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The Effect of Added Dandelion on Antioxidative Activity and Quality Characteristics of Jeolpyon (민들레를 첨가한 절편의 항산화 활성 및 품질특성)

  • Gwag, Jung Soon;Yang, Ming;Park, Inshik
    • The Korean Journal of Food And Nutrition
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    • v.27 no.5
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    • pp.796-804
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    • 2014
  • This study was conducted to investigate the effect of the addition of dandelion on color, texture, and antioxidant activity in Jeolpyon. Jeolpyon was prepared with varying amounts of dandelion ranging up to 20%. They were stored for 3 days at room temperature, and the color and texture were analyzed at different time intervals. L and a values decreased with increasing dandelion concentration while b values increased with increasing dandelion concentration in Jeolpyon. From texture analysis by Rheometer, the hardness and chewiness seem to be affected dramatically by the addition of dandelion in Jeolpyon. During storage, the control Jeolpyon without dandelion displayed greater than two fold increase in hardness, chewiness and brittleness, while the Jeolpyon with added dandelion had only slight increase during storage. The addition of dandelion in Jeolpyon also increased antioxidant activities such as DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power. The antioxidant activities increased linearly with increasing dandelion concentration in Jeolpyon. The increase of antioxidant activities in Jeolpyon with the addition of dandelion may be attributed to the polyphenols in dandelion since the amount of total polyphenols increased with increasing amounts of dandelion in Jeolpyon. In sensory evaluation, the panels of twenties, thirties, and forties gave high scores to Jeolpyon with dandelion containing 10% 15%, and 20%, respectively in overall evaluation.

Rheological Properties of Concentrated Dandelion Leaf Extracts by Hot Water or Ethanol

  • Lee, Ok-Hwan;Ko, Sung-Kwon;Lee, Boo-Yong
    • Food Science and Biotechnology
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    • v.15 no.2
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    • pp.264-269
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    • 2006
  • Basic rheological data of dandelion leaf concentrates were determined to predict processing aptitude and usefulness of dandelion leaf concentrates as functional food materials. Hot water and 70% ethanol extracts of dandelion leaves were concentrated at 5, 20, and 50 Brix, and their static and dynamic viscosities, and Arrhenius plots were investigated. Most concentrated dandelion leaves extracted with hot water and 70% ethanol showed flow behaviors close to Newtonian fluid based on power law model evaluation. Apparent viscosity of concentrated dandelion leaves extracted with hot water and 70% ethanol decreased with increasing temperature. Yield stresses of concentrated dandelion leaves extracted with hot water and 70% ethanol by Herschel-Bulkley model application were 0.020-0.641 and 0.017-0.079 Pa, respectively. Activation energies of concentrated dandelion leaves extracted with hot water and 70% ethanol were $2.102-32.669{\times}10^3$ and $1.657-5.382{\times}10^3\;J/mol{\cdot}kg$ with increasing concentration, respectively. Loss modulus (G") predominated over storage modulus (G') at all applied frequencies, showing typical flow behavior of low molecular solution. G' and G" of concentrated dandelion leaves extracted with hot water slowly increased with increasing frequency compared to those of concentrated dandelion leaves extracted with 70% ethanol.

Antioxidative and Antimicrobial Qualities of Different Pare of the Dandelion Plant (Taraxacum officinale) from Different Habitats (민들레의 서식지와 부위별 항산화 및 항균 활성 연구)

  • 이성현;박홍주;허은영;조용식;조수묵
    • The Korean Journal of Community Living Science
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    • v.15 no.1
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    • pp.85-90
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    • 2004
  • To classify the physiological activity by habitat and part of Dandelion (Taraxacum officinale), antioxidative and antimicrobial activities were investigated from methanol extracts of Dandelion. Dandelion was taken from Uiryeong (in Kyungnam province) and from Seoul, and antioxidative and antimicrobial activities were measured for three different parts of the dandelion: the flower, leaf and root. Antioxidative activities of methanol extracts from Dandelion were examined by a DPPH test, and antimicrobial activities were examined against 5 microorganisms: Bacillus subtilis and Bacillus cereus as G(+) microorganisms, and Salmonella typhimurium, Staphylococcus aureus and Eschrichia coli as G(-) microorganisms. No significant differences were found in terms of antioxidative and antimicrobial activities between the dandelions in Uiryeong and the dandelions in Seoul. Antioxidative activity, however, was higher in the flower of the dandelion, irrespective of habitat. Further research with other physiological factors (besides antioxidative and antimicrobial activities) is necessary to shed light on dandelion physiological function and to enhance the utilization of dandelion.

