• Proceedings of the Plant Resources Society of Korea Conference
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• 2007.11a
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• pp.368.2-368.2
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• 2007

• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.31-36
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• 2010

We analyzed antioxidant and quinone reductase (QR) inductive activities of various organs of pepper for utilizing by-product of them. Peppers were separated into fruits, roots, stems, and leaves and extracted with methanol for the analysis. As a result, pepper leaves showed higher phenol content than other organs. Using the DPPH assay, there was not considerably different activity depending on pepper organs, but pepper leaves showed significantly higher antioxidant activity using the ABTS assay. In FTC and TBA assay, stems and leaves showed significantly higher lipidperoxidation inhibitory activity. In QR inductive assay, pepper tissues showed different QR inductive activity: leaves>roots>>stems>fruits. In addition, pepper leaves showed highest antiproliferation activity on hepa1c1c7 among pepper tissues in $50-200\;{\mu}g/mL$. These results indicate that pepper leaves have high potential to be a good functional food material due to high QR inductive and antioxidant activities.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.2
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• pp.130-141
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• 2020

The purpose of this study was to determine which fermented liquid fertilizer and application method yields the greatest amount of growth in red pepper (Capsicum annuum L.) and tomato (Lycopersicon esculentum MILL.) plants. Additionally, we investigated which extraction methods produce the most effective fertilizer with the highest levels of mineral nutrients. The liquid fertilizers used in this study were made from fish, bone and fish meal, red pepper leaves, and oil cake, and were extracted using fermentation or water and boiled water. In tomato plants, foliar-application of fermented fertilizer is known to promote more growth than application by drenching, regardless of the number of treatments (once or twice). In our studies, however, drenching with fertilizer promoted growth more effectively than foliar-application in red pepper plants. Studies in both tomato and red pepper have shown that the number of treatments does not significantly alter growth. Liquid fertilizers produced by a fermentation-extraction method promoted greater levels of growth in tomato compared to red pepper, and growth was greater when fertilizers were applied 20 (rather than 40) days post-sowing. Red pepper and tomato shoot fresh weight were affected more by fermented fertilizers than plant height 20 days post-sowing. In red pepper, we observed increased shoot fresh weight when using fermented liquid fertilizers with concentrations of 0.1% or greater. Tomato shoot fresh weight increased similarly in response to fermented fertilizer treatments at the same concentration levels, except those derived from fish. Fermented fish liquid fertilizer was only effective in increasing tomato shoot fresh weight in concentrations exceeding 1%. Red pepper and tomato shoot fresh weight also increased more than plant height in our studies using fermentation liquid fertilizers at 40 days after sowing. Red pepper fresh weight increased with application of bone + fish meal, red pepper leaf, and oil cake fertilizers at concentrations of 0.1%, but not with fish liquid fertilizer in concentrations under 0.5%. Shoot fresh weight in tomato increased with all liquid fertilizers. Growth in red pepper and tomato may be influenced by different kinds of fertilizers due to combinations of macro- and micro-nutrients, or specific macro-nutrients such as nitrogen, phosphoric acid, and potassium. The mineral nutrients found in fish, bone and fish meal, red pepper leaves, and oil cake were not easily extracted by fermentation; thus, liquid fertilizers made using water and boiled water methods more effectively promoted growth in red pepper and tomato due to the larger amounts of macronutrients eluted.

• The Korean Journal of Pesticide Science
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• v.10 no.2
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• pp.99-106
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• 2006

Chlorothalonil and imidacloprid sprayed onto the green peppers were degraded more faster at outdoor than in greenhouse. These results were affected by dew and photodegration, considering no rain during the experimental period. Chlorothalonil, esfenvalerate and imidacloprid in green pepper, green twist pepper and sweet pepper did not show any residual pattern, because green peppers are one of the continuous harvesting crops and pesticides could not be sprayed homogeneously on them. When green peppers were pickled with soy sauce and green twist peppers were fried with vegetable oil, the amounts of pesticides such as alpha-cypermethrin, bifenthrin, chlorfenapyr, esfenvalerate and imidacloprid were diminished to the levels of about $30{\sim}71$ and $20{\sim}41%$, respectively. Esfenvalerate and imidacloprid could not be detected in 2 month-old hot pepper paste. The removal rates of pesticide residues in leaves of green peppers were about $22{\sim}37%$ by washing, about $74{\sim}95%$ by parboiling, and about $17{\sim}55%$ by drying after parboiling.

