• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.156-160
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• 2012

This study was carried out to investigate the biological activities, including the total polyphenolic contents, antioxidant activities, and tyrosinase inhibition activities, of various cultivars of unripe peaches (Prunus persica L. Batsch). The results indicate that the total polyphenolic content (gallic acid equivalent mg/g) was the highest in Yumefuji among six-cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, and Hong Bak) of unripe peaches, whereas it was the lowest in Madoka. Antioxidant effects of unripe peaches were determined in three different in vitro bioassays measuring DPPH radical scavenging, ABTS radical scavenging, and reducing power activity. In the results, antioxidant activity was also higher in Yumefuji than other cultivars. Tyrosinase inhibition activity ranged from 4.65% to 8.58%, and Hong Bak displayed the highest tyrosinase inhibition activity, although the difference was not significant. This study will provide information on antioxidant and tyrosinase inhibition activities for the development of natural compounds as functional cosmetics.

• Natural Product Sciences
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• v.20 no.4
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• pp.290-295
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• 2014

The triterpenoids contained in four Rubus species (Rosaceae) were quantitatively analyzed using HPLC to select plants with large quantities of niga-ichigoside $F_1$. Unripe fruits, ripe fruits, and leaves were extracted to estimate the quantity of niga-ichigoside $F_1$, together with Rubus-specific $19{\alpha}$-hydroxyursane-type triterpenoids, euscaphic acid, tormentic acid, and kaji-ichigoside $F_1$, and a dimeric triterpenoid coreanoside $F_1$. Niga-ichigoside $F_1$ was most abundant in the leaves of R. crataegifolius (23.4 mg/g dry weight). The amount of triterpenoid in the black, ripe fruits of R. coreanus was lower than the unripe fruits of the same plant. On the other hand, the ripe fruits of three plants, R. crataegifolius, R. parvifolius and R. pungens var. oldhami, which are reddish, contained higher or similar level of triterpenoids than their unripe fruits. In addition, the concentration of niga-ichigoside $F_1$ in the ripe fruit of R. crataegifolius was 20.5 mg/g, suggesting that the fruits could be used as a functional food. Methyl gallate and ellagic acid were used as quantitative indices of total tannin. Methyl gallate levels were higher in ripe fruits than unripe fruits in R. crataegifolius, R. pungens var. oldhami, and R. parvifolius. In R. crataegifolius, the quantity of methyl gallate was 30.5 mg/g in ripe fruit, but 1.19 mg/g in unripe fruit.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.174-180
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• 2021

The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples 'Hongro' picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.

• Journal of the Korean Society of Costume
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• v.28
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• pp.205-212
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• 1996

This paper is to study the characteristics of fabrics dyed with astringent unripe persimmon juice. The cotton silk rayon and nylon fabrics were dyed with astringet unripe persimmon juice. The structures of natural fabrics dyed fabrics and dyed fabrics followed by washing were examined by scanning electron mi-croscopy. Surface reflexibility of VIS trans-mittance of UV VIS and NIR were analyzed. The study conclues as follows: 1. Colour of cotton fabrics dyed with persim-mon juice became darkended as a function of exposing time to sunlight. That colour was chaged after washing. 2. Blocking effect of ultraciolet light and visible ray was increased in all dyed fabrics. Especially dyed cotton fabric blocked UV light perfectly and the blocking effect was still remained after 9 washings. 3. Persimmon juice dyeing produced coating effect to fabrics besides dyeing effect accord-ing to the scanning electron micrographs. In a word the cotton fabric dyed with per-simmon juice has blocking effect of UV light stiffness. Therefore I think persimmon juice dyeing is a very useful textile finishing and ex-pect a wide application of the technique in fu-ture.

• Natural Product Sciences
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• v.7 no.3
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• pp.87-89
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• 2001

The unripe fruit extract of Juglans mandshurica showed significant inhibition on aspirin and indomethacin induced gastric lesion at an oral dose of 1000 mg/kg. The extract did not show inhibition of aspirin induced ulcer and Shay ulcer at the doses of 500 and 1000 mg/kg. The results indicate that the extract had a gastroprotective activity.

• Food Science and Preservation
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• v.24 no.5
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• pp.638-646
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• 2017

This study was performed to investigate the correlation between anti-oxidant and anti-inflammatory activities in ripe and unripe fruits of three peach cultivars: Miwhang (MH), Kanoiwa hakuto (KH) and Cheonhong (CH). The unripe fruits had higher levels of total phenols and flavonoids contents than those in the ripe fruits of all the three cultivars. The unripe fruits of CH showed the highest levels of total phenols, flavonoids and antioxidant activities among the fruit samples analyzed. Nitric oxide inhibition values in RAW 264.7 cells for the unripe fruits of MH and KH were 30 and 29%, respectively. However, the inhibition was not observed in unripe CH and the ripe fruits of either cultivar. Total phenols and flavonoids contents showed high linear correlations with the anti-oxidant activities whereas the anti-inflammatory activity had low linear correlations with them.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.225-235
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• 2006

