• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.274-282
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• 2007

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

• Journal of Life Science
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• v.18 no.4
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• pp.467-473
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• 2008

This study was performed to investigate the antioxidant effect of 80% ethanol extracts from Pimpinella brachycarpa in vitro. The extraction yields of 80% ethanol extract was 9.23 g/100 g. The extract was further fractionated subsequently by n-hexane, chloroform, ethylacetate, n-butanol and water. Water fraction showed the highest extraction yield among fractions. Antioxidative activities of different fractions were examined by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical generation, Rancimat test, thiobarbituric acid (TBA) value, nitrite scavenging activity, inhibition of lipid peroxidation and peroxide value in linoleic acid in comparison with the commercial antioxidant butylated hydroxytoluene (BHT). Antioxidant activities of n-hexane fraction of Pimpinella brachycarpa ethanol extract were the highest among fractions. Furthermore, the antioxidative capacity of the n-hexane fraction was similar to that of BHT.

• Food Science and Preservation
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• v.18 no.4
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• pp.590-596
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• 2011

Pimpinella brachycarpa, called as cham-na-mul in Korea, is an edible popular herb. However, the study of biological activity of P. brachycarpa is still rudimentary in worldwide. In this study, from the cultivated P. brachycarpa, we prepared the methanol extract and its subsequent solvent fractions, and their antimicrobial, antioxidation, and anti-proliferative activities were evaluated. The fraction yields of n-hexane (H), methylene chloride (EC), ethylacetate (EA), butanol (B), and water residue (W) from the methanol extract were 18.71, 0.7, 0.56, 4.57, and 71.51%, respectively. Analysis of total flavonoid and total polyphenol showed that the EA fraction contained the highest contents (89.23 and 200 mg/g), and the W residue has the lowest contents (19.6 and 2.27 mg/g) among the factions. In antimicrobial activity assay, the EA fraction showed a broad-range antibacterial activity, while the H fraction is effective against gram positive bacteria. In antioxidation activity assay, EA and B fraction showed strong DPPH anion and ABTS cation scavenging activities including reducing power, and Hand MC fraction showed effective nitrite scavenging activity (71.43~83.82 ${\mu}g$/mL of $IC_{50}$). In a while, only B fraction showed strong anti-proliferative activity against human colorectal cancer HCT-116 (166 ${\mu}g$/mL of $IC_{50}$) as a dose-dependent manner up to 200 ${\mu}g$/mL. These results suggest that the EA and B fraction of P. brachycarpa could be developed as functional food ingredients.

• Korean Journal of Plant Resources
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• v.37 no.2
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• pp.137-148
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• 2024

The purpose of this study is to investigate the weather, soil characteristics, and location environment of Pimpinella brachycarpa natural habitats in order to gather the essential information for the conservation of these habitats. P. brachycarpa are distributed throughout Korea and are mainly found to grow in shady and humid areas between 500 and 1,200 m above sea level. The average annual temperature in Mt. Duta was 13.1℃, and the average annual precipitation in Mt. Jungwon was 1,509 mm, which was higher than in other regions. The pH ranged from 4.42 to 4.97, indicating slight acidity. The total N content ranged from 0.18% to 0.68%, and the available P ranged from 13.43 to 531.56 mg/kg, demonstrating notable regional variations. The species diversity index (H') was highest at Mt. Ilwol, measuring 1.713. The evenness (J') ranged from 0.983 to 0.993, and the dominance (D') ranged from 0.007 to 0.017. The similarity index was very low, averaging 24.86%, and it was divided into communities of Wilson's elm (Ulmus davidiana var. japonica) and communities of Korean maple (Acer pseudo-siebodianum).

