• Korean Journal of Medicinal Crop Science
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• v.11 no.5
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• pp.385-391
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• 2003

The influences of the extracts from Cinnamomi Cortex, Eucommiae Cortex, Puerariae Radix, Lycii Fructus, Zizyphi Fructus, Schisandrae Fructus, Mume Fructus, Chaenomelis Fructus on mycelial growth and aflatoxin $B_1$ production from Aspergillus parasiticus were analyzed. The pH of the culture media were reduced to below pH 4 by all the herbal extracts after 3 days incubation. However, the pH of the culture media increased above pH 6 after 6 days incubation using the extracts from Cinnamomi Cortex, Eucommiae Cortex, Puerariae Radix and Lycii Fructus. The mycelial growth of A. parasiticus was increased over the amount of the control. Puerariae Radix produced the largest amount of mycelial growth and Chaenomelis Fructus produced the smallest amount of mycelial growth. The productions of aflatoxin $B_1$ from A. parasticus culture were increased by the extracts of Puerariae Radix and Zizyphi Fructus, while inhibited by the extracts of Cinnamomi Cortex, Eucommiae Cortex, Lycii Fructus, Schisandrae Fructus, Mume Fructus and Chaenomelis Fructus. In particular, the extracts of Cinnamomi Cortex, Lycii Fructus and Schisandrae Fructus almost inhibited the production of aflatoxin $B_1$. The production of the total protein from Cinnamomi Cortex, which produced much less aflatoxin $B_1$, and Puerariae Radix, which produced a great deal of aflatoxin $B_1$ from A parasticus were slightly higher than the production of the total protein of the control medium.

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.315-320
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• 2009

This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace (FAP) and cinnamon on performance, blood profile and meat quality in broiler chickens. A total of six hundred, day old male broiler chicks (Cobb) were randomly divided into 5 groups with 4 replicates of 30 birds each. The treatment groups were; negative control (antibiotic-free diet), positive control (basal diet with 0.05% antibiotics and 0.03% anticoccidials), FAP 1.0%, cinnamon 0.1% and FAP 1.0% + cinnamon 1.0%. The body weight of the broilers fed the diets containing FAP 1.0% was higher than the other treatments during overall period. No synergistic effect in growth performance (weight gain and feed conversion rate) was found when FAP with cinnamon were fed to broilers. No significant differences were observed on the concentration of serum blood chemical. the TBARS was lower in the chickens fed 1.0% FAP diet compared to those of negative group and positive group. These results suggest the possibility that fermented of apple pomace could be used as an alternative to antibiotic growth promoters to improve the performance and meat quality of broiler chickens.

• Journal of the Korean Chemical Society
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• v.41 no.2
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• pp.98-104
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• 1997

A simple, accurate and reproducible capillary electrophoresis(CE) assay has been developed for the determination of berberine, cinnamic acid, and glycyrrhizin which are used in traditional Korean medicinal preparations. Separation of these compounds was performed in 20 mM phosphate buffer(pH 7.5) and acetonitrile(75:25, v/v) using a bare fused silica capillary($57 cm{\times}75 {\mu}m$ i.d.) at 25$^{\circ}C$. With the electric field of 350 V/cm, the time needed for the separation of berberine, cinnamic acid and glycyrrhizin was within 13 min. Calibration curves were linear for 1∼100 ${\mu}g/mL$ berberine, 0.3∼100 ${\mu}g/mL$ cinnamic acid and 2.5∼100 ${\mu}g/mL$ glycyrrhizin. The ranges of relative standard deviations(n=5) for those samples were between 0.96∼2.35%. The limits of detection(S/N=3) for berberine, cinnamic acid and glycyrrhizin were 0.5, 0.1 and 2.0 ${\mu}g/mL$, respectively. The numbers of theoretical plates were 181,000(berberine), 88,000(cinnamic acid) and 169,000(glycyrrhizin), while they were 3,100∼4,800 in HPLC.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.652-657
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• 2007

To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.3
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• pp.569-576
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• 2001

The purpose of this study is to develop multifunctional fibers by sticking cinnamon microcapsules on cotton knit. The prepolymer was made from urea-formaldehyde for usage of wall materials of microcapsules. The parameters for adoptable condition are 5000rpm of agitation speed, 1% of dispersions concentration according to the observation with SEM and particle analyzer. The Antimicrobial activity of cotton knit treated with capsule was increased greatly and maintained on the laundering cycle.

• 베이커리
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• no.4 s.381
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• pp.108-109
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• 2000

• 베이커리
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• no.3 s.380
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• pp.88-89
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• 2000

• Food Science and Preservation
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• v.12 no.4
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• pp.305-309
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• 2005

To investigate the effects of cinnamon extracts pretreatment and packaging on the quality of dried persimmon. Dried persimmon were storaged during 100 days at room temperature($15^{\circ}C$) after dipping in cinnamon extracts and then packaging with LDPE(low density polyethylene) and Nylon/LDPE pouch Weight loss of dried persimmon treated with K-V was maintained $20.2\%$ lower than control. Firmness was $87\%$, browning was $56\%$ lower. Skin color change was 0.80 point, which was the lowest changes comparing with others. As a result, dipping in cinnamon extracts and packaging Nylon/LDPE film were good for maintaining dried qualities.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.9-14
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• 2012

The dried persimmons are susceptible to fungal decay, browning, textural hardening during storage and marketing at ambient temperature. To resolve these problems in commercial storage, chilled storage at $0^{\circ}C$ was tried with cinnamon extract pre-treatment and different packaging conditions measuring the quality changes of dried persimmons for 160 days. Nylon/LDPE package among 6 tested package conditions was the best in maintaining the quality. The rate of weight loss, fungal decay, browning, hardening were the least in this package. Pre-treatment of cinnamon extract in quality of dried persimmons was effective in quality preservation.

• The Korean Journal of Mycology
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• v.25 no.4 s.83
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• pp.348-353
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• 1997

Ether extract of Cinnamomi Cortex showing antifungal activity was purified and characterized. The active component from the extract was identified to be trans-cinnamaldehyde, which was effective in inhibiting the growth of the representative fungi of dermatomycosis with minimum inhibitory concentration of $39{\sim}78\;{\mu}g/ml$. The antifungal spectrum of trans-cinnamaldehyde was broader than that of commercial antifungal agent, Ketoconazole.