• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.411-417
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• 1994

The extraction condition and quality attributes components in Oolong tea were investigated. Extraction yield was high in $80{\sim}85^{\circ}C$ above 50% ethanol solution. Sucrose content most high among the free sugar ranged $37.2{\sim}55.0\;mg/100\;g$, while arabinose was the least. Organic acids in ethanolic extracts were furmaric, citric and malic acid. Free amino acids were 15 kinds and contents of proline, tyrosine and glutamic acid were comparatively high. Tannin content extracted from water and 25% ethanol solution were 38.6 and $38.5\;{\mu}g/100\;g$, it decreased as ethanol concentration increase. Caffeine content did not changed as extraction conditions. Ascorbic acid content was $6.5\;{\mu}g/g$ when extracted from 25% ethanol solution, it decreased as ethanol concentration increase. Bitter and astringent taste affected to overall preference of Oolong tea. Tea manufactured from 25% ethanol solution extracts recorded most high organoleptic score than any other extraction condition.

• The Korean Journal of Physiology
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• v.15 no.2
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• pp.91-96
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• 1981

The wormwood is one of the plants which occur widely throughout the world. Though the precise data on the entire chemical composition of mugwort leaves are not available, the major principles which have been found so far include inulin, alkaloid, thujon, sesquiterpene and several vitamins. Santonin, a parasiticide, is one of the glucosides extracted from the limited species of wormwood. It has long been known in herb medicine that the plants of this family has not only strong hemostatic, analgesic and parasiticidal actions but also therapeutic effects for diarrhea, stomachache and asthma. In recent pharmaceutical botany the wormwood is introduced to have antipyretic and astringent actions also. The mugwort(Artemisia asiatica Nakai) is the most common species of wormwood that occurs in Korea. The usage of this edible leaves of mugwort is rather various. It is used not only for wormwood bath but also as forage, moxa and medicinal agents. Recently Kim et al reported from their study on the effect of mugwort on the motility of isolated intestine of rabbits that tonus and motility were markedly enhanced by mugwort but this effect of mugwort on intestinal motility was almost completely blocked by atropine suggesting that activity of mugwort was exerted through its cholinergic effect. It was the findings of Kim et al that prompted the authors to do the present experiment. The present study was undertaken to investigate effects of mugwort(Artemisia asiatica Nakai) juice on the respiration and blood pressure in cats. And also studied was the mechanism of depressor action of Artemisia asiatica Nakai Juice (AAJ). The results obtained are as follows; 1) It was observed that mean arterial blood pressure and heart rate were decreased markedly by AAJ. Following administration of 0.15 ml/kg and 0.3 ml/kg AAJ into cats the maximum depressor responses observed were $77.5{\pm}2.2\;mmHg$ and $94.0{\pm}3.7\;mmHg$ respectively. 2) Depressor responses to AAJ were blocked markedly by atropine whereas the responses were not affected by propranolol and dibenamine. Therefore it is strongly inferred that depressor action of AAJ results mainly from its cholinergic effect. This inference was further substantiated by the fact that heart rate change which invariably accompanies depressor responses to AAJ was almost completely abolished by atropinization. 3) After administration of AAJ into cats frequency of respiration was markedly increased while depth of respiration decreased during first 2-3 seconds.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1247-1260
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• 2009

This dissertation aims to study the five tastes in the Yellow Emperor's Canon of Internal Medicine. Medicinals as well as Foods are classified by the five tastes: sweet, sour, bitter, salty and pungent, which can be tasted by the tongue. With the development of the theory dealing with the medicinal properties, some flavors are summarized out of clinical actions of medicinals, therefore, there is a little difference between the flavors of medicinal herbs and the tastes got by tongue. Each taste acts on or has direct influence on a specific vital organ, and each of which has different physiologic actions. Taste also has a long-term or post digestive effect on the body and its metabolism. When each taste is consumed in moderation, it benefits the corresponding organ. Over-indulgence in any taste harms the organ and creates imbalance among the five vital organ systems. The Korean medicinal herbs with same flavor mostly possess similar actions while the medicinal herbs with different flavors show different actions in the treatment, which are shown as follows. Sour has absorbing, consolidating and astringent actions and acts on the liver. Bitter has the actions of drying or resolving dampness, purging and lowering and acts on the heart. Sweet has the nourishing, harmonizing and moistening actions and acts on the spleen. Pungent has an action of dispersing and promoting circulation of gi and blood and acts on the lungs. Salty has the effects of softening hard nodes or masses and promoting defecation, etc and acts on the kidneys. The five organ systems control and support each other. Proper coordination only exists when there is no one organ stronger or weaker than the rest. Since the five tastes have direct influences on the five organs, the diet we take should have a good combination of the five tastes in order to promote internal balance and harmony. They control our well-being and create dietary balance. Excessive consumption of any of these could result in adverse effects. In a word, when the properties of the five tastes respectively are distinguished, their natures and flavors cannot be separately considered. I think the harmonization of food and medicinals should be stressed on good nutritional diet to maintain good health. The traditional belief that food and medicine share the same origin is a part of Korean medicine tradition.

