• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.472-478
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• 2001

This study was conducted to investigate the change in volatile flavor components of persimmon leaves during growth. The flavor components of persimmon leaves were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry(GC/MS). The flavor compounds were collected by simultaneous steam distillation and extraction(SDE) method, and were separated and identified resulting in 126 components, including 23 alcohols, 18 aldehydes, 4 esters. 15 acids, 37 hydrocarbons, 14 ketones, 6 phenols. and 9 others in persimmon leaves. The most abundant components of persimmon leaf were alcohols including iinalool. cis-3-hexanal. 1-$\alpha$ -terpineol. 3.7.11.15-tetramethyl-2-hexadecen-1-ol and aldehydes including trans-2-hexanal. nonanal, 2-decenal and hydrocarbons including 1.1-dimethylethyl cyclohexane, 1-methyl-4-(2-methylpropyl) -benzene. During growth, many other components were formed and dissipated after the 20th of June.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.537-542
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• 2000

감잎추출물이 고콜레스테롤혈증에 미치는 영향을 구명하고자 흰쥐에게 1% 콜레스테롤과 0.25% 콜산나트륨을 첨가한 고폴레스테롤혈증 유발 식이와 감잎추출물을 1, II수준(126 mg or 252 mg/kg body weight)으로 나누어 경구투어하여 녹차추출물 (126 mg/kg body weight)과 비교.검토하였다. 혈청과 간조직의 중성지질 농도는 녹차추출물군에서 가장 낮은 반면 총, 유리, 콜레스테릴에스테르 농도는 녹차추출물군에 비하여 감잎추출물 I군의 감소 정도가 큰 것으로 나타났다. 킬로미크론, LDL콜레스테롤 농도 역시 감이ㅠ추출물 투여로 현저하게 감소하였으며, II수준에 비하여 I 수준에서 그 효과가 우수한 것으로 관찰되었다. VLDL-콜레스테롤 농도는 감잎, II군이 감잎 1군에 비하여 유의적으로 감소되었다. 반면, HDL-콜레스테롤 농도와 HDL-C/TC비는 감잎추출물 I군이 녹차추출물군과 감잎추출물 II군에 비하여 유의적으로 증가하였으나, 동맥경화지수는 감소하였다. 총콜레스테롤, VLDL-과 LDL-콜레스테롤의 농도 증가는 관상 동맥질환의 위험요소인데, 특히 감잎추출물 투여시 이들 콜레스테롤 농도 감소가 현저하므로 고콜레스테롤 혈증 흰쥐의 지질대사 개선효능을 알 수 있었다.

• Food Science and Preservation
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• v.13 no.3
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• pp.337-343
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• 2006

This study was conducted to develop naengmyon added with persimmon leaf powder. To find out the proper mixing ratio, physicochemical properties were investigated. There was a little difference in water binding capacity between control and naengmyon added with persimmon leaf powder. Amylogram showed that initial pasting temperature and peak point value were increased as increment of adding amount of persimmon leaf powder. After cooking, the weight of a naengmyon was increased but cooking loss and turbidity were decreased with increment of persimmon leaf powder. At a glance of color difference values, there was a distinctive boundary near at 6%. But similar at over 6% as increasing adding amount of persimon leaf powder texture characteristics such as hardness, adhesiveness, cohesiveness, springness and gumminess were declined. From overall experimental result, the proper mixing ratio of persimmon leaf powder for naengmyon was 4%.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.354-358
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• 1998

The influence of hot water extracts and tannin obtained from persimmon leaves on xanthine oxidase were investigated. Above two samples had higher inhibitory effect against xanthine oxidase by hot water extracts and tannin obtained from persimmon leaves was 92.4% and 92.1% by addition of 2.0 mg/$m\ell$ of the hot water extracts and the tannin, respectively. The inhibitions by the hot water extracts and the tannin were of competitive mode with respect to xanthine as a substrate.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.330-336
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• 2002

