• Asian-Australasian Journal of Animal Sciences
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• v.14 no.5
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• pp.624-630
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• 2001

Two experiments on the effects of molasses additive on cassava tops silage quality to its feed intake and digestibility by growing Holstein$\times$local crossbred heifers were carried out. Sixteen plastic bags of one meter diameter and two meters length were allocated in a $2{\times}2$ factorial design with four replicates in the ensiling study, with and without the molasses additive and with two storage times (2 and 3 months). The silage produced in the first experiment was used in the feed intake and digestibility study. Six crossbred Holstein heifers, 160-180 kg live weight, were randomly allocated in a $3{\times}2$ change-over design to three treatments: Guinea grass ad libitum, 70% of grass ad libitum with a supplement of non-molasses cassava silage ad libitum, and 70% of grass ad libitum with a supplement of molasses cassava silage ad libitum. Ensiling was shown to be a satisfactory method for preservation of cassava tops. The HCN content was significantly reduced from $840mg\;kg^{-1}$ to 300 or $130mg\;kg^{-1}$, depending on storage period. The tannin content was not significantly changed. Molasses additive resulted in lower pH, Crude Protein (CP), NDF and higher DM content but did not otherwise affect chemical composition. The voluntary feed intake per 100 kg live weight of the heifers was 2.59, 2.65 and 2.91 kg DM of Guinea grass, non-molasses cassava tops silage and molasses cassava tops silage diet, respectively. Crude protein intake was significantly improved in the cassava tops silage diets. The apparent digestibility of DM, OM, CP, NDF and ADF decreased with the silage supplement diets. No significant difference in digestibility was found between the non-molasses and molasses silage diets. The digestibility coefficient of DM, OM, CP, NDF, ADF in non-molasses cassava tops silage and molasses cassava tops silage was 49.4, 52.1, 45.81, 36.6, 27.7 and 49.7, 51.9, 47.55, 28.1, 19.5, respectively. It is concluded that cassava tops can be preserved successfully by ensiling and that cassava tops silage is a good feed resource for cattle.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.427-434
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• 2020

This study was performed to compare nutritional compounds and physiological functions of five domestic and imported green tea cultivars at three time points. The five cultivars were compared for theanine, γ-aminobutyric acid, and catechin content by LC-MS/MS and HPLC. Furthermore, the five tea cultivars were functionally characterized with respect to antioxidant activity, brain cell protective effect, and inhibitions of α-glucosidase and HMG-CoA reductase activities. Among green tea cultivars, Chamnok had the highest content of catechins (198 mg/g DW), theanine (11.89 mg/g DW), and tannin (23.6 mg/g DW). Considering functional properties, Chamnok treatment resulted in the maximum viability of brain cells and reduced the cortisol content of SH-SY5Y cells. The inhibition of α-glucosidase and HMG-CoA reductase was the strongest following Chamnok treatment (72.9% and 69.8%, respectively). These results indicate that Chamnok could be optimal for consumption or favorable processing owing to its high nutritional compounds, such as theanine and catechin, and remarkable brain cell protective effects.

• Food Science and Preservation
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• v.21 no.3
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• pp.341-349
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• 2014

The antioxidative effect and quality characteristics of different drying methods (hot air drying, far-infrared radiation drying, vacuum freeze drying) from Schizandra Chinensis Baillon were investigated. The moisture contents and water activity(Aw) contents each 4.46% and 0.38 values of the vacuum freeze drying were lower than those of other samples. A significant not difference in pH values occurred in all samples (p<0.05). The highest content $^{\circ}brix$ vacuum freeze drying was $6.60^{\circ}Brix$ respectively. The turbidity values of the samples were hot air drying 8.24 T%, far infrared radiation drying 0.32 T%, vacuum freeze drying 71.85 T%. The Hunter's L, a and b values of vacuum freeze drying were higher than those of other samples. The order of the free sugar content was glucose>fructose>sucrose, and that of the total free sugar contents were vacuum freeze drying (6.33 g/100 g) > far infrared drying (5.01 g/100 g) > hot air drying (3.73 g/100g). Antioxidant acitivy (DPPH radical scavenging, ABTS radical scavenging) and total phenol, total flavonoid, and total tannin content was highest in vaccum freeze drying than other different drying methods except nitrite scavenging ability.

