• Journal of Forest and Environmental Science
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• v.33 no.3
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• pp.243-255
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• 2017

Plants planted in the green-roofed areas in Busan and Jinju were surveyed. The woody plants investigated in this study were classified into 52 families and 156 species, and the herbaceous plants were classified into 30 families and 97 species. Woody plants mainly planted were Rhododendron yedoense var. poukhanense, R. indicum, C. kousa, P. mume, and E. alatus. However, Pinus spp. were planted in all areas. The main herbaceous species planted were Sedum kamtschaticum, S. takesimense, S. middendorffianum, T. quinquecostatus var. japonica, and A. spathulifolius Maxim. According to surveying the distribution of woody plant pests, they could be classified into six orders, 24 families, and 46 species that usually appeared from April to October but especially between June and September. We investigated 39 insect species in relation to pest damage to leaves, 21 insect species in relation to that of branches, and 39 insect species in relation to that of stems of woody plants.

• Korean Journal of Microbiology
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• v.47 no.3
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• pp.241-248
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• 2011

The use of synthetic additives for preservation and enhancement of the market quality of food products has been emerging as a societal issue in terms of safety as well as changes in consumption patterns. Various research related to natural additives is being conducted to address these issues. This study examined the antibacterial effects of 79 types of medicinal herbs used as oriental remedies on bacteria isolated from beverages of damaged marketable quality. The antibacterial effects of methanol extracts on 13 Bacillus sp. and three Paenibacillus sp. were evaluated. We found that 43 of the herbal medicines analyzed had antibacterial effects on the isolated bacteria. Of those, eight were selected, and their antibacterial effects were further examined using water, ethanol, methanol, and ethyl acetate as solvents. The results revealed that Prunus mume, Rhus javanica, and Coptis japonica had excellent antibacterial effects against the isolated bacteria. In particular, they exerted greater antibacterial effects when water and ethanol were used as solvents. This result indicates the possibility of developing natural additives using these substances. Since P. mume in particular, has not been sufficiently studied compared to other herbal medicines, it presents an opportunity for additional investigation and the possibility for development as a new product in the future.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.62-67
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• 2008

Inactivation of Salmonella Typhimurium and Listeria monocytogenenes in mandarin orange, Prunus mume (maesil), and kiwi juices was evaluated. A three-strain mixture of S. Typhimurium or L. monocytogenes was inoculated (7 log CFU/ml) into a commercial mandarin orange juice and maesil juice, and home-maid kiwi extract. The inactivation effect of Maesil juice was estimated by the addition into the other two fruit juices. All fruit juices had acidic pH, ranging from 2.8 to 3.5 and it was not variable during all experimental period, being at $4^{\circ}C$ for 14 days, The present study demonstrated that Maesil juice inactivated throughly L. monocytogenes within 7 days, while kiwi extract and mandarin orange juice archived 3.0-log inactivation and 1.0-log inactivation, respectively, until 14 days of storage. S. Typhimurium was completely reduced by Maesil juice and kiwi extract within 14 days, but mandarin orange juice showed only 1.4-log inactivation. The inactivation of L. monocytogenes and S. Typhimurium was increased by adding 10% maesil juice to both mandarin orange juice and kiwi extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.81-86
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• 2007

This study was conducted to evaluate the quality characteristics of pork jerky added with the extracts of paprika (Capsicum annuum L.) and Japanese apricot (Prunus mume Sieb. et Zucc.). Color stability, lipid oxidation, texture, and consumer acceptability of the pork jerky were also compared before and after storage of 70 days. The pork jerky added with 0.5% paprika extract and 3.5% Japanese apricot extract had the highest score for overall acceptability. The redness (a-value) of the pork jerky added with the natural extracts had a similar level as the one with nitrite. The extracts of paprika and Japanese apricot were also effective in inhibiting the lipid oxidation of the pork jerky during storage. In texture measurement, the total shear force of the natural extracts-treated sample was lower than that of control (the natural extracts-untreated samples). All sensory properties of the pork jerky were significantly (p<0.05) improved by the addition of the natural extracts. The results of this study indicated that the extracts of paprika and Japanese apricot could be used as natural agents for retarding color and lipid oxidations.

