• Korean journal of food and cookery science
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• v.32 no.4
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• pp.466-475
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• 2016

Purpose: This study investigated the quality characteristics and antioxidant effects of Yakju added with rose, camellia, or cockscomb flower during fermentation. Methods: The quality characteristics and antioxidant effects were estimated including pH, amino acidity, total acid, ethanol content, color value, sensory test, electric donating ability, nitrite-scavenging ability, and ferrous ion chelating effect. Results: The pH values of Yakjus added with rose, camellia, or cockscomb flower were decreased after 2 days of fermentation and then increased after 4 days of fermentation, with final pH ranging from 4.15 to 4.27. Total acid content and amino acidity were increased during fermentation. The ethanol content in Yakjus fermented with rose, camellia, or cockscomb flower was rapidly increased after 2 days of fermentation, reaching the maximum content of 19.1% after 8 days of fermentation. In color evaluation, the L values of Yakjus added with rose, camellia, or cockscomb flower did not changes during fermentation, whereas values of a and b were increased. Total phenolic compound contents in Yakjus added with rose, camellia, or cockscomb flower were 0.67, 0.59, and 0.52 mg/mL, respectively. Total flavonoid contents in Yakjus added with rose, camellia, or cockscomb flower were 0.20, 0.09, and 0.26 mg/mL, respectively. In sensory test, the overall acceptability of Yakjus added with cockscomb flower was higher than that of Yakju added with rose or camellia flower. However, the difference was not statistically significant (p<0.05). Electron donating ability and nitrite-scavenging abilities were the highest in Yakjus added with rose flower, whereas ferrous ion chelating effect was the highest in Yakjus added with cockscomb flower. Conclusion: These results indicated that Yakjus added with rose, camellia, or cockscomb flower might have valuable functional properties due to their antioxidant effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.172-175
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• 1988

Composition of fatty acids and amino acids in water extracted material of cooks comb plant root was studied by HPLC and GC-MS. There are 14 kinds of fatty acids in water extracted material of cockscomb plant root, especially, hexadecadienoic acid$(C_{16:2})$ was contained. Tricoasnoic acid, lignoceric acid, cerotic acid and 1,1'-[3-(2-cuclopentylethyl:dene)-1,5-pentanediyl] bis-cyclopentane were identified by HPLC and GC-MS. There are 16 kinds of acids containing ${\alpha}-aminobutyric$ acid in water extracted material of cockscomb plant root.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.719-729
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• 2012

We sought to study the qualities and scientific benefits of Dongchimi, a traditional Korean food. We compared and analyzed ingredients used for the appearance and storability of dongchimi - honggot (Brassica juncea czerniak et coss), cockscomb (Celosia cristata L.), and beet Beta vulgaris L.). We specifically examined the antioxidative and antibacterial activity of pigments from extracts of these ingredients. Distilled water ($H_2O$) and 1% citric acid were used to safely extract pigments. The antioxidative activity of the pigments was then measured for total phenolic compounds, SOD (Super Oxide Dismutase), and EDA (Electron Donation Ability) by DPPH. The antibacterial activity of was also assessed by a Paper disc solution. Our results show that the pigments had sufficient antioxidative activity and had antibacterial properties against Gram positive and negative bacteria. In particular, Cockscomb (used for enhancing color) contained the highest amount of polyphenol compounds and had the most efficient antioxidative activity.

• Korean Journal of Ichthyology
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• v.26 no.4
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• pp.331-335
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• 2014

A single specimen of the stone cockscomb, Alectrias alectrolophus (Pallas, 1811) was collected from off Gangneung-si, East Sea, Korea. The present Korean specimen is characterized in having a dermal crest on dorsal median line of head, LXIII dorsal fin rays, I, 44 anal fin rays, 68 vertebrae, slender and flexible dorsal spines in its anterior parts, and scales on the posterior portion of body, and fused gill membranes forming a free fold across the isthmus. We report A. alectrolophus based on a single specimen collected from the Korean water as the first record from Korea.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.137-149
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• 2015

