• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1476-1485
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• 2004

Of solvent-extracts prepared from the 90 kinds of Korean traditional tea and rice gruel plants, cold-water extract from peels of Citrus unshiu (CUI-0) showed the most potent intestinal immune system modulating activity through Peyer’s patch whereas other extracts did not have the activity except for cold-water extracts of Laminaria japonica, Polygonatum japonicum, Poncirus trifoliata, and hot-water extracts of Gardenia jasminoides, Lycium chinense having intermediate activity. CUI-0 was further fractionated into MeOH-soluble fraction (CUI-1), MeOH insoluble and EtOH-soluble fraction (CUI-2), and crude polysaccharide fraction (CUI-3). Among these fractions, CUI-3 showed the most potent stimulating activity for the proliferation of bone marrow cells mediated by Peyer’s patch cells, and contained arabinose, galacturonic acid, galactose, glucose, glucuronic acid and rhamnose (molar ratio; 1.00:0.53:0.45:0.28:0.28:0.19) as the major sugars, and a small quantity of protein (9.4%). In treatments of CUI-3 with pronase and periodate (NaIO₄), the intestinal immune system modulating activity of CUI-3 was significantly reduced, and the activity of CUI-3 was affected by periodate oxidation particularly. The potently active carbohydrate-rich fraction, CUI-3IIb-3-2 was further purified by anion-exchange chromatography on DEAE-Sepharose FF, Sepharose CL-6B and Sephacryl S-200. CUI-3IIb-3-2 was eluted as a single peak on HPLC and its molecular weight was estimated to be 18,000 Da. CUI-3IIb-3-2 was consisted mainly of arabinose, galactose, rhamnose, galacturonic acid and glucuronic acid (molar ratio;1.00:0.54:0.28:1.45:0.63) in addition to a small amount of proteins (3.2%). In addition, CUI-3IIb-3-2 showed the activity only through Peyer’s patch cells, but this fraction did not directly stimulate proliferation of bone marrow cells. It may be concluded that intestinal immune system modulating activity of peels from C. unshiu is caused by pectic polysaccharides having a polygalacturonan moiety with neutral sugars such as arabinose and galactose.

• Journal of Life Science
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• v.20 no.6
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• pp.940-947
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• 2010

The effects of fermented products from 40 medicinal herbals commonly available in Korea were examined according to concentrations of polyphenolic compound and kojic acid, and the activities of DPPH ($\alpha,\alpha$'-diphenyl-$\beta$-picrylhydrazyl) free radical scavenging and tyrosinase. The polyphenolic compound concentrations were 0.24 by Corydalis turtschaminovill ~ 11.42% (dry matter basis) by Syringa velutina in the extracts and 0.18 by Poria cocos ~ 12.27% by S. velutina in the fermented products. Kojic acid concentrations were 0.02 by Poria cocos Sclerotium ~ 9.67 mM by S. velutina in the extracts and 0.33 by P. cocos ~ 10.32 mM by S. velutina in the fermented products. Syringa velutina contained the highest polyphenolic compound and kojic acid concentrations, which were higher in the fermented product than in the extract. Higher DPPH free radical scavenging activity (>60%) was observed in the extracts of A. sessiliflorum, Citrus nobillis, and Angelica gigas and the fermented product of A. sessiliflorum compared to the other medicinal plants. Higher tyrosinase inhibition activity (>50%) was observed in the extracts of Morus alba, Glycyrrhiza glabra, and Rubus coreanus and the fermented products of G. glabra, Cnidium officinale, and S. velutina. Based on the above results, G. glabra, C. officinale, and S. velutina possessed high tyrosinase-inhibitive activities and kojic acid concentrations, which could be definitely enhanced by the fermentation of Phenillus linteus mycelium.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.411-416
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• 2002

The effects of electrodialysis (ED) alone or ED plus ultrafiltration (UF) on deacidification of mandarin orange juice were studied by using a commercial ED stack with ion exchange membranes. ED processing, reduced the total acidity of the juices by 30% (0.6~0.7% as total acidity) after 50 min and by about 60~70% (0.23~0.4% as total acidity) after 100 min, as compared to the control juice. However, the acidity reduction after 50 min of ED was determined to be suitable, when considering total acidity (0.6~0.7%, w/w) and current efficiency. There was no color change in the juices following ED, and the pH and Brix were only slightly decreased. Furthermore, ascorbic acid and citric acid concentrations showed only minor decreases, and amino-N, free sugar, and flavonoid contents remained almost unchanged. Therefore, we concluded that the nutritional integrity of the juice was maintained. ED combined with UF may be effective, not only in preventing membrane fouling, but also in preserving the nutrients, such as ascorbic acid, in citrus juice.

