• Natural Product Sciences
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• v.17 no.1
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• pp.45-50
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• 2011

Sophisticated modern research tools for evaluation of medicinal plants are available but microscopic methods are one of the simplest and cheapest methods to establish the identity of the source materials. Pharmacognostical investigation of the dried, powdered and anatomical sections of the fruits of Trachyspermum roxburghianum (DC) Craib was carried out to determine its macro and microscopical characteristics along with its physical constants. Externally, the fruits, yellowish or greenish brown in colour are elongated, elliptical, slightly curved, prominently ridged and longitudinal. As seen in transectional views of the fruits from Trachyspermum roxburghianum, the mericarp has concave sides called commissural surfaces and a convex outer side called the dorsal surface. The mericarp has three primary ridges alternating with two secondary ridges on the dorsal side. On the commissural side, there are two primary ridges which are lateral in position and two secondary ridges in the commissural side. The seed is attached to the pericarp by a short stalk called a raphe. Circular, four-lobed calcium oxalate crystals are fairly abundant in the endosperm. Phytochemical studies revealed the presence of phenolic compounds, triterpenoids, proteins and sugars. The pharmacognostical profile of the fruits will assist in standardization for quality, purity and sample identification.

• International Journal of Industrial Entomology and Biomaterials
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• v.42 no.1
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• pp.14-20
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• 2021

Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.

• Korean Journal of Pharmacognosy
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• v.49 no.1
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• pp.65-69
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• 2018

Torilin is a major sesquiterpene of Torilis japonica (Umbelliferae) fruits and known to be a melanogenesis inhibitor. Extraction conditions are important factor for the efficient preparation to save cost and time in economic aspects. For this reason, this study was conducted to optimize the extraction condition for maximal yield of torilin. For optimization, extraction factors such as extraction solvent, extraction temperature and sample/solvent ratio were tested and optimized for maximum yield of torilin using response surface methodology with Box-Behnken design (BBD). The optimal condition was obtained as a EtOAc concentration in MeOH of 31.8%, an extraction temperature at $30.3^{\circ}C$ and a sample/solvent ratio, 1000 mg/2 ml. The torilin yield under optimal conditions was found to be 9.9 mg/g dried samples, which were well-matched with the predicted value of 10.4 mg/g dried samples. These results will provide useful information about optimized extraction conditions for the development of torilin as cosmetic therapeutics to reduce skin hyperpigmentation.

• Journal of Life Science
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• v.21 no.5
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• pp.739-745
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• 2011

The purpose of this study was to characterize the aroma of green tea blended with dried citrus fruits containing peeler. Whether middle or low grade green tea is consumed does not have an influence on health benefits, but it does havean influence on flavor. Therefore, two kinds of citrus fruits (mandarin orange and citron) were used to infuse the teas with aromatic flavors. This process turned unflavored tea into special tea with a good color and preferable flavor. Aroma compounds were extracted by SDE method. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. The main aroma components of the green tea blended with mandarin orange were limonene (72.18%), (Z)-ocimene (8.29%), phenyl acetaldehyde (6.15%), ${\gamma}$-terpinene (5.14%), ${\beta}$-elemene (1.80%) and linalool (1.00%). The main aroma components of the green tea blended with citron were limonene (71.74%), ${\gamma}$-terpinene (9.76%), (Z)-ocimene (5.38%), (E)-ocimene (4.36%), linalool (1.00%) and ${\beta}$-mycrene (0.87%). The aromas of green tea blended with dried citrus fruits were mainly mono - and sesquiterpenic compounds.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.187-190
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• 1998

The cytotoxic activity of MeOH extracts of the freeze-dried silkworm (Bombyx mori)-derived materials (4th instar larvae, female and mate pupae, virgin female and male adult), dried Beauveria bassiana-infected silkworm larvae, dried feces from the 4th instar larvae B. mori, and dried mulberry (Morus alba)-derived materials (leaves, fruits, root barks) in vitro was evaluated by sulforhodamine B assay, using the five human solid A 549 lung, SK-OV-2 ovarian, SK-MEL-2 melanoma, XF-498 CNS and HCT-15 colon tumor cell lines. The responses varied with both cell line and material used. The 70% hot MeOH extract of B. mori feces (BFH) revealed potent cytotoxic activity against model tumor cell lines whereas moderate activity was observed from the MeOH extract of B. mori feces. M. alba root barks, and M. alba fruits. The other test materials were ineffective. Because of its potent cytotoxic activity, the activity of each solvent fraction from the BFH was determined. Chloroform and ethyl acetate fractions showed the most potent cytotoxic activity. In conclusion, our results may be an indication of at least one of the pharmacological actions of B. mori feces. M. alba root barks, and M. alba fruits.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.65-72
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• 2010