• Journal of Society of Preventive Korean Medicine
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• v.18 no.1
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• pp.93-101
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• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.

• The Journal of Korean Medical History
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• v.27 no.1
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• pp.135-156
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• 2014

Through a simple translation and analysis of the "Su$\acute{s}$uta-saṃhit$\bar{a}$(The fascinating tales) S$\bar{u}$trasth$\bar{a}$na(The Introduction)", I have summarized the results of the research into the $\bar{A}$yurveda Herbal theory. 1. The title of chapter 40 is "dravya-rasa-guṇa-vip$\bar{a}$ka-vij$\tilde{n}$anīya(Medcation Taste Nature Effects Digestion)", and it states theoretical knowledge on materia medica. It says that 'matter' is the most important thing, and that it decides the curing effect. Although it does acknowledge the reason behind the doctors that emphasized things like 'taste', it mainly has a critical tone. The difference in philosophies and medical theory can be seen when we compare this to the "Caraka-saṃhit$\bar{a}$", 'theory on taste'. 2. The title of chapter 41 is "dravya-vi$\acute{s}$eṣa-vij$\tilde{n}$anīya(A Discussion on the Characteristics of Materia Medica)", and the contents of the chapter have a similar tone to the thoughts of the S$\bar{a}$mkhya(數論派). All 'matter' was created by the combination of the five elements of earth, water, fire, wind, and ether, and the predominant element makes it have an earth, water, fire, wind, or ether nature. Earth has an unmoving and down going nature, and makes the body strong. Water has an irrigating nature, and moistens the tissue and induces secretion and excretion. Fire has an upward-going nature, and improves sight and complexion. Wind relaxes and dries the body, and makes the mind and body agile. Ether gives flexibility, porosity, and candidness. The title of chapter 42 is "rasa-vi$\acute{s}$eṣa-vij$\tilde{n}\bar{a}$nīya(A Discussion on the Types of Rasa(taste))". "Rasa" is an important concept in $\bar{A}$yurveda. Sometimes it is translated as 'one of the seven types of bodily tissue' and seen as chyle, and sometimes it is seen as the tastes that can be felt with the tongue such as spicy, sweet, sour, bitter, salty, and astringent(澁). Volume 1, chapter 42 of the "Caraka-saṃhit$\bar{a}$" is dedicated to the "types of taste", and in chapter 26, it theorizes the concept of 'taste'.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.817-822
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• 1998

The authors found out that Aspergillus oryzae ATCC 22787 has the activity to produce a pretty strong chitosanase. Therefore, the strain was used for preparing the chitosan hydrolysate with high antimicrobial activity. The antimicrobial activity of the chitosan hydrolysate was increased gradually with decreasing of viscosity of the solution. The chitosan hydrolysate showing viscosity $5{\sim}10{\;}cp{\;}(30^{\circ}C)$ of 2% solution was revealed the most strong antimicrobial activity. The growth of the Bacillus sp. isolated from the fish meat paste was inhibited with the concentration of 50 ppm. The astringent taste of chitosan solution was reduced with decreasing of viscosity of the solution. The fish meat paste products containing 0.3% chitosan hydrolysate was extended its shelf life by 6 days stored at $15^{\circ}C$, 4 days at $20^{\circ}C$ and 2 days at $30^{\circ}C$.

