• Korean Journal of Plant Resources
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• v.9 no.1
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• pp.11-21
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• 1996

This study has observed the development, structure and distribution of oil canals in mitsuba, seri, ashitaba and hamabohu, that are condiment herbs belonging to the Umbelliferae family, using a light microscope. Oil canals were found in the petioles, leaf blades, stems, roots, hypocotyls and cotyledons. Oil classified into distribution due to ring vascular bundles, as in mitsuba and seri, and distribution due to diffuse vascular bundles, as in ashitaba and hamabohu. Oil canal development in the cortex due to petiole thickening was followed by the development of collenchyma and vascular bundles. However, no vascular bundles were formed in some cases. Many oil canals were found in the periphery of the petioles. Oil canals in leaf blades were found on the adaxial and abaxial sides on the veins. Those around the main veins were larger. Steam oil canals were found in the cortex and pith in mitsuba and seri, and in the cortex and fundamental tissues around the xylem, in ashitaba and hamabohu, while those in the roots were found in the pericycle in mitsuba and seri, and in the collenchyma-like tissues and phloem in ashitaba and hamabohu. The transverse sections of oil canals were round or elliptical. The secretory cells in the cortex and pith were smaller than the neighboring parenchyma cells, while they were larger than the neighboring parenchyma cells in the phloem.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.432-437
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• 2011

The quality characteristics and effects on the proliferation of human hepatoma HepG2 cells due to dropwort (Oenanthe javanica) extracts naturally fermented with fructooligosaccharides were investigated. Dropwort was fermented by steeping with the same weight of oligosaccaride at room temperature for 1 year, and then stored at 4$^{\circ}C$ for 1 or 2 more years. During the fermentation periods, total flavonoid content, Hunter's color (a value), and viable cell counts decreased, but reducing sugars including glucose and fructose increased. HepG2 cell proliferation was inhibited significantly by the three extracts, but no effects were observed on Chang cells. In particular, the dropwort extract fermented for 1 year showed the highest inhibitory effect. These results demonstrate that the quality characteristics and anti-proliferative effects of dropwort were affected by fermentation period. It is concluded that dropwort extract fermented for 1 year showed the highest functional properties and quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1133-1138
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• 2013

Characteristics of Cheonggukjang with addition of different dropwort (Oenanthe javanica D.C.) powders were investigated. The selected strain, with proteolytic, amylolytic, and antimicrobial activity, was identified as B. subtilis RS-9, using 16S rRNA analysis. The Cheonggukjang was prepared with cooked soybean without dropwort (Control), 0.5% raw dropwort powder (DW0.5), and 1% raw dropwort powder (DW1), 0.5% steamed dropwort powder (SDW0.5), and 1% steamed dropwort powder (SDW1) were added, respectively. The changes in pH of Cheonggukjangs with addition of dropwort powder were lower than those of control during fermentation for 72 hr at $40^{\circ}C$. The total aerobes of the various Cheonggukjangs reached 8.88 (control), 8.82 (DW0.5), 8.70 (DW1), 8.85 (SDW0.5), and 8.75 (SDW1) log CFU/mL after fermentation for 72 hr at $40^{\circ}C$, respectively. The amino nitrogen and viscous substance contents of different dropwort powders added to Cheonggukangs were lower than those of control. The total polyphenol contents and ABTS radical scavenging ability of various Cheonggukjangs were increased by addition of dropwort powder and fermentation. The polyphenol contents and ABTS radical scavenging ability of SDW1 were $590.24{\mu}g/mL$ and 82.16% and showed the highest value among tested Cheonggukangs. The sensory quality of DW0.5 was higher in taste and overall acceptability, compared with other groups.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.723-729
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• 2005

Volatile compounds of dropwort (Oenanthe javanica DC), crown daisy (Chrysanthemum coronarium L. var. spatiosum), and sesame (Sesamum indicum L.) were isolated by steam distillation under reduced pressure (DRP) and liquid-liquid continuous extraction (LLE). Aroma extracts of the plants were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) and their antioxidant activities were evaluated in two different assays. The aroma extracts isolated from dropwort, crown daisy, and sesame inhibited the oxidation of hexanal by 25%, 95%, and 99%, respectively, for one month at the $500{\mu}g/mL$ level. They inhibited malonaldehyde formation from cod liver oil by 48%, 54%, and 29%, respectively, at the $500{\mu}g/mL$ level. Their antioxidant activities were comparable to those of the natural antioxidant, ${\alpha}-tocopherol$.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.8-12
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• 2002

The nitrite scavenging effect of three kinds of edible wild plants belong to Umbelliferaeceae family was investigated. The contents of crude protein, crude lipid and $\beta$-carotene of the plants were in the range of 22.99∼31.00%, 3.51∼5.08% and 5.40∼19.81 mg%, respectively. The content of ascorbic acid was very low and selenium was not detected in any samples. The contents of linoleic acid and linolenic acid were 66.46∼77.44%. The content of total phenol was 875.77 mg% in Ledebouriella seseloides WOLFF, which was the highest among the samples. The methanol fraction of the plant extract showed higher nitrite scavenging effect than the water fraction. The nitrite scavenging effects of the samples were the highest at pH 1.2 and lowest at pH 6.0, suggesting that it's pH dependent. Nitrite scavenging effect of methnol-soluble fractions obtained from Ledebouriella seseloides WOLFF was 95.3% at pH 1.2, which was the greatest among tested samples. There was a high correlation between the nitrite scavenging effect and the total phenol content.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.386-395
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• 1995

