• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.274-282
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• 2007

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.669-673
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• 1997

The masking effect of Chamnamul (Pimpinella brachycarpa) on meaty and fishy flavor was measured by sensory evaluation to investigate the usefulness of Chamnamul as a natural spice or herb. Shady air dried Chamnamul was utilized for sensory analysis. By the use of Chamnamul, the meaty flavor was significantly reduced in beef and pork. Chamnamul also showed a similar effect as black pepper on reducing meaty flavor. The use of Chamnamul also significantly reduced the fishy flavor of anchovy soup. When Chamnamul was added to rice gruel, rice odor was reduced but grassy odor remained strong.

• Korean Journal of Environmental Agriculture
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• v.42 no.1
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• pp.21-27
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• 2023

Pre-harvest residue limits (PHRLs) have been proposed as criteria for a proactive role to exceed the maximum residue limit (MRL) of pesticides in agricultural products at harvest. However, PHRL numbers are significantly less than those of established MRLs. This study was performed to determine the dissipation constants and residual concentrations of lufenuron after application on crown daisy and chamnamul under green house conditions. Two residue field trials for each crown daisy and chamnamul were selected to consider a different geographical site at least 20 km far from one another. The pesticide was treated according to critical GAP. After samples were sprayed with lufenuron, they were collected at 0, 1, 3, 5, 7, 10, and 14 days and analyzed using HPLC-DAD. The mean recoveries of crown daisy and chamnamul were within the range of 70-120% with below 20% coefficient variation, which is within the acceptable limits specified by the manual of pre-harvest residue study for pesticides (MFDS, 2014). The biological half-lives in field I and field II were 7.0 and 4.6 days for crown daisy and 2.7 and 2.8 days for chamnamul, respectively. The lower bounds of 95% confidence intervals of dissipation rate constants of lufenuron in crown daisy were determined to be 0.0692 and 0.1298 for field I and field II, respectively, and in chamnamul were 0.2067 for both field I and field II. After applying lufenuron 5% EC, the lufenuron residues on crown daisy and chamnamul at the pre-harvest intervals (14 days for crown daisy and 7 days for chamnamul) were below the safe levels. The dissipation rates of lufenuron in crown daisy and chamnamul were evaluated for similarities with leafy vegetables based on a 95% confidence interval.

• Nutrition Research and Practice
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• v.7 no.6
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• pp.446-452
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• 2013

Chronic consumption of a high-fat, high-sucrose (HFHS) diet increases insulin resistance and results in type 2 diabetes mellitus in C57BL/6J mice. Hyperglycemia in diabetics increases oxidative stress, which is associated with a high risk of diabetic complications. The purpose of this study was to examine the hypoglycemic and antioxidant effects of chamnamul [Pimpinella brachycarpa (Kom.) Nakai] in an animal model of type 2 diabetes. The ${\alpha}$-glucosidase inhibitory activity of a 70% ethanol extract of chamnamul was measured in vitro. Five-week-old male C57BL/6J mice were fed a basal or HFHS diet with or without a 70% ethanol extract of chamnamul at a 0.5% level of the diet for 12 weeks after 1 week of adaptation. After sacrifice, serum glucose, insulin, adiponectin, and lipid profiles, and lipid peroxidation of the liver were determined. Homeostasis model assessment for insulin resistance (HOMA-IR) was determined. Chamnamul extract inhibited ${\alpha}$-glucosidase by 26.7%, which was 78.3% the strength of inhibition by acarbose at a concentration of 0.5 mg/mL. Serum glucose, insulin, and cholesterol levels, as well as HOMA-IR values, were significantly lower in the chamnamul group than in the HFHS group. Chamnamul extract significantly decreased the level of thiobarbituric acid reactive substances and increased the activities of superoxide dismutase, catalase, and glutathione peroxidase in the liver compared with the HFHS group. These findings suggest that chamnamul may be useful in prevention of hyperglycemia and reduction of oxidative stress in mice fed a HFHS diet.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.388-397
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• 2001

Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamnamul decreased as blanching time increased. Beta-carotene in Chamnamul showed high concentration when Chamnamul was treated under longer blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamnamul. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamnamul. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• Food Quality and Culture
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• v.2 no.2
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• pp.67-72
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• 2008

The volatile flavor compounds of wild and cultivated chamnamul (Pimpinella brachycarpa), an aromatic medicinal plant, were isolated via the simultaneous distillation extraction method and analyzed by GC and GC-MSD. From the oils of the wild chamnamul, 56 volatile flavor compounds were identified, and the major constituents were found to be sabinene (58.37 ppm) and germacrene-D (45.73 ppm). From the oils of cultivated chamnamul, 36 volatile flavor compounds were identified--the major constituents were identified as $\beta$-selinene (38.41 ppm) and myrcene (12.76 ppm).

