• Title/Summary/Keyword: Perilla frutescens var. acuta

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Growth inhibition of Perilla frutescens var. acuta extract (차조기 Perilla frutescens var. acuta.의 항균활성)

  • Lee, Eun-Sook;Seo, Bu-Il
    • The Korea Journal of Herbology
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    • v.20 no.2
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    • pp.83-89
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    • 2005
  • Objectives : This study was performed to investigate the effects of Perilla frutescens var. acuta extracts on growth inhibition of Streptococcus pyogenes KCTC 3208. Methods : Measured growth inhibition of Streptococcus pyogenes KCTC 3208 by concentration of the Perilla frutescens var. acuta. extract and collection periods of the Perilla frutescens var. acuta. and picking region of the Perilla frutescens var. acuta. Results : The Perilla frutescens var. acuta. extract is effective on retarding growth of Streptococcus pyogenes KCTC 3208. At 3% the growth of Streptococcus pyogenes KCTC 3208 was suddenly retarded. The stem of Perilla frutescens var. acuta. extract in a sunny place on June is more effective then its leaf. Conclusions : These results suggest that Perilla frutescens var. acuta. extract is effective in growth inhibition of Streptococcus pyogenes KCTC 3208.

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The Dyeing Properties and Antibacterial Function of Perilla frutescens var. acuta Extract on Cotton (차조기 추출물의 면직물에 대한 염색성과 항균기능성 평가)

  • Kim, Seongsuk;Park, Youngmi
    • Textile Coloration and Finishing
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    • v.33 no.3
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    • pp.105-112
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    • 2021
  • This study investigated the proper dyeing conditions, fastness and functionality of cotton fabrics dyed with Perilla frutescens var. acuta extract. Repeat dyeing, combination dyeing of persimmon juice and fermentation dyeing were conducted as dyeing conditions. It was confirmed that the ΔE and the K/S value of cotton fabrics dyed with Perilla frutescens var. acuta extracts depending on repeat dyeing and combination dyeing slightly increased. Furthermore, the fastness to washing of persimmon combination dyeing and fermentation dyeing was very good. The fastness to rubbing was shown to be above grade 4 in all methods, and the fastness to light was not as good as grade 3 or lower. The persimmon juice dyeing, Perilla frutescens var. acuta extract repeat dyeing 4 times and combination fermentation dyeing showed very good antimicrobial abilities. Thereafter, additional studies are needed to improve the fastness to light and alternatives to further improve the dyeing properties.

Studies on Tissue Culture of Perilla frutescens var. acuta(I) (자소(紫蘇)의 조직배양에 관한 연구(I))

  • Shin, Soon-Hee
    • Korean Journal of Pharmacognosy
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    • v.16 no.4
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    • pp.210-213
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    • 1985
  • Callus was derived from the leaves of Perilla frutescens var. acuta which is commonly cultivated in Korea. It has been found that the light decreased the growth rate of the callus but rather increased the contents of essential oils. The addition of one ppm of 1-naphthyl acetic acid and 5ppm of kinetin in the medium caused the increased production of essential oils.

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A Study on the Well-being Technique Natural Dyeing with Natural Resources (1) - Natural Dyeing of Cotton Fabric using Perilla frutescens var. acuta - (천연물질을 활용한 웰빙기법 천연염색에 관한 연구 (1) - 소엽을 이용한 면직물의 염색 -)

  • Kim, Sang-Yool
    • Fashion & Textile Research Journal
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    • v.10 no.5
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    • pp.771-778
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    • 2008
  • The natural dyeing of cotton fabric with Perilla frutescens var. acuta extract was investigated. The proper extraction temperature and time were $100^{\circ}C$ and 120 minutes. The proper temperature, time and colorant powder concentration for the dyeing of cotton fabric with Perilla frutescens var. acuta powder were $90^{\circ}C$, 60 minutes and 15%(o.w.b.), respectively. In various mordanted methods, the K/S values of simultaneous-mordanted methods were higher than those of pre-and post-mordanted methods. And the Cu-and Fe mordant showed higher K/S values than those of other mordants. Light colorfasness of mordanted cotton fabric was poor, but the other colorfasnesses were shown to be good. The cotton fabric mordanted with Cu mordant was showed effective bacterial reduction.

