• Title/Summary/Keyword: persimmon leaf

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Quality Characteristics of Naengmyon Added with Persimmon (Diospyos kaki L. folium) Leaf Powder (감잎분말을 첨가한 냉면의 품질 특성)

  • Nam Seng-Goo;Lee Bo-Su;Park Ju-Sek;Lee Won-Young
    • Food Science and Preservation
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    • v.13 no.3
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    • pp.337-343
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    • 2006
  • This study was conducted to develop naengmyon added with persimmon leaf powder. To find out the proper mixing ratio, physicochemical properties were investigated. There was a little difference in water binding capacity between control and naengmyon added with persimmon leaf powder. Amylogram showed that initial pasting temperature and peak point value were increased as increment of adding amount of persimmon leaf powder. After cooking, the weight of a naengmyon was increased but cooking loss and turbidity were decreased with increment of persimmon leaf powder. At a glance of color difference values, there was a distinctive boundary near at 6%. But similar at over 6% as increasing adding amount of persimon leaf powder texture characteristics such as hardness, adhesiveness, cohesiveness, springness and gumminess were declined. From overall experimental result, the proper mixing ratio of persimmon leaf powder for naengmyon was 4%.

Antioxidative and Antimicrobial Activities of Persimmon Leaf Tea and Green Tea (감잎차와 녹차의 항산화 및 항균 활성 비교)

  • Lim, Jeong-Ho;Kim, Bum-Keun;Park, Chan-Eun;Park, Kee-Jai;Kim, Jong-Chan;Jeong, Jin-Woong;Jeong, Seung-Won
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.5
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    • pp.797-804
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    • 2008
  • In this study, the antioxidative and antimicrobial activities of persimmon leaf tea and green tea were assessed. The total polyphenol contents of green tea (0.5875 mg/mL) were slightly higher than those of persimmon leaf tea (0.3938 mg/mL). The electron-donating abilities (EDA) of persimmon leaf tea and green tea toward $\alpha$, $\alpha$-diphenyl-$\beta$-picyryl hydrazyl (DPPH) radical were $65.7{\pm}3.7%$ and $68.4{\pm}0.3%$, respectively, as compared to $68.6{\pm}1.1%$ for L-ascorbic acid (1%). The SOD-like activity of persimmon leaf tea ($29.7{\pm}0.9%$) was higher than that of green tea ($28.1{\pm}1.0%$). The nitrite scavenging ability was pH-dependent, highest at pH 1.2, and lowest at pH 6.0, in and persimmon leaf tea was found to exhibit more effective nitrite scavenging ability than green tea. The inhibitory effects of persimmon leaf tea and green tea against angiotensin I converting enzyme were $56.7{\pm}1.9%$ and $67.1{\pm}1.7%$, respectively. Persimmon leaf tea evidenced profound antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coil, and Salmonella typhimurium. These results clearly established the antioxidative and antimicrobial potency of persimmon leaf tea.

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Analysis of Components and Leaves Yield by Cultivars for Persimmon Leaf Tea (감잎차를 위한 품종별 감잎생산력과 성분분석)

  • 노영균;박석희;장성호;성전중
    • Food Science and Preservation
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    • v.7 no.1
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    • pp.99-102
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    • 2000
  • Comparing and analysing the productivity and the main ingredients of persimmon leaves by cultivars were conducted to improve the quality and productivity of the per-simmon leaf tea. As a result of the survey, Dungsi was decidedly good in growth co-ndition of survival rate, stem diameter and the number of shoots etc. Also , DUngsi had the highest leaf productivity of 567 leaves and the leaf weight of 1.98 kg per one plant after three years of planting . On accounts of productivity, ingredient analysis and panel test etc. we collectively through that Dungsi was the best cutltivar for the persimmon leaf tea.

