• Journal of Life Science
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• v.10 no.3
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• pp.273-278
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• 2000

The chemical compositions as amino acids, minerals, fatty acids, and total polyphenolic compounds of the seeds of leek (Allium tuberusum) were analyzed. The antioxidative activity of water soluble extract from leek seeds was also tested in DPPH ($\alpha$, $\alpha$ - diphenyl-$\beta$ -picrylhydrazyl) method. The chemical compositions of leek seeds were moisture 4.4%, curde protein 25.7%, crude fat 16.6%, and crude ash 2.9%. Major amino acid compositions were proline 11 g, glutamic acid 4.9 g, arginine 2.1g, aspartic acid 1.6g, leucine 1.3g, valine 1.2 g, and methionine 1.1 g as per 100g. Mineral contents were K 215 ppm, Ca 142 ppm, Fe 124 ppm, and Mg 100 ppm. Major fatty acid compositions were linoleic acid 71.9%, oleic acid 12.7%, palmitic acid 8.6%, and stearic acid 1.4%. The changes of contents in polyphenolic compound from leek seeds caused by heat treatment were also listed in the following order; $20^{\circ}C$(364mg/100g), $40^{\circ}C$(462 mg/100g), and $60^{\circ}C$(551 mg/100g). Antioxidative activity as electron donating ability showed in the following order; 0.05% BHT(butylated hydroxytoluene)(45.6%)>0.05% water-extract(31.3%)>0.1% water extract(30.3%). On the basis of chemical analysis, the leek seedsshowed to have relatively high contents of nutrients as amino acids, minerals, fatty acids.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.150-159
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• 2011

This study was conducted to gather the basic data on the alpine leek (Allium victorialis) for the expand of consumption and the production of its manufactured goods. Amino acid content in alpine leek leaves and various physiological activities were examined. Seventeen component amino acids and 38 free amino acids from alpine leek leaves were analyzed, and the total contents were 2,693.28 mg/100g for component amino acids and 535.39 mg/100g for free amino acids. Total phenolic compounds in the leaves of alpine leek showed the highest level from the methanol extract (37.7 mg/l), and followed by ethanol extract (31.9 mg/l) and hot water extract (25.4 mg/l). Total flavonoid contents in 1,000 mg/l extract was the highest in the methanol extract (22.2 mg/l). DPPH radical scavenging activity at 1,000 mg/l extract was high in the order of ethanol extract (51.6%), methanol extract (47.3%) and hot water extract (37.2%). nitrite radical scavenging activity Methanol extract from Allium victorialis leaves was the highest nitrite radical scavenging activity (79.5%). Hyperplasia suppression of lung cancer cells (Calu-6) and gastric cancer cells (SNU-601) by the methanol extract from the bulb of alpine leek were 99.9% in the extracting concentration of over 200 mg/l. No significant difference in antimicrobial activity among the 3 different solvents and extract concentrations was observed, and the inhibition zones against the gram-positive and negative microorganisms were ranged from 8.23 to 10.15 mm. It was concluded that physiological activities in a human body could be improved by the intake of alpine leek as a pharmaceutical material, and that it would be useful for the prevention of health risk such as lung and gastric cancers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.35-42
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• 1978

General components of comfrey collected during the period of July-September 1978 in Pusan area were investigated with a view to determine its possible value as a foodstuff by means of titrimetry, chromometric analysis and fluorometric analysis. As a result, the following data were obtained. 1) The contents of moisture, crude lipid, crude protein and carbohydrates of the comfrey were similar to those of other green vegetables such as spinach, crowndaisy, lettuce, leek and mallow. 2) The inorganic Ca, P and Fe of the comfrey were fairly greater in contents than those of other green vegetables. Compared with spinach, for instance, there were 4 times as much Ca and about 2 times as much Fe in it, respectively. 3) The contents of vitamins of the comfrey were also found in an amount much greater than those of other green vegetables. V-A of the comfrey, for instance, were 6 times greater in content than that of lettuce, and about 2 times greater than that of crowndaisy, leek and mallow, respectively. It also showed a greater content of V-A than even that of spinach, known as a vegetable most rich in V-A. V-B of the comfrey showed a little lower level of content than that of spinach but showed about the same level of content as that of leek and lettuce. V-B of the comfrey was 6 to 8 times greater in content than that of lettuce and leek. The content of niacin of the comfrey was also found much greater than those of other foodttuffs. V-C of the comfrey compared 3.5 times greater with that of lettuce, 2 times greater with that of mallow, and generally a higher level with those of other green vegetables. The above findings seem to firmly establish the food scientific value of the comfrey. Furthermore, the vegetable is very prolific and grows easily. If the general public is made aware of these facts, the vegetable is thought to contribute not a little to their dietary life as a nutritious foodstuff.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.235-240
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• 2000

