• Title/Summary/Keyword: Medicinal cuisine

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The Effect of Temperature and Seed Soaking on Germination in Cynanchum wilfordii (Maxim.) Hemsl. (백수오 종자의 발아에 미치는 온도 및 침종 효과)

  • Hwang, In-Seong;Yoo, Ji-Hye;Seong, Eun-Soo;Lee, Jae-Geun;Kim, Hee-Young;Kim, Nam-Jun;Lee, Jung-Dae;Ham, Jin-Kwan;Ahn, Young-Sup;Kim, Na-Young;Yu, Chang-Yeon
    • Korean Journal of Medicinal Crop Science
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    • v.20 no.2
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    • pp.136-139
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    • 2012

  • This study is part of research to develop the technology for managing major medicinal crops after harvest. We studied the optimal germination conditions of $Cynanchum$ $wilfordii$ (Maxim.) Hemsl. The mean germination time (MGT) of $C.$ $wilfordii$ seeds was higher after soaking for 4 days after storage at $5^{\circ}C$ for 8 weeks, than with germination at $25^{\circ}C$ (3 days). However, the germinative energy (GE) decreased as the number of days soaking increased. The greatest germination rate ($83.3{\pm}8.8%$) was at $25^{\circ}C$ with no soaking of seeds stored at $-20^{\circ}C$ for 8 weeks. Based on these results, we characterized the germination conditions of a major medicinal crop.

  • https://doi.org/10.7783/KJMCS.2012.20.2.136 인용 PDF KSCI

Component Analysis and Antioxidant Activity of Wasabi japonica Matsum Leaves (고추냉이 잎의 함유성분 분석과 항산화 활성)

  • Park, Sung Jin;Lee, Hyeon Yong
    • Korean Journal of Medicinal Crop Science
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    • v.23 no.3
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    • pp.207-213
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    • 2015

  • The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Matsum leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 53.41%, 25.00%, 7.95% and 13.64%. And the calories of Wasabi leaves was 385.23 Kcal. Total dietary fiber was 52.27%. The K was the largest mineral followed by Ca, P, Mg which means Wasabi leaves is alkali material. The contents of sinigrin and allyisothiocyanate in the wasabi leaves were 69.2 mg/g and 241.0 mg/g, respectively. Total phenol contents of the hot water extract and the 70% ethanolic extract were $19.44{\pm}0.23$ and $19.33{\pm}1.17mg$ GAE/g, respectively. The total flavonoids content of the hot water extract and the 70% ethanol extract were $7.69{\pm}0.71$ and $19.25{\pm}1.41mg$ QE/g, espectively. The general nutrients and other antioxidant bioactive materials in Wasabi japonica Matsum leaves were also potential materials for good health food.

  • https://doi.org/10.7783/KJMCS.2015.23.3.207 인용 PDF KSCI