• Journal of Nutrition and Health
• /
• 제34권5호
• /
• pp.499-512
• /
• 2001

This study was performed to investigate effects of dried leaf powders, water, 75% and 95% ethanol extracts of persimmon leaf and green tea on lipid metabolism, lipid peroxidation and antioxidative enzyme activity in 12-month-old rats. Fifty-four male Sprague-Dawley rats weighing 542$\pm$4.5g were blocked into groups according to their body weight and were raised for four weeks with the diets containing 5%(w/w) dried leaf powders of persimmon(Diospyros kaki Thunb) and green tea(Camellia Sinensis O. Ktze), water or 75% and 95% ethanol extracts from same amount of each dried tea powder. Food intake was not significantly different among all groups, but weight gain of green tea powder group was significantly lower than that of control group. Plasma and liver lipid levels of all the tea diet groups were lower than those of control group. Especially, 75% ethanol extract of persimmon leaf decreased total lipid and triglyceride concentrations in plasma and 95% ethanol extract of persimmon leaf decreased liver total lipid level. However, there was no difference between 75% ethanol extracts groups and 95% ethanol extracts groups in lipid metabolism. Superoxide dismutase(SOD) and catalase activities in erythrocyte were remarkably increased by all the green tea diets. SOD, catalase and glutathione peroxidase activities in liver were increased by the feeding of ethanol extracts from green tea and persimmon leaf powder. Liver xanthine oxidase activity was not different among all groups. Plasma Thiobarbirutic acid reactive substance(TBARS) concentrations of all the green tea diet groups were significantly low. It was thought that high flavonoids in green tea inhibited plasma lipid peroxidation by promoting SOD, catalase activities in erythrocyte. 95% ethanol extract of persimmon leaf also inhibited plasma lipid peroxidation by high vitamin E and beta-carotene. Persimmon leaf powder decreased liver TBARS concentration by vitamin E, betacarotene and vitamin C and by increasing activities of antioxidative enzymes with flavonoids. In conclusion, dried leaf powders, water, 75% and 95% ethanol extracts of persimmon leaf and green tea were effective in lowering lipid levels and inhibiting lipid peroxidation in 12-month-old rats. Above all, ethanol extracts of persimmon leaf decreased plasma and liver lipid levels and persimmon leaf powder effectively inhibited liver lipid peroxidation. Extracts of green tea leaf inhibited plasma lipid peroxidation. In lowering lipid levels and inhibiting lipid peroxidation, ethanol extracts were more effective than water extracts, but there was no difference between 75% ethanol extracts and 95% ethanol extracts in lipid metabolism. (Korean J Nutrition 34(5) : 499~512, 2001)

• 한국조리학회지
• /
• 제14권2호
• /
• pp.273-285
• /
• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• Journal of Nutrition and Health
• /
• 제34권3호
• /
• pp.285-298
• /
• 2001

The effects of dried leaf powders and water and ethanol extracts of persimmon and green tea on lipid metabolism, lipid peroxidation and antioxidative enzyme activity were investigated in 12-month-old rats. Forty-nine male Sprague-Dawley rats weighing 520$\pm$19g were blocked into seven groups according to body weight. Rats were raised for four weeks with control(no tea leaf powder or extracts) and experimental diets containing either 5%(w/w) dried leaf powders of persimmon(Diospyros kaki Thunb) or green tea(Camellia sinensis O. Ktze), or water or ethanol extract from equal amounts of each dried tea powder. Food intakes of all tea diet groups were higher than that of control. Weight gains and food efficiency ratios of all tea diet groups were not significantly different from those of control. All tea diets decreased plasma triglyceride level, especially, green tea powder and persimmon ethanol diets were more effective than other diet. All the tea diet groups showed decrease in liver triglyceride level, and persimmon powder and ethanol extract increased fecal triglyceride excretion. Plasma cholesterol levels of all the tea diet groups were not significantly different from the control, but control. Fecal cholesterliver cholesterol concegroups were significantlntrations of all tea y lower than that of ol excretions of persimmon powder, green tea ethanol extract, persommon ethanol extract and green tea ethanol extract groups were significantly higher than that of control. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentrations of all the tea diet groups were lower than that of control. Especially, plasma TBARS concentrations of green tea powder and persimmon ethanol extract groups were sinificantly low. Red blood cell(RBC) superoxide dismutase(SOD) activities of persimmon ethanol extract and green tea water extract groups were increased, and RBC catalase activities of all experimental groups were not significantly different. RBC glutathione peroxidase(GSH-px) activities of persimmon ethanol extract, persimmon water extract and green tea powder groups were increased. Liver SOD activities of all the tea diet groups except green tea ethanol extract group were higher than that of control. Liver catalase activities of all experimental groups were not significantly different, and liver GSH-px activity of green tea powder group was significantly higher than that of control. In conclusion, dried leaf powders, and water and ethanol extracts of persimmon and green tea were effective in lowering lipid level, inhibiting lipid peroxidation and increasing antioxdative enzyme activities in 12-month-old rat. Green tea leaf powder with high contents of flavonoids and water soluble dietar fiber was most effective in lowering plasma triglyceride, cholesterol and TBARS level. (Korean J Nutrition 34(3) : 285~298, 2001)