• Korean Journal of Plant Taxonomy
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• v.35 no.2
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• pp.81-98
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• 2005

Leaf morphology was examined for Prunus species from Jeju Island. Analyzed were the leaf blade length, petiole length, width of blade, number of veins and angle of the base to the mid-vein as quantitative characters and the distribution of trichome, position of glandsand leaf features qualitative characters. A total of 25 OTU were phenetically analyzed by UPGMA. The resuling phenograms slightly differ from the currently recognized taxonomic system in two points. Prunus mume was clustered with P. padus and P. buergeriana. Prunu spendula and P. yedoensis were separated from the cluster of P. jaamasakura, P. speciosa, P. sargentii and P. jamasakura var. quelpaertensis. Except for the members of subgenus Cerasus, subgenera Padus (P. buergeriana and P. padus), Microcerasus (P. japonica) and Amygdalus were well defined. Some morphological characters of leaves such as the ratio of blade length to width, the length of blade to petiole, number of veins, the distance between the gland and base, the angle of base to mid-vein, and the distribution of trichome were useful as diagnostic features for Prunus from Jeju Island.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.95-100
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• 2000

The effect of natural foods, utilizing the extracts or juices of teas(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver), medicinal plants(Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb.) seaweeds(Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida, Sea staghorn; Condium fragile) and vegetables(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var.. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa) and fruits(Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus saticina and Grape; Vitis spp.)on the inhibition of N-Nitrosodimethylamine(NDMA) formation was investigated from the various conditions. The inhibition effect was observed in vitro using the reaction fluids of pH 1.2, 4.2 and 6.0. From the teas and medicinal plants, there was a positive response of NDMA formation; however, From the seaweed extracts, there was a negative response of the inhibition effect of NDMA formation, and as the pH of reaction fluids and the amount of materials increase, the inhibition of NDMA formation was strengthened. The inhibition ratios by the level of pH are as follows: under pH 1.2 vegetable juice were 57.6∼99.7% and fruits were 35.9∼99.7%; under pH 4.2 vegetable juice were 55.0∼97.5% and fruits were 21.3∼96.8%. All of the materials observed has been proved and shown the inhibition effect of NDMA formation.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.736-741
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• 2000

The abilities of petroleum ether-extracts prepared from 75 plants to inhibit tyrosinase activity were evaluated in reverse micelles composed of isooctane/AOT(100 mM)/phosphate buffer(20 mM, pH 8.0) containing tyrosinase(105.3 units/mL) and 3,4-dihydroxyphenylalanine(0.18 mM). Compared with control which has no plant extracts, garlic could completely inhibit in vitro melanogenesis by tyrosinase, and Chinese quince, sweet potato, onion, radish bud and apple did more than 60%. Lipophilic extracts of medicinal plants and herbs such as rosemary, coriander, cinnamomi ramulus, crataegii fructus, ramulus biotae folium, mume fructus, menthae herba, eucommiae cortex and clove also inhibited tyrosinase activity more than 60%. When the extraction yield of lipophilic materials was considered together with their inhibition effect on tyrosinase, it was possible to select plants of which tyrosinase inhibitors could be produced in high quantity from unit weight. Using reverse micelles, the analysis of the capacity of lipophilic materials to inhibit tyrosinase activity which was difficult up to present could be possible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.291-297
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• 2005

Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.16-22
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• 2002

The effects of nitrite scavenging. electron donating and N-nitrosodimethylamine(NDMA) formation in vitro arid green tea(Camellia sinensis) and Maesil(Prunus mume) were studied. The green tea and Maesil extracts were tested for their nitrite-scavenging effect under the different pH conditions such as pH 1.2, 4.2 aud 6.0. The effects of nitrite-scavenging in all concentrations were diminished in the alkali condition, while its effects in the acidic condition of pH 1.2 were reached of more than 99.0% by adding above 0.5ml of green tea extract. And also, nitrite-scavenging effect by adding 3ml of Maesil extract was about 77.0%. The electron donating ability(EDA) of green tea and Maesil extracts was 70.6%, 75.1%, respectively. The formation of NDMA was very effectiveness which was inhibited 82.1%, 73.2% at reaction mixture of pH 2.5 adding 3ml of above extracts. respectively . The ground CW. TW1 and TW2 (refer to Table 1) diets were incubated with 10m1 simulated saliva and 40m1 gastric juice at 37$^{\circ}C$ for 2hrs. NDMA formation was inhibited at all levels of green tea and Measil extracts.

• Korean Journal of Agricultural Science
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• v.19 no.1
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• pp.103-114
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• 1992

Screening for antioxidative activities of 180 species of crude drugs were performed on their methanol extracts. More than 45% of those showed some effect on oxidative stability of linoleic acid, and 44 species seemed to have rather strong antioxidative activity. Selected these samples of the active crude drugs were further examined in their methanol extracts with methyl linoleate emulsion system. especially 11 species revealed strong antioxidative activity. These 11 species were then successively extracted with ethyl acetate and petroleum ether, and their antioxidative activity was determined. The ethyl acetate and petroleum ether extracts of Epimedium Koreanum NAKAI, Psoralea Corylifolia L., Syringa Dilata NAKAI and Prunus mume Sieb, et Zucc. showed much more effective than the others in stabilizing methyl linoleate. Scutellaria baicalensis George. Glycyrrhiza glabra L. were only effective in the methanol extract.