• Korean journal of food and cookery science
• /
• v.32 no.3
• /
• pp.316-324
• /
• 2016

Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.1
• /
• pp.83-91
• /
• 2017

This study made jelly by adding Sansuyu (Corni Fructus) puree and examined the types and contents of gelling agents as well as the physicochemical characteristics of jelly depending on heating time. Water content of Sansuyu puree was 89.39%, pH was 2.92, sugar content was $10.28^{\circ}Brix$, and total polyphenol content was 1,791.71 mg GAE/100 g. As the added amount of Sansuyu puree increased, pH decreased slightly from 3.04 to 2.97, and yield stress decreased greatly. As heating time increased, red color was unstable and changed to yellow. When heated more than 5 min, jelly was not formed. The level of preference for jelly consisting of 10% Sansuyu puree, 1.5% agar, and 1.0% carrageenan was the highest at 5.15. Using pulp of Sansuyu, it will be possible to make jelly consisting of various bioactive substances.

• Culinary science and hospitality research
• /
• v.18 no.3
• /
• pp.180-190
• /
• 2012

In this study, we investigated the quality characteristics of yogurt with different amounts(0.5, 1.0, 1.5, 2.0%) of Sansuyu(Corni Fructus) extracts. The yogurt products were evaluated for sensory properties, acid production(pH, titratable acidity) and the number of viable cells during storage up to 21 days at $10^{\circ}C$. The products containing 0.5% and 1.0% Sansuyu extracts showed the highest scores for color, smell, softness, taste, and overall acceptability. For the intensity characteristic scores, color, smell and bitter taste increased as the proportion of Sansuyu extract increased. Softness was lowest, but it was highest in the 0.5% and 1.0% Sansuyu extracts. During storage, titratable acidity increased while pH gradually decreased. pH was lower in the sample with Sansuyu extract than that of the control, and the titratable acidity increased with increasing Sansuyu extract content on day 0. There was significant difference in viable cell counts among the samples. These results indicated that the yogurt added with 0.5~1.0% Sansuyu extract was acceptable.

• Analytical Science and Technology
• /
• v.29 no.1
• /
• pp.1-9
• /
• 2016

It is believed that traditional Korean medicines can be managed more scientifically through the development of logical criteria to verify their region of cultivation, and that this could contribute to the advancement of the traditional herbal medicine industry. This study attempted to determine such criteria for Sansuyu. The volatile compounds were obtained from 20 samples of domestic Corni fructus (Sansuyu) and 45 samples of Chinese Sansuyu by steam distillation. The metabolites were identified in the NIST Mass Spectral Library via the obtained gas chromatography/mass spectrometer (GC/MS) data of 53 training samples. Data binning at 0.2 min intervals was performed to normalize the number of variables used in the statistical analysis. Multivariate statistical analyses, such as principle component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and orthogonal partial least squares-discriminant analysis (OPLS-DA) were performed using the SIMCA-P software package. Significant variables with a variable importance in the projection (VIP) score higher than 1.0 were obtained from OPLS-DA, and variables that resulted in a p-value of less than 0.05 through one-way ANOVA were selected to verify the marker compounds. Finally, among the 11 variables extracted, 1-ethylbutyl-hydroperoxide (9.089 min), nonadecane (20.170 min), butylated hydroxytoluene (25.319 min), 5β,7βH,10α-eudesm-11-en-1α-ol (25.921 min), 7,9-bis(2-methyl-2-propanyl)-1-oxaspiro[4.5]deca-6,9-diene-2,8-dione (34.257 min), and 2-decyldodecyl-benzene (54.717 min) were selected as markers to indicate the origin of Sansuyu. The statistical model developed was suitable for the determination of the geographical origin of Sansuyu. The cultivation areas of four Korean and eight Chinese Sansuyu samples were predicted via the established OPLS-DA model, and it was confirmed that 11 of the 12 samples were accurately classified.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.8
• /
• pp.1018-1025
• /
• 2017

