• 한국식품영양과학회지
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• 제22권1호
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• pp.48-52
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• 1993

갓은 배추 등 다른 십자화과 채소에 비하여 특유의 맛과 향기가 강한 침채류 발효 식품 재료로서 그 활용방안을 모색하기 위한 기초자료를 얻기 위하여 돌산갓의 일반성분, 산도, 알칼리도, 총당, 유리당, 구조아미노산 및 유리아미노산 등을 분석하였다. 돌산갓은 수분 87.5%, 조단백질 3.8%, 조지방 0.3%, 조섬유 1.3%, 그리고 조회분 1.4%로서 다른 한국산 재래종 갓 및 일본 갓에 비하여 조단백질은 많았고, 조섬유 및 조지방은 오히려 적은 함량을 나타내었다. 잎과 잎줄기의 pH는 5.7, 5.8이었고, 적정산도는 687mg, 318mg유산/신선물 100g이였으며, 알칼리도는 2.5, 5.2로서 알칼리성 식품이었다. 유리당은 주로 포도당이였고 잎줄기에는 잎보다 약 2배 많았으며, 과당은 미량으로 분리되었다. 잎과 잎줄기의 총당 및 환원당은 각각 574mg%, 820mg% 그리고 352mg%, 538mg%였다. 신선물 잎과 잎줄기의 총 구성아미노산은 각각 8.0%, 2.5%로, 잎이 잎줄기보다 3.2배 많았으며, glutamic acid, proline이 공통적으로 가장 많았는데 아미노산 패턴은 차이를 보였다. 총 유리 아미노산은 각각 3074mg%, 298mg%로서 잎줄기가 잎보다 10.3배 많았으며, 특히 glutamic acid, aspartic acid가 공통적으로 많았고, 필수아미노산은 869mg%, 68mg%로서 전체 유리아미노산에 대하여 22.9%와 28.3%였다.

• 생약학회지
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• 제18권1호
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• pp.41-49
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• 1987

Mustard leaf and seed showed the protective effect on lipid peroxidation in mouse liver. Their active principle was turned out to be sinapine.

• 한국식품영양학회지
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• 제31권4호
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• pp.471-477
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• 2018

The antioxidant properties of mushroom and sea tangle extracts and mustard leaf added to Kimchi were investigated by total phenolic content, DPPH radical scavenging, ABTS anion scavenging, FRAP reducing power, and ORAC value. Total phenolic content of functional Kimchi (FK) was significantly higher than that of control Kimchi (CK). DPPH radical and ABTS anion scavenging activities of functional Kimchi were significantly higher than those of control Kimchi by 2.7 and 1.7 fold, respectively (p<0.05). Also, the FRAP reducing power and ORAC value of functional Kimchi increased compared to those of the control Kimchi by 1.6 and 1.1 fold, respectively (p<0.05). Our results suggest that functional Kimchi made by mushroom and sea tangle extracts and mustard leaf may be a potent antioxidant source and could be developed as a antioxidant functional food that may be for the effective treatment of oxidant conditions. Through continuous research and development of functional Kimchi by the use of mushroom and sea tangle extracts, it will be necessary to try to identify other functions that could be useful for preventing various diseases.

• KSBB Journal
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• 제31권2호
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• pp.100-104
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• 2016

Dolsan leaf mustard has various biological functions, including those in the immune system and cancer prevention. It contains high amounts of nutritional and medicinal compounds, which are important for maintaining optimum health. The objective of this study was to determine the total phenolics contents and antioxidant activity in Dolsan leaf mustard pickle (DLMP) during storage. DLMP methanol extracts had the highest total polyphenol and flavonoid contents of $35.56{\pm}0.01GAEmg/g$ and $4.54{\pm}0.03QEmg/g$, respectively. The DPPH and ABTS radical scavenging activities in the DLMP methanol extracts showed the highest activities of 79.4 and 85.36%, respectively. The ferric reducing antioxidant power (FRAP) assay showed 2.24-3.82 mM $FeSO_4$ eq. (p<0.05) in DLMP extracts. Overall, storage at day 14 showed the highest antioxidant activity.