The purpose of this study was to investigate the effects of mulberry and persimmon leaf powder with various contents(0.04%, 0.08%) on physico-chemical and sensory properties of emulsified-sausages. There were no differences(P>0.05) in moisture and crude ash contents(%), but crude fat contents(%) of the sausages containing 0.8% persimmon leaf powder showed the highest, compared to other treatments. pH values of all treatments decreased during storage period. Sausages containing mulberry and persimmon leaf powder had more bright and yellow, but less red color than the control. Hardness values of the sausages containing 0.04% mulberry and persimmon leaf powder were higher than those of a control and other treatments. The addition of mulberry leaf powder had better flavor and overall palatability of sausages than persimmon leaf powder. However, no differences in color, flavor, tenderness and overall palatability were observed on 60 days of storage. These results indicated that the addition of mulberry and persimmon leaf powder for the manufactured of emulsified-sausages partially affected physico-chemical and sensory properties. Further research will be performed why the addition of these powders affect the product quality.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.32-37
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• 2002

In order to promote the utilization of persimmon leaf as food, chemical components in freeze dried Persimmon leaves were analyzed. The proximate composition was composed of moisture(79.65%), crude protein(17.97%), crude fat(1.33%), ash(2.37%), crude fiber(2.01%). During growth, moisture content was decreased and crude fat, crude fiber and ash were increased, respectively. Free sugar was composed of glucose, fructose, sucrose, raffinose. Nonvolatile organic acid contents were composed of oxalic acid, levulenic acid, magic acid and citric acid in the order. 18 amino acids of total amino acid in persimmon leaves were detected and major amino acid were glutamic acid, aspartic acid, leucine, phenylalanine, arginine and valine. The soluble tannin and vitamin C of persimmon leaves were 6859.37 mg% and 1487.12 mg%. During growth, its contents increased and then decreased after 20th June.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.336-341
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• 2000

Quality characteristics of the bread added four different concnetrations(0.5%, 1%, 1.5%, 2%) of persimmon leaves were measured. The moisture content and water activity of the bread with the persimmon leaves powder of 0.5%, 1%, 1.5%, 2% were 45% and 0.97 respectively, and had no difference according to the content of the powder. This study also showed that the bread made by the wheat flour added the persimmon leaves powder of 1% was better in specific volume, color, sensory evalution, mechanical propertis(hardness, fracturability, adhesiveness, springiness. cohesiveness. gumminess, chewiness, elasticity) than the bread added the powder differently.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.865-870
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• 1996

Antitumor effects of hexane, chloroform fractions and tannins from persimmon leaves were studied by using sarcoma-180 tumor cells. The solid tumor growth was inhibited most effectively when 0.5mg/kg of hexane fraction was administerated to the Balb/c mouse. The life prolongation effects were 35.6%, 11.5% and 29.9%, respectively when hexane fraction, chloroform fraction and tannins from the persimmon leaves were administerated to the mouse. Spleen index, a marker for immunological activity, was increased in mice administrated hexane fraction, chloroform fraction and tannins of persimmon loaves, compared with the control group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.281-285
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• 1995

The persimmon leaf tea was produced from persimmon leaves by three different methods (conventional, steamed, fermented) and the changes of total vitamin C and superoxide dismutase(SOD)-like activity were investigated. The amount of total vitamin C was the highest in fermented persimmon leaf tea which was 47% of total vitamin C of raw persimmon leaves. The SOD-like activity of conventional and fermented persimmon leaf teas were a little higher than that of steamed. The total vitamin C of steamed persimmon leaf tea was decreased slowly as the extraction time was increased. That of fermented persimmon leaf tea was increased generally at $60^{\circ}C\;and\;70^{\circ}C$, and increased until 5min and then decreased at $80^{\circ}C\;and\;90^{\circ}C$, The optimum extraction condition of total vitamin C in fermented persimmon leaf tea was 3min and 5min at $80^{\circ}C\;and\;90^{\circ}C$, 5min and 10min at $60^{\circ}C$. The total vitamin C of conventional persimmon leaf tea was so little that could not be measured by DNP method. The SOD-like activity of conventional and steamed persimmon leaf teas were increased and that of fermented showed the trend of increasing-decreasing-increasing. Fermented persimmon leaf tea had higher SOD-like activity than conventional and steamed at all tested conditions, and the optimum extraction condition of SOD-like activity was 3min and 10min at $80^{\circ}C\;and\;90^{\circ}C$.