Analysis of Volatile Compounds in Perilla frutescens var. acuta by Solid Phase Microextraction (SPME에 의한 소엽의 향기성분 분석)

  • Chung, Mi-Sook;Lee, Mie-Soon
    • Journal of the Korean Society of Food Culture
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    • v.18 no.1
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    • pp.69-74
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    • 2003
  • This study was conducted to find the appropriate fiber for extraction of volatile compounds from Perilla frutescens var. acuta. by solid phase microextraction (SPME). Two SPME fiber, carboxen/polydimethylsiloxane (CAR/PDMS) and polydimethylsiloxane (PDMS) were used to determine the selectivity of the fibers to the different flavor compounds present in the Perilla frutescens var. acuta. Thirty-nine compounds were identified in the volatile compounds extracted by CAR/PDMS fiber, including 6 aldehyde, 1 alcohol, 10 hydrocarbons, 17 terpene hydrocarbons, 2 ketones and 3 benzenes. In PDMS fiber, 3 aldehydes, 2 alcohols, 13 terpene hydrocarbons and 2 miscellaneouses were identified. Perillaldehyde was found to be major volatile flavor component of fresh Perilla frutescens var. acuta. Perillaldehyde and terpene hydrocarbons were more identified in PDMS fiber. These results suggested that the selectivity of PDMS fiber was better than that of CAR/PDMS fiber in Perilla frutescens var. acuta..

Analysis of Volatile Flavor Components from Perilla frutescens var. acuta and Sensory Evaluation as Natural Spice (소엽의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가)

  • 정미숙;이미순
    • Korean journal of food and cookery science
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    • v.16 no.3
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    • pp.221-225
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    • 2000
  • This study was conducted to investigate the usefulness of Perilla frutescens var. acuta as a natural spice. Volatile flavor components of dried Perilla frutescens var. acuta were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 24 components, including 4 hydrocarbons, 3 aldehydes, 8 alcohols, 4 esters, 3 acids and 2 miscellaneous components were identified in the essential oils. L-Perillaldehyde was found to be the major volatile flavor component of dried Perilla frutescens var. acuta. The masking effects of Perilla frutescens var. acuta on meaty and fishy flavor were measured by sensory evaluation. Meaty flavor was significantly reduced with the addition of 0.05%, 0.1%, and 0.2% Perilla frutescens var. acuta. The addition of 0.1% and 0.2% powdered Perilla frutescens var. acuta also reduced the fishy flavor of mackerel.

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Determination of Rosmarinic Acid and Caffeic Acid from Perilla frutescens var. japonica and var. acuta by Reversed-Phase HPLC (RP-HPLC를 이용한 백소엽(白蘇葉)과 자소엽(紫蘇葉)의 카페익산과 로즈마린산 분석)

  • Kim, Byung-Youn;Jeong, Ji-Seon;Kwon, Ha-Jeong;Lee, Je-Hyun;Hong, Seon-Pyo
    • The Korea Journal of Herbology
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    • v.23 no.3
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    • pp.67-72
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    • 2008
  • Objectives : This study presents a high performance liquid chromatography methods for the quantitative and qualitative analysis of rosmarinic acid (RA) and caffeic acid (CA) in Perilla frutescens var. japonica and var. acuta. Methods : Chromatographic separation was performed using a mixture of methanol, water and formic acid (35 : 64.2 : 0.8) with a reversed-phase column (Gemini C18, 4.6 ${\times}$ 150 mm, 3 ${\mu}m$). The analyses were detected at UV (280 nm). Results : The samples were extracted with 50% EtOH under reflux for 1 h, and simultaneous determination for RA and CA in hyang-so-san and haeng-so-san was possible without interference peaks Conclusions : According the results, we developed a determination method for RA and CA in Perillae Folium. Owing to Perilla frutescens var. japonica and var. acuta did not show significant difference in contents of RA and CA, both Perilla frutescens could be available as herbal medicine.

