References
- Choi OK, Kim Y, Cho GS, Sung CK (2002) Screening for antimicrobial activity from Korean plants. Kor J Food Nutr, 15, 300-306
- Jeong TS, Hwang EI, Lee HB, Lee ES, Kim YK, Min BS, Bae KH, Bok SH, Kim SU (1999) Chitin synthase II inhibitory activity of ursolic acid, isolated from Crataegus pinnatifida. Planta Med, 65, 261-263 https://doi.org/10.1055/s-2006-960474
- Hong SS, Hwang JS, Lee SA, Han XH, Hwang JS, Lee KS (2002) Inhibitors of monoamine oxidase activity from the fruits of Crataegus ponnatifida Bunge. Kor J Pharmacogn, 33, 285-290
- Lee SH, Jeong EJ, Jung TS, Park LY. (2009) Antioxidant activities of seasoning sauces prepared with Geranium thunbergii seib. et Zucc. and Crataegi fructus and the quality changes of seasoned pork during storage. Korean J Food Sci Technol, 41, 57-63
- Seo BI (2005) Preventive effects of water extracts from Crataegi Fructus on hyperlipiderma and liver damage induced by alcohol. Kor J Herbology, 20, 35-43
- Ban SS, Yon HD, Shin OC, Shin YJ, Park CS (2006) The effects of Artemisiac capillaris, Ponciri fructus and Cartaegi fructus in obese rats induced by high fat diet. Kor J Herbology, 21, 55-67
- Wang SB, Ahn EM, Jung JW (2009) The Fruits of Crataegus pinnatifida Bunge ameliorates learning and memory impairments induced by scopolamine. Kor J Herbology, 24, 165-171
- Kim JS, Lee GD, Kwon JH, Yoon HS (1993) Antioxidative effectiveness of ether extract in Crataegus pinnatifida Bunge and Terminalia chebula Rets. J Korean Agric Chem Soc, 36, 203-207
- Wang JM (1985) Chinese herbal phamacology. Shanghai, Shanghai Science & Technology Publisher, p 67-75
-
Kim JH, Kim MU, Cho YJ (2007) Isolation and identification of Inhibitory compound from Crataegi Fructus on
$\alpha$ -amylase and$\alpha$ -glucosidase. J Korean Soc App Biol Chem, 50, 204-209 - Kim JS, Jeong SH (2007) Quality characteristics of bread added with Crataegus pinnatifida bunge powder. J East Asian Soc Dietary Life, 17, 125-129
- Shin SJ, Yoon HH (2011) Quality characteristics of sansapyun with various amounts of Crataegi fructus concentrate. Korean J Culinary Res, 17, 181-190
- Lee SH, Jeong EJ, Jung TS, Park LY (2009) Antioxidant activities of seasoning sauces prepared with Geranium thunbergii sieb. et zucc. and Crataegi fructus and the quality changes of seasoned pork during storage. Korean J Food Sci Thechnol, 41, 57-63
- Wang RJ, Li DF, Bourne S (2000) Can 2000 years of herbal medicine history helf us solve problems in the year 2000 Biotechnology in the Feed Industry. Proceed, Alltech's 14th Annual Symposium, p 273-291
- Jamison J (2003) Hawthorn (Crataegus oxyacantha). Clinical Guide to Nutrition & Dietary Supplements in Disease Management, 569-572
- AOAC (2005) Official methods of analysis. 18th ed, Association of Official Analytical Chemists, Washington, DC, USA
- Gancedo M, Luh BS (1986) HPLC analysis of organic acid and sugars in tomato juice. J Food Sci 51, 571-573 https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
- Waters Associates (1990) Analysis of amino acid in waters. PICO, TAG system, Young-in Scientific Co Ltd, Korea, p 41-46
- Wungaarden DV (1967) Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Analytical Chem, 39, 848-850 https://doi.org/10.1021/ac60251a031
- Kim DH, Lim DW, Bai S, Chun SB (1997) Fermentation characteristics of whole soybean meju model system inoculated with 4 Bacillus strains. Korean J Food Sci Technol, 29, 1006-1015
- Rizzolo A, Formi E, Polesello A (1984) HPLC assay of ascorbic acid in fresh and processed fruit and vegetables. Food Chem, 14, 189-199 https://doi.org/10.1016/0308-8146(84)90058-X