• YAKHAK HOEJI
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• v.58 no.5
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• pp.307-313
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• 2014

Rumex crispus (curled dock), which is a perennial wild plant, has long been used as a laxative, astringent, and medicine to treat blood and skin diseases. We recently reported that the roots of R. crispus are an effective nutraceutical for bone. This study prepared ethanol extracts of the leaves and roots of R. crispus, and analyzed the major constituents using liquid chromatography and mass spectrometry. In addition, their effects on the proliferation and differentiation of human osteoblast-like MG-63 cells, such as cell viability, alkaline phosphatase (ALP) activity, collagen content, and mineralization, were compared. The chromatograms of the chemical constituents of the two extracts exhibited quite different profiles: quercetin and quercitrin were identified as major peaks in the leaf extract, whereas cinnamtannin B1 and procyanidin isomers were the major peaks for the root extract. Neither extract was cytotoxic at concentrations of < $25{\mu}g/ml$. ALP activity and collagen synthesis-which are markers of the early stage of osteogenesis-in MG-63 cells were significantly increased upon the addition of the root extract compared with the addition of the leaf extract. In contrast, the leaf extract had a more stimulatory effect on mineralization-which is marker of the late stage of osteogenesis-in MG-63 cells than did the root extract. In conclusion, extracts of both leaves and roots of R. crispus stimulated the bone-forming activity of osteoblasts; in particular, the root extract was more effective in the early stage of osteoblast differentiation, while the leaf extract was more effective in the late stage. This difference in anabolic activity may be due to differences in the constituents of the leaves and roots. The leaves and roots of R. crispus appear to complement each other as stimulators of bone formation.

• Food Science and Preservation
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• v.6 no.4
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• pp.392-397
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• 1999

The quality changes during the removal of astringecy by CO$_2$gas at 2$^{\circ}C$ and 20$^{\circ}C$ of three varieties of persimmons named 'Tonewase', 'Chungdobanshi' and 'Sagokshi' were examined. Astringency index and tannin content showed rapid decrease at 20$^{\circ}C$ and gradual decrease at 2$^{\circ}C$. All was edible 2days from the removal of astringency at 20$^{\circ}C$, while 'Tonewase' and 'Sagokshi' were edible on 6days and 'Chungdobanshi' on 10days after treatment at 2$^{\circ}C$. Soluble solid contents was decreased a little(1∼3%) during the removal of astringency. Hardness was decreased slowly but, kept over 1.0kg/$\phi$5mm till edible period in all varieties at 2$^{\circ}C$ and 20$^{\circ}C$. The hardness of 'Chungdobanshi' was kept well after the removal of astringency at 2$^{\circ}C$. No noticeable color changes in all varieties during treatment. Injury fruits were noticeable in only 'Tonewase' after the removal of astringency treatment at 2$^{\circ}C$.

• Journal of Korean Society of Forest Science
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• v.110 no.3
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• pp.431-439
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• 2021

The present study evaluated the antioxidant activity, skin wrinkle reduction, and whitening activity of Pinus koraiensiscone scale extracts made with three different solvents (ethanol, supercritical fluid, and a mixture of both). Total polyphenol content was 11.03 mg/g GAE in the supercritical fluid extractand 33.79 mg/g GAE in the 70% ethanol extract. Electron donating ability of 1,000 ㎍/mL extract was 13.60% in the supercritical fluid extract, 91.37% in 70% ethanol extract, and 71.62% in mixed solvent extract. SOD-like activities in 100 ㎍/mL extract using supercritical fluid, 70% ethanol, and mixed solvents were 16.49%, 21.84%, and 10.7%, respectively. The ABTS⁺ radical scavenging activities of 1,000 ㎍/mL extract were 38.19%, 80.23%, and 78.72%for supercritical fluid extract, 70% ethanol extract, and mixed solvent extract, respectively. Tyrosinase inhibitory activities in 1,000 ㎍/mL extract were 24.54%, 36.55%, and 15.23% for supercritical fluid extract, 70% ethanol extract, and mixed solvent extract, respectively. Elastase inhibitory activities in 1,000 ㎍/mL extract were 15.62%, 22.56%, and 26.64% for supercritical fluid extract, 70% ethanol extract, and mixed solvent extract, respectively. Skin astringent activity (81.23% with 5000 ㎍/mL extract) was only detected in the 70% ethanol extract. Supercritical fluid and mixed solvent extracts showed no such activity. Our analysis of Pinus koraiensiscone scale extracts show that the highest aggregate activity was found in the 70% ethanol extract, followed by mixed solvent and supercritical fluid extracts. Therefore, our results oppose the hypothesis stating supercritical extract has the highest total polyphenol content and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.