• 동아시아식생활학회지
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• 제15권1호
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• pp.65-70
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• 2005

This study was conducted in order to promote the utilization of Hovenia dulcis Thunb as food. The physicochemical properties and sensory characteristics of the extracts from the leaf, fruit, stalk and stem were examined. The extract of stem was the brightest in L value (p<0.05), but the lowest in b value (p<0.01). By the sensory evaluation, the external appearance was the best in the extract of stem. The extract of leaf was the darkest in color and that of stem the lightest. The bitter and astringent taste was stronger from the leaf compared with other parts. The extract of fruits stalk of Korean Hovenia dulcis was preferred in most of attributes. The total sugar content was the highest from the fruits stalk. Among free amino acids, aspartic acid, glutamic acid and alanine were rich in order. Potassium contents were the highest among minerals from the fruits stalk, leaf and stem. Ca and Mg followed the next. The results were the same both in Korean and in Chinese tree. Among organic acids, malic acid was the most in the fruits stalk, leaf and stem. It was followed by citric acid. In the test of free sugar, glucose was the most and followed by sucrose and fructose in the fruits stalk. Fructose was contained the most in leaf and stem.

• 한국식품영양학회지
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• 제25권2호
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

• 한국자원식물학회지
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• 제23권3호
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• pp.207-213
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• 2010

Hovenia dulcis Thunb fruits were successively extracted with hot water, water, methanol, ethyl acetate, and chloroform. The crude extracts were investigated for potential antioxidant by measuring scavenging against DPPH free radicals, reducing power, superoxide radicals, and protection of protein damage and cultured cells from a lethal dose of hydrogen peroxide ($H_2O_2$). In all chemical assays used, the hot water extract of H. dulcis fruits, which contained $61.14{\pm}2.57$ (Tannic acid mg/g extract, n=3) of total phenolic compounds contents exhibited highest activity in in vitro models of DPPH free radical scavenging activity, reducing power assay, superoxide radical scavenging activity and protection of protein damage. In addition, the hot water extract protected cultured RAW 264.7 macrophages from a lethal dose of $H_2O_2$ and reduced reactive oxygen species level in RAW 264.7 cells.

• 한국식품영양학회지
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• 제26권2호
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• 한국식품영양학회지
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• 제31권5호
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• pp.647-652
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• 2018

Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts. In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.

• 약학회지
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• 제57권5호
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• pp.348-356
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• 2013

The present study investigated the effects of Hovenia Dulcis (HD) fruit extract powder on the improvement of physical activity, especially exercise capacity. Forty mice were divided into 4 groups including normal controls, negative controls, 100 (HD-100) and 200 (HD-200) mg/kg HD fruit extract powder groups for 5-times exercises using treadmill. Normal control did not performed treadmill running but others did 5-times for 10 days. HD fruit extract powders were administrated orally one-times per day for 10 days before treadmill exercise and normal and negative controls were fed with excipient water. After 5-times exercise, blood biochemical analysis showed that aspartate aminotransferase (AST), lactate dehydrogenase (LDH) and creatine phosphokinase (CK) activities and blood lactate concentration were statistically increased in negative controls than in normal controls. They were decreased in HD fruit extract powder groups, compared with negative controls. These results were considered as the effects of HD fruit extract powders on reduced tissue damages during exercise. Other measured indices did not reveal remarkable differences. All together, these results suggest that HD fruit extract powders may enhance the exercise performance by recovering the exercise-fatigue via blood lactate concentration by reducing blood LDH activity and via reduction of blood CK and AST activity.

• 한국식품영양학회지
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• 제35권2호
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• pp.88-95
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• 2022

The antioxidant effects by pre-treatment of Hutgae fruit water and ethanol (30°, Soju) extract on refrigerated eels were analyzed. The antioxidant activities were measured through DPPH and ABTS scavenging effect, values of acidity, peroxide, carbonyl, and TBA. The peroxide prevention effects of linoleic acid and eel oil were also assessed. Regarding DPPH radical scavenging, Hutgae ethanol extract presented higher scavenging effects than vitamin C 5 mM solution (p<0.05). The eel's peroxidation degree was measured through 21 days of refrigeration after cleaning and immersion into the extract solution for one hour. Upon measuring the values of four different peroxide indicators, those of eels pre-treated with Hutgae extracts were lower than those of eels untreated. The POV of Hutgae ethanol extract, vitamin C 5 mM, and the control was 11.1, 11.3, 15.5 meq/kg, respectively. Hutgae ethanol extract showed higher antioxidant activities in TBA value, and carbonyl value than other samples. In linoleic acid or eel oil, Hutgae extract was as superiorly effective in preventing peroxide generation of refrigerated eels as vitamin C 10 mM solution. In conclusion, pre-application of Hutgae water and ethanol (30°, Soju) extract on eels was proved to be competent in stopping peroxidation of eel in refrigeration.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.617-629
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• 2023

