• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.721-730
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• 2017

This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fish cutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifolia Niitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows: total phelonic contents of $1187.29{\pm}41.55mg/L$, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of $61.50{\pm}2.33%$, ascorbic acid content of $23.68{\pm}0.02g/100g$, ${\beta}-carotene$ content of $51{\pm}3.92{\mu}g/100g$, and sugar content of $12.7{\pm}0.1Brix^{\circ}$. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutlet batter. The fish cutlet prepared with the batter had a hardness of $166-202g/cm^2$ and Hunter's color scale values L of $31.14{\pm}2.1$ to $34.62{\pm}1.3$, a of $-4.89{\pm}0.21$ to $-2.26{\pm}0.19$ and b of $-20.65{\pm}2.65$ to $28.93{\pm}3.14$. The FRAP (ferric reducing antioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionality and determine the optimal mixing ratio for cold storage at $-12^{\circ}C$, $-18^{\circ}C$, and $-24^{\circ}C$. The optimum mixture ratio of extracts /Korean herbal powder/ wheat flour was 1:6:3.

• Korean Journal of Pharmacognosy
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• v.43 no.4
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• pp.308-315
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• 2012

Opuntia humifusa known as the Eastern prickly pear have been used as a treatment of burns, diarrhea, asthma, rheumatism, gonorrhea, and diabetes in alternative medicine. O. humifusa is widely cultivated in the middle and southern provinces of Korea and distributed in North America. The aim of this study is to investigate anti-diabetic effect of O. humifusa stem (OHS) water or 80% MeOH extract using 3T3-L1 adipocytes and db/db mice animal models. OHS 80% MeOH extract at a dose of $250{\mu}g/ml$ significantly increased the glucose uptake and lipid accumulation compared with the control in 3T3-L1 adipocytes. Blood glucose, plasma total cholesterol and triglyceride levels were significantly reduced by oral treatment of OHS 80% MeOH extract (200 mg/kg BW) for 6 weeks in db/db mice. Also, the oral treatment of OHS 80% MeOH extract slightly changed the plasma insulin and insulin resistance levels in db/db mice, but were no significance in comparison to control. Glucose transporter(GLUT)4 expressions of adipose tissue and muscle were significantly increased more than that in the control. Therefore, these results suggest that OHS 80% MeOH extract inhibits the blood glucose level through regulation of lipid profile, insulin resistance, and GLUT4 expression in db/db mice and its diabetic effect is effective more than water extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1715-1719
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• 2004

In order to help the preservation of the unshiu orange and pear, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to pack fruits. Unshiu orange was packed in a box (24${\times}$24${\times}$22 cm) attached with antimicrobial paper and then stored respectively at l$0^{\circ}C$. Pears were wrapped individually before storage at l$0^{\circ}C$. During the storage, weight loss, pH, total acidity, soluble solid content, microbial load and decay were measured as quality indices. Steady pH increase in unshiu orange was observed to slightly decrease total acidity during the storage with little difference between the packaging treatments. The microbial loads of total aerobic bacteria, and yeast/mold counts were suppressed during storage by the antimicrobial paper packaging, which also contributed to reducing the decayed unshiu orange. Limited reduction of total aerobic bacteria and yeast/mold counts was observed only for initial storage period for the pears wrapped with 9 and 12% antimicrobial agent-added papers. Antimicrobial paper was useful for the reduction of microbial load in unshiu orange and pear without other quality deterioration.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1006-1011
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• 1998

