• Korean journal of food and cookery science
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• v.18 no.2
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• pp.179-184
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• 2002

This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20$^{\circ}C$). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun.

• YAKHAK HOEJI
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• v.42 no.6
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• pp.621-626
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• 1998

Cactus (Opuntia ficus-indica var saboten Makino) is a tropical or subtropical plant, which is widely used as folk medicine for burned wound, edema and indigestion. We previously found that the ethanol extract of cactus stem showed anti-inflanunatory action. This investigation was designed to isolate the active fraction of anti-inflanimatory action from cactus stem by solvent extraction and colunm chromatography. Carrageenan-induced paw edema in rats and acetic acid-induced writhing test in mice were used as animal models to search anti-inflammatory and analgesic activities. respectively. The ethanol extract of cactus stem was consecutively extracted with hexane, ethyl acetate, and n-butanol. The hexane fraction was the most effective in carrageenan-induced paw edema, and then was separated in colunm chromatography of silica gel by the elution with hexane/ethyl acetate mixture. The most effective fraction 1 was separated in a second colunm chromatography by eluting with hexane/diethyl ether mixture. The most effective fraction 1-5 was obtained, and separated in a third column chromatography by eluting with hexane/chloroform mixture. It produced the most effective fraction 1-5-1. Moreover, fraction 1-5-1 showed an inhibitory effect on acetic acid-induced writhing in the doses of 30mg/kg and 60mg/kg,p.o.,indicating that it also contained analgesic activity.

• Archives of Pharmacal Research
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• v.26 no.12
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• pp.1018-1023
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• 2003

From the stems and fruits of Opuntia ficus-indica var. saboten, eight flavonoids, kaempferol (1), quercetin (2), kaempferol 3-methyl ether (3), quercetin 3-methyl ether (4), narcissin (5), (+)-dihydrokaempferol (aromadendrin, 6), (+)-dihydroquercetin (taxifolin, 7), eriodictyol (8), and two terpenoids, (6S,9S)-3-oxo-$\alpha-ionol-\beta$-D-glucopyranoside (9) and corchoionoside C (10) were isolated and identified by means of chemical and spectroscopic. Among these isolates, compounds 3∼5 and 8∼10 were reported for the first time from the stems and fruits of O. ficusindica var. saboten.

• YAKHAK HOEJI
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• v.58 no.6
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• pp.364-370
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• 2014

The aim of this study was to find optimal ratio of herbal extracts to ameliorate ethanol-induced psychomotor alterations. Four mixtures of Laurus nobilis (L. nobilis), Rosa roxburghii (R.R.) and Opuntia ficus indica (OFI) were pretreated 30 minutes before ethanol administration in rats. Behavioral activities were evaluated. Blood ethanol and acetaldehyde levels were also measured. These effects of mixture of R.R (50 mg/kg)+OFI (100 mg/kg)+L.nobilis (100 mg/kg) were better than those of other mixtures. This mixture could be used as an effective substance to develop a functional food.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.200-205
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• 2016

The aim of this work was to select suitable fermentation treatments for the efficient bioconversion of cactus (Opuntia humifusa Raf.) bioactive components with an improved radical scavenging activity for use as a nutraceutical. To obtain microorganisms for the microbial conversion of cactus, Leuconostoc mesenteroides ATCC8294, Lactobacillus plantarum KCTC 3099, Lactobacillus plantarum KERI 236 and Monascus pilosus KCCM 60029 (ATCC 22080) were used for fermentation. Fermentation by Lac. plantarum KCTC 3099 was the most effective at scavenging 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and reducing iron (III). In particular, uronic acid levels showed a remarkable increase in fermentation. The polyphenol and quercetin content of the fermented cactus showed large increases from $108.65{\mu}g/mL$ and $2.71{\mu}g/mL$ to $227.83{\mu}g/mL$ and $9.73{\mu}g/mL$, respectively, showing a maximum level at 36 h of fermentation with Lac. plantarum KCTC 3099. Thus, cactus fermentation with Lac. plantarum is an useful process for the enhancement of antioxidant contents and activity of fresh cactus.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.623-634
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• 2015

This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in 'Try again (6.30/9)' and 'Recommend (6.24/9)'. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.

