• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.284-293
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• 2019

This study investigated the volatile flavor composition of essential oils from Ligularia fischeri and Ligularia fischeri var. spiciformis. The essential oils obtained from the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). 99.63% volatile flavor compounds were identified in the essential oil from the L. fischeri. The major compounds were (E)-3-hexenol (30.73%), longiverbenone (13.23%), viridiflorol (12.39%), ${\gamma}$-muurolene (7.32%), limonene (6.12%), and caryophyllene (${\beta}-4.24%$). 99.76% volatile flavor compounds were identified in the essential oil from the L. fischeri var. spiciformis. The major compounds were ledol (42.81%), (E)-15-heptadecenoic acid (33.91%), ${\beta}$-bisabolol (3.23%), viridiflorol (3.08%), and cis-${\alpha}$-farnesene (2.60%). Although the two plants are very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of L. fischeri., it has high contents of monoterpene and sesquiterpene. (E)-3-hexenol, longiverbenone, ${\alpha}$-phellandrene, and ${\alpha}$-myrcene were regarded as the characteristic odorants of L. fischeri, but they were not identified in L. fischeri var. spiciformis. Ledo, (E)-15-heptadecenoic acid, and ${\beta}$-bisabolol were regarded as the characteristic odorants of L. fischeri var. spiciformis, but they were not identified in L. fischeri. The ratio of limonene, ${\gamma}$-muurolene and viridiflorol can be used as an indicator to distinguish between these two plants.

• Korean Journal of Plant Resources
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• v.21 no.5
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• pp.357-361
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• 2008

The photosynthetic characteristics of three Ligularia species, L. fischeri, L. fischeri var. spiciformis and L. stenocephala under-tree cultivated in Dunnae-myeon, Hoengsung-gun were measured and compared. Total mean photosynthetic rate increased with increasing the light intensity up to 2,000 PPFD. Mean photosynthetic rate of L. fischeri increased to maximum value of $21.1{\mu}mol\;CO_{2}m^{-2}s^{-1}$ with increasing the light intensity up to 1,600 PPFD, but it was decreased at 2,000 PPFD. The highest photosynthetic rate was shown in L. fischeri var. spiciformis, followed by L. fischeri, and L. stenocephala. was the highest $27.39{\mu}mol\;CO_{2}m^{-2}s^{-1}$ among three species, followed by that of The differences in photosynthetic rates were significantly different among the species each measuring date. L. fischeri var. spiciformis was more adaptive species at the low elevated under-tree cultivated sites, such as, Sanchemaeul Dunnae-myeon Hoeyngseung-gun than L. fischeri and L. stenocephala.

• 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.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.733-740
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• 2015

This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, $11.78{\mu}g/mL$11.78 ($IC_{50}$), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter's color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.

• Journal of Forest and Environmental Science
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• v.26 no.3
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• pp.209-217
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• 2010

The volatile aroma of fresh leaves is one of main factor in taste of all the edible green plants. The volatile aroma in almost edible green leaves are suggested as essential oil compounds. Ligularia fischeri, Synurus deltoides, Ligularia fischeri var. spiciformis and Aster scaber are one of the favourable edible green plants in Korea. In this study, volatile aroma compounds from Ligularia fischeri and Ligularia fischeri var. spiciformis species were analyzed by the SPME/GC/MSD method. Ligularia fischeri had 78 volatile aroma compounds such as D-limonene(20.28%), ${\alpha}$-pinene(dextro, 14.15%), L-${\beta}$-pinene(12.85%), 3-carene, ${\beta}$-cubebene(10.39%), etc. Ligularia fischeri var. spiciformis had 83 volatile aroma compounds such as D-limonene(36.97%), ${\beta}$-cubebene(13.95%), L-${\beta}$-pinene(13.38%), ${\alpha}$-pinene(dextro, 4.76%), caryophylle-ne(3.33%) etc. Conclusively, the commom volatile aroma compounds in Ligularia fischeri and Ligularia fischeri var. spiciformis leaves were D-limonene, ${\alpha}$-pinene, L-${\beta}$-pinene, ${\beta}$-cubebene, Caryophyllene, ${\alpha}$-farnesene, terpinolen. However, the composition and amount of volatile aroma compounds were very different between the two species.