• Food Science and Preservation
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• v.8 no.2
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.250-257
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• 2014

To develop vinegar with immature Citrus unshiu (IC), bacterial strains with high acetic acid-producing capabilities were isolated and identified, after which their quality characteristics, total phenolic and total flavonoid contents, and antioxidant activities were measured. Five bacterial strains were isolated from naturally fermented C. unshiu, and three were identified as Acetobacter fabarum (A. sp. RIC I) and A. pomorum (A. sp. RIC II, V). A. sp. RIC V showed the highest acetic acid-producing capability and was thus chosen as the candidate strain for further acetic fermentation using IC juice. Vinegars made with 30, 35, and 40% IC juices showed acidities of 5.38, 5.38, and 5.32% and fermentation efficiencies of 73, 72, and 70%, respectively. The fermentation periods required to reach greater than 5% acidity were 11, 9, and 9 days for vinegars containing 30, 35, and 40% IC juices, respectively. Fructose and glucose contents of the vinegars increased along with total organic acid contents including acetic acid, with increasing IC juice contents. Total phenolics were 1,546.6 and $230.9{\mu}g$ GAE/mL, whereas total flavonoids were 1,004.7 and $175.1{\mu}g$ QE/mL in vinegars made with IC and mature C. unshiu (MC) juices, respectively. DPPH free radical scavenging activities were 29% and 5%, ABTS radical scavenging activities were 62.0% and 17.9%, SOA scavenging activities were 60.9% and 41.7%, and XO scavenging activities were 32.5% and 5% in vinegars made with IC and MC juices, respectively. Therefore, vinegars made with 35% and 40% IC juices using A. sp. RIC V as the acetic acid fermentation strain showed potent antioxidant activities with greater total phenolic and flavonoid contents, promoting their use as functional vinegars.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.237-243
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• 2005

Methanol, ether, ethylacetate and water extracts from flesh and peel of yuna (Citrus junos) were investigated to analyze their ability of electron donating, nitrite scavenging and nitrosodimethylamine (NDMA) formation in model system. The electron donating ability of ynza flesh extract, when it added at 10 mg/ml or over, were more an $50\%$, except ether extract. The high electron donating ability ($99.2{\pm}0.37\%$) was observed in the methanol extract and its effect was similar to BHA and ascorbic acid, when 40 mg/ml of methanol extract was added in reaction solution. Nitrite scavenging ability of all extracts ken yuza was increased in proportion to sample concentration and more than $40\%$ when 1 mg/ml sample was added, under pH 1.2. Also nitrite scavenging ability was higher in peel extracts than flesh extracts of yuza. Inhibition ratio of NDMA formation from flesh methanol extract of yuza was $31.7{\pm}1.25\%$, when 40 mg/ml added under pH 1.2. In all samples, inhibition effects were lower than $20\%$, at pH 4.2 and 6.0.

• Food Science and Preservation
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• v.13 no.5
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• pp.538-542
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• 2006

Physicochemical properties and positional distribution of Hallabong Tangor (Citrus Kiyomi ${\times}$ ponkan) cultivated in heated greenhouse were investigated. About 90% of Hallabong produce fruit within the range of $250{\sim}400g$ fruit weight on a tree, larger fruits were mainly consisted of $400{\sim}450g$ in M16A, a variant species of Hallabong, due to younger tree and fruit thinning. Nevertheless fruit sizes of M16A were larger than Hallabong, and peel thickness of M16A (3.29 mm) was thinner than that of Hallabong (3.51 mm). Hardness of m6h was 994.69g-force, compared to 832.8 g-force of Hallabong on the average. Soluble solids and acid content of Hallabong were $12.20{\sim}12.98^{\circ}Brix$ and $1.08{\sim}1.14%$, while those of M16A were $1.48{\sim}12.63^{\circ}Brix$ and $0.92{\sim}1.00%$, respectively. Vitamin C content of Hallabong was $71.30{\sim}78.77 mg/100 g$, compared to $64.40{\sim}68.01mg/100g$ in M16A. Soluble solid in the part of stem was lower than that of end part among the same segment. Fruit size in the upper part of the tree was larger, the peel was thicket and flesh ratio was lower than the middle or lower part. However, soluble solids and acid content were high, due to cumulative sunshine during cultivation.

