• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.461-464
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• 2004

Antioxidant artivity of Maesil (Prunus mume) was evaluated based on peroxide value (POV), thiobarbiturie acid reactive substances (TBARS value), and electron-donating ability using 1,1-diphenyl-2-pycryl hydrazil (DPPH) method. POVs for soybean oil with 0.02% antioxtdants were 276.93, 223.32, 217.38, 238.40, and 226.55 meq/kg in control, ascorbic acid, dibutyl hydroxytoluene (BHT), extract of dehydrated Maesil flesh (EDMF), and extract of dehydrated Maesil juice (EDMJ), respectively, Antioxidant activities for TBA values were 29.94. 45.35 13.81, and 25.00% In ascorbic acid, BHT, EDMF, and EDMJ, respectively. Electron-donating abilities by DPPH were 96.69, 77.82, 34.84, and 43.50% in ascorbic acid, BHT, EDMF, and EDMJ, respectively, EDAs by DPPH with 0.02% EDMF and EDMJ were 53.21 and 59.19%, respectively.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.5
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• pp.2973-2978
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• 2013

Maesil (Prunus mume Siebold & Zucc.), a member of the genus Rosaceae, has been reported to have antioxidative effects, as well as anticancer influence in many cancer lines. Thus, this present study was designed to investigate the inhibitory effect of fermented Maesil with probiotics against 7,12-dimethylbenz[a]anthracene (DMBA), 12-O-tetradecanoyl phorbol 13-acetate (TPA)-induced mouse skin carcinogenesis via its antioxidative potential. Mice were fed a diet containing fermented Maesil, containing either 1% (1% FM fed group) or 2% (2% FM fed group) along with probiotics following DMBA and TPA exposure. Continuous ingestion of the experimental feed markedly inhibited skin carcinogenesis, as evidenced by a marked decrease in papilloma numbers and epidermal hyperplasia as well as cellular proliferation and the percentage of proliferating-cell nuclear antigen positive cells. Also, the FM fed group showed an increase of total antioxidant capacity as well as an increased level of phase II detoxifying enzymes such as superoxide dismutase, concurrent with a decreased lipid peroxidation activity level. Taken together, these results suggest that fermented Maesil has the ability to suppress the development of DMBA-TPA induced skin carcinogenesis, via the reduction of lipid peroxidation, enhancing total antioxidant capacity and phase II detoxifying enzyme.

• Food Science and Preservation
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• v.14 no.5
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• pp.552-556
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• 2007

The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.

• Food Science and Preservation
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• v.14 no.4
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• pp.378-384
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• 2007

Powder, or a concentrate, of maesil (Prunus mume) were used in the making of kochujang, and were added to kochujang at 0.5 or 1.0% (w/w). Kochujang fermented with maesil powder lower moisture content than did samples fermented with maesil concentrate. Moisture content slowly increased during fermentation, and was $3{\sim}4%$ higher than the initial value after 8 weeks of fermentation. Kochujang fermented with maesil powder or maesil concentrate showed lower pH values and higher total acidities than did the control. The total microbial count was $3.6{\times}10^7\;5.4{\times}10^7\;cfu/g$, and yeast and mold levels were $2.0{\times}10^7{\sim}3.6{\times}10^7\;cfu/g$, as kochujang fermentation commenced. Microbial load reached a maximum by 4 weeks of fermentation, and decreased thereafter. L (lightness), a (redness) and b (yellowness) values of kochujang gradually decreased during fermentation. Compared to methanol extracts of kochujang, water extracts and ethanol extracts showed higher free radical scavenging abilities at the initial stage of fermentation. Control, and samples with 0.5% (w/w) maesil powder or maesil concentrate, attained higher scores in sensory evaluation tests than did samples with higher maesil levels, and were not significantly different at P>0.05 as determined by Duncan's multiple range test.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.419-424
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• 2002

Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3% maesil extract crud yogurt added with 20% maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3% maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3% maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3% maesil extract curd yogurts added with 20% maesil flesh were higher than others.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.163-169
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• 2017

