• Applied Biological Chemistry
• /
• v.46 no.4
• /
• pp.317-322
• /
• 2003

Changes of physicochemical properties during the preparation of persimmon pickles were investigated. The salinity in persimmon pickles increased during storage time $(0{\sim}50\;days)$ with soy sauce and soy paste. When the fermented soy sauce and soy paste was added to the soaking solution with $80{\sim}100%$, the salinity increased more rapidly. The hardness of persimmon pickles with soy sauce and soy paste was slightly increased up to the 20 or 30th day of storage and then decreased. L value of persimmon pickles was gradually decreased, but a and b value were slightly increased. The concentration of soluble tannin in persimmon pickles was slightly decreased down to the 20th day of storage and then decreased rapidly. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage time $(0{\sim}50\;days)$ and enzyme activity was inhibited by high concentration of soaking solution.

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

• Korean Journal of Plant Resources
• /
• v.32 no.5
• /
• pp.499-508
• /
• 2019

The study was carried out to investigate growth of 48.6-L pot-cultivated 1-year-old 'Fuji'/M.9 apple trees depending on different levels of nitrogen concentration. While rise in tree growth was paralleled with increase of nitrogen concentration, more than 32 mM of nitrogen rather restrained tree growth. In particular, growth of 16 mM of nitrogen treated trees was satisfied with criteria for production of high-quality pot-cultivated nursery stocks. Although mineral contents of leaves were higher in 8 and 16 mM nitrogen treatments than commonly recommended mineral contents in apple orchards, such somewhat surplus minerals could be helpful for tree growth after transplanting to apple orchards. In addition, our result indicated that soils of 8 and 16 mM of nitrogen treated pots met appropriate criteria for soil chemical property of apple orchards. Thus, in the light of tree growth, mineral contents of leaves, and soil chemical property in the pots, 16 mM of nitrogen treatment is considered to be suitable for production of 1-year-old 'Fuji'/M.9 apple potted trees.

• Applied Chemistry for Engineering
• /
• v.34 no.2
• /
• pp.192-198
• /
• 2023

In this study, the components of microwave-assisted extracts obtained from Thuja orientalis leaves were analyzed, and the cytotoxicity, antibacterial and antiviral activities were evaluated. The predominant components from microwave-assisted extraction were catechin, leucopelargonidin, arecatannin, quinolone, and kaempferol derivatives, which are classified in the flavonoid and tannin groups. We observed that the 0.11 mg/mL of extract concentration did not show cytotoxicity in HaCaT cells. The antibacterial activities were tested according to the guidelines of methods for determining the bactericidal activity of antimicrobial agents. The extracts showed 99.9% antibacterial efficiency against gram-positive S. aureus, while the antibacterial effect on gram-negative E. coli was insignificant. When the extract concentration and contact time with bacteria were increased, 99.9% antibacterial efficiency was observed for E. coli as well as S. aureus. Following the standard to assess the activity of microbicides against viruses in suspension (ASTM-E1052-20), the antiviral efficiency was more than 99.99% for influenza A (H1N1) and SARS-CoV-2. These results suggest its potential use in antiviral disinfectants, surface coatings, personal protective equipment, and textiles.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.8
• /
• pp.1217-1227
• /
• 2014