This study explores the original text of a Korean recipe book written in the 17th century, which is hitherto unknown to food-related societies, and analyzes the characteristics of the recipes in this book. Choi's recipes in Jasonbojoen (子孫寶傳) are significant, as it is a rare instance of a Korean cookbook written by a woman-few pre-17th century recipe books of this type are known to have survived. This study made some important discoveries after analyzing this book. First, by using pasqueflower and cockscomb, it was possible to identify the era-specific characteristics of kimchi recipes from the 1400s until after the 1700s. Second, this book has historical value, as it shows that the combination of kimchi with cockscomb and the recipe for stuffed eggplant kimchi made only with a small portion of garlic and salt have existed for longer than was previously believed. Third, this book can serve as a valuable database for studies on historical changes in Korean food recipes, as the recipes in this book besides those related to kimchi are representative of recipes in cookbooks before the 17th century. Additionally, it appears that some recipes in the book use very unique minor ingredients that cannot be found in other books.

• Horticultural Science & Technology
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• v.34 no.4
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• pp.537-548
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• 2016

The objective of this study was to evaluate the antimicrobial activities of 9 kinds of medicinal plants against crown gall in grapevine. The medicinal plants extracted with several solvent systems were screened for in vitro antibacterial activity by the disc diffusion method. The ethanol and ethyl acetate extracts from magic lily flowers, tachys roots, asian plantain flowers and seeds, sweet wormwood leaves, stems and flowers, immature bitter melon fruits, cockscomb flowers, and peach tree resin showed in vitro antimicrobial activities against Rhizobium vitis with growth inhibition zones ranging from 10 to 27 mm in diameter. The minimum inhibitory concentration values of extracts against R.vitis ranged from 10,000 in Asian plantain flower and 50,000 fold diluted extracts in sweet wormwood flowers, stems, leaves, cockscomb leaves and immature bitter melon fruits. The active fractions of ethyl acetate and ethanol extracts from the medicinal plants were partially separated through silica gel column chromatography and thin layer chromatography (TLC). The active fractions were separated at Rf 0.36, 0.69, 0.75, 0.84, and 0.94 in sweet wormwood extracts, Rf 0.96 and 0.99 in cockscomb flower extracts, Rf 0.92 and 0.97 in cockscomb leaf extracts, and Rf 0.85 in immature bitter melon fruit extracts in TLC analysis developed with hexane:ethyl acetate (20:80, v/v) and methanol:chloroform (20:80, v/v). Among extracts from plants with in vitro antimicrobial activities, sweet wormwood, cockscomb leaves, and immature bitter melon fruits showed in vivo antimicrobial activities with inhibition activity of 100, 67, and 83.3%, respectively, in 'Kyoho' grapevine inoculated with R. vitis compared with the untreated control. These findings indicate that extracts of medicinal plants could be used as sustainable candidates to control crown gall disease caused by R. vitis in grapevines.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.389-392
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• 1986

To evaluate a pigment of the flower of cockscomb, Cclosia critata. as a natural food colorant, jelly-po, candy and sherbet were chosen as model foods and colorized to red with the pigment of the flower. Color changes were evaluated by analyses with Hunter color difference colorimeter. Lovibond tintometer and UV-visible spectrophotometer. Also sensory evaluation was carried out. The results obtained indicated that the red pigment of the flower had a good potential as food colorant, when it is utilized under the certain limited conditions: low water activity such as candy or low temperature. Data obtained indicated good correlation between instrumental analyses and sensory evaluation as well.

• Journal of the Korea Fashion and Costume Design Association
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• v.13 no.1
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• pp.113-123
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• 2011