We used fluorescence detector to analyse total aflatoxins (G1, G2, B1, B2) with TFA (Trifluoroacetic acid) derivation method and PHRED (Photochemical reactor enhanced detection) method. PHRED method was superior in reproduction and convenience, but TFA derivation method was superior in selectivity and sensitivity. The recovery rate of aflatoxin B1, B2, G1 were more than 80%, and G2 was more than 70%. The detection limit of B1, B2, G1 and G2 were respectively 0.05, 0.05, 0.2 and $0.1\;{\mu}g/kg$. Confirmed method was used to analyse total aflatoxins in total 316 items as 9 kinds 137 dried fruits and 10 kinds 179 spices. By the result, Aflatoxins were detected in 27 dried fruits (19.7%) and in 87 spices (48.6%).

• Journal of Radiation Industry
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• v.6 no.4
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• pp.299-304
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• 2012

The quality properties of freeze-dried apples, pears, strawberries and pineapples gamma-irradiated at 0, 1, 2, 3, 4, and 5 kGy were evaluated to develop germ-free products for immuno-compromised patients. The initial count of total aerobic bacteria in non-irradiated apples, pears, strawberries and pineapple was 2.5, 3.1, 2.6, and $3.2{\log}\;CFU{\cdot}g^{-1}$, respectively. Microorganisms were not observed in apples after 1 kGy, in pears and strawberries after 4 kGy, and in pineapples at 5 kGy within a detection limit of $10{\log}\;CFU{\cdot}g^{-1}$. In addition, the sterilization of each sample was confirmed at the same dose. The score for the overall acceptance of freeze-dried fruit irradiated at a sterilization dose was 5.5 for apples, 4.1 for pineapples, and 4.0 for the other fruits, whereas that of non-irradiated control sample was 5.6 for apples, 5.2 for pears, and 5.8 for strawberries and pineapples with a 7-point scale. As a result, gamma irradiation of 1 kGy for apples, 4 kGy for strawberries and pears, and 5 kGy for pineapples is sufficient to sterilize each freeze-dried fruit with acceptable sensory properties.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.132-135
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• 2002

Neohesperidin, naringin, and hesperidin contents of nine species of premature Korean citrus fruits have been determined. Flavonoids were extracted from dried citrus fruits by N,N-dimethylformamide and analyzed using RP-HPLC. 'Dangyooja' and 'Jikak' had higher content of neohesperidin and naringin. The content of hesperidin was higher in 'Binkyool' and 'Dongjeongkyool' than other seven species of citrus fruits, respectively.

• Advances in Traditional Medicine
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• v.9 no.4
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• pp.315-319
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• 2009

In present study evaluate the analgesic and anti-inflammatory activity of the compound obtained from the petroleum ether (40 - 60$^{\circ}C$) extract of the fruits from Dregea volubilis in Swiss albino mice and in Wister albino rats respectively. Dried and crushed fruits of Dregea volubilis were extracted by petroleum ether (40 - 60$^{\circ}C$), the proper solvent system was developed by TLC and subjected to column chromatography for obtaining the pure compound/s. IR, MASS, NMR (PMR, C13 NMR and DEPT) spectroscopic analysis were done to elucidate the structure of the compound/s. The petroleum ether (40 - 60$^{\circ}C$) extract of the fruits of Dregea volubilis led to isolation of a pentacyclic triterpenoid designated as taraxerone and characterized as D- friedoolean- 14- en, 3 one. Taraxerone had been screened for analgesic activity in Swiss albino mice and anti-inflammatory activity in Wister albino rats at the dose of 5 mg/kg body weight orally and exhibit significant analgesic and anti-inflammatory properties.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.