• Nutritional Sciences
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• v.3 no.2
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• pp.98-102
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• 2000

The purpose of this study was to evaluate the antioxidative potential of Korean wild leaf vegetables. Antixoidative activity of chamchwi (Aster scaber), nurucchwi (Pleurospermum kamtschaticum) sumssukbujengee (Aster glheni), moshidae (Adenophora remotiflora), spinach (Spinacia oleracea)k was evaluated as a reference for commonly used synthetic antioxidant, BHA. We compared the content of $\beta$-carotene, vitamin C and vitamin E as antioxidant vitamins, and total phenolic compound including flavonoid as non-vitamin compounds in Korean wild leaf vegetables and spinach. Thiobarbituric acid (TBA) value of Pleurospermum kamtschaticum, Aster scaber and Adenophora remotiflor was only 18-20% of control. TBA value of Aster glheni was 40% of control. On the basis of moles, the high level of vitamin C is the major contributor to the total antioxidant vitamin contents of Pleurospermum kamschaticum and Adenophora remotiflor. The amounts of flavonoid as well as total phenolic compound in Pleurospermum kamtschaticum and Adenophora remotiflor were also much higher than those of spinach. The amounts of flavonoid as well as total phenolic compound in Aster glheni were much higher than those of spinach while total amount of antioxidant vitamins was significantly lower than that of spinach. These results suggest that Pleurospermum kamtschaticum and Adenophora remotiflor could have antioxidative potency in food. Because of the higher content of antioxidant vitamins in Pleurospermum kamtschaticum and Adenophora remotiflor, these Korean wild leaf vegetables may have preventive effects on degenerative diseases, which have been associated with free radical mediated events.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.808-811
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• 1988

Antithiamine activities of dried wild vegetables consumed in Korea were evaluated by means of the thiochrome fluorescence and Lactobacillus viridescens bioassay methods and compared with the phenolic content and the degree of browning of the samples. Eggplant, sweet Potato stalk, bracken, red pepper leaf, Aster scaber and mugwort had higher antithiamine activities than Codonopsis lanceolata, doraji, taro stalk, pumpkin, oak mushroom and acorn starch. Wild vegetables with high antithiamine activity tended to have a high phenolic content and degree of browning. It is recommended that wild vegetables should not be cooked with thiamine-rich foods and be eaten immediately after cooking in order to minimize the thiamine decomposition.

• Nutritional Sciences
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• v.4 no.2
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• pp.85-90
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• 2001

The purpose of this study was to evaluate the antioxidative potential of Korean wild leaf vegetables in vivo as well as in vitro. The antloxidative activities of Pleurospemum kamtschaticum, Aderophora remotiflor and Aster gfheni were evaluated as a reference for Spinacia oleracea. Fifty rats were find either a control diet or one of several vegetable diets for 4 weeks. The level of thiobarbituric acid reactive substance (TBARS) and the activity of catalase and superoxide dismutase (SOD) in the liver were compared. The levels of total cholesterol (TC), high density lipoprotein cholesterol (HDL-C) and triglyceride (TG) in plasma were also compared. Also, the contents of $\beta$-carotene, vitamin C, vitamin E and total phenolic compound, including flavonoid and thiobarbituric acid (TBA) value using linoleic acid model system, were measured in Korean wind leaf vegetables. The TBARS values of Aderophora remotiflor and Aster giheni tended to be lower than that of Spinacia olerncea. The SOD activity of Artrr glheffi was significantly higher than that of Spinacia oleracea and reached 265% that of the control animals, whereas there was no difference between the control animals and the vegetable diet animals in terms of catalase activity. Compared to the control animals, TG and TC levels were significantly solver and showed a lower artheriosclerotic index. TBA values of Pleurospemum Kamschaticum and Aderophora remptiflor were only 18% of control value. TBA value of Spinacia olerucra was 41% of control value. These results suggest that Aderophora remotinor and Aster glheni could have antioxidative potency in vivo as well as in vitro and potential value far functional flood to improve the plasma lipid profile. flavonoid and phenolic compounds could be the major contributing factor in the antioxidative potential of Aderophora remotiflor and Aster glheni.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.272-279
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• 2003

To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.

