JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of Drying Temperature on High Quality Functional Processed Products of Chinese Matrimony Vine
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Drying Temperature on High Quality Functional Processed Products of Chinese Matrimony Vine
Ju, Jung Il; Lee, Jeong; Paik, Seung Woo; Yun, Tug Sang; Park, Young Chun; Lee, Bo Hee; Kim, Hyun Ho; Lee, Hee Bong;
  PDF(new window)
 Abstract
Background : Chinese matrimony vine (Lycium chinense Mill.) is a deciduous shrub belonging to the Solanaceae. The leaves are used as an alternative raw material replacing dried fruits associated with high production costs in many industires. The aim of this experiment was to determine the effect of drying temperature on the leaves used in the manufacture of functional products. Methods and Results : The leaves of Chinese matrimony vine were harvested when the plant height reached 60 - 70 cm in the spring and treated at four different temperatures (, , and ). The time to reach the desiccation state of 20% was 63 h at , 37 h at , 17 h at and 11 h at . The drying rate per hour was 1.28% at , 2.25% at , 4.94% at and 7.60% at . No significant difference were observed in ash, crude fat, polyphenol or rutin content of treated samples. Crude protein and betaine content decreased with higher dry temperatures. Nitrogen free extract of the treated samples increased with higher drying temperatures. Conclusions : Taking into consideration drying time, drying rate, color value, energy consumption and functional ingredients is advantageous to dry the leaves of the Chinese matrimony vine at using a hot air agricultural dryer.
 Keywords
Lycium chinenese;Chinese Matrimony Vine;Drying Temperature;Dry Rate;
 Language
Korean
 Cited by
1.
개화기가 빠르고 개장형이면서 다수성인 구기자 신품종 '청홍',주정일;윤덕상;박영춘;이보희;김수동;인민식;김현호;

한국육종학회지, 2016. vol.48. 3, pp.367-372 crossref(new window)
 References
1.
Association of Official Analytical Chemists(AOAC). (1990). Official method of analysis(15th ed.). Association of Official Analytical Chemists. Washington, D.C., USA. p.1110.

2.
Bae HC, Cho IS and Nam MS. (2004). Fermentation properties and functionality of yogurt added with Lycium chinense Miller. Journal of Animal Science and Technology. 46:687-700. crossref(new window)

3.
Cho IS, Bae HC and Nam MS. (2003). Fermentation properties of yogurt added by Lycii fructus, Lycii folium and Lycii cortex. Korean Journal for Food Science of Animal Resources. 23:250-261.

4.
Cho IS, No JG, Park JS and Li RH. (1996). Effect of drying methods on the quality in Lycii fructus. Korean Journal of Medicinal Crop Science. 4:283-287.

5.
Joo HK, Kim SS and Sa TM. (1995). Effect of drying condition on the colors and flavors change of fresh pepper. Korean Journal of Plant Resources. 8:115-125.

6.
Jung UJ, Lee JS, Bok SH and Choi MS. (2011). Effects of extracts of persimmon leaf, buckwheat leaf, and Chinese matrimony vine leaf on body fat and lipid metabolism in rats. Journal of the Korean Society of Food Science and Nutrition. 40:1215-1226. crossref(new window)

7.
Kang MH, Park WJ and Choi MK. (2010). Anti-obesity and hypolipidemic effects of Lycium chinense leaf powder in obese rats. Journal of Medicinal Food. 13:801-807. crossref(new window)

8.
Kim DH, Lee SY, Kim NK, Youn BK, Jung DS, Choi EY, Hong SR, Yoon JY, Kang MW and Lee JY. (2011). Moderating effects of skin hyperpigmentation from Lycii fructus and Lycii folium extracts. Journal of Applied Biological Chemistry. 54:270-278. crossref(new window)

9.
Kim HK, Jo KS, Kwon DY and Park MH. (1992). Effects of drying temperature and sulfiting on the qualities of dried garlic slices. Journal of the Korean Society of Agricultural Chemistry and Biotechnology. 35:6-9.

