• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.563-567
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• 1998

Volatile flavor components of edible portion of leek(Allium tuberosum R.) were extracted by SDE(simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1 : 1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.105-113
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• 2008

The purpose of this study was to develop a muffin containing dried leek powder. The complete analysis was conducted using the Design Expert 7 program (Stat - Easy Co., Minneapolis, MN, USA). The leek muffins were produced with varying amounts of leek powder (A), sugar (B), and butter (C). According to response surface methodology (RSM), there were 16 experimental points, including two replicates. The leek muffin formulation was optimized using rheology and sensory analyses. For the results, a quadratic model was applied in determining lightness, volume, hardness, and sensory characteristics, including flavor, texture, and overall quality; redness and height were represented by a linear model. Lightness decreased and redness increased with increasing amounts of leek powder (p<0.001). In addition, hardness displayed significant differences (p<0.001) with increasing amounts of leek powder. The sensory evaluation results showed significant differences for color, flavor, texture, and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined as 8.30 g of leek power, 88.37 g of sugar, and 81.70 g of butter.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.250-254
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• 2002

The anticancer effects of leek (buchu in Korean) kimchi were evaluated in the human cancer cells: AGS gastric adenocarcinoma cells, HT-29 human colon adenocarcinoma cells and HL-60 leukemia cells. The leek kimchi (fermented for 6 days at 15$^{\circ}C$) was fractionated into 7 groups: methanol extract, hexane extract, methanol soluble extract MSE), dichloromethane (DCM) fraction (fr.), ethyl acetate fr., butanol fr. and aqueous fr. Most of the leek kimchi tractions inhibited the growth of AGS and HT-29 cancer cells in a dose dependent manner. In particular, the DCM fr. showed the highest inhibitory effect among the tractions. Treatment with the DCM fr. (0.1 mg/mL) reduced the survival rates of AGS and HT-29 cancer cells to 19% and 37% of the controls, respectively. Moreover the DCM fr. of the leek kimchi arrested G2/M phase in the cell cycle and induced apoptosis in HL-60 human promyelocytic leukemia cells. These results indicate that the leek kimchi exerted an anticancer effect on those human cancer cells, and that the DCM fr. arrested G2/M phase in the cell cycle and induced apoptosis in the leukemia cells.

• Korean Journal Plant Pathology
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• v.14 no.6
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• pp.567-570
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• 1998

More than 100 isolates of Stemphylium obtained form leaf blight lesions of garlic (Allium sativum), onion (A. cepa) and leek (A. fistulosum) were identified as Stemphylium vesicarium (Wallr.) Simm. based on various morphological characteristics rather than S. botryosum Wallr. previously reported on those plants in Korea. In controlled inoculations, the pathogen induced the disease symptoms on leaves of garlic 7 days after inoculation. Onion and leek were also artificially infected by the fungus. This is the first report of S. vesicarium causing a leaf blight of garlic, onion and leek in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.4
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• pp.596-602
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• 2013

To investigate the synergistic effect(s) of electron-beam (EB) irradiation and leek (Allium tuberosum Rottler) extract on the quality of pork jerky during ambient storage, we irradiated prepared pork jerky samples (control and samples with 0.5% and 1.0% leek extract) with EB technology at doses of 0, 1, 2, and 4 kGy, stored them for 2 months at $25^{\circ}C$, and analyzed them. Water activity was 0.73 to 0.77 in non-irradiated samples, and no significant difference in the water activity was observed between the samples treated with leek and the control. The total aerobic bacterial count was significantly decreased with an increase in the irradiation dose and leek extract addition when compared to that of the control ($4.54{\pm}0.05$ log CFU/g). Further, the Hunter color values ($L^*$, $a^*$, and $b^*$) were found to be significantly decreased following leek extract addition and EB irradiation. However, the color values, especially the $a^*$ value of the irradiated samples significantly increased during storage. Notably, increasing the EB irradiation dose enhanced the peroxide value. Sensory evaluation revealed that irradiation decreased flavor and overall acceptability. Our findings suggest the use of EB irradiation in combination with leek extract to improve the microbiological safety of pork jerky. However, in order to meet market requirements, novel methods to enhance the sensory quality of pork jerky are warranted.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.102-107
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• 1999