Various separation techniques of antimicrobial compounds from food materials have proven to be ineffective, involving liquid-liquid extraction and chromatography. We established efficient separation procedure for partially purifying antimicrobial compounds from Korean leek. Separation procedures consisted of ultrafiltration, liquid-liquid extraction, TLC and HPLC. Molecular weight of antimicrobial compounds were less than 5,000 dalton. Major compounds were propenyl methyl disulfide, S-methyl methylthiosulphonate and dimethyl disulfide.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.865-878
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• 2013

This study is being executed to investigate the pesticide residues for agricultural products on the markets in Chungbuk area from 2010 to 2012. The samples used were chard, perilla leaf, leek, spinach, crown daisy, marsh mallow, and winter grown cabbage, These were analyzed by GC/MSD and GC/ECD. Agricultural pesticide levels of spinach was 23.4%, winter grown cabbage 20.6%, chard 14.9%, marsh mallow 14.0%, perilla leaf 13.1%, leek 8.4%, and crown daisy 5.6%. Exceeds of residual pesticides were spinach, chard, leek, perilla leaf, and marsh mallow. Based on these results, a risk assessment was being conducted by used a percentage of acceptable daily intake (%ADI). The %ADI ranged from 0.00014% to 1.73910%, and these values was indicated to have no effects on human health.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.216-220
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• 1995

In order to investigate the possible use of vegetable kimchi stuff as natural preservatives for kimchi, the methanol extracts of 15 kinds of vegetable kimchi stuff were solvent-fractionated and fractions were tested for antimicrobial activities against Leuconostoc mesenteroids, Pediococcus cerevisiae, Lactobacillus plantarum and Saccharomyces cerevisiae. The neutral fractions of the extracts of garlic and leek showed strong antimicrobial activities. The extract of leek showed particularly strong antimicrobial activities against Ped. cerevisiae and L. plantarum that were known to be main microorganism of fermentation and acidification of kimchi. The results suggest the possible use of the leek extract as natural preservatives for kimchi.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.604-608
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• 1996

The antimicrobial activty of leek (Allium tuberosum) was investigated against 17 strains of microorganisms. Methanol extracts of leek showed the growth inhibition effects on the wide range of microorganisms including gram positive bacteria, gram negative bacteria and yeasts. The extracts were analysed by using solvent fractionation, silica gel adsorption chromatography, Sephadex LH-20 column chromatography, TLC, silica gel partition chromatography and HPLC techniques. Six components whose molecular weights range from 200 to 400 were confirmed to have the antimicrobial activity.

• Journal of Food Hygiene and Safety
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• v.34 no.6
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• pp.534-541
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• 2019

his study assessed microbial contamination of leeks and leek-cultivated soil. Leeks and leek-cultivated soil were collected in A and B regions and accounted for 39 and 33 samples, respectively. All of the samples were analyzed for the presence of sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), Salmonella spp., E. coli O157:H7, Listeria monocytogenes, and Bacillus cereus. In A and B region, the total aerobic bacteria was in the range of 5.87-8.78 log CFU/g for leeks and 5.94-8.45 log CFU/g for leek-cultivated soil. The coliform in leeks and leek-cultivated soil was in the range of 1.20-7.36 log CFU/g and 2.45-5.87 log CFU/g, respectively. B. cereus was detected from some of the samples while other pathogens were not detected. This study provides important background information on the microbiological safety of fresh vegetable cultivation environments.

• Food Science and Preservation
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• v.9 no.1
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• pp.36-41
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• 2002

We examined the chemical properties of leek and dropwort and prepared the noodles with the dried powder of them, to develope functional processing floods which contain biological active compounds. The groups were divided by the drying methods as follows: hot air drying at 50$\^{C}$ (A), hot air drying after blanching for 30 sec (B), hot air drying after steaming for 2 min (C) and freeze drying (D). We had analyzed the content of vitamin C, total chlorophyll, and phenolic compounds and measured the hunter color values of dried powders individually. The contents of evaluated compounds were higher in A and D than in B and C groups and also the electron donating activity of A and D was stronger than B and C. The cooking properties of noodles prepared with leek and dropwort powder were examined. After cooking, the weight and volume of noodles prepared with powder were lower than those of control The turbidity of noodle soup were increased as the adding ratio was increased. The cutting strength of cooked leek noodles with A and B powder was similar to that of control, in case of dropwort, cooked noodles with D showed similar to that of control. The cutting strength of cooked noodles were decreased as the adding ratio were increased. The electron donating activity of noodles with vegetable powders showed high than that of control The sensory evaluation showed that significant difference between noodles with 2.5 ?/e addition groups and control was not recognized but was recognized between noodles with 5% addition groups and the control.

• Bulletin of the Korean Chemical Society
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• v.11 no.4
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• pp.270-271
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• 1990