• The Korean Journal of Ecology
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• v.7 no.2
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• pp.67-73
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• 1983

Jeju-Do is a volcanic island of which climate is very warm and humid, but Opuntia lanceolata Haw, showing CAM metabolism is growing at Wolyung-Ri, Hanrim-Eup, Jeju-Do. Annual productivity of Opuntia was 696.47g/m2/yr and 533.47g/m2/yr at two populations on the seashore respectively and 414.92g/m2/yr on the basalt wall of a village. Stem area index was 13.74, 6.93, and 9.30 at each population which are higher values than average range of leaf area index. The standing crop was the highest at the second cladode from the cladode showed little difference at most chemical properties of P, K, Ca and Na. Total nitrogen contents were the most at the youngest cladode and the lest at the oldest one. Soils were infertile of which organic contents were 1.5% and 5.0% on the seaside and the basalt wall respectively. The soil on the basalt wall contained little water whose water contents were 0.9% and at seashore population 15.12% of water contents were. Furthermore high exchangeable Na contents in soil added waer deficiency.

• Journal of Veterinary Clinics
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• v.22 no.1
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• pp.43-49
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• 2005

The aim of this study is to investigate the wound healing effects of the Opuntia ficus-indica. Four full-thickness skin wounds(2.5 cm × 2.5 cm) were made in different areas on the back in each of five dogs. Two wounds were used for wound size measurement and two for skin biopsy. The ten full-thickness wounds were treated with the extract of Opuntia ficus-indica, and the ten full-thickness wounds were treated with normal saline. The wound areas were measured every other day for three weeks after wounding. Statistical analysis was performed with the paired t-test. The wound healing rates were 32.9±4.0%, 28.2±7.1%, 42.2±4.1%, 55.0±4.3%, 76.6±2.8%, 86.8±2.3%, 94.0±1.l%, 97.3±0.8%, 99.3±0.3%, 99.8±0.2%, 100.0±0.0% in the experimental group, and 18.0± 8.2%, 13.S± 11.6%, 15.2±6.1 %, 36.9±8.8%, 62.4±4.1%, 80.0±2.3%, 86.0±1.4%, 94.0±0.9%, 96.9±0.8%, 97.8±0.3%, 99.7±0.1% in the control group on the 1/sup st/, 3/sup rd/, 5/sup th/, 7/sup th/, 9/sup th/, 11/sup th/, 13/sup th/, 15/sup th/, 17/sup th/, 19/sup th/, 21/sup st/ day. On the 17/sup th/ day, the wound closed above 99.9% in 1 dog of the experimental group. On the 19/sup th/ day, the wound closed above 99.9% in 3 dogs of the experimental group. On the 21/sup st/ day, the wound closed above 99.9% in 5 dogs of the experimental group, and 1 dog of the control group. The wound healing period was shortened by 2 to 4 days in the experimental group as compared with the control group. The tensile strength was 4,508±513 g/㎠ in the experimental group and 2,772±400 g/㎠ in the control group on the 21/sup st/ day after wounding. The tensile strength was significantly higher in the experimental group than in the control group(p< 0.05). Inflammation rapidly spread and disappeared in the experimental group but not in the control group. Fibroblast and vascularization were found on the 5/sup th/ day in both group and increased only in the experimental group on the 9/sup th/ day. The firs finding of epithelialization was on the 13/sup th/ day in the experimental group and the 21/sup st/ day in the control group. A significantly higher wound healing rate(p< 0.05), tensile strength(p< 0.05) and better histopathological findings were observed in the experimental group than in the control group throughout the experimental period. These results suggest that topical application of Opuntia ficus-indica extract can promote wound healing in dogs.

• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.551-560
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• 2008

This study was carried out to investigate the effect of Opuntia ficus indica(prickly pear) pigment and sodium lactate on nitrite-reduced sausages. The a* value, total bacterial counts, pH, water holding capacity, texture analysis, sensory evaluation of sausages, body weight gain and blood glucose of rat for 4 weeks were not significantly different between the control and treatments. However, 2-thiobarbituric acid(TBA) values and cholesterol(total, LDL, HDL) and neutral fat of blood were significantly different between the control and treatments(P<0.05). TBA value was lower in control and cholesterol and neutral fat were lower in treatments. Among the treatments T2(30ppm of nitrite+2% of sodium lactate+0.2% Opuntia ficus indica pigment) was the most effective. In conclusions, this study suggested that T2 can reduce adding level of nitrite from 100 ppm to 30 ppm without any changes in color, shelf life and flavor of sausages. In addition, it had the effect on the reduction of cholesterol and neutral fat in blood.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1111-1117
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• 2009

Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts were a little higher than those of ethanol extracts. Also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts were higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36% in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a longer time as 779 second. Also, CB was higher than NCB, which showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was the lowest at 0.240 in NCBT (non cooked breast transglutaminase), which means the lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springness and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher percentage of overall acceptability than other treatments.