• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.680-685
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• 2008

In this study, we assessed the functional characteristics of Aralia continentalis Kitagawa (AcK) and Aralia continentalis Kitagawa leaf (AcK-leaf), including crude saponin contents, antioxidant activity, nutritive elements, dietary fiber, and chlorophyll contents. The results of our analysis of nutritive elements in AcK, the contents of the general components, inorganic components, and vitamins were all relatively high. The contents of inorganic components were also high in the following order: K>Ca>P>Na>Mg. Among vitamins, $\beta$-carotene and vitamin C contents were all high. The crude saponin content was 63.7 mg/g in the AcK and 63.5 mg/g in the AcK leaf, and the antioxidant activity was determined to be relatively high. With regard to the dietary fiber content, the total dietary fiber content was 2.13% (soluble 0.40, insoluble 1.72) in the AcK and 5.98% (soluble 1.06, insoluble 4.89) in the AcK leaf, and the total chlorophyll content was 92.58 mg in the AcK and 147.25 mg/100 g in the AcK-leaf.

• Korean Journal of Medicinal Crop Science
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• v.21 no.1
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• pp.20-26
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• 2013

This study was conducted to improve the managing and storing methods of the seeds of Aralia cordata var. continentalis (Kitagawa) Y.C.Chu, to examine the viability and the germination ability of seeds with different storing conditions and methods, and to develop new ways to propagate and have better healthy seedling. Therefore, the germination rate, days required for germinating seeds, and early growth responses of Aralia cordata var. continentalis (Kitagawa) Y.C.Chu were investigated with different storing temperatures, durations and methods. The germination rate was higher in stratified storage than that in dry storage condition. The highest germination rate was with outdoor temperature at 30 days after stratified storage. The days required for germinating seeds were less than 10 days with the treatment of $25^{\circ}C$ and outdoor temperature in stratified storage. In dry condition, they were shorter with $4^{\circ}C$ and $25^{\circ}C$ than those with $-20^{\circ}C$ and outdoor temperature. Leaf number of seedling was higher in stratified storage compared to that in dry condition, while it was not clearly different according to storage temperatures and durations. Leaf length and leaf width of seedling was not difference among the treatment of storage methods, temperatures, and durations. Stem length of seedling was higher in stratified storage than those in dry condition, while root length was not clearly different among the treatments. It would be assumed that temperatures, methods and durations of storage could affect much to the germination rate and the early seedling growth response.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1202-1207
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• 2008

The study examined changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi during storage prepared with different seasonings. The result exhibited practically no significant differences in pH, acidity, and salinity among the various samples made with three different combinations of seasonings. In AcK leaf-kimchi, lightness and redness increased slowly at the early period of storage and then decreased rapidly after four months when the lactic acid bacterial count reached the highest level with fermentation, whereas yellowness increased. The total bacterial count and the lactic acid bacterial count increased slowly reaching the highest level after four months, then decreased and maintained at a constant level. Hardness of AcK continuously increased and then decreased after attaining maximum value during ripening. The sensory characteristics of the AcK in the whole period of storage was highly acceptable in terms of color, smell, bitterness, texture, and general preference regardless of the suggested combinations of seasonings.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.159-165
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• 2012

In this study, the chemical characteristics of $Aralia$ $continentalis$ Kitagawa (AcK) $leaf-kimchi$ prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the $AcK$ $leaf-kimchi$ preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the $AcK$ $leaf-kimchi$ preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27~5.56%). Total chlorophyll decreased after the $1^{st}$ month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.