• Korean journal of food and cookery science
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• v.27 no.1
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• pp.101-111
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• 2011

The purpose of this study was to investigate the quality characteristics of Sulgidduck prepared with an optimal amount of parsley. The moisture content of Sulgidduk with the added parsley powder was between 40~41%. In the color measurement of parsley Sulgidduk, the results show that L-value was significantly reduced by the addition of parsley powder, a-value was the highest in the control group, and b-value was the highest with 2% parsley powder content. The pH of parsley Sulgidduk was decreased by the addition of parsley powder. The results of mechanical evaluation show that the cohesiveness and hardness of parsley Sulgidduk, were significantly increased during storage for 3 days, with an increase in the amount of parsley. In addition, springiness was significantly decreased, and chewiness increased, with an increase in the amount of parsley. Consequently, the addition of 6% parsley powder to Sulgidduk was the best formula for improving Sulgidduk in terms of sensory qualities such as color, taste, and overall acceptability.

• Journal of Environmental Health Sciences
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• v.22 no.3
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• pp.56-63
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• 1996

The results of the water purification studies using water parsley (Oenanthe javanica) were obtained as follows. The removal rate of nutrient salts increased with longer plant growth periods. The results of this study use the assumption, log(T+1) = $K(C_0-C)^A$, based on Prakish's Theory. The initial concentration was calculated from experimental data. A and K are closely related to the initial concentration. It is possible to model the concentration of residual salts, as time goes by, if concentration is constant. It was observed that water parsley neutralizes acid and alkali substances promptly. The maximum suitable neutralization period is 48 hours. But water parsley withered up in strong acid and alkali solutions within a week. The removal efficiency of Cd progresses in 2 steps, which are unrelated to the initial concentration of Cd. The first part of the curve shows the concentration rapid rate of Cd removal, followed by a levelling off. The removal rate of $NO_x-N$ in the sample water tank containing 0.5 ppm Cd was between 50~80% but the removal rate was less than 20% for the higher concentration. On the other hand, increased amounts of $PO_4-P$ in the sample water tank from the third day on suspected that $PO_4-P$ was desorbed from the water parsley. The accumulation efficiency of Cd in plant was increased in proportion to the initial concentration of Cd. The accumulation phenomenon was observed in the tanks more than 50~100 times.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.321-327
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• 1989

The buffer activities of 72 species of natural pH adjusters in Chinese herb medicine materials of food materials by 100% acetic acid$({\mu}{\ell})$ titration until pH 4.0 in the $100m{\ell}$ of 1 % solution of the pH adjuster were evaluated for their abilities to retard acidification of Kimchi. There were 14 species above 100 of buffer activity such as Glycerehizae Radix(150), Siler divaricatum Benthan et Hooker etc. among selected Chinese herb medicine materials. In selected Chinese herb medicine materials, the buffer activities of Erillae Herba+Glycyrehizae Radix, Erillae Herba+Dioscoreae Rhizoma, Erillae Herba+Glycyrehizae Radix, Erillae Herba+Dioscoreae Rhizoma, Erillae Herba+Puerariae Radix, Chrysanthenum sinense+Puerariae Radix, Alismatis Rhizoma+Angelicae gigantis and Dioscoreae Rhizoma+Puerariae Radix were above 150 by same amount blending each other. Species and buffer activities of natural pH adjusters, which are higher buffer capabilities in mushroom, bean and vegetable classes were mungbean(207). soybean(160), pease(190), fungus(225), Garland chrysanthemum(200), amaranth(175), wild sesame leaf(200), parsley(202) and green pepper(257) etc. Species and buffer activities of higher buffer capabilities of natural pH adjusters of natural blending pH adjusters which is synergistic effect or natural blending pH adjusters which is synergistic effect mixing with radish juice were mung bean+peas(272), mung bean+soy bean(282), fungus+parsley(302), Garlan chrysanthenum+amaranth(300), Garland chrysanthenum+wild sesame leaf(277), amaranth+green pepper(300) and amaranthe+parsley(280) etc and those mixing with cabbage juice were peas+fungus(202), Garland chrysanthenum(207) and fungus+parsely (205) etc.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.489-497
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• 2004

The purpose of this study was to investigate the characteristics of beef jerky with prepared various spices. The spices added included green tea, rosemary, clove, thyme, and parsley. According to the analysis of general ingredients, the moisture content was higher in the spice-added samples than in the control jerky, and the crude protein content was higher in green tea- and parsley-added samples. According to the mineral analysis, the most prevalent mineral was Na, followed by K, P, Mg, and Ca, with the contents of Mn and Cu being the least prevalent. Ca and Fe contents werehigher in green tea-added jerky than in samples prepared with other spices. High levels of leucine and lysine were seen amongst different essential amino acids. Total amino acids were within the control jerky containing the most abundant essential amino acids, followed by green tea- and parsley-added jerky. Measurements of texture, hardness and springiness in the spice-added samples appeared to be higher than in the control. Bitterness was higher in clove-addedsamples than in samples prepared with other spices. The evaluation of sensory properties showed that color is higher in green tea-, rosemary- and clove-added samples and that taste was best in green tea-added jerky, followed by parsley-added jerky. Overall quality was high in green tea- and parsley-added samples.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.1
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• pp.79-83
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• 2004