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The Effects of Emulsion-type Sausages Containing Mulberry Leaf and Persimmon Leaf Powder on Lipid Oxidation, Nitrite, VBN and Fatty Acid Composition (뽕잎과 감잎분말 첨가가 유화형 소시지의 지방산화, 아질산염, 염기태질소화합물 및 지방산 조성에 미치는 효과)

  • 이제룡;정재두;이정일;송영민;진상근;김일석;김회윤;이진희
    • Food Science of Animal Resources
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    • v.23 no.1
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    • pp.1-8
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    • 2003
  • The purpose of this study was to investigate the effects of the sausage containing mulberry leaf(0.04%, 0.08%) and persimmon leaf powder(0.04%, 0.08%) on lipid oxidation(Thiobarbituric Acid Reactive Substances, TBARS), nitrite, volatile basic nitrogen(VBN) and fatty acid composition. The TBARS values of sausage containing mulberry leaf and persimmon leaf powder were not significantly different(p > 0.05) as compared to control during 45 days of storage, but TBARS values of sausage containing 0.04% mulberry leaf and persimmon leaf powder were significantly lower than those of control at 60 days of storage. The nitrite scavenging ability of sausage containing mulberry leaf and persimmon leaf powder was higher than that of control. The VBN content of all treatments significantly increased(p < 0.05) during the storage periods. In fatty acid compositions, the percentages of PUFA/SFA of sausage containing mulberry leaf and persimmon leaf powder were significantly higher as compared to control. In conclusion, sausage containing mulberry leaf and persimmon leaf powder was a more effective natural resource on the basis of the lipid oxidation and nitrite scavenging ability of sausage.

Anticancer Effect of Persimmon Leaf Extracts on Korean Gastric Cancer Cell (감잎의 물 및 에탄올 추출물이 한국인 위암 세포주에 미치는 항암효과)

  • Kim, Ho-Jung;Kim, Mi-Kyung
    • Journal of Nutrition and Health
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    • v.36 no.2
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    • pp.133-146
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    • 2003
  • This study was performed to investigate the in vitro and in vivo anticancer effects of persimmon leaf extracts on human gastric cancer cells. In vitro anticancer effects of persimmon leaf extracts (water extract at 8$0^{\circ}C$ for 3 hours, water extract at room temperature for 48 hours, 50% ethanol extract at 8$0^{\circ}C$ for 3 hours, 50% ethanol extract at room temperature for 48 hours, 75% ethanol extract at 8$0^{\circ}C$ for 3 hours and 75% ethanol extract at room temperature for 48 hours) on SNU16 (Korean gastric cancer cell) were investigated by MTT assay. Persimmon leaf extracts exhibited strong in vitro anticancer effects. We found that the higher the ethanol content of the solvent, the stronger the in vitro anticancer effects. Extraction yields, contents of flavonoids, vitamin A, vitamin C and vitamin E were measured. We found that the higher the ethanol content of the solvent, the higher the extraction yields and the contents of flavonoids, vitamin A and vitamin E. Among persimmon leaf extracts, 75% ethanol 8$0^{\circ}C$ extract showed the highest extraction yield, the highest contents of flavonoids, vitamin A and vitamin E and exhibitied the strongest in vitro anticancer effect on SNU16. Therefore, 75% ethanol 8$0^{\circ}C$ extract was chosen as the material to investigate in vivo anticancer effects. In vivo anticancer effect of persimmon leaf 75% ethanol 8$0^{\circ}C$ extract was investigated in SNU16 transplanted nude mice. Twenty five female nude mice (BALB/c) were blocked into five groups according to body weight and raised for 4 weeks with diets containing 4% (w/w), 8% (w/w) persimmon leaf 75% ethanol 8$0^{\circ}C$ extract, with IT (intratumoral) injection treatment with 1.65 mg/100 $\mu$1, 3.3 mg/100 $\mu$1 concentration every other day 3 weeks after SNU16 was transplanted. Persimmon 75% ethanol 8$0^{\circ}C$ extract significantly lowered tumor weight and tumor volume in SNU16 transplanted nude mice. Tumor weight and tumor volume in all experimental groups were significantly lower than those in the control group. Helper T cell (CD4) levels of mice injected with 3.3 mg/100 $\mu$1 extract significantly increased. Cytotoxic T cell (CD8) levels in all experimental groups significantly increased and helper/cytotoxic T cell ratios in all experimental groups significantly decreased. Natural killer cell and MHC class II molecule in all experimental groups significantly increased. In conclusion, persimmon leaf 75% ethanol 8$0^{\circ}C$ extract exhibited strong in vitro and in vivo anticancer effects against SNU16 cells and it increased cytotoxic T cell, natural killer cell and MHC classII molecule in experimental groups in SNU16 transplanted nude mice.

