• The Korea Journal of Herbology
• /
• v.33 no.2
• /
• pp.1-7
• /
• 2018

Objectives : This study was conducted to evaluate the antioxidant activity and inhibitory activity of pancreatic lipase in vitro using natural products sangju dungsi, chungdo bansi, kabju baekmok three kind of young persimmon fruit extracts and to develop a high - functional anti - obesity substance with reduced body fat. Methods : The antioxidative effect of the three kind of young persimmon fruit extracts was determined by hot water extraction, 30% EtOH extraction and 70% EtOH extraction. The antioxidant activities were evaluated through radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals. Furthermore, we examined total phenol and flavonoids contents. And the pancreatic lipase inhibition was measured by selecting the sangju dungsi extract with antioxidant effect. Results : The yield of water, 30% and 70% EtOH extract from young persimmon fruit was sangju dungsi (water 8.3%, 30% EtOH 18.1%, 70% EtOH 16.9%), chungdo bansi (water 16.2%, 30% EtOH 16.1%, 70% EtOH 11.6%), kabju baekmok (water 16%, 30% EtOH 16.8%, 70% EtOH 11.5%). The sangju dungsi 30% EtOH extract eminent DPPH ($IC_{50}$, $19.25{\pm}2.94{\mu}g/m{\ell}$) and ABTS ($IC_{50}$, $19.94{\pm}4.07{\mu}g/m{\ell}$) radical scavenging activity, and total phenol $52.37{\pm}0.78mg/g$ and flavonoid $7.97{\pm}0.13mg/g$ contents were also excellent. It also showed excellent pancreatic lipase inhibition efficacy. Conclusion : The extracts from the three kind of young persimmon fruit extracts showed excellent antioxidant activity. sangju dungsi 30% EtOH extract may be a new anti-obesity material by reducing fat absorption through the inhibition of pancreatic lipase.

• Korean journal of applied entomology
• /
• v.45 no.1 s.142
• /
• pp.59-66
• /
• 2006

The damaged area by and the distribution of Japanese gall forming thrips, Ponticulothrips diospyrosi Haga et Okajima (Thysanoptera: Phlaeothripidae) in Korea were surveyed based on the answers of persimmon growers to questionnaire. Seasonal occurrence of each developmental stage was estimated by monitoring the individuals in damaged leaves, and effect of trap site and side of sticky board were studied by yellow sticky traps at three sweet persimmon orchards in Gimhae and Jinju (orchards A and B), Gyeongnam province, Korea in 2005. P. diospyrosi gave damage to astringent persimmon as well as sweet one. The damaged area of persimmon orchard has sharply increased since 2000, reaching 446 ha nationwide; Gyeongnam province was most severely damaged, followed by Gyeongbuk and Jeonnam provinces. Most of the farmers answered that they sprayed insecticides and removed the damaged leaves to control P. diospyrosi. The overwintered adults were observed in the damaged-rolled leaves from mid May and the 1st generation adults from early-mid June. No thrips were observed in the damaged leaves after mid July. Yellow sticky trap data showed that peak adults catch of the overwintered generation was mid May, and that of the 1st generation was mid-late June in Gimhae and late June in Jinju. Sticky traps set at orchard-pine forest border caught significantly more number of the 1st generation adults than those at the orchard center, even though timing of peak catches was not different between the two sites. There was a tendency of more catches on the side of sticky trap facing pine forest than the other side facing orchard center, even though the catches on both sides showed no statistical difference.

• Korean Journal of Food Science and Technology
• /
• v.47 no.3
• /
• pp.336-344
• /
• 2015

This study was conducted to investigate changes in the physicochemical, antioxidant, and sensory properties of burdock during 9 repeated rounds of steaming ($90^{\circ}C$, 3 h) and drying ($60^{\circ}C$, 20 h) procedures. The moisture content decreased from 81.95% to 7.64% as the process was repeated. Fresh burdock showed the highest total sugar content, with 518.35 mg/g of soluble sugar, 86% being inulin. The reducing sugar content was the greatest (377.00 mg/g) in burdock that had been processed 3 times. The brown color continuously intensified, reaching its peak at 7 rounds of processing, and then weakened. Crude saponin content was the highest (6.17%) after the 5th processing. Polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were the highest at the 3rd and 5th procedures, respectively. Repeated processing weakened the grass and root odors and the bitter, astringent, and metallic tastes, whereas it strengthened the sweet and savory odors, caramel flavor, and richness.