• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.311-316
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• 1991

This study was carried out to investigate the antioxidant activity of the ethanol extract from $d\bar{o}d\bar{o}k$ compared with that from ginseng. The peroxide values and thiobarbituric acid values were examined in order to estimate the antioxidant activity of the extract in soybean oil and lard. The antioxidant activity of the extract in soybean oil increased in the order of BHA$d\bar{o}d\bar{o}k$ cold extract(WDCE)$d\bar{o}d\bar{o}k$ reflux extract(WDRE)$d\bar{o}d\bar{o}k$ cold extract(CDCE)$d\bar{o}d\bar{o}k$ reflux extract(CDRE) $d\bar{o}d\bar{o}k$ showed significantly stronger antioxidant activity than that from ginseng.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.59-68
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• 2000

This survey investigated on the degree of acknowledgment, intake frequency and using methods of wild grasses of the residents in Kyeonggi, Kangwon, Chunnam, Chungbook, Kyeongnam & Cheju area. The results were as follows: 1. An answer that impression of wild grasses is 'nature food' was the highest(42.6%). It was founded that interest of nature food has been increasing. 2. It has been shown that the most common method for elimination of astringent taste is to blanch and then wash several times with water.(62.9%) 3. The most common obtaining routes was traditional market. It has been shown that rate of gathering in the fields is higher in rural community and the group of over 60 years old than that of urban community and the other groups. 4. In rural area, people(28.7%) ate wild grasses more frequently than in urban area. Family with the old and the group of over 40 years old eat wild grass often. 5. More than 95% of answerers were familiar with the names of wild grasses, codonopsis lanceolata, chinese bellflower, braken, mugwort, wild rocambole and edible shoots of a fatsia & Korean lettuce are known to them with over 88.6%, 85.1% respectively. Frequently eaten wild grasses were braken, chinese bellflower, wild tocambole, codonopsis lanceolata, mugwort and korean lettuce orderly. But in Chunnam & Kyeongnam, they were braken, chinese bellflower, mugwort, wild rocambole and Korean lettuce orderly. 6. Wild grasses eaten with rice were total 25 species, and mugwort had the highest usage rate with 41.9%. Mugwort was used for $D'{\breve{o}}k$(rice cake)(77.8%), T'wigim $J{\breve{o}}n$(deep fat fried dish swallow fat fried dish)(50.1%) and liquor(4.6%). In the cooking of Guk(soup), Chigae(stew), Sengch'ae(raw vegetable) and kinds of wild grasses for Namul(cooked seasonal vegetable) & Bokkum(saute) are the most various with 58 species, especially braken was most commonly used for saute. Sedum & Korean lettuce were the common ingredients of Kimch and codonopsis lanceolata was used in liquer & Jangachis(pickle) with 40%, 46% each. Chinese bellflower was used with the most variable cooking method. 7. 43 species of wild grasses were stored by blanching and drying, and braken had the highest rate(32.3%) then aster scaber, flowering fern, Pimpinella brachycarpa, mugwort and ligularia orderly.