The present study collected 18 kinds of commercially circulated liquid Sansuyu (Corni fructus) in pouch form and conducted comparative analysis on markings and physicochemical characteristics in order to utilize this information as a base material for the development of Sansuyu liquid products. The most abundant valid substance was morroniside, followed by loganin and cornin, in that order. Total concentration of valid substances in Cornus fruit products produced in the Gurye region was 168.50 mg/100 g, which was significantly higher than the overall average of 130.89 mg/100 g. There were seven (1st) and seven (2nd) kinds that contained more morroniside than the overall average, six (1st) and four (2nd) kinds with more loganin than the overall average, and eight (1st) and one (2nd) kinds with more cornin than the overall average. There were also five types in which no loganin was detected. There were significant differences in the valid substances of most products according to production period. Overall, these results show that processing method standardization research on extraction conditions is needed to produce liquid Sansuyu products of excellent quality.

• Journal of Life Science
• /
• v.31 no.3
• /
• pp.287-297
• /
• 2021

Cornus officinalis Siebold & Zucc. is traditionally used as an edible and medicinal plant in many countries in East Asia. Previous studies have shown the pharmacological potential of extracts and components of C. officinalis, but comparative analysis of the composition of the leaf, stem, and fruit extracts has been insufficient to date. In the present study, the content of active antioxidant and anti-inflammatory ingredients was verified in different C. officinalis parts (under-ripe sansuyu, ripe sansuyu, seed, leaf, stem, and dried sansuyu). One active component, morroniside, was high in fruit (under-ripe and ripe sansuyu), while loganin was high in fruit (under-ripe sansuyu) and cornin was high in seeds. Total polyphenol contents were highest in fruit (ripe sansuyu) and flavonoids were highest in leaves. DPPH radical scavenging activity was highest in leaves, followed by seeds and then ripe sansuyu extract. The anti-inflammatory efficacy of leaf extracts of C. officinalis (LCO) was further investigated by measuring their effects on levels of nitric oxide (NO) and the pro-inflammatory cytokines interleukin (IL)-1β and IL-6 in RAW 264.7 macrophages. Non-cytotoxic concentrations of LCO effectively decreased the lipopolysaccharide (LPS)-induced expression of inducible NO synthase, resulting in decreased NO production. LCO also significantly suppressed LPS-induced production and expression of IL-1β and IL-6. Taken together, the present findings suggest that C. officinalis leaves have potential as natural materials for the development of antioxidant and anti-inflammatory agents.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.2
• /
• pp.222-229
• /
• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.2
• /
• pp.149-155
• /
• 2011

The objective of this study was to evaluate the antioxidant and antigenotoxic activities of sansuyu fruit (Corni fructus, CF) at temperatures of $25^{\circ}C$, $50^{\circ}C$, and $90^{\circ}C$ using a water extraction method. Total phenolic content (TPC), DPPH radical-scavenging activity (RSA), and superoxide dismutase (SOD)-like activity, and ORAC (Oxygen radical absorbance capacity) values were determined. Also the antigenotoxicity of CF was determined by measuring inhibitory effects of $H_2O_2$ induced DNA damage in human leukocytes using the comet assay. The TPC in the CF extracts was 4.2, 4.6, and 5.5 g/100 g GAE in $25^{\circ}C$, $50^{\circ}C$, and $90^{\circ}C$, respectively. The DPPH RSA of the CF extracts increased in a dose-dependent manner over the range of $50\sim1000\;{\mu}g$/mL in all temperatures and the $SC_{50}$ of DPPH RSA of the CF extracts were not significantly different at different extraction temperatures. The $SC_{50}$ of SOD-like was the highest in CF extracted at $25^{\circ}C$ (1.1 mg/mL) followed by $90^{\circ}C$ (1.2 mg/mL) and $50^{\circ}C$ (1.3 mg/mL). The ORAC values of the CF extracts were not significantly different in low concentration ($10\;{\mu}M$/mL) and was in order of $25^{\circ}C$ ($5.7\;{\mu}M$ TE)< $90^{\circ}C$ ($6.2\;{\mu}M$ TE)< $50^{\circ}C$ ($8.5\;{\mu}M$ TE) in high concentration ($50\;{\mu}M$/mL). $200\;{\mu}M$ $H_2O_2$ induced DNA damages in human leukocytes were significantly reduced by the pretreatment with the CF extracts. These results suggest that sansuyu fruit (Corni fructus) can be used as a natural source for antioxidant activities and as antigenotoxic agents regardless of the water extraction temperature.

