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Clerodendrum ervatamioides (Lamiaceae): A new record to the flora of Vietnam

  • Heyjoong KIM;Do Van HAI;Tran Duc THIEN;Tran The BACH;Bui Hong QUANG;Duong Thi HOAN;Le Ngoc HAN;Tran Duc BINH;Ritesh Kumar CHOUDHARY;Joongku LEE
    • Korean Journal of Plant Taxonomy
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    • v.52 no.4
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    • pp.255-261
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    • 2022

  • Clerodendrum ervatamioides C. Y. Wu was described in 1977 with its type locality in Yunnan, China. During our floristic investigation in the Muong Nhe Nature Reserve of Vietnam of Dien Bien province and in the Muong Te district of the Lai Chau province, we collected several specimens of Clerodendrum ervatamioides, marking the first record of its occurrence in Vietnam. In this paper, details of the morphological features, distribution, ecology, photo plates, and a table comparing the morphological features with its ally Clerodendrum garrettianum Craib are provided.

  • https://doi.org/10.11110/kjpt.2022.52.4.255 인용 PDF KSCI

Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties

  • Kim, I.S.;Jin, S.K.;Yang, M.R.;Chu, G.M.;Park, J.H.;Rashid, R.H.I.;Kim, J.Y.;Kang, S.N.
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.9
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    • pp.1339-1346
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    • 2013

  • This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at $10{\pm}1^{\circ}C$ in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay ($EC_{50}=16.76{\mu}g/mL$). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness ($L^*$), but higher (p<0.05) values for redness ($a^*$) and yellowness ($b^*$) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage.

  • https://doi.org/10.5713/ajas.2013.13079 인용 PDF KSCI