In order to investigate the beneficial effects of parsely (Petroselinurn sativum) extract on skin, we measured the synthesis of total collagen and type I procollagen in cultured normal human fibroblast (NHF), the synthesis of prostaglandin E$_2$(PCE$_2$), interleukin 1 ${\alpha}$(IL -1 ${\alpha}$) and tumor necrosis factor ${\alpha}$ (TNF ${\alpha}$) in HaCaT cell and we also measured dermal thickness and density in hairless mouse (Female albino hairless mice, Skh:hr-1). As the results, the synthesis of total collagen and type I procollagen were increased 23％ and 18％ respectively, after 1 $\mu\textrm{g}$/mL parsley extract treatment. The producions of PGE$_2$ induced by UVB irradiation were decreased 60％ after 1 $\mu\textrm{g}$/mL parsley extract treatment. The treatment with 1 $\mu\textrm{g}$/mL parsley extract also decreased the synthesis of IL -1 ${\alpha}$ and TNF ${\alpha}$ induced by 10 uM RA, 100 $\mu\textrm{g}$/mL SLS and 30 mJ/$\textrm{cm}^2$ UVB irradiation, After 4 days treatment with 1％ parsley extract, the dermal thickness of hairless mouse was increased 1.5 times and the density of dermis was tighter than control. These results indicate that parsley extract have anti-aging and anti-irritation effects on skin.

• Journal of Environmental Health Sciences
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• v.22 no.3
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• pp.49-55
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• 1996

Water parsley(Oenanthe javanica(Blume) DC) was raised with varying population density(S) in the laboratory aquarium unit to determine the growth equation. The population density was measure after 7 days. The resultant growth curve was well fit to the equation 1/S = A+B (1/S0) with a high correlation coefficient ($R^2$ = 0.999). The maximum specific absorption rate was $9.011 \times 10^{-5}$ kg $NO_x-N/kg$ water parsley$\cdot$day and $1.31 \times 10^{-5}$ kg $PO_4-P/kg$ water parsley$\cdot$day when the average population density was $2.62 kg/m^2$. The relationship between population density and nutrient absorption rate, the absorption rate of $NO_x-N$ was 5.04~5.24 mg/l$\cdot$day when the population density was $7.51~10.0 $mg/m^2\cdot day$ and the absorption rate of $PO_4-P$ was 0.56~0.78 mg/l$\cdot$day when the population density was 5.02~10.0 $kg/m^2\cdot day$. Taking into account the nutrient absorption rate and growth rate, the population density between $7.0 kg/m^2\cdot day$ and $8.0 kg/m^2 \cdot day$ was selected. The removal rate of nutrient was investigated after 7 days culture. Removal rate of $NO_x-N$ was 95.6~99.95% with initial concentration of 35 mg $NO_x-N/l$, and the removal rate of $PO_4-P$ was also high, indicating 80.24~98.9% with initial concentration of 5.95 mg $PO_x-P/l$.

• Journal of Bio-Environment Control
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• v.16 no.1
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• pp.67-71
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• 2007

This study was conducted to find out the influence of cultivation season for fresh parsley in modified atmosphere storage. As the qualities of fresh parsley grown in different seasons; autumn, winter, summer were compared, the chlorophyll and vitamin C showed the highest content in autumn and winter cultivation, respectively, but the firmness was the highest in summer cultivation treatment. These fresh parsleys grown in different seasons packaged with 0.04mm ceramic film and stored at $0^{\circ}C$. The shelf life of these parsleys were 84 days in winter cultivation treatment, while parsleys cultivated in autumn and summer were able to be stored for 77 days and 56 days, respectively. The fresh weight loss of parsley was much more higher in summer than in both autumn and winter cultivation treatments. The carbon dioxide and ethylene contents in packages in summer were more than twice as high in autumn and winter cultivation treatment. There were not different between autumn and winter cultivation treatment in the two kinds of gas contents. This result should be caused by higher field heat that increased a respiration remarkably during the early storage. The highest field heat produced by summer cultivation resulted in remarkable decreases of firmness, chlorophyll and vitamin C during MA storage. As the results, the fresh parsley showed highest storability in winter cultivation treatment. The field heat of fresh parsley should be eliminated just after harvest for a long term storage.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.62-67
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• 1990

The volatile oils of the fresh leaf and seed of parsley(Petroselinum crispum) were isolated by simultaneous steam distillation and extraction procedure. The compositions of the resulting oils were investigated by gas chromatography and gas chromatography-mass spectrometry. The volatile oil contents of leaf and seed were 0.06 % and 3.11 %, respectively. Fifty-eight components including 15 partially characterized components were identified in leaf oil and 23 components in seed oil. Seven of them are suggested as new parsley leaf volatiles. Terpenoids were represented as much as 46.4 % of total leaf volatiles and 49.3 % of total seed volatiles. The leaf volatiles contained a lot of myrcene(3.02%), 4-isopropenyl-1-methyl benzene(4.52%) and p-1,3,8-menthatriene(10. 49 % ), but the seed volatiles were characterized by greater quantities of the isomers, ${\alpha}-pinene$(22.28 %) and ${\beta}-pinene$(16.20 %), although these compounds were contained only trace in leaf volatiles. Of the components identified in both oils, the most abundant component was myristicin, constituting 21.80 % of the leaf volatiles and 47.54 % of the seed volatiles.

