The purpose of this study was to analyze the chemical component of Korean Lettuce(Youngia sonchifolia M.) according to picking time. Korean Lettuce were picked in October and December, 2000. And, antioxidant and antimicrobial activities of Korean Lettuce extract and identification of antimicrobial s...
The purpose of this study was to analyze the chemical component of Korean Lettuce(Youngia sonchifolia M.) according to picking time. Korean Lettuce were picked in October and December, 2000. And, antioxidant and antimicrobial activities of Korean Lettuce extract and identification of antimicrobial substance were investigated to provide basic data for food materialization and processing. In addition, Optimum conditions of process of pickled Youngia sonchifolia during aging was examined. 1. Concerning the content and its change of the proximate composition, the content of moisture and crude fat decreased in leaf and root, while the content of crude fiber, crude protein, nitrogen free extract and ash tended to increase with the lapse of picking time. 2. The major minerals were K, Na, Ca and Mg. The content of mineral elements tended to increase in every sample with the lapse of picking time, and the content of K and Na was higher than that of Ca and Mg. Fe and Cu were detected to trace. 3. The major vitamins were Vit. C, Niacine and Vit. B6, Vit. B2 and Vit B1. The content of Vit. C and Niacine tended to decrease in every sample with the lapse of picking time, while Vit. B group increased as picking time was delayed . The contents were no significant difference according to portions, except Vit. C. 4. The major components of organic acids were malic acid, citric acid, tartaric acid and succinic acid in leaf and root both. The contents of organic acids were no significant difference according to picking time. 5. Total amino acids increased considerably with the lapse of pickingt time in leaf and root both, while contents were no significant difference according to picking time. The major components of total amino acids were isoleucine and leucine. The ratio of essential amino acids to the total amino acids increased. 6. The major components of free sugars were fructose, glucose, sucrose and maltose in leaf and root both. The contents of free sugars increased as picking time was delayed. 7. The major components of phenol compounds were arbutin, catechin, chlorogenic acid, p-coumaric acid in leaf and root both. The contents of phenol compounds was higher in the root than in the leaf, while increased as picking time was delayed. 8. Antioxidant activity of Korean Lettuce was higher in the root than in the leaf, and those of antioxidant activity strong as picking time was delayed. 9. Water and methanol extract exhibited antimicrobial activities for the microorganisms tested, especially, MIC for B. cereus was as low as 0.25 mg/ml. 10. The most activity antimicrobial concentration of the methanol extract for most Gram positieve microorganisms, Gram negative microorganisms , and lactic acid bacteria and yeasts were found to 10, 20 and 40 mg/ml, respectively, when tested by a dose response manner. 11. Antimicrobial activity of the methanol extract was not destroyed by the heating at 121℃ for 15 min and not affected by pH. 12. Antimicrobial substance compound was isolation from the ethylacetate fraction by silca gel column chromatography and HPLC. Molecular weight of the antimicrobial substance calculated as 154 from the information in MS spectrum. Antimicrobial substance was identification as 2-Nonynoic acid(C9H14O2) by UV, LC-EI/MS and LC-CI/MS. 13. Optimum conditions of process of pickled Youngia sonchifolia were submerged 10% NaCl for 3 days and washing for 2 hrs, after drying for 2days. 14. Result of sensory characteristics of pickled Youngia sonchifolia by moisture, the moisture content of leaf and root were 70% and 65%, respectively 15. Optimum conditions of pickled Youngia sonchifolia were added with 1.0% starch syrup, and recipe of Kochujang and starch syrup were 50% and 50%, respectively.
The purpose of this study was to analyze the chemical component of Korean Lettuce(Youngia sonchifolia M.) according to picking time. Korean Lettuce were picked in October and December, 2000. And, antioxidant and antimicrobial activities of Korean Lettuce extract and identification of antimicrobial substance were investigated to provide basic data for food materialization and processing. In addition, Optimum conditions of process of pickled Youngia sonchifolia during aging was examined. 1. Concerning the content and its change of the proximate composition, the content of moisture and crude fat decreased in leaf and root, while the content of crude fiber, crude protein, nitrogen free extract and ash tended to increase with the lapse of picking time. 2. The major minerals were K, Na, Ca and Mg. The content of mineral elements tended to increase in every sample with the lapse of picking time, and the content of K and Na was higher than that of Ca and Mg. Fe and Cu were detected to trace. 3. The major vitamins were Vit. C, Niacine and Vit. B6, Vit. B2 and Vit B1. The content of Vit. C and Niacine tended to decrease in every sample with the lapse of picking time, while Vit. B group increased as picking time was delayed . The contents were no significant difference according to portions, except Vit. C. 4. The major components of organic acids were malic acid, citric acid, tartaric acid and succinic acid in leaf and root both. The contents of organic acids were no significant difference according to picking time. 5. Total amino acids increased considerably with the lapse of pickingt time in leaf and root both, while contents were no significant difference according to picking time. The major components of total amino acids were isoleucine and leucine. The ratio of essential amino acids to the total amino acids increased. 6. The major components of free sugars were fructose, glucose, sucrose and maltose in leaf and root both. The contents of free sugars increased as picking time was delayed. 7. The major components of phenol compounds were arbutin, catechin, chlorogenic acid, p-coumaric acid in leaf and root both. The contents of phenol compounds was higher in the root than in the leaf, while increased as picking time was delayed. 8. Antioxidant activity of Korean Lettuce was higher in the root than in the leaf, and those of antioxidant activity strong as picking time was delayed. 9. Water and methanol extract exhibited antimicrobial activities for the microorganisms tested, especially, MIC for B. cereus was as low as 0.25 mg/ml. 10. The most activity antimicrobial concentration of the methanol extract for most Gram positieve microorganisms, Gram negative microorganisms , and lactic acid bacteria and yeasts were found to 10, 20 and 40 mg/ml, respectively, when tested by a dose response manner. 11. Antimicrobial activity of the methanol extract was not destroyed by the heating at 121℃ for 15 min and not affected by pH. 12. Antimicrobial substance compound was isolation from the ethylacetate fraction by silca gel column chromatography and HPLC. Molecular weight of the antimicrobial substance calculated as 154 from the information in MS spectrum. Antimicrobial substance was identification as 2-Nonynoic acid(C9H14O2) by UV, LC-EI/MS and LC-CI/MS. 13. Optimum conditions of process of pickled Youngia sonchifolia were submerged 10% NaCl for 3 days and washing for 2 hrs, after drying for 2days. 14. Result of sensory characteristics of pickled Youngia sonchifolia by moisture, the moisture content of leaf and root were 70% and 65%, respectively 15. Optimum conditions of pickled Youngia sonchifolia were added with 1.0% starch syrup, and recipe of Kochujang and starch syrup were 50% and 50%, respectively.
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