• Food Science and Preservation
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• v.22 no.3
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• pp.328-334
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• 2015

The purpose of this study was to investigate the physicochemical and sensory characteristics of A. scaber noodle added with A. scaber extract solution or powder. The weight of cooked noodle and noodle added with A. scaber extract solution was higher than those of the non-added noodle (control) and dried A. scaber powder added noodle. As the amount of A. scaber extract solution or powder was increased, the water absorption rate of noodle was decreased. As the amount of A. scaber solution or powder was increased, the 'L' values of noodles were decreased. Since the 'a' values of all noodles were negative and the 'b' values of all noodles were positive, the color of all noodles were determined to be yellow green. The pH of noodles were 5 to 6 in control noodles and noodles with A. scaber powder. The pH of noodle added A. scaber extract solution was lower than those of others. As amount of A. scaber extract solution or powder was increased, the elasticity of all noodles was decreased. The chewiness of noodles was the highest in noodle added A. scaber extract powder. The quality of noodle added A. scaber extract solution was the excellent among the all other noodles. This result showed that, the quality characteristics and palatability of noodle added A. scaber extract solution or powder was higher than those of control noodle.

• Korean Journal of Plant Resources
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• v.22 no.5
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• pp.381-388
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• 2009

Antioxidant substances were extracted from flowers of Aster scaber, Aster maackii, Coreopsis lanceolata and Coreopsis tinctoria using 2 types of extraction methods- ultrasonic wave and reflux, and antioxidant effects were compared. Higher yield of extract was obtained by ultrasonic wave method in all 4 species. Extraction time was different depending on species, but in all 4 species DPPH and ABTS free radical scavenging and ferrous ion chelating activity were higher or similar by ultrasonic wave than reflux method. Content of total polyphenol and flavonoid was mainly higher by ultrasonic wave than reflux method. Longer the treatment, the more the antioxidant activity and bioactive substances. Anti-lipid peroxidation of ultrasonic and reflux extracts obtained from flowers of Aster scaber and Coreopsis lanceolata were compared. Flower extract of Aster scaber obtained by reflux method showed the highest inhibition effect against peroxidation of linoleic acid, but extract of Coreopsis lanceolata obtained by 15-minute ultrasonic extract showed the highest effect. Ultrasonic wave extraction was more economical and efficient method than reflux extraction.

• Korean Journal of Organic Agriculture
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• v.29 no.2
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• pp.257-273
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• 2021

Koreans consume cham-chwi (Aster scaber thunb.) as a common vegetable in a meal because of its bitter taste and rich flavor. In addition, it is the crop with the most residual pesticides detected in the last five years. Among the detected pesticides, the most common was azoxystrobin, which is a drug used primarily to prevent the leaf spot disease of A. scaber caused by Septoria sp.. We isolated the microorganisms that antifungal activity against Septoria sp.. The optimum incubation conditions (temperature, pH and growth medium) were examined for the growth of the isolates. Additionally, cellulase and protease activity and siderophore production ability were also examined. According to 16S rRNA sequencing of the isolate was affiliated to Paenibacillus polymyxa JE201. Largest inhibition zone measuring up to 9.2 mm was observed for P. polymyxa JE201 after 7 days of inoculation. P. polymyxa JE201 strain showed antifungal activity against various fungal phytopathogens Altanaria sp., Botrytis cinerea, Colletotrichum acutatum, Fusarium oxysporum, Phytophthora capsici, Ph. drechesleria, Rhizoctonia solani and Stemphylium sp.. Based on these observations, P. polymyxa. JE201 can be used as a promising biocontrol agent for preventing the leaf spot disease and other phytopathogens.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.6-6
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• 2023

Nosemosis is one of the most common protozoan diseases of adult bees (Apis mellifera). Nosemosis is caused by two species of microsporidia; Nosema apis and Nosema ceranae. Nosema ceranae is potentially more dangerous because it has the ability to infect multiple cell types, and it is now the predominant microsporidian species in A. mellifera. In this study, we identified two anti-nosemosis plants, Aster scaber and Artemisia dubia, which reduced the spore development of N. ceranae in spore-infected cells. We intend to establish the anti-nosemosis activity of aqueous, ethyl acetate (EA), and butanol (BuOH) extracts of A. dubia and A. scaber. In order to determine the optimal dose, we did in vitro and in vivo toxicity for all the extracts and carried out anti-nosemosis experiments. Although all of the extracts (aqueous, EA, and BuOH) showed in vitro and in vivo anti-nosemosis activity in a dose-dependent manner, the aqueous extracts of A. dubia and A. scaber showed more potent anti-nosemosis activity than the EA and BuOH extracts. And then, we isolated five phenolic compounds [chlorogenic acid, 3,4-dicaffaeoylquinic acid (3,4-DCQA), 3,5-dicaffaeoylquinic acid (3,5-DCQA), 4,5-dicaffaeoylquinic acid (4,5-DCQA), and coumarin] from A. dubia, A. scaber, and A. dubia + A. scaber aqueous extracts and screened for their toxicities and anti-Nosema effects in both in vivo and in vitro conditions. Among these five compounds, coumarin, chlorogenic acid, and 4,5-DCQA exhibited less toxic but more potent anti-Nosema effects than the other two compounds. Especially, chlorogenic acid and coumarin showed prominent anti-Nosema activities even at the lowest concentration (10 ㎍/mL). They might have potential to be developed as alternative compounds for the control of Nosema disease.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.930-940
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• 2012

A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

• Korean Journal of Plant Resources
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• v.11
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• pp.117-118
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• 1998

• Proceedings of the Plant Resources Society of Korea Conference
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• 1998.10a
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• pp.117-118
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• 1998

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.246-253
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• 2012

In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at $90^{\circ}C$ for 3 min to be the most highly preferred (p<0.05).

• Food Science and Preservation
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• v.6 no.1
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• pp.110-114
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• 1999

In order to study the natural preservation of food, sixteen kinds of medicinal plants were extracted by 80% methanol and then antimicrobial activity of the extracts was investigated against various kinds of microorganisms. The extracts of medicinal plants showed good effects of antimicrobial activity against bacteria except Bacillus cereus, Escherichia coli O-157. Especially, the extracts of Artemisia annua, Aster scaber, Solidago virganrea shower good inhibitory effects on the growth of bacteria to the cooling preservation foods, and Artemisia annua was decreased of the TMA(Trimethylamine) test. the result thus indicate that Artemisia annua, Aster scaber, Solidago fischeri extract inhibitory effects on cooling preservation foods, so that it may be potential as a natural preservatives.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.10a
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• pp.74-74
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• 2003