. spiciformis Nakai). The selection and investigation of growth and yield characteristics were conducted from 2007 to 2020 in field and greenhouse of Highland Agriculture Research Institute, NICS, Rural Development Administration. The color of petiole ear was purple. trichome of petiole and leaf back non-existed, and luster of leaf back existed. Density of leaf vein was 4 degree among 1-5 degree in a newly developed cultivar 'Jinmani'. Plant height, leaf length, leaf width and petiole length were 55.7, 21.8, 22.2, and 33.9 cm, respectively in the 2nd year of growth characteristics. Plant size was similar with that of 'Gommany'. Bolting and flowering time were Aug. 5 and Sept. 5, respectively, and Bolting and flowering time of 'Gommany' showed similar to Aug. 8 and Sept. 1, respectively. 'Jinmani' showed higher number of leaves (202 ea.) per plant compared to 'Gommany' (159 ea.). Furthermore, yield was 67.9% higher in 'Jinmani' (2,569 g/plant) than in 'Gommany' (1,530 g/plant). 'Jinmani' showed lower leaf thickness (0.66mm) than 'Gommany' (0.69 mm), and consequently showed more hardness in leaf characteristics (25.1 kg/²) compared to 'Gommany' (24.3kg/cm²). 'Jinmani' showed similar strong resistance compared to 'Gommany' in the susceptibility of powdery mildew disease.

• Korean Journal of Plant Resources
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• v.31 no.6
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• pp.714-718
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• 2018

A new Gomchwi cultivar 'Sammany' was developed by a cross between Gomchwi (Ligularia fischeri (Ledeb.) Turcz.) and Handaeri-gomchwi (Ligularia fischeri var. spiciformis Nakai). Gomchwi is a common Korean name referring wild edible plant species within Ligularia genus. 'Sammany' has purple colored petiole ears and petiole trichome is absent. It has 2nd degree leaf vein density. Plant height, leaf length, leaf width and petiole length were 46.2, 19.1, 19.5 and 32.1 cm, respectively. Plant height was higher than 'Gondalbi'. Bolting occurred in mid. July and it flowered from late August to early September. 'Gondalbi' bolted and flowered 26 days earlier than 'Sammany', and consequently has earlier flowering time more than 26 day. Leaf number of 'Sammany' was 156 per plant but 'Gondalbi' had 130. 'Sammany' had thicker leaves (0.61 mm) compared to 'Gondalbi' (0.46 mm). As a result, yield was higher in 'Sammany (1,077 g/plant)' than 'Gondalbi (798 g/plant)' and leaf hardness was lower in 'Sammany ($20.8kg/cm^2$)' compared to 'Gondalbi ($23.0kg/cm^2$)'. In addition, 'Sammany' was found to be moderately resistant to powdery mildew. With enhanced agronomic and pathology traits, 'Sammany' was newly registered as a new Gomchwi cultivar (variety protection no. 131 on May 2017).

• Preventive Nutrition and Food Science
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• v.19 no.1
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• pp.34-39
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• 2014

This study evaluated the influence of cooking methods (blanching, pan-frying, and microwaving) on the antioxidant activity of Ligularia fischeri (LF) using myoglobin methods against five different reactive oxygen species (ROS) (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH), hypochlorite ions, hydroxyl radicals, peroxyl radicals, and peroxynitrite ions). With respect to DPPH scavenging activity, the antioxidant activities of blanched LF and pan-fried LF were significantly higher (P<0.05) than that of fresh LF for all cooking times. Pan-fried LF and microwaved LF showed higher antioxidant activities against hydroxyl radicals and peroxyl radicals than uncooked LF, while the protective effect of blanched LF was low, except for the at the 3 min cooking time point. Microwaved LF showed high antioxidant activity against all ROS at the 2 min cooking time point. Interestingly, LF that had been microwaved for 2 min and 3 min had high antioxidant values, whereas blanched LF and pan-fried LF had low antioxidant values. The activities of cooked LF against five different ROS were characterized comprehensively by 5-axe cobweb charts.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.930-940
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• 2012

