Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time

Abstract

This study was conducted to enhance the utilization of Ligularia fischeri as a food ingredient. The effects of the location of cultivation and the harvest time on the components were examined. The crude fats and proteins in greenhouse samples (GL) were 2% higher than those in open field samples (OL). The fat content was found to increase from 4.31% to 5.27% as the harvest time was delayed. The Na contents were more than two times higher in GL than in OL. Moreover, the amount of free sugars in leaves differed slightly according to the harvest time but decreased overall as the harvest time was delayed. The total polyphenols increased from 202.53 to 389.16 mg% in OL and 293.57 to 439.40 mg% in GL as the harvest time was delayed. The levels of total flavonoids in OL and GL ranged from 105.58 to 202.79 mg% and 135.84 to 216.96 mg%, respectively. These increased from 0.3 to 2 times upon delaying the harvest time. The samples were also analyzed for the presence of five catechin compounds, namely, (-)-epigallocatechin (EGC), (+)-catechin (CE), (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and (-)-gallocatechin gallate (GCG). EGC and CE were detected in both OL and GL, while EGCG, ECG, and GCG were detected only in OL at low concentrations. The 4-Ο-caffeoylquinic acid content in GL was higher than that in OL, except in the early stages of harvesting.