• Food Science and Preservation
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• v.3 no.2
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• pp.121-129
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• 1996

Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3$^{\circ}$Brix, and of the freezing plum concentrated extract was 75.5~70.3$^{\circ}$Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 85$\pm$5$^{\circ}C$ was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.

• Food Science and Preservation
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• v.3 no.2
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• Biomedical Science Letters
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• v.14 no.1
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• pp.1-6
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• 2008

This investigation was performed to study the antioxidant activities and the antimicrobial effect of plum (Santarosa, Oishiwase) extracts. Plums were extracted by ultrasound-assisted method and boiling method. All extracts of plums showed concentration-dependent inhibitory effects on the DPPH free radical scavenging activity. In the superoxide anion radical scavenging method, all the plum extracts showed lower activity than BHT. But in case of sonicate extract of Oishwase exhibited the highest activity in plum extracts. The antimicrobial effect of plums used for human skin- or oral cavity-presented strains; Bacillus cereus (KCTC 1012) and Staphylococcus aureus (KCTC 1927). Addition of plum extracts was used by autoclaved and filtrated. Each extract solution was added into culture media with several concentration and then the bacteria cell growth was investigated for 72 hours. The effect of antimicrobial activities showed in a higher Staphylococcus aureus than Bacillus cereus. Results indicate that the autoclaved sample showed a higher antimicrobial activity than did the filtrated sample.

• Journal of Applied Biological Chemistry
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• v.56 no.1
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• pp.19-22
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• 2013

Plum (Prunus salicina L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30% (w/w), and the dried samples were compared with maltodextrin (MD)-treated and hot-air dried samples in terms of physicochemical properties such as rehydration ratio, ascorbic acid, microstructure, and color. The rehydration ratios and colors of RAE-treated plum slices were better than those of MD-treated and hot-air dried samples. The ascorbic acid contents of RAE-treated samples were higher and their microstructures were finer than those of MD-treated or hot-air dried samples. These results suggest that plum slices can be dehydrated with RAE without loss of quality.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.710-718
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• 2007

This study was designed to investigate the effects of plum(Prunus salicina Lindl. cultivars 'Oishiwase', 'Formosa', and 'Soldam') extracts on the proliferation as well as inhibition of human epithelial cells(HaCaT), human cervical carcinoma (HeLa, SiHa, and C33A) cells, and human stomach adenocarcinoma(SNU 638) cells. Dried plum was sequentially extracted and fractionated by hexane(KC-01), chloroform(KC-02), ethyl acetate(KC-03), n-butanol(KC-04), water(KC-05), methanol(KC-6), and hot water extract(KC-07). The epithelial and cancer cells were exposed for 48 h to $50{\mu}g/mL$ of plum extract in vitro, and were then analysed by a sulforhodamin B(SRB) staining assay. The methanol extract(KCP-6) of 'Formosa' proliferated not only the HaCaT cells(147.3%), but also the cervical carcinoma C33A cells(167.8%). The ethyl acetate extract of 'Soldam'(KCJ-3) significantly reduced the proliferation rate of the HPV positive conical carcinoma cells, at 61.5% for the SiHa cells and 70.5% for the HeLa cells. In the C33A cells, which are HPV negative cervical carcinoma cells, the hexane fractions of 'Formosa'(KCP-1) and 'Oishiwase'(KCD-1) markedly suppressed proliferation activity at 20.4% and 61.7%, respectively. However, the proliferation rate of the normal epithelial cells(HaCaT cell) was not reduced the proliferation rate by KCJ-3, KCP-1, or KCD-1, There were no significant effects on proliferation of the stomach cancer cells(SNU 638) by any of the extracts or fractions of the plum cultivars. These results suggest that the anti-proliferative effects of the plum cultivars were selective to the cancer cell origin. In conclusion, we found that several plum cultivar extracts, especially, the ethyl acetate fraction of 'Soldam" and the hexane fraction of "Formosa', have anti-proliferative activity toward human cervical carcinoma cells. However, further investigation is needed to assess the molecular mechanisms that mediate the antiproliferation activities of the plum cultivars.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.1055-1066
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• 2022