Ecology of Disease Outbreak of Circular Leaf Spot of Persimmon and Inoculum Dynamics of Mycosphaerella nawae (감나무 둥근무늬낙엽병의 발생과 병원균(Mycosphaerella nawae)의 전염원 동태)

  • Kwon, Jin-Hyeuk;Park, Chang-Seuk
    • Research in Plant Disease
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    • v.10 no.4
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    • pp.209-216
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    • 2004
  • The circular leaf spot of persimmon is occurred almost every place where persimmon is cultivated, especially the disease outbreak severely in southern part of Korea. The disease reveals unusually long incubation period after pathogen invade into leaf tissue and no practical control measure is available once the symptom has appeared. Most of the farmers just follow the suggested spray schedules calculated on the basis of weather condition of ordinary years. Therefore the damages due to circular leaf spot greatly differ year after year. In this article, we tried to describe and summarized the investigation on the circular leaf spot pathogen, Mycosphaerella nawae, related to disease outbreak such as overwintering of pathogen, inoculum formation and spread, incubation period after infection, and secondary inoculum. With the summary of these results, we suggest the disease cycle of circular leaf spot of persimmon. The pathogen overwinters in diseased leaves as mycelial form or pseudoperithecial premodium. The pseudoperitheria become matured in spring as the temperature raise and forms asci and ascospores. The maturation of pseudoperithecia are closely related to the temperatures during March and early April. The ascospores completely mature in early May and the ascospores released when the pseudoperithecia absorbed enough moisture after rainfall. The release of ascospores are diverse greatly with the variation of maturity of pseudoperithecia. Generally the spore start to release from middle of May to early of July. Duration of ascospore release is depend on the weather condition of particular year, especially amount and number of precipitation. The ascospores produced from pseudoperithecia is known to the only inoculum for circular leaf spot disease. But according to the results obtained from our investigations, the conidia formed on the lesions which incited by natural infection. This conidia are infectious to persimmon leaves and formed identical symptom as natural infection. The time of producing secondary inoculum of circular leaf spot of persimmon is considered too late to develop new disease. Generally the importance of secondary inoculum is low but the conidia produced in early September are competent to develop new disease and new infection also significantly affect to harvest of persimmon. The importance of circular leaf spot disease is recognized well to farmers. The approaches to control of the disease should be initiated on the basis of the knowledges of inoculum dynamics and ecology of disease development. The forecasting system for circular leaf spot is need to be developed.

Physico-Chemical and Sensory Properties of Emulsified Sausages containing Mulberry and Persimmon Leaf Powder (뽕잎과 감잎분말을 첨가한 유화형 소시지의 이화학적 및 관능적 특성)

  • 이제룡;하영주;이진우;송영민;진상근;김일석;하경희;곽석준
    • Food Science of Animal Resources
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    • v.22 no.4
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    • pp.330-336
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    • 2002
  • The purpose of this study was to investigate the effects of mulberry and persimmon leaf powder with various contents(0.04%, 0.08%) on physico-chemical and sensory properties of emulsified-sausages. There were no differences(P>0.05) in moisture and crude ash contents(%), but crude fat contents(%) of the sausages containing 0.8% persimmon leaf powder showed the highest, compared to other treatments. pH values of all treatments decreased during storage period. Sausages containing mulberry and persimmon leaf powder had more bright and yellow, but less red color than the control. Hardness values of the sausages containing 0.04% mulberry and persimmon leaf powder were higher than those of a control and other treatments. The addition of mulberry leaf powder had better flavor and overall palatability of sausages than persimmon leaf powder. However, no differences in color, flavor, tenderness and overall palatability were observed on 60 days of storage. These results indicated that the addition of mulberry and persimmon leaf powder for the manufactured of emulsified-sausages partially affected physico-chemical and sensory properties. Further research will be performed why the addition of these powders affect the product quality.

