• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• Journal of Nutrition and Health
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• v.35 no.9
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• pp.926-931
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• 2002

The antimicrobial properties of extracts of Prunus mume were tested on Salmonella paratyphimurium and S. typhimurium. First, the Prumus mume was extracted with methanol at several temperatures, and then fractionation of the methanol extracts from Prunus mume was carried out by using petroleum ether, chloroform, ethyl acetate or butanol. Secondly, absorption column chromatoraphy (using a Diaion HP 20) was conducted to eliminate some water soluble materials that might inhibit the antimicrobial activity of some extracts. The antimicrobial activitry of each of the Prunus mume extracts was determined using a paper disc method against several food-borne pathogens, The growth inhibition curve was determine using butanol extracts of Prunus mume against Salmonella typhimurium. The extraction temperature did not have any significant effect on the yield of the extract or on the level of antimicrobial activity. The butanol extract of Prunus mume showed strong antimicrobial activity against Salmonella paratyphimurium and S. typhimurium; a 1,000 ppm of butanol extract of Prunus mume retared the growth of S. typhimurium up to 36 hours. (Korean J Nutrition 35(9) : 926~931, 2002)

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.241-248
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• 2002

The dried Prunus mume, an alkaline food abundant in organic acids (citric acid, malic acid and tartaric acid), has been largely used in both folklore remedies and Chinese herbal medicine for a long time. This study was performed to investigate the antimicrobial activity of the dried Prunus mume. The fractionation of the methanol extracts from Prunus mume was conducted using petroleum ether, chloroform, ethyl acetate and butanol, respectively. The antimicrobial activity of the Prunus mume extracts was then determined against food-borne pathogens using a paper disc method. The ethyl acetate extract showed the strongest antimicrobial activity against the eigth food-born pathogens used in this present study. Diaion HP 20 column chromatography was performed to remove some sugars that might inhibit the antimicrobial activity of Prunus mume. The strongest antimicrobial activity of ethyl acetate fraction of Prunus mume was shown against Staphylococus aureus. The growth inhibition curve was determined using ethyl acetate extracts of Prunus mume against Staphylococus aureus, which showed the growth inhibition up to 72 hours at 1,000 ppm concentration.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.214-222
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• 1999

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. The purpose of this study was to investigate the antimicrobial activity of beverages containing Prunus mume extracts against Staphylococcus aureus, Shigella dysenteriae, Shigella flexneri, Shigella sonnei, Escherichia coli and Pseudomonas aeruginosa. Seven different types of Prunus mume extracts containing beverages have been prepared for the test in which minimum inhibitory concentration for each microorganism has been determined by serial dilution method using either TSA or TSB medium. Pseudomonas aeruginosa showed least resistance and 0.3g/$m\ell$ concentrations of 5% Prunus mume extracts containing beverage had antimicrobial property against the organism. Beverages containing more than 15% of Prunus mume extracts showed antimicrobial activity against all tested microorganisms at the MIC value of less than 0.25g/$m\ell$. The effect of Prunus mume on the growth of food-borne pathogens has been also studied using a spectrophotometer. In the growth assay, each of the Prunus mume extracts containing beverage was added to the medium at the concentration of 25% (v/v). Beverage containing 20% Prunus mume extracts showed inhibitory effect on the growth of all tested microorganisms.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.751-758
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• 2010

Prunus mume is well known contain many functional materials that play beneficial roles in the human body. Studies have found that many organic acids and polyphenol compounds exist in Prunus mume. In this study, content of total polyphenols and flavonoids, antioxidative activity and cytotoxicity of ethanol extract from Prunus mume were measured Contents of total polyphenolic and total flavonoid compounds in ethanol extract from Prunus mume were 16.92 mg/g and 59.95 mg/g, respectively. The $IC_{50}$ of ethanol extract from Prunus mume were $237.72 {\mu}g$/assay and $239.58 {\mu}g$/assay by DPPH and ABTS radical cation scavenging test, respectively. Additionally, ferric ion reducing antioxidant power (FRAP) value of ethanol extract from Prunus mume was 0.94 mM ($FeSO_4$ eq.) by $800 {\mu}g$/assay. Cytotoxicity of Prunus mume against five kinds of cancer cell lines increased as the extract concentration increased Especially, cytotoxicity of the ethanol extract against A-549 (lung cancer line) was higher than that against any other cancer cell line by both MTT and SRB assay. These results show that ethanol extract of Prunus mume has considerably high antioxidative and cytotoxic activities.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.551-559
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• 2010