Several ingredients of kimchi including chinese cabbage, garlic, leek, big green onion, and small green onion were assayed for their chitinase activities. Kimchi with various leek contents (4, 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the chitinase (EC 3.2.1.14) activity and textural properties were determined. The chitinase activity of the ingredients was in the order of garlic>leek>small green onion>chinese cabbage>big green onion. During fermentation, the chitinase activity of kimchi juice appeared more prominent than that of kimchr tissue, however, it was decreased in all kimchi samples among which the control sample showed a remarkable drop. The activity of chitinase in kimchi tissue increased until 3rd or 5th day of fermentation and then decreased. The puncture force of all kimchi samples decreased and those of leek-added kimchi were higher than those of control. The above results suggested that the addition of leek for kimchi preparation could contribute to the improvement of textural qualities of kimchi due to chitinase activities of leek during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.780-785
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• 1999

The effect of addition in different amounts of leek(4, 8, 12% respectively) during fermentation of kimchi was investigated. Fermentation characteristics such as pH, acidity and total reducing sugars as well as microbiological properties were determined. During fermentation, pH was more slowly lowered in kimchi added with leek than in control and titrable acidity of these kimchi was lower than that of control. Viable cells of total bacteria and lactic acid bacteria in these kimchi were higher than that of control during fermentation. Content of total reducing sugars was higher than that of control. Three kinds of reducing sugars such as fructose, glucose and galactose were detected and the dominant one appeared to be fructose. These results suggested that addition of leek seems to retard fermentation of kimchi due to their anti microbial actvity.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.513-515
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• 1998

This study was performed to determine the contents of mineral and bioactive components in leek samples harvested at different times. Analysis of chlorophyll contents of leek harvested at different times showed the latest one (5th sample) had the highest level among samples. The leek harvested at the earliest (1st) had the highest amount of Fe, f and Cu while 5th sample was highest in Ca, Mn, P, Zn and Na contents. Lead (Pb) was not detected in any leek sample harvested at different times. SOD (superoxide dismutase)-like activity was the highest in leek harvested at the earliest.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.518-523
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• 2011

The aim of this study was to evaluate the antimicrobial activities of leek and garlic extract juice and powder against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus in a single strain and a mixed strains system. Garlic juice and powder showed higher antimicrobial activity against Sta. aureus than that of E. coli or S. enteritidis. The antimicrobial activities of the leek and garlic powders decreased with increasing temperature and time, but stabilized at various pHs. The antimicrobial effects of mixtures of various ratios between the leek and garlic extracts increased with an increase in garlic extract content. No synergistic effects by the leek and garlic mixtures were observed. In a mixed strains system, the antimicrobial effects of leek and garlic powder were similar to those in a single strain system.

• Korean Journal of Microbiology
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• v.37 no.3
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• pp.234-238
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• 2001

For the comparison of fermentation pattern of leek kimci with chinese cabbage kimchi, the changes of total viable cell number, Leuconostoc sp. bacteria, Lactobacillus sp. bacteria, pH and total sugar content of twotypes kimchies were investigated during fermentation at $20^{\circ}C$ and $10^{\circ}C$. In chinese cabbage kimchi at $20^{\circ}C$ fermentaion, the numbers of total viable cell, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria reachedthe maximum level on 2nd day and reduced slowly. But in leek kimchi, the maximum numbers of total via-ble cells, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria were obtained after 3 days fermentation,and the cell number of Lactobacillus sp. maintained at the maximum level oyer 15 days. At $10^{\circ}C$ fer-mentation, in both kimchies, the viable cell number of lactic acid bacteria more slowly increased anddecreased than at $20^{\circ}C$. The pH of chinese cabbage kimchi was 4.2 on 3rd day (optimal ripening phase) andmere decreased to 3.5 after 5 days, but in leek kimci the pH 4.2 could be reached after 10 days at $20^{\circ}C$. At $10^{\circ}C$, the optimal ripening pH 4.2 of chinese cabbage kimchi was reached after 6 days, but in leek kimchieven though after 24 days, the pH was maintained oyer 4.3. The total sugar contents of chinese cabbage him-chi and leek kimci were decreased continuously during fermentation. From these results, we know that thefermentation of leek kimchi proceed more slowly than chinese cabbage kimchi by the retardation of lacticacid bacteria growing in leek kimchi.