• FLOWER RESEARCH JOURNAL
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• v.17 no.1
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• pp.67-73
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• 2009

This study was conducted to establish a strategy to improve the grafted cacti export which has been stagnated in these year. To promote its exporting, first of all, Korean cactus producer needs to save the cost of labor by using bottom nutriculture system for the greater national competitiveness. Second, it is desired to diversify the export cactus items such as a new variety of Epiphyllum truncatum, big size of perfect brand, a finished package production to satisfy foreigner's demand coping with international market change of grafted cacti. On the other hand, Korean cultivar protection and national negotiation for a reducing tariff rate or an efficient plant inspection system are also needed.

• FLOWER RESEARCH JOURNAL
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• v.17 no.2
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• pp.141-145
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• 2009

This study was carried out to investigate growth response of Chamecereus silvestrii 'Hee-Mang' in accordance to day and night temperature in winter season. The plant height was maximized at $20/15^{\circ}C$ (day/night). Globe height and diameter were the highest in the day temperature of $25^{\circ}C$. Globe diameter was relevant high by increasing day temperature. Hunter 'a' value is significantly lower by decreasing of night temperature whereas 'b' value is higher. Characteristic of de-rooted grafting cactus was continually decreased until 15 days, then started growth again.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Journal of Pharmacopuncture
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• v.25 no.2
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• pp.121-129
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• 2022

Objectives: The chemical composition of cactus pear seed oil (Opuntia ficus-indica [L.] Mill.) was analyzed in terms of its fatty acid composition, tocopherol content, phenolic identification, and the oil's phenolic-rich fraction antioxidant power was determined. Methods: Fatty acid profiling was performed by gas chromatography coupled to an FI detector. Tocopherols and phenolic compounds were analyzed by LC-FLD/UV, and the oil's phenolic-rich fraction antioxidant power was determined by phosphomolybdenum, DPPH assay and β-carotene bleaching test. Results: Fatty acid composition was marked by a high unsaturation level (83.22 ± 0.34%). The predominant fatty acid was linoleic acid (66.79 ± 0.78%), followed by oleic acid (15.16 ± 0.42%) and palmitic acid (12.70 ± 0.03%). The main tocopherol was γ-tocopherol (172.59 ± 7.59 mg/kg. In addition, Tyrosol, vanillic acid, vanillin, ferulic acid, pinoresinol, and cinnamic acid were identified as phenolic compounds in the analyzed seed oil. Moreover, the oil's phenolics-rich fraction showed a significant total antioxidant activity, scavenged DPPH up to 97.85%, and effectively protected β-carotene against bleaching (97.56%). Conclusion: The results support the potential use of cactus pear seed oil as a functional food.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1268-1272
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• 2004

The 70% ethanol extract from cactus Chounnyouncho (Opuntia humifusa) was fractionated subsequently by hexan, chloroform, ethyl acetate, buthanol and water. The ethyl acetate fraction exhibited strong antimicrobial activities by paper disk diffusion method on the five strains of food born bacteria Bacillus subtilis, Staphylococcus aureus subsp. aureus, Escherichia coli, Salmonella typhimurium and Pseudomonas fluorescens. It has a heat resistance to show inhibitory effect after heat treatment at 11$0^{\circ}C$ for 1 hr. The ethyl acetate fraction showed almost perfect growth inhibition at over 700 ppm on the tested strains.

• Asian Journal of Turfgrass Science
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• v.10 no.2
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• pp.125-142
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• 1996

Crassulacean acid metaholism (CAM) was investigated in leaves and stems of the succulent $C_4$dicot Portulaca oleracea L. Under 14-hour days, stem tissues showed much greater fluctuation of acidity than leaf tissues. But leaf and stem tissues showed almost same CAM-like pattern of acid fluctuation under 8-hour days. Stem tissues of R oleracea grown under the naturai environment showed high CAM activity, but no CAM activity was seen in leaves of those plants. In the naturally growing plants, the rapid acidification was seen in intact stems at dawn, but defoliated stems showed only a gradual increase. RuBP carlboxylase activity was very high at 2:00 P.M. in both leaves and stems. However, its activity at 1:00 A.M. and 5:30 AM. was hardly detected. particularly, activity of PEP carboxylase in leaves was very high in the early morning, though that in stem tissues was little. These results indicate that $CO_2$ passed through open stomata at dawn may be assimilated by PEP carboxylase in leaves, and then $C_4$ products move to stems. The levels of nitrate concentration and of nitrate reductase were higher in stems than in leaves. The levels were also higher in the light than in the dark. It would be suggested that considerable amount of nitrate absorbed from roots ho assimilated in stems, and nitrate transferred to leaves via stem tissues be reduced there. Key words: Portalaca oleracea, Cactus, Photosynthesis, Nitrogen assimilation, Crassulacean acid metabolism (CAM).

• Korean Journal of Plant Resources
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• v.31 no.1
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• pp.32-36
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• 2018

An unrecorded cactus species, Opuntia monacantha Haw. (Cactaceae), is newly reported in Korea. It was found growing on the coast of Jeju Island. It is distinguished from other Opuntia species by the following morphological characteristics. It is an erect succulent tree, commonly 2~3 m, but can reach 4 m. It is highly branched at the top and has drooping upper branches. The cladodes are oval to obovate, narrowing basally, and glossy green. It has yellow outer tepals with a reddish median stripe on the back. It produces purple fruit with yellowish green juicy pulp, which contains several rudimentary seeds and very few mature seeds (<2). The Korean name "Wang-seon-in-jang" is given to the species, based on the height of the plants and the large cladodes.

• Korean Journal Plant Pathology
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• v.13 no.2
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• pp.73-78
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• 1997

A virus was purified from Korean cactus (Chamaeaereus silverstrii f. Variegata Hort) showing necrotic spots and its biophysicochemical properties were examined. The typical necrotic spots were observed on healthy looking cactus inoculated with the purified virus and the various symptoms from necrotic spots to systemic were observed on 17 species of test plats used, which suggests that the purified virus has the normal infectivity and wide host range. Ultraviolet absorption scanning analysis revealed that the viral preparation had the typical curve with shoulder at 290 nm and its ratio of absorbances at 260 nm to 280 nm and extinction coefficient was 1.156 and 2.86, respectively. The virus represented one distinct and homogeneous band and molecular weight of viral coat protein was determined to 17, 000 Dalton by SDS-PAGE. The virus revealed rod-shaped virion (325$\times$20 nm) by electron microscopy. Based on these results, it has been thought that the virus purified in this study is the pathogenic agents causing necrotic spot symptom on Korean cacuts and one of the member of tobamovirus family.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.