• Journal of Life Science
• /
• v.24 no.9
• /
• pp.935-945
• /
• 2014

Persimmon leaves were commonly consumed as beverages, but were also used as popular folk medicine in Asia. The purpose of this work was to assess the biological activities of Diospyros Lotus L. extracts (DLLE). Various solvent extracts, including n-Hexnae, $CHCl_3$, EtOAc, and n-BuOH fractions, were obtained from the methanol extract of Diospyros Lotus L. leaves. The increasing interest in the powerful biological activity of plant phenolics and flavonoids outlined the necessity for determining their content in medicinal herbs. In this study, the total polyphenol and flavonoid contents (TPC and TFC) in the EA fraction were higher than those of other fractions. The biological activities of DLLE were tested using the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity assay, as well as superoxide dismutase (SOD) activity as an anti-oxidant effect and ${\alpha}$-glucosidase inhibitory activity as an anti-diabetic effect. The EA fraction with high TPC and TFC values showed the highest anti-oxidant effect and high ${\alpha}$-glucosidase inhibition. The EA fractions were further purified into eight fractions using open column chromatography. Higher anti-oxidant and anti-${\alpha}$-glucosidase activity were observed in polar fractions. The content of the flavonoids, including quercein-3-O-rutinoside, kaempferol-3-O-glucoside, myricetin, luteolin, and kaempferol, were analyzed in effective fractions using high-performance liquid chromatography (HPLC). The results suggest that DLLE have anti-oxidative and anti-diabetic effects and thus, have the potential as anti-diabetic materials and as a source for natural health products.

• Korean journal of food and cookery science
• /
• v.20 no.1
• /
• pp.86-94
• /
• 2004

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various source of water(distilled water, purified water, Cho Jung Carbonated Natural water). This study was conducted to observe the changes of pH, total acidity, salt content, turbidity, texture and microstructure. Dongchimi cooked with source of water of water was fermented at 10$^{\circ}C$ for 46 days. The changes of pH on Dongchimi cooked with various source of water decreased in all samples during fermentation period, and then showed a slowly decrease after 12 days of fermentation. The total acidity of Dongchimi cooked with Cho Jung Carbonated Natural water was arrived slowly at best tasting condition 0.3 ∼ 0.4 point compared with other conditions. So Dongchimi cooked with Cho Jung Carbonated Natural water was continued to the best tasting condition for end of fermentation. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test condition for 12th days of fermentation. The maximum cutting force of chinese radish of Dongchimi showed the highest value among all at the 25th day of ripening and then decreased gradually. The maximum cutting force of chinese radish of Dongchimi used Cho Jung Carbonated Natural water was the highest compared with other conditions at 25th day of fermentation. The calcium content of Dongchimi juice used Cho Jung Carbonated Natural water was observed hish at the early stage of fermentation and showed the highest value at 25th day of ripening. The calcium content of chinese radish and Dongchimi juice of Dongchimi cooked with water purifier was lower than that of Dongchimi cooked with Cho Jung Carbonated Natural water, and was higher than that of Dongchimi cooked with Distilled water at the early stage of fermentation. The magnesium content in all samples increased gradually from the early stage of fermentation. The microstructure showed disintegration appearance of middle lamella and cell wall during fermentation period.