• Korean Journal of Agricultural Science
• /
• v.36 no.1
• /
• pp.63-71
• /
• 2009

Two experiments were conducted to investigate feed value of Yukmijihwangtang (herbal medicine) meal. In experiment 1, the chemical composition of Yukmijihwangtang ingredients was determined before and after extraction, and investigated the effects of partial substitution of dried Yukmijihwangtang meal on TMR for fattening cattle. In experiment 2, nine Korean native male goats were employed to investigate the palatability and ruminal parameters of Yukmijihwangtang meal silages. In experiment 1, the crude protein content after water extraction was higher in Alisma orientale Juzepczuk (Teaksa), and lower in Pachyma hoelen Rumph (Bokryeong). the crude fat content after water extraction was higher in Cornus officinalis Sieb. et Zucc (Sansuyu), and lower in other ingredients. ADF content after water extraction of Cornus officinalis Sieb. et Zucc (Sansuyu) was higher compared to those of Pachyma hoelen Rumph (Bokryeong) and Paeonia suffruticosa Andrews (Mokdanpi). Dioscorea japonica Thunberg (Sanyak) was the lowest in ADF content. Dry matter disappearance was increased by adding Yukmijihwangtang meal to TMR. In experiment 2, feed intakes of Yukmijihwangtang silage containing molasses (0.5 and 1%) for 30 min and 6 hr were significantly higher than that of control (0%) in Korean native goats. In various ruminl parameters, molasses addition to silage materials trended to increase total VFA, propionate and valerate contents, but trended to decrease iso-butylate, butylate and iso-valerate contents in Korean native goats. In conclusion, Yukmijihwangtang meal could be used as partial substitution of low level in TMR for fattening cattle. Molasses supplementation to silage materials contained with herbal medicine meal could improve its nutritional quality and palatability for Korean native goats. One percent level of molasses addition could give a useful effect in ensiling.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.27 no.6
• /
• pp.752-758
• /
• 2013

Estrogen like activities were evaluated using ethanol and hot water extracts of herbal medicines by using an in vitro detection system. Bokryung (Poria cocos), Sanyak (root of Dioscorea batatas) and Mokdanpi (root skin of Paeonia suffruticosa) represented statistically significant estrogen-like activities (p<0.001), while Omija (fruit of Schizandra chinensis), Taeksa (root of Alisma canaliculatum A. BR.), Jihwang (root of Rhemannia glutinosa), and Sansuyu (fruit of Cornus officinalis) did not. Estrogen-like activities of Bokryung hot water extract (500 ${\mu}g/ml$) and ethanol extract (50 ${\mu}g/ml$) were almost same as that of a C M $17{\beta}$-estradiol. Furthermore, estrogen-like activities of ethanol extracts (500 ${\mu}g/ml$) of Bokryung and Mokdanpi were stronger than that of $10^{-7}$ M $17{\beta}$-estradiol. These results suggest that Bokryung, Sanyak and Mokdanpi show estrogen-like activities. Especially, Sanyak and Mokdanpi represented promotive effect on the proliferation of MC3T3-E1 osteoblastic cells. Bokryung, Sanyak and Mokdanpi also exhibited superior inhibitory effect on the viability of RAW 264.7 cells. In conclusion, these three herbal medicines might be interpreted as candidates for the further study or development of functional foods or medicine to prevent or avoid postmenopausal symptoms of women.