• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.212-217
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• 2000

This study was determined protein reaction, antioxidative activity, nitrite scavening ability and antimicrobial activity of tannins isolated from astringent persimmon fruits. Tannins extracted from green persimmon fruits reacted highly with BSA(bovine serum albumin). Reactions between tannins and BSA were more active when contents of tannin were higher than that of BSA. Antioxidative abilities of green persimmon tannin were comparable to that of BHT(butylated hydroxytoluene). Green persimmon tannins exhibited remarkable nitrite-scavenging activity. Different antimicrobial activities of persimmon tannins were observed depending on the maturity. The growth of V. parahaemolyticus and E coil were highly inhibited by the addition of persimmon tannins. Tannins from soft persimmon did not have antimicrobial activities against B. subtilis and S. typhimurium.

• Journal of Convergence for Information Technology
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• v.11 no.1
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• pp.236-243
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• 2021

In this study, the functional cosmetic activity of hot-water (AW) and methanol(AM) extracts from Apocynum lancifolium Russanov are examined. In the DPPH antioxidant activity test, the AW extract showed the highest inhibition rate of 90.5% (IC50 37.717 ± 8.209 ㎍/mL) and the antioxidative activity of ABTS showed a high activity in the AW extract with an IC50 of 185.244 ± 12.602 ㎍/mL and 96.2%, respectively. In RAW264.7 macrophages, the two extracts significantly suppressed the LPS-induced nitric oxide (NO), TNF-α, IL-6 production and iNOS expression level. The MTT assay measured by the cell survival rate showed that AW and AM extracts have no toxicity. The astringent activity of the AW extract exhibited the highest astringent activity with 74.336±2.487 mg/mL. Therefore, these results suggest that A. lancifolium extracts have a health promotion potential which can be further developed as food additive, natural products for cosmetic purpose.

• Food Science and Preservation
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• v.30 no.2
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• pp.190-204
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• 2023

Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO₂) gas fumigation for various treatment periods on the storage quality of astringent persimmons Cheongdobansi under low-temperature conditions. The conditions consisted of continuous treatment with ClO₂, treatment for 2 weeks with ClO₂, and no treatment, all of which are stored at low temperatures. Control samples (storage 0 days) without any treatment were prepared and all experiments were conducted for 10 weeks at two-week intervals. The ClO₂ gas treatment maintained the moisture content, color value, hardness, soluble tannin content, and sensory characteristics. However, ClO₂ gas treatment did not affect the soluble solids, pH, and total sugar content. In particular, continuous treatment with ClO₂ maintained the storage quality after 6-8 weeks of storage, particularly the hardness and weakness (sensory evaluation). The results suggest the potential of continuous treatment with ClO₂ as a highly effective method for maintaining the freshness of Cheongdobansi.

• Journal of Investigative Cosmetology
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• v.11 no.2
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• pp.115-122
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• 2015

The aim of this study was to assess the anti-oxidant, astringent, and anti-aging effects of black chokeberries, which have been widely cultivated on many farms in Korea. Using a 500 ㎍/mL concentration of a 70% ethanol extract from black chokeberries, we observed approximately 77% electron donating ability, approximately 88% 2,2'-azinobis (3-eth- ylbenzothiazoline-6-sulfonic acid) diammounium salt (ABTS) radical scavenging activity, approximately 71% hydrogen peroxide scavenging ability, and 0.45 reducing power. Using 200 ㎍/mL from the ethylacetate fraction, we observed approximately 90% ABTS radical scavenging ability, approximately 95% electron donating ability, 95% superoxide dis- mutase-like activity, and approximately 98% hydrogen peroxide scavenging activity. Furthermore, the 0.831 reducing power was a particularly meaningful result as compared with epigallocatechin-3-gallate (positive control). The results of a total phenolic content experiment showed a relatively high value of 45 mg tannic acid equivalents/g, and the result of an astringent effect experiment also showed a relatively high effect at 5000 ㎍/mL, with about 85% of the astringent effect in the ethylacetate fraction and 76% in the water fraction. The result of an elastase inhibition ability experiment showed a relatively high inhibition ability at 500 ㎍/mL; 76% of inhibition ability in the 70% ethanol extract and 74% of inhibi- tion ability in the water fraction. Based on the study results, we determined that extracts and fractions from Korean black chokeberries have excellent anti-oxidant and anti-aging effects. Additionally, these results suggested that Korean black chokeberries may be used as a natural material in the cosmetic and functional food industries.