• Journal of Nutrition and Health
• /
• 제32권4호
• /
• pp.337-352
• /
• 1999

The effects of dried leaf powders and ethanol extract of persimmon, green tea and pine needle on lipid metabolism, lipid peroxidation and antioxidative activity were investigated in rats. Forty-nine male Spargue-Dawley rats weighing 107.8$\pm$1.8g were blocked into seven groups according to body weight. Rats were raised for four weeks with diets containing either 5%(w/w) dried leaf powders of one of three different Korea traditional teas, persimmon(Diospyros kaki Thunb), green tea(Camellia Sinensis O.Ktzc)or pine needle(pinus Koreansis Sieb. Et Zucc), or ethanol from equal amounts of each dried tea powder. Food intake, weight gain, food efficiency ratio, and weights of liver, kidney and epididymal fat were significantly higher in the green-tea-powder group, and significantly lower in the pine-needle-powder and pine-needle-extract groups. Persimmon-leaf powder was found to decrease plasma total lipid, triglyceride and cholesterol concentration by increasing fecal total lipid triglyceride and cholesterol excretions. Liver cholesterol concentration was significantly lower in the green-tea and pine-needle-extract groups. Red-blood-cell superoxide dismutase(SOD) and glutathione peroxidase(GSH-px) activities were significantly increased in rats fed green-tea extract. Liver SOD activity was increased in rats fed pine-needle powder or extract, and liver GSH-px activity was increased in rats fed greentea powder. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentration were both decreased in rats fed dried leaf posers or extracts of persimmon or green tea. It is believed that high vitamin E levels in persimmon leaf, and high flavonoid, beta-carotene and vitamin C levels in green tea effectively inhibited lipid peroxidation. In conclusion, persimmon and green tea leaves were effective in lowering lipid levels and inhibiting lipid peroxidation in animal tissue, while pine needles were effective and lowering body weight gain. From these results, persimmon and green tea leaves can be recommended in the treatment and prevention of chronic discorders such as cardiovascular disease, cancer and aging. As ethanol extracts from these teas were also effecitive in lowering tissue lipid levels and inhibiting lipid peroxidation, we recommend the use of discarded tea grounds for this.

• 동아시아식생활학회지
• /
• 제18권5호
• /
• pp.797-804
• /
• 2008

시중에서 쉽게 구할 수 있고 즐겨 마시는 차로 이용되고 있는 감잎을 시료로 택하여 실제 음용 조건으로 추출하여 일반 성분, 클로로필 및 총 페놀 함량을 분석하였고, 전자공여능에 의한 항산화 활성, ACE 저해도, SOD 유사 활성, 아질산염 소거능 및 항균 활성을 조사하였다. 그 결과 녹차와 비교하였을 때 비슷한 수준의 높은 항산화 활성을 나타내었으며, ACE 저해도 역시 50% 이상의 높은 값을 나타내었다. SOD유사 활성 및 아질산염 소거능의 경우 오히려 녹차보다 더 우수한 것을 확인하였다. 항균 활성의 경우 4가지 균주 모두에 대하여 항균 활성이 있는 것을 확인하였으며, 특히 Staphylococcus aureus를 제외한 3가지 균주(Listeria monocytogenes, Escherichia coil, Salmonella typhimudum)에 대해서는 녹차 보다 우수한 활성을 나타내었다.

• Food Science and Biotechnology
• /
• 제14권2호
• /
• pp.196-199
• /
• 2005

Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.