This study was carried out to investigate the volatile constituents change according to extraction methods, parts and heating methods. The research results are as follows: 23 kinds of components were extracted by steam distillation method; 8 by head space method; 16 by ether extraction method; 9 by Tenax-GC. This fact indicated that volatile constituents differ depending upon the extracting method. When the volatile constituents were extracted by steam distillation method and analyzed by GC-MSD, the content of the volatile constituents was 41.71 mg％ in the stem and 85.37 mg％ in the leaf. A total of 23 components - 14 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol- were detected in the stem. A total of 31 components - 21 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol and 1 of ester were detected in the leaf. The leaf had comparatively more varied volatile constituents than the stem. In the stem, the octanal content was highest and the contents of limonene, sabinene, -terpinene and -myrcene were higher; in the leaf, the content of octanal was highest and the contents of isobicyclogermacrene, limonene, -farnesene, undecaethiol, -terpinene, sabinene, elemene, -myrcen were higher. These were the major volatile constituents of the water d.opwort. The volatile constituent formation changed as the water dropwort was heated. The volatile constituents of the water dropwort heated in 1000 $m\ell$ were the most similiar to those of the raw water dropwort, and volatile constituent content was highest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.392-397
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• 1993

The present work was undertaken to investigate the protective mechanism of Oenanthe iavanicu n-butanol extract on the carbon tetrachloride-induced hepatotoxicity in mice. It was observed that a striking enhancement of serum alanine aminotransferase and hepatic lipid peroxide content after carbon tetrachloride administration were markedly decreased by the presentment of Oenanthe javanica extract for 5 days. It was also observed that the hepatic aniline hydroxylase, catalase, glutathione S-transferase activity and glutathione content were not changed by the injection of Oenanthe javanica extract for 5 days. Whereas, hepatic xanthine oxidase activity was inhibited by the treatment of Oenanthe javanica extract for 5 days. After treatment with Oenanthe javanica extract, xanthine oxidase activity was decreased with dose and time-dependent manner as compared to control group. However, hepatic xanthine oxidase activity was not affected by the addition of Oenanthe javanica extract in vitro. These results suggest that the inhibition of hepatic xanthine oxidase activity by the injection of Oenanthe javanica extract is believed to be a possible protective mechanism for the carbon tetrachloride-indured hepatotoxicity in mice.

• Journal of Life Science
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• v.26 no.3
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• pp.302-308
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• 2016

This study was conducted to investigate the effects of Oenanthe javanica and Allium tuberosum powder on lipid metabolism in rats fed high fat·high cholesterol diet. Experimental rats were divided into five groups which were composed of normal diet group (N), high fat·high cholesterol diet group (HF), high fat·high cholesterol diet with 5% Oenanthe javanica powder diet group (OP), high fat·high cholesterol diet with 5% Allium tuberosum powder diet group (AP) and high fat·high cholesterol diet with 2.5% Oenanthe javanica and Allium tuberosum powder diet group (OAP). The serum TG content of the HF group was significantly increased compared to the N group, but that of the OAP group was significantly decreased. Serum HDL-cholesterol contents of the OAP group was significantly increased compared to the HF group. The serum total cholesterol, LDL-cholesterol and AI of the HF group were increased compared to the N group and especially the LDL-cholesterol of OP and OAP groups were significantly decreased compared to the HF group. The liver TG and total cholesterol contents of the HF group were significantly increased compared to the N group, while TG contents of the OAP group was significantly decreased compared to the HF group. Fecal total lipid and total cholesterol of OP, AP and OAP groups were significantly increased compared to the HF group. These results suggest that supplementation of Oenanthe javanica and Allium tuberosum may have a pronounced impact on markers of lipid metabolism in serum and liver of rats fed high fat·high cholesterol diets.

• Food Industry And Nutrition
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• v.7 no.2
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• pp.30-34
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• 2002

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.350-355
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• 2013

The quality of fermented dropwort extract (FDE) and fermented dropwort vinegar (FDV) was assessed for free sugar, organic acid and free and total amino acid content. Major organic acids were lactic acid in FDE and acetic acid in FDV. Free sugars in FDE were fructose and glucose, and those in FDV were fructose, sucrose, and maltose. Aspartic acid was the major free amino acid in both FDE and FDV. Additionally, the main free amino acids in FDE were alanine and ${\gamma}$-amino-n-butyric acid (GABA), while those in FDV were arginine and valine. Moreover, to investigate the protective effects of FDE and FDV against oxidative stress induced by t-BHP and $H_2O_2$, C6 cells were treated with FDE or FDV prior to inducing the oxidative damage. FDE and FDV inhibited cell death significantly in a dose-dependent manner. These data imply that FDE and FDV may be effective in neuronal cell protection against oxidative damage.