This study was carried out to investigate the optimum conditions for the preparation of natto(unripe Chungkukjang) using Sowonkong(small soybeans) and Bacillus subtilis KCCM 11315. The changes in the contents of amino-type nitrogen, ammonia-type nitrogen, total acidity and total sugar, and those in the pH, browning materials and microbial growth were determined during fermentation and aging of natto(unripe Chungkukjang). The amounts of amino-type nitrogen and ammonia-type nitrogen were increased gradually during the fermentation at $40^{\circ}C$ for 72 hours, but those of total acidity and total sugar were decreased. The pH was gradually alkalized, and more water soluble browning materials were produced during fermentation. The number of viable cells was the highest at the 36 hours of fermentation. The content of ammonia-type nitrogen was significantly decreased during aging at $4^{\circ}C$ for 48 hours. In view of the results as above, it seems possible to conclude that the natto(unripe Chungkukjang) fermented by Bacillus subtilis KCCM 11315 at $40^{\circ}C$ for 36 hours and then aged at $4^{\circ}C$ for 48 hours was suitable for manufacturing natto(unripe Chungkukjang).

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.168-173
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• 2000

Anticariogenic activity of the unripe apple extract was studied by observing the inhibitory effects on GTase(glucosyltransferase) activity, cell adherence and acid production of Streptococcus mutans. Among the four S. mutans strains, S. mutans MT 8148 had the highest water-insoluble glucan forming activity. (+)-Catechin and tannic acid, the major components of the unripe apple polyphenols inhibited GTase activity by 60% at 1 mg/ml and 90% at 5 mg/ml. Tannic acid and unripe apple extract inhibited adherence ability of S. mutans by 50% and 30%, respectively. But the acid production of S. mutans was not influenced by the polyphenols. Disc diffusion test showed that the polyphenols have no antimicrobial activity against S. mutans, which indicates that the inhibition of GTase activity and cell adherence were not resulted from the cell growth inhibition. Our results convinced the possible application of the unripe apple extract as the anticariogenic food additives.

• Food Science and Preservation
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• v.17 no.5
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• pp.712-719
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• 2010

This study was carries out to analyzed the antioxidant activities and xanthine oxidase inhibitory effects of extracts from jujube to provide basic data for the development of functional materials. Antioxidative activities of extracts from jujube were analyzed by electron donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide dismutase (SOD)-like activity by pyrogallol and nitrite scavenging ability. Extract yields from jujube fruits were 11.55% for unripe fruits, and about twice that value when ripe fruit extracts were prepared. The yields of hot-water and ethanol extracts was 55.67 and 65.95% in dried fruits, respectively. Total phenol contents were higher in unripe fruit extracts. The EDA values of hot-water and ethanol extracts from jujube fruits were increased by increase of extract concentration, and were about 90% in 10.0 mg/mL of extract concentration. The SOD-like activity was increased by the increase of extract concentrations. The SOD-like activity of the hot-water extract from unripe fruits was higher than that of other extracts. The SOD-like activity of ethanol extracts was 39.92% at 10 mg/ml of extract concentration from unripe fruits. The nitrite scavenging ability was about 50% in 1.0 mg/ml of extract concentration at pH 1.2, and that of extracts from unripe fruits was higher than that of other extracts. The xanthine oxidase inhibitory activities of hot-water and ethanol extracts from unripe fruits were higher than those of other extracts, were increased by concentration of extracts.

• The Plant Pathology Journal
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• v.20 no.4
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• pp.258-263
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• 2004

Ripe fruit of pepper (Capsicum annuum) showed resistance to Colletotrichum gloeoporioides, but unripe fruit was susceptible. We previously isolated the PepTLP gene that induced in both unripe and ripe fruit by fungal infection and wound, and only in ripe fruit by jasmonic acid (JA) treatment. To examine further regulation of PepTLP, the action of specific agonist and antagonists of known signaling effector on the .PepTLP expression by fungal infection, wound, and JA was investigated. A similar dephosphorylation event negatively activated all the PepTLP expression in the ripe fruit by fungal infection, wound, and JA. The induction of PepTLP expression by wound is differentially regulated via phosphorylation and dephosphorylation step during pre- and post-ripening, respectively. In addition, the induction of PepTLP expression in the ripe fruit by wound and JA is differentially regulated via dephosphorylation and phosphorylation step, respectively. Only both wound and JA treatment has synergistic effect on the PepTLP expression in the unripe fruit. Both SA and JA treatments on the unripe fruit, and both wound or JA and SA on the ripe fruit could not do any effect on the expression of PepTLP. These results suggest that the induction of PepTLP expression is differentially regulated via complex regulatory system against fungal infection, wound, and JA treatment during pre- and post-ripening of pepper fruit.