• Journal of the Korean Applied Science and Technology
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• v.30 no.2
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• pp.272-279
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• 2013

The fermented puer tea leaves were high concentrated extracted with 50% ethanolic solution in this study. Also, evaluating the anti-oxidative activity and anti-aging effect of this extract, we expected to apply the cosmetic industry. The yield of fermented puer tea extract was 17.9%. The total polyphenol content was 37.5%, tannin content was 7.5%, polysaccharide was 17.9%, unknown compound was 22%, and water content was 8%. Anti-oxidative activity (in-vitro) of fermented puer tea extract by DPPH method was $33.7{\pm}1.8%$ in 30mg/mL, $39.4{\pm}2.2%$ in 50mg/mL respectively. Therefore, we could know that anti-oxidative activity of fermented puer tea extract was effect higher than tocopheryl acetate and greentea extract. The collagen synthesis activity (in-vitro) of fermented puer tea extract was increased with $102.9{\pm}9.9%$ in 1 mg/mL, $111.5{\pm}9.9%$ in 5 mg/mL, $122.7{\pm}12.2%$ in 10 mg/mL, $131.5{\pm}13.7%$ in 30 mg/mL (*p-value£0.05, n=3). Skin moisturizing activity of fermented puer tea extract after application 8 hours was increased 38.5% higher than control samples both tocopheryl acetate and greentea extract. Total moisturizing effect was increased about 32.7% compared to before treatment. Fermented puer tea extract of this study can be applied to the skin care cosmetics industry.

• Korean Journal of Medicinal Crop Science
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• v.9 no.1
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• pp.33-39
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• 2001

The split application of a nitrogen fertilizer was applied at the levels to 3, 4, 5, 6 and 7 time. The results of yield and quality of Okro tea are summarized as follows: Among five treatments, the growth and yield were somewhat more excellent in the five time split treatments compared with other treatments. The chemical components such as total nitrogen, total amino acid and vitamin C were somewhat higher in the five time split treatment compared with other treatment. However, the content of components such as tannin, caffeine, chlorophyll were not different among plots of $4{\sim}7$ time split application except three time split application manuring. The content of fatty acid was producted $2,888{\sim}2,933mg/100g$. Especially, the content of oleic acid, linoleic acid and linolenic acid was the higheat in the five time split application. Sixteen kinds of free amino acid including theanine as a good taste component of Okro tea were isolated and measured by HPLC. Theanine in the five time split application was higher with value of $72{\sim}513mg/100g$ than in other treatment. In scoring test, tea appearance and interal qualities of 3 time split application become lower than any other treatment as 80.2 point, while five time application had the highest with 84.7 point. Conquently, those results meant that five time split application was optimum split application of fertilizer for high yield and good quality of Okro tea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.565-569
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• 2002

Thirty six young New Zealand white rabbits were used in a randomised complete block (RCB) design with a $3{\times}2$ factorial treatment experiment to study the suitability of sorghum as substitute for maize in the diet of growing rabbits in Kenya. Six different diets were formulated to contain 35% of one of the three different types of grain (maize, white sorghum or brown sorghum) and one of the two different levels of crude protein (CP) 16 or 18.5% and fed to growing rabbits for a period of six weeks. The tannin content of the grains was 0.05, 0.52 and 5.6% chatechin equivalents for maize, white and brown sorghum respectively. Weaning weight at 35 days of age was used as the blocking criterion at the beginning of the experiment. Results of feed intake, weight gain, feed conversion efficiency, feed digestibility, as well as the blood parameters, indicated that white sorghum was not significantly different from maize. Animals fed on diets containing brown sorghum had a lower average daily gain (ADG) and a poorer feed conversion efficiency (FCE) (p<0.01) in comparison with those fed on diets containing maize or white sorghum. The 18.5% CP level gave a better FCE (p<0.05) compared with the 16% CP level. However, increasing the level of CP did not improve the utilisation of any of the grains. It was concluded that white sorghum could effectively substitute maize in the diet of growing rabbits. On the other hand, the use of brown sorghum in the diets of growing rabbits may compromise their growth rate. This may be due to the high concentration of tannins in the brown sorghum.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.11
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• pp.6541-6548
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• 2013