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Effect of Dietary Dandelion (Taraxzcum coreanum) and Dandelion Fermented Probiotics on Productivity and Meat Quality of Broilers (민들레와 생균제의 첨가가 육계의 성장 및 체조성에 미치는 영향)

  • Oh, J.I.;Kim, G.M.;Ko, S.Y.;Bae, I.H.;Lee, S.S.;Yang, C.J.
    • Korean Journal of Poultry Science
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    • v.34 no.4
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    • pp.319-327
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    • 2007
  • This experiment was designed to evaluate effects of Dandelion (Taraxzcum coreanum) and Dandelion fermented probiotics medium on the growth performance and meat quality in broiler chicks. A total of 150 "Ross" broilers,1-day old, were assigned to 5 treatments in a completely randomized design. There were 5 replications per treatment and 6 broilers in each replication for 5 weeks. The dietary treatments included a control (Dandelion and Dandelion fermentation was not added), antibiotic (0.05 chlortetracycline was added), 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics, respectively. There was no significant difference in final body weight, weight gain, feed intake, and feed conversion ratio of broilers fed diets containing antibiotics, 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics. The total cholesterol, HDL and LDL in plasma and meat cholesterol content was not affected by 0.5 and 1.0% Dandelion fermented probiotics and 1.0% Dandelion supplementation (P>0.05). The oleic acid content was significantly increased in 0.5% Dandelion fermented probiotics compared to that of the control (P<0.05). As a result, Dandelion and Dandelion fermented probiotics result in the influence on decreasing cholesterol in blood, particularly when adding probiotics, oleic acid that is the important factor in taste testing of meat increases thus the quality and taste of the chicken meat could be improved with the effect.

Manufacture and Physiological Functionality of Korean Traditional Liquor by using Dandelion (Tarax-acum platycarpum) (민들레(Taraxacum platycarpum)를 이용한 전통 민속주의 제조 및 생리활성)

  • 김재호;이승환;김나미;최신양;유진영;이종수
    • Microbiology and Biotechnology Letters
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    • v.28 no.6
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    • pp.367-371
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    • 2000
  • In order to develop a Korean traditional liquor using dandelion, alcohol fermentation condition was investigated. Etha-nol was produced maximally when 10% dandelion and 5% nuruk were added in cooked rice and fermented by S. cerevisiae at $25^{\circ}C$ for 10 days. The taste and nutraceutical properties of dandelion liquor with different concentra-tions(1%, 5%, 10%) of dandelion petal were compared. The dandelion-petal liquors which was brewed by addition of 1% dandelion petals into mash showed the best acceptability and its angiotensin-converting enzyme inhibitory activity was also high.

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Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion (Taraxacum officinale) Leaves and Roots Powder (민들레 잎과 뿌리 분말을 첨가한 설기떡의 품질 특성)

  • Yoo Kyung-Mi;Kim Sai-Hee;Chang Jeong-Hwa;Hwang In-Kyeong;Kim Kyeong-Im;Kim Sung-Soo;Kim Young-Chan
    • Korean journal of food and cookery science
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    • v.21 no.1
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    • pp.110-116
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    • 2005
  • In order to develop a dandelion (Taraxacum officinale) with natural food applications, the effects of dandelion leaves and roots powder content on the physical, textural and sensory properties of sulggidduk were examined. Dandelion powders of leaves and roots at 0, 1, 2 and $3\%$ were added to the dandelion sulgidduk. In the dandelion roots powder in sulgidduk, the color intensity of L values and the values and moisture content decreased however, the sensory color intensity, dandelion flavor and overall acceptability increased with increasing the dandelion powder content. The sensory overall acceptability indicated the dandelion roots powder content at 3% had the highest overall and flavor scores. As the dandelion leaves content was increased, the moisture contents, lightness, adhesiveness and cohesiveness of sulggidduk decreased, while the sensory color intensity, sensory hardness, hardness of texture properties and dandelion flavor increased. The addition at $1\%$ of the dandelion leaves powder content with the dandelion sulggidduk and the addition at $3\%$ of the dandelion roots powder content with the dandelion sulggidduk showed the highest overall acceptability.

Protective Effect of Dandelion Extracts on Ethanol-Induced Acute Hepatotoxicity in C57BL/6 Mice

  • Liu, Xiao-Yu;Ma, Jie;Park, Chung-Mu;Chang, Hee-Kyung;Song, Young-Sun
    • Preventive Nutrition and Food Science
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    • v.13 no.4
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    • pp.269-275
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    • 2008
  • Dandelion (Taraxacum officinale) has been widely used as an anti-inflammatory agent in oriental medicine. In the current study, we investigated the protective effect, and the possible mechanism, of dandelion extracts against ethanol-induced acute hepatotoxicity in C57BL/6 mice. Dandelion water and ethanol extract was administered at 2 g/kg body weight (BW) once daily for 7 consecutive days, whereas control and ethanol groups received water by gavage. Ethanol (50% ethanol; 6 g/kg BW) was administered 12 hr before sacrificing the mice in order to generate liver injury. Significantly increased serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities as well as liver triglyceride (TG) and cholesterol levels were attenuated by dandelion supplementation. In addition, dandelion extracts not only enhanced alcohol dehydrogenase (ADH) and anti-oxidative enzyme activities, but reduced lipid peroxidation. Cytochrome P450 2E1 (CYP 2E1), one of the critical enzymes xenobiotic metabolism, expression was lower with ethanol treatment but restored by dandelion supplementation. These results were confirmed by improved histopathological changes in fatty liver and hepatic lesions induced by ethanol. In conclusion, dandelion could protect liver against ethanol administration by attenuating of oxidative stress and inflammatory responses.