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.168-174
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• 2011

In order to develop safe and economic novel antifungal agents, we prepared 73 methanol extracts from medicinal and edible herbs and examined their 365 solvent fractions using n-hexane, methylene chloride, ethylacetate, butanol and water residue based on the sequential organic solvent fraction method. When using the various fractions in the screening step for antifungal activity, we discovered ethylacetate fraction of Morus alba L., methylene chloride fraction of Pimpinella brachycarpa (MCPB), and n-hexane fraction of Salvia miltiorrhiza Bunge, which all have activities in methanol extracts, as potential sources of antifungal agents. Amongst these, the antifungal activity of P. brachycarpa has not to date been reported on. In addition, the mycelial growth inhibition and spore germination inhibition activities of MCPB against A. niger were confirmed by disc-diffusion assay in a 10 day culture. The MIC and MFC of MCPB were determined as 0.25 and 0.5 mg/ml, respectively. The MCPB has no hemolytic activity against human RBC at 0.5 mg/ml and glycoside-flavonoids are theorized to be active constituents. These results suggest that MCPB has a prominent antifungal activity and that the application of sequential organic solvent fractions, instead of simple natural product extracts, is useful in the screening process of novel bioactive substances.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.246-253
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• 2007

Mineral and volatile flavor compounds of Pimpinella brochycarpa N., a perennial Korean medicinal plant of the Umbelliferae family, were analyzed by inductively coupled plasma-atomic emission spectroscopy (ICP-AES) and simultaneous steam distillation extract (SDE)-gas chromatography mass spectrometry (GC/MS), head space solid phase micro-extraction (HS-SPME)-GC/MS. Mineral contents of the stalks and leaves were compared and the flavor patterns of the fresh and the shady air-dried samples were obtained by the electronic nose (EN) with 6 metal oxide sensors. Principal component analysis (PCA) was carried out using the data obtained from EN. The 1st principal values of the fresh samples have + values and the shady air-dried have - values. The essential oil extracted from the fresh and the shady air-dried by SDE method contain 58 and 31 flavor compounds. When HS-SPME method with CAR/PDMS fiber and PDMS fiber were used, 34 and 21 flavor compounds. The principal volatile components of Pimpinella brachycarpa N. were ${\alpha}$-selinene, germacrene D, and myrcene.

• Journal of Life Science
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• v.17 no.10
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• pp.1406-1413
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• 2007

This study was performed to investigate the effect of ethanol extract of Pimpinella brachycarpa(PBE) on chronically ethanol-induced hepatotoxicity in rat liver. Sprague-Dawley rats weighing 90-130 g were divided into 5 groups; normal group(NOR), ethanol(35%, 10 ml/kg) treated group(CON), PBE 200 mg/kg treated group(P1), PBE 200 mg/kg and ethanol treated group(P2), and PBE 400 mg/kg and ethanol treated group(P3). PBE was also fractionated by the following solvent: n-hexane, chloroform, ethylacetate and n-butanol. The antioxidative capacity of the n-hexane fraction was the highest among fractions and was similar to that of butylated hydroxytoluene(BHT). The body weight gain and feed intake of the rats were decreased by ethanol administration, but were gradually increased to the similar levels of the NOR group by administering PBE. The AST activity in serum elevated by ethanol was significantly decreased by administering the high dosage of PBE, but exerted no significant change on serum ALT activity. It was also observed that the hepatic activities of xanthine oxide(XO), catalase and glutathione peroxidase(GSH-Px) increased by ethanol were markedly decreased in the combined ethanol and PBE administered groups(P2 and P3), but not in the activity of superoxide dismutase(SOD) as compared with the CON group. The glutathione(GSH) contents were decreased by ethanol adminstration, however, increased after administering PBE. These results suggest that ethanol extract of Pimpinella brachycarpa has a possible positive effect on the liver function in hepatotoxicity-induced rats by ethanol administration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.45-49
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• 2002

