• 한국조리학회지
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• 제13권4호
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• pp.269-278
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• 2007

The purpose of this study was to investigate the taste and quality of persimmon leaves cakes with different-ly added(0, 4, 8, 12, 16%) persimmon leaves powder. The findings of this study were as follows; First, the proximate composition contents of persimmon leaves powder were analyzed as composed of 6.30% moisture, 19.20% crude protein, 2.80% crude fat, 18.93% crude ash, and 35.91% dietary fiber. Second, the specific gravity of sponge cakes was significantly increased with the amount of persimmon leaves powder added. As added percentage of persimmon leaves powder increased, L and b values were decreased and the color value was increased. Third, specific loaf volume was decreased as the percentage of persimmon leaves powder added increased. There was no significant difference in terms of baking loss percentage. Fourth, hardness and gumminess was increased as the percentage of persimmon leaves powder added increased in terms of textural characteristics. There was no significant difference of cohesiveness and springiness among samples. Fifth, the group of eight percent persimmon leaves powder added has the highest in color, flavor, taste, texture, and overall acceptance in sensory evaluation results. In conclusion, the sample group with 8 percent persimmon leaves powder added gave the best taste and quality to sponge cakes in this study.

• 한국식품영양학회지
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• 제13권1호
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• pp.53-58
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• 2000

The production of malondiadehyde(MDA) was significantly decreased when the methoanol extract of persimmon leaves was added to the system. The methanol extract of persimmon leaves was fractionated by using various solvents such as hexane, chloroform, ethylacetate and butanol. Among the above fractions especially the chloroform fraction, ethylacetate fraction revealed the strong antioxidative activities. The hot water extract of the persimmon leaves was less effective than tannin which was extracted from persimmon leaves in antioxidative activity.

• 동아시아식생활학회지
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• 제9권4호
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• pp.461-467
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• 1999

Sulgiduk is a typical Korean rice cake made by steaming rice powder with syrup and salt added. This study has measured moisture content, water activity, color, texture, and sensory evaluation of sulgiduk when persimmon leaves Powder was added. The material use\ulcorner was sulgiduk to which the 0% (C), l% (S$_1$), 2% (S$_2$), 3% (S$_3$), and 4% (S$_4$) of persimmon leaves powder were added. The moisture content of the raw rice powder for making sulgiduk was 32.40%, and that of the rice powder with syrup added was 37.97%-37.46%. The moisture content of the produced sulgiduk was 38.98%-37.93%, and the water activity was 0.97. In chromatic characteristics. the product had L value: of 73.86-59.16, a value of -2.86~-1.79 and b value: of 19.25-23.13. The texture charicteristics such as hardness, fracturability, gumminess, cohesiveness, chewiness and elasticity were not affected significantly by the persimmon leaves powder. In sensory evaluation. color, flavor, astringency, bitterness and overall quality were adversely affected with statistical significance(p＜001) by the addition of persimmon leaves. The juiciness and softness were also decreased as the persimmon leaves powder increased. In conclusion, it is recommended to add 1-2% of persimmon leaves powder to sulgiduk.

• 한국식품영양과학회지
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• 제37권8호
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• pp.957-964
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• 2008

본 연구에서는 곶감, 생감 및 감잎의 메탄올 추출물을 제조한 후 이들의 생리활성을 검색하였다. 총 폴리페놀 함량은 곶감, 생감 및 감잎 각각 147.79, 301.45 및 $315.90\;{\mu}g/mg$으로 생감 및 감잎에 폴리페놀 함량이 곶감에 비해 유의적으로 많았다. 감잎의 경우 폴리페놀 함량에 비례하여 DPPH radical 소거활성, 지질과산화 억제효과 및 salivary $\alpha$-amylase 저해활성이 증가되었다. 항암활성도 폴리페놀 함량이 높은 생감 및 감잎추출물이 위암 세포인 AGS에 대해 $65{\sim}70%$의 높은 저해율을 나타내었다. 그러나 폴리페놀 함량에 차이가 있는 곶감과 생감의 경우 free radical 소거능 및 salivary $\alpha}$-amylase 저해활성은 유의적인 차이가 없었다. 또한, 항고 혈압 활성은 곶감, 생감 및 감잎 추출물 모두 80% 이상의 높은 저해활성을 나타내었다. 항균활성은 감잎 추출물의 항균력은 나타나지 않았으나, 곶감 및 생감의 경우 E. coli O157:H7에 대해서만 약한 항균력을 볼 수 있었다. 이와 같이 같은 감류임에도 건조 상태 및 부위에 따라 다양한 차이를 보이는 것으로 나타났다. 이상의 결과를 종합하면 감잎의 항산화, 항당뇨 및 항암 활성은 폴리페놀 함량에 기인하나, 곶감은 생감 및 감잎에 비하여 폴리페놀 함량은 상대적으로 적으나 항산화, 항당뇨, 항고혈압 및 항균효과가 있는 물질을 함유한 것으로 판단되며, 이들 효과를 나타내는 원인물질에 대한 연구가 진행되어야 할 것이다.