• 한국식품영양과학회지
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• 제24권5호
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• pp.707-712
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• 1995

돌산갓 중의 천연 항균활성 물질을 이용하여 식품의 보존 효과를 증진시킬 목적으로, 갓을 물로 전처리하여 항균활성과 allylisothiocyanate(AIT) 함량을 조사하였다. 갓을 마쇄하여 $30^{\circ}C$에서 72시간 까지 진탕하면서 전처리할 때, 휘발성 AIT 함량은 전처리 2시간에서 가장 많았고, 전처리한 농축물 추출물(WPE)의 항균활성은 21시간 이후 부터 나타나서 48~72시간에 가장 강하게 나타내었고, 농축하지 않은 것은 WPE와는 달리 2~3시간에서도 항균활성을 나타내었지만 20시간 이후 부터는 동일한 패턴의 항균활성을 나타내었다. Ethylacetate 분획물에서 항균활성이 높았으며, 갓의 WPE는 전처리하지 않은 것보다 1.2~1.4배 항균활성이 증가되었다. WPE는 S. typhimurium과 S. aureus에 강한 저해활성을 나타내었으며, $121^{\circ}C$, 30분간 열처리하여도 항균활성은 거의 그대로 유지되었고, 전처리하지 않은 것은 항균활성이 거의 없거나 약하게 나타났다.

• 한국식품영양과학회지
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• 제24권1호
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• 농업과학연구
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• 제49권3호
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• pp.655-666
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• 2022

We assessed the persistence of eight major cruciferous crops-leaf mustard, oilseed rape, cabbage, broccoli, cauliflower, Chinese cabbage, turnip, and radish-growing in the field. In the first part of our experiment, we tested the viability of seeds that had been buried at two different soil depths for up to 16 months. We then broadcast seeds over the soil surface and left them undisturbed to investigate the survivorship of the resultant plants over two years. Seed viability was significantly affected by plant taxa and burial depth, but not substantially affected by the duration of burial. Although seeds of leaf mustard had the greatest viability among all crops examined here, the viability rates were significantly lower at 2 cm depth than at 15 cm. Seeds of leaf mustard, oilseed rape, broccoli, turnip, and Chinese cabbage remained viable throughout the 16-month period. A study of plant demography revealed that only leaf mustard and oilseed rape succeeded in producing seeds and overwintering in the undisturbed field. However, neither of those species competed well with other plants long-term and their overall growth and survival rates declined during the evaluation period. In addition, insect herbivory severely decreased the growth of all of these crops. Our results suggest that populations of leaf mustard and oilseed rape do not tend to persist in the field for more than a few years without disturbance and external seed inputs.

• 한국식품영양과학회지
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• 제24권5호
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• pp.695-701
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• 1995

The ethanol extract of leaf mustard(Brassica juncea) exhibiting high antimicrobial activities was fractionated in the order of hexane, chloroform, ethylacetate and butanol fractions to test antimicrobial activity. The highest antimicrobial activity for the bacteria tested was found in the ethylacetate fraction, but a lesser extent in the butanol fraction. In contrast to antimicrobial activity for the bacteria, both ethylacetate and butanol fractions showed weak antimicrobial activity for yeasts. Unknown compound A in the ethylacetate fraction which exhibited a strong antimicrobial activity was isolated by silica gel column chromatography and HPLC, and exhibited 9 times more antimicrobial activity than the ethylacetate fraction.

• 한국식품영양과학회지
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• 제30권3호
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• pp.377-381
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• 2001

Chlorophyll a and b, pheophytin a and b and $\beta$-carotene, crude chlorophylls and carotenoids (CCC) extracts of mustard leaf kimchi were isolated by DEAE-sepharose CL-6B and Sepharose CL-6B colume and TLC. The effects of chlorophyll a and b, pheophytin a and b and $\beta$-carotene on linoleic acid autoxidation were examined by the determination of peroxide value and conjugated dienoic acid content. Among them, chlorophyll a showed greater antioxidative activity than others, followed by chlorophyll b, pheophytin a, pheophytin b and $\beta$-carotene. Degradation of pheophytin b was observed to be slower than others and $\beta$-carotene showed highest degradation level during the autoxidation reaction of linoleic acid.

• 한국의류산업학회지
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• 제5권4호
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• pp.389-394
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• 2003

Dyeing properties of silk fabric with leaf Mustard was investigated the relation with pH variation, mordants, mordant method. K/S value shows the following sequence: pH 3>pH 5>pH 7>pH 9. K/S value shows high in post mordant conditions. Silk fabric shows the green, blue tone according to mordants(Al, Cu, Fe mordants). The tannic acid treatment silk fabric shows higher than the nontannic acid treatment silk fabric in K/S value. Lighting fastness of tannic acid treatment silk fabric shows better than that of nontannic acid treatment in Cu, Fe mordants. Water fastness of tannic acid treatment silk fabric was wholly improved. Tannic acid treatment improved dyeing properties of silk fabric with leaf Mustard.