• Korean Journal of Plant Resources
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• v.10 no.4
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• pp.314-318
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• 1997

This experiment was carried out to analyze the essential oils from different parts of Perilla frutescens spp. And to know change of the oil content by a diffenent leaf picking time. The analysis of the essential oils was done with gas chromatography(GC),and the results are as follows. Perilla frutescens spp. contained essential oils mostly in their leaves and stems, although their roots also contained the oils. It was suggested that the optimum leaf-picking time of perilla frutescens var. viridis Mak. on the basis of total essential oils was their flowering period around Aug. 24, and that of Perilla frutescens var. for acuta Kudo was Sep. 14. On the basis of perillaldegyde the optium leaf-picking time of Perilla frutescens var. viridis Mak. and Perilla frutescens var. acuta Kudo was Aug. 24. and Aug. 4. respectively.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.241-248
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• 2013

This study was to compare the antioxidant and anti-proliferative activities of perilla (Perilla frutescens Britton) and sesame (Seasamum indicum L.) leaf extracts. The total polyphenol levels of sesame leaf ($634.7{\pm}1.2$ mg gallic acid equivalent/100 g dried leaf) were higher than those of perilla leaf ($408.7{\pm}4.6$ mg gallic acid equivalent/100 g dried leaf; p<0.001). The total flavonoid levels of sesame leaf ($166.7{\pm}17.3$ mg quercetin equivalent/100 g dried leaf) were also higher than those of perilla leaf ($108.2{\pm}3.7$ mg quercetin equivalent/100 g dried leaf; p<0.05). ABTS radical- and DPPH radical-scavenging activities of sesame leaf extracts (78.9% and 18.2%, respectively) were higher than those of perilla leaf extracts (46.0% and 9.0%, respectively; p<0.01). Both perilla and sesame leaf extracts significantly inhibited the growth of HCT116 human colon cancer cells. However, the inhibitory activities of sesame leaf extracts were more pronounced than those of perilla leaf extracts (p<0.001). These results indicate that sesame leaf extracts have higher antioxidant and anti-proliferative activities than perilla leaf extracts. More studies are needed in order to enhance the sensory value of sesame leaf and to develop sesame leaf as health/functional food ingredients.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.328-333
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• 1995

Leaf quality and fatty acid compositions of collected perilla related genus and species germplasms such as Perilla frutescens var. japonica Hara, Perilla frutescens var. acuta Kudo, Perilla frutescens var. crispa Decaisne, Perilla frutescens var. for viridis Makino, Mosla punctulata Nakai, Mosla japonica Maxim, Mosla dianthera Maxim were analysized. The number of leaves per tiller and leaf size of perilla germplasms were more and bigger than those of mosla germplasms. Aroma degree of mosla germplasms was higher than aroma degree of perilla germplasms. Mosla germplasms could be utilized in the breeding for high aroma perilla lines. Otherwise, the softness of perilla germplasms was higher than that of mosla germplasms. In case of oil and protein contents, perilla germplasms was higher than mosla germplasms, however compositions ratio of fatty acid, especially linolenic acid of mosla germplasms was higher than that of perilla germplasms, therefore mosla germplasms could be utilized as breeding materials with high linolenic acid for industrial oil. The linolenic acid with excellent quality and unsaturated fatty acid showed negative correlation with oil content, protein content and saturated fatty acids.

• Journal of Life Science
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• v.8 no.4
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• pp.431-436
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• 1998

These studies were carried out to obtain useful information about the effective selection of vegetable perilla by estimating the genetic relationships between the heritabilities and the genetic correlations of quantitative traits among eight agronomic characters from 91 perilla varieties. The positive correlations were showed among characters such as between leaf weight and leaf size, leaf weight and leaf length, leaf weight and leaf width, leaf weight and plant height, leaf weight and stem diameter, leaf size and leaf length, leaf size and leaf width, leaf size and plant height, leaf size and stem diameter , leaf length and leaf width, leaf length and plant height, leaf length and stem diameter, leaf width and plant height, leaf width and stem diameter, plant height and stem diameter, plant height and the number of internodes per plant, and the number of internodes per plant and the number of leaves per plant. Heritabilities were high as from 0.7311 to 0.9112 among leaf weight, leaf size, leaf length, leaf width, plant height, stem diameter, and the number of internodes per plant.