• 한국식품저장유통학회지
• /
• 제6권4호
• /
• pp.435-441
• /
• 1999

찌는 시간을 달리하여 절단한 차는 색과 향이 3분과 5분간을 찐 후 절단하였을 때 우수하였다. 가용성 고형분 함량, 추출 수율이 증가됨에 따라 맛의 기호성은 증진되었고, 탁도와 갈색도, 색도의 증가는 색깔의 기호성을 증진 시켰다. 3분간 찐 후 절단하여 시간별로 볶은차와 5분간 찐 후 절단하여 시간을 다르게 볶은차는 전체적 기호성이 5분간 볶았을 때 우수하였고, 가용성 고형분 함량, 추출수율, 탁도, 갈색도, 전체 색도는 볶는 시간에 비례하여 증가되는 양상이었다. 전처리 과정의 최적화를 찾기 위하여 최적 볶음 시간 5분을 고정시키고 전처리 과정으로 시간별로 찐 후 절단하여 볶은차의 전체적인 기호성은 3분간 쪘을 때 우수하여 볶은차의 기호성은 전처리 과정에 영향을 받는 것으로 사료된다. 결과들을 살펴보면 감잎차는 찐차보다 볶은차의 기호도가 관능검사에서 더 좋은 것으로 나타났으며, 전처리 과정에서 3분간 찐 후 절단하고 볶은시간은 5분동안 볶은 감잎차의 기호성과 품질평가가 가장 좋은 것으로 나타났다.

• 한국식품저장유통학회지
• /
• 제7권1호
• /
• pp.99-102
• /
• 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.

• 한국식품과학회지
• /
• 제22권4호
• /
• pp.405-410
• /
• 1990

국산 대용차 중 시판되고 있는 두충차와 감잎차의 향기성분을 연속증류 추출법으로 추출하여 GC-MS에 의하여 분석, 동정하였다. 두충차에서는 hydrocarbon류 3종, alcohol류 17종, ketone류 15종, aldehyde류 16종, acid류 8종, hetero 고리화합물류 8종과 phenol류 2종을 포함한 총 77종류의 향기성분을 확인하였다. 두충차에 많이 존재하는 ketone류(14.59%) aldehyde류(23.31%)와 hetero 고리화합물(16.71%)들은 두충차의 특징인 달콤하고 한약재에 가까운 향기에 기여한다고 생각된다. 감잎차에서는 hydrocarbon류 10종, alcohol류 17종, ketone류 11종, aldehyde류 13종, ester류 8종, acid류 6종, hetero 고리화합물 5종과 phenol류 1종을 포함한 총 71종을 확인 하였다. 감잎차에는 향기의 기여도가 낮은 hydrocarbon류의 함량(10.40%)이 두충차에 비해 많았고 alcohol류의 함량(25.57%)이 현저하게 많아 은은하고 순한 감잎차의 특유향에 기여한다고 생각된다.

• 한국식품영양과학회지
• /
• 제28권3호
• /
• pp.599-606
• /
• 1999

Water extracts of persimmon leaf tea(PLTE), green tea(GTE) and oolong tea(OTE), at the con centration used for human consumption, were examined for inhibitory effects on the mutagenicity of major classes of dietary and environmental mutagens including indirect acting mutagens, B[ ]P (benzo[ ]pyrene), IQ(2 amino 3 methylimidazo[4,5 f]quinoline), 2 AA(2 aminoanthracene) in the presence of S9 mix and direct acting mutagen, 4 NQO(4 nitroquinoline 1 oxide) without S9 mix, using the modified Ames Salmonella/microsome assay. PLTE, GTE and OTE showed very potent and concentration dependent antimutagenic effects against indirect acting mutagens B[ ]P and IQ. At the maximum concentration(16,200 g/plate) of each tea extract, number of colonies decreased in a dose dependent manner up to 82~100%. Similar inhibition of PLTE, GTE and OTE were seen at higher concentration in the mutagenicity of the 2 AA following an initial increase in the activity at lower concentration. However, the mutagenicity of the direct acting mutagen 4 NQO were not suppressed at lower concentration of the three tea extracts, and higher concentration of the tea extracts enhanced mutagenic activity of the mutagen. There were no differences in the mode of antimutagenesis between PLTE, GTE, and OTE, in both Salmonella typhimurium TA98 and TA100 strains against the same mutagen. In conclusion, the water extracts of persimmon leaf tea, green tea and oolong tea possess marked antimutagenic potential against a variety of important dietary and environmental indirect acting mutagens, but the activity was not observed against the direct acting mutagens. These results suggest that the mode of inhibitory action may not have resulted from direct interaction between tea extracts and the mutagens, but rather from indirect metabolic inactivation of mutagens by tea extracts.