• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.277-283
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• 2011

The goal of this study was to make more efficient use of Ligularia fischeri which has both medical and cooking applications after freezing and drying. We manufactured Sulgidduk containing 0, 2, 4, 6 and 8% of Ligularia fischeri powder. Chemical analysis showed that Ligularia fischeri powder contained, 5.77% water, 19.97% crude protein, 1.89% crude fat, 13.12% crude ash, and 9.73% crude fiber. The water content of Sulgidduk to which Ligularia fischeri was added ranged from 37.72~40.20%. As more Ligularia fischeri was added, the L value and 'a' value increased, while the 'b' value did not significantly change. Optimal preference was for a 4% content of added Ligularia fischeri powder. Based on the results of this experiment, Sulgidduk manufactured with added Ligularia fischeri powder showed less hardness than the control group throughout a period of storage, and adequate addition of Ligularia fischeri powder can effectively enhance the storability of Sulgidduk containing Ligularia fischeri.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.605-612
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• 2013

The purpose of this study was to investigate the quality characteristics of maejakgwa prepared with Ligularia fischeri powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of maejakgwa dough significantly decreased in response to the addition of all levels of Ligularia fischeri powder. Spread factor values and water contents increased significantly with increasing amounts of Ligularia fischeri powder. In addition, the Hunter color L, a and b values decreased significantly with increasing amounts of Ligularia fischeri powder. Furthermore, hardness was increased significantly as the level of Ligularia fischeri powder increased. DPPH free radical scavenging activity increased significantly as the content of Ligularia fischeri powder increased (p<0.05). Finally, the results of the sensory properties indicated that maejakgwa containing 3% Ligularia fischeri powder had the highest scores. These results suggest that Ligularia fischeri powder can be applied to maejakgwa in order to achieve high quality and functionality.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.733-740
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• 2015

This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, $11.78{\mu}g/mL$11.78 ($IC_{50}$), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter's color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.

• Journal of Forest and Environmental Science
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• v.26 no.3
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• pp.209-217
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• 2010

The volatile aroma of fresh leaves is one of main factor in taste of all the edible green plants. The volatile aroma in almost edible green leaves are suggested as essential oil compounds. Ligularia fischeri, Synurus deltoides, Ligularia fischeri var. spiciformis and Aster scaber are one of the favourable edible green plants in Korea. In this study, volatile aroma compounds from Ligularia fischeri and Ligularia fischeri var. spiciformis species were analyzed by the SPME/GC/MSD method. Ligularia fischeri had 78 volatile aroma compounds such as D-limonene(20.28%), ${\alpha}$-pinene(dextro, 14.15%), L-${\beta}$-pinene(12.85%), 3-carene, ${\beta}$-cubebene(10.39%), etc. Ligularia fischeri var. spiciformis had 83 volatile aroma compounds such as D-limonene(36.97%), ${\beta}$-cubebene(13.95%), L-${\beta}$-pinene(13.38%), ${\alpha}$-pinene(dextro, 4.76%), caryophylle-ne(3.33%) etc. Conclusively, the commom volatile aroma compounds in Ligularia fischeri and Ligularia fischeri var. spiciformis leaves were D-limonene, ${\alpha}$-pinene, L-${\beta}$-pinene, ${\beta}$-cubebene, Caryophyllene, ${\alpha}$-farnesene, terpinolen. However, the composition and amount of volatile aroma compounds were very different between the two species.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.206-212
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.340-346
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• 2021

The purpose of this study was to investigate the volatile flavor compounds of Ligularia stenocephala and Ligularia fischeri, edible wild plants. The volatile flavor compounds were isolated by the simultaneous distillation extraction method and analyzed by GC-MSD (gas chromatography-mass selective detector). Forty-eight volatile flavor compounds were identified in the extracts from L. stenocephala and the major compounds were sabinene, cis-ocimene, trans-caryophyllene, and β-elemene. Fifty-one volatile flavor compounds were identified in the extracts from L. fischeri and the major compounds were α-pinene, germacrene-D, transcaryophyllene, endo-1-bourbonanol and 1-limonene. The common volatile flavor compounds between two plants were transcaryophyllene, sabinene, β-elemene and β-cubebene etc. However, α-phellendrene and myrcene were identified in L. stenocephala, but were not identified in L. fischeri. However α-pinene, germacrene-D and limonene were identified in L. fischeri but were not identified in L. stenocephala.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.147-156
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• 2016

Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p<0.001). The pH of steamed roll significantly decreased with fermentation time (p<0.001) after again appeared a tendency to increased (p<0.001). The moisture of steamed roll were measured by significantly decreased as Ligularia fischeri powder content increased (p<0.001).The results of color value, L(lightness)and a(redness)values decreased with b (yellowness) increasing concentration of Ligularia fischeri powder (p<0.001). In texture analysis, gumminess, adhesiveness, cohesiveness, springiness decreased while chewiness and hardness increased as the amount of increasing concentration of Ligularia fischeri powder (p<0.001). According to the sensory evaluation, appearance, texture, moisture of 0.5% group received the highest score, color, flavor and overall acceptability were showed good results in 1% group (p<0.001). Concolusion: In summary, this study was considered that it can be manufactured as natural functional food that can sensory preference in 1%steamed roll added with Ligularia fischeri powder.

• Food Science and Preservation
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• v.24 no.8
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• pp.1113-1121
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• 2017

The purpose of this study was to determine antioxidant and physiological activities of water and 70% ethanol extracts from Ligularia fischeri by extraction methods. The yield of water and ethanol extracts from Ligularia fischeri was 15.23% and 17.45%, respectively. The polyphenol and flavonoid contents of ethanol extracts of Ligularia fischeri (LEE) were $17.17{\pm}4.38mg/g$, $35.06{\pm}6.69mg/g$, respectively. The electron donating ability and SOD like activity, and ABTS radical ability of all Ligularia fischeri extracts were increased in a dose dependent manner, and those was the highest in LEE. Nitrite scavenging ability was higher in pH 1.2 than that in pH 3.0, and ethanol extract showed higher ability in pH 1.2 and 3.0. The xanthine oxidase and inhibition effect of all Ligularia fischeri extracts on tyrosinase were dose-dependently increased, and those was the highest in ethanol extracts of Ligularia fischeri. Reducing power was 1.2 at extract concentration $1,000{\mu}g/mL$ in water and ethanol extracts of Ligularia fischeri and the highest in water extract of Ligularia fischeri at concentration of $62.5-500{\mu}g/mL$. These results may contribute to development of processed food and health functional food with Ligularia fischeri.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.284-293
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• 2019

This study investigated the volatile flavor composition of essential oils from Ligularia fischeri and Ligularia fischeri var. spiciformis. The essential oils obtained from the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). 99.63% volatile flavor compounds were identified in the essential oil from the L. fischeri. The major compounds were (E)-3-hexenol (30.73%), longiverbenone (13.23%), viridiflorol (12.39%), ${\gamma}$-muurolene (7.32%), limonene (6.12%), and caryophyllene (${\beta}-4.24%$). 99.76% volatile flavor compounds were identified in the essential oil from the L. fischeri var. spiciformis. The major compounds were ledol (42.81%), (E)-15-heptadecenoic acid (33.91%), ${\beta}$-bisabolol (3.23%), viridiflorol (3.08%), and cis-${\alpha}$-farnesene (2.60%). Although the two plants are very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of L. fischeri., it has high contents of monoterpene and sesquiterpene. (E)-3-hexenol, longiverbenone, ${\alpha}$-phellandrene, and ${\alpha}$-myrcene were regarded as the characteristic odorants of L. fischeri, but they were not identified in L. fischeri var. spiciformis. Ledo, (E)-15-heptadecenoic acid, and ${\beta}$-bisabolol were regarded as the characteristic odorants of L. fischeri var. spiciformis, but they were not identified in L. fischeri. The ratio of limonene, ${\gamma}$-muurolene and viridiflorol can be used as an indicator to distinguish between these two plants.

• Food Science and Preservation
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• v.22 no.4
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• pp.475-481
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• 2015

The purpose of this study was to investigate the effect of Ligularia fischeri powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour by addition of different amounts of Ligularia fischeri powder, and instrumental characteristics and sensory evaluations were then investigated. Based on amylograph data, the composite of Ligularia fischeri powder and wheat flour samples increased its gelatinization temperatures depending on increasing of Ligularia fischeri powder content. However, viscosities at $95^{\circ}C$ and after 15 min, and maximum viscosity were reduced. In terms of Hunter's color values, L and a values decreased, while b value increased with the increase of Ligularia fischeri powder content. In addition, weight, volume and turbidity of Mandupis prepared with Ligularia fischeri powder were significantly greater than those of control. In terms of textural characteristics, springiness, chewiness and brittleness increased whereas adhesiveness decreased with the addition of Ligularia fischeri powder. Sensory evaluations showed that the overall preference of Mandupi with the addition of 3% Ligularia fischeri powder was greater than that of wheat flour only.