• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.880-886
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• 1995

Antimutagenic effects of boiled water extract and tannin from persimmon leaves were studied by using Ames test, spore rec assay and SOS chromotest. Strong antimutagenic activities toward aflatoxin B1(AFB1), dimethyl-aminobiphenyl(DMAB), N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitroquinoline-1-oxide(4-NQO) were observed when boiled water extract and tannin from the persimmon leaves were added in the Salmonella typhimurium TA 100. In spore rec assay using Bacillus subtilis H17($rec^{+}$) and M45($rec^{-}$), boiled water extract and tannin from the persimmon leaves considerably inhibited the mutagenesis induce by MNNG. In SOS chromotest using Escherichia coli PQ37, these samples also exhibited strong antimutagenic activity toward 4-NQO. The tannin was more effective than boiled water extract of persimmon leaves in the antimutagenicity tests.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.5
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• pp.1304-1308
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• 2008

This study was performed to evaluate the effect of persimmon leaves extract on the reactive oxygen species (ROS) in cultured melanoma cells. The B16/F10 melanoma cells were treated with various concentrations of t-butyl hydroperoxide (t-BHP). And also, the effect of persimmon leaves (PL) extract on the cytotoxicity mediated by t-BHP was done on the cell viability, tyrosinase activity and melanogenesis by colorimetric assays. In this study, t-BHP decreased cell viability in dose-dependent manner and XTT90 and XTT50 values were measured at 10 and 35 uM of PL, respectively in these culture. And also, XTT50 value was assessed as a highly toxic effect on cultured melanoma cells by the toxic criteria. In the effect of PL extract on the t-BHP-mediated cytotoxicity, PL extract significantly increased the cell viability injured by t-BHP in cultured B16/F10 melanoma cells. PL also showed the decreased tyrosinase activity and melanogenesis. From these results, it is suggested that ROS such as t-BHP showed highly toxic effect on cultured melanoma cells, and also, PL extract inhibited the tyrosinase activity and melanogenesis in cultured melanoma cells injured by ROS.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.363-368
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• 2020

This study was conducted to evaluate several physiological activities of 4 sweet persimmon cultivar leaf water extracts. One new cultivar ('Hongchu' (HC)]) and three traditional cultivars ('Sangseojosaeng' (UW), Japanese Uenishiwase; 'Seochonjosaeng' (NW), Japanese Nishimurawase; and 'Buyu' (FY), Japanese Fuyu) were used in this study. The HC extract showed significantly higher DPPH and ABTS radical scavenging activities, tyrosinase inhibitory activity, and acetaldehyde dehydrogenase activity than the other extracts, while the FY extract exhibited a relatively higher alcohol dehydrogenase activity. The HC extract contained higher amount of phenolics and ascorbic acid. These results suggest the possibility of high-quality persimmon leaf tea development using the new sweet persimmon cultivar, HC.

• Textile Coloration and Finishing
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• v.33 no.3
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• pp.105-112
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• 2021

This study investigated the proper dyeing conditions, fastness and functionality of cotton fabrics dyed with Perilla frutescens var. acuta extract. Repeat dyeing, combination dyeing of persimmon juice and fermentation dyeing were conducted as dyeing conditions. It was confirmed that the ΔE and the K/S value of cotton fabrics dyed with Perilla frutescens var. acuta extracts depending on repeat dyeing and combination dyeing slightly increased. Furthermore, the fastness to washing of persimmon combination dyeing and fermentation dyeing was very good. The fastness to rubbing was shown to be above grade 4 in all methods, and the fastness to light was not as good as grade 3 or lower. The persimmon juice dyeing, Perilla frutescens var. acuta extract repeat dyeing 4 times and combination fermentation dyeing showed very good antimicrobial abilities. Thereafter, additional studies are needed to improve the fastness to light and alternatives to further improve the dyeing properties.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.591-597
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• 2005

This study tried to investigate the best mixing ratio by reviewing the quality characteristics such as moisture content, chromaticity and texture, and sensory characteristics of Seolgidduk made of different ratios of persimmon extracts. A and b color values appeared to increase and L value (lightness) to decrease according to the increase of persimmon extracts ratio. In the case of texture, hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness increased according to the increase of added amount of dried persimmon extracts. The inside section of Seolgidduk was investigated through scanning electron microphotograph, and the $15\%$ of dried persimmon extracts had the smallest and uniform air cells. Seolgidduk with $15\%$ persimmon extracts showed the highest color, flavor and chewiness scores of 3.85, 3.65, and 3.80 from sensory evaluation, respectively. The moistness displayed significant differences according to the increment of the extract Seolgidduk with $15\%$ persimmon extracts displayed the highest overall acceptability of 3.95, while that of the control 3.10. From the above results, $15\%$ mixing ratio of dried persimmons extracts seems to be the most desirable for making Seolgidduk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1091-1097
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• 2005