- Kim JS, Lee GD, Kwon JH, Yoon HS (1993) Antioxidative effectiveness of ether extract in Crataegus pinnatifida Bunge and Terminalia chebula Rets. J Korean Agric Chem Soc, 36, 203-207
- Kang MY, Jeong YH, Eun JB (1999) Physical and chemical characteristics of flesh and pomace of japanese apricots (Prunus mume sieb. et Zucc). Lorean J Food Sci Technol, 31, 1434-1439
- Seo KS, Huh CK, Kim YD (2008) Comparison of antimicrobial and antioxidant activities of Prunus mume fruit in different cultivars. Korean J Food Preserv, 15, 288-292
- Jung GT, Ju IO, Ryu J, Choi JS, Choi YG (2003) Studies on manufacture of wine using apricot. Korean J Food Preserv, 10, 496-497
- Yoon OH, Jeong BY, Kim EK, Jeong YH (2011) Chemical composition and antioxdant activities of Prunus salicina Formosa produced in gimcheon. J Korean Soc Food Sci Nutr, 40, 379-384 https://doi.org/10.3746/jkfn.2011.40.3.379
- Shin SC (1995) Changes in components of ume fruit during development and maturation. J oriental Bot Res, 8, 259-264
- Hong YP, Choi SY, Cho MA, Choi ST (2010) Correlation between soluble solid content and physicochemical properties of 'Bing' cherry at different stages of ripening after harvest. Korean J Food Preserv, 17, 370-375
- Hwang HS, Kim JM, Jeon YJ, Song YA, Park HS (2003) Flavonoids and antimicrobial activity of the ethanol extract of korean cherry (Prunus tomentosa Thunberg) J Korean Soc Food Sci Nutr, 32, 833-839 https://doi.org/10.3746/jkfn.2003.32.6.833
- Sung YJ, Kim YC, Kim MY, Lee JB, Chung SK (2002) Approximate composition and physicochemical properties of plum (Prunus salicina). J Korean Soc Agric Chem Biotechnol, 45, 134-137
- Jung JG, Yu Yeon, Kim SK, Lee HR, Choi JU, Lee SH, Ahn H, Chung SK (2006) Quality and nutrition labeling study of domestic fruit (plum). Korean J Food Preserv, 13, 669-674.
- Yun SJ (2008) Changes of organic acid, free sugar and starch contents in fruits of plum cultivars differing in maturity. MS thesis, Kangwon National University, Chuncheon, Korea
- Song BH, Choi KS, Kim YD (1997) Changes of physicochemical and flavor components of ume according to varieties and picking date. Korean J Post-Harvest Sci Technol Agri Products, 4, 77-75
- Ron BH, Wills FM, Scriven HG (1983) Nutrient composition of stone fruit (Pruns spp.) cultivars, apricot, cherry, nectarine, peach and plum. J Sci Food Agric, 34, 1383-1389 https://doi.org/10.1002/jsfa.2740341211
- Hendrik VG, Chingying L, Eduardo LK, Mirjam S, Adel AK (1992) Compoxitional characterization of prune juice. J Agric Food Chem, 40, 784-789 https://doi.org/10.1021/jf00017a016
- Lee SA, Lee JO, Kim KH, Kwon JS, Kim HG, Byun MW, Lee JW, Yook HS (2008) Influence gamma irradiated on microbial and physicochemical changes of apricot. J Korean Soc Food Sci Nutr, 37, 767-774 https://doi.org/10.3746/jkfn.2008.37.6.767
- Shim KH, Sung NK, Choi JS, Kang KS (2005) Changes in major components of japanese apricot during ripening. J Korean Soc Food Nutr, 18, 101-108
Cited by
- Effects of Feral Haw (Crataegus pinnatifida BUNGE) Seed Extracts on the Antioxidant Activities vol.24, pp.4, 2014, https://doi.org/10.5352/JLS.2014.24.4.386
- Effects of Korean and Chinese Crataegi Fructrus on the Antioxidant Activity and Antiproliferation of Cancer Cells vol.26, pp.1, 2015, https://doi.org/10.7856/kjcls.2015.26.1.103
- 한국산 및 중국산 비자 열매의 항산화 활성과 유효성분 비교 vol.50, pp.3, 2018, https://doi.org/10.9721/kjfst.2018.50.3.274
- Investigating the effect of Crataegus pinnatifida, a functional food, on cognition and memory deficit vol.26, pp.2, 2012, https://doi.org/10.11002/kjfp.2019.26.2.238