• 한국조리학회지
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• 제15권4호
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• pp.73-85
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• 2009

본 연구는 서구권 국가에서도 영양학적 우수성을 인정하고 소비가 점차 증가하는 추세이며, 기능성이 있는 천연 향신료 중 독특한 향과 항산화, 항암효과를 갖고 중국인들이 가장 선호하는 고수(Coriandrum sativum L.)를 고추장에 첨가하여 기능성이 향상된 고수 고추장 개발을 통해 중국 시장에 고추장의 활용성과 소비를 확대를 높이고자 하였다. 고수 고추장의 고수는 파우더와 원액 넣어 본 연구의 결론은 다음과 같다. CP7의 색(4.04), 고수의 향(3.72), 고수의 맛(3.92), 부드러운 정도(4.36)가 강하게 평가되었고, CJ4는 윤기(3.42), 고수의 향(3.04), 고수의 맛(4.29)이 강하게 평가되었다. 이는 고수의 첨가량이 증가할 수록 고추장의 향과 고추장의 맛은 약하게 평가되는 것을 알 수 있었다.

• Advances in environmental research
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• 제4권1호
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• pp.1-15
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• 2015

A pot experiment was conducted to assess the effects of red pepper (Capsicum annuum) and coriander (Coriandrum sativum) on seedling growth of wheat (Triticum aestivum). The aqueous extracts treatment of red pepper and coriander showed a significant (p < 0.05) reduction in root, shoot and seedling length, number of leaves and seedling dry weight of wheat (T. aestivum) as compared to control. The inhibitory different effect on growth of wheat (T. aestivum) was directly proportional to the increasing concentration (1, 2, 3, 4 and 5%) of aqueous extracts of red pepper and coriander as compared to control treatment (0%). The root, shoot, seedling length and number of leaves of T. aestivum significantly p < 0.05 decreased at 5% concentration of red pepper as compared to control. The root, shoot and seedling growth of T. aestivum was also significantly reduced at 1, 2, 3, 4 and 5% concentration of coriander as compared to control. The root, shoot and leaves dry weight of T. aestivum at 5% coriander extract treatment concentration decreased as compared to control. The tolerance in seedlings of T. aestivum to red pepper and coriander extract treatment was dose dependent as compared to control. The seedlings of T. aestivum showed low percentage of tolerance to pepper extract treatment than coriander extract treatment.

• Nutritional Sciences
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• 제4권1호
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• pp.13-19
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• 2001

This study was designed to investigate the effects of Coriandrum Sativum L. on lipid metabolism in rats with hypertriglyceridemia. Also, we compared the effects of the leaf, seed and root of Coriandrum Sativum L. on lipid metabolism in rats with hypertriglyceridemia. Hypertriglyceridemia was induced in 32 male Sprague-Dawley rats weighting 108$\pm$13 g through the feeding of high-fat diets containing 20% fat and 5% cellulose for ten days. The rats were divided into four groups as follows : control (C), leaf (L), seed (S) and root (R) groups. For the five-week experimental period, the C group was fed the above diet an the L, S and R groups were fed Coriandrum Sativum L. diets containing 5% dry leaf, seed and root of Coriandrum Sativum L., respectively. Intake of diet and weight gain were significantly lower in the C group than in the L, S and R groups. But there was no significant difference among the L, S and R groups. Because of weight differences among the groups, all obtained data was adjusted to weight. The level of plasma total cholesterol was not significantly different among the four groups. But after adjusting to weight differences, the level of plasma triglyceride was significantly higher in the C groups than in the L and S groups. These results suggest that dietary Coriandrum Sativum L. may increase appetite and have an inhibitory effect on the lipid metabolism of rats with hypertriglyceridemia. Also, those effects may be partly different (leaf, root and seed) from those of Coriandrum Sativum L.

• 한국식품조리과학회지
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• 제17권3호
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• pp.269-274
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• 2001

• 한국식품영양과학회지
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• 제30권4호
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• pp.684-691
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• 2001

본 연구에서는 향신료로 사용되고 있는 고수의 첨가가 당뇨성 흰쥐의 혈당, 혈청 및 간조직의 지질 수준 저하효과와 각 부위별 효능을 규명하고자 평균체중이 108$\pm$13g인 Sprague Dawley종 숫쥐 32마리를 사용하여 streptozotocin(St. Louis, USA)을 흰쥐 체중 kg당 65mg씩 복강내 주사하여 당뇨를 유발시킨 후 4주간 실험하였다. 식이섭취량과 체중을 매일 측정하였으며 이로부터 식이효율을 구하였고, 혈당, 혈장, 간 및 근육 조직의 인슐린 농도, 지질, 과산화지질 및 비타민 E의 함량을 비교분석하였다. 즉 당뇨병성 고지혈증쥐는 일반 식이를 기본 식이로 하였으며, 고수급여군은 분말화한 고수(잎, 씨, 뿌리)를 5% 일정하게 배합하였고, 대조군은 고수의 평균 섬유소 함량을 고려하여 cellulose 5%로 대체하였다. 본 실험에서 식이섬취량, 체중중가량 및 이들로부터 계산한 식이효율은 고수의 섭취에 의해 영향을 받지 않았으며, 신장, 비장, 고환 및 췌장의 무게는 고수군과 대조군 사이에 유의한 차이가 없었고, 간과 심장무게는 유의한 차이를 보였으며, 특히 간 무게는 그 차이가 현격하였다. 고수의 급여로 혈장 인슐린의 농도는 증가하는 경향을 보였으나 HDL-cholesterol 농도에는 영향을 주지 못하였다. 혈장과 간의 지질과산화물 함량은 고수뿌리군이 고수잎, 대조군보다 낮은 경향으로 체내의 지질 과산화물을 억제할 수 있는 가능성을 나타내었고, 비타민 E의 함량이 감소되는 경향을 보이는 바 쥐에서 지질과산화물이 증가된 만큼 비타민 E가 항산화제로 이용되어 그 함량이 저하된 것으로 보여진다. 이상의 결과에서와 같이 당뇨병에 있어서 고수는 혈당 강하효과를 나타내주지는 못하였으나 고수의 뿌리가 혈장의 지질수준을 낮추었고, 비타민 E의 함량을 감소시켜 혈장과 간조직의 과산화지질생성을 억제시키는 효과가 나타나 콜레스테롤 수준을 낮출 수 있고, 항산화성을 보이는 향신료 또는 식품재료로서의 개발 가능성이 있음이 시사되었다.

