• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.6
• /
• pp.893-900
• /
• 2014

The aim of this study was to investigate physicochemical changes in Salvia plebeia R. Br. (SPA) upon hot-air drying and blanching. After hot-air drying and blanching, total polyphenol and flavonoid contents were reduced from 96.64 mg and 48.40 mg gallic acid equivalent/g to 29.70 mg and 22.10 mg quercetin equivalent/g, respectively. DPPH radical scavenging activities at $25{\mu}g/mL$ of SPA were 94.5% for ascorbic acid, 84.3% for hot-air dried SPA, and 59.7% for blanched SPA and there was no significant difference between those of hot-air dried SPA and ascorbic acid as a positive control. Total sugar contents were 7.187% and 6.104% for hot-air dried SPA and blanched SPA, respectively. During the blanching process, sucrose and maltose contents decreased, whereas glucose and fructose contents increased. Glucose and fructose were converted into citric acid in blanched SPA, whereas sucrose and maltose were converted into tartaric acid, malic acid, and succinic acid. Fourteen kinds of amino acids were found, but methionine, lysine, glycine, histidine, and cysteine were absent. The proportion of essential amino acids was 61.76% upon hot-air drying, which was a relatively high amount. In addition, hot-air drying resulted in 1.40 mg/100 g of norvaline as well as 39.00 mg/100 g of GABA, which are non-amino acids. Therefore, Salvia plebeia R. Br. can be used not only as vegetables but also as highly useful and various health functional foods with antioxidant effects and excellent nutrition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.3
• /
• pp.425-433
• /
• 2015

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at $50^{\circ}C$ under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71~55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.

• Journal of Bio-Environment Control
• /
• v.10 no.2
• /
• pp.75-79
• /
• 2001

Stem firmness and flowering response of cut lily as influenced by medium composition (Control; Upland soil, Pt; Peatmoss, Pe; Perilite, Ve; Vermiculite, Rrh; Rotted rice-hull, RPt: Russian Peatmoss) were studied. For 'Casa Blanca', plant height and length of flower stalk increased when bulbs were planted in Pt:Rrh:Ve (1:1:1, v.v$^{-1}$ ), and dried leaves of lower part plants decreased in RPt:Pe:Rrh (1:1:1, v.v$^{-1}$ ). In case of 'Marco Polo', plant height and length of lower stalk increased in Pt:Rrh (1:1, v.v$^{-1}$ ) as compared to other treatment, number of leaves and dried leaves increased when bulbs were planted in RPt:Pe:Rrh (1:1:1, v.v$^{-1}$ ) as compared to the control. Flowering of 'Casa Blanca' increased in RPt:Pe:Rrh (1:1:1, v.v$^{-1}$ ) as compared to the control and that o 'Marco Polo' increased when bulbs planted in Pt:Rrh(1:1, v.v$^{-1}$ ). Flower-bud blasting of both cultivars increased with Pt as compared. Stem firmness of 'Casa Blanca' increased in Pt:Pe:Ve (1:1:1, v.v$^{-1}$ ), and especially stem firmness of upper part plant of 'Marco Polo' increased in Pt:Rrh (1:1, v.v$^{-1}$ ) as compared to the control. Generally, stem firmness of 'Casa Blanca' was not influenced by the culture medium.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.10
• /
• pp.1638-1648
• /
• 2013

To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of $50^{\circ}C$, with a relative humidity of 65%, contained the highest amount of organic acid (18,109.82 mg/100 g). For the blanched; specimens, total organic acid content decreased about 30% compared with the freeze-dried specimens. The main organic acid of Hemerocallis coreana Nakai was confirmed as succinic acid. After fermentation, free sugars decreased; in particular, specimens fermented at a relative humidity of 80% showed a 32~75% reduction in free sugar compared with the freeze-dried specimens. In terms of amino acid content, Hemerocallis coreana Nakai was mainly composed of valine, isoleucine, and phenylalanine. In fermented specimens the total amino acid content was highest in a moderately fermented (17 hr) specimen, (1,010.71 mg/100 g fresh wt.), but decreased in the maximally fermented (24 hr) specimen. The longer the fermentation, the higher the decrease in non-essential amino acids content, while the content of more essential amino acids consistently increased. In conclusion, since seasoned Hemerocallis coreana Nakai contains a considerable amount of glutamine and asparagine, it has a fresh sour and sweet taste; thus, it will likely be a highly preferred wild edible plant. Also, with an increase of essential amino acids after fermentation, Hemerocallis coreana Nakai is excellent in terms of nutrition. Thus, it may be possible to utilize fermented Hemerocallis coreana Nakai in the development of diverse products.

• Food Science and Preservation
• /
• v.14 no.2
• /
• pp.148-153
• /
• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Korean Journal of Food Science and Technology
• /
• v.40 no.4
• /
• pp.466-469
• /
• 2008

This study examined the effect of drying temperature on the qualitative properties of Chrysanthemum boreale M. flowers. The flower samples were dried in a hot air dryer at $40^{\circ}C$, $50^{\circ}C$, and $60^{\circ}C$, respectively, to attain a $23{\pm}1%$ moisture content. The time required to reach the target moisture content was 8.5-69 hr, and there was a very high negative correlation between log (spending time) and temperature. The Hunter color L- and b-values of the flowers were decreased with increasing drying temperature, whereas the a-value was increased. The volatile compounds contained in the dried flowers were determined by a solid-phase microextraction method. Twelve primary volatile compounds were detected and then quantified based on the GC chromatograms of the samples. The total contents of volatile compounds were increased with increasing drying temperature, and germacrene D and camphor were the main compounds in all samples.

