• Applied Biological Chemistry
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• v.47 no.1
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• pp.96-106
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• 2004

Response surface methodology (RSM) was applied in roasting processes of perilla leaves to develop a high quality perilla leaf tea. The Hunter color parameters and electron donating ability were monitored to optimize organoleptic properties of perilla leaf tea. The roasting processes were based on the central composite design with primary variables-roasting temperature $(140{\sim}220^{\circ}C)$, time $(5{\sim}25)$, and reaction variables-sensory test, electron donating ability. From the variables, the roasting condition was optimized using statistical analysis system (SAS) program as developing the functional tea using perilla leaf. Hunter color L and b values of the powdered samples increased with the roasting processes, but Hunter color a value decreased. Electron donating ability was influenced by roasting temperature (p<0.01) and time (p<0.01), and optimum condition selected was at $220^{\circ}C$ for 15 min with coefficient of determinations $(R^2)$ above 0.98. After preference test of perilla leaf tea using parameter of taste, color, and flavor, we can estimate that the optimal roasting condition of preilla leaf for function tea manufacturing are $210{\sim}220^{\circ}C$ for $10{\sim}20$ min by response surface methodology (RSM). Tyrosinase, xanthine oxidase and electron donating ability were 10.14, 14.37 and 59.19% of perilla leaf tea.

• Journal of Nutrition and Health
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• v.32 no.5
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• pp.540-551
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• 1999

This study was performed to investigate the effects of dried leaf powders and ethanol extracts of Perilla frutescens(perilla leaf), Artemisia princeps var. orientalis(mugwort) and Aster scaber(chamchui) on lipid metabolism and antioxidative capacity in rats. Forty-nine male Sprague-Dawley rats weighing 105.9$\pm$1.7g were blocked into seven groups according to body weigth and raised for four weeks with diets containing 5% dried powders of perilla leaf, mugwort and chamchui, or ethanol extracts from the same amount of each dried leaf powder. Food intake was higher in the control and chamchui powder groups than the other remaining groups. Weight gain was not significantly different among all experimental groups. Food efficiency ratio was highest in the perilla leaf powder group. Plasma total lipid and cholesterol, liver total lipid and triglyceride levels were highest in the perilla leaf powder group. In contrast, dried powders of mugwort and chamchui showed hypolipidemic effects in plasma and liver. Plasma and liver TBARS levels in both dried powder and ethanol extract groups of the three plants were lower than control. There was also no significant difference between corresponding dried powder and ethanol extract groups. Catalas and GSH-Px activities in erythrocyte and liver were not different among all the experimental groups. However, SOD activities were significantly different among the esperimental groups. In erythrocyte. SOD activiteis of all dried powder and ethanol extract groups except the perilla leaf powder group were higher than control, and the chamchui power group showed the highest activity among them. In liver, all the plant groups showed higher SOD activities than control. There was no significant difference between corresponding dried powder and ethanol extract groups. In conclusion, the dried chamchui powder and liver. All the dried plant powder and ethanol extract were effective in decreasing the TBARS levels of liver and particularly plasma. Among the antiocidative enzymes, SOD activity was most responsive to the experimental diets. All the plant groups showed increases in liver SOD activities and there were more increments in dried powder groups. Since the effects of dried powder groups on lipid metabolism were better than those of extract groups, it is plausible that the high dietary fiber level in dried powders was effective. Antioxidative effects were not significantly different between corresponding dried power and extract groups, and it was thought that ethanol extracts from three plants also had similar antioxidative effects as dried powderers.

• Journal of Environmental Science International
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• v.29 no.4
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• pp.423-434
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• 2020

The effects of amino acid and/or urea liquid fertilizer application on the growth and phytochemicals of Perilla leaves were summarized as follows; The fresh weight of the perilla leaves was in the order of CF, CL, KLF, and control, and 39.7 g, 37.4 g, 36.5 g and 32.3 g were measured. The plant height increased by 71.6 cm in the CF treatment than in the control(54.6 cm). The number of nodes was 14.3 node in CF treatment and 19% more than control(12 node). The vitamin C content tends to be increased by fertilizing the amino acid solution in the perilla leaf. The components of polyvalent unsaturation of n-6 origin were measured in CF treatment, KLF treatment, and control in 10.19 mg, 10.18 mg, and 9.38 mg per 100 g, respectively. Glutamic acid, aspartic acid, leucine, arginine, alanine and lysin were contained in perilla leaf amino acid. Glutaminic acid content was found to be 455.1 mg, 495.6 mg, and 478.8 mg in the control, KLF and CF treatment per 100 g, respectively. Effective nutrition management using amino acid fertilizer optimizes crop yield and profitability, it is important to reduce the negative environmental risks of using fertilizer.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.2
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• pp.192-198
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• 1999

A pot experiment was carried out to investigate the effect of boron on the growth, symptom, yield, and content of boron in Perilla(Perilla frutescens var. japonica HARA), Melon(Cucumis melo L.) and Cucumber(Cucumis sativus L.). The results obtained are as follows. Perilla. melon and cucumber uptake a lot of boron from the soil, and toxic effects of boron result in leaf tip yellowing by progressive necrosis. Yield of perilla, melon and cucumber are decreased at the $3{\sim}5mg\;kg^{-1}$, $5{\sim}10mg\;kg^{-1}$ of boron applicated in soil, respectively. Boron content in the leaf is the highest among various parts plant, and the tip and margin of the leaf contained more boron than central part of the leaf. Boron applicated was moved and accumulated to the plant and soil.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.171-174
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• 2005