• Journal of Bio-Environment Control
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• v.17 no.1
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• pp.38-42
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• 2008

This study was conducted to investigate distribution of selenium in Gangwon highland Province and to confirm the effect of sodium selenate added nutrient solution on the selenium content of some western vegetables; beet, broccoli, cabbage lettuce, celery, and parsley. The contents of selenium were distributed from 0.024 to $0.038\;mg{\cdot}kg^{-1}$ in soil of Gangwon highland province. As the selenium content in soil increased, the selenium content in broccoli was increased in highland of Gangwon province. The selenium content of broccoli showed $10.5{\sim}17.9\;mg{\cdot}kg^{-1}DW$ 1311owe4 by celery ($6.02\;mg{\cdot}kg^{-1}DW$). Beet, cabbage lettuce, and parsley contained just about $1\;mg{\cdot}kg^{-1}DW$ in highland of Gangwon province. Some western vegetables grown by fertigation supplied $2\;mg{\cdot}L^{-1}$ sodium selenate were shown better growth and higher selenium content than those of $0\;mg{\cdot}L^{-1}$ sodium selenate supplied treatment(control). The selenium contents of western vegetables supplied $2\;mg{\cdot}L^{-1}$ sodium selenate in fertigation culture for 60 days were $76.2\;mg{\cdot}L^{-1}$ in broccoli, $69.1\;mg{\cdot}L^{-1}$ in parsley, $63.2\;mg{\cdot}L^{-1}$ in celery, $54.2\;mg{\cdot}L^{-1}$ in beet, $8.3\;mg{\cdot}L^{-1}$ in cabbage lettuce. Those selenium content of broccoli, celery, and parsley treated $2\;mg{\cdot}L^{-1}$ sodium selenate were followed the order 4.2 times, 10.5 times and 62.5 times higher in compared to control.

• Journal of Bio-Environment Control
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• v.17 no.1
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• pp.43-50
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• 2008

This study was conducted to investigate the proper supplied conditions of sodium selenate supplied by fertigation to improve functionality of major western vegetables; beet, broccoli, cabbage lettuce, celery, and parsley in highland. In this work, the growth and content of minerals, ascorbic acid, nitrate, and selenium were measured in western vegetables that treated sodium selenate by different concentration, treatment time and treatment frequency. While there was not different in early growth of some western vegetables among different concentration of sodium selenate; 1,2, 5 and $20\;mg{\cdot}L^{-1}$, at 20 days after treatment, the fresh weight was reduced 33% at cabbage lettuce,47% at broccoli, and 74% at parsley compared control in $5\;mg{\cdot}L^{-1}$ treatment. But the fresh weight of beet and celery reduced just 20% and 15% compared control in even $20\;mg{\cdot}L^{-1}$. The ascorbic acid of cabbage lettuce, celery, and beet increased as sodium selenate concentration increased, so that of cabbage lettuce showed 1.2 times compared control in $20\;mg{\cdot}L^{-1}$ treatment and also that of beet and celery increased 10%. But the ascorbic acid of broccoli and parsley was not influenced by treated sodium selenate. As the concentration of sodium selenate increased, the nitrate contents decreased regardless of crops compared control. This reduced effect of nitrate was highest in cabbage lettuce, followed by beet and celery. The mineral contents, such as K, Ca, and Mg, decreased in all crops, as the concentration of sodium selenate increased. The potassium content showed an obvious negative correlationship with the concentrations of sodium selenate regardless of crops, but the magnesium and calcium content did not show significant difference between treatments. The selenium content increased in proportion as increasing sodium selenate concentrations. The broccoli, celery and parsley treated $20\;mg{\cdot}L^{-1}$ sodium selenate showed 24.4 times, 76.4 times, and 560 times higher than control, respectively. When the sodium selenate supplied to some western vegetables in different growth stage, the selenium content increased 1.3 times and 1.4 times higher in early stage than in late stage in cabbage lettuce and broccoli, respectively. However in parsley and celery, the selenium content showed the highest in middle stage. The selenium content increased in proportion as increasing the sodium selenate treatment frequency, but in above 10 times treatment, the increased effect alleviated in parsley, celery, and cabbage lettuce. On the contrary, the selenium content of broccoli increased constantly as treatment frequency increased.