• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1087-1092
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• 2000

Traditional food soybean curd was prepared using the fresh fruit juice of Schizandra chinensis RUPRECHT(Omija) and Prunus mume(maesil), and investigated the optimal preparative conditions(water addition ratio, heating time of mashed soybean and fresh fruit juice concentration), physical properties, sensory evaluation and shelf-life. Soybean curd coagulated with 0.9% Omija juice showed the highest yield at $85^{\circ}C$, 12.5 times water addition and 5 min heating. For soybean curd coagulated with 1.5% Maesil juice showed the highest yield at $85^{\circ}C$, 10 times water addition and 5 min heating. The physical properties (hardness, adhesiveness, chewiness and gumminess) of soybean curd coagulated with juices of Omija and Maesil showed lower values for hardness, adhesiveness, chewiness and gumminess. However sensory scores of both were evaluated higher than those of coagulated with $CaSO_4$. The shelf-life of soybean curd prepared from Omija and Masil juices and then soaked in 0.1% acetic acid was better than that of coagulated with $CaSO_4$ or soaked in distilled water.

• Journal of Life Science
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• v.28 no.11
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• pp.1369-1378
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• 2018

Prunus mume Siebold & Zucc., a member of the Rosaceae family (called Maesil in Korea), has been widely distributed in East Asia, e.g. Korea, Japan and China, and its fruit has been used as a traditional drug and health food. In this study, we evaluated physicochemical properties and physiological activities of condensed Prunus mume juice treated with pectinase (PJ). The values of total acidity, pH, sugar contents, turbidity moisture content of the PJ were 35.81%, 2.73, $54.36^{\circ}Brix$, 2.75 and 51.32%, respectively. The PJ had effective DPPH radical scavenging activity, reducing power effect, $H_2O_2$ scavenging activity and ${\beta}$-carotene bleaching effect. DPPH radical scavenging activities of PJ was 46.31%; their reducing power ($OD_{700}$) was 1.80; $H_2O_2$ scavenging activity of PJ was 91.62%; and ${\beta}$-carotene bleaching effect of PJ was 73.02%. Also, PJ showed effective levels of ${\alpha}$-glucosidase inhibition activity. The cell viability was measured by SRB assay. The PJ significantly decreased the cell viability of mouse melanoma cells (B16) and human melanoma cells (SK-MEL-2 and SK-MEL-28) in a dose-dependent manner, however, there was no effect on human keratinocyte HaCaT. In morphological study, PJ-treated SK-MEL-2 cells showed distorted and shrunken cell masses. Total polyphenol contents and total flavonoid contents of PJ were 588.31 mg% (gallic acid equivalent) and 860.45 mg% (rutin equivalent). The antiproliferative effect of PJ seems to be associated with the antioxidant activity of its flavonoid and polyphenol contents. In conclusion, PJ may be beneficial in development of a functional food material.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.88-94
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• 2000

The purpose of this presents is to investigate, using natural food extracts(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver, Eu sung cho; Houttuynia cordate Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal oho; Oldenladia diffusa Roxb., Laver; Porphyra tenera, Sea mustard; Undaria pinnatifda and Sea staghorn; Condium fragile) and juices(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa, Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus salicina and Grape; Vitis spp.), the effect of natural plant components on the nitrite-scavenging under the different levels of pH. From the above mentioned extracts and juices, the content of vitamin C was detected, containing 65.1∼77.1 mg/100g, at the highest level in the Green tea, and followed by vegetables and fruits in order. The nitrite scavenging effect of teas, medicinal plants, and seaweed extracts, in the reaction system under the condition of pH 1.2, were 57.0∼100%, 50.0∼100%, and 18.0∼99.0%, respectively. Especially, the nitrite was scavenged to the level of 100%1 when 10 ml of kale and 5 ml of maesil Juice

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.95-100
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• 2000

The effect of natural foods, utilizing the extracts or juices of teas(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver), medicinal plants(Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb.) seaweeds(Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida, Sea staghorn; Condium fragile) and vegetables(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var.. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa) and fruits(Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus saticina and Grape; Vitis spp.)on the inhibition of N-Nitrosodimethylamine(NDMA) formation was investigated from the various conditions. The inhibition effect was observed in vitro using the reaction fluids of pH 1.2, 4.2 and 6.0. From the teas and medicinal plants, there was a positive response of NDMA formation; however, From the seaweed extracts, there was a negative response of the inhibition effect of NDMA formation, and as the pH of reaction fluids and the amount of materials increase, the inhibition of NDMA formation was strengthened. The inhibition ratios by the level of pH are as follows: under pH 1.2 vegetable juice were 57.6∼99.7% and fruits were 35.9∼99.7%; under pH 4.2 vegetable juice were 55.0∼97.5% and fruits were 21.3∼96.8%. All of the materials observed has been proved and shown the inhibition effect of NDMA formation.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.16-22
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• 2002

The effects of nitrite scavenging. electron donating and N-nitrosodimethylamine(NDMA) formation in vitro arid green tea(Camellia sinensis) and Maesil(Prunus mume) were studied. The green tea and Maesil extracts were tested for their nitrite-scavenging effect under the different pH conditions such as pH 1.2, 4.2 aud 6.0. The effects of nitrite-scavenging in all concentrations were diminished in the alkali condition, while its effects in the acidic condition of pH 1.2 were reached of more than 99.0% by adding above 0.5ml of green tea extract. And also, nitrite-scavenging effect by adding 3ml of Maesil extract was about 77.0%. The electron donating ability(EDA) of green tea and Maesil extracts was 70.6%, 75.1%, respectively. The formation of NDMA was very effectiveness which was inhibited 82.1%, 73.2% at reaction mixture of pH 2.5 adding 3ml of above extracts. respectively . The ground CW. TW1 and TW2 (refer to Table 1) diets were incubated with 10m1 simulated saliva and 40m1 gastric juice at 37$^{\circ}C$ for 2hrs. NDMA formation was inhibited at all levels of green tea and Measil extracts.