A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

• Korean Journal of Plant Resources
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• v.29 no.5
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• pp.625-629
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• 2016

A new Gomchwi cultivar ‘Gommany’ was bred by crossing between Gomchwi (Ligularia fischeri (Ledeb.) Turcz.) and Handaeri-gomchwi (Ligularia fischeri var. spiciformis Nakai). The selection and investigation of growth and yield characteristics were conducted from 2006 to 2011 in field and greenhouse of Highland Agriculture Research Institute, NICS, Rural Development Administration. The color of petiole ear was purple. Petiole trichome existed, but light of leaf back did not. Density of leaf vein was 5 degree in a newly developed cultivar ‘Gommany’. Plant height, leaf length, leaf width and petiole length were 47.7, 16.3, 21.2, and 31.4 ㎝, respectively in the 3 year of growth characteristics. Plant size was also higher than that of ‘Gondalbi’. Bolting and flowering time were Aug. 5 and Sept. 10, respectively. In contrast, Bolting time of ‘Gondalbi’ showed 25 days quite earlier bolting time compared to ‘Gommany’, Which led to earlier flowering time. ‘Gommany’ showed higher number of leaves (138) per plant compared to ‘Gondalbi’ (130). Furthermore, yield was 97% higher in ‘Gommany’ (1,575 g/plant) than in ‘Gondalbi’ (798 g/plant). ‘Gommany’ showed higher leaf thickness (0.69㎜) than ‘Gonalbi’ (0.46 ㎜), and consequently showed more hardness in leaf characteristics (24.3 ㎏/㎠) compared to ‘Gondalbi’ (23.0㎏/㎠). ‘Gommany’ showed higher resistance in the susceptibility of powdery mildew compared to ‘Gondalbi’. ‘Gommany’ cultivar was registered as a novel variety with number 90 in The Minister of the Korea Forest Service on December 2015.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.508-514
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• 2016

Effects of the ethyl acetate fraction from gomchwi (Ligularia fischeri) extract against high $glucose/H_2O_2-induced$ oxidative stress and in vitro neurodegeneration were investigated to confirm the physiological property of the extract. The ethyl acetate fraction of gomchwi extract showed the highest total phenolic contents than the other solvent fractions. An anti-hyperglycemic activity of the ethyl acetate fraction was evaluated using the ${\alpha}-glucosidase$ inhibitory assay, and the half maximal inhibitory concentration ($IC_{50}$) value for ${\alpha}-glucosidase$ was found to be $727.64{\mu}g/mL$. In addition, the ethyl acetate fraction showed excellent 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt radical scavenging activity, and inhibition of malondialdehyde production. The ethyl acetate fraction also decreased intracellular reactive oxygen species, whereas neuronal cell viability against high glucose/$H_2O_2$-induced cytotoxicity was found to be increased. Finally, 3,5-dicaffeoylquinic acid as a main phenolic compound in the ethyl acetate fraction was analyzed by high-performance liquid chromatography. These results suggest that gomchwi might be a good natural source of functional materials to prevent diabetic neurodegeneration.

• Korean Journal of Poultry Science
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• v.50 no.1
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• pp.51-61
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• 2023