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Leaf Quality and Fatty Acid Composition of Collected Perilla Related Genus and Species Germplasm (들깨류사 종.속 수집 유전자원의 잎품질 및 지방산 조성)

  • 곽태순;이봉호
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.40 no.3
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    • pp.328-333
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    • 1995
  • Leaf quality and fatty acid compositions of collected perilla related genus and species germplasms such as Perilla frutescens var. japonica Hara, Perilla frutescens var. acuta Kudo, Perilla frutescens var. crispa Decaisne, Perilla frutescens var. for viridis Makino, Mosla punctulata Nakai, Mosla japonica Maxim, Mosla dianthera Maxim were analysized. The number of leaves per tiller and leaf size of perilla germplasms were more and bigger than those of mosla germplasms. Aroma degree of mosla germplasms was higher than aroma degree of perilla germplasms. Mosla germplasms could be utilized in the breeding for high aroma perilla lines. Otherwise, the softness of perilla germplasms was higher than that of mosla germplasms. In case of oil and protein contents, perilla germplasms was higher than mosla germplasms, however compositions ratio of fatty acid, especially linolenic acid of mosla germplasms was higher than that of perilla germplasms, therefore mosla germplasms could be utilized as breeding materials with high linolenic acid for industrial oil. The linolenic acid with excellent quality and unsaturated fatty acid showed negative correlation with oil content, protein content and saturated fatty acids.

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Activities of Essential Oils from Perilla frutescens var. acuta against Antibiotic-Susceptible and -Resistant Vibrio and Salmonella Species

  • Lim, Hye-Rim;Shin, Seung-Won
    • Natural Product Sciences
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    • v.17 no.4
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    • pp.296-302
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    • 2011
  • We determined the inhibitory activity of the essential oil fraction obtained by steam distillation from the fresh and dried leaves of Perilla frutescens var. acuta against some pathogenic Salmonella and Vibrio spp. The activities of compounds isolated from the essential oils, apiol and myristicin, were also tested and the results were compared with those of the essential oil fraction. The Perilla essential oil fraction and its main components showed significant inhibition against antibiotic-susceptive and antibiotic-resistant strains of the tested Salmonella and Vibrio strains. Synergistic or additive effects were identified by combing the oils with ampicillin by checkerboard-titer tests. We conclude that essential oils from P. frutescens can be useful in the treatment of Salmonella and Vibrio infections and as safe additives to food materials for the prevention of contamination of food by these bacteria. This is especially important because of the rapid increase in antibiotic-resistant strains, which could cause severe symptoms in humans.

Basic Research of Development for Food of Seedling in Some Plants (몇가지 식물에 있어서 어린순의 식품학적 가치개발을 위한 기초연구)

  • 박석근
    • Korean Journal of Plant Resources
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    • v.8 no.3
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    • pp.335-339
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    • 1995
  • This experiments were carried out to develop for food in some plants seeding. Plant materials were Raphanus sativus, Perilla frutescens var. acuta, Perilla frutescens var. japonica, Scutellaria baicalensis, Angelica dahurica, Angelica gigas, Ligusticum acutilobum, Peucedanum japonicum, Platycodon grandiflorum, Codonopsis lanceolata, Allium monanthum and Fagopyrum esculentum. The results obtained are summarized as follows ; germination rate was the highest in Raphanus sativus and germination vigor was excellent in Perilla frutescens var. acuta Total overall acceptability was the best in Perilla frutescens var. acuta

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