• Food Science and Preservation
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• v.24 no.6
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• pp.842-848
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• 2017

Hylotelephium erythrostictum is commonly used as a medicinal herb. In this study, H. erythrostictum leaf (HEL), branch (HEB), root (HER), and above ground (HEAG) extracts were evaluated for their antioxidant properties. The antioxidant activities were assayed by three methods based on scavenging of DPPH, ABTS and superoxide anion radical. HEAG extract showed the highest DPPH, ABTS, superoxide anion radical scavenging activities. HEAG extract also exhibited the highest phenolic content (230 mg/g gallic acid equivalent). In our research for anti-inflammatory ingredients, the extract of HEAG inhibited the generation of nitric oxide (NO) in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells. To test the inhibitory effects of HEAG on pro-inflammatory cytokines, we conducted ELISA assay for the measuring the generation of tumor necrosis factor $(TNF)-{\alpha}$, IL (interleukin)-$1{\beta}$, and IL(interleukin)-6 in LPS-stimulated RAW264.7 macrophage cells. In these assays, HEAG ethanol extract showed a dose-dependent decrease in the production of $TNF-{\alpha}$, $IL-1{\beta}$, and IL-6. Based on these results, extract of HEAG could be the efficient candidate for anti-inflammatory agents.

• Korean Journal of Poultry Science
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• v.42 no.3
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• pp.215-221
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• 2015

Chicken breast meat samples were injected with marinade solution (salt, sugar, phosphate, monosodium glutamate, and nucleic acid) with or without 2% citrus peel extract (CPE), and then a subset were irradiated with a 1 or 2 kGy electron beam (EB) and/or subjected to high-pressure (HP) at 300 or 400 MPa. The initial total aerobic bacterial (TAB) count of the control sample was 4.57 log CFU/g and reached 7.17 log CFU/g after 3 days of storage at $4^{\circ}C$. The 2 kGy EB reduced the TAB count to 4.61 log CFU/g after 7 days. The 400 MPa HP treatment was also effective in reducing the TAB count, but the effect was slightly less than that noted with the 2 kGy EB. The CPE, in combination with the EB and HP, decreased the TAB count by 1.71 and 1.32 log CFU/g at the initial stage and further decreased the count during storage. The 2 kGy EB and the HP (300 and 400 MPa) increased the thiobarbituric acid-reactive substances value, whereas the CPE did not show an antioxidative effect. The EB and HP caused no difference in the sensory qualities. In contrast, the CPE decreased all sensory qualities tested. Sensory panelists commented that the samples with CPE were not in the "rejection" category but were "unfamiliar" for chicken breast meat. In conclusion, the EB was more effective than HP in improving the microbial quality of marinated chicken breast meat. The use of CPE in the marinade solution may synergistically increase the shelf life; however, it is necessary to develop an appropriate formulation to ensure that the sensory qualities are maintained.

• Journal of the Korean Applied Science and Technology
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• v.11 no.1
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• pp.7-16
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• 1994

Some seeds of the Rutaceae family, Zanthoxylum piperitum, Z. schinifolium officinalis, Poncirus trifoliata, Citrus unshin, were investigated to clarify their antioxidative components. Finely powdered samples were extracted by hexane, followed by dichioromethane and then 70% methanol in a hot bath. Its unsaponifiables containing X-and Y-tocopherol with trace amount of ${\beta}-and$\;{\delta}-tocopherol$. also showed comparatively weak activity, although the hexane fraction itself had no significant antioxidative effect on lard. Levels of total tocopherols in the samples averages 42. 24-154. 11 mg/lOOg total extractives. The dichloromethane-and 70% methanol extractives showed strong antioxidative activity, from which antioxidative substances were purified with benzene-acetone(6:5, V/V) on a silica gel column, and with a solvent mixture of acetonitrile-methanol-$H_2O$(40:40:20, V/V/V) on a Sep-Pak $C_{18}$ hydrolyzed by 5% KOH-ethanol. The recovered unsaponifiables were, then, separated on a column of high performance liquid chromatography. The unsaponifiables produced by hydrolysis of the isolates from dichloromethane extractives has epi-catechin(40.0-57.1%) and (+)-catechin<$l9.1{\sim}24.4%$ to total phenolic substances, on area base) as major component, accompanied by chlorogenic acid, gallic acid(?), trans-p-coumaric acid and tralls-p-ferulic acid including some unknown components, and those derived from 70% methanol extractives also comprise (+)-catechin($31.3{\sim}39.6%$ to total components, on area base), epi-catechin($2O.2{\sim}36.4%$), trans-p-cournaric acid(8.4-15.3%) and trans-p-ferulic acid($7.7{\sim}14.1%$) as predominant component with some minor coponents, but the fraction supposed to be gallic acid(?) is not present. The antioxidative activities of the phenolic components isolated in this work were in order of epi-catechin>catechin>chlorogenic acid>trans-p-ferluic acid>trans-p-coumaric acid.