• Title, Summary, Keyword: perilla varieties

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Comparison of Major Characteristics between Seed Perilla and Vegetable Perilla (종실들깨와 잎들깨의 주요 특성 비교)

  • Choung Myoung-Gun
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.50 no.spc1
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    • pp.171-174
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    • 2005
  • This study was conducted to know the difference of major characteristics between seed and vegetable perilla varieties. Perilla accessions examined were classified into two groups, i.e., seed perillla variety (saeyeopcildeulkkae, yangsandeulkkae, and younghodeulkkae) and vegetable perilla variety (ipdlkkae 1, namcheondeulkkae, and manbaekdeulkkae). The differences of growth characteristics were observed between two types of perilla varieties. The average flowering date of vegetable perilla varieties (Sep. 28) was 23 days later than that of seed perilla varieties (Sep. 5). Also, the stem height and node numbers of vegetable perilla varieties lower than those of seed perilla varieties. The average 1,000-seed weight, yield, and oil content of seed perilla varieties were higher than those of vegetable perilla varieties. However, as leaf characteristic, the leaf yield (1.8 times) and cyanidin content (2.1 times) were greater than in perilla variety for vegetable. No difference was observed in fatty acids composition between two types of perilla varieties. The average total chlorophyll content in leaves of seed perilla varieties was higher than in that of vegetable perilla varieties.

Analysis of the seed metabolite profiles and antioxidant activity of perilla varieties (대사체분석 기술을 이용한 들깨 종자의 품질 특성 및 항산화 효과)

  • Gu, Suyeon;Son, Yejin;Park, Ji Yeong;Choi, Sung-Gil;Lee, Myoung Hee;Kim, Hyun-Jin
    • Korean Journal of Food Science and Technology
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    • v.51 no.3
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    • pp.193-199
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    • 2019
  • Perilla seed oil is considered to be a rich source of omega-3 fatty acids and phenolic compounds, which have various health benefits. To improve its oil content and nutritional quality, 29 varieties of perilla have been bred, but their nutritional qualities, including the fatty acid and phenolic compound contents, have not been investigated. Therefore, in this study, the seed metabolite profiles, including the fatty acids, of these 29 perilla varieties were analyzed. Palmitic acid, stearic acid, linoleic acid, linolenic acid, rosmarinyl glucoside, and rosmarinic acid were identified as the major metabolites of perilla. The fatty acid contents were higher in the Okdong, Deulsaem, Daesil, Joim, Yeupsil, Danjo, and Joongmo5103 varieties (in order). However, the total phenolic compounds and antioxidative activities of Okdong and Deulsaem were relatively low, whereas the fatty acid and total phenol contents of Joim, Yeupsil, and Danjo were relatively high. These results may be useful for comparing the nutritional quality of the 29 perilla varieties.

Comparative Studies on the Amino Acids and Flavor Compounds Among Some Varieties of Perilla Leaves Cultivated in Miryang Area (밀양지역 들깨품종별 잎의 아미노산 조성 및 향기성분 비교)

  • Choi Young-Whan;Lee Young-Guen
    • Journal of Life Science
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    • v.14 no.6
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    • pp.931-937
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    • 2004
  • The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from 'Leafy perilla 1', 47 kinds from 'Yupsil perilla', 46 kinds from 'Miryang 9' and 'YCPL. The major volatile compound was perilla ketone, its concentration was $145.75\;{\mu}g/g$ in 'Miryang 9', $187.00\;{\mu}g/g$ in 'YCPL', $301.59\;{\mu}g/g$ in 'Leafy perilla l' and $551.42\;{\mu}g/g$ in 'Yupsil perilla', but the other flavor compounds, 3-hexen-l-ol, trans-2-hexenal, $\beta-caryophyllene,\;\alpha-farnesene$ and etc, were less than $20\;{\mu}g/g$.

Biological Control of Gray Mold Rot of Perilla Caused by Boftis cinerea 1. Resistance of Perilla Cultivars and Selection of Antagonistic Bacteria

  • Moon, Byung-Ju;Son, Yeong-Jun;Lee, Jae-Pil;Kim, Choul-Seung;Song, Ju-Hee;Kim, Hyun-Ju;Kim, Jae-Woo;Kim, Do-Hoon;Park, Hyean-Cheal
    • The Plant Pathology Journal
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    • v.18 no.1
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    • pp.36-42
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    • 2002
  • Resistance of perilla varieties to Botrytis cinerea LVF12 was evaluated, while antagonistic bacteria were selected and tested for their efficacy towards biological control of gray mold rot caused by B. cinerea. Among 11 perilla varieties tested for disease resistance, Milyang variety showed some degree of resistance, while the rest of varieties showed no resistance. Among 250 bacterial isolates collected from perilla loaves and rhizosphere of perilla plants, six isolates showed high levels of inhibitory effect on mycelial growth and conidial germination of B. cinerea in in vitro test. Using the pot test in growth chambers these isolates showed high levels of disease suppression, with Nl isolate showing 95.3% of control value and N4 isolate showing 90.8% of control value. Further test was performed to evaluate the two isolates ability for disease prevention and/or disease therapy, and results showed almost 100% of control vague. Isolates Nl and N4 were identified as Bacillus licheniformis and 5. megatepium, respectively, according to Bergey's manual, API 20E and 50CHB test kit, and Transmission electron microscope.

