• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.473-480
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• 2016

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.

• Korean Journal of Medicinal Crop Science
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• v.28 no.2
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• pp.136-141
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• 2020

Background: The leaves of the goji berry (Lycium chinense Mill.) are used as raw materials in processing and by replace fruits to some extent. The reason is that the leaves are cheaper, however, betaine content is higher than in the fruits. These experiments were conducted to determine the planting density and cutting height for producing a large number of leaves. Methods and Results: The cultivar 'Myeongan' with many branches was used. When the shoot height reached 50 cm - 70 cm, harvesting was possible four times a year. The time to next harvest was approximately 38 days after regeneration of new shoots. Leaf quantity was in the order of 1st > 2nd > 4th > 3rd harvest. Insect damage occurred during the third harvest in late July and early August, therefore, eco-friendly control was necessary. The total yield was higher at the planting density 60 cm × 30 cm than that of 60 cm × 20 cm or 60 cm × 40 cm. The yield at cutting for shoot height of 60 cm was increased by 6.3 percent compared to that of 50 cm, At the cutting height of 70 cm, harvest was difficult owing to hardening of stems and thorns. Betaine content, an indicator component of goji berry, was not significantly different according to planting densities and cutting height. Conclusions: The ideal cutting period to produce leaves of goji berry for processing is when the shoots grow to approximately 60 cm, and the leaves can be harvested 4 times a year. The dried-leaf yield was highest at the planting density of 60 cm × 30 cm.

• Korean Journal of Plant Resources
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• v.33 no.5
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• pp.436-445
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• 2020

Goji berry (Lycium chinense Mill.) is one of medicinal plants. Its leaves has been used to manufacture the functional foods by replacing the dried-fruit because of low production costs. In order to produce the leaves of uniform quality, continuous selection and the establishment of cultivation techniques were required. Among the eleven recommended cultivars, 'Myeongan' showed high yielding and rapid regeneration after cutting. The dried-leaf yield was linearly increased from 106 kg/10a on May 16 to 287 kg/10a on June 20. An appropriate cutting date and cutting length (about 60-70 cm) was important factors for its efficient regeneration. The late cutting times were not suitable due to difficulties during plant harvesting because of stem rigidity and thorn generation. The betaine content of leaves ranged from 1.43 ~ 2.63% and significantly affected by the varieties and the cutting dates. The main physiological functionality of leaf was Angiotesin-1-converting enzyme (ACE) inhibitory activity, representing the anti-hypertensive. The other physiological functionalities, XOD inhibitory activity, antioxidant activity, tyrosinase inhibitory activity, SOD-like activity, α-glucosidase inhibitory activity and fibrinolytic activity, were not detected or less than 20%.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.227-236
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• 2019

Antioxidant activity in water and ethanol extracts of dried Lycium chinense fruit, as a result of the total phenolic and tannin content, was measured using a number of chemical and biochemical assays for radical scavenging and inhibition of lipid peroxidation, with the analysis being extended by applying a bootstrapping statistical method. Previous statistical analyses mostly provided linear correlation and regression analyses between antioxidant activity and increasing concentrations of phenolics and tannins in a concentration-dependent mode. The present study showed that multiple component or multivariate analysis by applying multiple regression analysis or regression planes proved more informative than linear regression analysis of the relationship between the concentration of individual components and antioxidant activity. In this paper, we represented the multivariate analysis of antioxidant activities of both phenolic and tannin contents combined in the water and ethanol extracts, which revealed the hidden observations that were not evident from linear statistical analysis.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.482-486
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• 2020

Cases of inflammatory bowel diseases including ulcerative colitis are increasing in Korea and development of non-steroidal anti-inflammatory drugs (NSAIDs) are widely investigated. Natural products with anti-inflammatory properties are rising as safe candidates for NSAIDs. The extract of turmeric or puffed turmeric mixed with herbal extract (goji berry, liquorice, lycium root, and dong quai) was treated to acute colitis mice by oral gavage. The symptoms of colitis, i.e., body weight loss, fecal score, and shortened colon length, were significantly attenuated by puffed turmeric extract with the herbal extract. Non-puffed turmeric extract with herbal extract, however, exhibited a very marginal recovery. Tissue culture supernatant of colons further revealed that both puffed turmeric and non-puffed turmeric extracts with herbal extract suppressed pro-inflammatory cytokine production at a comparable level. These results indicate that puffing is a simple and promising process of turmeric for enhancement of anti-inflammatory properties.