• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.443-447
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• 2008

The principal objective of this study was to conduct a physiological evaluation of Korea Ginseng, Deoduk and Doragi pickles. Prior to the processing of the 3 kinds of pickles, total phenolic acid contents, lecithin oxidation inhibitory effect, SOD -linked activity and hydroxyl radical scavenging activity of Korea Ginseng, Deoduk and Doragi water extracts were assessed. After the processing of 3 kinds of pickles, we conduct a sensory evaluation and color values assessment. The total phenolic acid contents of Korea Ginseng, Deoduk and Doragi water extracts were $1.66{\sim}1.70mg/m{\ell}$, levels which were similar to that of tocopherol($1.81mg/m{\ell}$) but significantly lower than that of BHT($4.06mg/m{\ell}$)(p<0.05). The lecithin oxidation inhibitory effects of the Ginseng extract(98.86%) were similar to those of BHT(98.90%), but were significantly higher than those of Deoduk(35.70%), Doragi(78.07%) and tocopherol(65.91%). SOD-linked activity of Korea Ginseng water extract (42.58%) was similar to those of BHT(47.86%) and tocopherol(50.47%), but significantly higher than those of Deoduk (17.98%) and Doragi(20.75%). The hydroxyl radical scavenging activity of the Ginseng water extract(87.85%) was similar to that of BHT(8.58%), but significantly higher than that of Deoduk(79.51%), Doragi(77.62%) and tocopherol(78.95%). In the results of our sensory evaluations of the 3 kinds of pickles, the Ginseng pickle evidenced significantly lower acceptance scores in taste, color, flavor, texture, and overall quality. The luminance of the Ginseng pickle was significantly higher than the Deoduk pickles, the value of the Doragi pickle was significantly higher than those of the Ginseng and Deoduk pickles, and the b value of the Deoduk pickle was significantly higher than that of the Ginseng pickle.

• Food Science and Preservation
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• v.21 no.2
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• pp.199-205
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• 2014

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.798-803
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• 2011

We investigated the changes in chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) with heating. Deoduk and Doragi were heated to $110\sim150^{\circ}C$ for 2 hours. The total polyphenol content of Deoduk and Doragi reached high values of 6.31 and 7.34 mg/g, respectively, at $150^{\circ}C$. The total polyphenol content of raw Deoduk and Doragi were 0.60 and 0.59 mg/g, respectively. The DPPH radical scavenging activity ($IC_{50}$) of Deoduk and Doragi decreased from 13.94 and 6.83 mg/mL, respectively, in raw samples to 0.81 and 0.94 mg/mL, respectively, in samples heated to $150^{\circ}C$. The ABTS radical scavenging activity of Deoduk and Doragi increased from 0.43 and 0.21 mg AA eq/g, respectively, in raw samples to 3.55 and 4.83 mg AA eq/g, respectively, in samples heated to $150^{\circ}C$. The reducing power of raw Deoduk and Doragi was 0.1 and 0.06, respectively, which was increased to 0.54 and 0.50, respectively, in samples heated to $150^{\circ}C$. Fructose content decreased after heating to $130^{\circ}C$. The sucrose content of the samples increased slowly with heating up to $120^{\circ}C$, but was not detected at warmer temperatures. The organic acid and 5-HMF of the samples increased gradually with increasing temperature.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.938-944
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• 1999

Response surface methodology (RSM) was used for monitoring the changes of Hunter's color and organoleptic colors of roasted doraji tea with variations in threonine concentration of soaking solution and roasting condition. In soaking and roasting processes based on the central composite design with variations in threonine concentration of soaking solution, roasting temperature and roasting time, coefficients of determinations $(R^{2})$ of the models were above 0.87 (p<0.05) in Hunter's color parameters and organoleptic color. Hunter's color L value of roasted doragi tea was maximized in 0.09% threonine concentration of soaking solution, $142.37^{\circ}C$ and 21.94 min in roasting condition. Hunter's color a value of roasted doragi tea was maximized in 1.24% threonine concentration of soaking solution, $154.01^{\circ}C$ and 28.59 min in roasting condition, minimized in 1.67% threonine concentration of soaking solution, $137.61^{\circ}C$ and 24.62 min in roasting condition, Hunter's color b value of roasted doragi tea was maximized in 1.10% threonine concentration of soaking solution, $154.72^{\circ}C$ and 27.12 min in roasting condition. The maximum quality of organoleptic color of roasted doragi tea was soaked in 1.25% threonine concentration, and roasted at $141.81^{\circ}C$ for 34.14 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1405-1411
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• 2013

