• Advances in Traditional Medicine
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• v.6 no.2
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• pp.144-156
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• 2006

The effect of aqueous and alcoholic extracts of the fruit, leaf and stem of Melia azedarach Linn. (Meliaceae) on the spontaneous movements of both the whole worm and the nerve-muscle (n.m.) preparation of Setaria (S.) cervi and on the survival of microfilariae in vitro was studied. Alcoholic extracts of fruit, leaf and stem caused inhibition of the spontaneous movements of the whole worm and the n.m. preparation of S. cervi, while only aqueous extract of fruit caused inhibition of the spontaneous movements of the whole worm and the n.m. preparation of S. cervi. The initial stimulatory effect was not observed by the aqueous and alcoholic extracts of fruit on n.m. preparation. The concentrations required to inhibit the movements of the whole worm and n.m. preparation for alcoholic extracts of fruit, leaf and stem were 250, $40\;{\mu}g/ml$; 280, $40\;{\mu}g/ml$ and 270, $25\;{\mu}g/ml$ respectively, whereas an aqueous extract of fruit caused inhibition of whole worm and n.m. preparation at $200\;{\mu}g/ml$ and $40\;{\mu}g/ml$ respectively. Alcoholic extracts of the fruit, leaf and stem and aqueous extract of the fruit of M. azedarach caused concentration related inhibition on the survival of microfilariae (m.f.) of S. cervi. The $LC_{50}$ and $LC_{90}$ as observed after 6 h were found to be 5, 15, 10, 20 ng/ml and 10, 25, 20 and 35 ng/ml, respectively. This work was conducted in view of the exploration of potential antifilarial herbal drug.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1495-1502
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• 2010

This study was for the industrial application of functional food ingredients from whole fruits of sweet persimmon. Whole fruit and pulp of sweet persimmons were divided, and then lyophilized and powdered. Contents of crude fiber, vitamin C, and mineral were significantly higher in whole fruit than pulp of sweet persimmon. The amino acid content of whole fruit was 1.4 times higher than those of sweet persimmon pulp. In the biological activities of water and ethanol extracts from whole fruit and pulp of sweet persimmon, ethanol extract was higher than water extract, and whole fruit was higher than its pulp. The result which compared the biological activities of the water and ethanol extract from lyophilized sweet persimmon showed that total phenolic content was significantly higher in whole fruit of sweet persimmon, but flavonoid contents were not significantly different. Especially ABTS, NO radical scavenging activity, reducing power and tyrosinase inhibition activity were significantly higher in whole fruit extract than pulp extract of sweet persimmon. The relatively high content of fiber and vitamin C, and biological activity of whole fruit than pulp of sweet persimmon may be make it preferable as functional food materials for secondary processed goods.

• Journal of Biosystems Engineering
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• v.32 no.4
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• pp.269-275
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• 2007

In this study, ultrasonic transducers for non-destructive contact measurement of whole fruits were developed. The design parameters for ultrasonic transducer such as acoustical impedance of fruits, kinds of piezoelectric materials, ultrasonic wave frequency, and transducer diameter were investigated. In order to match the acoustical impedance between piezoelectric material and fruit, various materials were fabricated and evaluated. Also to control the sensitivity and bandwidth of the ultrasonic transducer, various backing materials were fabricated and evaluated. Especially, the wear plate of the ultrasonic transducer was designed and fabricated considering the curvature of fruit. The central frequencies of two developed ultrasonic transducers were about 100 kHz and 200 kHz, respectively. With the developed ultrasonic transducers, non-destructive evaluation of the fruit will be possible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1345-1350
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• 2013

The objective of this study was to evaluate the effect of extraction methods on the antioxidant activity of Citrus unshiu pomace. For this purpose, two kinds of citrus pomace (CP)s, whole fruit CP and pulp CP, were used for preparing the extracts with hot water or 70% ethanol. It is well-known fact that whole fruit CP has more calories and carbohydrates, although moisture content is higher in pulp CP. Further, whole fruit CP extracts have higher levels of total phenolic contents compared to CP extracts. In addition, DPPH and alkyl radical scavenging activities were also higher in whole fruit CP, especially in ethanolic extracts. Our results based on liquid chromatography-mass spectrometer showed that 70% ethanolic extract of whole fruit CP has the maximum levels of nobiletin and tangeretin contents. The levels of naringin, which is known as an antioxidant flavonoid, was determined only in the 70% ethanolic extract of whole fruit CP. This result, however, is consistent with the observed DPPH and alkyl radical scavenging activities. We had also performed a gas chromatography analysis that showed all the four extracts contained the compound hydroxymethyl furfural. Significantly, this compound has been reported to have antioxidant activity. Taken together, findings of this study indicate that ethanolic extraction of whole fruit CP is a good source of antioxidant compounds and hence the same could be utilized as an important method to obtain such beneficial compounds on an industrial scale.