• Journal of Food Hygiene and Safety
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• v.17 no.2
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• pp.101-105
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• 2002

A total of 53 vegetables and fruits, consisting of 23 leaf vegetables, 4 fruits vegetables, 4 edible roots,7 spice vegetables and 15 fruits were analyzed for contents of nitrate and nitrite by ion chromatography. Nitrite was detected 10 of 23 kinds of leaf vegetables, which was dominant in lettuce by average 349.9 mg/kg. Nitrate contents of leaf vegetables were average 578.3 mg/kg, 415.7 mg/kg, 348.6 mg/kg in wild plant, mustard leaf and chinese vegetable, respectively. Nitrite was not detected in fruits vegetables and rootcrops but the nitrate contents were abundant and the highest in squash(average, 86.2 mg/kg) and radish(average, 297.5 mg/kg), respectively. In spice vegetables, mate contents were from 0 to 29.8 mg/kg, but not detected in garlic. In welsh onion, its nitrite were higher in small type than large type, while nitrate contents were higher 3 times in the latter. Nitrate contents of fruits were lower in apple(average, 0.5 mg/kg) and higher in plum(average, 76.6 mg/kg) than other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.10-16
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• 1986

To evaluate the nutritive value, 13 Wild vegetables which commonly used for side dish were analyzed. Their Moisture are lower than that of other vegetables. Crude Protein content of thess Wild vegetables is more than 2% , which is higher than that of other vegetables and these tendencies were also shown in the content of Crude Ash. The content of Crude Fat and of Crude Fiber are similar in the Wild vegetables, but Crude Fiber of C. lanceolata TRAUTV is three times higher than that of other Wild vegetables. In all Wild vegetables, the K content of Mineral is similar, but that of C. lanceolata TRAUTV is very low. The content of Ca and P are quite different among Wild vegetables. The content of Mg is also similar each other, about 16mg%, but that of P. agwilinum var. latiusculum UNDERW, A. elata SEEM, A. altissima SWINGLE, root of A. triphylla (Thunb.)A.DC., H.Thunbergii BAK. is 8.99, 7.69, 4.30, 4.13 and 1.92mg% respectively. Total Amino acids were contained in order of A. elata; 3072.4mg%>C. lanceolata TRAUTV; 2709.4mg%>P. agwilinum var. latiusculum UNDERW, A. altissimB SWTNGLE, A. Japonica KOIDZ, S.palmata MAX. : about 2350mg%>L.Jaluensis KOM., P.Caponicus MAX., leaf of A. triphylla(Thunb.)A.DC., C.Japonicum var. ussuriense, H.plantaginea ASCHERS; about 1400mg%>H.Thunbergii BAK., A.scaber THUNB, root of A. triphylla(Thunb.) A.DC. ; about 600mg%, Asp.A.A. and Glu.A.A. content, 46% of Total A.A. is higher than other Amino acids and the content of Arg. A.A. in C.lanceolata TRAUTV which is higher than that of other Amino acids is 6 times highly than that of other Wild vegetables. A. altissima SWINGLE, H.plantaginea ASCHERS, A.Japonica KOIDZ contain Vitamin C a little avobe, 45.9mg%, 36.8mg%, 30.2mg% respectively. Glucoslde content of L.Jaluensis KOM., C.lanceolata TRAUTV which are 4.1%, 3.5%, were highest of all ana that of P.Caponicus MAX., P.agwilinum var. latiusculum UNDERW, 2.2%, 2.0% is in the second, which seems to be the cause of bitter taste.

• Journal of Bio-Environment Control
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• v.30 no.1
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• pp.77-84
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• 2021

