• Journal of Ginseng Research
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• v.15 no.2
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• pp.117-119
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• 1991

In continuation of previous isolation of two lignan components, Gomisin A and -N, from Korean Red Ginseng the presence of the two lignans was identified in the hexane extract of Korean White Ginseng by gas chromatographic analysis.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.103-107
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• 1992

The antitumor activity of Omija water extract on sarcoma 180 transplanted intraperitoneal administration in ICR mice was investigated. combined treatment with Omija water extract and Cyclophosphamide augmented antivity against the solid form of Sarcoma 180 in ICR mice.

• Proceedings of the Korean Society of Crop Science Conference
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• 1997.05a
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• pp.114-115
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• 1997

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.133-133
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• 2005

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.3
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• pp.158-162
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• 2000

Histochemical distribution and varietal variation of schizandrin and oil compounds, and the changes of their extraction yield were investigated in fruits of collected Schizandra chinensis including Inje cultivar. In histochemical analysis on the distribution of schizandrin and oil in fruits of Inje cultivar, higher concentrations of them were found in the seed (1.01% and 27.6%, respectively) than in the epicarp and mesocarp of the whole fruit. Average contents of schizandrin in fruits and oil in seeds of collected lines were 0.84% and 27.9%, respectively. The mean composition of fatty acids in seeds oil was 3.6% of palmitic acid, 0.6% of stearic acid, 19.7% of oleic acid, 73.0% of linoleic acid, and 3.1% of linolenic acid, showing high composition(95.8%) of total unsaturated fatty acid. Oil extracted from seeds of Inje cultivar contained 4.29% of schizandrin, indicating that seed oil contained much schizandrin, a bioactive lipid-soluble compound. Compared with 80% methanol extraction in fruits and seeds, yields of schizandrin and oil were lower showing 23.8% and 17.3%, respectively in boiling water extraction of the fruits and seeds without grinding. The seeds soaked with water during four months contained 1.18% of schizandrin and 25.2% of oil, whose contents were similar to those of the seeds stored at room temperature. These results demonstrated that the seed in the whole fruit could be utilized as a source to extract its functional oil and bioactive lipid-soluble compounds like schizandrin, especially after using Schizandra fruits for the beverage manufacture.

• The Korea Journal of Herbology
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• v.25 no.3
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• pp.53-60
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• 2010

Objectives : This study was conducted to evaluate the antioxidative and fibrinolytic activity of the water and ethanol extracts from medicinal plants. Methods : Five kinds of medicinal plants(Carthami Flos, Glycyrrhizae Radix, Schisandrae Fructus, Atractylodes Rhizoma, Shiitake mushiroom) were extracted with distilled water and 70% ethanol, and the extracts were tested for their antioxidative and fibrilytic activities. Results : The highest polyphenol contents of the water and ethanol extracts from medicinal plants were 812.52 mg and 685.44 mg per 100 g of Carthamus tinctorius and Schizandra chinensis, respectively. The electron donating abilities (EDA) of the water extracts from all medicinal plants except Lentinus edodes were about 90% at 1,000 ppm and ethanol extracts were higher than those of water extracts. The highest SOD-like activity and nitrite scavenging abilities (NSA) were both of water and ethanol extracts from Schizandra chinensis. Five kinds of medicinal plants had fibrinolytoc activity and the highest activities were water and ethanol extracts from Glycyrrhiza uralensis. Conclusion : These results suggest that the medicinal plants can be used as natural antioxidant to prevent oxidative damage in normal cells probably because of their antioxidative and fibrinolytic activities.

• The Research Journal of the Costume Culture
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• v.12 no.6 s.53
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• pp.908-917
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• 2004

In the previous article, the effect of aluminum compounds on the mordanting of the Caesalpinia sappan L. dyeing was studied. According to the type of the compound, the effect on the dyeing was found to be different even if $Al^{3+}$ ion was present in the molecular structure of the compound. It was postulated that there would be complex effects other than the effects based on the purified Al compounds only, since there are some amount of compounds hard to neglect. In order to reproduce the traditional dyeing practice, rice straw ash solutions were prepared as mordanting agents. The pH values of the solution baths were 4, 5, 6, 9, and 11 in order to investigate the pH effect on the color development by adding appropriate amount of Schizandra chinensis extract solution. The inherent dyeing properties were evaluated by the analysis of color difference, air permeability, the characteristics developed by pre-mordanting, post-mordanting, or simultaneous mordanting methods.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.483-487
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• 2003

The antimicrobial activity of the omija extract shown at pH 6.5, which was observed in the previous research, suggested that there could be active substances other than citric acid and malic acid in the Omija extract. Therefore, attempts were made to identify antimicrobial compounds in the essential oils extracted from Omija. The results of silica gel column chromatography and GC-MS revealed that terpineol and citronellol in the essential oil were the active compounds.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.469-474
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• 2006

This study was carried out to investigate the changes of physicochemical characteristics of Schizandra chinensis during postharvest ripening for 8 days at various temperatures. The juice yield of S. chinensis, which was 55.7% before postharvest ripening, was unchanged $(55.3{\pm}0.6-56.3{\pm}0.6%)$ at $4^{\circ}C$ storage, but was decreased at the level of 6 and 7% at $25^{\circ}C$ and room temperature (RT), respectively. During storage at $25^{\circ}C$ and RT, the titratable acidities of S. chinensis were the highest at $7.49{\pm}0.03$ and $7.20{\pm}0.03%$ after 6 days of postharvest ripening, respectively. During storage at $25^{\circ}C$ and RT, the soluble solid content of S. chinensis was increased from $8.2{\pm}0.1%$ at initial stage to a peak of $12.2{\pm}0.15%$ at 6-day storage, after which it decreased. L values (lightness) of S. chinensis were increased in all treatments during storage, and a values (redness) of $25^{\circ}C$ and RT treatments were increased from 5.04 initially to 6.77 and 7.65 at 8-day storage, respectively. The major free sugars of S. chinensis were fructose (0.55%), glucose (0.56%), and sucrose (0.50%). During storage at $25^{\circ}C$ and RT, the fructose and glucose contents were continually increased with increasing storage period, while the sucrose contents decreased after 6-day storage. Major non-volatile organic acids of S. chinensis were succinic (1.21%), citric (0.17%), and malic (0.07%) acids. Changes in the organic acids contents of S. chinensis at various temperatures showed a similar tendency to that of the free sugars. We estimated that the best conditions for the postharvest ripening of S. chinensis were 8 days at $4^{\circ}C$ storage, and 6 days at $25^{\circ}C$ and RT.