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.674-680
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• 1997

Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans ${\beta}$-farnesene, and ${\alpha}$-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.45-49
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• 2002

This study was conducted to enhance the value of chamnamul (Pimpinella brachycarpa (Komarov) $N_{AKAI}$) as an useful food resource. Hunter L, a, b values (lightness, redness, yellowness) of chamnamul leaf were 33.28$\pm$1.94, -10.98$\pm$0.74, 14.05$\pm$1.29 and shearing force was 2745.2g. Contents of tannin and dietary fiber were 100.9 mg%, 24.0% (freeze drying base). The minerals identified in chamnamul were Ca 7.85 g/kg, K 76.31 g/kg, Mg 4.78g/kg, Fe 0.35g/kg, Na 2.35 g/kg. Chamnamul kimchi was packed in polyethylene film (200g) and fermented at 2$0^{\circ}C$ and 4$^{\circ}C$. In color changes kimchi fermented at 2$0^{\circ}C$ showed more increase in Hunter L, a, b values than kimchi fermented at 4$^{\circ}C$. The pH of kimchi decreased and acidity increased with storage time at both temperature. Ascorbic acid contents decreased sharply with storage time. Loss of ascorbic acid contents was about 81.9% in kimchi fermented at 2$0^{\circ}C$ after 5 days, and kimchi fermented 4$^{\circ}C$ lost 77.3% of ascorbic acid after 30 days. Also reducing sugar contents decreased with storage time at 2$0^{\circ}C$ and 4$^{\circ}C$. The results of sensory evaluation showed that optimum ripening time of chamnamul kimchi was 1~3 days at 2$0^{\circ}C$ and more than 20 days at 4$^{\circ}C$.>.

• Journal of Biosystems Engineering
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• v.32 no.6
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• pp.395-402
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• 2007

This study was carried out as basic researches to develop the leaf vegetable harvester. This study was conducted to investigate physical and rheological properties of bundled leaf vegetables with stem (Chinese leek, Crown daisy and Chamnamul) as test materials held and picked-up by a machine. Stress-strain behavior, stress relaxation, and strain recovery for the bundled materials were analyzed using simple Maxwell model. Physical and rheological properties of the materials were investigated by measuring rupture load, deformation and stress experimentally. Also, strain recovery time when unloading was measured using super high speed camera. Recorded recovery time for stress-strain behavior was0.026 s for Chinese leek with liner strain recovery, 0.046 s for Crown daisy and 0.05 s for Chamnamul with non-linear strain recovery. Furthermore, the strain recovery time for permanent deformation was 0.026 s, 0.046 s, and 0.05 s for Chinese Leek, Crown daisy and Chamnamul, respectively. Finally, strain recovery time and strain recovery ratio for the test materials were 0.17 s, 60.4% in Chinese leek, 0.12 s, 55.3% in Crown daisy, 0.15 s, 58.7% in Chamnamul. Here strain recovery time means that how fast the test materials are recovered from initial deformation and strain recovery ratio means how much the test materials are recovered from initial deformation. The above results show that the test materials can be held enough and moved by the belts.

• Korean Journal of Environmental Agriculture
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• v.41 no.3
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• pp.153-157
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• 2022

BACKGROUND: The residue dissipation pattern of pesticides for agricultural products during the pre-harvest period after the final application is important to prevent the maximum residue limit (MRL) violations in domestic and export markets. The MRL violations of carbendazim are observed more often in chamnamul by pesticide residue management surveys by the Ministry of Food and Drug Safety. The residue level at the pre-harvest interval (PHI) and the residue dissipation constant from the critical good agricultural practice (cGAP) trials could be estimated to meet the MRL and pose a health risk to consumers. METHODS AND RESULTS: Chamnamuls were harvested at 0, 1, 3, 5, 7, 10, and 14 days after application of carbendazim in accordance with critical GAP. The residue analysis in chamnanul was performed by HPLC-DAD with the C₁₈ column. The limit of quantitation of carbendazim was 0.04 mg/kg, and the recoveries were 74.4 - 95.8% at the two spiked levels (LOQ and 10LOQ) of carbendazim. The dissipation rates in chamnamul were calculated from the residues at the sampling days by statistical method at a 95% confidence level. The biological half-lives of residual carbendazim in the field trials 1 and 2 were 4.9 and 4.4 days, respectively. CONCLUSION(S): In this dissipation study, the residue concentrations at the recommended PHI were higher than the established MRL in Korea. Therefore, the MRL is proposed based on the residue data sets from the trials conducted at the same cGAP and the dietary exposure assessment.