• Title/Summary/Keyword: Omija (Schizandrin chinensis Baillon)

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Extraction Condition from Schizandra chinensis Baillon for Beverage Develooment of High Scizandrin Concentration (Schizandrin함량이 높은 음료개발올 위한 오미자 (Schizandra chinensis Baillon) 추출조건)

  • Choi, Eun-Oh;Lee, Bong-Soo;Park, Yong-Su;Seo, Eun-Ok;Chung, Bong-Woo
    • KSBB Journal
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    • v.23 no.3
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    • pp.271-275
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    • 2008
  • Omija (Schizandra chinensis Baillon) has five lignans such as schizandrin, gomisin A, gomisin N, gomisin C and schizandrin C. Its major constituent, schizandrin, has a deterrent effect on nephrotoxicity of cisplatin, blood sugar and an ulcer of the stomach. In this study, we have investigated optimized extraction condition to make high functional beverage by quantifying schizandrin and measuring of browning index. Browning index was used as an index of color deterioration of anthocyanin. Browning index was decreased according to increment in extraction temperature and ethanol concentration. The optimum extraction time, extraction temperature and alcohol concentration levels were 3 hrs, $46^{\circ}C$ and 24% alcohol for high schizandrin concentration and desired browing index.

Evaluation of the Quality Characteristics in Omija (Schizandra chinensis Baillon) Powder Tea (가공방법을 달리한 오미자 분말차의 품질 특성 분석)

  • Lee, Hyeon-Jeong;Sung, Jun-Hyung;Choi, Ji-Young;Cho, Jeong-Seok;Lee, Yeong-Min;Chung, Hun-Sik;Moon, Kwang-Deog
    • Korean Journal of Food Science and Technology
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    • v.48 no.1
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    • pp.42-47
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    • 2016
  • The purpose of this study was to evaluate the quality characteristics in different types of Omija (Schizandra chinensis Baillon) powder tea. Raw Omija was prepared in three ways: 1) freeze-dried powder of whole Omija (FD), 2) freeze-dried powder of pressed Omija juice (PF), and 3) granules of pressed Omija juice (PG). Dried Omija was extracted and prepared in three ways: 4) freeze-dried powder (EF), 5) granules (EG), and 6) spray-dried powder (ES). The total soluble solid contents and turbidity were higher in PG, EG, and ES than those in other samples. $L^*$ value, pH, and reducing sugar contents were higher in PG and EG than those in other samples. Finally, $a^*$ value, $b^*$ value, total phenolic compounds contents, antioxidant activities, total anthocyanin contents, and schizandrin contents were lower in PG and EG than those in other samples. These results show that FD, PF, EF, and ES are more effective in outstanding redness and antioxidant activities compared to other Omija powder products.

Changes of Antioxidant Activity and Lignan Contents in Schisandra chinensis by Harvesting Times (수확시기에 따른 오미자의 항산화 활성과 리그난 성분 함량 변화)

  • Choi, So-Ra;Kim, Chang-Su;Kim, Jong-Yeob;You, Dong-Hyun;Kim, Jeong-Man;Kim, Young-Sun;Song, Eun-Ju;Kim, Young-Gook;Ahn, Young-Seob;Choi, Dong-Guen
    • Korean Journal of Medicinal Crop Science
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    • v.19 no.6
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    • pp.414-420
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    • 2011
  • We investigated antioxidant activity and lignan contents by harvesting times to expand use of Schisandra chinensis (Turcz.) Baillon. Total polyphenol and flavonoid contents of seed was higher than those of flesh but there is not much difference in harvesting times. As $RC_{50}$ value, that was, the concentration of sample required for 50% reduction of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, was 13.7~24.2 ${\mu}g/m{\ell}$ in seed thus it showed a high antioxidant activity. Among lignan components, schizandrin content was the highest and followed by gomisin N and gomisin A in all of flesh and seed. Also these components in seed were 4~9 times more contained than those of flesh. All of them were decreased by harvesting times in flesh. But the contents of schizandrin and gomisin N were high in August 3rd and September 15th in seed, respectively. As the results, the seed of S. chinensis had high antioxidant activity and lignan contents so it could be potentially developed as a resource.

Chemical Components Composition on Different Parts of Fruit in Schisandra chinensis Baillon (오미자 열매 부위별 이화학적 특성)

  • Lee, Ka Soon;Lee, Bo Hee;Seong, Bong Jae;Kim, Sun Ick;Han, Seung Ho;Kim, Gwan Hou;Park, Saet Byeol;Kim, Hyun Ho;Choi, Taek Yong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.6
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    • pp.851-858
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    • 2016
  • The effective components of Schisandra chinensis are lignans (schizandrins and gomisins), which have various physiological functionalities such as anti-cancer, anti-inflammatory, and antioxidant activities. This study was carried out to determine the different parts of fruits in Schisandra chinensis to elevate their usefulness. Schisandra chinensis was separated into skin (epicarp), pulp (mesocarp), and seeds, and raw Omija and hot-dried Omija (HDO) were used as control. The most abundant component was nitrogen free extract (6.88~56.70%) followed by crude lipids (1.65~19.04%). The main mineral was K (383.10~2,024.10 mg/100 g), except in seeds where P was the main mineral. The main lignan in all parts of fruit was schizandrin, and the highest content of schizandrin was 9.46 mg/g in dried seeds. Total lignan content was 25.97 mg/g and 14.97 mg/g in dried seeds and HDO, respectively. A total of 17 components of fatty acids in seeds and HDO were detected, of which linoleic acid (72.66~73.78%), oleic acid (14.78~17.39%), palmitic acid (2.88~3.54%), and capric acid (1.70~4.93%) were determined as the major components. Main lignans and fatty acids of Schisandra chinensis fruit contain mainly seeds. Therefore, it is more efficient to use seeds than pulp and extract of fruit itself to use the components of Omija.