• Journal of the Korea Society of Computer and Information
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• v.26 no.12
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• pp.237-245
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• 2021

This study investigated the Antimicrobial activity of Rutaceae fruit ethanol extracts against microorganisms-induced skin inflammation in cosmetic materials. Rutaceae fruits were separated in two parts of whole fruit (pulp, pulp fegment membrane, peel) and peel, and extracted with 70% ehtanol. The results demonstrated that Rutaceae fruit ethanol extracts showed antimicrobial activity in 5 strains except Staphylococcus aureus. In particular, the antimicrobial activity against Staphylococcus epidermidis was the best in fresh lemons whole fruit. The antimicrobial activity against Escherichia coli was shown only in fresh lemon peel and fresh trifoliate peel. Additionally, antimicrobial activity against Propionibacterium acnes was shown only in the dried lemon peel. In the results of antimicrobial activity against Pityrosporum ovale, in the case of fresh fruits, citron whole fruits showed the highest effect, followed by lemon whole fruits and mandarin orange peel. And in the case of dried fruits, orange peel showed the highest effect, followed by trifoliate peel, mandarin orange peel and lemon peel. Therefore, it is considered that lemon, which shows antimicrobial activity against all skin inflammation-causing microorganisms, can be used as a natural material for improving skin inflammation in cosmetics.

• Journal of Bio-Environment Control
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• v.29 no.4
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• pp.326-336
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• 2020

This study was conducted to investigate productivity of strawberry plants as affected by propagation method and cultivation system. Transplants propagated by cutting propagation and pinning propagation were planted and grown for a whole production period in soil and hydroponic cultivation systems. Growth parameters, fruit productivity, and fruit quality were measured during the whole harvest period. The results showed that propagation method and cultivation system had significant effects on vegetative growth of strawberry plants. Total fruit yield per plant and average fruit weight per fruit during the whole harvest period were significantly lower in the plants grown in soil cultivation system. Total unmarketable fruit ratio was significantly greater in soil cultivation system than that in hydroponic cultivation system. Small fruits were the primary unmarketable fruits in soil cultivation system, while malformed fruits were the primary unmarketable fruits in hydroponic cultivation system. The overall high quality of fruit was found in February, and the plants cultivated in hydroponic cultivation system had higher quality of fruit as compared with that in soil cultivation system. It is concluded that cutting propagation is better than pinning propagation, and hydroponic cultivation system is better than soil cultivation system for fruit productivity of strawberry.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.108-114
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• 2014

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.783-788
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• 2005

Major components and antioxidative properties of whole fruit powders and juices prepared from premature mandarin, Citrus unshu, were investigated. Dietary fiber, flavonoid, and organic acid contents greatly increased in samples with lower degree of fruit maturity (August) than higher ones (October), and in whole fruit powders than extracted juices, whereas free sugar contents, especially sucrose content, increased in fruits with higher degree of maturity than lower ones. Antioxidative properties were not affected by degree of fruit maturity, whereas total polyphenol content and electron-donating abilities were higher in extracted juices than whole fruit powders. Nitrite-scavenging abilities of all samples were similar except at pH 6.0.

• Korean journal of applied entomology
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• v.27 no.2
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• pp.111-116
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• 1988

Fruit piercing moths were collected at every other at orchaed(16.5ha) planted with plum, peach and pear, and surrounded by forest in Gyeongnam province from jun to September in 1987. Four black light (BL) traps were lightened to attract the moths from sunset to sunrise and sweep net was also used to catch the moths on fruit and around fruit trees from 22 to 23 o'clock, 20 minutes per fruit tree species. Forty-one species, including 15 primary piercing species(PPS) and 22 secondary piercing species (SPS), from 3 families were collected and identified as fruit piercing moths. Among them, 16 species are newly recorded as fruit piercing moths in Korea. O. emarginata, L. juno, P. stuposa, C. lata and O. excavata were diminant species of PPS, comprising 86.7% of the whole PPS. Dominant species of SPS were A. ipsilon, M. turca, S. retorata, A. livida and T. oldenlandiae, comprising 80.5% of the whole SPS. The ratios of PPS to the whole fruit piercing moths collected by BL traps and net were sweep 15.2% and 79.7%, repectively. By sweep net L. juno, P. stuposa, and O. emarginata was also captured in a large numbers on peach, C. lata was on plum, and S. retorata was on pear.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.513-519
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• 2009

The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.