• Proceedings of the Korean Society of Crop Science Conference
• /
• 2006.04a
• /
• pp.430-431
• /
• 2006

• Food Science and Preservation
• /
• v.16 no.3
• /
• pp.405-411
• /
• 2009

The manufacturing process and quality properties of Lactococcus lactis-fermented yakchobugak (LFY) containing some colored agro-food products were investigated to develop a good organoleptic bugak from the leaf of the medicinal herb. The de-oiling rate of LFY by centrifugation was 37.6%, which was significantly different to the 3.5% value obtained after standing and the 8.9% value obtained with the beating method (p<0.05). Reducing power (RS) increased with addition of increasing levels of ethanol extracts from agro-food powders. The RS of green tea extract-supplemented LFY had the highest value of 0.97 at $500{\mu}g/mL$, and this was significantly different to values obtained using other extracts (p<0.05). At 83.84%, the DPPH (2,2-diphenyl-1-picrylhydrazyl) free-radical scavenging activity of green tea extract-supplemented LFY was the greatest of all samples tested, followed by LFY with woolgeom at 39.48%, LFY with black rice at 28.45%, and LFY with bokbunja at 22.24% all ethanol extracts were added at $50{\mu}g/mL$ (p<0.05). Acid values of green tea and bokbunja LFYs stored in transparent PE bags at $60^{\circ}C$ for 7 days were 1.82% and 2.03%, respectively. Textural hardness values of LFYs were less than 250.62, except for LFYs with black rice and woolgeom, but these values increased $2{\sim}3$-fold after lactic acid fermentation. Carbohydrate and protein content of LFYs were in the ranges $58.95{\sim}64.63%$ and $7.50{\sim}8.68%$, respectively. Lipid and calorie contents of woolgeom LFY had the lowest values of 22.02% and 490 Kcal, respectively.

• Korean journal of applied entomology
• /
• v.61 no.2
• /
• pp.377-385
• /
• 2022

Most pruning branches of mulberry, Korean raspberry (bokbunja), and blueberries are discarded without use. These discarded pruning branches were utilized as feed in the investigation of the development and oviposition characteristics of Protaetia brevitarsis with a focus on breeding possibilities. It was observed that the developmental period of P. brevitarsis larvae fed with berry fermented sawdust from mulberry, bokbunja, and blueberry was shortened to 157.3 130.3 days, and 140 days, respectively, compared to 169.3 days for those fed with oak fermented sawdust. The weight and survival rate of the larvae also increased. Under all three types of fermented sawdust feed, the percentage of larvae with weight ≧ 2.5 g during the group was over 60% between 6-8 weeks after hatching; however under oak fermented sawdust feed, it was within 10%, and the percentage only increased after 10 weeks. The average number of eggs laid per female was ≧ 80, with an average oviposition period of approximately 9 weeks; however, there was no significant difference owing to the large deviation per individual. Furthermore, mixed fermented sawdust from the three berries enhanced the growth rate of larvae, and there was no difference in the number of eggs laid compared to those fed with control oak fermented sawdust. Our study demonstrates berry fermentation sawdust is just as effective as oak fermentation sawdust in the breeding of P. brevitarsis.

• Food Science and Preservation
• /
• v.23 no.2
• /
• pp.267-274
• /
• 2016

This study was conducted to examine the physicochemical properties and antioxidant activities of medicinal fruit extracts (Corni fructus, Schizandra chinensis, Rubus coreanus Miquel and Lycii folium) with different extraction mixing ratios (MS, an equal ratio of the medicinal fruit = 1.25:1.25:1.25:1.25; M1, 2:1:1:1; M2, 1:2:1:1; M3, 1:1:2:1 and M4, 1:1:1:2) from medicinal fruit. pH, sugar content and acidity of the extracts were 3.22~3.52, $3.20{\sim}4.20^{\circ}Brix$ and 3.60~5.85%, respectively. The extraction yield of M2 (42.33%) was higher than those of MS (36.03%), M1 (40.40%), M3 (32.53%) and M4 (35.90%). The total polyphenol and flavonoid contents of M3 were 14.54 g/100 g and 5.65 g/100 g, respectively. The DPPH and ABTS radical scavenging activities of M3 at $1,000{\mu}g/mL$ were 86.09% and 90.49%, respectively. The ferric-reducing antioxidant power and the reducing power of M3 at $250{\sim}1,000{\mu}g/mL$ were $0.36{\sim}0.86{\mu}M$ and 0.21~0.96, respectively. The antioxidant activities of M3 were significantly higher than those of the other extracts. In conclusion, this study demonstrated that medicinal fruit extracts had potential as a functional material.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.2
• /
• pp.224-230
• /
• 2009

This study was to investigated the effects of adding of medicinal herbal (cinnamon, licorice and Bokbunja) to ground beef during storage by examining surface color, water holding capacity, cooking loss, increased rate of thickness, decreased rate of diameter, pH, VBN (volatile basic nitrogen) content and TBARS (2-thiobarbituric acid reactive substances) values of the beef under cold ($4{\pm}1$) storage conditions for 9 days. Four types of ground beef were prepared by adding the follow: 10% water (control), 10% cinnamon extracts (T-1), 10% licorice extracts (T-2), and 10% Bokbunja extracts (T-3). The $L^*$ (Lightness) and $a^*$ (Redness) values of the beef significantly decreased (p<0.05) whereas no significant changes were shown in the $b^*$ (Yellowness) value during storage, and which were not influenced by the additions of herbal extracts. Water holding capacity was significantly increased during cold storage (p<0.05), and was not influenced by the addition of the extracts. The cooking loss of the control, T-2 and T-3 were significantly decreased during cold storage (p<0.05), and T-1 had no significant changes in cooking loss. There were no significant changes in the thickness and diameter during cold storage, and which were not influenced by the addition of the extracts. The pH of the control decreased until 6 days of storage, but increased at 9 days, and the pH levels of T-1, T-2 and T-3 decreased during cold storage. VBN content was increased during cold storage and the VBN contents of the samples containing herbal extracts were lower than that of the control. In addition, the TBARS values of the ground beef containing the extracts were lower than that of the control.