• Journal of Korean Society of Forest Science
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• v.105 no.1
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• pp.63-72
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• 2016

A study was conducted to evaluate the effect of collected region(Bongpyeong in Gangwon, 690 m, Mt. Halla in Jeju, 1,085 m), pre-treatment (stratification, soaked in distilled water or $GA_3$) and shading (control, 50%, 80%) on seed emergence and seedlings growth of Ligularia fischeri. The result showed that seed emergence (%) of L. fischeri were 6.9~75.5% (Gangwon : 6.9~32.8%, Halla : 22.2~75.5%). Maximum seed emergence (%) of 32.8 (Gangwon) and 75.5 (Halla) were achieved for seeds were stratified, soaked in distilled water, and under non-shading for L. fischeri (Gangwon), whereas seeds were stratified, soaked in $GA_3$ 100 ppm, and under 80% shading for L. fischeri (Halla). In this study, the best seedling vigor index (SVI) of L. fischeri (Gangwon) and L. fischeri (Halla) were obtained when seeds were stratified, soaked in distilled water, and under 50% shading. The survival rate of potted seedlings for L. fischeri (Halla) were 100% of all shading conditions, but there were decreased by 77.8%, 61.1%, 55.6%, as an increasing shading rate (con, 50%, 80%) for L. fischeri (Gangwon). Therefore, good seedlings were obtained when seed (Mt. Halla) of L. fischeri were stratified, soaked in distilled water, and under 50% shading, and then seedlings were transferred in pot.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.277-283
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• 2011

The goal of this study was to make more efficient use of Ligularia fischeri which has both medical and cooking applications after freezing and drying. We manufactured Sulgidduk containing 0, 2, 4, 6 and 8% of Ligularia fischeri powder. Chemical analysis showed that Ligularia fischeri powder contained, 5.77% water, 19.97% crude protein, 1.89% crude fat, 13.12% crude ash, and 9.73% crude fiber. The water content of Sulgidduk to which Ligularia fischeri was added ranged from 37.72~40.20%. As more Ligularia fischeri was added, the L value and 'a' value increased, while the 'b' value did not significantly change. Optimal preference was for a 4% content of added Ligularia fischeri powder. Based on the results of this experiment, Sulgidduk manufactured with added Ligularia fischeri powder showed less hardness than the control group throughout a period of storage, and adequate addition of Ligularia fischeri powder can effectively enhance the storability of Sulgidduk containing Ligularia fischeri.

• Journal of Bio-Environment Control
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• v.18 no.1
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• pp.67-73
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• 2009

This study was conducted to gather the basic data on making good use of a kind of groundsel (Ligularia fischeri). We have made methanol extracts from Ligularia fischeri and have also determined the effects of extracting temperature and time on the physiological activities of methanol extracts from Ligularia fischeri. Total phenolic compound and flavonoid contents in the methanol extracts from Ligularia fischeri at the extracting concentration of $1,000mg{\cdot}L^{-1}$ were $75.8-297.7mg{\cdot}L^{-1}$ and $45.6-173.6mg{\cdot}L^{-1}$. Total phenolic compound and flavonoid contents, and DPPH radical scavenging activities were most increased when Ligularia fischeri was extracted with methanol at $95^{\circ}C$ for 6 hours, however, nitrite radical scavenging activities were extremely increased at $75^{\circ}C$ for 12 hours by 97.4%. At $200mg{\cdot}L^{-1}$ and $400mg{\cdot}L^{-1}$ methanol extracting concentration, the hyperplasia of lung cancer cells (Calu-6) and stomach cancer cells (SNU601) were effectively inhibited over 90%. Consequently, it was assumed that Ligularia fischeri was a functional vegetable with a higher physiological activities. Making the processed foods, it had better make the extracts from Ligularia fischeri with methanol at $95^{\circ}C$ for 6 hours.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.3 s.58
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• pp.129-134
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• 2006

In this study, we examined the effects of antioxidant, lipid peroxidation inhibition and suppression of UVA-induced MMP-1 expression in human dermal fibroblasts. Ligularia fischeri extract showed free radical scavenging effect by 82.3% at 5 mg/mL and superoxide radical scavenging effect by 79.3% at 5 mg/mL in the kanthine/xanthine oxidase system, respectively. At the concentration of $500{\mu}g/mL$, L. fischeri extract showed 97% inhibition on lipid peroxidation of linoleic acid. UVA induced MMP expression in human dermal fibroblasts was reduced 35% by treatment with $100{\mu}g/mL$ of L. fischeri extract. These results suggest that L. fischeri extract can be used for an anti-aging agent by antioxidation, lipid peroxidation inhibition and reducing UVA-induced MMP-1 production.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.605-612
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• 2013

The purpose of this study was to investigate the quality characteristics of maejakgwa prepared with Ligularia fischeri powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of maejakgwa dough significantly decreased in response to the addition of all levels of Ligularia fischeri powder. Spread factor values and water contents increased significantly with increasing amounts of Ligularia fischeri powder. In addition, the Hunter color L, a and b values decreased significantly with increasing amounts of Ligularia fischeri powder. Furthermore, hardness was increased significantly as the level of Ligularia fischeri powder increased. DPPH free radical scavenging activity increased significantly as the content of Ligularia fischeri powder increased (p<0.05). Finally, the results of the sensory properties indicated that maejakgwa containing 3% Ligularia fischeri powder had the highest scores. These results suggest that Ligularia fischeri powder can be applied to maejakgwa in order to achieve high quality and functionality.