This study was performed to develop natural spices and functional foods using Cheongung(Cnidium officinale Makino) which is Korean medicinal plant. Cheongung is a perennial plant of the Umbelliferae family and is widely distributed in Korea. This plant is characterized by its conspicuous oriental fl...
This study was performed to develop natural spices and functional foods using Cheongung(Cnidium officinale Makino) which is Korean medicinal plant. Cheongung is a perennial plant of the Umbelliferae family and is widely distributed in Korea. This plant is characterized by its conspicuous oriental flavor and contains a large amount of phthalides in the essential oil. Cheongung is one of the important folk medicines for counteracting a variety of diseases, and is particularly used as a traditional oriental medicine in the treatment of female genital inflammatory diseases. The flavor patterns of fresh, hot air dried, and freeze dried Cnidium officinale M. were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis (PCA) was carried out using the data obtained from six sensors of electronic nose. And the volatile flavor components of fresh, hot air dried, and freeze dried Cheongung which were harvested in south region of south Korea, were isolated by simultaneous steam-distillation extraction with pentane and diethylether(1:1), and essential oils were analyzed by capillary GC and GC/MS. The overall acceptances of flavor and color, and the masking effects on meaty and fishy flavor of Cnidium officinale M. were investigated by sensory evaluation. Furthermore, the free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale M. was measured by using 1,1-diphenyl-2-picryhydrazyl(DPPH) and compared with dl-α-tocopherol. The PCA showed the difference of principal components between fresh and drying samples. Eightyfive volatile flavor components(643.64 ppm) from fresh Cheongung were identified and the major volatile compounds were butyl phthalide, sabinene, neocnidilide, 3-N-butyl phthalide, myrcene. Sixtyfour volatile flavor components(218 ppm) from hot-air dried Cheongung were identified and the major volatile components were butyl phthalide, sabinene, 3-N-butyl phthalide, neocindilide, β-selinene, myrcene. And 73 volatile flavor components(777.92 ppm) from freeze-dried Cheongung were identified and major volatile components were butyl phthalide, sabinene, β-selinene, neocnidilide, 3-N-butyl-phthalide. The overall acceptances of fresh Cheongung were highest, followed by freeze dried and hot air dried samples. The meaty and fishy flavor in cooked pork and fish were significantly reduced by the use of fresh, hot air dried and freeze dried Cnidium officinale. Cnidium officinale showed similar or higher masking effects on meaty and fishy flavor compared with black pepper. The antioxidative activity of methanol cold extract(500ppm) of freeze-dried Cnidium officinale M. was higher than other samples. And methanol and ethanol cold extract(above 250ppm) of freeze dried sample were higher than dl-α-tocopherol 25μM(23.33%). The ethanol reflux extract(500ppm) of freeze dried Cnidium officinale M. had a greater radical scavenging activities in comparison to dl-α-tocopherol 25μM(23.33%).
This study was performed to develop natural spices and functional foods using Cheongung(Cnidium officinale Makino) which is Korean medicinal plant. Cheongung is a perennial plant of the Umbelliferae family and is widely distributed in Korea. This plant is characterized by its conspicuous oriental flavor and contains a large amount of phthalides in the essential oil. Cheongung is one of the important folk medicines for counteracting a variety of diseases, and is particularly used as a traditional oriental medicine in the treatment of female genital inflammatory diseases. The flavor patterns of fresh, hot air dried, and freeze dried Cnidium officinale M. were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis (PCA) was carried out using the data obtained from six sensors of electronic nose. And the volatile flavor components of fresh, hot air dried, and freeze dried Cheongung which were harvested in south region of south Korea, were isolated by simultaneous steam-distillation extraction with pentane and diethylether(1:1), and essential oils were analyzed by capillary GC and GC/MS. The overall acceptances of flavor and color, and the masking effects on meaty and fishy flavor of Cnidium officinale M. were investigated by sensory evaluation. Furthermore, the free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale M. was measured by using 1,1-diphenyl-2-picryhydrazyl(DPPH) and compared with dl-α-tocopherol. The PCA showed the difference of principal components between fresh and drying samples. Eightyfive volatile flavor components(643.64 ppm) from fresh Cheongung were identified and the major volatile compounds were butyl phthalide, sabinene, neocnidilide, 3-N-butyl phthalide, myrcene. Sixtyfour volatile flavor components(218 ppm) from hot-air dried Cheongung were identified and the major volatile components were butyl phthalide, sabinene, 3-N-butyl phthalide, neocindilide, β-selinene, myrcene. And 73 volatile flavor components(777.92 ppm) from freeze-dried Cheongung were identified and major volatile components were butyl phthalide, sabinene, β-selinene, neocnidilide, 3-N-butyl-phthalide. The overall acceptances of fresh Cheongung were highest, followed by freeze dried and hot air dried samples. The meaty and fishy flavor in cooked pork and fish were significantly reduced by the use of fresh, hot air dried and freeze dried Cnidium officinale. Cnidium officinale showed similar or higher masking effects on meaty and fishy flavor compared with black pepper. The antioxidative activity of methanol cold extract(500ppm) of freeze-dried Cnidium officinale M. was higher than other samples. And methanol and ethanol cold extract(above 250ppm) of freeze dried sample were higher than dl-α-tocopherol 25μM(23.33%). The ethanol reflux extract(500ppm) of freeze dried Cnidium officinale M. had a greater radical scavenging activities in comparison to dl-α-tocopherol 25μM(23.33%).
주제어
#천궁 향신료 Volatile flavor Sensory evaluation Antioxidantive activity
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