• Culinary science and hospitality research
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• v.23 no.4
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• pp.33-42
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• 2017

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Opuntia ficus-indica var. saboten powder (as ratios of 1%, 3%, 5%, 7% to the total materials). According to the results, the pH of yanggaeng decreased significantly with the addition of Opuntia ficus-indica var. saboten powder (p<0.001). Increasing the amount of Opuntia ficus-indica var. saboten powder in the yanggaeng tended to increased $^{\circ}Brix$ value (p<0.01). For color values, lightness (L) values were reduced by increasing the amount of Opuntia ficus-indica var. saboten powder, redness (a) and yellowness (b) while values were increased significantly (p<0.001). Texture measurement scores in terms of hardness, springness, and Adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesivene and chewiness were higher in the additive group than in the control group. Antioxidant activities, evaluated by DPPH radical scavenging capacity, Nitrites cavenging activity, and total phenolic substances content increased when increased the amount of Opuntia ficus-indica var. saboten powder (p<0.001). Results of descriptive analysis showed that by increasing the amount of Opuntia ficus-indica var. saboten powder, some attributes such as the intensity of the color, sweet, hardness and chewiness increased (p<0.01). It concluded that yanggaeng containing Opuntia ficus-indica var. saboten can be prepared with good sensory properties and antioxidant activities, and the addition of 3% Opuntia ficus-indica var. saboten powder was found to be ideal. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 3% of Opuntia ficus-indica var. saboten powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 3% Opuntia ficus-indica var. saboten powder may be the best substitution ratio for yanggaeng.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.12-16
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• 2011

This study was conducted to investigate the quality characteristics of soybean curd prepared with Opuntia ficus-indica fruit, freeze-dried Opuntia ficus-indica fruit powder, or heat-dried Opuntia ficus-indica fruit powder, without addition of a coagulant. The yield rates of the soybean curd were slightly decreased for the three curds containing Opuntia ficus-indica fruit; this was accompanied by a significant decrease in pH. Furthermore, the hardness and springiness of soybean curds coagulated with added freeze-dried Opuntia ficus-indica fruit powder or heat-dried Opuntia ficus-indica fruit powder were higher than the hardness and springiness of the coagulated controls. However, the cohesiveness and brittleness of two soybean curds were lower than for the controls, while the gumminess of the four soybean curds containing control fruit was the same. In terms of overall acceptability, the preferred soybean curd was the curd containing freeze-dried Opuntia ficus-indica fruit powder.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.38 no.4
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• pp.68-73
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• 2020

The purpose of this study is to classify species and correct misidentification of cacti (Opuntia) in Jeju area through morphological characteristics comparison. As a result of the study, it was found that Opuntia ficus-indica and O. ficus-indica var. saboten, which has been reported to grow naturally in Jeju Island, is Opuntia stricta. In the morphological comparison of species, it was confirmed that O. stricta showed clear differences in plant size, cladode shape, color of flowers and fruits, and characteristics of areole compared to the existing reported species. Based on the research results, the scientific name of Jeju cactus was corrected as Opuntia stricta, and the Korean name 'Hae-an-sun-in-jang' was newly named. Furthermore, it was suggested that various research literatures and national biodiversity management organizations need to confirm and correct the misidentification of species.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.710-718
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• 2012

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.

• Korean Journal of Plant Resources
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• v.35 no.6
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• pp.805-819
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• 2022

The taxonomic status and phylogenetic relationship of Opuntia monacantha Haw. f. jejuensis J. K. Kim ex Y. S. Yang (Jejubaiknyuncho), which is native to southern coast of Jeju Island, Korea was analyzed using DNA markers obtained from Korean Opuntia. Opuntia stricta Haw., O. humifusa Raf., and O. humifusa Raf. f. jeollaensis E. J. Kim and S. S. Whang, native or cultivated in Korea, have no stripes on the back of tepals and have a purple pulp, whereas O. monacantha f. jejuensis has purple stripes on the back of tepals and a greenish-yellow pulp color. Opuntia monacantha has purple stripes on both the front and back of its tepals, whereas stripes appear only on the back of tepals of O. monacantha f. jejuensis. Opuntia monacantha f. jejuensis was assigned to Elatae series in phylogenetic analysis and was found to be more closely related to O. monacantha subsp. arechavaletae (Speg.) Guiggi, compared with O. monacantha at a molecular level. Based on its phylogenetic and morphological differences from O. monacantha and O. monacantha subsp. arechavaletae, which are native or have been cultivated in Jeju areas, O. monacantha f. jejuensis was named as a new forma in this study.