We investigated the physicochemical characteristics and antioxidant activities of Doragi (Platycodon grandiflorum) at different aging temperatures (60, 70 and $80^{\circ}C$) and for various periods of duration (5, 10, 15, 30 and 50 days). As the temperature and duration were increased, the pH of Doragi water extracts decreased from 5.22 to 4.17, whereas total acidity increased from 0.265 to 0.998 lactic acid eq.%. In addition, browning index went up from 0.092 to 1.002 and 5-hydroxymethylfurfural (HMF) content steeply rose to 50.40 mg/g from its initial zero value with an increase in temperature and duration. The radical scavenging activity of ethanol extracts was enhanced with a rise in temperature and duration as evident from the value of total polyphenol content (0.589 to 2.358 mg/g), DPPH (0.149 to 1.244 mg Trolox eq/g) and ABTS (0.354 to 1.509 mg Trolox eq/g). The correlation between physicochemical characteristics and antioxidant activities was high; the correlation between pH and total acidity showed a r value of -0.910 (P<0.01), whereas between browning index and 5-HMF content, the r value was 0.880 (P<0.01). Total polyphenol content and DPPH and ABTS radical scavenging activity were highly correlated with the r value of 0.885 (P<0.01) and 0.745 (P<0.01), respectively.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.167-170
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• 1986

The first historical record on the use of wild edible plants as foods in Korea involves sswuk and manul concerned with the mythology of Tangun. Numerous names of wild vegetables had been recorded in various ancient books. Wild edible plants are of great value as food resources and for domestication, since they have variable edible portions and quite a long picking season. Several kinds of wild edible plants have been already grown as vegetable crops. Doragi (Platycodon grandiflorum) is probably the one with the longest history of cultivation. During World War II, an attempt had been made to substitute vegetable crops for wild edible plants. As picking wild greens requires a great deal of labor and plants of wild growth are limited in the amount, domestication of wild vegetables as crops appears to be an urgent need for securing food resources in Korea.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.549-560
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• 1997

The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Paogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(rnyongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Heron, Banana, Kwajeul and Kangiung were considered as dishes. Dasik and biscut were also used for setting dishes.

• Food Science and Preservation
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• v.20 no.4
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• pp.510-517
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• 2013

This study was conducted to investigate the antioxidant and antimicrobial activities of the hot-water and methanol extracts of raw and black Doraji to increase its utilization. In order to prepare the black Doraji, it was steamed for 15 days at a temperature of $60^{\circ}C$ and then it was dried at a temperature of $30^{\circ}C$ for 3 hr. The methanol extract from the black Doraji (BM) contained the highest levels of total polyphenols among the extracts, and the total polyphenol content of the extract from a black Doraji was higher than that of the extract from a raw Doraji. The total flavonoid contents of the hot-water extract from a black Doraji (BW) was the highest (7.94 mgQE/g) among the samples. The DPPH and ABTS radical scavenging activities increased according to the increase in the concentrations of the Doraji extracts. The BM has the highest radical scavenging activity among the extracts. Each extract showed a slight difference in the antibacterial activity according to the tested strains. The Black Doraji showed a higher antimicrobial activity compared to the raw Doraji. The hot-water extracts demonstrated higher activities than the methanol extracts, and the BW revealed the strongest activity. In this study, the black Doraji showed more effect of the antioxidant and anti-microbial activities than the raw Doraji. These results will provide fundamental data for improving the sitological value and the black Doraji can be used as a valuable resource for the development of nutraceutical foods.