• 한국조리학회지
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• 제15권4호
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• pp.73-85
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• 2009

본 연구는 서구권 국가에서도 영양학적 우수성을 인정하고 소비가 점차 증가하는 추세이며, 기능성이 있는 천연 향신료 중 독특한 향과 항산화, 항암효과를 갖고 중국인들이 가장 선호하는 고수(Coriandrum sativum L.)를 고추장에 첨가하여 기능성이 향상된 고수 고추장 개발을 통해 중국 시장에 고추장의 활용성과 소비를 확대를 높이고자 하였다. 고수 고추장의 고수는 파우더와 원액 넣어 본 연구의 결론은 다음과 같다. CP7의 색(4.04), 고수의 향(3.72), 고수의 맛(3.92), 부드러운 정도(4.36)가 강하게 평가되었고, CJ4는 윤기(3.42), 고수의 향(3.04), 고수의 맛(4.29)이 강하게 평가되었다. 이는 고수의 첨가량이 증가할 수록 고추장의 향과 고추장의 맛은 약하게 평가되는 것을 알 수 있었다.

• Advances in environmental research
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• 제4권1호
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• pp.1-15
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• 2015

A pot experiment was conducted to assess the effects of red pepper (Capsicum annuum) and coriander (Coriandrum sativum) on seedling growth of wheat (Triticum aestivum). The aqueous extracts treatment of red pepper and coriander showed a significant (p < 0.05) reduction in root, shoot and seedling length, number of leaves and seedling dry weight of wheat (T. aestivum) as compared to control. The inhibitory different effect on growth of wheat (T. aestivum) was directly proportional to the increasing concentration (1, 2, 3, 4 and 5%) of aqueous extracts of red pepper and coriander as compared to control treatment (0%). The root, shoot, seedling length and number of leaves of T. aestivum significantly p < 0.05 decreased at 5% concentration of red pepper as compared to control. The root, shoot and seedling growth of T. aestivum was also significantly reduced at 1, 2, 3, 4 and 5% concentration of coriander as compared to control. The root, shoot and leaves dry weight of T. aestivum at 5% coriander extract treatment concentration decreased as compared to control. The tolerance in seedlings of T. aestivum to red pepper and coriander extract treatment was dose dependent as compared to control. The seedlings of T. aestivum showed low percentage of tolerance to pepper extract treatment than coriander extract treatment.

• 한국가정과학회지
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• 제5권1호
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• pp.94-106
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• 2002

The present study investigated free sugar, organic acid, volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows : Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91mg% in leaf and 23.84mg% in root. By blanching, the contents of total free sugar decreased to 21.28mg% and 21.89mg% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blanching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485mg/kg. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49mg/kg. The major components were (E)-2-decenal, (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064mg/kg. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decreased. However, the contents of esters and ketons increased.

• KSBB Journal
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• 제25권4호
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• pp.379-386
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• 2010

본 연구에서는 coriander 정유의 안정성 향상을 위해 초임계 PGSS 공정을 이용하여 coriander 정유가 봉입된 PEG 미세입자를 제조하였으며 공정 온도와 압력, 노즐 크기가 미세입자의 크기, 형태 및 정유의 봉입률에 미치는 영향에 대하여 조사하였다. $100\;{\mu}m$ 노즐을 사용하여 얻어진 미세입자의 형상을 분석한 결과 $1-10\;{\mu}m$ 크기의 구형 입자 형태를 나타내었으나 노즐의 크기가 증가한 경우에는 덩어리진 입자가 얻어짐을 확인하였다. 온도, 압력 변화에 따라 얻어진 미세입자의 경우 일정 압력 조건에서 공정 온도가 높아짐에 따라, 일정 온도 조건에서 공정 압력이 낮아짐에 따라 구형입자 비율이 증가함을 보였으며, 일정 온도 조건에서는 공정 압력이 높아짐에 따라 더 많은 기공을 가지는 입자가 생성됨을 확인하였다. 제조된 PEG 미세입자 내 coriander 정유의 봉입률은 모든 온도 조건에서 가장 낮은 압력인 75 bar일 때 가장 높은 값을 보였다.

• 한국식품영양학회지
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• 제25권3호
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• pp.436-446
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• 2012

A study was undertaken to examine the effect of the addition of coriander leaves(Coriandrum satovim L.) and brocolli stem powder addition on the quality attributes of pound cakes. Coriander leaves & brocolli stem powder was added to the batter, at a ratio of 10, 12.5 and 15%, respectively. The antioxidant activity was estimated by a DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in coriander leaves & brocolli stem powder and pounds cakes. Antioxidative activity had correlated highly with the total flavonoids contents of coriander leaves & brocolli stem powder of pound cakes, respectively(r=0.9096). The quality characteristics of coriander leaves & brocolli stem powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust, and the sensory quality of the cakes. The specific volume decreased significantly, with increasingly substituted level of coriander leaves & brocolli stem powder(p<0.01). The lightness was significantly decreased with increases in the coriander leaves & brocolli stem powder of pound cake crust and crumb(p<0.01). The hardness, chewiness and gumminess tended to reduce, and the cohesiveness decrease in both of powder. The consumer acceptability score for 10% coriander leaves & brocolli stem powder of pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and color. These results showed that coriander leaves & brocolli stem powder are good ingredients to increase the consumer acceptability and the health.

