• Food Science and Preservation
• /
• v.23 no.6
• /
• pp.765-771
• /
• 2016

Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.

• Mass Spectrometry Letters
• /
• v.11 no.2
• /
• pp.30-35
• /
• 2020

Schisandra chinensis is a traditional herbal medicine that is widely spread in Korea, Japan, and China. The fruits of S. chinensis Bailon, known as omija in Korea, have traditionally been used for the treatment of coughs, fatigues, and insomnia. Up to now, there have been several reports for the identification of major lignan compounds and their quantitation in S. chinensis extracts. To the best of our knowledge, however, there is no report on the analysis of lignans in omija wine and omija cheong (sugared omija or omija sugar syrup). In the present study, seven dibenzocyclooctadiene lignans (gomisin A, gomisin B, gomisin C, gomisin N, schisandrin, deoxyschisandrin, and wuweizisu C) in omija wine and omija cheong were analyzed and quantitated using liquid chromatography-tandem mass spectrometry. Among seven lignans, pharmacologically active gomisin A, schisandrin, and deoxyschisandrin, which are major components in fruits of S. chinensis, were the most abundant lignans in omija wine and cheong. The content of lignan in omija wine was in the order: schisandrin > gomisin A > deoxyschisandrin > gomisin N > gomisin B > gomisin C > wuweizisu C. The concentration of deoxyschisandrin and gomisin N in omija wine was approximately 2.0- and 6.0-fold higher than for omija cheong. Additionally, this study provided a systematic identification of lignans in omija wine and cheong and indicated that the omija wine and cheong might be of value for their dietary application.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.4
• /
• pp.706-712
• /
• 2013

This is the basic study on the extraction characteristics of Omija (Schizandra chinensis) for juices of Korean traditional foods. Extraction is being performed as 25 times of the solvent ratio at room temperature and at $65^{\circ}C$ with deionized water, tap water and Cheong-song mineral water which have high contents of Ca and Mg. The overall good results of the extraction conditions are calculated from the values of L (Lightness), redness (a), yellowness (b), soluble solids content, acidity, pH levels and the DPPH radical scavenging activity by using the electron donating ability (EDA). The results are as follows: 12 hours of room temperature and 6 hours at $65^{\circ}C$ were good extraction times. The Cheong-song mineral water at $65^{\circ}C$ is available for rapid extractions when compared to deionized water and tap water. A longer extraction time shows lower values of acidity but increasing values of soluble solids content and DPPH radical scavenging activity when using the electron donating ability. The best sequences for the extractions are Cheong-song mineral water followed by tap water and distilled water after overall consideration.

• Journal of fish pathology
• /
• v.12 no.1
• /
• pp.7-15
• /
• 1999

In order to investigate the immune response induced by supplementation of herb medical stuff in diet on the nile tilapia. Oreochromis niloticus, experiments were performed with feeding of four different experimental diets supplemented with 2% ginseng. Panax ginseng, 3% Kugija. Lycium chinense, 3% Hasuo, Polygonum multiflorum, 2% Omija, Schizandra chinensis, respectively, for 84 days. The non-specific immune responses changed during the feeding period were investigated at 2, 4, 6, 8, 10, 12 weeks in each group. Average body weight of the nile tilapia with supplemented diets was heavier than control group. The fish fed on diet supplemented with 3% Kugija showed the better growth than the other tested groups. Complement activity such as complete hemolytic activity ($CH_{50}$) and bactericidal activity against Escherichia coli tended to be increased by the supplementation of herb medical stuff. The lysozyme activity of serum and adherent phagocyte activity showed higher in the fish fec on diet supplemented with 3% kugija than the other tested groups. In respect to the RPS against experimental Edwardsiella tarda infection, all of the group fed on the herb medical stuff in diet appeared higher response compared with control group. From these results, herb medical stuff (Panax ginseng, Lycium chinense. Polygonum multiflorum, Schizandra chinensis) might be used a additives of diet for the increasing of non-specific immune response or resistance against bacterial fish diseases.