10.
Kim NH and Baek SH. (2014). Effects of Lycium chinense Miller fruit and its constituent betaine on immunomodulation in Balb/c mice. Korean Journal of Environmental Agriculture. 33:189-193. crossref(new window)

11.
Kim NJ, Youn WY and Hong ND. (1994). Pharmacological effects of Lycium chinense. Korean Journal of Pharmacognosy. 25:264-271.

12.
Kim SJ, Park JH, Choi SY and Kim KU. (2006). Changes of phenolic compounds affected by different drying method in leaves and stems of peony(Paeonia lactiflora Pall.). Korean Journal of Crop Science. 51:251-254.

13.
Kim TS, Park WJ and Kang MH. (2007). Effects of antioxidant activity and changes in vitamin C during storage of Lycii folium extracts prepared by different cooking methods. Journal of Korean Society of Food Science and Nutrition. 36:1578-1582. crossref(new window)

14.
Kim YH, Joo JI, Lee BC, Kim HH and Lee JS. (2013). Screen of a novel yeasts for brewing of Gugija leaf Makgeolli and optimal alcohol fermentation condition. The Korean Journal of Mycology. 41:167-171. crossref(new window)

15.
Ku KH, Lee KA, Kim YL and Lee YW. (2006). Quality characteristics of hot-air dried radish(Raphanus sativus L.) leaves. Journal of the Korean Society of Food Science and Nutrition. 35:780-785. crossref(new window)

16.
Lee HC, Lee BC, Kim SD, Paik SW, Lee SS, Lee KS and Kim SM. (2008). Changes in composition of Gugija(Lycii fructus) species according to harvest time. Korean Journal of Medicinal Crop Science. 16:306-312.

17.
Lee MK, Kim SH, Han SS, Lee SY, Chung CK, Kang IJ and Oh DH. (2000). The effect of far infrared ray-vacuum drying on the quality changes of Pimpinella brachycarpa. Journal of Korean Society of Food Science and Nutrition. 29:561-567.

18.
Lee SK, Kim W, Kim H, Lee HJ and Han JW. (2011). Determination of boxthorn drying conditions and using agriculture dryer. Journal of Biosystems Engineering. 36:273-278. crossref(new window)

19.
Park SJ, Park WJ, Lee BC, Kim SD and Kang MH. (2006). Antioxidative activity of different species Lycium chinensis Miller extracts by harvest time. Journal of Korean Society of Food Science and Nutrition. 35:1146-1150. crossref(new window)

20.
Park WJ, Lee BC, Lee JC, Lee EN, Song JE, Lee DH and Lee JS. (2007). Cardiovascular biofunctional activity and antioxide activity of Gigija(Lycium chinense Mill.) species and its hybrids. Korean Journal of Medicinal Crop Science. 15:391-397.

21.
Park WJ. (1995). Studies on chemical composition and biological activities of Lycium chinense Miller. Ph. D. Thesis. Konkuk University. p.1-101.

22.
Park YS. (2002). Antioxidative activities and contents of polyphenolic compound of medicinal herb extracts. Journal of the East Asian Society of Dietary Life. 12:23-31.

23.
Son YG. (1993). Experimental studies of the effects of Lycii fructus, Lycii cortex radicis and Lycii folium on hypertension, hyperglycemia and hyperlipidemia. Master Thesis. Kyunghee University. p.1-32.

24.
Swain T and Hillis WE. (1959). The phenolic constituents of Phunus domestica I. Quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture. 10:63-68. crossref(new window)

25.
Wollf SD, Yancey PH, Stanton TS and Balaban RS. (1989). A simple HPLC method for quantitating major organic solutes of renal medulla. American Journal of Physiology. 256:954-956.

26.
Yoon SJ, Cho NJ, Na SH, Kim YH and Kim YM. (2006). Development of optimum rutin extraction process from Fagopyrum tataricum. Journal of the East Asian Society of Dietary Life. 16:573-577.