• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.48-52
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• 1993

To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, major chemical compositions of Dolsan Leaf Mustard (DLM) were investigated. The moisture and ash contents of DLM were 87.5% and 1.4%, respectively. Compared with other Korean traditional or Japanese leaf mustard, DIM contained more crude protein (3.8%) but less crude fat (0.3%) and crude fiber (1.3%). As an alkali food, leaf and leat stalk had pH of 5.7 and 5.8, titratable acidity of 687 and 318mg/100g and alkalinity of 2.5 and 5.2, respectively. The major free sugar in DLM was glucose and fructose was also detected in a small amount. The contents of total and reducing sugar in leaf and leaf stalk were 574, 352, 820 and 538mg%, respectively. Total amino acid contents of leaf and leaf stalk were 8.0 and 2.5% on wet basis. Although the amino acid compositions of leaf and leaf stalk were different each other, glutamic acid and proline were the major amino acids in both of the leaf and leaf stalk. Significantly higher amount (ca.10.3-fold) of free amino acid was present in leaf (3074mg%) than in leaf stalk (298mg%). Glutamic acid and aspartic acid were the major free amino acids and essential amino acid contents in leaf and leaf stalk were 869 and 68mg% being 22.9 and 28.3% of total free amino acids.

• Korean Journal of Pharmacognosy
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• v.18 no.1
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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.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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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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• v.31 no.2
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.707-712
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• 1995

Natural antimicrobial activities in leaf mustard Dolsan(Brassica juncea) were evaluated for food preservation. Antimicrobial activities and changes in volatile allylisothiocyanate(AIT) concentration were examined during incubation of leaf mustard homogenate for 72 hours at $30^{\circ}C$. The concentration of volatile AIT was highest at 2 hours of incubation. Antimicrobial activities, which were insignificant in raw homogenate without incubation, were occurred at 21 hours and were showed highest at 48~72 hours of incubation. Water-pretreated extract(WPE) showed the antimicrobial activity by 1.2~1.4 times higher than the water extract. Ethylacetate fraction of leaf mustard showed high antimicrobial activities. The WPE had strong antimicrobial activities against Salmonella typhimurium and Staphylococcus aureus. Heat treatment of the WPE for 30 min at $121^{\circ}C$ did not lose the antimicrobial activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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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.

• Korean Journal of Agricultural Science
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• v.49 no.3
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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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.

• Fashion & Textile Research Journal
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• v.5 no.4
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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.