• Journal of Life Science
• /
• v.17 no.8 s.88
• /
• pp.1147-1151
• /
• 2007

The human skin is constantly exposed to environmental irritants such as ultraviolet, smoke and chemicals. Free radicals and reactive oxygen species caused by them play critical roles in cellular damage. They not only injure the skin structure but also participate in the immensely complex inflammatory reaction. Anti-wrinkle effects of the Oriental herb extracts(OHE) were evaluated by the determination of anti-oxidation, collagenase inhibition and collagen synthesis in normal human fibroblast. OHE showed antioxidative activity as high as vitamin C, trolox and DL-penicillamine. Also OHE showed promotive effect on collagen synthesis and inhibitory effect on collagenase activity. These results demonstrated that OHE could be useful as an anti-wrinkle cosmetic ingredient.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.338-345
• /
• 2003

Response surface methodology was used for monitoring changes in phenolic compounds properties of Rubi Fructus extract depening on extraction conditons. The three independent variables (extraction conditions) were ratio of solvent to sample content (5, 10, 15 mL/g), ethanol concentration (20, 40, 60%) and extraction time (2, 4, 6 hr). It was anticipated that each of the five dependent Y variables (responses) would be affected by the three independent variables. The dependent responses were total yield, total phenolics content, electron donating ability, antioxidant ability and nitrite-scavenging ability (pH 1.2, 3.0, 4.2, 6.0). Total yield, total phenolics content, electron donating ability and antioxidant ability were affected by ratio of solvent to sample content. Nitrite- scavenging ability at pH 1.2 and pH 6.0 was affected by ethanol concentration, while it was affected by extraction time at pH 3.0 and pH 4.2. The optimum extraction conditions for total yield were 14.16 mL/g ratio of solvent to sample content,39.08% ethanol concentration and 2.99 hr extraction time. The maximum total phenolics content of extracts were shown at 14.06 mL/g ratio of solvent to sample content, 35.51% ethanol concentration and 3.15 hr extraction time.

• Korean Journal of Plant Resources
• /
• v.27 no.4
• /
• pp.271-278
• /
• 2014

Rubus coreanus has been used as a traditional medicine in Asia because of its various pharmacological properties. This study examined the effects of protocatechuic acid (PCA), one of phenolic compounds derived from R. coreanus on the lipid metabolism in high cholesterol diet-induced mice. A total of 30 male C57BL/6 mice were divided into 5 groups with 6 mice in each group as follows: (1) Control mice received normal diet (ND). (2) Mice received high-cholesterol diet (HCD) plus water, 10% sucrose solution and treated daily oral phosphate-buffered-saline (PBS) of equal volumes through gavage. (3) Mice received HCD and treated daily with 25 mg/kg b.w./day of PCA (4) with 50 mg/kg b.w./day or (5) with 10 mg/kg b.w./day of simvastatin via oral gavage for 12 weeks. Body weights were measured weekly for a period of experiment. After treatment, liver, thymus, spleen and kidney were harvested and weighed, and the lipid metabolite profiles (total cholesterol, triglyceride (TG), HDL-cholesterol (HDL-c), LDL-cholesterol (LDL-c) and liver-damaging markers (GOT and GPT) in serum were examined. PCA significantly reduced the total cholesterol, TG, LDL-c level and increased the HDL-c level. PCA administration also significantly reduced the levels of GOT and GPT. These results indicate that the PCA could be used as a functional material for lowering lipid and an adjuvant for the treatment of hyperlipemia.

• Korean Journal of Food Science and Technology
• /
• v.37 no.4
• /
• pp.549-556
• /
• 2005

Estrogenic and antioxidant activities of ethanol extracts of 45 edible and medicinal plants were evaluated by ${\beta}-galactosidase$ assay, and DPPH radical scavenging assay, and TBARS inhibition rate, respectively. Total polyphenol contents were in the range of 8.6 (Panax notoginseng Buck F.H. Chen.)-594.7 (Amomum globosum Loureiro) mg/g. Direct correlation between the DPPH radical scavenging activity and polyphenol content $(r^2=0.61)$ was established through simple regression analysis, whereas no correlation was observed between TBARS inhibition rate or ${\beta}-galactosidase$ activity and polyphenol content. Among medicinal plants screened, Glycyrrhiza glabra L. and Rheum undulatum L. showed strong antioxidant and estrogenic activities. Results of this study could be used as fundamental data for selecting potential phytoestrogen candidates.

• Korean Journal of Food Science and Technology
• /
• v.37 no.4
• /
• pp.574-578
• /
• 2005

Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbusnja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreanus (Yak-7), and Sc-24+Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24+Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation. Addition of pectinase (500 ppm) increased ethanol content by 0.1-1.5%. Organic acids of Bokbunja wine were citric, malic, shikimic, formic, and oxalic acids. Citric and malic acid contents remarkably decreased, whereas that of acid increased by fermentation. Total acidity of Bokbunja wine was dependent on citric acid content. Sc-24, Yak-7, and Bok-3+ pectinase were more efficient for improvement of wine-color, although color values of Bokbunja wine significantly decreased during early stage of fermentation. Sc-24 and Bok-3+500 ppm of pectinase, and 8-10 days of fermentation could enhance quality of Bokbunja wine.