The purposes of this study were to re-interpret the Traditional Korean Painting of Flower and Bird Patterns from a modern point of view and use them in apparel textile design. A literature review of the Traditional Korean Painting of Flower and Bird Patterns was made first, and then, through manual and Photoshop workings, two apparel textile designs were suggested. The results were as follows. First, Traditional Korean Paintings of Birds and Flowers are covered not only by decorative beauty but also by the common pure hope and ideology of loving and adoring nature, which is inherent in the symbolism and racial characteristics and high aesthetic sense appeared by ancestors' life feeling. The meaning that is symbolized by each subject matter appearing in the Transcontinental Painting of Bird and Flower is important, but the ancestors' deeper and affectionate desire is shown in the harmony and happy aspect of a picture where more than two subject matters appear, such as Song Hak do where pine is with crane, cockscomb with chicken, bamboo with beacon fire, or a couple of them with flower. Second, two kinds of textile designs were suggested. The motif of work 1 targeted professional women of activity and individuality in their late 30s to early 40s. The lotus blossom pattern was selected to present its concept, "Chic Elegance." The motif of work 2 targeted intelligent women in their mid 40s, and the peony blossom was selected to present its concept, "Romantic Elegance."

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.446-452
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• 1989

The pigment of the Korean cockscomb flower, a betacyanin, was evaluated for its stability in terms of temperature, pH, and its behavior upon exposure to water, light, and air. The pigment was the most stable at pH 4.0, and its activation energy (Ea) for degradation was shown to be 17.55Kcal/mol. In general, sugars protected against color degradation at the concentration of 0.1M. Degradation of this pigment in the presence of food constituents, such as organic acids , metal ions, or antioxidants, at the concentrations normally present in food preparations, can be kept to a minimum by selective adjustment of conditions. This pigment, therefore, has potential value as a food colorant under selected conditions.

• Korean Journal of Agricultural Science
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• v.17 no.1
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• pp.9-17
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• 1990

Erwinia carotovora subsp. carotovora, Pseudomonas viridiflava and Pseudomonas marginalis pv. marginalis were tested for their pathogenicity to 35 kinds of domestic flowering plants. Among them, the following domestic flowering plants showed clear symptoms. 1. Erwinia carotovora subsp. carotovora : (Needle inoculation). Carnation(Dianthus catgophylius L.), madagascar periwinkle(Vinca rosea L.), flower gentle(Amaranthus tricolor L.), snapdragon(Antirrhinum majus L.), chrysanthemum(Chrysanthemum morifolium Ram.), mexiacan ageratum(Ageratum houstonianum Mill), china aster(Callistephus chinensis), youth and old age(Zinnia elegans Jacq.), common nasturtium(Tropaeorum majus L.), scarlet sage(Salvia splendens F.), dahlia(Dahia hybrida), pot marigold(Calendula officinalis L.), begonia treevine(Cissus dicolor Blume), cosmos(Cosmos bipinnatus Cav.), globe amaranth(Gomphrena globosa L.), black eyed susan(Thumbergia alata Bojer), common gypsophila(Gypsophila elegans Bieb.), ghent gladiolus(Gladiolus gandavensis Van.), indian shot(Canna orchiodes Bailey), iris(Iris nertschinskia Lodd), cyclamen primula(Dodecatheon meadia L.), scarlet kafir lily(Clivia miniata Regel.), flowering cabbage(Brassica oleracea L.). (Spray inoculation). Carnation, madagascar periwinkle, flower gentle, snapdragon, common nasturtium, ghent gladiolus, indian shot, cyclamen primula. 2. Pseudomonas viridiflava : (Needle inoculation). Carnation, madagascar periwinkle, snapdragon, chrysanthemum, cockscomb, mexican ageratum, china aster, common nasturtium, common petunia(Petunia hybrida Vilm), pot marigold, begonia treevine, cosmos, black eyed susan, common gypsophila, ghent gladiolus, indian shot, cyclamen primula, scarlet kafir-lily, flowering cabbage. (Spray inoculation). Common nasturtium, ghent gladiolus, indian shot, cyclamen primula. 3. Pseudomonas marginalis pv. marginalis : (Needle inoculation). Carnation, madagascar periwinkle, flower gentle, snapdragon, cockscomb, mexican ageratum, youth and old age, common nasturitium, common petunia, sweet william(Dianthus barbatus L.), pot marigold, begonia treevine, cosmos, common gypsophila, ghent gladiolus, indian shot, iris, cyclamen primula, scarlet kafir-Lily, flowering cabbage. (Spray inoculation). Common nasturtium, ghent gladiolus, indian shot, cyclamen primula.