Cytotoxic and Antioxidant Effects of Taraxacum coreanum Nakai. and T. officinale WEB. Extracts (흰민들레와 서양민들레 추출물의 세포독성 및 항산화 활성 비교)

  • Lee, Hyun-Hwa;Lee, Sook-Yeong
    • Korean Journal of Medicinal Crop Science
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    • v.16 no.2
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    • pp.79-85
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    • 2008
  • Some studies of dandelion have been carried out on bioactivities, however, no comparative analysis on antioxidant and cytotoxic activities in the Korean dandelion (T. coreanum NAKAI.; KD) and dandelion (T. officinale WEB.) have been reported. In this study, the extracts of KD and dandelion analyzed relative phenolic contents and free radical scavenging, antioxidant enzyme and cytotoxic activities. The extract of Korean dandelion leaves (KDL) exhibited a higher phenolics content ($368{\pm}11.5\;mg/l00\;g$) and a strong free radical scavenging activity ($RC_{50}$value;87.89 ug/ml) than other parts and BHT (120.12 ug/ml), synthetic antioxidant. At ascorbate peroxidase (APX) activity, the dandelion root (DR) had a greater (38.8 U/mg protein) antioxidant enzyme compare to the dandelion leaves (12.2 U/mg protein). The catalase (CAT) and superoxide dismutase (SOD) followed higher enzyme activity in Korean dandelion root (KDR) than other parts. In a cytotoxic activity against human cancer cell, the extracts of KDR was found to be active against Calu-6, HCT-116, and SNU-601 cell lines, with $IC_{50}$ values of 522.34, 532.74 and 614.85 ug/ml, respectively. These results suggest that KD and dandelion would be an alternative antioxidant source, based on natural plant resources.

Biological Activity of Korean Dandelion (Taraxacum coreanum) Extracts and Preparation of Korean Dandelion Tea by Roasting Time (흰민들레 추출물의 생리활성 및 볶음시간에 따른 흰민들레 침출차 제조에 관한 연구)

  • Yu, Eun Mi;Min, Sung Hee
    • Korean journal of food and cookery science
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    • v.31 no.5
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    • pp.581-587
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    • 2015
  • This study was conducted to investigate the antioxidative and antimicrobial activities of Korean dandelion (Taraxacum coreanum). Water extracts, ethanol extracts and methanol extracts were used to examine the free radical scavenging activity, total flavonoid content, total polyphenol content and antimicrobial activity. The free radical scavenging activity, total flavonoid, total polyphenol and total antioxidant activity of the water extracts were higher than those of the other extraction solvents. The antimicrobial activties of Korean dandelion extracts were examined on several food borne illness microorganisms using the paper disc diffusion method. Inhibition zones were observed on Staphylococcus aureus subsp. aureus, Listeria monocytogenes, Bacillus subtilis, Bacillus cereus and Escherichia coli in ethanol extracts. Inhibition zones were also observed on Listeria monocytogenes in water extracts. The physico-chemical properties of Korean dandelion tea according to the roasting time and soaking amount of tea were studied. The pH of the dandelion tea significantly decreased while the soluble solid contents significantly increased with increased roasting time (p<0.01). The lightness of the dandelion tea decreased and the turbidity increased with increased roasting time. In sensory evaluation, the sensory scores for the color, flavor and total acceptability were highest in the 40 min roasted tea. These results suggest that the water extract of Korean dandelion could be used as an antioxidative and antimicrobial functional food source. The optimum roasting time for Korean dandelion tea was 40 min at $200^{\circ}C$.

Quality Characteristics of the Bread Added Dandelion Leaf Powder (민들레 잎분말 첨가에 따른 기능성 식빵의 품질특성)

  • 강미정
    • Korean Journal of Food Preservation
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    • v.9 no.2
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    • pp.221-227
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    • 2002
  • Effects of adding of dandelion flour on the quality characteristics of bread were investigated. Dandelion flour was substituted at levels of 0, 0.5, 1.0, 2.0% to wheat flour for bread making, respectively. Quality characteristics of bread such as dough yield, dough microstructure, loaf volume, bread yield, crumb color, mechanical property and sensory evaluation were analyzed. Addition of dandelion flour to wheat flour increased dough yield, loaf volume and bread yield. And, addition of dandelion flour caused a decrease in the lightness and an increase in the redness. The results of texture evaluation revealed that hardness, chewiness, springiness of bread increased as the level of dandelion flour was increased. As the addition level of dandelion flour increased, flavor balance, bitterness, aftertaste, grassy odor of bread increased but overall acceptability, moistness decreased. In conclusion, bread with 0.5% leaf powder was the best quality in bread properties.