This study was conducted to know the difference of major characteristics between seed and vegetable perilla varieties. Perilla accessions examined were classified into two groups, i.e., seed perillla variety (saeyeopcildeulkkae, yangsandeulkkae, and younghodeulkkae) and vegetable perilla variety (ipdlkkae 1, namcheondeulkkae, and manbaekdeulkkae). The differences of growth characteristics were observed between two types of perilla varieties. The average flowering date of vegetable perilla varieties (Sep. 28) was 23 days later than that of seed perilla varieties (Sep. 5). Also, the stem height and node numbers of vegetable perilla varieties lower than those of seed perilla varieties. The average 1,000-seed weight, yield, and oil content of seed perilla varieties were higher than those of vegetable perilla varieties. However, as leaf characteristic, the leaf yield (1.8 times) and cyanidin content (2.1 times) were greater than in perilla variety for vegetable. No difference was observed in fatty acids composition between two types of perilla varieties. The average total chlorophyll content in leaves of seed perilla varieties was higher than in that of vegetable perilla varieties.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.629-636
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• 2013

As a result of testing cream soup prepared by adding variable amounts of freeze-dried perilla leaves, the moisture content was lowest at 86.91 for the cream soup containing 20% perilla leaves, and the pH was highest at 7.26 for the control group. The brightness was highest at 78.08 for the control group not containing perilla leaves, and the redness was lowest at -12.73 for PS20. The redness increased significantly (p>0.001) with increasing amounts of perilla leaves. As the amount of perilla leaves increased, the viscosity of the cream soup decreased gradually. In terms of bacteria, no microorganism was found until day 1. The control group with 0% camellia leaves contained $4.5{\times}10^3$ CFU/mL on day 3 and all groups contained microorganisms on day 5. The control group showed the highest content of microorganisms at $3.1{\times}10^4$ CFU/mL; PS20 containing the largest amount of perilla leaves showed the lowest content of microorganisms on day 7 and on day 10. The DPPH free radical removal activity of cream soup increased significantly (p>0.001) with the increasing amount of perilla leaves. In the sensory test, the color was highest at 5.3 for PS15 containing 15% perilla leaves, and there was no significant difference compared to that of the 10% group. The group with the lowest color was PS20. The fragrance was also highest at 5.6 for PS15, and the taste and after-taste were highest for PS10 containing 10% perilla leaves. Overall, the preference was highest at 5.3 for PS15 and lowest at 3.6 for PS20, with the greatest content of perilla leaves. Considering these findings, the optimal content of perilla leaves in cream soup would be 10~15%. Adding more than 20% perilla leaves would make the soup less preferable to the control group not containing any perilla leaves.

• Journal of Plant Biotechnology
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• v.33 no.2
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• pp.111-115
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• 2006

This study was carried out to establish genetic transformation of Rot 3 gene into perilla plants and to evaluate aromatic compounds, brightness, anthocyanin contents and leaf index in Rot 3 overexpressing transgenic lines. Rot 3 transmitted successfully from T$_1$ to T$_2$ generation showing stable gene expression. It revealed that there was no difference between transgenic and non-transgenic plants in major agronomic characteristics of progeny analysis. There was not much difference in aromatic compounds and leaf brightness did not showed variations between transgenic and non-transgenic, but leaf index was distinguished, respectively.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.7 no.3
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• pp.73-77
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• 2004

The purpose of this study was to improve the ornamental value of Perilla frutescens var. acuta. The growth of Perilla frutescens var. acuta was significantly varied as according to light intensities. The plant height, crown width, petiole length, leaf length, leaf width, stem diameter, and chlorophyll content were the greatest with 30% shade treatment. All of growth characteristics decreased as increasing shading levels. The anthocyanin contents also decreased with 70% shading level. The leaf color turned from dark purplish red to deep yellowish green, and the growth rate and ornamental value were the lowest with 70% shading condition.

• Journal of Environmental Science International
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• v.19 no.10
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• pp.1301-1305
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• 2010

This study was carried out to investigate the effect of KEM and SAF appication on contents change of fatty acids and organic acid of perilla(Perilla Frutescens Britton). Contenst of squalene in perilla leaves on control and KEM/SAF treated were 3.39 mg and 4.22 mg, respectively. Therefore the squalene quantity of KEM/SAF treated leaves was 24.2% more than that of control. A total 6 fatty acids in perilla leaves were analyzed in this study. Percentage of the saturated and unsaturated fatty acid in perilla leaves were 20 and 80%, respectively. Contents of phytosterols in perilla leaf such as campesterol and sitosterol were 2.0 and 20.0 mg, respectively. Therefore sitosterol content was 10 fold more than that of campesterol. The KEM/SAF application on perilla leaf was effective on the change of squalene or phytosterol contents. However effect of that was negligible on the change of fatty acid content.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.289-294
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• 2004

The antioxidant activity of forty two kinds of salad vegetables grown in Korea was evaluated. Methanol extract of freeze-dried vegetable was assayed by radical scavenging activity using 1,2-diphenyl-2-picrylhydrazyl (DPPH) and Fe^{2+}$-catalyzed lipid peroxidation inhibition by TBA method. Total phenolics were determined colorimetrically using Folin-Ciocalteu reagent. The highest radical scavenging activity was expressed by perilla leaf, followed by dandelion leaf, red and green leafy lettuce, of which $IC_{50}$ was less than 0.10 mg/mL. Angelica leaf showed the highest inhibitory action for lipid peroxidation with $95\%$, and then dandelion leaf, water spinach, and perilla leaf inhibited over $80\%$. However, lettuce (Iceberg) and young Chinese cabbage exhibited the lowest antioxidant activity based on both assay methods. Highly positive correlations between antioxidative activities and total phenolics were observed (p < 0.001). The results suggested that salad vegetables, especially perilla leaf, leafy lettuce, dandelion or angelica, could be used for easily accessible sources of natural antioxidants.