• 한국미생물·생명공학회지
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• 제22권2호
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• pp.217-221
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• 1994

The essential oil of astringent persimmon leaves was extracted by a gas co-distillation method and its effects on Kimchi fermentation were examined. The changes of pH and titratable acidity of Kimchi during fermentation at 15$\circ $C generally decreased by the addition of essential oil of astringent persimmon leaves, and the growth of microorganisms associated with Kimchi fermentation was also inhibited. The fermentation time of Kimchi reaching to the maximum number of cell counts was greatly extended as compared to that of the Kimchi fermented without the addition of essential oil. The greatest antimicrobial activity activity of essential oil of persimmon leaves was shown against Lactobacillus plantarum among varoius bacteria associated with Kimchi fermentation. The antimicrobial activity of essential oil against Saccharomyces cerevisiae was much higher then that against lactic acid bacteria such as L. plantarum.

• 한국임상수의학회지
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• 제17권1호
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• pp.76-82
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• 2000

This study was undertaken to find out the effect of persimmon leaves on histopathological changes of cadmium toxicity in mice. Seventy two BALB/c mice of male were divided into a control group(A) and five experimental groups (B, C, D, E, F) : group A received tap water and basal diet, group B received tap water and diet supplemented with 3% persimmon leaves alone, group C received basal diet and 300 ppm cadmium, group D, E and F received basal diet supplemented with 1, 3% and 7% persimmon leaves and 300 ppm cadmium respectively. Cadmium dissolved in tap water was used, and the persimmon leaves were mixed with feed. All mice were dissected on the 84th day. Pathological changes in liver, kidney, cortical osseous tissue of femoral shaft, bone trabecular of femur, and epiphyseal cartilage plate of femur were observed. Group B showed no significant changes as the control group. But group C showed the unclearness of specific cells in liver, the loss of architecture and necrosis of hepatocyte, degeneration and necrosis of renal convoluted tubules, desquamation and vacuolization of the greater part of the renal tubular epithelium, marked thinning of the cortical osseous tissue in femoral shaft, reduction of cancellous bone volume and decreaswe of trabecular number, and marked thinning of epiphyseal cartilage plate in femur. On the other hand, persimmon leaves-treated group showed a little convalescent changes an maintained their normal architectures in liver, kidney, cortical osseous tissue of femoral shaft, bone trabecular of femur, and epiphyseal cartilage plate of femur.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.175-181
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• 2004

감잎 4품종과 녹차의 화학성분을 분석하고 항산화 활성을 비교하여 전통 건강차로써 감잎차의 우수성을 알리는 기초 자료로 활용하고자 건시료의 유리당, 유리아미노산, 비타민C, 카페인 등을 분석하였다. 감잎 4품종 모두 녹차에 비해 총 유리당 함량이 높았고 유리당은 sucrose, glucose, fructose, maltose, xylose 5종의 유리당이 동정되었으며 그 중 sucrose의 함량이 가장 높았다. 유리아미노산 함량은 감잎 품종에서 총 31∼32종이 검출되었으며, 총 유리아미노산 함량은 상주둥시 60.40 nmol/$\mu$L, 봉옥 53.21 nmol/$\mu$L, 월하시 52.29 nmol/$\mu$L, 청도반시 47.58 nmol/$\mu$L이었고 감잎에 비해 녹차가 114.72 nmol/$\mu$L로 가장 많았다. 비타민 C 함량은 월하시 0.089%, 청도반시 0.079%, 봉옥 0.032%, 상주둥시 0.015%, 녹차 0.01%로 감잎이 녹차에 비해 8배 이상 높았다. 카페인은 감잎 4품종에서는 발견되지 않았고, 녹차는 6.63 mg/100 g의 함량을 보였고, 카테친은 청도반시 0.35%, 봉옥 0.34%로 가장 높은 함량을 보였고, 녹차는 0.07%로 감잎의 1/5 정도 수준이었다. gallic acid는 감잎 품종 중에는 상주둥시 0.32%, 봉옥 0.20%가 높은 편이었고 녹차 1.41%로 가장 높았다. Ca의 함량은 청도반시가 9516.17 ppm으로 가장 높았고 녹차 2349.71 ppm로 감잎이 녹차에 비해 4∼5배정도 높았다. 향기성분 패턴은 감잎 품종간에는 비슷한 경향이었고 녹차와는 차이가 있었으며 항산화 활성은 감잎 품종 중에는 월하시가 IC50($\mu$g)가 42.0으로 가장 높게 나타났고 녹차가 IC50($\mu$g)가 19.0로 감잎에 비해 높았다.