Volatile flavor components in three varieties (shingo(niitaka), mansamgil (okusankichi) and chuwhang pears) of Pear (Pyrus pyrifolia N.) were extracted for 24 hours with pentane-diethylether (1 : 1, v/v) using the LLEP (liquid-liquid extraction & perforation). Neutral fraction was separated from the extract and then analyzed by GC-FID and GC/MS equipped with a fused silica capillary column (Carbowax 20M, HP). Individual components were identified by mass spectrometry and their retention indices. The totals of 52, 47 and 22 volatiles were identified in shingo, mansamgil and chuwhang pears, respectively. Ethyl acetate, propyl acetate, hexanal, 1-hexanol, ethyl butanoate, ethyl-3-hydroxy butanoate, ethyl-2-hydroxy propanoate were the main components in each samples, though there were several differeces in composition of volatile compounds. Total contents of volatile components isolated in shingo, mansamgil and chuwhang pears were 6.972, 2.776 and 2.653 mg/kg of pears.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.281-286
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• 2014

This study was carried out to develop Yakju, a new kind of Korean traditional rice wine added with bamboo ethanol extract and characterized by containing various health benefits. The wine with bamboo ethanol extract was fermented by adding ginger and pear to improve flavor and quality. Several quality characteristics and physiological functionalities of Yakju were investigated. When bamboo ethanol extract was added to Yakju, the pH level decreased compared to that of the control. However, total acidity and soluble solid levels were higher than those of the control. The alcohol content of Yakju added with bamboo ethanol extract was slightly higher than that of the control. In examining the colors of Yakju containing bamboo ethanol extract, L value was lower than that of the control, whereas b value and brownness were higher. Various organic acids such as citric acid, malic acid, succinic acid, lactic acid, and acetic acid were determined, and the main organic acid among them was lactic acid. Various free sugars such as sorbitol, glucose, and fructose were detected and glucose was the most abundant. Total polyphenol content of Yakju added with bamboo ethanol extract was lower than that of the control. Further, electron-donating ability ranged from 23.8~40.0%, which was higher than that of the control. Nitrite scavenging ability of Yakju added with bamboo ethanol extract ranged from 15.2~36.4%, which was higher than that of the control at pH 6.0. Sensory evaluation of Yakju showed that bamboo ethanol extract+ginger as well as bamboo ethanol extract+ginger+pear treatment significantly increased flavor, taste, and overall acceptance compared to the others.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.485-491
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• 2009

In order to examine the nutritional value of prickly pear(Opuntia humifusa), contents of ash, protein, fat, minerals and vitamins were determined on freeze-dried stem, fruit, seed and root from plants harvested in autumn. The average moisture contents for stem, fruit, seed and root were 67~87%. Crude ash content determined on dry weight basis was 2~3%. Crude protein existed mostly in seed(2.95%) and root(2.37%). Crude fat was detected mainly in seed(4.49%). Contents of major minerals(mg/100 mg dry weight) was generally higher in stem. Ca in stem(4,142.30) and fruit(2,790.86) were much higher than in seed(43.37). P in stem, seed and fruit were 448.19, 263.20 and 161.59, respectively. Stem also displayed more abundant Mg(1,110.86), Zn(35.62) and Mn(37.07). However, fruit contained higher amounts of Fe(13.38) and Se(0.15). Vitamin A was negligible in all plant parts. Vitamin E contents in fruit and stem were 1.78 mg and 1.22 mg/mg dry weight, respectively. Vitamin C was detected mostly in fruit(445.40) and stem(260.94). Use of a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide-based microtiter assay of cell viability demonstrated an anti-proliferative effect of O. humifusa extract on the MCF-7 estrogen-dependent human breast cancer cell line.

• Journal of Forest and Environmental Science
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• v.37 no.3
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• pp.226-234
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• 2021

Two species, P. pyrifolia and P. ussuriensis, of the genus Pyrus native to Korea, are valuable genetic resources that can be used for food, dietary supplement, pharmaceutical, and cosmetics. Bioactive compounds of the plant leaves are the main components that are used for the products. Farmers had cultivated a few individuals from the wild to produce fruits or leaves for traditional remedy or tea; however, bioactive components of their leaves are not tested. We selected some trees from the natural stand that have distinct traits for the improvement program. We investigated the bioassay on the extracts' bioactive compounds and antioxidant capacity from the selected accessions and other accessions, including newly developed cultivars. The contents of the phenolic compounds and flavonoids from the leaf extracts of the selected accessions were higher than the commonly cultivated trees in both species but lower than 'Sanhyang' in P. ussuriensis. The antioxidant capacity was measured using two assay methods, DPPH and ABST. The selected cultivars also had higher inhibitory activity than common trees. The selected accession 'Cultivar 3' in P. pyrifolia had the highest radical scavenging activity than others. Although leaves of the accessions were used only in this study, all three selected individuals have the potential for cultivar in containing high bioactive compounds and antioxidant capacity.