• Korean Journal of Plant Resources
• /
• v.15 no.2
• /
• pp.107-113
• /
• 2002

This study was performed to obtain the information on fruit set, propagation and flowering habits of the exotic ornamental bottle brush tree (Callistemon citrinus). Trees have fruit capsules for four years since the fruit set and they have enlarged for three years. While 2 and 3-year-old capsules have similar seeds in number and size, 1-year-old ones have fewer and smaller seeds. Most dried capsules open when they have 75％ relative water contents. Two year old seeds which they were dried at 30％ germinated better than others. Removal of capsule bearing twigs resulted in greatly increased subsequent flower numbers (an average of 14 flowers per tree) compared with twigs where seed capsule were allowed to remain. In cutting for propagation, semi-hard wood branches dipped in 100mgι$^{-1}$ IBA for 24 hours rooted at 86.4 ％ and had an average of 12.6 primary roots.

• Korean journal of food and cookery science
• /
• v.32 no.1
• /
• pp.50-57
• /
• 2016

In this study, kim (dried laver) bugak ("KB"), Aster yomena bugak ("SB"), and namul (vegetables)-kim bugak (combination of Aster yomena and kim) ("NB") were prepared and their quality characteristics were investigated. NB was made by slicing Aster yomena, seasoning it with perilla seeds, attaching it to kim and applying glutinous rice paste, followed by freeze-drying. SB had a higher oil absorption rate than KB, reflecting the high oil absorption rate of namul (here, Aster yomena). DPPH radical scavenging activity was highest for SB; whereas, NB had higher DPPH radical scavenging activity than KB, indicative of the higher antioxidant capacity of namul, as compared to kim. With longer storage period, moisture content tended to be increased, while maximum load, yield stress and hardness tended to be decreased. Overall preference was in the order of NB>KB>SB, without statistical significance. Acid value and peroxide value of NB, stored at $25^{\circ}C$ for 40 days, tended to be increased gradually but did not meet the criteria for rancidity. Therefore, NB could be stored at $<25^{\circ}C$ for > 40 days. Furthermore, it would be possible to make functional bugak using a variety of namul, as well as Aster yomena.

• Korean Journal of Medicinal Crop Science
• /
• v.14 no.1
• /
• pp.8-13
• /
• 2006

This study was carried out to investigate drying methods for keeping freshness and active components of aerial part of Saururus chinensis. Chopped samples were prepared using hot air drying, hot air drying + roasting, presteamed + hot air drying, freeze drying, and sun drying. Drying time was shorter $88{\sim}93%$ in hot air drying and freeze drying than in sun drying. Percentage of dry matter was higher in the order of freeze drying > sun drying > hot air drying, and moisture content in the order of sun drying > hot air drying > freeze drying. The contents of total phenolics and quercetin related substances were greater in the order of freeze drying > hot air drying > sun drying, while were decreased due to treatments before or after hot air drying. Electron donating ability (EDA) was highest in freeze drying, and showed a little difference between hot air drying and sun drying, but was increased because of treatments before or after hot air drying. In color values, the a value was lower in the order of freeze drying < hot air drying < sun drying. The contents of active components of plant parts of hot air dried were higher in the order of flower >leaf > chopped sample > stem. EDA showed similar tendency with those. The a value was lower in the order of leaf < chopped sample < flower < stem. As a result, freeze drying of chopped samples or hot air drying of leaf and flower were effective to maintain qualities of aerial part of Saururus chinensis.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
• /
• v.13 no.1
• /
• pp.141-156
• /
• 2000

Cloves are the dried flower buds of Syzygium aromaticum (L.) Mere et Perry (Myrtaceae). They have been successfully used for the management of various allergic disorders by oral administration in Korea. In this study, the author investigated the effect of an aqueous extract of Syzygium aromaticum on immediate-type hypersensitivity by anal administration. Anal administration of Syzygium aromaticum showed a marked inhibition rate in systemic hypersensitivity with a dose of 1 mg/kg 1 hr before intraperitoneal injection of compound 48/80. Anal administration of Syzygium aromaticum significantly reduced plasma histamine contents induced by compound 48/80. Anal administration of Syzygium aromaticum (1 mg/kg) also inhibited to $61.4\%$ (P<0.01) local a1lergic reaction activated by anti-dinitrophenyl (DNP) IgE. In addition, Syzygium aromaticum dose-dependently inhibited the histamine release from the peritoneal mast cells by compound 48/80 or anti-DNP IgE. When Syzygium aromaticum was added, the level of cAMP in peritoneal mast cells transiently and significantly increased about 47-fold at 10 second compared with that of basal cells. These results provide evidence that anal therapy of Syzygium aromaticum may be beneficial in the treatment of systemic and local immediate-type hypersensitivity by inhibition of histamine release from mast cells in vivo and in vitro.