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.70-76
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• 2009

In order to find out antioxidant principle in pepper leaves, the contents of total ascorbic acid, total phenolic, and total flavonoid compounds from thirteen cultivars were measured by spectrophotometer. The contents of total phenolic and flavonoid compounds ranged from 231 mg/100 g to 516 mg/100 g and from 251 mg/100 g to 689 mg/100 g respectively. Antioxidant effects of pepper leaves were determined by three different in vitro bioassays including DPPH, ABTS, and FRAP. The relationship between ascorbic acid and antioxidant activity showed a positive correlation and significantly high correlation coefficients were observed between the contents of total phenolic and antioxidant assays including DPPH, ABTS, and FRAP. Especially, the antioxidant effect of pepper leaves was in parallel with the contents of flavonoid. These results suggest that flavonoid contents considerably affect antioxidant activity of pepper leaves. Among the various pepper cultivars, pepper leaves showed different level of antioxidant activity. This study will provide good information about antioxidant activity and their compounds of pepper leaves.

• 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.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.722-726
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• 2009

The residue distribution ratio of pesticides among the flesh, stem and leaves of hot peppers were investigated to assure the safety of pepper powder and pepper leaves. Mixed solutions of chlorothalonil (wettable powder), kresoximmethyl (water dispersible granules) and procymidone (wettable powder) were applied once onto pepper plants in a plastic film house. After 7 days, the fruits and leaves were harvested and the fruits were divided into the flesh and stems. Pesticide residues in each pepper part were then analyzed by gas chromatography. The results showed that the concentration ratios of the chemicals in the flesh:stem and flesh:leaf ranged from 1:2-5 and 1:11-39, respectively, depending on the chemical evaluated. The observed flesh:stem ratio indicates that the pesticide content of the pepper powder product can increase by 20% if pepper stems are included in the powder product. The Korea Food and Drug Administration does not set a pesticide maximum residue level (MRL) for pepper leaves if a residue ratio in leaves over flesh is more than ten times. Results from this study support non-MRL status on the pepper leaves for the studied pesticides. Additionally, we recommend that the chlorothalonil product of a wettable powder type include the phrase "prohibition of distribution or sale for pepper leaves as food" because chlorothalonil highly resided in pepper leaves as more than twenty-four times that is a criterion level to determine an inclusion of the phrase in the label of pesticide product.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.300-305
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• 2007

The purpose of this study is to examine changes in the residues of procymidone and diazinon in Chwinamul, pepper leaves, and young radish according to drying method. When the three vegetables were dried at room with air stream, the residues of procymidone and diazinon increased, but after being adjusted to reflect the decrease in water content of the vegetables, the residues declined by 10 to 83 percent. When they were dried in a oven, the residues of the pesticides in the vegetables also increased, but after being adjusted to reflect the drop in the water content, the residues decreased by 44 to 71 percent. According to the results, the residues of the pesticides mostly decreased after being adjusted to reflect the drop in the water content of the dried vegetables. Therefore, when judging dried agricultural products not only the decreased water content of dried vegetables but also other factors that affect pesticide residues during the drying process should be considered. This raises the need for additional research on such factors.

• Journal of Bio-Environment Control
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• v.23 no.1
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• pp.50-55
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• 2014

This study was conducted to investigate the responses of red pepper (Hongjinju) leaves under water stress. Hyperspectral short wave infrared (SWIR, 1000~1800 nm) reflectance imaging techniques were used to acquire the spectral images for the red pepper leaves with and without water stress. The acquired spectral data were analyzed with a multivariate analysis method of ANOVA (analysis of variance). The ANOVA model suggested that 1449 nm wavebands was the most effective to determine the stress responses of the red pepper leaves exposed to the water deficiency. The waveband of 1449 nm was closely related to the water absorption band. The processed spectral image of 1449 nm could separate the non-stress, moderate stress (-20 kPa), and severe stress (-50 kPa) groups of red pepper leaves distinctively. Results demonstrated that hyperspectral imaging technique can be applied to monitoring the stress responses of red pepper leaves which are an indicator of physiological and biochemical changes under water deficiency.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.486-497
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• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".