This study investigated the physicochemical properties and antioxidant activity of vinegar added with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during two-step fermentation. The physicochemical properties of vinegar evaluated were pH, total acidity, alcohol, and total sugar and amino acid contents. The antioxidant activities were based on ABTS radical scavenging activity, SOD-like activity, and reducing power. During alcohol fermentation, total acidity and alcohol contents of vinegar increased, but total sugar contents decreased. During acid fermentation, total acidities of vinegar increased. Vinegar added with 7% A. quinata fruit showed the highest total sensory score. Total polyphenol contents of vinegar added with 0% and 1% A. quinata fruit were not significantly different. However, vinegar added with 3, 5, and 7% A. quinata fruit showed significantly higher total polyphenol contents of 136.6, 381.59, and 415.35 mg/100 g, respectively, after 13 days of fermentation. Further, total flavonoid contents of vinegar added with 0~7% A. quinata fruit significantly increased to 21.73, 15.79, 15.15, 26.19, and 26.87 mg/100 g, respectively, after 13 days of fermentation. In addition, tannin contents of vinegar added with 0~7% A. quinata fruit significantly increased to 0.2042, 0.2004, 0.1255, 0.1384, and 0.1255 mg/100 g, respectively, after 13 days of fermentation. Moreover, ABTS radical scavenging activities of vinegar added with 0~7% A. quinata fruit significantly increased to 5.87, 12.59, 25.63, 34.02, and 35.25, respectively, after 13 days of fermentation at a concentration of 5 mg/mL. Additionally, SOD-like activities of vinegar added with 0~7% A. quinata fruit significantly increased to 8.22, 17.49, 16.86, 16.89, and 15.68%, respectively, after 13 days of fermentation. Reducing power of 7% A. quinata fruit was 0.527 after 1 day and 1.539 at the end of fermentation. Our results demonstrate that antioxidant activity significantly increased during fermentation according to the content of A. quinata. Further, the total polyphenol, flavonoid, and tannin contents were shown to be closely related with antioxidant activities. Thus, A. quinata could be effectively used as a vinegar and functional food material based on its antioxidant activity.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.6
• /
• pp.930-940
• /
• 2020

Objective: This study was conducted to evaluate changes in nutritional value and in situ dry matter (DM) degradability of oak and pine wood before and after steam-digestion process (60 min/160℃/6 atm) and feeding effect of the oak roughage on performance and behavior of Hanwoo steers. Methods: Chemical composition and tannin concentration were analyzed for oak and pine trees before and after the pretreatment. In situ DM and effective degradability of these samples were assessed using a nylon bag method. In vivo trial was performed to estimate animal performance and behavior, using steers fed total mixed ration (TMR) diets containing 0% (control), 25% (OR-25), and 50% (OR-50) of the oak roughage. Eighteen steers were allocated into nine pens (2 steers/pen, 3 pens/treatment) for 52 days according to body weight (BW) and age. Results: By the steam-digestion treatment, the neutral detergent-insoluble fiber was decreased from 86.5% to 71.5% for oak and from 92.4% to 80.5% for pine, thereby increasing non-fiber carbohydrate. In situ DM degradability of treated oak reached 38% at 72 h, whereas that of untreated oak was only 11.9%. The 0 h degradability of the treated pine increased from 5.9% to 12.1%, but the degradability was unchanged thereafter. Animal performance including BW, average daily gain, DM intake, and feed conversion ratio was not different among control and oak treatments. No differences were detected in animal behavior such as lying, standing, rumination, drinking, and eating, except walking. Walking was higher in control than oak treatments with numerically higher eating and lower lying times, probably due to bulkier characteristics of rice straw in the diet. Conclusion: This study demonstrates that the oak roughage can be substituted for 50% of total forage or 100% of rice straw in TMR diets at early fattening stage of Hanwoo steers.

• Journal of Life Science
• /
• v.27 no.3
• /
• pp.325-333
• /
• 2017

High level of plasma cholesterol is strongly associated with the development of atherosclerosis and coronary heart disease. Clinical trials designed to reduce plasma cholesterol level by diet or pharmacological intervention have resulted in marked reduction of disease incidence. The enzyme 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase which reduces cholesterol biosynthesis in the liver is the key enzyme of the mevalonate pathway that produces cholesterol. In this study, 71 naturally occurring phenolic compounds were tested for inhibitory activities against HMG-CoA reductase. Eleven compounds out of 71 showed inhibitory activities: three hydrolyzable tannin (geraniin, acetonyl geraniin and pentagalloyl ${\beta}-D-glucose$), four benzoic acid derivatives (benzoic acid, trans-cinnamic acid, 2,4-dihydroxybenzoic acid and 2,5-dihydroxybenzoic acid), and four naphthoquinone derivatives (1,2-naphthoquinone, 1,4-naphthoquinone, plumbagin and shikonin). At the concentration of $10{\mu}g/ml$, 1,4-naphthoquinone inhibited HMG-CoA reductase by 99.4%, and then plumbagin 91.4%, pentagalloyl ${\beta}-D-glucose$ 46.6%, 2,4-dihydroxybenzoic acid 40.9%, shikonin 37.7%, 1,2-naphthoquinone 36.6%, trans-cinnamic acid 32.0%, acetonyl geraniin 30.2%, benzoic acid 28.5%, geraniin 28.3% and 2,5-dihydroxybenzoic acid 22.3%, respectively. $IC_{50}$ values of 1,4-naphthoquinone and plumbagin was $2.1{\mu}g/ml$ and $5.8{\mu}g/ml$, respectively.

