• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.118-125
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• 1999

Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were inves tigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37 % in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.531-536
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• 1998

To investigate effects of Angelica keiskei Koidz green juice on the liver damage of CCl4-treated tats, Sprague-Dawley male rats weighing 80~100g were divided into 4 groups of control group(CON), Angelica keiskei Koidz green juice-treated group(ANJ), CCl4-treated group(CCL) and Angelica keiskei Kodiz green juice and CCl4-treated group(ACL). Each group was sacrified after feeding for 4 weeks and examined the activities of transminase (sGOT, sGPT), superoxide dismutase (SOD), catalase and glutathione peroxidase(GSH-Px), and contents of lipid peroxide and glutathione in liver. The activities of sGOT and sGPT, and content of lipid peroxide after CCl4 treatment were markedly increased, compared to CON, but those levels were significantly decreased by the pretreatment of Angelica keiskei Koidz green juice as compared to CCL. The activities of SOD, catalase and GSH-Px were elevated by CCl4-treatment as compared to control group, and concomitant treatment of Angelical keiskei Koidz and CCl4 decreased those levels significantly except the activity of catalase. The hepatic content of glutathione was decreased by CCl4 and increased more abundant by Angelica keiskei Koidz administration than CCl4 treated group. These results suggest that Angelica keiskei Koidz green juice is believed to have a possible protective effect for the carbon tetrachloride-induced hepatotoxicity in rats.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.422-432
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• 2005

Shinuncho(Angelica keiskei koidz)sulgi is a kind of steamed rice cake by an earthenware steamer. I made Shinuncho-sulgi samples with different amounts of Angelica keiskei koidz - powder and different types of sugars (sugar or honey). The more Angelica keiskei koidz powder it has the bitter it tastes but the lower sweetness, moistness and chewiness it has. Samples with honey have higher sweetness, moistness and chewiness but lower bitterness and after-swallowing than ones with sugar. Color is Shinsuncho-sulgi with $3\%$ of Angelica keiskei koidz - powder and honey has been judged to have the best quality. Flavor and Overall-acceptability are Shinsuncho-sulgi with $2\%$ of Amge;oca keiskei koidz - powder and honey has been judged to have the best quality. The more Angelica keiskei koidz powder it has the higher hardness but the significantly cohesiveness, springiness, gumminess, and chewiness it has. Samples with honey have higher hardness, springiness, cohesiveness, gumminess and chewiness, but lower adhesiveness, than ones with sugar. The moisture content of Shinsuncho-sulgi is $35.89\~37.08\%$. Samples with honey have higher b-value but lower L-value and a-value than ones with sugar. Based on the results of the study, the best ratio of ingredients is as follow non-glutinous flour 196g, Angelica keiskei koidz powder $2\%$ (4g), honey 35ml, salt 2g, water 20ml and $37.08\%$ of moisture content.

• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.111-116
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• 1997

For the purpose of improving hygienic quality of dried-Angelica Keiskei Koidz powder, the effect of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties were investigated. Gamma irradiation at 5 to 7.5 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the total aerobic bacteria of the sample. The physicochemical properties of the sample were not changed by gamma irradiation up to 7.5 kGy, whereas, ozone treatment caused remarkable changes in pH, TBA value, chlorophyll, carotenoid and fatty acid compositions. Therefore, this investigation demonstrated conclusively that gamma irradiation was more effective than ozone treatment for decontaminating and sterilizing the dried-Angelica Keiskei Koidz powder, with minimal effect on the physicochemical properties analyzed.

• Korean Journal of Medicinal Crop Science
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• v.3 no.1
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• pp.45-49
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• 1995

This study was carried out to examine the germanium contents of Angelica keiskei Koidz. and A. acutiloba Kitagawa and to intend to increase its contents while those leaf explants were culturing on MS medium supplemented with organic and inorganic germanium. Ge content of Agelica keiskei Koidz. was 2.1 times higher than that of A. acutiloba Kitagawa. Digestion was done quickly at high temperature, but Ge content was decreased. Callus formation of A. acutiloba Kitagawa was better than that of A. keiskei Koidz. Callus formation of both plants was good in order of pH 5.7, pH 5.4, and pH 6.0. But shoots from callus were formed frequently in A. keiskei Koidz., especially at pH 5.7. Callus formation of both plants was good up to 5 ppm of inorganic ($germanium(GeO_2),$ retarded at 10 ppm, and rarely formed at 100 ppm, but was good up to 10ppm of organic germanium retarded at 50 ppm and formed some-what even at 100 ppm.