• 한국가정과학회지
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• 제5권1호
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• pp.94-106
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• 2002

The present study investigated free sugar, organic acid, volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows : Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91mg% in leaf and 23.84mg% in root. By blanching, the contents of total free sugar decreased to 21.28mg% and 21.89mg% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blanching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485mg/kg. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49mg/kg. The major components were (E)-2-decenal, (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064mg/kg. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decreased. However, the contents of esters and ketons increased.

• 한국식품영양과학회지
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• 제30권4호
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• pp.692-696
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• 2001

천연 보존료 개발의 일환으로 항균력이 있을 것으로 추정 되는 고수를 대상으로 물과 에탄올로 항균성 물질을 추출하여 몇 종의 병원균과 식중독균, 식품과 관련이 있는 세균, 효모 및 젖산균 등 10균주에 대하여 항균성이 있는지 여부를 관찰하였으며, 항균성이 강한 에탄올 추출물의 최소저해농도, 추출물에 함유된 항균성 물질의 열안정성 pH 안정성 등을 조사하였다. 또한 고수 에탄올 추출물을 용매 계통분획하여 각 분획별 항균활성을 조사하였다. 고수의 부위별 추출물 중 에탄올 추출물은 대부분의 세균에서 항균 효과가 나타났는데, 효모와 젖산균에서는 항균활성이 나타나지 않았다. 그리고 물추출물에서는 세균, 효모 및 젖산균 등 10균주 모두 항균 활성이 나타나지 않았다. 고수 잎 에탄올 추출물의 최소저해농도는 세균에서는 그람양성균인 B. cereus와 B. subtilis 두 균주에서 0.25mg/mL로 항균활성이 가장 높게 나타났고, 그람음성균에서는 0.5~1.5mg/mL로 나타나 그람양성균보다는 항균활성이 낮은 것으로 나타났다. 고수 에탄올 추출물에 함유되어 있는 항균활성물질은 121$^{\circ}C$에서 15분간 가열한 후에도 그 활성이 유지된 것으로 보아 열에 안정하였으며, pH의 변화에도 항균활성이 유지된 것으로 보아 열에 안정하였으며, pH의 변화에 항균활성의 변화가 거의 없는 것으로 나타났다. 고수 에탄올 추출물의 용매계통분획하여 얻은 각 분획물의 항균활성은 세균의 경우 그람양성균과 그람음성균 모두 에틸아세테이트 분획물에서 생육억제효과가 크게 나타났다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.320-320
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• 2022

Coriander(Coriandrum sativum L.) belongs to the family Umbelliferae/Apiaceae. It is cultivated as a spice and medicinal herb around the world, including its leaves and seeds. Coriander leaves have soft and fragrant, so they can be used in cuisines such as China, Mexico, and, Southeast Asia. Coriander leaves contain a high amount of vitamin C, carotene, and multiple polyphenols. Coriander essential oils and extracts have various chemical components and are known to have antioxidant, antibacterial, and antifungal activities. This study was carried out for resource discovery, propagation, and DB construction of aromatic plants. In order to evaluate the genetic characteristics, 30 kinds of Coriander seeds were supplied from the Center for Genetic Resources. The evaluation of characteristics of the basal part leaf number, leaf shape, and plant height was investigated. Also, Essential oils extract from various parts of plants including the leaves, flowers, and steam isolated by simultaneous distillation extraction(SDE) apparatus. In the results, heights showed growing to 70 cm over and basal part leaf number 0 to7. The leaves are variable, they are measured according to leaves incisions, and most of the included incision. The qualitative analysis of EOs was performed using gas chromatography-mass spectrometry. EOs had various chemical compositions. Major compounds were trans-2-Decenal, linalool, decanal, 2-Dodecenal, 13-Tetradecanal, 2-Undecenal.

• Natural Product Sciences
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• 제13권1호
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• pp.85-89
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• 2007

To determine whether the essential oil from Coriandum sativum and its main component, linalool, exhibit antifungal activity, we employed a broth dilution assay and disk diffusion test using common pathogenic Candida and Trichophyton species. Both coriander oil and linalool significantly inhibited growth of the tested fungi, with minimal inhibitory concentrations (MICs) in the range of $0.03{\sim}2mg/ml$. Furthermore, in a checkerboard titer test, both the oil fraction and linalool exhibited synergism when combined with ketoconazole, with resultant FICIs ranging from 0.06 to 0.53. Notably, hyphal formation in C. albicans cells was obviously inhibited by C. sativum essential oil in this experiment.

• 한국식품조리과학회지
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• 제17권1호
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• pp.80-90
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• 2001

This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.