• Journal of Life Science
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• v.20 no.4
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• pp.632-638
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• 2010

The genetic diversity among 48 persimmon (Diospyros kaki Thunb.) accessions, indigenous in Korea and introduced from Japan and China, was evaluated by using simple sequence repeat (SSR) markers. From 20 SSR primer sets, a total of 114 polymorphic markers were detected among 12 pollination-constant non-astringent (PCNA), 13 pollination-variant non-astringent (PVNA), 15 pollination-variant astringent (PVA), and 8 pollination-constant astringent (PCA) cultivars. Analysis of pair-wise genetic similarity coefficient (Nei-Li) and unweighted pair-group method with arithmetic averaging (UPGMA) clustering revealed two main clusters and four subclusters for cluster I. The subclustering pattern was in accordance with the classification of persimmon cultivars based on the nature of astringency loss. Phenetic relationships among the subclusters showed a closer relatedness of the PCNA group with the PVNA group, and the PVA with the PCA group. Genetic similarity co-efficiency was 0.499 on average and the highest (0.954) similarity was observed between 'Cheongdo-Bansi' and 'Haman-Bansi'. The similarity was lowest (0.192) between 'Damopan'and 'Atago'. Identification of each cultivar with the execption of 'Cheongdo-Bansi' and 'Gyeongsan-Bansi' was possible based on the SSR fingerprints, suggesting that these SSR markers are a useful tool for protecting intellectual property on newly developed cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.379-385
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• 2015

The nutritional components of astringent persimmons according to growing region (five different regions) and cultivar (Daebong and Bansi) were analyzed. The analyzed nutritional components were proximate compositions, insoluble and soluble dietary fibers, vitamin C, carotenes (${\beta}$-carotene and lycopene), free sugars (glucose, fructose, and sucrose), sugar alcohols (xylitol, sorbitol, and mannitol), minerals (Na, Mg, K, Ca, Mn, Fe, and Zn), organic acids (tartaric acid, malic acid, citric acid, and succinic acid), tannic acid, total phenolic compounds, and flavonoids. Daebong and Bansi, which are representative cultivars of astringent persimmons grown in Korea, exhibited significant differences in nutritional components. Insoluble dietary fibers, ${\beta}$-carotene, fructose, sucrose, mannitol, potassium, malic acid, succinic acid, and total phenolic compounds were present at higher levels in Daebong as compared to Bansi. On the other hand, Bansi was rich in moisture, crude protein, vitamin C, Ca, Mn, tartaric acid, and flavonoids. Nutritional components were highly influenced by growing region. Daebong grown in region A was greater in ${\beta}$-carotene, sorbitol, mannitol, zinc, and total phenolic compounds among the all other tested persimmons grown in five different regions. The crude protein, Na, Ca, Mn, tartaric acid, and flavonoids were highest in Bansi grown in E region.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.45-49
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• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

• Journal of Life Science
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• v.30 no.7
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• pp.614-624
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• 2020

The recent development of next-generation sequencing technology has enabled increased genomic analysis, but very few single nucleotide polymorphism (SNP) markers applicable to sweet persimmon (Diospyros kaki Thunb.) cultivars have been identified. In this study, SNP primers developed from five pollination-constant astringent (PCA) persimmons native to Korea were applied to discriminate between cultivars and verify their usability. The polymerase chain reactions of 19 SNP primers developed by Jung et al. were checked, with 11 primers finally selected. The other eight were very difficult to analyze in the agarose gel electrophoresis and QIAxcel Advanced System used in this experiment and were therefore excluded. The 11 SNP primers were applied through first and second verification to 76 cultivars and collection lines including 20 pollination-variant non-astringent (PVNA), 30 pollination-constant non-astringent (PCNA), 20 PCA, and six pollination-variant astringent (PVA). Of these, 38 were indistinguishable (eight PVNA, 18 PCNA, nine PCA, and three PVA). However, the results of applying the 11 SNP primers to new sweet persimmon cultivars, namely Gamnuri, Dannuri, Hongchoo, Jamisi, and Migamjosaeng, showed that they have the potential to be used as a unique marker for simultaneously determining between them.

• Journal of Korean Society of Forest Science
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• v.104 no.2
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• pp.248-253
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• 2015

This study applied the portfolio approach as a means to provide decision-making information for the establishment of the optimal production plan for non-timber products. The target items of non-timber forest product were Chestnut, Jujube, Walnut and Astringent Persimmon. The data used in this study were the annual report of forestry production cost survey which contains the annual production, annual gross income, and annual product cost from 2008 to 2013. These data were used to calculate the expected return of non-timber forest product. The objective function in the portfolio models was to minimize the expected return volatility, called risk and the constrain was to achieve the minimum expected return rate. Results indicated that the production ratio of the nuts and fruits in 2013 was 7% for Chestnut, 20% for Jujube, 5% for Walnut and 68% for Astringent Persimmon. Furthermore, portfolio presented that the production ratio was 10% for Chestnut, 9% for Jujube, 3% for Walnut and 78% for Astringent Persimmon in the near future. The cause was analyzed due to maintain stable production and income of Astringent Persimmon and Chestnut. Meanwhile, the revenue of Walnuts and Jujube was in great variation with relatively higher revenues.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.363-375
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• 2012

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.