This study was conducted to enhance the value of chamnamul (Pimpinella brachycarpa (Komarov) $N_{AKAI}$) as an useful food resource. Hunter L, a, b values (lightness, redness, yellowness) of chamnamul leaf were 33.28$\pm$1.94, -10.98$\pm$0.74, 14.05$\pm$1.29 and shearing force was 2745.2g. Contents of tannin and dietary fiber were 100.9 mg%, 24.0% (freeze drying base). The minerals identified in chamnamul were Ca 7.85 g/kg, K 76.31 g/kg, Mg 4.78g/kg, Fe 0.35g/kg, Na 2.35 g/kg. Chamnamul kimchi was packed in polyethylene film (200g) and fermented at 2$0^{\circ}C$ and 4$^{\circ}C$. In color changes kimchi fermented at 2$0^{\circ}C$ showed more increase in Hunter L, a, b values than kimchi fermented at 4$^{\circ}C$. The pH of kimchi decreased and acidity increased with storage time at both temperature. Ascorbic acid contents decreased sharply with storage time. Loss of ascorbic acid contents was about 81.9% in kimchi fermented at 2$0^{\circ}C$ after 5 days, and kimchi fermented 4$^{\circ}C$ lost 77.3% of ascorbic acid after 30 days. Also reducing sugar contents decreased with storage time at 2$0^{\circ}C$ and 4$^{\circ}C$. The results of sensory evaluation showed that optimum ripening time of chamnamul kimchi was 1~3 days at 2$0^{\circ}C$ and more than 20 days at 4$^{\circ}C$.>.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.365-372
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• 2007

This study was carried out to make the new products of color moot as a functional food by variation of the color and flavor through addition of gamgyul, Daccus Carota Var. Sativa, Vitis vinifera, soy sauce, and Pimpinella brachycarpa N., respectively. For all the products, the color was observed by Colorimeter and the sensory evaluation was performed to evaluate their effectiveness and usefulness. The A$_w$ (water activity) test of color mooks has performed to examine their water activity individually. The A$_w$ of color moot was higher than that of the white one. The characters of texture of color mook as a function of the amount of the color and the flavor added were measured by a texture analyzer (XT-RA, Texturometer). By the TPA test, the rainbow and orange color mook examined were high in the springiness.

• Korean Journal of Environment and Ecology
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• v.33 no.4
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• pp.447-452
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• 2019

This study was conducted in 2016-2017 to provide the basic ecological data needed to establish environmental conditions for the cultivation of wild vegetables. It used TWINSPAN to classify the vegetation structure of natural habitats of wild vegetable nationwide and DCCA ordination to analyze the correlation between the by community structure and environmental factors. We performed TWINSPAN on 100 taxa with high importance values in 91 plots of major habitats of wild vegetables. The vegetation was classified into Cirsium setidens and Synurus deltoides group, Ligularia fischeri and Hemerocallis fulva group, Adenophora divaricata var. manshurica group, Platycodon grandiflorum and Aster scaber group, Aralia elata and Pteridium aquilinum group, and Pimpinella brachycarpa and Osmunda japonica group communities. We then performed DCCA ordination of 11 communities classified by TWINSPAN and 11 environmental factors. The results showed that the altitude had the strongest correlation with the vegetation. The Cirsium setidens, Synurus deltoids, and Lifularia fischeri communities were distributed in areas with similar environmental factors such as high altitude, gentle slope, and nutrient. The Aralia elata and Osmunda japonica communities were distributed in the location environment with low altitude, pH, O.M, T-N, $Ca^{2+}$, and C.E.C. The Hemerocallis fulva community was distributed in the location environment with moderate northeastern and northwestern slope, low altitude and pH, and high $P_2O_5$, whereas the Adenophora divaricata var. manshurica community was distributed in the location environment with gentle southeastern and southwestern slope, high altitude and pH, and low $P_2O_5$, which was the opposite tendency of the location environment from Hemerocallis fulva community. The Platycodon grandiflorum community was distributed in the location environment with gentle southwestern slope, low altitude, pH, O.M, T-N, $P_2O_5$, $Ca^{2+}$, and C.E.C., and high $Mg^{2+}$. The Pteridium aquilinum community was distributed in the location environment with southwestern slope, low altitude, O.M, T-N, C.E.C, $P_2O_5$, $Ca^{2+}$, and $K^+$. The Aster scaber and Pimpinella brachycarpa communities were widely distributed in many plots with various location environments.