• Korean Journal of Pharmacognosy
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• v.27 no.1
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• pp.80-82
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• 1996

Nucleoside, flavonol glycoside and disaccharide have been isolated from the aerial part of Angelica keiskei Koidz and identified by means of spectral analysis as adenosine, hyperoside and sucrose, respectively.

• Journal of Nutrition and Health
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• v.30 no.9
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• pp.1045-1049
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• 1997

In order to study the content of selected elements in the organs of the mice, mice were fed with green juice of Angelica keiskei Koidz for 16 weeks. The results obtained from the experiments are summarized as follows : 1) The element contents(cr, Mn, Ni, Cu, Zn, Cd, Ba, Pb, and Fe) in the whole plant are generally the same as those the previous reports. 2) The element contents(Cr , Mn, Ni, Cu, Zn, Cd, Ba, Pb and Fe) in the green juice did not exceed those of the edible water standard. 3) The element contents (Cr, Mn, Ni, Cu, Zn, Cd, Ba, Pb and Fe) in the brain is slightly higher than those in the whole plants. 4) The element contents(Cr, Ni, Pb and Fe) in the organs of the mice fed green juice for 16 weeks are the same as those of the previous reports.

• Korean Journal of Medicinal Crop Science
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• v.7 no.1
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• pp.11-15
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• 1999

The uptake of germanium(Ge) by health foodstuffs was interesting because of a therapeutic effect of organic germanium. Germanium contents in different plant parts of the cultivated Korean Angelica keiskej Koidz in several growing districts were determined by square wave anodic stripping voltammetry. Experimental conditions in germanium determination from Angelica kejskej Koidz were as follows : deposition time; 20 sec, deposition potential; -0.9 volts vs Ag/AgCl, and frequency; 100 Hz in 0.1M\;HClO_4, supporting electrolyte solution at pH 2.43 containing $1.5\;{\times}\;10^5\;M$ pyrocatechol violet. Calibration curve showed a good lineality in the range of 0.4 ppb to 2.0 ppm and the detection limit was 0.08 ppb. There was a large difference in content according to growing districts ranging from 102 to 386ppm. Germanium content in leaf parts was much higher than that in stems.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.221-225
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• 1996

For the purpose of improving hygienic quality of health-foods, sterilization effects of ${\gamma}$-ray and ozone on microoganisms associated with food cultured in the media and contaminated in Angelica keiskei powder were investigated. Ozone was immersed in water and sprayed in air, on the concentration of 3 mg liter-1 at an air flow rate of 5 liter min-3. Test strains cultured in the media completely inhibited by ${\gamma}$-ray at irradiation doses of 0.25~2 kGy. In the case of ozone, test bacteria inactivated after treatment of 10~20 minutes, but test mold, Aspergillus flavus was not effective. Strains contaminated in Angelica keiskei powder completely inhibited by ${\gamma}$-ray at irradiation doses of 2.5~7.5 kGy. However, when the powder was sprayed with ozonized air for 10hours, Bacillus subtilis and Staphylococcus aureus among five strains were eliminated.

• Korean Journal of Pharmacognosy
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• v.26 no.4
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• pp.337-343
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• 1995

Two flavone glycosides were isolated from the aerial part of Angelica keiskei Koidz and identified by means of spectral analysis as luteolin-$7-O-{\beta}-{_D}-glucoside$ and Iuteolin-7-O-rutinoside. Intraperitoneal administration of methanolic extract(100mg/kg) and $luteolin-7-O-{\beta}-{_D}-glucoside(5mg/kg)$ isolated from this plant produced a significant hypolipemic activity.