This study was designed to evaluate the effects of feral peach (Prunus persica Batsch var. davidiana Max.) sugar extracts (peach extracts) and Gomchwi (Ligularia fischeri) extracts on physicochemical properties of Woorimatdag 1breast marinated with red pepper sauce during cold storage for 18 days. Experimental groups were divided into five groups; CON: marinated breast with basic red pepper sauce, GP15 and GP30: added with 15% and 30% of peach extracts into CON, respectively, GG5 and GG10: added with 5% and 10% of Gomchwi extracts into CON, respectively. Moisture and fat contents of GP30 were lower than those of CON, GG5, and GG10 (P<0.05). Cholesterol content of GP15 was similar to that of CON, while it was lower than the other treatments. GP15 and GP30 showed significantly lower pH than the others. Especially, GP30 showed significantly lower total aerobic bacteria count than other treatment on day 10. During storage, peach and Gomchwi extracts were not significantly effect on meat shear force. Overall acceptability of GP15 was higher than that of GG10 at day 10 and 15 (P<0.05). These results indicated that the treatment of peach extracts has a tendency to improve the storage stability maintaining the sensory preference of marinated Woorimatdag 1 breast compared to Gomchwi extracts. Further study would be needed to identify the specific flavor-enhancing factors of GP treatments.

• Korean Journal of Plant Resources
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• v.30 no.4
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• pp.475-480
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• 2017

A new Gomchwi cultivar 'Damogy ' was bred by crossing between Gomchwi (Ligularia fischeri (Ledeb.) Turcz.) and Handaeri-gomchwi (Ligularia fischeri var. spiciformis Nakai). The selection and investigation of growth and yield characteristics were conducted from 2006 to 2011 in field and greenhouse of Highland Agriculture Research Institute, NICS, Rural Development Administration, Korea. On a newly developed cultivar 'Damogy', Color of petiole ear was purple, petiole trichome was exist, light of leaf back was not exist, and density of leaf vein was degree 4. Plant height, leaf length, leaf width and petiole length were 45.9, 16.9, 21.1 and 29.0 cm, respectively in the $3^{rd}$ year in growth characteristics. Plant size was also higher than that of Gondalbi. Bolting and flowering time were Aug. $23^{th}$ and Sept. $10^{th}$, respectively. In contrast, Gondalbi showed quite earlier bolting time more than 38 days compared with 'Damogy' and consequently earlier flowering time more than 26 day. 'Damogy' showed similar leaf number (129) per plant compared to 'Gondalbi' (130). Furthermore, yield was higher 'Damogy' (1,889 g/plant) than in 'Gondalbi' (798 g/plant). 'Damogy' showed higher leaf thickness (0.71 mm) than 'Gonalbi' (0.46 mm), and consequently showed more hardness in leaf characteristics ($28.3kg/cm^2$) compared with 'Gondalbi' ($23.0kg/cm^2$). 'Damogy' showed higher resistance in the susceptibility of powdery mildew disease compared to 'Gondalbi'. 'Damogy' variety was registered plant variety protection right as a No. 89 on December 2015.

• Korean Journal of Plant Resources
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• v.33 no.4
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• pp.245-254
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• 2020

This study was conducted for the comparison of antioxidant activities in different cultivation areas, harvest date and processing statuses in the new variety 'Sammany' of Gomchwi (Fischer ligularia). The lowland was Gangneung, 20 m above sea level, and the highland was Daegwallyeong, 750 m above sea level. The total phenolic contents, flavonoids, DPPH free radical scavenging activities, and reducing power were analyzed by freezing and drying the raw and blanched of Gomchwi leaves from April 18th to July 15th, and extracting them through in the use of methanol. Total phenolic contents, flavonoids, DPPH free radical scavenging activities and reducing power were found to be more pronounced during May than they were in the period of early harvest on April 18th in the lowland, as well as to be more effective during June than in May in the highland. Total phenolic contents, flavonoids, DPPH free radical scavenging activities, and reducing power by region, harvest date, and processing status were more effective in May than the early harvest of April in flat areas, and antioxidant activity in the highlands was elevated as of June. When compared with raw and blench leaves, raw leaves exhibited higher antioxidant activities across the board. Highland cultivation also displayed higher antioxidant activities than did lowland cultivation. Combining the above results, the 'Sammany' variety of Gomchwi was found to be more active in terms of antioxidants, which were harvested in May in flat areas and June in the highlands. Also, consuming them raw showed higher antioxidant activity than when blanched.