• Korean Journal of Medicinal Crop Science
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• v.15 no.5
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• pp.335-338
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• 2007

Five samples (Bakwoonbae, Chungsilbae, Sandolbae, Dolbae, and Chuwhangbae) of Pyrus species differing in their origin of production were analyzed for total phenolic content, vitamin C content, and antioxidant activities. Two antioxidant activities were measured by the free-radical scavenging activity and reducing power method. Total phenolic content of the Chungsilbae extract (20.35 mg/g) was higher than those of other pears. Vitamin C content in five Pyrus species ranged from $420.32\;{\mu}g/g$ in Sandolbae to $659.75\;{\mu}g/g$ in Bakwoonbae. Chungsilbae also had the highest free radical scavenging activity (76.56%) and reducing power (0.35).

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.582-586
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• 1995

The effects of cultural temperature and nutritional components on the production of ethanol using juice of Pyrus serotina as the substrate for Saccharomyces cerevisiae ATCC 4124 were studied. After anaerobic cultivation in 5L flask of a defined pear juice at 2$0^{\circ}C$, ethanol concentration of 11.5%(v/v) could be obtained. The addition of a small amount of K2S2O5 was essential for the successful production of ethanol. Ethanol concentration could be further enhanced by supplementing a small of various complex nitrogen sources. When 0.05% of yeast extract and 0.05% of (NH4)2HPO4 were added to a defined medium, ethanol concentration obtained after 7 day cultivation at 2$0^{\circ}C$ was 12.3%.

• Toxicological Research
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• v.24 no.1
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• pp.87-91
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• 2008

The present study was conducted to monitor the level of triflumizole residues in fruits (apple and pear) and vegetable (cucumber) samples in order to assess risk posed by the presence of such residues to the consumer. Triflumizole was applied at a recommended dose rate to apple and pear pulps and to a cucumber sample. The samples were collected at harvesting time following several treatments (three and/or four treatments). Triflumizole was extracted with methanol and re-extracted into dichloromethane. The presence of triflumizole was determined by HPLC with UV detection at 238 nm following the cleanup of the extract by open preparative chromatographic column with Florisil. The versatility of this method was evidenced by its excellent linearity (> 0.999) in the concentration range between 0.2 and 4.0 mg/kg. The mean recoveries evaluated from the untreated samples spiked at two different fortification levels. 0.1 and 0.4 mg/kg, and ranged from 87.5${\pm}$0.0 to 93.3${\pm}$2.6 for the tested fruits and vegetable, respectively, and the repeatability (as relative standard deviation) from three repetitive determinations of recoveries were no larger than 6%. The calculated limit of detection was 0.02 mg/kg and the minimum detectable level of 4 ng for triflumizole was easily detected. When triflumizole was sprayed onto the apple trees three times at 50-40-30 and 40-30-21 days prior to harvesting and four times onto the pear trees at 40-30-21-14 days prior to harvesting, the mean residual amounts of 0.05 and 0.06 mg/kg for apples and pears, respectively, were not detected in all of the treatments. When the cucumber sample was fumigated four times at 7, 5, 3 and 1 day prior to harvesting, the mean residual amount was not detectable. Triflumizole can be used safely when sprayed (wettable powder, 30% active ingredient) and fumigated (10%) 4 times at 14 and 1 day prior to harvesting to protect the fruits and vegetable, respectively.