This study attempted to find a way to maintain the quality of mixing baby wild leaf vegetables with existing baby leaf vegetables in various ratios. The crops for mixing baby leaf vegetables were Peucedanum japoincum Thunberg and Ligularia stenocephala, as wild vegetables, and red romaine, which is widely used in young leafy vegetables. The mixing ratio of red romaine and wild vegetables was red romaine 0: mantilla oil 5: L. stenocephala ratio 5 (R0: P5: L5), red romaine 3.3: P. japoincum 3.3: L. stenocephala ratio 3.3 (R3.3: P3.3: L3.3), red romaine 5: P. japoincum 2.5: L. stenocephala 2.5 (R5: P2.5: L2.5), red romaine 8: P. japoincum 1: L. stenocephala 1 (R8: P1: L1), red romaine 10: P. japoincum 0: L. stenocephala 0 (R10: P0: L0). All treatments were packaged in OTR (oxygen transmittance) 10,000 cc m-2·day-1·atm-1 film and stored for 27 days at 2℃/85% RH conditions. Fresh weight, carbon dioxide, oxygen, and ethylene concentrations of the baby leaf packages were examined approximately every 3 days, and visual quality, chlorophyll content, and chromaticity were examined on the 27th day of storage. The oxygen and carbon dioxide concentration in the packages were affected by the respiration rate of the crop. As the mixing ratio of lettuce, which had a low respiration rate, increased, the oxygen concentration in the packages was higher and the carbon dioxide concentration was lower. Oxygen concentration decreased significantly after 15 days, but was remained above 16%, and on the contrary, carbon dioxide concentration was kept at 1-4% until the 15th, and then gradually increased to 2-5% on the 27th day. The concentration of ethylene was maintained at 3-6 µL·L-1 until the end of storage (27th day). Visual quality score measured at the end of storage was slightly less than 3.0, which is the limit of marketability of all treatments. Although there was no significant difference, the chlorophyll content (SPAD) of red romaine and P. japoincum were most similar with an initial value in R8:P1:1 treatment, and L. stenocephala was higher value in R8:P1:L1 and R5:P2.5:L2.5 treatments at the end of storage. The leaf color (L∗, a∗, b∗, chroma) of the three crops at end of storage compared with the heat map showed the least change in the R5:P2.5:L2.5 and R8:P1:L1 treatments at the end of storage. Among them, R8:P1:L1 treatment maintained the highest chlorophyll content, the second lowest ethylene concentration, and adequate carbon dioxide concentration of 2-3%. Therefore, it is judged that the mixed ratio of red romaine 8: P. japoincum 1: L. stenocephala 1 (R8: P1: L1) is most suitable for the mixed package of baby leaf vegetables of these three crops.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2004.11a
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• pp.224-231
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• 2004

Vitamin U levels in 26 kinds of food plants are well known to healthy vegetables in Asian or Western countries were determined. Spinach showed the highest level of 452.04 mg/kg and in order Pack-choi (343.18 mg/kg) > Kale (234.18 mg/kg) > Somssukbujaengi (197.66 mg/kg) > leaf mustard (196.21 mg/kg) > aralia bud (192.50 mg/kg)> broccoli (189.03 mg/kg) >Asparagus (187.35 mg/kg). Among Korean wild medicinal plants, Sumssukbujaengi showed the highest value followed by Sanmanul (a kind of wild garlic) level of 143.46 mg/kg. For Chinese cabbages and cabbages, vitamin U showed different levels according to the parts of plant such as core, middle, outward leaves. In both samples, middle parts of leaves including midribs contained the highest level of vitamin U. The level of vitamin U was dependent on the part of the plant sample and cultivars. Leaf parts of turnip and white radish showed higher value of 84.82 mg/kg and 124.62 mg/kg than those of roots which were in order of middle (112.39 mg/kg), top (84.84 mg/kg) and bottom (84.61 mg/kg) portions in the white radish. In the analysis of amino acids, we didn't find either distinctive relationship between methionine and vitamin U synthesis or significant connection various free amino acids and vitamin U level in food plants.

• Journal of Nutrition and Health
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• v.21 no.2
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• pp.81-87
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• 1988

This study attempted to investigate the relationships between vegetable preference and physical status. The subjects were 127 kindergarten children living Kwang-ju. In this study, vegetable preference and health status of the children were investigated by response of thier mothers through questionnaires. Also, rate of dental caries and anthropometric measures were obtained by examination. The results are summarized as follows; 1) Anthropometric mesures of the subjects were higher than those of Korean standards for children. 2) The mean hedonic score for vegetable preference in subjects was 2.6. The difference in vegetable preference between male and femal was not significant except for a squash item. 3) Vegetable prefernce has a significant correlation with the def. tooth rate. Especially preference of spinach, wild sesame leaf, and cucumber were negatively related to the def. tooth rate. 4) Vegetable preference and anthropometric measures did not show any significant correlation. 5) Children who ate sweets for snacks frequently disliked vegetable and showed high rate of dental caries significantly(p<0.001). Children who had anorexia and constipation disliked vegetables significantly (p<0.01). Children who complained diarrhea symptom showed significant high rte of dental caries(p<0.01). From the results above, as the negative relationship between vegetable preference and def. tooth rate was found, many cooking methods of vegetables should be studied and nutrition education should be oriented to recommend an increased intake of vegetables by children.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.60-68
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• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).