• Bulletin of the Korean Chemical Society
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• 제30권11호
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• pp.2675-2679
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• 2009

This paper reports the example of headspace mulberry paper bag micro solid phase extraction (HS-MPB-$\mu$-SPE) as a new sampling method for the determination of volatile flavor composition of coriander seeds. Adsorption efficiencies between two configurations of mulberry paper bag were compared, and several parameters affecting the HS-MPB-$\mu$-SPE were investigated and optimized. The optimized technique uses an adsorbent (Tenax TA, 0.1 mg) contained in a mulberry paper bag of front configuration where fine surface was outside, and minimal amount of organic solvent (0.6 mL). Linalool and $\gamma$-terpinene were found as abundant flavor compounds from coriander seeds. The limit of detection (LOD) and the limit of quantitation (LOQ) for linalool of major flavor in coriander seeds were 10.3 ng/mL and 34.4 ng/mL, respectively. The proposed method showed good reproducibility and good recovery. The HS-MPB-$\mu$-SPE is very simple to use, inexpensive, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume, there is minimal waste or exposure to toxic organic solvent and no further concentration step.

• 대한화학회지
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• 제58권1호
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• pp.25-32
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• 2014

Corrosion inhibition of 304 stainless steel (SS) in 1 M HCl by aqueous extract of coriander seeds was studied using weight loss, potentiodynamic polarization, electrochemical impedance spectroscopy (EIS) and electrochemical frequency modulation (EFM) techniques. Values of inhibition efficiency obtained are dependent upon the concentration of extract and temperature. Generally, inhibition was found to increase with inhibitor concentration, but decrease with temperature. Physical adsorption mechanism has been proposed for the inhibition with Langmuir adsorption isotherm obeyed. Values of activation energy of the inhibited corrosion reaction of 304 SS are greater than the value obtained for the blank. Thermodynamic consideration reveals that adsorption of aqueous extract of coriander seeds 304 SS surface is spontaneous.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.320-320
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• 2022

Coriander(Coriandrum sativum L.) belongs to the family Umbelliferae/Apiaceae. It is cultivated as a spice and medicinal herb around the world, including its leaves and seeds. Coriander leaves have soft and fragrant, so they can be used in cuisines such as China, Mexico, and, Southeast Asia. Coriander leaves contain a high amount of vitamin C, carotene, and multiple polyphenols. Coriander essential oils and extracts have various chemical components and are known to have antioxidant, antibacterial, and antifungal activities. This study was carried out for resource discovery, propagation, and DB construction of aromatic plants. In order to evaluate the genetic characteristics, 30 kinds of Coriander seeds were supplied from the Center for Genetic Resources. The evaluation of characteristics of the basal part leaf number, leaf shape, and plant height was investigated. Also, Essential oils extract from various parts of plants including the leaves, flowers, and steam isolated by simultaneous distillation extraction(SDE) apparatus. In the results, heights showed growing to 70 cm over and basal part leaf number 0 to7. The leaves are variable, they are measured according to leaves incisions, and most of the included incision. The qualitative analysis of EOs was performed using gas chromatography-mass spectrometry. EOs had various chemical compositions. Major compounds were trans-2-Decenal, linalool, decanal, 2-Dodecenal, 13-Tetradecanal, 2-Undecenal.

• 한국응용곤충학회지
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• 제44권1호
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• pp.37-41
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• 2005

바퀴벌레(Blattella germanica)에 대한 coriander oil (Coriandum sativum) 등 5종의 식물정유의 훈증독성을 조사하였다. 그들 중 spearmint oil이 20과 $10\;{\mu}{\ell}/954\;ml$ (air)의 약량처리에서 모두 $100\%$의 높은 살충활성을 나타내었다. Coriander를 GC와 GC/MS로 분석한 결과, ${\alpha}$-pinene ($6.1\%$), camphene ($1.1\%$), ${\beta}$-pinene ($0.5\%$), ${\beta}$-myrcene ($0.8\%$), limonene ($2.5\%$), ${\gamma}$-terpinene ($4.5\%$), ${\rho}$-cymene ($1.8\%$), ${\alpha}$-terpinolene ($0.5\%$), camphor ($4.9\%$), linalool ($70.5\%$), ${\alpha}$-tepineol ($0.7\%$), geranyl acetate ($2.8\%$), geraniol ($1.4\%$)이 주요 구성성분으로 나타났으며, 그 중 ${\gamma}$-terpinene과 geranyl acetate가 $10\;{\mu}{\ell}/954\;ml$ (air) 약량에서 $100\%$의 높은 훈증독성을 나타내었다.

• 한국식품조리과학회지
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• 제17권3호
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• pp.269-274
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• 2001