• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.791-800
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• 2006

This study examined the effects of gromwell (Lithospermum erythrorhizon) extracts on the storage characteristics of Kangjung. At an increase of $0{\sim}0.25%$, there was no significant difference in the moisture content of wild and cultivated gromwell extract added to Kangjung, whereas there was a significant difference when increased to 0.5%. When compared, the occurrence of lipid oxidation among the controlled gromwell extract group stored at $60^{\circ}C$, resulted in peroxide values exceeding 40 meq/kg which is a maximum value for Hankwa within 12 hours of storage. However, at an increase of 0.25%, the cultivated gromwell extract added group reached limits within 16 hours. Furthermore, at a 0.5% increase in cultivated gromwell and 0.25% in wild gromwell, extract added groups exceeded this limit within 20 hours of storage. Gromwell added Kangjung, a fried food, showed efficiency in suppressing oxidation of fat, more so in the wild gromwell than the cultivated gromwell. In addition, efficiency in suppressing oxidation of fat increased at the 0.5% level than the 0.25% level. In conclusion, it is believed that an unused pigment resource called Lithospermum erythrorhizon, normally reserved for medicinal use, can be distributed as a safe food additive. In addition, as Lithospermum erythrorhizon is a natural antioxidant in fried foods, we believe this satisfies the demand for natural food.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.908-918
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• 2005

The effects of adding Lithospermum erythrorhizon(gromwell) extract on the quality characteristics of Kangjung were examined to improve tunctionality of Kangjung and usage of gromwell extract. There was no significant difference of moisture quantity in the quality of Kangjung at 0, 0.25, $0.5\%$ level of added wild and cultivated gromwell extract, whereas there was a significant difference at $0.5\%$ addition level. Expansion rates of Kangjung were $25\%$ for control, $23\%$, and $19\%$ for $0.25\%$, and $0.5\%$ cultivated gromwell extract added groups, respectively, and $24\%$, and $24\%$ and for $0.25\%$and $0.5\%$ wild groinwell extract added groups, respectively. The rates were slightly decreased with increasing addition level. The hardness and crispness as determined by texture analyser were lower in Kangjung with added $0.5\%$ wild and cultivated gromwell extracts than in the others. The sensory characteristics such as appearance, tenderness, taste and overall acceptability of Kangjung prepared with $0.25\%$ gromwell extract showed no significant difference compared to the controlled group. However, there was significant difference in Kangjung with $0.5\%$ gromwell extract added(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.177-181
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• 2006

In this study, phytochemicals from the wold and cultivated Lithospermum erythrorhizon (gromwell), which has been used for medicinal purpose or natural coloring material from the old days, were extracted by methanol and fractionated with hexane. The shikonin compounds in the fraction was isolated and their chemical structures were identified by $^1H$ and $^{13}C-NMR$. It was found that compound I was the shikonin substance with molecular weight of 288.3 and chemical formula of $C_{16}H_{16}O_5$, and compound II being deoxyshikonin substance with molecular weight of 272.3 and chemical formula of $C_{16}H_{16}O_4$. The Quantities of these compounds in the wild and cultivated gromwells was determined.

• The Journal of the Korean dental association
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• v.15 no.8
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• pp.578-580
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• 1977

임상에서 어려움이 있는 치료중의 하나로 매복지치의 처치를 들 수 있다. 치아를 보다 쉽게, 주위조직에 손상을 적게주고 발거하여 환자나 술자 모두에게 좋은 결과를 얻을 수 있다면 이는 만족스러운 치료였다고 생각된다. 이에 만족스러운 치료를 위하여 매복지치에 관해 좀더 자세하게 논해보려한다.

• The Journal of the Korean dental association
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• v.15 no.12
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• pp.943-943
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• 1977

• Korean Journal of Plant Taxonomy
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• v.40 no.1
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• pp.71-73
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• 2010

We report for the first time a taxon of the genus Thyrocarpus (Boraginaceae) from Daecheongdo, Ongin-gun, Incheon-si in Korea. This taxon appears to be Thyrocarpus glochidiatus Maxim., previously known from China. The new Korean name, 'Dae-Cheong-Ji-Chi', was given considering the name of discovered location. A description, an illustration and a photograph were given.

• KOREAN POULTRY JOURNAL
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• v.4 no.4 s.30
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• pp.40-41
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• 1972

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.789-795
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• 2010

In order to set up an accurate quality criteria for the Boraginaceae that have been traditionally used for medical purposes and food colorant, and to assess its viability as functional food ingredient, antioxidant tests were conducted on the wild and cultivated plants. Variety of indicators including total contents of phenol, DPPH, SOD-liked effect, hydroxy radical-scavenging effect, lecithin oxidation inhibitory effect, etc were analyzed. Wild and cultivated gromwell's total contents of phenol in their methanol extracts were 0.14% and 0.13%, while they were most active in ethyl acetate extracts and n-hexane extracts, respectively. $IC_{50}$ values of methanol extract of the wild and cultivated plants were 794.41 ${\mu}g$/mL and 971.86 ${\mu}g$/mL, indicating that the wild plant is more responsive (p<0.05) to low concentration. Also the wild and cultivated plants were most active in ethyl acetate fraction and n-hexane extracts when their $IC_{50}$ values were measured by each solvent extracts. SOD-liked effects of both plants were concentration dependent while methanol extracts were more active (p<0.05) in 500 ${\mu}g$/mL than other solvent extracts. Hydroxy radical-scavenging effect of both plants showed less than 50% activity in concentration of 1,000 ${\mu}g$/mL except in chloroform fraction and n-hexane fraction. Lecithin oxidation inhibitory effects of the wild and cultivated plants were active in methanol and solvent extracts of 200~1000 ${\mu}g$/mL. Especially it showed 90% of high inhibitory effect in 1,000 ${\mu}g$/mL of chloroform fraction. Hence, both wild and cultivated Boraginaceae were analyzed to be viable as functional food ingredient.

• The Journal of the Korean dental association
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• v.15 no.11
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• pp.738-740
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• 1977

• The Journal of the Korean dental association
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• v.15 no.11
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• pp.723-723
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• 1977