• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.50-60
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• 2017

This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.81-87
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• 2016

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

• Food Science and Preservation
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• v.19 no.6
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• pp.866-872
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• 2012

This study was conducted to investigate the changes in physicochemical properties of Spergularia marina Griseb by blanching. The proximate composition, free sugar, free amiao acid, organic acid, vitamin and mineral composition of raw and blanching Spergularia marina Griseb were compared. After blanching treatment, the moisture and carbohydrate contents of Spergularia marina Griseb increased, but the crude protein, crude fat and crude ash contents decreased. Total free sugar content decreased by 62.50% compared with raw Spergularia marina Griseb after blanching, and the reduction of galactose was the largest in free sugars. The raw and blanched Spergularia marina Griseb contained all the essential amino acids, except tryptophan. The total amino acid and essential amino acid contents were reduced by blanching, but the essential amino acid ratios of the raw and blanched Spergularia marina Griseb were similar. The amounts of all the detected organic acids were reduced by blanching, except acetic acid. Spergularia marina Griseb was found to contain high levels of vitamin C, vitamin E, and minerals, but these were reduced by blanching. These results showed that most of the nutrients contained by Spergularia marina Griseb are decrease by blanching. Therefore, the blanching conditions that can reduce nutrient loss of Spergularia marina Griseb must be established.

• Natural Product Sciences
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• v.20 no.3
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• pp.152-159
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• 2014

A phytochemical investigation of Spergularia marina (L.) Griseb. growing in Egypt, has been carried out, which resulted in the isolation of seven compounds from the different extracts of the plant namely; ${\beta}$-sitosterol glucoside, tricin (1) dihydroferulic acid (2), vanillic acid (3), 4-hydroxybenzoic acid (4), uracil (5) and 8-hydroxy cuminoic acid (6) Structure elucidation of the isolated compounds was carried out using different spectroscopic techniques. This is the first report for the isolation of these compounds from genus Spergularia. Furthermore, 8-Hydroxy cuminoic acid and uracil were isolated for the first time from family Caryophyllaceae. The chemical composition of the volatile components present in the petroleum ether extract of Spergularia marina (L.) Griseb. using combined gas chromatography-mass spectrometry (GC-MS) is reported here for the first time. Of the 97 components present, 59 were identified including three sulfur containing compounds which represented about 1.8% of the volatiles of the total petroleum ether extract. This prompted us to study and report its possible antimicrobial activity. In addition, the antibacterial and antifungal screening of different extracts of Spergularia marina (L.) Griseb. as well as some isolates have been performed using agar diffusion method.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.186-199
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• 2016

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.279-289
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• 2016

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.2
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• pp.139-143
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• 2014

This study was conducted to investigate the germination and growth response by Salinities of Spergularia marina Griseb grown in the western coastal region in South Korea. The germination was investigated for 10 days at temperature $10^{\circ}C$, $15^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$ in order to examine the germination of Spergularia marina Griseb by NaCl concentration 0.0, 0.3, 0.5, 1.0, 2.0%. The germination of NaCl concentration 0.0~1.0% was 90% over at $15^{\circ}C$ treatment, but the germination of NaCl concentration 2.0% was 0% at all temperature treatments. To identify the growth response of Spergularia marina Griseb according to the salinity, Spergularia marina Griseb was cultivated for 8 weeks in Hoagland culture medium and sea water. In nutrient solution culture, growth was best in NaCl 50mM among 0~400 mM concentrations and in 0, 12.5, 25, 50, 100% of sea water, growth was best in 12.5% (dilution ratio with fresh water) treatment. Spergularia marina Griseb's inorganic component contents according to salinity showed that $Na^+$ content increased, but contents of $K^+$, $Ca^+$, $Mg^+$ decreased. As a result, appropriate condition for Spergularia marina Griseb's germination is considered to be maintained at $15^{\circ}C$ and in less than NaCl 1.0% of salinity. When nutrient solution culture, NaCl 0.3% of treatment level is considered to be the optimum salinity.

• Food Science and Preservation
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• v.22 no.2
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• pp.211-217
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• 2015

In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

• Journal of Environmental Science International
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• v.14 no.12
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• pp.1087-1095
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• 2005

Scrophularia takesimensis Nakai called 'Sum-Hyun Sam' growing about 1m in high is a perennial plant of Scrophulariaceae. Because the number of these species is very limited in the world, the Ministry of Environment has appointed S. takesimensis as a preserved plant. The Korea Forest Service also protects it strictly by the law since S. takesimensis is an out-of-the-way plant and possible to be exterminated soon in Korea. Investigation for distribution and ecological characteristics of the habitat far S. takesimensis was carried out in Ulleung-do Island. S. takesimensis has a tendency to emerged with Calystegia soldanella Roem. et Schultb. and Artemisia japonica subsp. littoricola Kitam. C. soldanella community were developed on the dry and well-lighted as east or north facing conditions. A. japonica subsp. littoricola community have tendency to developed on the properly lighted as west or north facing and well maintained soil or air humidity. C. soldanella community were developed on the sandy gravel or gravel and grew with Farfugium japonicum, (L.) Kitam., Lonicera japonica Thunb., and Peucedanum japonicum Thunb.. A japonica subsp. littoricola communities were emerged on the rock beds or pile of rocks and grew with Sedum oryzifolium Makino, Sedum takesimense Nakai, and Spergularia marina (L.) Griseb.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.100-107
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• 2014

We evaluated preventive effects of Suaeda japonica (SJ) and Spergularia marina Griseb (SMG) on the insulin resistance in Otsuka Long-Evans Tokushima Fatty (OLETF) rats. The 10-week old OLETF rats were fed diets containing 3% (w/w) SJ and SMG for 18 weeks. Fasting blood glucose levels in SJ and SMG groups, measured using the oral glucose tolerance test, were lower than that of the control rats. The SMG group showed significantly lower levels of insulin, glycated hemoglobin, triglyceride, and total cholesterol than the control group. In addition, these levels were relatively lower in the SJ group than those in the control rats. The SJ and SMG groups had relatively lower protein levels of nuclear factor-kappa B (NF-${\kappa}B$) p65 in adipose tissue and serine phosphorylated insulin receptor substrate 1 (IRS-1) in skeletal muscle than the control group. These results suggest that SJ and SMG prevent insulin resistance and SMG in particular reduces blood triglyceride and total cholesterol levels.