• Food Science of Animal Resources
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• v.23 no.1
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• pp.1-8
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• 2003

The purpose of this study was to investigate the effects of the sausage containing mulberry leaf(0.04%, 0.08%) and persimmon leaf powder(0.04%, 0.08%) on lipid oxidation(Thiobarbituric Acid Reactive Substances, TBARS), nitrite, volatile basic nitrogen(VBN) and fatty acid composition. The TBARS values of sausage containing mulberry leaf and persimmon leaf powder were not significantly different(p > 0.05) as compared to control during 45 days of storage, but TBARS values of sausage containing 0.04% mulberry leaf and persimmon leaf powder were significantly lower than those of control at 60 days of storage. The nitrite scavenging ability of sausage containing mulberry leaf and persimmon leaf powder was higher than that of control. The VBN content of all treatments significantly increased(p < 0.05) during the storage periods. In fatty acid compositions, the percentages of PUFA/SFA of sausage containing mulberry leaf and persimmon leaf powder were significantly higher as compared to control. In conclusion, sausage containing mulberry leaf and persimmon leaf powder was a more effective natural resource on the basis of the lipid oxidation and nitrite scavenging ability of sausage.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.529-534
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• 1998

A functional and taste related composition was determined to investigate the possibilites of developing a highly functional beverage from Chungdo Bansi, Sangju Dungsi and Byue during growth. Moisture content decrease continously from 77.9% to 80.1% at the begining of May during growth. Crude protein and fat contents in the three species gradually increased according to growth until August. There ware four sorts of free sugar components which were sucrose, glucose, fructose and raffinose in the three species. Buyu's sucrose content was each 1378, 143 times higher than Chungdo Bansi and Sangiu Dungsi by the standard of July. Vitamin C content in the three species gradually increased form the flowering time and was the highest content in July. The sorts of free amino acids in persimmon leaves were detected eighteen free amino acids in all three species. As a result, the materials of persimmon leaves exhibited the highest component from June to July and Buyu of them excelled in a lot of composition.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.405-410
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• 1990

The aroma components of duchung tea and persimmon leaf tea were collected simultaneous distillation and extraction method. Those were analyzed and identified by GC-MS using a fused sillica capillary column. Seventy seven components, including 17 alcohols, 3 hydrocarbons, 15 ketones, 16 aldehydes, 8 esters,8 acids, 8 heterocyclic compounds and 2 phenols were confirmed in duchung tea. Seventy one components, including 17 alcohols, 10 hydrocabrons, 11 ketones, 13 aldehydes, 8 esters, 6 acids, 5 heterocyclic compounds and 1 phenol were confirmed in persimmon leaf tea. The most abundant components of duchung tea were aldehydes(23.31%) including 2-pentenal and heterocyclic compounds(16.71%) including $epoxy-{\beta}-ionone$. The most abundant components of persimmon leaf tea were alcohols(25.57%) including linalool and aldehydes(19.45%) including hexanal and hydrocarbons(10.40%) including ${\alpha}-copaene$.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.636-641
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• 2013

We prepared 2 different crude polysaccharides from persimmon leaves, by hot water (PLW-0) and pectinase digestion (PLE-0), respectively. PLW-0 and PLE-0 showed similar sugar compositions and contained 11 different sugars, including rarely observed sugars such as 2-methyl-fucose, 2-methyl-xylose, apiose, and aceric acid. However, the uronic acid content of PLE-0 was lower than that of PLW-0, because of pectinase treatment. In normal mice, administration of PLW-0 and PLE-0 increased the spleen index and splenocyte proliferation. The effect of PLE-0 on the spleen index and splenocyte proliferation was greater than that of PLW-0. We subsequently assessed the immunomodulatory activities of PLW-0 and PLE-0 on cyclophosphamide (CY)-induced immunosuppressed mice. We revealed that mice treated with PLW- 0 or PLE-0 showed increased splenocyte proliferation, NK cell activity, and white blood cell numbers. Taken together, our results indicate that PLW-0 and PLE-0 can enhance immune function in normal mice and modulate CY-induced immune suppression.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.191-196
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• 2003

This study was performed to investigate the effect of water extract of green tea (GT), persimmon leaf (PL) and safflower seed (SS) on heme synthesis and erythrocyte antioxidant enzyme activities in lead (Pb)-administered rats. Male rats were divided into five groups. a normal, Pb-control (Pb-Con), Pb-GT, Pb-PL and Pb-55 groups with ten rats per group. Pb (25 mg/kg. BW) was orally administerd once a day for 4 weeks. The extract of GT, PL and 55 were administered based on 1.26 g of raw traditional tea/kg BW/day. Blood hematocrit, homoglobin level and red blood cell counts were significantly lower in rb-Con group than in normal group. However, the supplementation of GT, PL and 55 were effective to improve the hematological parameters. Plasma AST and ALT activities were significantly lower in Pb-GT, Pb-PL, Pb-SS groups than in Pb-Con group. The $\delta$ -amino-levulinic acid dehydratase (ALAD) activity of blood and liver were significantly lowered in Pb-Con group com-pared to those of the normal group. The ALAD activity in Pb administered rats was recovered to tile normal level by the water extract of GT, PL and 55 supplementation. Erythrocyte superoxide dismutase and catalse activities were significantly higher in Pb-Con group than in normal group, whereas glutathione peroxidase activity was lowered in Pb administered rats. The extract of GT, PL and SS supplement attenuated changes of these erythrocyte antioxidant enzyme activities by Pb intoxication.