This study was carried out to develop jelly food using dried persimmon. Jelly products were prepared with the ratio of 5, 10, 15, 20 and $25\%$ of dried persimmon extract. Quality characteristics of its products were investigated. Proximate compositions of jelly were $6.74\~14.03\%$ of moisture, $6.83\~7.53\%$ of crude protein, $0.62\~1.16\%$ of crude lipid, $2.61\~13.21\%$ of crude ash, respectively. Water activity and brix $(\%)$ of jelly products ranged from 0.678 and $56.66\%\;to\; 0.748\;and\;76.59\%$. The pH and total acidity of jelly products ranged from 5.30 and $0.06\%$ to 5.38 and $0.09\%$. In the Hunter's color values, L, a and b vaules of jelly products were increased, respectively. Major free-sugar and organic acid of jelly products were maltose ($753\~1,297mg/100g$) and malic acid (263mg/100g in $25\%$ dried persimmon jelly). Major mineral of jelly products was K ($69.64\~154.37mg/100g$). In the texture property, addition of dried persimmon extract decreased gumminess and chewiness. In sensory score of dried persimmon jelly, color, flavor, texture and sweetness of $15\%$ dried persimmon jelly were high score, taste and overall acceptance of jelly products were high score, respectively. Judging from research results of the jelly products, recommended substitution level for addition of dried persimmon extract in jelly was $10\~15\%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1495-1502
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• 2010

This study was for the industrial application of functional food ingredients from whole fruits of sweet persimmon. Whole fruit and pulp of sweet persimmons were divided, and then lyophilized and powdered. Contents of crude fiber, vitamin C, and mineral were significantly higher in whole fruit than pulp of sweet persimmon. The amino acid content of whole fruit was 1.4 times higher than those of sweet persimmon pulp. In the biological activities of water and ethanol extracts from whole fruit and pulp of sweet persimmon, ethanol extract was higher than water extract, and whole fruit was higher than its pulp. The result which compared the biological activities of the water and ethanol extract from lyophilized sweet persimmon showed that total phenolic content was significantly higher in whole fruit of sweet persimmon, but flavonoid contents were not significantly different. Especially ABTS, NO radical scavenging activity, reducing power and tyrosinase inhibition activity were significantly higher in whole fruit extract than pulp extract of sweet persimmon. The relatively high content of fiber and vitamin C, and biological activity of whole fruit than pulp of sweet persimmon may be make it preferable as functional food materials for secondary processed goods.

• Plant Disease and Agriculture
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• v.1 no.2
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• pp.18-21
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• 1995

Mycosphaerella nawae, the causal organism, of spotted leaf casing disease of persimmon, was isolated from infected leaves showing typical symptom. The cultural characteristics of the fungus were compared on artificial media. Among 24 different combinations of culture media and supplements, oatmeal agar+persimmon leaf extract (PLE) and PAD+ PLE+streptomycin showed the highest rate of isolating as 57.1%. The best medium for mycelial growth of the fungus was PDA+persimmon leaf powder (PLP). The colony diameter was reached 47mm for 30 days at 2$0^{\circ}C$. PDA+PLE also supported good mcyelial growth showing 46mm of diameter in same condition. The optimum growth temperature of this fungus in PDA was recognized fairly low. The mycelial growth was higher at 2$0^{\circ}C$ than 15$^{\circ}C$. The variation of pH between pH 4 to pH 8 did not affect to the mycelial growth of the pathogen.

• Fashion & Textile Research Journal
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• v.11 no.6
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• pp.961-967
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• 2009

In order to examine the availability of heat treatment for color developing in persimmon dyeing, the rayon fabrics dyed with persimmon extract from unripe persimmon which was used after stock and fermentation. Dyed fabrics were heated at various temperature and time by contacting press heat and drying heat. Color developing results were influenced by the difference of heating method. Press heating method is more available than drying heat method. Effect of temperature and time on ${\Delta}Ea^*b^*$ and color values of dyed rayon fabrics was considerable. Considering the practical aspect, The temperature around $140{\sim}160^{\circ}C$ and the time no longer 40 minutes can be reach the region of the full color developing by press heating process. It was very shortened than any other method(drying air heat, xenon radiation, sunlight). The dyed rayon fabrics with heat treatment have darker and deeper red-yellow color than which by sunlight and xenon radiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.165-172
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• 2015

The objective of this study was to investigate the antioxidant and antiobesity activities of various color resources extracted from natural plants such as, clove, persimmon, gall nut, amur cork, gardenia, safflower, and annatto. Total phenolic content was the highest in gall nut extract (2,441.45 mg/kg) followed by clove extract (1,346.48 mg/kg). DPPH, and ABTS radical scavenging activities and ferric reducing antioxidant power (FRAP) were also higher in gall nut extract. ${\alpha}$-Glucosidase inhibitory activity ($IC_{50}$) was highest in persimmon extract ($22.83{\mu}g/mL$) followed by gall nut extract. ${\alpha}$-Amylase and lipase inhibitory activities were also higher in persimmon extract (49.45% and 61.01%, respectively). Lipid accumulation in 3T3-L1 cells was lower in persimmon, clove, and annatto extracts (81.54%, 83.36%, and 85.70% at $20{\mu}g/mL$, respectively). Triglyceride content in 3T3-L1 cells was lowest in clove extract (66.11%) followed by persimmon extract (88.88%). The results of this study suggest that gall nut extract has the highest antioxidant activity, whereas persimmon and clove extract show the antiobesity activities by inhibition of digestive enzymes and fat accumulation in 3T3-L1 cells. These extracts are useful materials for the development of antioxidant and antiobesity functional foods.