• Journal of Life Science
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• v.13 no.6
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• pp.782-787
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• 2003

Perill(Perilla frutescens var. japonica $H_{ARA}$), “Ipdlkkae 1” was tested for the yield components in accordance with several different application levels, seeding methods and seeding dates. The results were summarized as follows: Application of fertilizer remarkably increased leaf number and leaf weight. Specially nitrogen showed the most significant effect. The best combination of NㆍPㆍK for cultivation of perilla was investigated ill three leveles of 6kg /10a, 9kg/10a, and 10kg/10a. The planting density in $10cm\times10cm/m^2$, and the seeding date on December 23 were found as the best results. However, $10cm\times7cm/m^2$ planting was better to get heavy leaf.Perill(Perilla frutescens var. japonica $H_{ARA}$), “Ipdlkkae 1” was tested for the yield components in accordance with several different application levels, seeding methods and seeding dates. The results were summarized as follows: Application of fertilizer remarkably increased leaf number and leaf weight. Specially nitrogen showed the most significant effect. The best combination of NㆍPㆍK for cultivation of perilla was investigated ill three leveles of 6kg /10a, 9kg/10a, and 10kg/10a. The planting density in $10cm\times10cm/m^2$, and the seeding date on December 23 were found as the best results. However, $10cm\times7cm/m^2$ planting was better to get heavy leaf.

• Korean journal of applied entomology
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• v.29 no.3
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• pp.190-193
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• 1990

To establish the successive rearing method of the perilla leaf pyralid, Prausta panopealis Walker, experiments were carried out wiht three diets based on a JAMSI-type artificial die for silkworm. On the SS4 diet containing 40% of perilla leaf powder the pupal and adult yields were higher than those on th fresh green perilla leaves.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.182-196
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• 2012

This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.

• The Korean Journal of Pesticide Science
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• v.16 no.4
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• pp.336-342
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• 2012

This study was carried out in order to compare the residue levels of pesticides among lettuce, kale and perilla leaf depending on the morphological characteristics of plant. Residue levels were investigated at the zero, second, fifth days after last application, 9 species of systemic or non-systemic pesticide were twice applied with 7 days interval by knapsack power sprayer with 2 heads fan shape nozzle. Ratios of leaf area to weight ($cm^2$ $g^{-1}$) were 58 of perilla leaf, 27 of lettuce and 23 of kale. Ratios of leaf area to weight of perilla leaf was 2.1 times higher than that of lettuce. Residue levels of perilla leaf were 1.3 to 2.3 times higher than those of lettuce at the day of spraying and 1.3 to 3.3 times higher at the fifth day. Therefore the differences of pesticide residues between perilla leaf and lettuce were affected by the ratio of leaf area to weight. Residue levels in lettuce were 2.4 to 7.3 times higher than those in kale at the day of spraying because the adhesive effect of pesticide particles on kale leaf was low.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.312-321
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• 2007

The purpose of this study was to investigate the preferences, consumption, and eating frequencies of housewives for commercialized traditional basic side dishes. The investigators visited 18 food markets and questionnaires were distributed to 464 housewives in the Busan area. The number of basic side dishes being sold at the markets were in the order of seasoned dried radish (17 markets; mk), salted garlic stalk (15 mk), braised black soy beans (14 mk), braised peppers and dried anchovies (13 mk), and braised lotus roots (12 mk). The housewives' order of preferences was for stir-fried dried anchovies, braised peppers and dried anchovies, braised seasoned beef, salted perilla leaf, and perilla leaf kimchi equal to seasoned sea lettuce, respectively. The order for eating frequency was stir-fried dried anchovies, braised peppers and dried anchovies, salted perilla leaf, and perilla leaf kimchi, respectively. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were either occasionally or frequently purchased by over 40% of the women. However, the reasons they did not purchase these products included: the excess use of chemical seasonings, unsanitary, unreliable cooking process, unreliable the origin, and high price, in the respective order. If the commercialized traditional basic side dishes were improved to eliminate these problems, 52.2% of the housewives would buy the products, and 65.6% anticipated increasing their use of these products in the future.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.767-773
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• 2014

In vitro antioxidative activities and antioxidants of the lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were evaluated. The bugak was prepared with fermented glutinous rice batter and unroasted sesame oil for use in the pan-frying. The perilla leaf bugak showed the highest radical scavenging activity and reducing power, with the lowest in the lotus root bugak. The antioxidative activity of the blanched lotus root was lower than the dried laver or the perilla leaf. Polyphenol content was higher in the perilla leaf bugak than the lotus root or the dried laver bugak, and tocopherols were mainly derived from frying oil. The antioxidative activity of bugak was correlated well with polyphenol contents, but there was no correlation between tocopherol contents and the antioxidative activity.