• Food Science and Preservation
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• v.10 no.2
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• pp.200-205
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• 2003

The purpose of this study was to investigate the effect of Opuntia ficus-indica var. Saboten powder on the quality of noodles. Noodles containing 04.5% of Opuntia ficus-indica var. Saboten powder were prepared for test the quality of mechanical and sensory characteristics. Moisture content of noodles with or without Opuntia ficus-indica var. Saboten powder was 32∼33%. In Hunter's color values of noodles of control, the lightness(L) was 74.21, redness(a) was -2.40 and yellowness(b) was 5.52. The lightness(L) of noodles was decreased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. The redness(a) and yellowness(b) were increased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. In mechanical characteristics of noodles, strength, hardness and brittleness were increased with increasing concentration of Opuntia ficus-indica var. Saboten powder. In sensory evaluation, color of noodles in C group(0.3％) and D group(0.5%) addded Opuntia ficus-indica var. Saboten powder were significantly higher score than control group(p＜0.05). Overall, Noodle added 0.3% of Opuntia ficus-indica var. Saboten powder showed the highest preference in sensory evaluation.

• YAKHAK HOEJI
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• v.44 no.6
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• pp.613-619
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• 2000

The author examined whether the methanol extracts of Opuntia ficus-indica fruit and Saururus chinensis have the inhibitory action on xanthine/xanthine oxidase (X/XO)-, $FeCl_2/ascorbic$ acid- and arachidonic acid-induced neurotoxicity in mouse cortical cell cultures. The methanol extracts ($10\;{\mu}g/ml{\sim}1\;mg/ml$) of Opuntia ficus-indica and Saururus chinensis were exhibited 53-89% and $48{\sim}100%$ inhibitory action on X/XO-induced neurotoxicity, respectively. At the range of same concentration, both extracts also attenuated the $FeCl_2/ascorbic$ acid-induced neurotoxicity by $35{\sim}100%$ and $15{\sim}98%$, respectively. In arachidonic acid neurotoxicity, the methanol extract (1 mg/ml) of Opuntia ficus-indica and Saururus chinensis reduced neuronal injury by 22% and 38%, respectively. These results suggest that Opuntia ficus-indica fruit and Saururus chinensis may contribute the neuroprotection in certain free radical-mediated neuronal injury.

• Korean Journal of Pharmacognosy
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• v.33 no.4 s.131
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• pp.332-336
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• 2002

Opuntia ficus-indica var. sabotan was administered with diet for 5 weeks on db/db diabetic mice and its antidiabetic activity was investigated. Leaves of Opuntia ficus-indica var. sabotan inhibited the increase of body weight, glucose elevation in blood and urine, and protein excretion in urine, and protein excretion in urine. Opuntia ficus-indica var. sabotan also inhibited the intestinal maltase and sucrase activity on db/db Mice loaded with maltose and sucrose. However, it did not significantly lower HbAlc in blood of db/db mice. These results suggest that leaves of Opuntia ficus-indica var. sabotan could be effective on insulin-independent diabetic mellitus type 2.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.1-10
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• 2013

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa powder and determine the optimal composite recipe by three different amounts of Opuntia humifusa powder, sugar and butter in cookies prepared with Opuntia humifusa powder. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of $6.64{\pm}0.54mg/g$ and $90.12{\pm}0.42%$, respectively. response surface methodology was used to obtain sixteen experimental points(including three replicates for Opuntia humifusa powder, sugar and butter) and Opuntia humifusa cookie formulation was optimized using rheology. The results of the sensory evaluation produced very significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05), sweetness (p<0.05), appearance (p<0.05), overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), hardness (p<0.001), lightness (p<0.001), redness (p<0.001), yellowness (p<0.01). As a results, the optimum formulations obtained by numerical and graphical methods were found to be 3.11 g of Opuntia humifusa powder, 35.00 g of sugar and 50.54 g of butter.

• Journal of Veterinary Clinics
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• v.23 no.3
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• pp.314-319
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• 2006

To determine the antimicrobial and anti-inflammatory efficacy of Opuntia ficus-indica for chronic otitis, we evaluated the effects of topical applications of the methanol extracts with 20 cases of dogs which had chronic malignant otitis by pathogens with antibiotic resistance. The dogs had revealed recurrent symptoms of malignant otitis and were not treated by conventional therapeutic agents. However, in this study, the clinical cure rates of Opuntia ficus-indica was 75% and the average alleviation period was $1.21{\pm}0.42$ week, and the mean recovery period was $1.06{\pm}1.06$ week after the initiation of treatment. As the results of this study, topical Opuntia ficus-indica extracts was found to be highly effective for the treatment of chronic malignant otitis with clinical cure rates of 75% within 1.06 weeks of therapy. Further evaluation of Opuntia ficus-indica extracts will allow us to establish and to optimize the therapeutic strategy for the malignant otitis in veterinary practice, and the potential usefulness of this complementary treatment on recurrent infectious pathology.