Quality Properties of Tea Extracts Prepared with Persimmon Flowers |
Chung, Hun-Sik
(Department of Food Science and Technology, and Food & Bio-industry Research Institute, Kyungpook University)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu) Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University) Moon, Kwang-Deog (Department of Food Science and Technology, and Food & Bio-industry Research Institute, Kyungpook University) |
1 | Kim, S.K., Lim, J.H., Kim, Y.C., Kim, M.Y., Lee, B.W. and Chung, S.K. (2005) Chemical composition and quality of persimmon peels according to cultivars. J. Korean Soc. Appl. Biol. Chem., 48, 70-76 과학기술학회마을 |
2 | Kim, Y.C., Kim, J.B., Cho, K.J., Lee, I.S. and Chung, S.K. (2002) Carotenoid content of Korean persimmon peel and their changes in storage. Food Sci. Biotechnol., 11, 477-479 |
3 | Hyun, Y.H., Koo, B.S., Song, J.E. and Kim, D.S. (2004) Food materials. Hyungseul Publish, Daegu, p.152-153 |
4 | Ahn, H.S., Jeon, T.I., Lee, J.Y., Hwang, S.G., Lim, Y. and Park, D.K. (2002) Antioxidative activity of persimmon and grape seed extract: in vitro and in vivo. Nutr. Res., 22, 1265-1273 DOI ScienceOn |
5 | Lee, K.T., Sohn, I.C., Kong, E.A., Kim, D.H., Choi, S.K., Choi, J.W. and Park, H.J. (1999) Antioxidative and cytoprotective effects of isoflavones isolated from Pueraria thunbergiana flowers. Yakhak Hoeji, 43, 736-742 과학기술학회마을 |
6 | Kim, Y.S. (1975) Study on the contents of nutrients and gelation substances in the Korean persimmons. J. Korean Soc. Food Nutr., 4, 19-23 |
7 | Kim, J.K. and Lee, W.Y. (2002) Changes of chemical components in persimmon leaves during growth. J. East Asian Soc. Dietary Life, 12, 32-37 |
8 | AOAC. (1995) Official Methods of Analysis. 16th ed., Association of Official Analytical Chemists, Washington DC. USA |
9 | Kim, S.K., Lee, G.D. and Chung, S.K. (2003) Monitoring on fermentation of persimmon vinegar from persimmon peel. Korean J. Food Sci. Technol., 35, 642-647 과학기술학회마을 |
10 | Park, M.H., Choi, C., Son, G.M., An, B.J. and Bae, M.J. (2000) Effect of polyphenol compounds from persimmon leaves on antiallergy. J. Korean Soc. Food Nutr., 29, 116-119 과학기술학회마을 |
11 | Lee, J.H. and Lee, S.R. (1994) Analysis of phenolic substances content in Korean plant foods. Korean J. Food Sci. Technol., 26, 310-316 과학기술학회마을 |
12 | Kim, S.K., Lim, J.H., Kim, Y.C., Kim, M.Y., Lee, B.W. and Chung, S.K. (2005) Chemical composition and quality of persimmon peels according to cultivars. J. Korean Soc. Appl. Biol. Chem., 48, 70-76 과학기술학회마을 |
13 | Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1204 DOI ScienceOn |
14 | Roh, Y.K., Jang, S.H., Park, S.H., Byun, H.S. and Sung, J.J. (1999) Analysis of distribution properties on astringent persimmons(Diospyros kaki L.). Korean J. Postharvest Sci. Technol., 6, 184-187 과학기술학회마을 |
15 | Lee, S.Y, Hwang, E.J., Kim, G.H., Choi, Y.B., Lim, C.Y. and Kim, S.M. (2005) Antifungal and antioxidant activities of extracts from leaves and flowers of Camellia japonica L. Korean J. Med. Crop Sci., 13, 93-100 과학기술학회마을 |
16 | Funayama, S. and Hikino, H. (1979) Hypotensive principles of Diospyros kaki leaves. Chem. Pharm. Bull., 27, 2865-2868 DOI ScienceOn |
17 | Sakanaka, S., Tachibana, Y. and Okada, Y. (2005) Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea. Food Chem., 89, 569-575 DOI ScienceOn |
18 | Gancedo, M.C. and Luh, B.S. (1986) HPLC analysis of organic acid and sugar in tomato juice. J. Food Sci., 51, 571-580 DOI |
19 | Oh, J.H., Kim, E.R., Kim, J.L., Moon, Y.I., Kang, Y.H. and Kang, J.S. (2004) Study on antioxidant potency of green tea by DPPH method. J. Korean Soc. Food Sci. Nutr., 33, 1079-1084 DOI |
20 | Nam, H.C., Lee, H.J., Hong, S.J., Kim, S.J. and Kim, T.C. (1998) Varietal differences in fruit characteristics of sweet and astringent persimmons. J. Korean Soc. Hort. Sci., 39, 707-712 |
21 | Song, E.Y., Choi, Y.H., Kang, K.H. and Koh, J.S. (1998) Free sugar, organic acid, hesperidin, naringin and inorganic elements changes of Cheju citrus fruits according to harvest date. Korean J. Food Sci. Technol., 30, 306-312 과학기술학회마을 |
22 | Song, H.S., Lee, H.K., Jang, H.D., Kim, J.I., Park, O.J., Lee, MS. and Kang, M.H. (1996) Antimutagenic effects of persimmon leaf tea extracts in sister chromatid exchanges assay system. J. Korean Soc. Food Nutr., 25, 232-239 과학기술학회마을 |
23 | Jung, K.H. and Kim, M.K. (2003) Anticancer effect of persimmon leaf extracts on Korean gastric cancer cell. Korean J. Nutr., 36, 133-146 |
24 | Kim, J.H., Kang, W.W. and Kim, J.K. (2005) Quality evaluation of Yut prepared from low quality dried persimmon. Korean J. Food Preserv., 12, 135-140 과학기술학회마을 |
25 | 전국한의과대학 공동교재편찬위원회 (2005) 본초학. 영림사, p.408-409 |
26 | Kang, W.W., Kim, G.Y., Park, P.S., Park, M.R. and Choi, S.W. (1996) Antioxidative properties of persimmon leaves. Food Sci. Biotechnol., 5, 48-53 |
27 | Kim, T.C. and Ko, K.C. (1995) Classification of persimmon cultivars on the basis of horticultural traits. J. Kor. Soc. Hort. Sci., 36, 331-342 |
28 | The Korean Society of Food Science and Nutrition (2000) Handbook of Experiments in Food Science and Nutrition. Hyoil Press, Seoul, p.256-261 |
29 | Sa, Y.S., Kim, K.A. and Choi, H.S. (2003) Purification and characterization of anti-coagulant activity fraction from persimmon stem. J. Korean Soc. Food Nutr., 32, 1323-1327 과학기술학회마을 DOI |
30 | Jo, G.S. and Jo, J.S. (2003) Screening of antimicrobial activity from Castanea crenata Sieb. et Zucc. leaves and flowers. J. Korean Soc. Agric. Chem. Biotechnol., 46, 257-261 과학기술학회마을 |
31 | Matsuo, T. and Itoo, S. (1978) The chemical structure of Kaki-tannin from immature fruit of the persimmon. Agric. Biol. Chem., 42, 1937-1940 DOI |