• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.111-118
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• 2014

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color 'a' value decreased, and 'b' value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.279-290
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has special taste, aroma and red leaves. Only Korean and Chinese have been eating blanched Cedrela sinensis leaves. In this study, quality characteristics and antioxidant activity of Cedrela sinensis Jeonbyeong were compared and analyzed by pulverizing Cedrela sinensis leaves and subsequently adding by adjusting the amount of Cedrela sinensis powder. For analyzing the quality characteristics, the moisture content and pH of Jeonbyeong batter, specific volume, moisture content, color, texture profile analysis and sensory evaluations are measured. Total phenolic content showed $16.11{\pm}0.09$ mg GAE/100 g in the 12% Cedrela sinensis powder added group, which was the highest. DPPH free radical scavenging activity of Jeonbyeong indicated the highest score in the 12% Cedrela sinensis powder added group(p<0.001). While the pH(p<0.01) and moisture content(p<0.001) of batter and moisture content(p<0.01) of Jeonbyeong significantly decreased with increasing Cedrela sinensis powder content. Chromaticity measurement results of Jeonbyeong showed significantly decreased L value and b value chromaticity (p<0.001) and increased a value. Hardness significantly increased with increasing Cedrela sinensis powder content. In the sensory evaluations, 9% Cedrela sinensis powder added group ranked significantly higher than any other group in every section. From these results, we suggest that Cedrela sinensis leaves show remarkable antioxidant activity as a good ingredient for functional processed food.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.153-161
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• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.100-106
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• 1999

The antioxidative effect of leaves of Cedrela sinensis on 0.1M-linoleic acid was compared with some commercial antioxidants during storage at 50$\pm$2$^{\circ}C$ for 20 hours, and on soybean oils at 60$\pm$2$^{\circ}C$ for 30days. In the oxidation of linoleic acid, antioxidative effects of various leaves of Cedrela sinensis extracts and other antioxidants were shown in the following orders: 3% leave of Cedrela sinensis methanol extract＞1% leave of Cedrela sinensis methanol extract＞0.02% BHT＞3% leave of Cedrela sinensis ethyl acetate extract＞0.5% leave of Cedrela sinensis methanol extract＞0.02% tocopherol＞leave of Cedrela sinensis methanol extract 0.1, 0.02%＞leave of Cedrela sinensis ethyl acetate extract 1, 0.5, 0.1, 0.02%＞control, while in the oxidation of soybean oil, 1% leave of Cedrela sinengis methanol extract＞0.02% BHT＞3% leave of Cedrela sinengis methanol extract＞0.02% tocopherol＞control. The relative antioxidant effectiveness (RAE) were shown to be available in all substrates and the best effect was shown in substrate added compound of 3% leave of Cedrela sinensis methanol extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1792-1798
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has a special taste and aroma. This study is conducted to investigate the effect of Cedrela sinensis powder on the antioxidant activity and the quality characteristics of Maejakgwa (Korean traditional cookie). Maejakgwa was prepared with different amounts of Cedrela sinensis powder (in ratios of 0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in Cedrela sinensis powder and Maejakgwa. For analyzing the quality characteristics, the bulk density and pH of the dough, moisture contents, volume, color, texture profile analysis, and sensory evaluations were measured. The bulk density, moisture contents, volume, total phenol contents and DPPH free radical scavenging activity of Maejakgwa significantly increased with increasing Cedrela sinensis powder (P<0.001), while the pH of the dough, L values and b values of Maejakgwa significantly decreased with increasing Cedrela sinensis powder content (P<0.001). The consumer acceptability score for 10% Cedrela sinensis Maejakgwa ranked significantly higher (P<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. From these results, we suggest that Cedrela sinensis is a good ingredient for increasing the consumer acceptability and functionality of Maejakgwa.

• Food Science and Preservation
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• v.19 no.6
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• pp.873-881
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• 2012

This study was to examine the quality characteristics of Cedrela shoots according to soy sauce conditions. First, the results were on solid samples (pickled Cedrela sinensis shoot) as follows: The pH and acidity of Cedrela shoots tended to decrease slightly in the licorice added section. The sugar content and salinity of Cedrela shoots tended to decrease gradually during the storage period. The color values of Cedrela shoots tended to change from green to dark green due to soy sauce as their storage periods. The texture of Cedrela shoots had differences according to their unique characteristics, but the change was small in the licorice added section. The overall preference appeared most high in P1-1. Next, the results were on Liquid samples (soy sauce) as follows: The pH and acidity of soy sauce tended to decrease gradually during the storage period. The sugar content and salinity did not change a lot. Microorganisms were not detected during the storage period in the established conditions. Therefore, the conditions for quality changes about pickling soy sauce during the storage period have been established and it can be anticipated to commercialize various pickle food using Cedrela shoots.

• YAKHAK HOEJI
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• v.37 no.3
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• pp.306-310
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• 1993

The leaves of Cedrela sinensis have been used for food at south area in Korea and oriental medicine for treating enteritis, dysentery and itch. Kaempferol, methyl gailate, quercetin, afzelin, quercitrin, isoquercitrin and rutin were isolated from the leaves of this plant and characterized by spectral data. These compounds are reported for the first time from this plant.

• Korean Journal of Pharmacognosy
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• v.27 no.3
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• pp.219-223
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• 1996

From the rachis of Cedrela sinensis A. Juss., methyl gallate, quercitrin, bis-(p-hydroxyphenyl)ether, adenosine, isoquercitrin, rutin, (+)-catechin and (-)-epicatechin were isolated and characterized by spectral data.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.581-585
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• 1993

Five flavonoids isolated from the ethyl acetate fraction of Cedrela sinensis A. Juss. were identified by high performance liquid chromatography. Separation was achieved by reversed phase chromatography on ${\mu}-bondapak$ C18 column with isocratic elution method. The content of the major flavonoid, quercitrin was about 9.48%(w/w) and 37.06%(w/w) for the methanol extract and ethyl acetate fraction, respectively.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1059-1066
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• 2014

In this study, the nutritional value, total polyphenol content, total flavonoid content, and antioxidant activity of freeze-dried Cedrela sinensis tender leaf powder were examined. Among the nutritional values, the crude protein, crude fiber, calcium, and potassium were abundantly present in Cedrela sinensis. The Cedrela sinensis powder was extracted with two solvents, 70% ethanol and distilled water (D.W.), to evaluate its functional properties. Total polyphenol and flavonoid contents were measured in the two different extracts, and the extracts were screened for their potential antioxidant activities using tests such as DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), and ABTS radical scavenging assay. Although both extracts exhibited good antioxidant activities against trolox, the ethanolic extract exhibited higher antioxidant activities than the D.W. extract. These results indicated that the Cedrela sinensis powder is a high-valued food ingredient and the extraction with 70% ethanol will be useful as a nutritional source with natural antioxidant activities.