This study investigated quality characteristics of chicken stock with added plum extract (PE) and green tea powder (GP) stock during storage. Plum extract (0, 0.5, 1, 3%) and green tea powder (0, 0.5, 1, 3%) were added at three levels. Chicken stock was stored at room temperature for 14 days. The pH of the chicken stock decreased significantly as the content of PE and GP increased (p < 0.05). The group with 3% plum extract added showed significantly lower pH values (p < 0.05). Total numbers of microorganisms (TMC) showed significant differences according to the storage period (p < 0.05), where the groups with PE and GP added showed lower TMC values than the control group, This indicates that PE and GP could inhibit the growth of microorganisms. The addition of 3% PE or GP decreased lipid oxidation (TBARS) and protein deterioration (VBN) values. In sensory test, the results showed that adding PE or GP has a positive effect on storage characteristics of chicken stock. The addition of PE rather than GP is effective not only in improving sensory evaluation, but also in minimizing changes in quality by suppressing lipid oxidation and protein deterioration during storage. In conclusion, 3% PE addition was found to be the most optimal supplementation choice for increasing the storability of chicken stock.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.858-864
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• 2011

The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkyl-cyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as $C_{16:3}$, $C_{16:2}$, $C_{17:2}$ and $C_{17:1}$, were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiation-induced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.45-50
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• 2009

Antimicrobial activity and cell cytotoxicity of Korean Plum-yem (Cephalotaxus koreana) extract were evaluated for the development of a functional biomaterial. And the chemical compositions of Korean Plum-yem extract (KPE) were analyzed. KPE showed high antimicrobial activities against various microorganisms including gram-positive bacteria, gram-negative bacteria, yeasts and molds. KPE showed cytotoxic activity dose-dependently against blood cancer cell line K562. Additionally, the KPE showed no significant adverse effect in hemolysis and no mutagenicity. It was suggested that KPE could be used as a functional biomaterial for functional food and cosmetics

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.37-41
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• 2000

Physiocheical properties and chemical compositions of two plums(Oishiwase, Formosa ) produced in Kimcheon area were investigated . Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE) . NFE value of Formosa was higher than Oishiwase . Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%, 14.16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97-3.45% and the other were glucose, sucrose and inositol, 1.83-1.53%, 0.08-0.05% and 0.04-0.03%, respectively. Malic acid content was 35-373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

• Korean Journal of Poultry Science
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• v.39 no.2
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• pp.121-131
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• 2012

To investigate the effect of dietary supplementation of freeze-dried plum (Prunus mume Siebold and Zucc., PMS) or omija meal (Schizandra chinensis Baill.; SCB) on growth performance, organ weights, blood biochemical profiles and antioxidant defense system, a total of 96, 3-day-old male broiler chickens were assigned to three dietary groups: (1) control diet, (2) control diet supplemented with PMS at 0.2%, (3) control diet supplemented with SCB at 0.2%. In vitro antioxidant activity, plum and omija extracts showed a significantly higher radical scavenging activity (RSA). In particular, omija extract showed much higher RSA than plum extract. Dietary addition of plum or omija did not affect body weight, feed intake, feed conversion and the relative weight of digestive organ in birds. Plasma triglyceride significantly (P<0.05) increased in birds fed the diet supplemented with omija compared with those fed control diet without affecting the other blood biochemical components. Furthermore, reduced form of glutathione (GSH) in the liver or muscle significantly (P<0.05) increased in birds fed the diet fortified with plum and omija. However, the specific activities of superoxide dismutase (SOD), glutathione peroxidase (GPX) and glutathione-S-transferase (GST) and MDA (malondealdehyde) in the intestine, liver and muscle were not altered by dietary antioxidant sources. In conclusion, dietary plum and omija resulted in a positive effect on some antioxidant indicators such as increased in vitro RAS in extracts and in vivo GSH level in the liver and muscle without affecting growth performance. Therefore, dietary addition of 0.2% of plum or omija could be applicable as potential antioxidant sources in broiler chick production.