Optimization of Extraction Conditions and Comparison of Rosmarinic and Caffeic Acids from Leaves of Perilla frutescens Varieties

  • Lee, Jin-Hwan;Baek, In-Youl;Kang, Nam-Suk;Jung, Chan-Sik;Lee, Myoung-Hee;Park, Keum-Yong;Ha, Tae-Joung
    • Food Science and Biotechnology
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    • v.18 no.3
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    • pp.793-798
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    • 2009
  • The objectives of this present study were to compare the contents and determine optimum extraction conditions for the rosmarinic acid (RA) and caffeic acid (CA) from leaves of Korean Perilla frutescens varieties. RA and CA from leaves of cv. Bora, a breeding line of P. frutescens were isolated and elucidated using various spectroscopic data. On the basis of 2 phenolic acids, optimum extraction conditions were obtained by employing 50% EtOH for 60 min at $25^{\circ}C$. We reported for the first time on the contents of RA and CA from leaves of 32 Korean varieties. Among them, leaves of P. frutescens Brit. var. acuta Kudo I exhibited the highest RA content ($8.53{\pm}0.57$ mg/g) and CA content ($2.33{\pm}0.11$ mg/g) showed the highest in the P. frutescens Brit. var. viridis Makino. Interestingly, average RA content ($2.66{\pm}0.17$ mg/g) showed a markedly higher than that of CA ($1.98{\pm}0.16$ mg/g) in Korean varieties. These results suggest that concentrations of the RA and CA in P. frutescens leaves could be a key factor in the selection process of a high quality species.

Current Status and Prospects of Quality Evaluation in Perilla (들깨 품질평가 현황과 전망)

  • 이봉호;류수노;곽태순
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.47
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    • pp.150-162
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    • 2002
  • Perilla, Perilla frutescens. (L.) Britton, is a traditional oil seed crops grown in Korea. The seeds and seed oil is used for edible and some industrial sectors. The seeds of perilla contains 35-54% of a drying oil which is similar to the linseed oil. The fatty acids of seed oil is composed with linolenic acid, linoleic acid, and oleic acid. The majority of fatty acids of the oil is $\alpha$-linolenic acid proportioned 51-71% of the oil. This high linolenic acid makes it unstable of the oil and owing to the fast oxidation. Therefore, the plant breeders are challenges to develope a new varieties with low linolenic acid for edlible oil and high linolenic acid for industrial uses. Perilla foliage is also used as a potherb. The green leaves contains a special flavor, perilla aldehyde, and some abundant minerals and vitamins. The vitamin C and $\beta$-carotene is more available than lettuce and crown-daisy of which used for similar potherb and vegetables in traditional Korean food table. The authors are reviewed and discussed on the current status and prospects of the quality evaluations and researches in perilla seeds and leaves to provide and refers the condensed informations on their quality.

Agronomic Characters of Local Perilla Collected in the Southern Part of Korea (남부지역 재래종 들깨의 작물학적 형질)

  • 남상영;김인재;이철희;김태수
    • Korean Journal of Plant Resources
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    • v.16 no.2
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    • pp.155-159
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    • 2003
  • This study was conducted to examine the variations in 196 local perilla collected in southern part of Korea and to provide basic informations which can be utilize in perilla breeding programs. The results obtained were gummarized as the follows. Maturing period was widely distributed from 104 to 136 days. The maturing periods of most collections were 111 to 130 days(96%). and that Four percent of collections showed maturing period of below 110 days and above 131 days. Three varieties below 111 days of maturing period were selected among local perilla collected from Jeonnam(Naju and Boseong) and Jeonbuk(Gochang). Stem length was ranged from 71 to 157 cm. The stem length of 111 to 130 cm, under 90 cm, and above 151 cm were 41%,, 7%, and 4%, respectively. Seven varieties with long stem were selected among local perilla collected in Jeonnam(include Damyang collection). The number of cluster per plant was distributed 52 to 291. The distribution of cluster numbers were 100 to 180, under 100, and above 221 was 57%, 13% , and 13%, respectively. The number of seed capsules was distributed 23 to 56 and the collections ranged from at of 26 to 45 was 49.5%. Seed cluster length was distributed from 6 to 20 cm and that ranged from 8 to 14 cm was 62.8%.1,000 grain weight ranged from 2.4 to 5.7 g. The distribution of 1,000 grain weight is 3.1 to 4.0 g,4.1 to 5.0 g, and below 2.9 g was 66.8%, 12.8%, and 19.4%, respectively. The 1,000 grain weight above 5.1 g(1.0%) was selected among local perilla collected in Jeonbuk(Namwon) and Gyeongnam(Changnyeong).

Responses on the Agronomic Characteristics for Different Sowing Times with Perilla(Perilla ocimoides L.) (파종기 이동이 들깨 생태변이에 미치는 영향)

  • Park Jong-Sun
    • Korean Journal of Plant Resources
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    • v.18 no.3
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    • pp.433-440
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    • 2005
  • Four varieties of perilla(Perilla ocimoids L.) were tested to investigate the ecological adaptation of the crop to variations in sowing time extending from April 25 to July 25 with an interval of 30 days between each of the four sowing. As sowing time was delayed, the plant height, the number of first branches and cluster, the weight of fresh and dried stems, the day to germination and flowering decreased, showing a highly negative correlation between the showing dates and these characteristics, but a highly positive correlation between days to flowering and the required accumulated temperature. With early sowing under low temperature and long day conditions, it took about 132 days from sowing to flowering due to the long period of vegetative growth, but as sowing was delayed, the days to flowering decreased with a minimum period of 57 days. The yield of seeds in each case varied with each variety. Type A(Nonsan var.) and type B(Jinchon var.) had higher yields when sowed earlier. But type C(Namyang var. and Wooljin var.) had its highest yield in the plot sowed on May 25 and the 1000 grain weight showed a tendency to increase as sowing was delayed. In conclusion, the perilla was preyed to be a short-day plant that flowers from the begining to the middle of Sep. regardless of sowing time, so that the sowing time should be decided after due consideration of the length of the vegetative growth periods of the varieties.