Effect of Pre-treatment Methods on the Quality Improvement of Persimmon Leaf Tea (전처리 조건이 감잎차의 품질 향상에 미치는 영향)

  • 김미자;오상룡
    • Food Science and Preservation
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    • v.6 no.4
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    • pp.435-441
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    • 1999
  • This study was carried out to sensory evaluation of persimmon leaf by roasting and steaming. The good sensory evaluation of persimmon leaf tea of cutting after different steamed times was shown in 3 minutes and 5 minutes steamed tea. Taste sensory score was increased in proportion to increasing of soluble solid and extraction yield and the increasing of color sensory score had relation to increasing of color value. The best sensory score was in roasted persimmon leaf tea of 5 minutes roasting in persimmon leaf tea of cutting after steaming of 3 minutes and 5 minutes. The best sensory score was shown in 3 minutes steamed in 5 minutes roasted which was culled after different steaming times. The total sensory non of roasted tea was influenced from preprocessing and total sensory score of roasted tea was higher than Just steamed tea. According to above result, the sensory score of roasted tea was more higher than steamed tea and the highest score was in 5 minutes roasted tea which was cutted after 3 minutes steamed.

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Changes of Vitamin C and Superoxide Dismutase(SOD)-like Activity of Persimmon Leaf Tea by Processing Method and Extraction Condition (감잎의 처리방법과 추출조건에 따른 감잎차의 Vitamin C와 Superoxide Dismutase(SOD) 유사활성의 변화)

  • Park, Yun-Joo;Kang, Myung-Hee;Kim, Jong-Ik;Park, Ock-Jin;Lee, Mee-Sook;Jang, Hae-Dong
    • Korean Journal of Food Science and Technology
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    • v.27 no.3
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    • pp.281-285
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    • 1995
  • The persimmon leaf tea was produced from persimmon leaves by three different methods (conventional, steamed, fermented) and the changes of total vitamin C and superoxide dismutase(SOD)-like activity were investigated. The amount of total vitamin C was the highest in fermented persimmon leaf tea which was 47% of total vitamin C of raw persimmon leaves. The SOD-like activity of conventional and fermented persimmon leaf teas were a little higher than that of steamed. The total vitamin C of steamed persimmon leaf tea was decreased slowly as the extraction time was increased. That of fermented persimmon leaf tea was increased generally at $60^{\circ}C\;and\;70^{\circ}C$, and increased until 5min and then decreased at $80^{\circ}C\;and\;90^{\circ}C$, The optimum extraction condition of total vitamin C in fermented persimmon leaf tea was 3min and 5min at $80^{\circ}C\;and\;90^{\circ}C$, 5min and 10min at $60^{\circ}C$. The total vitamin C of conventional persimmon leaf tea was so little that could not be measured by DNP method. The SOD-like activity of conventional and steamed persimmon leaf teas were increased and that of fermented showed the trend of increasing-decreasing-increasing. Fermented persimmon leaf tea had higher SOD-like activity than conventional and steamed at all tested conditions, and the optimum extraction condition of SOD-like activity was 3min and 10min at $80^{\circ}C\;and\;90^{\circ}C$.

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Identification of the Imperfect Stage of Mycosphaerella nawae Causing Circular Leaf Spot of Persimmon in Korea (감나무 둥근무늬낙엽병균 Mycosphaerella nawae의 불완전 세대 동정)

  • 권진혁;강수웅;박창석;김희규
    • Korean Journal Plant Pathology
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    • v.14 no.5
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    • pp.397-401
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    • 1998
  • Asexual spores of Mycosphaerella nawae were profusely produced on PDA after a prolonged incubation at $25^{\circ}C$ for 90 days. When persimmon trees were artificially inoculated by the conidial suspension, typical symptoms of circular leaf spot of persimmon appeared on the leaves two month later. The imperfect stag of the fungus was identified as Ramularia sp. based on following morphological characteristics examined under a light microscope and a scanning electron microscope. Conidia were mostly ellipsoid, but occasionally cylindrical, elongated oval, taro, peanut or gourd shapes and measured as 12.2~32.6$\times$6.1~10.2 ${\mu}{\textrm}{m}$. erect, hyaline, colorless-light brown. Conidia were formed solitarily or in chains on a medium and infected leaves. Conidiophore was erect, hyaline, colorless-light brown. and the size was 20.4~102.0$\times$3.1~10.2 ${\mu}{\textrm}{m}$, respectively. In this paper, we firstly demonstratrated that asexual spores of M. nawae induced persimmon circular leaf spot in nature as well as sexual spores of the fungus. Therefore, it is hypothesized that the imperfect stage of the fungus plays an important role in nature for epidemics as secondary inoculum.

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