• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.520-525
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• 2011

This experiment was conducted to evaluate the quality characteristics of soybean Dasik containing different amounts of Hovenia dulcis Thunb. extract, and the results were as follows. In general components, the contents of moisture and crude protein increased with an increased amount of Hovenia dulcis Thunb. extract, whereas the crude fat content showed a tendency to decrease. The ash content was, however, not significantly different. In chromacity, the value of L, lightness, constantly decreased with an increase in the amount of added extract, whereas the a and b values increased. The hardness and gumminess decreased with an increase in the amount of extract added, whereas the springiness, cohesiveness, and chewiness increased. In sensory evaluation, the Dasik added with 20% of Hovenia dulcis Thunb. extract showed the highest score, and was evaluated as the best formulation for overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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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.

• Korean Journal of Plant Resources
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• v.23 no.3
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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.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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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.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.626-629
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• 2003

The water extracts of Hovenia dulcis Thunb. showed significant reducing alcohol concentration in blood and hepatoprotective acitivity against D-galactoseamine/LPS and CCl4-toxicity. The concentration of blood alcohol was decreased from 2hr after injected in rats with Hovenia dulcis extracts. The water extracts of Hovenia dulcis significantly inhibited the elevation of serum ALT, AST and LDH levels. In this study, we investigated the effect of Hovenia dulcis extract on reducing alcohol concentration in blood. Also the efficacy and toxicity of Hovenia dulcis extract were evaluated by in vivo and in vitro tests.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.2
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• pp.337-342
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• 2009

Acquired pigmentary skin diseases such as abnormal melanogenesis, vitiligo, chloasma and inflammatory pigmentation are related to regulate the melanin production, In this study, an ethanol extract of Hovenia dulcis Thunb.(EHD) makedly inhibited melanin biosynthesis and suppressed, the protein expression of tyrosinase, tyrosinase-related protein 1(TRP-1), and tyrosinase-related protein 2(TRP-2) in B16F10 cells. On the other hand, EHD did not inhibit mushroom tyrosinase activity. These results indicate that EHD may contribute to the inhibition of melanin biosynthesis through regulating tyrosinase activity and expression, and serve as a new candidate in the design of new skin-whitening or therapeutic agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.632-637
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• 2005

This study has been carried out to understand the effect of Hovenia dulcis on the hyperglycemic mice induced with streptozotocin (STZ). Mice in control group were administered with $0.9\%$ saline (2 mL/kg), and experimental groups were administered Hovenia dulcis extract (H1 group, 0.01 g/kg: H2 group, 0.04 g/kg) after hyperglycemic state was induced. Blood glucose concentrations of tile H1 and H2 groups administered with Hovenia dulcis extract for 6 weeks were significantly (p<0.01), compared to control group. Blood glucose tolerance was more favorable in H1 and H2 groups than control group. The Langerhan's islet of pancreas was destructed by treatment of STZ in the control group, but pancreatic islet of the experimental groups was partially recovered from damage, and a number of insulin-positive cells were observed. A number of insulin-like growth factor- I and II (IGF-I and IGF-II) positive cells occurred in the acinar cells of H1 and H2 groups. These results suggest that administration of Hovenia dulcis extract help mice recover from the damage induced with STZ.

• Food Science and Preservation
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• v.7 no.1
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• pp.117-123
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• 2000

In order to promote the utilization of Hovenia dulcis leaf as food, leaf tea was nanufactured and its physicochemical properties were examined. Aong proximate composiotns of Hovenia dulcis leaf tea were found in both fermented tea and roasted tea the higher contents of total sugar and crude protein. In minerals component of fermented tea and roasted tea, potassium (K) was the most high amounts of 11,560.6 ppm and 11,084.6 ppm, respectively. The highest contents of free sugar in both teas were mainly consisted of sucrose, the amounts of sucrose showed 1.47% and 1.94% . In case of organic acids, oxalic acid and citric acid were revealed 631.26mg% and 660.05mg%, respectively. The highest contents of total amino acid in fermented tea and roasted tea were 812.01mg% and 709.72mg% of glutamic acid. the fatty acids of fermented tea and roasted tea were mainly composed of 40.18% of linolenic acid and 26.92% of palmitic acid, respectively. The major volatile compounds of fermented tea and roasted tea were composed of 3, 7, 11, 15-tertramethyl-2-hexadecen-1-ol and methyl palmitate and the amounts of those showed 290.1ppm and 472.97 ppm, respectively. The tannins of fermented tea and roasted tea were 1.02% and 1.26% , as the extraction steps increased the tannin contents decreased. In Hunter's color values of tea extract L and b values decreased , while a value of those increased as the extraction steps were repeated.

• Food Science and Preservation
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• v.30 no.4
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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.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.5
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• pp.905-910
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• 2002

To investigate an eliminatory effect of mixed extract of Hovenia dulcis Thunb, Gastrodia elata and Alnus japonica etc., on the ethanol-induced hangover, 12 hr-fasted male Sprague-Dawley rats weighing 220±20 g were given mixed extract (10 mL/kg, p.o.) and administered ethanol at a dose of 3 g/kg bw (25% in distilled water) orally 30 min postdosing. Blood was collected from caudal artery at 0.25, 0.5, 1, 2, 4, 6, 8, 10, and 12 hr and then the animals were sacrificed at 24 hr after the ethanol treatment. From 0 to 12 hr, the administration of mixed extract significantly decreased the area under the serum alcohol concentrations-vs.-time curves by 21 % compared with control group. In these experiments, liver function indices, such as alanine aminotransferase, aspartate aminotransferase and sorbitol dehydrogenase activities, showed unaltered results in all treated groups compared with the normal group. These results suggest that oral intake of the mixed extract may be effective on elimination of ethanol-induced hangover.