The purpose of this study was to estimate the antimicrobial activity of Maesil (Japanese apricot, Prunus mume) extract against Vibrio vulnificus. The strains tested in the study were 28 V. vulnificus isolates originated from fish, seawater, mud flat and seawater in fish restaurant. The vvhA gene was detected using real-time PCR and biochemical identification expressed above good identification in 28 isolates of V. vulnificus. All of V. vulnificus used in this study was susceptible to tetracycline and chloramphenicol antibiotics. These two antibiotics were considered to be useful for the treatment of patients. Maesil extracts 2.5% and 5% showed antimicrobial activity against V. cholerae NCCP 13589 and V. parahemolyticus NCCP 11143. V. vulnificus isolate and V. vulnificus NCCP 11135 showed growth inhibition at 1.25%, 2.5% and 5% of Maesil extract, respectively. Compared with V. cholerae and V. parahemolyticus, the antibacterial activity of Maesil extract against V. vulnificus was high. The minimum bactericidal concentration of Maesil extract for V. vulnificus was 1.6%. These results revealed that Maesil extract was found to be very useful for inhibiting the growth of V. vulnificus and can be expected to prevent food poisoning caused by V. vulnificus.

• Food Science and Preservation
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• v.13 no.6
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• pp.783-788
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• 2006

Quality changes of kimchi added with 10 or 20% Prunus mume liqueur byproduct (PLB), obtained after producing Prunus mume liqueur. during fermentation at $10^{\circ}C$ for 25 days were investigated. The pH and titrtable acidity in 20% PLB added kimchi were changed more gradually during fermentation for 25 days compared to control. Total bacteria and lactic acid bacteria counts in kimchi added with 20% PLB were lower than those of control during fermentation for 15 days. Kimchi fermentation was delayed about 10 days with 20% PLB. L and a values of kimchi added with PLB decreased but b value increased with increasing the concentration of PLB. In the sensory evaluation of kimchi fermented for 10 days, the texture score of PLB added kimchi was higher than that of control, and increased with increasing the concentration of PLB. There were no significant differences (p < 0.05) in overall acceptability among control kimchi and PLB added kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.622-628
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• 2006

Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang ('Maesil Kochujang') were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest level at the 40 days of aging and then decreased slowly. The changes of moisture content were complicated in the beginning, but after 60 days it increased slowly. The water activity decreased but salt concentration increased consistently in all samples during aging. L* and a*-values decreased during aging and L*, a*, and b*-values decreased significantly with high amount of Maesil extract in the sample. Soluble solid contents increased slowly while reducing sugar contents increased for up to 40 days and then decreased. Amino nitrogen contents increased steadily after 40 days of aging and they reached at $230.00{\sim}246.00mg%$ upon 100 days of aging.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.29-34
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• 2003

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. This study was carried out to examine the antimicrobial effect of juice from Prunus mume against pathogens such as Escherichia coli, Salmonella enteritidis, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The juice of Prunus mume had the strongest antimicrobial activity to Sal. enteritidis. The concentrations of Prunus mume juice for the formation of clear zone were 1% for Sai. enteritidis(15.0mm), 3% for Lis. monocytogenes(14.7mm), and 5% for Bac. cereus(14.75mm), Esc. coli(13.45mm) and Sta. aureux(11.9mm). The growth of all tested microorganisms was inhibited apparently in tryptic soy broth containing 3% and 4% Prunus mume juice. And it was found that the Prunus mume juice showed the highest antimicrobial properties, followed by Sal. enteritidis, Bac. cereus, Sta. aureus, Lis. monocytogenes, Esc. coli.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.697-700
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• 2018

This study investigated changes in amygdalin of maesil liqueurs during leaching and ripening, and their qualities during ripening. Maesil was leached at $24^{\circ}C$ for 3 months in a commercial soju (30% alcohol). During leaching, amygdalin contents dramatically increased by 1 month, remained at a plateau by 2 months, and then decreased at 3 months. Once completion of leaching, maesil liqueurs were ripened for 3 months together with maesil (ML1) and maesil flesh itself (ML2), and without maesil (ML3). During ripening, amygdalin contents significantly decreased for all treatments, and the reduction in amygdalin rapidly proceeded in the order: ML2>ML1>ML3. Alcohol contents decreased for ML1 and ML2, while remained constant for ML3. Their pH and titratable acidity observed only subtle changes, and their color became increasingly darker. Overall results suggested that the long-term ripening of maesil liqueurs containing maesil or maesil flesh (without seeds) may resolve the concern on their amygdalin toxicity.