Reactive oxygen species are the byproducts of metabolic processes in the body, However, excessive amount may cause side effects such as cancer. Therefore, to reduce the production of these species, but their long-term administration at high doses may induce side effects. Hence, natural materials with antioxidant activities are attracting attention. Two of these natural materials are soybean sprouts and Hovenia dulcis Thunb. fruits, but few studies have evaluated the effects of their combination. Thus, we prepared a soybean sprout extract containing 1.5% H. dulcis Thunb. fruit concentrate (BHM) to develop a functional food material derived from natural products and then confirmed its physicochemical properties and physiological activity. Among the organic acids detected in BHM, malic acid exhibited the highest content of 1,451.03 ppm, and the main free sugars were glucose (645.48 ppm) and fructose (738.11 ppm). Taurine was the most abundant free amino acid at a concentration of 11.95 ppm, followed by those of arginine (10.97 ppm) and glutamic acid (10.16 ppm). Analyses of the mineral components revealed large amounts of Zn and Fe in BHM, and the respective total polyphenol and flavonoid contents in BHM were 957.16 and 601.93 ppm. The DPPH radical and H₂O₂ scavenging activities and reducing power indicated excellent antioxidant efficacy compared to the positive controls. Furthermore, blood alcohol and acetaldehyde concentrations were measured to confirm the hangover-relieving effects of BHM, with both significantly decreased (p<0.05). BHM displays potential for development as a functional food, and the results of this study may be used as basic data in further research.

• 한국식품영양학회지
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• 제25권4호
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• 한국식품저장유통학회지
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• 제21권3호
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• pp.412-420
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• 2014

발효에 의한 헛개열매의 기능성 상승 정도를 검토하고자, 헛개열매열수추출물을 발효시킨 후 급성 및 만성 알코올 투여 간손상 동물모델을 통하여 체중감량 억제, 알코올 분해 및 간기능 개선 효능을 검증하였다. 급성 알코올 투여 동물모델에서 헛개열매발효군(ET-FHWE)은 알코올대조군(ET)에 비하여 혈청 알코올 농도가 유의적으로 감소되었고, 특히 알코올 투여 3시간 후의 알코올 농도는 헛개열매추출액발효물에 의해 46.1%, 헛개열매열수추출물에 의해 19.1% 감소된 것으로 나타났다. 또한 알코올 투여에 의해 증가된 혈청 아세트알데하이드 농도는 헛개열매추출액발효물에 의해 알코올 투여 3시간 후에는 48.7%, 5시간 후에는 39%로 알코올대조군(ET)보다 유의적으로 감소하였고, 이는 헛개열매열수추출물은 발효에 의해 알코올 및 아세트알데하이드 분해능이 증가하는 것으로 사료되었다. 만성 알코올 투여 간손상 동물모델 실험에서 알코올 투여에 의해 상승된 혈청 알코올 농도는 헛개열매열수추출물과 헛개열매추출액발효물 투여에 의해 각각 31%, 41% 유의적으로 감소하였다. 혈청 아세트알데하이드 농도와 ${\gamma}$-GTP 활성도는 헛개열매열수추출물과 헛개열매추출액발효물 투여에 의해 알코올대조군(ET)보다 유의적으로 감소되었으며, 장기간 알코올 투여에 의한 체중 감소 억제 및 간조직 지질수준의 유의적 감소를 나타내었다. 또한 헛개열매추출액발효물은 장기간의 알코올 투여로 인해 감소된 혈당을 유의적으로 증가시키는 것으로 나타났다. 본 연구 결과, 급성 알코올 투여 동물모델에서 헛개열매열수추출물은 발효에 의해 알코올 및 아세트알데하이드 분해능이 증진되었고, 만성 알코올 투여 모델을 통한 실험에서는 발효에 의해 헛개열매의 간기능 개선효능이 유지됨과 동시에 일부 효능(혈청 지질 및 혈당 수준 개선능)은 증가하는 것으로 나타났다. 따라서 헛개열매추출액발효물은 급성 및 만성 알코올성 간손상 억제에 있어서 헛개열매열수추출물보다 더욱 강력한 기능성 물질로 활용될 수 있을 것으로 기대된다.