Pigmented rice is mainly black, red, and dark purple, and contains a variety of flavones, tannin, polyphenols, sterols, tocopherols, ${\gamma}$-oryzanols, amino acids, and essential oils. The present study evaluated the cytotoxic effects of purple rice extracts (PREs) combined with chemotherapeutic drugs on human cancer cells and mechanisms of cell death. Methanolic (MeOH) and dichloromethane (DCM) extracts of three cultivars of purple rice in Thailand: Doisaket (DSK), Nan and Payao (PYO), were tested and compared with white rice (KK6). Cytotoxicity was determined by 3-(4, 5-dimethyl)-2, 5-diphenyltetrazolium bromide (MTT) assay in human hepatocellular carcinoma HepG2, prostate cancer LNCaP and murine normal fibroblast NIH3T3 cells. MeOH-PYO-PRE was the most cytotoxic and inhibited HepG2 cell growth more than that of LNCaP cells but was not toxic to NIH3T3 cells. When PREs were combined with paclitaxel or vinblastine, they showed additive cytotoxic effects on HepG2 and LNCaP cells, except for MeOH-PYO-PRE which showed synergistic effects on HepG2 cells when combined with vinblastine. MeOH-PYO-PRE plus vinblastine induced HepG2 cell apoptosis with loss of mitochondrial transmembrane potential (MTP) but no ROS production. MeOH-PYO-PRE-treated HepG2 cells underwent apoptosis via caspase-9 and-3 activation. The level of ${\gamma}$-oryzanol was highest in DCM-PYO-PRE (44.17 mg/g) whereas anthocyanin content was high in MeOH-PYO-PRE (5.80 mg/g). In conclusion, methanolic Payao purple rice extract was mostly toxic to human HepG2 cells and synergistically enhanced the cytotoxicity of vinblastine. Human HepG2 cell apoptosis induced by MeOH-PYO-PRE and vinblastine was mediated through a mitochondrial pathway.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.284-291
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• 1988

To establish the evaluation method of Korean green tea, the correlation between physicochemical characteristics and sensory scores by the expert panels were investigated using 15 kinds of green tea manufactured in 1985 from Korea, Taiwan and Japan. Tannin, caffeine and total free amino acid contents of Korean green tea are higher than foreign ones, but the chlorophyll content is the highest in Japanese high grade green tea. Sixteen free amino acids including theanine were identified, and theanine, glutamic acid, aspartic acid and arginine contents which affect the brothy taste of green tea infusion were highest in Korean green tea. Sensory score for the color of Korean green tea infusion were lower than Japanese tea, but the flavor and taste were the best. In multiple regression analysis, the quality affecting factors of the green tea were elucidated as the caffeine$(X_1)$, chlorophyll b$(X_2)$, total free amino acid contents$(X_3)$, and L value$(X_4)$ of green tea infusion. The regression equation was expressed as $Y=-21.5820+2.1691X_1+0.0130X_2+0.2314X_3-0.0001X_4$ and then $R^2$ was 0.8919.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.6-12
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• 1972

Fay Elberta freestone peaches were harvested at four maturity levels as judged by skin color and firmness. They were ripened at $68^{\circ}F$ under 80 percent relative humidity for 4, 6, 8 and 10 days respectively prior to canning. Results indicate that both harvest maturity and ripening conditions are important factors influencing quality, flavor and composition of canned freestone peaches. Peaches harvested at $18{\sim}24$ pounds on a Magness-Taylor pressure tester with a 7/16' plunger(M1) failed to ripen satisfactorily. Fruits harvested at $13{\sim}17$ pounds (M2) pressure test ripened successfully at $68^{\circ}F$ within 6 to 8 days; and those harvested at 6 to 12 pounds (M3) needed 4 days for ripening at $68^{\circ}F$. Tree-ripened fruits (M4) were undesirable for canning because of the high percentage of bruised fruits. The optimum firmness for canning appears to be in the range of 1.5 to 3.0 pounds. The titratable acidity of peaches decreased during maturation and ripening. The tannin content of peaches at M1 maturity decreased with ripening at $68^{\circ}F$. But no appreciable change was observed in the M2 and M3 series which were ripened at $68^{\circ}F$ for 4 to 10 days. The volatile reducing substances (V.R.S.) increased as the peaches developed on the tree and also during post-harvest ripening. The effect of harvest maturity and post-harvest ripening on color grade of the canned peaches is presented. Little difference was found in the flavor and composition of peaches peeled by the cup-down lye peeling and the steam-peeling methods. The cup-down lye-peeling method might be most advantageous because of its higher peeling efficiency.