• Journal of Life Science
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• v.20 no.10
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• pp.1511-1518
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• 2010

The antimicrobial activity of 70% ethanol extracts from Rosa multiflora Thunberg fruit against Helicobacter pylori was examined. The inhibitory activity of Rosa multiflora Thunberg fruit extracts against H. pylori was determined to clear a zone of 14 mm with 70% ethanol extracts. Purification of inhibitory compounds was carried on Sephadex LH-20 and $C_{18}$ cartridge column chromatography using a gradient procedure, with increasing ethanol ($0{\rightarrow}100%$) in $H_2O$. The chemical structure of the purified inhibitory compounds on H. pylori was identified to be protocatechuic acid, chlorogenic acid and quercetin by FAB-MS, NMR and IR spectrum.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.375-381
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• 2022

The purpose of this study was to evaluate the quality characteristics and biological activities of Rosa multiflora Thunberg fruit extracts fermented with Lactobacillus plantarum based on fermentation period of 0, 24, 48, and 72 h. The study showed the pH of Rosa multiflora Thunberg fruit fermentation extracts have decreased as fermentation time increased, but the sugar content remained the same. The total acid content increased as the fermentation time increased. The viable cell count was at highest at 24 h (8.59 log CFU/mL) of fermentation, and the viable cell count decreased as the fermentation time increased. The total polyphenol content (14.85 mg GAE/g), total flavonoid content (6.74 mg RE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ABTS⁺ radical scavenging activity, reducing power, α-glucosidase and α-amylase inhibitory activity were highest at 24 h of fermentation. Therefore, the study proved fermentation of Rosa multiflora Thunberg fruit with lactic acid increases physiological activity compared to nonfermented Rosa multiflora Thunberg fruit. Also the 24 h of fermentation had the highest activity, confirming the possibility of future use as a functional food material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1431-1440
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• 2012

The optimum extraction of phenolic compounds from whole Rosa multiflora Thunberg fruits was accomplished using 70% ethanol, which produced extracts that generated a zone of inhibition around Helicobacter pylori of 13 mm when $200{\mu}g/mL$ phenolic compounds were applied. In this study, the quality of white bread baked from dough containing added Rosa multiflora Thunberg extracts was investigated. No deterioration of product quality factors including hydration of wheat flour, formation of dough and internal visual characteristics of dough was observed. However, white bread containing Rosa multiflora Thunberg extracts had a wet texture because of the high moisture level, as well as a high number of irregular bubble holes when compared to the control. Nevertheless, there were no remarkable differences between the sample and the control.

• Journal of the Korean Applied Science and Technology
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• v.40 no.6
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• pp.1289-1297
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• 2023

In this study, NF Complex of 0%, 0.5%, 2.5%, 12.5%, and 100% was prepared by complexing and extracting Indian gooseberry, Rosa multiflora Thunberg roots, and saw palmetto fruit in a ratio of 5:1:1. The manufactured NF Complex was applied to bleached sample hair and then compared and analyzed with damaged hair. To confirm the improvement effect, tensile strength, gloss, absorbance, and brightness were measured. As a result of the measurement, the tensile strength increased. The gloss content decreased by 100%, but the remaining content increased. The change in absorbance was minimal. There was also a change in brightness, but it was minimal. It was confirmed that there is a significant difference in the average value of NF Complex, and it is judged necessary to study various ratios in the future.