• Korean Journal of Pharmacognosy
• /
• v.9 no.3
• /
• pp.149-156
• /
• 1978

The result of the study about the cultivation, the constituents, the sweetenity, and the development of preparations of Stevia and Hydrangea are as follows: 1. Hydrangea thrived at $200{\sim}1,400m$ above the sea-level, and the good ones were brought up at $600{\sim}1,200m$. 2. The good ones which belonged to the genera of Hydrangea were produced in the damp, dark and cold place. 3. The growth and cultivated yield of Stevia was not significantly influenced by the acidity of the soil. 4. The best season was May and June for propagation of Stevia by cutting method. 5. The growth rate of Stevia and Hydrangea was really good in the sandy fertile soil, but in the mucotic soil it was not suitable. 6. The extraction and separation of phyllodulcin by solvent had many difficulties, because it was very soluble in water, ethanol, ether, petroleum ether, acetone and benzene, etc. 7. The solubility of stevioside on the solvent was as follows: It was very soluble in water and methanol, slightly soluble in ethanol and acetone, and insoluble in ether, petroleum ether and chloroform. 8. The alkaloid reaction by Mayer reagent in Hydrangea extract was positive. 9. The ashification rate of Stevia was 8.66% to 8.72% and that of Hydrangea 17.02% to 17.04%. 10. The tannin of Stevia leaf was 7.80% to 7.88% and its of Hydrangea decreased 9.46% to 6.08% by fermentation. 11. The percent rates in minimum concentration-occurring sweetness in sugar, glycyrrhiza methanol extract, Hydrangea water extract, Stevia leaf water extract, decoction of Stevia's leaf, decoction of Stevia's stem were as follows: 1.2, 0.1, 0.1, 0.2, 0.4, 0.01, 0.1, 0.6. and sweetenity ratios of those were 1, 12, 12, 6, 3, 64, 12, 2, 12. It was very meaningful to develop preparations of stevia as stevioside, micronized powder, water extract, methanol extract and compound teas and in Hydrangea, water extract, methanol extract, single tea, and compound teas were less meaningful. 13. The genera of Hydrangea which is natural species in Korea was positive in phyllodulcin-identification test, but it was not available to make the sweet tea because of having a little content.

• Korean Journal of Food Science and Technology
• /
• v.27 no.5
• /
• pp.697-702
• /
• 1995

Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparing conditions including salt concentration, soaking temperature, soaking time, amount of fermented soy paste, and ripeness of fresh pesimmon were investigated. The salinity and pH of soaking solution were rapidly dropped during 40 days of soaking, while their changes were negligible after 40 days of soaking. When the fermented soy paste was added to the soaking solution with $10{\sim}40%$ the pH dropped more slowly. Salt content in persimmon pickles was gradually increased during soaking and soluble tannin content was rapidly decreased during the first 10 days of soaking. L value of persimmon pickles was gradually decreased, but a/b value was slightly increased. The hardness of persimmon pickles was slightly increased up to the 20th day of soaking and then decreased. Most acceptable persimmon pickles were prepared when the less ripened fresh persimmons were soaked in 10% salt solution at $15^{\circ}C$ for 40 days, and the suitable amount of soy paste added to the soaking solution for preparing persimmon pickles was 20%.

• Food Science and Preservation
• /
• v.17 no.6
• /
• pp.881-888
• /
• 2010

We investigated the influence of carbonic maceration (CM) at different temperatures on the enological characteristics of Campbell Early grape must. Total acid levels decreased after 5 d, as CM temperature increased. All of pH; redness; and total anthocyanin, polyphenol, and tannin concentrations increased as CM temperature increased. Malic acid concentration fell at high CM temperatures, but lactic acid level increased under such conditions. Polyphenol levels and antioxidant activity were higher when CM was conducted at $35^{\circ}C$ than at other temperatures. The results show that the temperature of CM treatment greatly influences wine quality factors such as color, taste, and antioxidant capacity.