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.276-279
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• 2016

In this study, we extracted active components from thistle, persimmon leaf, and new green which are known to have a high content of antioxidants and also analyzed the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavening activity and flavonoid content. Both ultrapure water and alcohol were used as extraction solvents and the ratio of both solvents, sample, amunts extraction time, and extraction temperature were varied. The optimal extraction condition of each natural compounds were 2.5~3.5 h of the extraction time and 50 g/L of the sample amount. The optimal ratio of ultrapure water and alcohol and extraction temperature were as follows; persimmon leaf (55~65 vol%, $50{\sim}60^{\circ}C$), thistle (40~50 vol%, $55{\sim}65^{\circ}C$) and new green (55~65 vol%, $50{\sim}60^{\circ}C$). In addition, the antioxidant capacity and flavonoid content of the extract increased in the order of persimmon leaf, thistle, and new green.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.501-509
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• 2016

The present study investigated the anti-atopic effects of mixed extracts from date plum, persimmon, and mulberry leaves (DPME) on atopic dermatitis (AD)-like skin lesions in hairless mice. The in vivo results demonstrated that DPME treatment significantly reduced the dermatitis clinical score and epidermal thickness in AD-like skin lesions. Histological analyses showed that DPME treatment strongly inhibited dermal infiltration of inflammatory cells and activity of mast cells in AD-like skin lesions. DPME treatment inhibited production of serum IgE and interluekin (IL)-4 in hairless mice with AD. Moreover, DPME treatment significantly suppressed production of tumor necrosis factor $(TNF)-{\alpha}$ and IL-6 cytokines in phorbol 12-myristate 13-acetate plus calcium ionophore A23187-stimulated HMC-1 human mast cells. In addition, DPME treatment reduced production of pro-inflammatory mediators (nitric oxide, prostaglandin E2, $TNF-{\alpha}$, and IL-6) in lipopolysaccharide-stimulated RAW 264.7 macrophages. Therefore, the results of this study indicate that the anti-atopic and anti-inflammatory effects of DPME may be involved in the regulation of inflammatory responses, suggesting that DPME may be used as an anti-atopic dermatitis material and natural anti-inflammatory ingredient.

• Journal of Life Science
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• v.14 no.1
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• pp.104-109
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• 2004

lt is well known that some kinds of leaves contain a lot of antioxidants in them; however, little attention has been given to the study on the amount of antioxidants in them and the changes in the amount of antioxidants in them during their growth. Therefore, we examined the antioxidants in the leaves of persimon, moraceae, and trifoliage orange during their growth. The amount of total polyphenol tended to decrease during plants' growth, and each amount was 4.62 g/dried 100 g persimon leaf, 1.70 gloried 100 g moraceae leaf, and 0.91 g/dried 100 g trifoliage orange leaf in April. The amount of total polyphenol in persimon leaf was 2.7∼5.1 times higher than moraceae and trifoliage orange leaf. The amount of ascorbic acid also decreased during plants' growth, and each amount was 2.7∼6.0 mg/dried 100 g moraceae leaf, 5.3∼9.9 mg/dried 100 g persimon leaf, and 3.7∼6.9 mg/dried 100 g trifoliage orange leaf. Persimon leaf was found to contain higher amount of ascorbic acid than moraceae leaf or trifoliage orange leaf. The amount of glutathione tended to decrease during plants' growth, and each average amount was 35.7 mg/dried 100 g trifoliage orange leaf, 15.8 mg/dried 100 g moraceae leaf, and 2.3 mg/dried 100 g persimon leaf. Trifoliage orange leaf contained the highest amount of glutathione. $\beta$ -Carotene tended to increase during the growth, and each amount was 411.2 mg/dried 100 g moraceae leaf, 198.5 mg/dried 100 g persimon leaf, 144.1 mg/dried 100 g trifoliage orange leaf in September. $\alpha$ -Tocopherol also tended to increase during the growth, and each amount was 52.8 mg/dried 100 g trifoliage orange leaf, 48.6 mg/dried 100 g moraceae leaf, and 61.7 mg/dried 100 g persimon leaf in September.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.111-115
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• 2000

This study was to investigate antiallergic contact hypersensitivity of the polyphenol fractons isolated from persimmon leaves (Diospyros kaki folum). The result of the allergic contact dermatitis is a common skin disease resulting from specific immunologic sensitization due to topically applied allergens. Here the contact hypersensitivity was assayed and obdominal skin morphological changes including mast cells were examined. At contact hypersensitivity assay, less right ear swelling occured in the polyphenol fraction I, II and III groups compared to the control group. The number of mast cells was significantly decreased in the sample groups than the control group.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.860-866
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• 2000

The efforts were made to develop persimmon leaf beverages on the basis of the results of sensory evaluation. The result of sensory evaluation for the development of persimmon leaf beverages showed that when the concentration of extracts was 10%, the aroma and flavor of persimmon leaves was best. The optimum concentration of sugar was 4.5% and apple juice was 15%. The change of pH had the tendency to keep stable range(3.82-3.71) during the period of 30 days and free-sugar had little change according to the temperature and time of preservation. The preservation of the change of ascorbic acid revealed that the range of decrease in the case of preservation at $4^{\circ}C$ was a bit narrower than in the case of preservation at $25^{\circ}C$. Nonvolatile organic acids were four kinds of acids, oxalic acid, levulinic acid, malic acid, and citric acid, among which levulinic acid was on the increase for the first 10 days during the preservation period and then on the decrease regardless of the temperature of preservation. The browning of beverages was on the slight increase.