This study aimed to determine the physicochemical, microbiological and sensory qualities of salad dressing with added Prunus mume extracts. For this study, dressing was blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Physicochemical and microbiological effects of dressing with added Prunus mume extracts were assessed during production and storage days by measuring pH and Aw and by determining total plate counts and coliforms. Effects of salad dressing added Prunus mume extracts on the total plate counts and coliforms of salad dressing were observed during storage at $3^{\circ}C$ and $25{\pm}1^{\circ}C$ for 30 days. Prunus mume extracts showed antibacterial properties, and improved the microbiological quality. Sensory scores for salad dressing with added Prunus mume extracts were higher than those for the control group.

• Journal of Haehwa Medicine
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• v.22 no.1
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• pp.71-78
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• 2013

Objectives : Fructus mume(F. mume) has been used as a medicine for thousands of years in East Asia and reported to have effect on cognitive deficits induced by chronic cerebral hypoperfusion. We investigated F. mume's effects on psychiatric and central nervous system in medical classics. Methods : 25 materia medica books and Donguibogam were searched to find psychiatric and central nervous system effects of F. mume. Two Korean Medicine doctors reviewed the effects from the clinical point of view. Results : 安心(relieve psychiatric discomfort), 令人得睡 治不眠(Treat insominia), 去煩悶(relieve chest discomfort) were psychiatric effects and 偏枯不仁(hypoesthesia accompanied with hemiplegia) was central nervous system effect of F. mume. Conclusions : Further studies will be needed to demonstrate F. mume's effects found in medical classics.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.79-92
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• 2008

This study was to investigate consumers' recognition, preference, and use condition of processed food of Prunus mume(PFPM). As for the general recognition of Prunus mume, as the age is higher, and as the group of manufacture and intake has a higher level of academic attainments, the level of recognition is high. The group that manufactures and takes in PFPM at home showed high preference for Prunus mume processed food, and significant differences were shown among groups in this regard. The group of higher age and academic attainment level and those who manufactured Prunus mume at home showed high intake frequency of PFPM. 88.7% of the all respondents said that they had had Prunus mume products such as Prunus mume alcoholic beverage(76.3%), undiluted solution of Prunus mume(74.9%), Prunus mume tea(60.1%), and Prunus mume Jjangajji, or sliced vegetables preserved in soy sauce or hot pepper paste(46.3%). The rates of intake experience on another PFPM were relatively very low, and PFPM consumers in Daegu and Gyeongbuk areas were very limited. As for the prospect of Prunus mume processed food consumption, 48.8% and 46.7% of the respondents expected that it would remain in the current condition and would increase respectively. Moreover, 62.8% of the respondents said that they would purchase new PFPM satisfying such requirements above, which suggests that producing new PFPM is very positive.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.761-771
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• 2010

The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate torice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%,8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was $764.58{\pm}5.3\;g/cm^2$. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of $633.44{\pm}13.0\;g/cm^2$, $617.64{\pm}16.2\;g/cm^2$, $585.31{\pm}27.5\;g/cm^2$, and $350.98{\pm}10.2\;g/cm^2$, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.305-310
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• 2001

In order to study bread properties utilizing extracts of fume, mume bread was baked, adding 0, 0.5, 1.0. 1.5 and 2.0 brix of mume extract to wheat flour. The rheological properties, dough pH, dough volume, bread volume, bread color. bread texture and sensory evaluation were tested to examine bread properties baked adding extracts of mume. The results are as follows: The maximum viscosity measured by amylograph decreased gradually with increasing fume extract concentration, while the gelatinization temperature was going up. The development time measured by farinograph increased with use of mime extract, but stability time decreased. After the first fermentation, dough volume decreased greatly under pH 4.0, and there was same tendency in loaf volume. Lightness and redness of the crumb decreased but yellowness increased. Hardness and fracturability of mume bread were lower than control. In sensory evaluation, fume bread with 0.5 brix muse extract was evaluated as the best in taste, texture, flavor and overall acceptability.