• Preventive Nutrition and Food Science
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• 제5권1호
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• pp.37-41
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• 2000

The protective effects of the ethylacetate fraction of persimmon leaves(PEF) against experimentally induced gastric mucosal damage and gastric ulcers were evaluated in ratss. In prophylatic study, 100 mg/kg ethylacetate fraction of persimmon leaves (PEFH) exhibited a total protection of 73.8% and 65.7% against HCl-ethanol and 0.2N NaOH-induced gastric mucosal membrane lesions, respectively, which was superior to cimetidine 50 mg/kg, a commonly used anti-ulcer drug. PEFH showed excellent anti-ulcer effects against pylorus ligation induced gastric ulcers, compared to the control group, however, 50 mg/kg ethylacetate fraction of persimmon leaves (PEFL) and PEFH did not affect ulcers induced by water immersion stress, and that is inferior to cimetidine 50 mg/kg. In conclusion, the results suggest that the ethylacetate fraction of persimmon leaves can be used both in prevention and treatment of experimentally induced gastric mucosal damage and ulcers.

• 대한가정학회지
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• 제17권2호
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• pp.32-38
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• 1979

The purpose of this experiment was to find out the contained quantity of ascorbic acid form persimmon tea. They were different according to the month when the persimmon leaves were picked, the way of cooking and the length of time spent after cooking. The results of experiment can be summarized as follows : 1. About the same contained quantities of ascorbic acid were obtained among the persimmon leaves picked in September and October, and small contained quatities of it were obtained among the persimmon leaves picked in November. Therefore it can be concluded that the persimmon leaves picked in September and October are better than the leaves picked in November for permision tea. 2. According to the way of cooking the contained quantity of ascorbic acid were different. When green leaves were washed and boiled for 1 monute and dried in the shade for 48 hours, the largest contained quantity of ascorbic acid were obtained. When they were steamed in the steam box for 1 minute and 30 seconds and dried in shade for 48 hours medium contained quantity of ascorbic acid were obtained . The contained quantity of ascorbic acid were decreased when green leaves were dried without boiling when green leaves were dried without boiling or when branches of leaves were taken away by hand and dried. 3. The contained quantity of ascobic acid were also different according to the length of time spent after cooking. After 15 minutes from cooking it began to increase and after 150 minutes it reached the highest degree. After this time it began to decrease. 4. the best fragrance, taste and color of the Persimmn Tea are found out, after steaming in the steaming box for one minute and half second and after drying in the shade for fourty-eight hours.

• 한국식품조리과학회지
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• 제16권4호
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• pp.336-341
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• 2000

감잎분말의 함량을 달리하여 밀가루에 첨가하고, 부재료에 의한 영향을 줄이기 위해 필수적으로 첨가해야할 소금, 설탕, 효모를 가하여 식빵을 제조한 후, 여러 가지 물리적, 관능적 품질 특성을 조사한 결과는 다음과 같다. 1. 감잎분말을 0%에서 2%까지 첨가한 식빵의 수분함량 및 수분활성도는 그 첨가량에 관계없이 각각 45%, 0.97로 나타났다. 2. 감잎분말을 1%까지 첨가한 식빵에서는 무첨가 시료에 비교해서 비체적에 영향을 거의 미치지 않았다. 3. 빵껍질의 색은 감잎분말 첨가량이 증가함에 따라 L, a, b및 ΔE값이 감소하였으며 기호도 또한 감소하였고, 내부의 색도는 감잎분말을 1% 첨가할 때까지는 기호도가 증가하였다. 4. 물성적인 품질 특성인 텍스쳐 및 관능검사 결과를 종합해 볼 때 1%의 감잎분말을 첨가한 식빵의 기호도가 가장 뛰어남을 알 수 있었다.