• Journal of Wetlands Research
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• v.15 no.2
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• pp.251-264
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• 2013

There are some factors affecting the shorebirds in selecting a coastal inland roost site where they have to stay during the high tide when the entire intertidal zone is covered with water. We investigated eight species (Eastern Curlews Numenius madagascariensis, Green Shanks Tringa nebularia, Bar-tailed Godwits Limosa lapponica, Grey Plovers Pluvialis squatarola, Dunlins Calidris alpine, Whimbrels Numenius phaeopus, Eurasian Curlews Numenius arquata and Terek Sandpipers Xenus cinereus) to identify the spatial and temporal variability in coastal inland roost use in the area and the factors influencing the use. We considered the area and length of the standing water in the roost site, temperature, wind speed, the time of migration and the intensity of disturbance. As a result, number of individuals and type of species using the roost site varied across spatial and temporal scales. And the factors affecting the roost use was species-specific. The roost site of the study area was a closed shrimp farm however, it has been converted to a Salicornia herbacea, a salt marsh plant, farm recently. In a situation where coastal inland roost site is needed, we hereby describe a resolution for the juxtaposition of shorebirds and farming.

• KSBB Journal
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• v.28 no.6
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• pp.372-379
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• 2013

This study was to investigate the chemical properties and nitrite scavenging and acetylcholinesterase inhibitory activities from Salicornia herbaciea seed. The lactic acid content of seed was about 2.0 fold higher than that of stem. Among various free sugars, the maximum fructose of seed, glucose of stem, and mannose contents of root were obtained, 176.3, 125.6, and 112.8 mg/100g, respectively. The maximum leucine content of seed among the essential amino acid was obtained, 853.7 mg/100g, which was about 3.0 or 6.0 folds higher than that of root or stem. In the case of glutamic acid of seed, it was 2,388.7 mg/100g, which was 5.6 or 9.8 folds higher han that of root or stem. The ratio of essential amino acid and total amino acid of seed was 30.14%. The ${\gamma}$-aminobutyric acid contents of seed, stem, and root were 43.87, 23.88, and 27.8 mg/100g, respectively. The catechin content of seed was an order of epigallocatechin (723.2 mg/100g) > epigallocatechingallate (654.3 mg/100g) > epicatechin (443.5 mg/100g) > gallocatechin (314.1 mg/100g). Especially, the non-gallated catechins content was about 2.0 folds higher than that of gallated catechins content. The nitrite scavenging activity of seed increased from 38.7 to 65.9% when the hot-water extract content of seed at pH 1.2 increased from 1.0 to 5.0 mg/mL. However, it was decreased to 25.7% at pH 6. The acetylcholinesterase inhibitory activity of seed was increased from 13.2 to 44.6% when the extract content increased from 20 to 100 mg/mL. These results show that S. herbaciea seed has a good potential to be used as a source of material or additive in cosmetics, food, and drug compositions.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.150-157
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• 2007

Hamcho(Salicorinia herbacea, glasswort), a halophyte, is an annual succulent shrub that grows on coastal wetlands and has been regarded as a functional food for good health. Natural dried red and green Hamcho were extracted with 25% ethanol and water at 70$^{\circ}C$. The antioxidant activities of these four extracts were examined by six different assays, including the measurement of total phenolics, radical scavenging effects on 1,1-diphenyl-2-picrylhydrazyl(DPPH), nitric oxide(NO) and nitrite(NO$_2$) scavenging effects, reducing power, and the inhibitory effect on tyrosinase activity. The total phenolic contents of the four extracts were high at 237 ${\sim}$ 255 mg of gallic acid equivalents per 1 g of dried sample tested. The green Hamcho extracts contained more phenolic compounds than the red Hamcho extracts. When they were compared to tocopherols, the antioxidant activities of the green and red Hamcho powders were significantly higher at the same concentration levels(5 mg and 3 mg, respectively) in a POV test. The inhibition effects of the four extracts at a level of 75 ${\mu}l$ were higher than 98% in the POV test. The red Hamcho 25% ethanol extract showed a high significant effect on DPPH radical scavenging(SC$_{50}$, 90.1 ${\mu}l$). The green Hamcho 25% ethanol extract, however, showed a high significant effect on NO radical scavenging(SC$_{50}$, 6.1 ${\mu}l$). The NO$_2$ radical scavenging effect was assayed at pH 1.2, 4.2 and 6.0, and all the Hamcho extracts scavenged the NO$_2$ radical much more effectively at pH 1.2. The NO$_2$ scavenging effect of the red Hamcho 25% ethanol extract(64%) was as high as that of 5 mM vitamin C at pH 1.2(p<0.05). In the reducing power test, the red Hamcho 25% ethanol extract revealed the highest ferric ion reducing activity among the Hamcho extracts, and its activity was as high as that of 0.33 mg/ml of vitamin C. The four Hamcho extracts showed high tyrosinase inhibition effects of more than 80%, and their activities were higher than 50${\mu}$g of kojic acid. The green and red Hamcho 25% ethanol extracts totally inhibited tyrosinase activity(100%). Therefore, the results suggest that red Hamcho extracts may serve as useful natural antioxidants along with green Hamcho extracts.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Korean Journal of Organic Agriculture
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• v.28 no.3
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• pp.387-403
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• 2020

This experiment was carried out to determine optimal concentration of organic liquids for the improvement of antioxidant in pepper. As human beings enter the age of 100, they are naturally recognized as a standard of high quality agricultural products for safety and improvement of functional materials. Tomatoes are among the most consumed vegetables in the world and there is a growing interest in varieties with high functional content. However, there is a limit to the improvement of functional materials of certain varieties, so it is necessary to study the improvement of materials by cultivation physiology and environmental conditions. The test material was sown on March 15th in Wanju province and on June 15th in rain shelter house using pepper "suppermanidda" varieties. To investigate the optimum concentration of organic liquids for the improvement of antioxidant, 15 kinds of treatments were carried out including control, tomato liquid fertilizer etc. The liquid fertilizer of organic material was treated with 6 times of irrigation, and the analysis of nutrients and antioxidant was done by harvesting pepper on the September 10th. The contents of beta-carotene was increased in the T3, T4, T12 treatments, vitamin C was in the P14 treatments, flavonoid, polyphenol were in the P12 treatment compared to the control. In T12 treatment, flavonoid increased by 115.9%, polyphenol by 121.7%, beta-carotene by 117.2% and vitamin C by 136.1% compared to the control. There was no significant difference in the growth characteristics and characteristics of pepper fruit of pepper according to liquid fertilizer treatment. Therefore, it has been confirmed that the organic antioxidant is affected by the liquid fertilizer treatments of organic materials and it is necessary to study the environmental conditions such as temperature, moisture and photosynthesis.